How to make jam from watermelon skins. The simplest step-by-step recipe for making watermelon jam for the winter

Fresh aroma watermelon pulp is known to everyone, which is why everyone eagerly awaits the onset of its ripening season every year. At the same time, not every watermelon lover knows how to make jam from watermelon for the winter. There are two main methods for preparing this sweet treat.

To prepare jam, the first method is to prepare a dessert from the pulp, a sweet treat, in in this case It turns out smooth and tender. The second option: use watermelon rinds, which during the cooking process turn into sweet candied fruits or candied slices.

Our article presents detailed recipes making watermelon jam with photo, as well as information about how to make jam from its crusts.

Classic watermelon jam for the winter- simple recipe with added lemon juice

To make classic thick jam you will need watermelon pulp. The prepared sweet delicacy can be served as a dessert or used as a filling for pies and cookies. It is recommended to use the ingredients in the exact proportions:

1 kg ripe watermelon pulp, peeled and pitted;
0.8 kg granulated sugar;
3 grams of citric acid or 15 ml of lemon juice;
3-4 grams of vanilla powder.

Step-by-step preparation:

The watermelon should be washed, the hard dark green rind should be peeled, and the seeds should be removed. The pulp is cut into arbitrary slices and covered with ½ of granulated sugar. The resulting raw material is left to brew for several hours so that the watermelon produces juice.
The juice is decanted into a separate container and placed on fire. When it boils, pour in the rest of the granulated sugar and leave to cook until it is completely dissolved.
The resulting hot syrup is poured into a saucepan with pieces of watermelon and boiled together for 5 minutes after the mixture boils. Then the container is removed from the heat and left overnight. This procedure is carried out so that the veins found in the watermelon pulp soften.
When the sweet treat has cooled, add lemon juice or acid and vanillin, then boiled to the required consistency and rolled into sterilized jars.

Watch the video! Watermelon jam

With added spices and liqueur

A watermelon treat can be made even more flavorful by adding spices and liqueur during the cooking process.

watermelon pulp 1 kg;
sugar 1 kg;
lemon for juice 0.5 pcs;
carnation 2 inflorescences;
ginger 10-12 g;
vanilla 3 g;
light liqueur or rum 20-30 ml.

Sequential cooking recipe:

The watermelon should be washed, the peel and seeds removed, the pulp cut into slices, and filled with granulated sugar and leave for 1 hour.
After this, put on the fire and when the mixture boils, boil the watermelon in own juice 15 minutes. The syrup is boiled further, and the pieces of pulp are removed. The jam is boiled down to 1/3 of the total mass taken initially.
20 minutes after boiling the liquid, lemon juice is added to it, and after 10 minutes, spices are added in a gauze bag.
Add pieces of watermelon to the container with the boiled syrup and pour in the liqueur. The workpiece is boiled over the fire for another 10 minutes, after which the spices are taken out of it and preserved in pre-prepared sterilized jars.

Watermelon rind marmalade

Marmalade prepared according to this recipe cannot be stored. long time. But the crusts remaining after the pulp has been eaten can be used for food.

For one serving of treat you need to take:

watermelon rinds – 0.5 kg;
sugar – 0.6 kg;
plain water -0.3 ml;
half a lemon with zest;
soda-5-7 gr

Cooking recipe

Watermelon rinds should be peeled from the green, dense rind and red pulp, then cut into small pieces.

Advice! For beautiful cuts you can use a curved knife.

In a solution prepared in advance, consisting of 1 liter of water and soda, soak the crusts for 5-6 hours. When the procedure is completed, the raw materials are washed in a colander under running water.
Place the peels in a thick-walled pan and add ½ of the granulated sugar prescribed in the recipe, then add water so that it slightly covers the raw materials. Everything contained in the pan should be cooked for 15 minutes after boiling, remove from heat and keep the crusts in the syrup for another 12 hours.
Boil and soak the pieces in syrup one more time. During the third cooking, the remaining granulated sugar and lemon are added to the crusts. The contents of the pan are left to cook for another 5-10 minutes, then the crusts are thrown onto a sieve and wait for the syrup to drain. After the pieces are dry, they should be rolled in sugar.

Advice! Watermelon slices perfectly absorb tastes, aromas, colors, so flavorings added during the boiling process (vanilla, cinnamon, cardamom, orange zest and others) and food coloring, will help make the sweet treat even more unusual.

Watch the video! Watermelon rind marmalade recipe

With pectin for the winter

The vegetable thickener pectin turns berry or fruit preparations into jam or marmalade, making it viscous and dense. Watermelon does not contain this component, so it is recommended to add it separately during the cooking process. About how to make jam with the addition of pectin, you can find out below.

To prepare thick jam with pectin for the winter, you need to take the following ingredients:

pulp, peeled and pitted 0.5 kg;
granulated sugar 0.5 kg;
vanillin 3 g;
lemon juice ½ part;
pectin-based thickener 20 g.

Step-by-step cooking recipe:

The watermelon should be washed, peeled, cut the pulp into pieces and left for a couple of hours to release the juice. After this, you can start cooking.
The resulting mass is brought to a boil over low heat, then boiled for 5-7 minutes. The contents of the pan are cooled and this procedure is repeated again.
Lemon juice, vanilla, and a pectin-based thickener are added to the chilled treat. The composition should be thoroughly mixed and the procedure repeated again, bringing the jam to a boil. The sweet treat is boiled for another 5 minutes and sealed in sterilized jars.

Watch the video! Jam - confiture from watermelon pulp with agar-agar

Simple jam recipe watermelon with orange

Orange is often additional ingredient as part of berry or fruit jam. It is most often used together with the peel. In order for it to soften during the cooking process, you should only choose fresh fruits with a thick crust.

For preparation you will need the following ingredients:

1.5 kg of watermelon pulp;
1 kg granulated sugar;
3 pieces of orange.

Step by step recipe:

Seedless watermelon pulp, cut into pieces, is placed in one container. Finely chopped orange along with the peel is added to it.

Healthy! The peel boiled in sweet syrup will resemble candied fruit.

The mixture is covered with sugar and left to brew for 30-40 minutes. Then bring the mixture to a boil over medium heat and leave to cook for another quarter of an hour, after which it is cooled.
The mixture must be boiled at least three times, after which the delicacy is rolled into sterilized jars and left to be stored until winter.

Watch the video! Watermelon rind jam with orange and lemon

In a slow cooker

A slow cooker will help the housewife to cook delicious jam from watermelon in just a couple of hours. The resulting workpiece will have liquid consistency, it should be stored for no more than a couple of months.

You will need the following ingredients:

watermelon pulp – 0.5 kg;
sugar – 0.5 kg;
citric acid 3-4 g.

Step by step recipe:

Watermelon pulp, cut into pieces, is placed in a slow cooker and covered with sugar. The mass is left for 2 hours to release the juice.
The delicacy should be cooked for 1 hour using the “Stew” mode. 5-10 minutes before the end of cooking, add citric acid.
The finished mass is transferred into prepared sterilized jars, rolled up with lids, and placed upside down until completely cooled.

Watch the video! Watermelon rind jam in a slow cooker

Jam from watermelon rinds

Very often, the reason for disappointment is the purchase of a thick-skinned watermelon in a store. However, you shouldn’t be upset, because you can make very tasty jam from the crusts.

You will need the following ingredients:

watermelon rinds 1 kg;
granulated sugar 1 kg;
citric acid 7 g;
water 0.5 l.

Prepare watermelon rinds. Pre-cut green peel and pulp. Peel white cut into cubes and washed in running water.
Bring 2 liters of water to a boil and add 4 grams of citric acid to it. The crusts are blanched in the resulting solution for 5-6 minutes, after which they are immersed in cold water for 2-3 minutes and drain in a colander.
The syrup is made from water and granulated sugar. While it is hot, put the crusts into it and leave the composition to brew for 6-8 hours. Then, the mass is brought to a boil and cooked for another 3-4 minutes and again left to cool for 6-8 hours.
Next, the delicacy is boiled again over fire for 3-4 minutes, adding 3 grams of citric acid to its composition. After the third soaking, which lasts 6-8 hours, the pieces are boiled for another 10-15 minutes and rolled into sterilized jars.

Each housewife can choose the recipe for making watermelon jam to suit her taste, but she should not forget about the ingredients that will perfectly complement any delicacy from this melon crop, in particular citric acid or lemon juice. These components will not only add a pleasant sourness to the sweet treat, but will also act as a natural preservative.

Watch the video! Fragrant jam made from watermelon rinds

Good afternoon There are some good things about summer coming to an end. One of them is a ripe, sugar watermelon. My little son, for example, is looking forward to summer for only one reason: to eat his fill of watermelons). But why torture yourself with expectations? whole year, if you can preserve your favorite flavor for the winter in a small jar of jam!

Watermelon dessert can be made from only the rinds, or only from the pulp. Or from crusts and pulp at the same time. We need sugar, as it serves as the main preservative. We will add the following ingredients to the watermelon: lemon, cloves, rosemary.

These recipes were popular back in the USSR, but among the younger generation, not everyone has heard of such jam. So cook with pleasure and surprise your family and friends!

The easiest recipe for making watermelon rind jam at home

We are used to eating the juicy pulp of a watermelon and throwing the entire peel in the trash. After reading this recipe, you will no longer want to throw away the crusts, but will cook amazing, amber jam. It tastes very tasty, it has caramel and honey notes. If you haven’t eaten such a delicacy yet, start preparing it quickly.

It is very important to correctly observe the proportion of ingredients in this recipe; there should be as much sugar by weight as peeled (white) watermelon rinds - 1:1.

Watermelon rinds – 900 g.
Sugar – 900 g.
Lemon – 1 pc.

1. We need the white part of the watermelon rinds. In order to get it, we eat all the red pulp, and remove the thin green peel from the remaining peels. Grind the white crust into cubes.

2. Weigh it, add the same amount of sugar as watermelon. Leave all the cuttings overnight.

3. The next day, put a pan of jam on the stove, bring to a boil and cook for 10-15 minutes. Grind the lemon in small pieces, grate the zest, add them to the pan with watermelon and cook for another 10-15 minutes.

Turn off the gas and let stand for a couple of hours until it cools completely.

4. After a couple of hours, bring the watermelon to a boil again and cook it until the slices become transparent. Pour into sterilized jars and close with lids.

Watermelon rind jam with lemon

Now let's make jam Turkish way. During the cooking process, pieces of watermelon will become transparent, like jelly beans, and the smell of lemon and cloves will turn your head). Mommies, take note, this delicacy will serve as an excellent substitute for “harmful” sweets. And about great benefit There are seasonings, in particular cloves.

In this recipe we will use additional water to make the jam juicier. The proportions of sugar, as in previous recipes, are 1:1. For a kilogram of peeled peels you need 1 kilogram of sugar. When buying a watermelon, you never know whether you will get one with a thick or thin skin.

To prepare we will need:

Watermelon (peeled rinds) – 1 kg.
Sugar – 1 kg.
Lemon – 1 pc.
Cloves – 10 pcs.
Water – 1 glass

1. Clean the watermelon rinds from the green skin and red sweet pulp. Cut them into rectangular pieces.

2. Fill them with water in a saucepan so that they are completely covered. Place the pan on the fire and simmer for an hour, skimming off the foam. After an hour, we put our pieces in a colander and pour out the water.

3. Make syrup: sugar 1 kg. mix with water - 1 glass, put on fire and bring to a boil. Add cloves to the boiling syrup and pour in the boiled watermelon rinds. Mix well.

4. Continue cooking and when the mixture boils again, remove from the stove and leave to steep overnight.

5. In the morning, put on fire and cook for one hour. During this process the cloves will rise up and will need to be removed at the end. Three minutes before the end of cooking, squeeze the juice out of the lemon, add it to the pan with the jam, and stir. Boil for three minutes.

6. Pour into a sterilized container and close with a lid. Be sure to check for leaks.

Recipe for watermelon jam from pulp for the winter

First, let's prepare a delicious jam from sugar pulp. In most cases, the process of preparing this dessert takes two days. But don’t be upset, during these two days we will prepare the jam only three times for three minutes.

Eat different ways grinding the pulp, in this recipe, we will cut it into pieces. Alternatively, you can take a sieve and pass the watermelon through it; add the dense fibers that remain on top of the sieve into the juice. Prepared in this way, the jam will look like jelly.

To prepare we will need:

Watermelon – 5 kg.
Sugar – 1 kg.

1. Wash the watermelon with water, remove the pulp from it in a way convenient for you (you can use a spoon or a knife). We remove the seeds.

2. Cut the pulp into small pieces and transfer to a bowl. Add sugar and mix. Leave overnight so that the pulp soaks in the sugar and juice.

3. In the morning, move everything into a saucepan, stir so that the sugar dissolves, and put it on the fire. Boil over low heat for 3 minutes. Remove any foam that appears.

4. The boiling procedure must be repeated two more times at intervals of approximately 12 hours. Then pour the hot jam into a sterilized jar and seal it tightly.

Video of making watermelon jam with rosemary and zest

Another very interesting recipe. This time unusual combination watermelon with spicy rosemary and lemon zest. Rosemary does not lose its aroma at all when cooked.

The finished dish will have the consistency of jelly. In winter, you can eat it with pancakes or pancakes, or put it on bread, remembering the warm summer.

To prepare we will need:

Watermelon pulp – 1.5 kg.
Dried rosemary – 3 teaspoons
Lemon – 2 pcs.
Pectin – 2 packs
Sugar – 1.5 kg.

Watch the video from detailed instructions making watermelon jam with lemon zest and rosemary.

Step-by-step recipe for watermelon jam made from rinds and pulp

If you come across a not-so-sweet, thick-skinned watermelon, don’t be upset. This successful specimen is ideal for preparing a dessert from the crusts and pulp. To prepare, we need to take only two ingredients: watermelon and sugar. The jam will be prepared in its own juice, so its taste and aroma will be preserved!

Very important: The most favorable and reliable place to store jam made according to this recipe will be the refrigerator.

To prepare we will need:

Watermelon – 1 kg.
Sugar – 800 g.

1. Cut off the hard rind from the watermelon.

2. Cut the rest of the watermelon along with the pulp into small cubes.

3. Add sugar and leave for 12 hours. During this time, a lot of juice should be released.

4. Bet on kitchen stove over low heat, bring to a boil, stir. Turn off the fire.

5. When the mass has cooled, repeat the cooking procedure again: boil for a minute, turn off and cool. We repeat the process three times.

6. Transfer the jam into a clean, dry jar and cover with a lid.

This dessert is stored in the refrigerator, so there is no need to roll it under the lid.

Watermelon jam with soda

This recipe takes time and attention, but the end result will be wonderful. clear jam from the crusts - like pieces of marmalade. Preparation consists of several stages, including soaking the crusts in a soda solution.

To prepare we will need:

Watermelon rinds – 2 kg.
Sugar – 2 kg.
Water – 400 ml.
Lemon – 1 pc.
Cloves - to taste
Soda – 6 tbsp. spoons (2 tablespoons per liter of water)

1. Peel the watermelon rinds and cut them into pieces (if you have special knife for cutting out figures - use it). Pour three liters of water into the pan, add soda (6 tablespoons) and stir until completely dissolved. Dip the watermelon rinds into the solution and leave to soak for 4-5 hours.

2. After this time, drain soda solution and thoroughly rinse the watermelon pieces under running water.

3. Make a weak syrup, which we will then pour out. To do this, put 3 liters of water in a saucepan or bowl on the stove, add 3 tablespoons of sugar and 4 cloves. When the water boils, dip our washed peels into this syrup. Cook for 10 minutes.

Drain all the liquid through a colander.

4. Making the final syrup: pour 400 ml. water, pour 2 kg into it. sugar and cook over low heat until the sugar dissolves. Stir constantly with a spoon so that the sugar does not stick to the walls.

5. Place 10 cloves and boiled watermelon rinds into boiling syrup and mix. Boil for five minutes. Turn off the stove and leave until completely cool.

6. After cooling, bring the mixture to a boil again, squeeze lemon juice into it, you can add zest for flavor and cook for 15 minutes. Remove the cloves, turn off the gas, and let the jam cool.

7. Pour into dry, sterilized jars when cold. Close the lid tightly.

Many people look forward to August to enjoy watermelon. This berry has many admirers because it is different amazing taste. Indeed, this juicy pulp gives great pleasure. However, you don't have to wait for summer to arrive. If you make watermelon jam, you can enjoy it in winter too great taste. There are many recipes for this.

When preparing watermelon jam, you should follow some recommendations in order to get a high-quality and tasty product:

- Watermelon jam should be stirred constantly, otherwise it may burn.

- It is better to mix watermelon pulp with other jam ingredients using a wooden spatula or spoon.

- To prepare watermelon jam, it is preferable to choose a ripe berry, since its pulp contains large number glucose and sucrose, due to which the product will acquire the required thickness.

- It is important to consider that watermelon pulp tends to foam a lot during the cooking process, so it is recommended to use a large container (otherwise there is a risk of leaving some of the watermelon jam on the stove).

- Watermelon jam will look better if you cut the rinds with a curly knife.

- To obtain light jam from watermelon rinds, use only the white part.

- To obtain a pinkish color of jam from watermelon rinds, it is better to take the white part with the remaining pulp.

Watermelon jam will take longer to cook if you use the pulp rather than the rind, but the flavor of the berry will be better.

These are the main details that need to be taken into account when making watermelon jam.

Recipe for watermelon jam for the winter

Sweet and tasty watermelon jam for the winter is very easy to prepare. This juicy berry, which itself contains a large amount of liquid. This means that problems with a lack of juice secretion under the influence of sugar will not arise.

Ingredients

To prepare watermelon jam for the winter, you will need the following ingredients:

watermelon pulp – 2 kg;
sugar −2 kg;
lemon – 0.5 fruits.

Instead of lemon, you can use 0.5 teaspoon of citric acid. Also included in watermelon jam prepared according to this recipe, you can include cinnamon. To give it a pleasant aroma, it is recommended to use vanillin.

Step-by-step instructions with photos

A step-by-step recipe for watermelon jam with photos will help you prepare it correctly for the winter.

Cut a ripe watermelon, preferably seedless, into small slices. Peel and remove seeds if any are present. Cut the watermelon pulp into small pieces.

Transfer the watermelon pulp to a saucepan or bowl. Sprinkle it with half the sugar. Leave all the ingredients for 3 hours so that the watermelon pulp releases juice.

After the specified time, drain the juice released from the watermelon pulp and add the remaining sugar. Place a container with watermelon juice on the fire and start cooking. Don't forget to stir the syrup constantly.

When the syrup has boiled down and become noticeably thicker, pour it over the watermelon pulp, allowing the juice to drain from the bark. Place the bowl with all the ingredients for the future jam on the fire and start cooking. It is enough to boil the contents of the pan for 20 minutes over medium heat. Do not forget to periodically remove the foam that forms on the surface of the jam.

Leave the watermelon jam to cool for several hours. To protect it from midges, it is better to cover the pan with gauze. But not with a lid, as condensation may collect, which in this case is undesirable. When the watermelon jam has cooled completely, put it back on slow fire, add lemon juice (you can grate a little zest) or citric acid, cinnamon if desired and bring to readiness. This usually takes about an hour.

Hot watermelon jam distribute into sterilized jars and seal with lids.

Turn the jars of watermelon jam upside down and leave to cool.

A simple recipe for watermelon jam in a slow cooker

The simplest recipe for watermelon jam involves using only two ingredients: juicy ripe pulp and sugar. This product turns out to be a little sugary, but this only benefits those with a sweet tooth.

Ingredients

Watermelon jam prepared according to simple recipe, consists of the following ingredients:

watermelon pulp – 1 kg;
sugar – 1 kg.

Step-by-step instructions with photos

The process of making watermelon jam consists of several stages.

Wash the watermelon, first cut into slices. Then cut off the rind, remove the seeds, and chop the pulp into pieces.

Sprinkle the watermelon pulp with sugar and leave for 2 hours. During this time, the berry will release juice.

Place the watermelon pulp with sugar and juice in a slow cooker, set the “Stew” mode and time for 60 minutes.

Pour hot watermelon jam into sterilized jars and roll up.

To make the watermelon jam thick and jam-like, you need to add a packet of Quittin before cooking it according to this recipe. This is a product that contains natural ingredients. It helps thicken foods.

Recipe for watermelon rind jam

To make watermelon jam, it is not necessary to use the pulp. In some recipes, the main component is watermelon rinds.

Ingredients

The following ingredients will be required:

watermelon rinds – 1 kg;
sugar – 1 kg.

You won't have to use anything else.

Step-by-step instructions with photos

The watermelon rind jam according to this recipe should be cooked for several days, but the result will meet all expectations.

Wash the watermelon thoroughly with soap, dry it and cut into slices. Then cut off the peels and remove the green, tough skin. Grind the white part of the peels into cubes.

Sprinkle the crushed watermelon rinds with sugar and mix the ingredients. Leave for several hours to allow the juice to form.

Place watermelon rinds in syrup over low heat and bring to a boil. Cook the jam at this stage for 5 minutes. Put out the fire and leave the product. The next day the procedure is repeated.

The last time the jam should be cooked last time, then pour it into sterilized jars and roll up the lids.

Video recipes for watermelon jam for the winter

Video recipes for watermelon jam for the winter will help you visualize each action.

Kavun is a favorite delicacy for many. Most admirers of this berry are looking forward to the season to enjoy its amazing taste. Fresh watermelons It is impossible to compare with anything else; their incredibly sweet juicy pulp can give a lot of pleasure. But you can enjoy this berry not only in summer and autumn, but also all year round, you just need to make jam from it. There are many ways to make jam from watermelon, and you can make it from either the pulp or the rinds. Let's look at some interesting recipes.

When cooking jam, always stir it to prevent burning; by the way, this is best done with a wooden spoon or spatula.
To make jam, especially from pulp, try to choose only ripe berries late varieties Such watermelons contain more sucrose and glucose, which, when cooked, will allow the mass to become denser. In addition, they have fewer seeds.
To make jam from watermelon pulp, select a larger container, since during the cooking process the watermelon mass will foam a lot.
Watermelon jam will turn out much more attractive if you cut the watermelon rinds with a shaped knife rather than an ordinary one.
If you want the watermelon jam from the rinds to be light and the watermelon pieces to be transparent, use only the white part. In order for the jam to acquire a more interesting white-pink color, it is recommended to use white crusts with remnants of pink pulp to prepare it.
Jam made from pulp takes longer to prepare than from rinds, but the taste of watermelon is much better in it.

You can easily prepare delicious food from watermelon pulp. fragrant jam, the taste of which you can enjoy until the next watermelon season. We present you several ways to make it.

1 kg. watermelon pulp;
vanillin;
1 kg. Sahara;
lemon;
if you want to get thick jam, you will also need a bag of pectin.

Remove the rinds, including the white ones, from the watermelon. Remove the remaining pulp from the seeds and cut into cubes. Place them in a container, cover with granulated sugar and leave for an hour or two so that the juice is released from the berries.

Place the resulting mass on the fire and boil after boiling for about half an hour, then let it stand for a couple of hours and boil again. In total you need to make three such passes. Before cooking the watermelon for the last time, grind it through a sieve or grind it in a blender, add lemon juice and vanillin. To make the jam thicker, you can pour a bag of pectin into it.

Watermelon jam - sugar-free recipe

Surprisingly, jam can be made without sugar. This delicacy is often called “ watermelon honey" It will become a great addition for baked goods, milk porridges and many other dishes.

To make this jam you only need a large ripe watermelon. Cut it in half, remove the pulp and divide it into small pieces with a knife. Lay them in suitable dishes and place on a small flame. While stirring, wait until the mass reduces by half or three times. Remove from the stove and let the watermelon slurry cool completely (you can leave it overnight if you wish).

Grind the watermelon pulp through a sieve so that only the seeds remain. Place the resulting liquid substance in a container, put it on the flame and, stirring as often as possible, boil several times. As a result, you should have a fairly thick mass of dark amber color.

While still hot, distribute the jam into the jars and close them tightly with the lids. It is better to store such a delicacy in a cool place.

Watermelon jam with lemon

lemon;
watermelon pulp – 400 gr.;
1.25 glasses of water;
sugar – 400 gr.

Remove and then cut the watermelon pulp into cubes (you must first remove the seeds from it). Place it in a suitable container, add 0.25 tbsp. water and boil until softened (this should take you about half an hour).

Meanwhile, zest the lemon and squeeze out the juice. Prepare syrup from lemon juice, 250 grams of sugar and the remaining water.

Pour the remaining sugar into the watermelon; when it is completely dissolved, add the zest and syrup. Cook the mixture, remembering to stir regularly, until it thickens (about 40 minutes).

Ready jam Pack into jars.

Watermelon jam with mint

If you like unusual spicy flavors, you can try making watermelon jam for the winter using the following recipe.

four glasses of chopped watermelon pulp;
a couple of tablespoons of lemon juice and zest;
a third of a glass of wine (dry white);
half a glass of chopped fresh mint;
a tablespoon of ginger;
half a teaspoon of black pepper;
one and a half glasses of sugar.

Place mint in the blender bowl lemon zest, sugar and beat them well. Next, using the same blender, mix the pepper and watermelon pulp. Place the crushed ingredients in a suitable container and cook the resulting mass until it reduces by half (to speed up this process, after chopping, you can drain the juice from the watermelon mass). Next add wine, ginger and lemon juice. After boiling, boil the mixture for another 6-8 minutes (it should become darker and thicker, after cooling the mass will thicken even more). Place the finished jam into jars and seal them with lids.

Most people simply throw away watermelon rinds, not seeing any value in them. But from this seemingly useless product you can simply prepare a wonderful delicacy.

Watermelon rind jam

lemon, you can also have orange;
1.2 kg. granulated sugar;
kilogram of watermelon rinds;
vanillin;
3 tbsp. water.

Separate only the white rind from the watermelon; you need to completely get rid of the dense rind and pink pulp. Next, use a curly or regular knife to cut the peel into elongated pieces. It is better to keep their size small. Prick each piece with a fork, and then place them in a soda solution for at least four hours (1 teaspoon of soda per liter of water). This is necessary so that the slices do not lose their shape after cooking. Next, rinse the peel, cover with water, leave for about thirty minutes, then rinse again, cover and leave to soak for half an hour.

Prepare a syrup from water and six hundred grams of sugar, immerse the peels in it, boil them, and then boil for about twenty minutes over low heat. Set the mixture aside and let it sit for at least 8 hours. Then boil it again, add the remaining sugar, boil for about half an hour and leave to brew again for the same time.

The third time, the crusts need to be boiled until translucent; they should be easy to bite and crisp slightly. If there is not enough juice during cooking, add a glass of boiling water. Shortly before the end of cooking the crusts, remove the zest from the selected citrus, place it in a gauze or paper bag and immerse it in the jam (this way you won’t have to fish out the zest later). Also add vanilla and lemon juice to it.

Pour the jam into pre-sterilized jars, and then close with hot screw caps.

Watermelon jam with lime

To make watermelon rind jam more interesting and unusual, the main component can be supplemented with other ingredients. A good combination is formed by watermelon rinds and lime.

rinds from one medium watermelon (preferably thin-skinned);
3 limes;
1.3 kg. granulated sugar.

WITH watermelon peel remove all inner red and outer green lobe. Weigh the white peels - you should have 1 kg. (this is exactly how much you will need to make jam). Cut them into cubes no larger than one and a half centimeters and place in a bowl.

Wash the limes well with a brush, cut each one in half, then cut the halves crosswise into thin slices. Now mix them with the crusts, add sugar, stir and leave for a couple of hours. Then place the container in the refrigerator for ten hours.

Remove the mixture from the refrigerator and wait for it to warm up until room temperature, then place it in a cooking container. Place the container on the maximum flame, when the slices boil, reduce it to a minimum, collect the foam and boil for 25 minutes. Set aside the mixture, let stand for 3 hours, boil again, and cook for a quarter of an hour.

Distribute the jam into pre-sterilized jars and then close.

Watermelon rind jam with apples

one and a half kilograms of sugar;
vanillin;
kilogram of watermelon rinds;
half a kilogram of apples;
half a liter of water;
citric acid.

Cut the kavun into several pieces, peel the green peel from its slices and cut out the pulp. Cut the remaining white peels into small cubes or cubes, put them in for about five minutes hot water, then remove and cool. While the crusts are cooling, prepare the syrup. To do this, combine water with sugar and boil. Place the peels in the syrup and cook until they become transparent. Leave the resulting mass for 8-10 hours.

Cut the apples into slices and combine with the peels. Boil the mixture for about half an hour, leave for three hours, then boil again. In total, this procedure must be repeated three times. During the last cooking, add vanillin and citric acid to the jam.

Benefit and Harm.Ru

Jam made from watermelon rinds is more reminiscent of candied fruits in syrup than the usual preserves or jam. It makes it all the more interesting and versatile, since such watermelon rinds can be safely added as a quality when baking, for example, or for adding to.

Watermelon rinds are tasty, translucent, dense and slightly crunchy.

So you shouldn’t habitually throw away watermelon rinds when you can make a really tasty thing out of them. It’s best if you come across a watermelon with a thick rind - in this case you will get more jam, and the pieces themselves will be prettier. But thin watermelon rind will also work - you'll have to cut less.

For watermelon rind jam you will need:

Based on 1 kg of watermelon rinds.

Watermelon rinds. 1 kg.
Sugar. 1200 gr.
Lemon. 1 piece (not pictured)
Water. 2 glasses.
Baking soda. 1 teaspoon per 1 liter of water.
If desired, a cinnamon stick, 2-3 cloves and/or a couple drops of vanilla essence.

Make jam from watermelon rinds.

Wash the watermelon rinds well and clean them from the outer skin, as well as from the remnants of the red pulp of the watermelon.

It is convenient to peel the watermelon pulp with a regular tablespoon, and the hard rinds are easily cut off with a vegetable peeler.

Peel the peels, then cut them into small pieces. We pierce each piece in several places with a fork or toothpick.

Place the watermelon rinds in a large saucepan and add baking soda. Fill in cold water at the rate of 1 teaspoon of soda per 1 liter of water and stir thoroughly.

Leave the chopped watermelon rinds in the baking soda solution for about 3 hours. This is necessary for cooking. The watermelon rinds were not overcooked, but remained dense and slightly crunchy.

After 3 hours, pour out the soda solution and thoroughly rinse the pieces of watermelon rinds several times, washing off any remaining soda from them.

Place the crusts in a wide bowl in which we will cook the jam ( enamel pans won’t fit, sugar burns too well on them).

Since the brass basin for making jam was out of reach, I had to take a large stainless steel pan, which is usually used when preparing and.

Add cold water and sugar. For one kilogram of crusts you will need 2 glasses of water and 1200 grams of sugar.

Stir and place on medium heat.

Bring the crusts to a boil, reduce the heat until the contents of the pan barely simmer, and cook the jam for 15 minutes, then turn off the heat.

Leave the jam until it cools completely. It will take 3 hours.

You can leave the jam for 10-12 hours, then we will cook the jam 2 more times, not three.

When the jam has cooled, turn on the heat under the pan again and bring the jam to a boil again.

Cook it for 10 minutes

Turn off the heat and leave the jam to cool. after the second stage there are no longer any 10-12 hour breaks, we just wait until the jam cools down.

If you did not leave the jam for a long time after the first stage of cooking, then bring the jam to a boil again and cook over low heat for 10 minutes. And leave it to cool again.

If not, then the final stage of preparation begins.

Before the last cooking, cut the lemon along with the zest into thin small pieces.

Add chopped lemon to watermelon rinds. If desired, you can also add a cinnamon stick, a couple of cloves and/or just a little vanilla essence.

Do not use ground cinnamon, it will change the overall color greatly. appearance, and for the worse, that’s exactly what happened when I was preparing.

I didn't want any extra jam flavors so I just used lemon.

After adding lemon to the jam and stirring, put it back on the fire and bring it to a boil again and cook for 10 minutes.

Place the hot, almost boiling jam into sterilized jars and close the lids. If the lids are screw-on, then turn the jars over and leave them in this upside-down state to cool.

That's all, the jam is ready. You can pour the tea into cups, put the jam in a vase and serve.