Watermelon jam recipe made from rinds and pulp. Watermelon rind jam - the simplest watermelon jam recipes

There are many various recipes making jam from ripe watermelons. You can cook the delicacy not only from the pulp, but also with the addition of crusts. Jam is valued for useful composition, pronounced aroma and unusual taste. Watermelon jam helps remove waste and toxins from the body, cleanses the kidneys and liver, maintains tone and improves immunity.

If you want to make watermelon jam, you should consider several features.

Among the nuances of preparation are the following:

To avoid burning, you need to constantly stir the berry mass in the pan.
Best choice for cooking ripe fruits late varieties. They contain more glucose and sucrose, which allows for a thicker consistency.
During cooking, the berry mass forms large number foam, so use a bulk container.

Pulp recipes

A significant part of the recipes involves the use of watermelon pulp. Due to its sweetness and vitamin composition finished product gets high taste characteristics and is beneficial. The delicacy made from the pulp takes longer to prepare than from the rinds, but has a more pronounced taste.

With lemon

To balance the taste of the jam, you can add lemon to it, which will add a slight sourness.

There is a simple way to prepare step by step recipe:

cut the pulp from the watermelon rinds, mix with chopped lemons and 1/3 sugar, then leave to stand for 2 hours;
add the rest of the sugar and leave the ingredients in the refrigerator for about 8 hours;
Cook the mixture over low heat until a thick consistency is formed;
Place the finished product in sterilized jars.

With orange

Using orange will add a light citrus aroma to the jam. To prepare this jam, you need to mix watermelon pulp with peeled and pellicle-free oranges, add sugar to the ingredients and boil for 15 minutes. The boiling procedure must be performed three times.

With apple

If you need to make the treat less cloying, it is recommended to add green apple pieces.

Having mixed them with the main ingredient, it remains to boil the mixture over low heat until thickened, stirring regularly and skimming the foam from the surface.

With pectin

If you need to make a thicker variety of jam, you should use pectin. First, you need to start boiling the fruit pulp in sugar syrup, and pour in a pectin-based thickener 15-20 minutes before it is ready.

Spiced

The use of spices will help make the taste of jam more varied. Cinnamon, cloves, mint, and ginger are combined with watermelon.

You need to prepare the jam according to the following recipe:

start cooking the berry pulp over low heat;
10 minutes before the end of cooking, place the chopped spices and tied in gauze into the pan.

With gelatin

The combination of pulp with gelatin allows you to prepare a jelly-like dessert that can be used as independent dish or as an addition to baked goods.

To prepare, you need to drain the syrup from the partially boiled pulp and mix it with gelatin.

Bring the ingredients to a boil and keep on low heat for a minute.

Crust recipes

At home, you can also make jam using only watermelon rinds. There are several recipes using additional ingredients and various spices. Usage this method allows the pulp to be consumed fresh, and prepare a separate dessert from the crusts.

Simple recipe

Most easy recipe contains several steps. For cooking you need:

peel the crusts from the top layer and cut off the remaining pulp;
leave the ingredient in hot water for 10 minutes, then drain the water and cool;
add sugar syrup to the crusts and boil three times for 30 minutes at intervals of 2-3 hours.

With soda

Peel the crusts from the outer skin, cut into cubes and add soda dissolved in a glass of hot water. Let the watermelon rinds sit for 4 hours, then drain the water. Bay ingredient sugar syrup, boil the mixture over low heat for 20 minutes. Leave the mixture for 8-10 hours, then repeat the procedure twice with the same interval.

With orange and lemon

To make jam from the peels with a citrus flavor, you need to mix the peels soaked in boiling water and cut with the pulp of lemons and oranges. Sprinkle the resulting mixture with sugar, add water and boil until completely thickened, stirring occasionally and removing the foam.

How to cook using a multicooker

Using a slow cooker for cooking, you need to follow the recipe step by step. It includes the following steps:

add watermelon rinds and leave for an hour;
transfer the ingredients into the multicooker bowl;
start the extinguishing mode for 20 minutes;
mix the mass thoroughly so that the sugar does not remain at the bottom;
Continue cooking for another 40 minutes, until a thick consistency forms.

How to make jam from unripe watermelon

Even an unripe watermelon can be used to make delicious jam. To do this, you need to cut the fruit into pieces, peel them and remove seeds. Pour water over the pulp, add 250 g of sugar and boil for 40 minutes. While cooking, prepare syrup from lemon juice, a glass of water and 150 g of sugar. Pour hot syrup over the cooked pulp and continue cooking for half an hour.

To make the jam sweeter, you can gradually add sugar during cooking until the mass thickens.

How long does jam last?

The finished product can be stored for winter time in the refrigerator or cellar. If these conditions are met, it is recommended to store the treat for no more than a year. P When using pectin, the shelf life is 6-7 months.

All that remains is to prepare jam from watermelon rinds and feel like real sultans.

Why not? You just have to not throw it away once (!) watermelon rinds, and cook oriental sweets. No more work than with any other jam. But treating loved ones with an exotic delicacy, giving pleasure out of practically nothing - isn’t this the dream of every housewife?

Let's try and appreciate the sweet oriental delights in the Slavic manner.

The appearance of the jam is incomparable - candied fruits in amber honey. What does it taste like? unusual treat? Let it remain an intrigue for now. Prepare, appreciate it. Moreover, everyone’s comparisons are different, as are their tastes.

The watermelon should be thick-skinned.
Cut green peel easy and convenient potato peeler.
The jam will look more beautiful if the crusts are cut into small pieces with curly edges.
The jam should be sealed in sterilized jars under iron lid. This way it will be stored securely until the right moment. You can also use jars with screw caps.

Preparing the ingredients

Watermelon rinds – 1 kg
Sugar – 1 kg
One lemon.

Making jam

I think you left a little bit for testing. Tasty? Well, you had your doubts. Enjoy! We realized what it reminds us of original jam? You can ask a riddle for your household.

Yes, if you don't have lemon in the house, you can use citric acid. A quarter teaspoon will be enough.

What nuances may there be in the process due to the different juiciness of the crusts, and what needs to be done.

The jam turns out liquid. You need to boil it longer the second time. Or add another boil. That is, cook three times with cooling intervals.
The jam turns out very thick. You need to add a glass of boiled hot water after the jam boils for the second time.

This was the simplest recipe, now we will look at other options. We'll figure out what the difference is along the way.

Recipe for watermelon rind jam for the winter

This is already the real one oriental fairy tale. Tasty and fragrant. The difference in this recipe is that we will soak the watermelon rinds in a solution of water and soda. This will make the pieces denser and pleasantly crispy.

Ingredients

A kilogram of thick-walled watermelon rinds
One lemon
A little vanilla or vanilla sugar
Sugar a kilogram and two hundred grams
Three glasses of water (three and a half)
Cardamom
For soda solution– 3 tsp. soda per 3 liters of cold water.

Step-by-step preparation of heavenly delight

The outer green skin needs to be trimmed off the crusts. This is easy to do with a potato peeler.
Treat the inside. Cut or scrape off with a spoon. There should be no pulp left.
Cut the peels into small pieces(one bite). The pieces should have curly edges. Imagine a little, it will make your culinary product unique. The simplest thing is to use a cheese knife.
The crusts need to be pricked with a fork.
Let's make a soda solution in a convenient container. To do this, you just need to dilute soda in water.
Place our crusts in a bowl with the solution for 4-6 hours.
Time has passed. We take out the peels and wash them thoroughly.
Fill in clean water for half an hour, rinse again.
Fill with water again for 30 minutes. Let it sit for a while and rinse thoroughly.
Making syrup. Pour three glasses of water into a saucepan, add half the sugar.
Stir and bring to a boil.
Now place the peels in boiling syrup and simmer over low heat for 20 minutes.
Then the jam needs to be removed from the heat, set aside for 8 hours, or overnight, as is convenient for you.
Place the saucepan on the fire and bring to a boil. Add the remaining sugar and mix. Now cook for 20-30 minutes and set aside again to cool and saturate the crusts with syrup.
Wash the lemon, remove the zest, which can be wrapped in gauze so that it can be easily removed from the jam.
Squeeze juice from lemon.
We put the jam on the fire for the third time. Bring to a boil and cook until done. This is approximately half an hour. The crusts should become transparent. To make sure it's done, take a piece out and taste it - it should be easy to bite and have a little crunch.
When you are sure that the peels are ready, dip a bag of zest into the jam and pour lemon juice. Add vanilla and cardamom. After this, boil for ten to fifteen minutes. Don’t be afraid to overcook, the crusts will remain intact. The bag with the zest needs to be removed. If the jam turns out thick, add a glass of boiling water. The amount of liquid added can be adjusted based on specific conditions and facts.
Distribute hot jam into sterile jars and roll up.

You can see that the East is a delicate matter in your own kitchen.

By the way, lemon can be replaced with orange, using both zest and juice. Or you can take half a lemon and half an orange. It will be great too.

Watermelon rind jam in a slow cooker

For owners of a multi-cooker miracle, preparing delicious watermelon rinds is not a problem at all. There was a watermelon, there was a desire, there would be jam.

Preparing a set of ingredients

Watermelon rinds - 1 kg
Sugar – 700 gr.
Medium lemon - 1 pc.

Cooking a delicious dish

Let's prepare the crusts - cut off the green crust, trim the inside. If there is some pulp left, it's okay. The finished product will be tastier.
Cut into small pieces.
Place the watermelon cubes in a convenient bowl, sprinkle with sugar, and set aside for half an hour to an hour. The process of releasing juice should begin.
Transfer the mixture into a multi-cooker bowl. Set the “Quenching” mode for an hour. Close the lid and turn on the device.
Wash the lemon thoroughly. Cut into small pieces along with the zest.
After 20 minutes, you will need to open the multicooker lid and see if the sugar has dissolved. At the same time, throw in the lemon, stir, close the lid and wait for the signal.
After the time has passed, the lid must be opened. Make sure the crusts are ready, which should be transparent, and evaluate the thickness of the jam. If you are satisfied with it, pour the jam into sterile jars and roll up. If not, set additional time and boil the jam some more.

Delicious food is ready! A REDMONT multicooker with a capacity of 5 liters helped me. I advise you to compare the volume of your multicooker with the specified proportions.

How to make jam from watermelon rinds without soda

Many housewives are confused by soaking watermelon rinds in a soda solution. You can achieve the required density of the material in another way. The jam will also be incredibly tasty.

Let's prepare the ingredients for jam

Watermelon shorts – 1 kg
Sugar 1 kg
Lemon one
Water – 2 cups (for syrup)

Step by Step Actions

Dear housewives, today we have established waste-free production in our kitchen. Respect and respect to us.

What kind of jam did we not make when we lived in Uzbekistan? And from berries, and from fruits, and even from vegetables. Yes, yes, don’t be surprised, they made it from tomatoes, zucchini and eggplant. And of course, melons and melons were not ignored. It was prepared from melon and watermelon.

Melon was used when they bought it not too sweet. No one wanted to eat such a melon, and this is not surprising in a land where the most delicious vegetables and fruits in the world are. And it was also a pity to throw it away. And then such a melon was used for harvesting, or it was dried.

And they cooked from watermelon when they bought thick-skinned watermelon. Then they cut off the thick crusts from it and did not throw them away. I had to cook it, and for good reason – it turned out very tasty.

Now the watermelon season is in full swing. And most likely, many people come across watermelons with thick rinds. So why throw them away? Why waste it? Let's cook. There will be something to drink tea with for a long time winter evenings. How delicious to serve such jam with, or.

Prepared according to this recipe, it turns out not only tasty, but also beautiful. It is completely transparent, golden, as if filled with solar warmth and light. What does it come from, white watermelon rinds and sugar... and the color turns out simply amazing!

I suggest you buy a watermelon as soon as possible and prepare this delicacy for everyone! Well, at least a few jars.

The simplest step-by-step recipe for watermelon rind jam

We will need:

watermelon rinds from one watermelon
sugar at the rate of 1 kg of sugar per 1 kg of peeled rinds

Preparation:

1. Before you cut the watermelon, wash it thoroughly. warm water with soap. Then let the water drain. and cut as you usually cut. Cut off the peels. Cut the pulp into pieces and eat, and cut off the green part from the crusts. We won't need it, so throw it away right away.

When you cut off the rinds, leave just a little of the red part of the watermelon on them. In this case, the delicacy will be both tastier and more beautiful.

2. Cut the white part into cubes. The sizes can be arbitrary. Someone loves more large pieces, someone smaller. I cut the peels approximately 2x2 cm in size. When all the peels are cut and cut, they need to be weighed. We need this in order to know how much sugar to add.

For 1 kg of peeled watermelon rinds you will need 1 kg of sugar.

If it is not possible to weigh, then add approximately, that is, “by eye.” Previously, no one had any scales, and sugar was always added “by eye.” And the jam did not become any less tasty. But try to add sugar in this case rather than not add it.

3. Pour sugar over the chopped pieces, shake the bowl slightly from side to side so that the crusts mix with the sugar. This way they will release the juice faster. Place them in a cool place so that the crusts release juice and the sugar begins to dissolve.

Some people add water, or make syrup from sugar and water. I think this is unnecessary. Watermelon is 90 percent water. So why do we need to add it further? In addition, I personally prefer the finished product, which contains more solid components than liquid. Watermelon rinds will already release quite a lot of juice, and this will result in a lot of syrup.

In addition, without adding water, the jam will be thicker and more viscous. And with water - liquid. Yes, and it will take longer to cook. Therefore, decide for yourself whether you need to add water. But I’ll say right away that I wouldn’t recommend it.

4. Let the crusts and sugar sit for four hours. During this time, they will already release enough juice to start cooking.

5. Gently mix the contents. When stirring during the entire cooking process, try not to damage the crusts. The jam will be beautiful when they remain whole.

6. Place on low heat until the sugar gradually dissolves. If the fire is high, the sugar may burn. Don’t forget to gently stir the chopped pieces from time to time.

7. When the syrup begins to boil, and this will happen when all the sugar has dissolved, the heat can be increased to medium. Foam will begin to appear; it must be removed carefully.

The foam should be skimmed off when preparing any jam. If left, it may ferment during storage. And all our efforts will be in vain.

8. Once the syrup boils over the entire surface, allow it to simmer for only 5 minutes. Then turn it off immediately. Leave to cool room temperature. Once it cools down, cover it with a towel to prevent dust and insects from getting into it. Flies and midges immediately sense where the food is tasty.

It will remain there until the next day. To prevent the towel from falling into the bowl with the contents, you can first cover it with an oven rack, and only then cover it with a towel.

9. The next day, that is, after 24 hours, we repeat the procedure. That is, bring it to a boil again, skimming off the foam, and cook for 5 minutes. Don't forget to mix the contents. We make sure that nothing burns. Sugar, it’s so... sticky, you can hardly notice it, it’s already trying to stick somewhere.

We remove the basin with its contents again for 24 hours.

10. In the evening of this day, wash the jars and lids. We sterilize them. You can see how to do this in the recipe. Turn the jars over so that all the water drains out.

11. On the third day, cook again for another 5 minutes. This time it's ready. The contents should become thick and viscous.

If the liquid component has not become viscous, then the jam must be cooled and allowed to boil again for 5-10 minutes; there is no need to wait 24 hours. Sometimes heating three times is not enough; after all, do not forget that watermelon consists of 90 percent water. Therefore, we need to achieve the desired state of ductility, sometimes 3 times is enough, and sometimes 5.

12. When we have achieved this state, immediately lay it out while it’s hot. tasty treat into sterilized jars to the very top, right under the neck and screw the lids on.

13. We store it in cool place. It is not necessary to store in the refrigerator.

For flavor during cooking, you can add 4-5 sprigs of cloves if desired. Or add citrus fruits - oranges or lemons. Or both together. And if there is a vanilla pod, then just put it in the basin. It will fill all its contents with a simply divine aroma.

Watermelon rind jam with lemon or orange

We will need:

watermelon rinds - 1 kg
sugar -1.2 kg
orange - 2 pcs
lemon - 1 pc.

Preparation:

This cooking method completely repeats the first one, described in great detail. Therefore, I will not dwell on the details, but will only describe the main points.

1. Peel the watermelon rinds and cut them.

2. Add sugar. Leave to release the juice in a cool place for 3-4 hours.

4. Grate the lemon zest on a fine grater, or cut it off using a special knife.

5. Grate the zest of two oranges on a fine grater. We rub only the crust itself, without touching the white pulp. It is bitter, and if it gets into the syrup, it will taste bitter.

6. When the crusts have released their juice, place the contents on slow fire and heat, stirring until the sugar is completely dissolved.

7. Meanwhile, peel the oranges from the remaining peel, separate them into slices and cut each bottom into halves.

8. Add chopped oranges, zest from them and lemon, and also squeeze the juice from the lemon directly into a bowl with peels and sugar.

9. Bring to a boil and cook for 5 minutes.

10. The next day cook for another 5 minutes, and the next day for another 5 minutes.

11. If the syrup has not thickened, then next time we prepare it immediately after it has cooled, maybe until it’s ready. And the cooking time can be increased to 10 minutes.

12. Ready treat Place in sterilized jars and screw on the lids.

13. Store in a cool place.

Jam with the addition of citrus fruits is slightly sour and very delicious aroma. Every piece of watermelon rind is soaked in citrus juice and becomes very tasty.

Usually, I always prepare this delicacy with watermelon rinds this way. It is the most delicious, in my opinion. We cooked according to the first option when we lived in Uzbekistan. There were no oranges or lemons there in the summer. And in general it was a luxury.

In a very simple way, you can prepare a delicious delicacy in a slow cooker.

Watermelon rind jam in a slow cooker

We will need:

watermelon rinds - 0.5 kg
sugar -0.5 kg
water -0.5 l

Preparation:

1. Peel and cut the watermelon rinds into cubes of the desired size.

2. Place them in the multicooker bowl.

3. Boil water and pour it over the crusts, add 300 grams of sugar.

4. Set the “Stew” mode and let the contents cook for 1.5 hours. After an hour, add the remaining sugar.

5. When the time is up, we need to check what we have prepared. If the syrup is not thick enough, you can set the “Steam” mode. Maintain this mode for 15 minutes.

6. Place hot in sterilized jars.

In this recipe you can also add orange or lemon, or both. Or just zest or sprigs of cloves.

You can make jam without water. Here is another video recipe on how to do this.

There is another way to prepare watermelon delicacy without adding water. For this recipe, you will need to purchase pectin powder at the store. In this case, cook it in the “Soup” mode until done, just with the addition of pectin. You can read how to use it on the packaging. To thicken the jam, turn on the “Steam” mode for the last 15 minutes.

Features of making jam from watermelon rinds

Sometimes people are afraid to make jam from watermelon rinds because they allegedly contain nitrates. Let's figure this out together.

In fact, nitrates accumulate in the peel. But we just throw away this very green peel, and make jam from the white and pink parts.

In addition, watermelons are “fed” with nitrates when they are very early. This is done to shorten the ripening period. We prepare it in the midst, or at the end of the watermelon season. By this time, there is no longer a need to “feed” watermelons with nitrates. They ripen naturally.

There is a way by which all nitrates, if any, are washed off. How to do it.

The crusts are poured cold water with chalk dissolved in it. Leave for 2-3 hours, then drain the water and rinse the crusts. Nitrates are “washed off” with water.

There is another simpler method, in which the crusts are simply filled with cold water and placed in the refrigerator overnight. Then the water is drained and the crusts are washed.

Whether you resort to this method or not, decide for yourself.

The amount of sugar added to the crusts may vary. It all depends on taste preferences. Add from 600 g to 1.5 kg of sugar per 1 kg of crusts. Some people like it very sweet, some less sweet. I consider the proportion of 1 kg of watermelon rinds per 1 kg of sugar to be the most optimal.
This watermelon delicacy is also prepared in different ways. The method I suggest is also used, but it is prepared three times for 5 minutes each during one day.
They cook it for 20 minutes, for example, for 2 days. Every housewife who cooks always has her own recipe.

I like to cook “five-minute meals” at 24-hour intervals. So that the berries or fruits have time to be saturated with sugar syrup until the very middle. This is what allows us to achieve such transparency and taste. In addition, the liquid component, also saturated with juice from berries and fruits, becomes thick, viscous and also tasty.

Therefore, I take my time and cook at 24 hour intervals. We have already prepared both , and .

In this article I tried to show you the most simple ways making jam from watermelon rinds. I hope that you can easily choose the most suitable one for yourself. And you will get something delicious and aromatic delicacy, which will delight you during the long winter, remembering the warm summer.

Bon appetit!

Now, of course, it’s too late, watermelons can’t be found, but the recipe for next year will come in handy. I haven’t tried it yet, it’s very interesting. You can then make candied fruits from it. And also from melon rinds, they also make jam.

Watermelon jam can be prepared both from the pulp and from the crusts. If you can’t eat the whole watermelon for some reason, and it’s a shame to throw it away, then you can just think about making jam. Moreover, it is very tasty! You can do the same with watermelon rinds, which we usually throw away. But in vain! If done correctly, then each piece of crust will be golden-transparent with a small red edge (if left and not cut off) in a golden, stretchy syrup. Delicious.

The name “Jam from watermelon peels” is conditional, because the green peels themselves are not suitable for jam. .

There are several recipes, they are slightly different from each other, I will give different ones here.

Option 1

Trim the outer green rind off the watermelon rind. Rinse the peeled peels well. Slice white pulp small cubes or into strips (can be cut with a curly knife). Prick each watermelon cube with a fork.

Dissolve baking soda in 1 glass of hot water. Place the peels in a saucepan, pour in water with dissolved soda and add another 5 glasses of water. Mix the crusts and leave in soda water for about 4 hours.

Drain the water and rinse the crusts very well from the soda solution. To do this, pour clean water over the washed peels and let stand for about 30 minutes. Drain the water, rinse the crusts again and add water again for 30 minutes. Drain the water again.

Prepare sugar syrup. Pour half the amount of sugar (600 g) into a large, clean saucepan. Pour 3 cups of water into the pan and stir. Bring the syrup to a boil over medium heat. Place the washed watermelon cubes into the syrup. Cook over medium heat, stirring occasionally, for about 20 minutes.

Remove the pan from the heat and leave the jam to sit for 8-12 hours. After 8-12 hours, put the pan with jam on the fire and pour in the remaining sugar (600 g).

Mix the jam with sugar and bring to a boil. From the moment of boiling, cook for about 20-30 minutes. Remove the pan from the heat and leave for another 8-12 hours. The next day, put the jam on the fire again, bring to a boil and cook again for about 20-30 minutes.

If desired, during the last cooking you can add thinly cut zest of 1 orange and 1 lemon to the jam. You can also add half a vanilla pod (vanilla seeds can be used in another dish) or vanilla sugar.

Sometimes the juice of 1 lemon is added to taste (some people like this option).

Remove the jam from the heat and let sit for another 12 hours. Place the cold jam in sterilized jars (pre-remove orange and lemon peels and vanilla pod, if added). The syrup should cover the watermelon cubes completely. Close the jars with sterilized lids and store in a cool, dark place.

Option 2

For jam, it is recommended to select thick-skinned watermelons. They are washed, separated from the pulp, cut into slices, and the outer green peel is cut off. The peels are washed, cut into cubes and dipped in hot water, to which citric acid is added (about 2 g per liter). After this, the crusts are again immersed in cold water. At the next stage, the peels are poured with sugar syrup, brought to a boil and cooked until lightened.

After the candied fruits are infused in the syrup, they are again brought to a boil and again kept for 6 - 8 hours. Then add the remaining syrup and citric acid and boil again for 5 - 10 minutes. After the jam has settled for the third time, it is finally cooked and vanillin is added at the end of cooking.

Option 3

Watermelon rinds are peeled from the outer green layer and washed thoroughly. Then they are cut into small cubes, placed in a saucepan, filled with cold water, put on fire, brought to a boil and cooked for 10 minutes. After this, the peels are poured into a colander.

Next, prepare the syrup: pour sugar into a saucepan, add water, put it on the fire and add syrup until it boils. Then watermelon rinds that were in a colander are added to it, everything is mixed and left to cool and stand for about 10 hours.

After this, put the jam on the fire, bring to a boil and cook for 20 minutes over low heat. Cool and stand again. Then repeat the same operation again. And only after that the jam is boiled and placed in sterilized jars and sealed.

Watermelon jam

Watermelon pulp is cut into pieces and separated from the seeds. Place the pieces in a pan, add water and cook until softened. The water is drained, and 400 g of sugar is poured into the watermelons and lemon zest is added.

Now let's prepare the syrup. For 1 glass of water 400 g of sugar. The syrup is boiled. Then it is poured into watermelon slices. All this is boiled until thickened.

Candied watermelon and watermelon jam

The first stage of preparation is exactly the same as when preparing jam from watermelon rinds. Peel the crusts, rinse, and cook until softened. Then we cook the syrup, throw the peels into it and let it sit for 8-10 hours. Then we repeat the cooking and standing operation two or three times. After this, the watermelon rinds will have a glassy appearance.

Drain the syrup, leaving only the boiled watermelon rinds. We place them on wax paper and dry them for 8 hours at room temperature. After this, we heat the crusts in the oven, and then immediately throw them into sugar, mix and lay them out again to dry. As a result, the pieces will be evenly coated sugar crust. After some time, the candied fruits will be finally ready.

And a simple option:

We cover the form with baking paper. Take out pieces of watermelon rinds from the jam, roll each piece in powdered sugar and place it in the mold, on top of the paper. Place in a preheated oven for low fire. Dry for 20-25 minutes. Keep an eye on candied fruits; they may burn if left unattended.

Candies made from watermelon rinds

Cut the peels into thin strips (without the green peel, of course). Cover them with sugar and leave for 4 hours. The peels will give juice, drain this syrup and boil for 10 minutes. It should boil down. Pour over the crusts and leave overnight. The next day, drain the syrup again and boil. An hour later, and so on 4 more times. The crusts will become transparent. IN last time Place the peels and syrup on the fire and cook until tender.

Place the crusts in the dryer for 20 minutes, or in a preheated oven for 10 minutes. Dip the candies in powdered sugar. Place in jars. Store in a cool place, but not in the refrigerator. You can add them to porridge after cutting them up. The same can be done from the pulp of pumpkin and zucchini.

I'll show you how to make jam from watermelon rinds without much hassle. The simplest recipe, at least, that I could find. I’ve been cooking watermelon rinds this way for two years now. And everything works out great. When I decided to watch how others did it, I felt uneasy. And they are soaked in soda, and they stand at the stove, stirring non-stop, or they are boiled for 2 hours at a time. Those who have dealt with sugar syrup know how such cooking can end if you do not constantly ensure that the jam bubbles at the same temperature. And these are all called simple recipes. In fact, I once again concluded for myself: everything ingenious is simple. Simple - this means no puzzles, with clear instructions, a minimum of products and a relatively short time. We will make excellent jam from watermelon rinds in 24 hours. Three boils for 15 minutes. That's all! As a result, we get transparent sweet watermelon rinds, reminiscent of the most delicate marmalades in syrup. By the way, they have an almost neutral taste and color. That is, you can play with flavoring additives, and with paints, creating unusual and very tasty desserts.

Ingredients:

Watermelon rinds – 600 g (weight of peeled ones),
Water – 800 ml (3.5 cups)
Sugar – 2 cups (0.5 kg)

The simplest recipe for watermelon rind jam

Watermelon rinds are quite easy to prepare for cooking. For these purposes, carefully cut off all remnants of watermelon pulp and green hard rind. This is very easy to do. Monitor the quality of the crusts. If you come across any dull or grayish ones, throw them away.

The peeled peels will need to be hung. And then cut into cubes.

Prepare the syrup. Everything is simple here. Pour sugar into a saucepan, pour water, put it on the stove, turn on the heat and cook, stirring, until the sugar dissolves. I manage to do this even before the syrup boils.

Bring the syrup with crusts to a boil, reduce the heat so that the boil is not violent, and cook for exactly 15 minutes. As you can see, the crusts become transparent already during the first cooking. But it is important for us to bring them to an amber state. And this is done largely through impregnation. So cover the pan with a lid and leave for 12 hours. It is most convenient to distribute the cooking as follows: at 9-10 am, at 21-22 pm and then again at 9-10 am.

By the next cooking, the watermelon rinds will have time to soak in the syrup and drop below the syrup level. The second cooking is done in exactly the same way as the first - bring it to a boil again and cook for 15 minutes.

And finally, the third brew. Everything is the same. That's all. Lay out according to sterile jars, screw on the boiled dry lids. And you can remove the jam from watermelon rinds for the winter.