Watermelon jam is very tasty. Watermelon jam for the winter - dedicated to all those with a sweet tooth! We make delicious and aromatic jam from watermelon pulp and rinds

The biggest striped one sugar berry loved for its juiciness, sweetness, aroma and benefits. I would like to preserve all this by making watermelon jam for the winter. This is not a problem if you know how to make jam from watermelon rinds. Their dense and juicy pulp is ideal for preparing this delicacy. There are many recipes describing jam from watermelon peel. Every housewife has her own favorite one. We bring to your attention a simple recipe for jam from watermelon rinds.

Ingredients for watermelon rind jam:

• ripe watermelon;
• granulated sugar;
• lemon.

Cooking time - 50 - 60 minutes. Total cooking time is 18 hours.

How to make jam from watermelon rinds at home

Step 1. Wash the watermelon thoroughly, preferably with soap, cut into pieces and eat. Using a sharp knife, cut off the green and pink parts of the crusts. Chop the white pulp in small pieces, wash and weigh.

Advice: it is better to do this right away, before the peels wilt, otherwise it will be difficult to trim the skin.

Step 2. Weigh granulated sugar at the rate of 1: 1.5. That is, for 1 kg of crusts we take 1.5 kg of sand. Cover the crusts with sand and put them in the refrigerator for 12 hours.

Advice: for the first hour, until the juice appears, the mixture can be left out of the refrigerator, but then be sure to remove it, otherwise it will ferment.

Step 3. Wash the lemon, scald it with boiling water and cut it into pieces along with the peel. small pieces.

Tip: if it’s difficult to cut, you can pass it through a meat grinder, after squeezing the juice into a separate container.

Step 4. During this time, the watermelon rinds gave juice. Place the container on medium heat and cook, stirring constantly, for 25 - 30 minutes.

Advice: watermelon juice do not drain, cook in it.

Step 5. Add lemon to the jam, which in this case acts as a preservative, and boil for another 5 minutes.

Tip: if you don’t have lemon, you can use citric acid, following the recommendations on the package.

Step 6. Turn off the jam, let it cool, but after 4 hours put it on the fire again and cook for another 25 - 30 minutes, stirring regularly. Spread the jam over sterile jars and, after cooling, put it away for storage in a cold place.

Tip: the jam is ready when watermelon rinds will become transparent.

The jam turns out to be an unusual color, aromatic and tasty. Now you can surprise your friends and family with an original delicacy in winter.

But this is not the only homemade jam made from watermelon rinds.

Watermelon jam with lemon

We will need a ripe watermelon, granulated sugar and a small lemon. The ratio of peeled watermelon rinds and granulated sugar is 1: 1.5 kg. We peel the crusts from the skin and pulp, cut them into pieces, add sugar as in the previous recipe, and put them in the refrigerator for 12 hours. Next, cook the crusts in own juice over medium heat for 20 minutes, add lemon cut into small pieces. Cook for another 5 minutes and remove from heat. After 3 hours, cook the jam again for 20 minutes, put it hot into sterile jars and put it away for storage.

Watermelon jam

Ingredients: seedless watermelon pulp - 1 kg, sugar - 1 kg, small lemon or 2 g of citric acid. Add half the sugar to the watermelon cut into small pieces and leave until it gives juice. Next, drain the liquid, add the rest of the sand and cook the syrup for 2 - 3 minutes. Pour hot syrup over the pulp, gradually bring to a boil and cook for 5 minutes over low heat. Remove and leave for 8 - 9 hours. Then boil again for 2-3 minutes and leave for 4-5 hours. Add crushed lemon and last time boil for 2 - 3 minutes. Place hot jam in sterile jars. Store in the refrigerator or other cool place.

Watermelon rind jam in a slow cooker

For this simple recipe we will need: watermelon rinds - 1 kg, granulated sugar - 1.2 kg, water - 500 ml. In a multicooker bowl, prepare the syrup from water and sugar for 40 - 45 minutes, selecting the “Cook” mode. Dip the peeled and cut into pieces into syrup and cook for another 30 minutes. Leave the bowl overnight. In the morning, prepare the jam in the “Simmer” mode for another two hours. Store in sterile jars in a cool place.

Watermelon and orange jam

Original and bright recipe: watermelon pulp without seeds and peel - 1 kg, medium oranges - 2 pcs., granulated sugar - 1 kg. Cut watermelon and oranges with peel into pieces and cover with sugar. After the mixture produces juice, put it on low heat and cook for 10 - 15 minutes. Cool and cook again under the same conditions. Repeat 3 - 4 times. Store in sterile jars in a cool place.

All the proposed recipes are easy to prepare, and the jam turns out aromatic, bright and tasty.

Watermelon jam is not only delicious, but also an opportunity to remember summer days. The cooking is simple and without any special tricks. Let's look at a few recipes for unusual jam.

• large, ripe watermelon with dark green rind (minimal yellow spots!):
• lemon – 1-2 pieces;
• sugar – 1-1.2 kg;
• vanilla sugar– 1 sachet;
• citric acid – 2 grams;
• baking soda – 3 tbsp.

We shared two delicious recipes. Add orange, grapes, melon to watermelon and enjoy unusual combination fruits and berries. And to do candied watermelon, fish out slices from the jam from the skins, roll in sugar and dry in the oven. Bon appetit!

Jam made from watermelon pulp is less popular than jam made from watermelon rinds. It’s a pity: the tender inside of the largest berry produces a delicate syrup just like itself, with tender pieces canned pulp. Watermelon jam turned out to be unexpectedly soulful and generous with its wonderful sweet taste.

Watermelon pulp jam for the winter with pectin

To make watermelon jam for the winter, you only need two ingredients: striped berries and sugar. Vanillin is added for aroma, although no one will forbid you to improve the taste with other spices, for example, cinnamon, cloves or lemon zest. The jam itself is very liquid, because watermelon pulp consists almost entirely of water. After cooking, the watermelon pieces will literally float in sweet syrup. Therefore, you can’t do without a pectin-based thickener. Any available pectin-containing additive such as “Jam” or “Quittin” will do. It will make the syrup a little thicker and enhance the taste of the dessert with a pleasant lemon sourness.

Ingredients

• watermelon pulp – 500 g
• sugar − 500 g
• vanillin - 1 chip.
• pectin-based jam thickener – 20 g

Attention! The thickener for jam usually contains citric acid. If it is not in the list of ingredients, then add 1/3 tsp during cooking. citric acid or freshly squeezed lemon juice from a quarter of the fruit. A preservative is needed so that the product stands well and does not taste too sweet.

Total cooking time: 3 hours 30 minutes
Cooking time: 20 minutes
Yield: 500 ml

How to make watermelon jam

A ripe watermelon (but not overripe, but dense) should be peeled and pitted. I chopped the pulp large pieces- size 3-4 cm.

Sprinkle generously with sugar and leave for 1-2 hours to release the juice.

Watermelon is a juicy berry and contains a sufficient amount of liquid, so there will be no problems with a lack of juice secretion under the influence of sugar. After the specified time had passed, I put the watermelon with sugar on the stove. Bring to a boil over low heat and then cook for 5-7. Leave to cool completely for 1 hour. You can only stir the jam with a wooden spatula!

After cooling completely, I returned the saucepan to the heat. I added a little vanillin to remove the characteristic aroma of melons that appears when watermelon is cooked. Boil for another 5-7 minutes. And the second time I left it until it cooled completely, for another 1 hour.

I added a pectin-based powder thickener to the cooled mass - 20 grams (calculated for 1 kg of berries + 1 kg of sugar, but I added a full package, since watermelon jam is very watery). Stir well until the thickener is completely dispersed. Bring to a boil again and cook for 5 minutes.

I poured the hot jam into sterilized dry jars and sealed them. Turned it upside down and left it to cool completely. It is best to store the workpiece in a dark and cool place, no longer than 6-7 months.

Watermelon jam turns out sweet, vanilla, with a slight sourness (due to the citric acid contained in the thickener). The syrup is liquid and stretches a little, pieces of fruit pulp are boiled down and remain intact. Of course, it won’t taste like fresh watermelon, but the similarity is still noticeable. Enjoy your tea!

A selection of recipes from the editors

Watermelon jam, the simplest recipe

The simplest recipe is a recipe for watermelon jam in a slow cooker. Without a thickener, it turns out to be quite liquid, more like a syrup with pulp, rather than jam. It costs 2-3 months.

What you will need:

• watermelon pulp 500 g
• sugar 500 g
• citric acid pinch

How to cook:

Sliced small cubes Cover the pulp with sugar and leave for 2 hours so that the watermelon releases juice.
Transfer to a slow cooker and cook in the “stew” mode for 1 hour. At the end of cooking, add citric acid for 5-10 minutes.
Place the dough in sterilized jars and turn it upside down until it cools.

Jam from watermelon pulp with citrus fruits

Ingredients:

• watermelon pulp 2 kg
• granulated sugar 2 kg
• large orange 1 pc.
• lime 1 pc.

How to cook:

1. Wash the lime and orange with a brush, cut into several parts and remove the white membranes and seeds (both give bitterness). Chop into small pieces along with the peel. Essentially, we are talking about the fact that we will prepare inclusions of candied citrus fruits in the soft abrushed pulp.
2. Place the orange and lime pieces in a saucepan, add the watermelon pulp, also cut into small pieces, add sugar and leave for 2 hours. During this time, the fruit will release juice.
3. Next, we proceed according to the scheme: cook for 15 minutes (from the moment of boiling), leave for 12 hours, cook for another 15 minutes and again soak the pulp and citrus fruits in syrup. Repeat, focusing on the readiness of the orange and lime peels. They should be soft, if not, repeat the cooking and infusion procedure.
4. Roll the finished jam into jars.

Thick jam made from watermelon pulp with spices

Having mastered basic principles When preparing watermelon jam, you can start experimenting with flavors. This is where culinary knowledge and a little experience come to the rescue. What spices can be added to jam? The same as for baking, in different mixes and quantities depending on the fruit and vegetable.

So, what goes with a watermelon? In my experience, vanilla, cinnamon, cloves, ginger, cardamom, and star anise are good. Light rum or liqueur, such as orange, is also very appropriate.

Another feature of the recipe for spicy watermelon jam that we will make is its decent thickness without a thickener. Boiling the juice to the required consistency eliminates the watermelon’s ability to produce liquid juice and allows you to do without pectin.

Ingredients:

• 1 kg watermelon pulp
• 1 kg sugar
• lemon juice 1/2 lemon
• vanilla pinch
• carnation 2 colors
• piece of ginger the size of the phalanx of the little finger
• Cointreau liqueur - 1-2 tbsp. l. (to taste)

How to cook:

1. Cut the watermelon pulp, add sugar, leave for 1 hour to release the juice.
2. Place the container on the stove and cook after boiling for 15 minutes. Be sure to remove the foam.
3. Remove the watermelon pieces from the syrup. We leave them aside, return to the syrup and cook until it thickens to the desired consistency, usually up to one third of the original. About 20 minutes after boiling, squeeze out the juice of half a lemon, stir the jam, and then, after another 10 minutes, flavor it by putting spices rolled up in cheesecloth and secured with a thread into a pan with syrup (cut the ginger into small pieces!) - like a bouquet garni. Tip: make the thread long, leaving it outside the pan, so that at the end of cooking you can remove the bag and throw it away.
4. Add the reserved pieces of watermelon to the boiled syrup, pour in the liqueur and cook for another 10 minutes. Squeeze out the prepared jam and take out a bag of spices and fill hot, sterilized jars with the boiling thick mixture.

Assorted jam from watermelon and melon pulp with apples

Ingredients:

• watermelon pulp 700 g
• melon pulp 700 g
• apples 700 g
• sugar 1.8 kg
• lemon juice half a large or 1 small

How to cook:

1. Prepare the watermelon and melon pulp: remove the crusts and cut into pieces.
2. Peel the apples and cut into slices. Do not throw away the peel, but roll it into gauze and secure it with a long thread - we will make the jam with a natural apple thickener, pectin.
3. Cover apples, melon and watermelon with sugar and leave for 2 hours so that the fruit releases its juice. Then let it cook, squeezing lemon juice into the mixture with syrup. Don’t forget about the “bag” with apple peels and seeds, cook with it, and throw it away at the end. You can cook according to the instructions given in step by step recipe scheme (“five minutes”), or at “long” intervals of 10-12 hours. Or you can simmer for an hour after boiling over low heat and don’t forget to remove the foam, then cool, cook again for about 15 minutes, and that’s it. In the latter case, the jam will last for 3-4 months. It will last the longest if you cook it in several stages at intervals of many hours.

Little tricks:

- so that watermelon jam lasts well and for a long time without molding, try sprinkling it powdered sugar;

- be sure to remove the foam;

— for those who want it thicker, almost all the recipes on this page pay attention to thickening the jam: adding pectin-containing powders, or natural pectin from apples (recipe with apples), or boiling to the desired consistency.

What else is added to watermelon jam?

If you, like me, like to experiment, make jam with tasty additives. We've sorted out the citrus peels, spices and liqueur. What else would be suitable?

- nuts, seeds, sunflower seeds;

— light rum and fruit liqueurs;

- spices (I repeat: vanilla, cinnamon, cloves, ginger, star anise, cardamom).

Delicious experiments to you!

The refreshing taste of watermelon is familiar to everyone, and everyone is looking forward to the ripening season of this berry, but not many melon lovers have tried watermelon jam. This delicacy is prepared in two ways. In the first, the pulp of the berry is used, resulting in a homogeneous and tender product. In the second, the raw material is watermelon rinds. IN ready-made jam they turn into aromatic candied fruits or candied slices.

Classic watermelon jam

To prepare a classic thick jam from watermelon pulp, which can even become a filling for pies and buns, you need to maintain the following proportions of ingredients:

• 1000 g of ripe (but not overripe) watermelon pulp, without seeds or peel;
• 800 g sugar;
• 3 g citric acid or 15 ml lemon juice;
• 3-4 g vanilla powder or its equivalent vanilla sugar.

Cooking recipe step by step:

1. Cut the washed watermelon into slices, cut off the peel and remove the seeds. Cut the pulp into arbitrary medium-sized pieces. Add ½ part of sugar and leave for a couple of hours so that the watermelon releases its juice.
2. Strain the released liquid into another vessel and put on fire. After bringing to a boil, add the remaining sugar and cook until it is completely dissolved.
3. Pour the hot syrup over the pulp and boil it for five minutes after boiling. Next, remove from heat and soak overnight in syrup. Although watermelon has juicy pulp, it has veins that can only be softened by keeping it in syrup for a certain number of hours.
4. Add citric acid (juice) and vanillin to the cooled jam, then boil it to the desired consistency and roll up the lids, pouring into sterile jars.

With added spices and liqueur

From juicy watermelon you can prepare aromatic and thick jam with the addition of spices and liqueur, for which you use:

• 1000 g watermelon pulp;
• 1000 g crystal sugar;
• ½ medium lemon (juice);
• 2 clove inflorescences;
• 10-12 g ginger;
• 3 g vanilla;
• 20-30 ml of light liqueur or rum.

Cooking sequence:

1. Allow the chopped watermelon pulp to release its juice. To do this, cut it into pieces, cover it with sugar and leave for 60 minutes.
2. After this, boil the watermelon in its own juice for 15 minutes after boiling. Remove the pulp slices and continue cooking the syrup. It needs to be boiled down to 1/3 of the original volume.
3. After boiling the syrup for 20 minutes, squeeze lemon juice into it, and after another 10 minutes, add a gauze bag with spices.
4. Return the watermelon to the thick boiled syrup and pour in the liqueur. Boil the preparation for 10 minutes, remove the spices and you can start canning in prepared sterile jars.

Simple recipe with lemon juice

For a refreshing watermelon jam with lemon juice, you need to take:

• 400 g diced watermelon pulp;
• 400 g sugar;
• 250 ml drinking water;
• 1 lemon.

Cooking steps:

1. Pour 50 ml of water into a saucepan with watermelon pulp and boil the mixture for approximately thirty minutes after boiling until the pulp becomes soft.
2. Mix lemon juice with 200 ml of remaining water, 200 g of sugar and cook thick syrup, which should stretch with threads.
3. Add sugar to the already soft watermelon pulp and continue cooking, stirring. When all the crystals have dissolved, pour in the prepared syrup and add chopped lemon zest.
4. Cook the jam for another 40 minutes, and then pack it hot into clean and sterile jars.

Watermelon rind marmalade

This delicacy is not suitable for long-term storage for the winter, but with this marmalade recipe you can deliciously “recycle” the watermelon rinds that remain after making the jam.

For one serving of dessert you will need:

• 500 g prepared watermelon rinds;
• 600 g granulated sugar;
• 300 ml of drinking water;
• ½ medium lemon (juice and zest);
• 5-7 g baking soda.

Work progress:

1. Cut the rinds, cleared of juicy pulp and hard green shell, into small pieces. You can do this beautifully using a figured knife.
2. Soak the raw materials for 5-6 hours in a solution of a liter of water and baking soda. After soaking, rinse thoroughly, placing the colander with the crusts under running water.
3. Fold the peels into thick-walled pan, add half the recipe amount of sugar and pour in water. The liquid should only slightly cover the crusts. Boil the contents of the pan for 15 minutes, then soak the crusts in the syrup for 12 hours.
4. Repeat boiling and soaking in syrup again. Cook for the third time, adding the remaining sugar, juice and lemon zest. Let it simmer for 5-10 minutes, then remove it from the sieve, and when the syrup has completely drained and the marmalade has dried a little, roll it in sugar.

Watermelon rinds are able to absorb taste, color and aroma like a sponge, so during the last boiling you can add food coloring and flavorings (vanilla, cinnamon, cardamom, orange zest and others).

With pectin for the winter

Pectin is a thickener of plant origin that makes berries and fruits sticky and dense, turning them into jams and marmalade. But watermelon cannot boast of a high pectin content, so you can make thick jam by adding the component during cooking.

To make thick jam from watermelon pulp for the winter with pectin, you need to prepare:

• 500 g pulp without seeds and peel;
• 500 g sugar;
• 3 g vanilla;
• juice of half a lemon;
• 20 g of pectin-based jam thickener.

Cooking method:

1. After the watermelon pulp mixed with sugar releases juice (this will take one to two hours), you can begin the actual preparation.
2. Bring the mixture to a boil over low heat and simmer for five to seven minutes. Then cool completely. Repeat the procedure again.
3. Add vanilla and lemon juice as a pectin thickener to the chilled jam. Stir everything well with a wooden spatula and bring to a boil again. Cook for another five minutes and seal in sterile jars.

Watermelon jam with orange

Orange is often added to various berries, fruits and even vegetables when making jam. Use orange fruit usually with peel. To make it soft in jam, you need to choose fresh fruits with a thick crust.

For watermelon-orange jam you will need:

• 1500 g watermelon pulp without seeds and peel;
• 1000 g sugar;
• 3 oranges.

Cook the jam in the following sequence:

1. Prepared and cut into small cubes watermelon pulp place in a saucepan. Send crushed oranges to it. They are cut into cubes along with the peel. In the finished jam it will look like candied fruit.
2. Cover the berries and fruits with sugar and leave for a while (half an hour is enough). After this, boil the mixture, let it simmer for a quarter of an hour and cool.
3. Repeat the boiling procedure a total of three times and roll the jam into prepared sterile jars for long-term storage.

In a slow cooker

In just a few hours it will be possible to cook watermelon jam in the modern assistant of every housewife - a multicooker. It is worth noting that this preparation is quite liquid (more like pulp in syrup) and can be stored for several months.

Product proportions:

• 500 g watermelon pulp;
• 500 g granulated sugar;
• 3-4 g of citric acid.

Cooking in a slow cooker:

1. Place pieces of watermelon pulp in a multi-pan and cover with sugar. Leave for two hours to release the juice.
2. Next, cook using the “Stew” option for 60 minutes. 5-10 minutes before the signal about the end of the process, add citric acid.
3. Transfer the finished hot jam into sterile jars and roll up iron lids and cool, standing upside down.

Watermelon rind jam

Having bought a thick-skinned watermelon at the market, most are disappointed, but this is not a reason to be upset.

The thick rind of watermelon can become a delicious jam, for which you need to take:

• 1 kg of watermelon rinds;
• 1 kg sugar;
• 7 g citric acid;
• 540 ml water for syrup.

Cooking technology:

1. Prepare watermelon rinds. Since only their white part will go into jam, the pulp and green crust must be trimmed off. Cut the white part of the peel into small cubes and rinse under running water.
2. Boil two liters of water and dissolve 4 g of citric acid in them. Blanch the peels in the resulting solution for 5-6 minutes, then immediately immerse them in ice water for 2-3 minutes and drain in a colander.
3. Make syrup from water and sugar. While it is hot, transfer the blanched peels into it and leave for 6-8 hours. After this exposure, bring the jam to a boil, boil for 3-4 minutes and leave it alone again for 6-8 hours.
4. Return the jam to the heat and boil for another 3-4 minutes, but with 3 g of citric acid. This should be followed by a third exposure (again 6-8 hours). After this, the crusts are cooked for 10-15 minutes and sealed in sterile jars. Watermelon rind jam is ready.

Whatever recipe for watermelon jam the housewife decides to prepare, you need to remember its obligatory ingredient citric acid or lemon juice. These products act as natural preservatives and will add a pleasant sourness to the preparation, removing excess cloying.

Modern housewives prepare jam from berries, fruits and even vegetables. Many especially liked the recipe for a delicacy based on watermelon rinds, which remained after eating the pulp. This is not surprising, since the final product is sweet, shaped, and crunchy. Traditionally, the treat is prepared with the addition of apples, citrus fruits, aromatic spices. Let's look at each recipe in more detail.

Features of making jam from watermelon rinds

1. First of all, you need to prepare the crusts for cooking. To do this, use the red pulp and cut off the green surface with a sharp knife. To cook the delicacy, use only the white center.
2. Traditionally, jam is prepared with the addition of syrup - mixing sugar with water and then melting them. However, if you wish, you can replace the liquid with juice from watermelon pulp.
3. As additional ingredients citrus fruits appear, seasonal fruits(melon, apple, pear, etc.). It wouldn't hurt to add spices (cinnamon, vanilla sugar, clove buds).
4. To make the jam in the jar look appetizing, use a curly knife to cut vegetables and fruits. Create cubes, rectangles or hearts with a ribbed surface.
5. If you stick to traditional recipe, per 1 kg. Watermelon rinds are about 950 grams. Sahara. But the amount of sweetener varies depending on personal preferences.

Watermelon rind jam: classic

• granulated sugar - 550 gr.
• table water - 850 ml.
• watermelon rinds - 600 gr.

1. First prepare the watermelon rinds. It is necessary to cut off the pink flesh and remove the green top layer. Use only the whitish residue.
2. Pay attention to the quality of raw materials. If the crusts are rotten, gray or faded, exclude them. After preparation, weigh the raw materials to get an idea of ​​the amount of crusts.
3. Now cut the crusts into cubes of any shape (at your discretion). Start cooking the syrup. Pour granulated sugar into a saucepan, add water, and place over medium heat.
4. When the contents begin to boil, reduce the burner to low. Boil sweet base until the grains of sand dissolve. Stir constantly. Now pour the syrup into a large saucepan.
5. Carefully place the chopped watermelon rinds into it. Continue simmering, wait for the seething. Reduce the power slightly until the bubbles are barely noticeable. Simmer for another quarter of an hour.
6. At first the raw material will become transparent, but you need to achieve an amber shade. After the specified period has passed, turn off the heat and cover the dish with a lid. Now leave the treat for 10-12 hours so that the crusts are soaked.
7. In total you need to perform 3 heat treatments. The second time, cooking is carried out in a similar way: simmer for 15 minutes, turn off, and let the composition stand for 12 hours. And the third time the same.
8. After the last simmering, spread out hot composition in sterile warm containers. Seal with tin, turn over, cover with an old sweatshirt. After a day, transfer the jam to the refrigerator.

Jam from watermelon rinds in a slow cooker

• granulated sugar - 550 gr.
• watermelon rinds - 550 gr.
• drinking water - 500 ml.

1. Prepare the crusts for further manipulation. They need to remove the top green layer and scoop out the pink flesh. Chop the whitish residue into cubes or triangles using a curly knife.
2. Place the raw materials in the slow cooker, add water. Add half the volume of granulated sugar and mix. Set the “Extinguishing” function for 1.5 hours. After this period, add the remaining sugar.
3. Simmer the mixture for another 30 minutes, then evaluate the consistency. If the treat is too liquid, turn on the “Steam” function (duration - a quarter of an hour).
4. While the composition is being prepared, sterilize the container for future twisting. Dry and boil the lids. Pour out the hot treat, roll it up, and cool it upside down.

• watermelon rinds - 1.1 kg.
• vanilla sugar - 30 gr.
• green apple - 550 gr.
• drinking water - 480 gr.
• granulated sugar - 1.6 kg.
• whole cinnamon - 1 pod

1. Prepare the watermelon rinds. Cut off the green surface and remove or consume the pulp. Cut the white base into cubes. Boil water and throw the raw materials into the bubbling liquid.
2. Simmer on medium power for 10 minutes, then reduce the burner to low. Add granulated sugar very slowly, stirring at the same time.
3. Now you need to ensure that the watermelon rinds become translucent. When this happens, turn off the burner. Let the jam sit for 11-12 hours.
4. Next, re-boil. This time add the cored apple pieces. Cook them for 8 minutes, then cool under the lid for 4 hours.
5. Repeat boiling 2 more times for 8 minutes. After each procedure, let the jam cool. Finally, add grated cinnamon and vanilla sugar to the hot treat. Roll up and cool.

Watermelon rind jam with citruses

• orange - 3 pcs.
• granulated sugar - 1.3 kg.
• lemon - 1-1.5 pcs.
• watermelon rinds - 1.2 kg.

1. Chop the peeled watermelon rinds into pieces. Place in a bowl, sprinkle granulated sugar and mix well. Cover the container with a towel and leave for 4 hours.
2. Remove the peel from the lemon and grate it. Do the same with oranges. Don't touch white pulp zest, it is responsible for bitterness.
3. When the watermelon rinds are steeped, move them along with the sugar into a saucepan. Place on the stove, set the heat to low. Continue simmering until the grains melt.
4. Disassemble the orange into slices, remove the white film. Cut each slice into 2-3 parts. Squeeze the juice from the lemon and add to the watermelon syrup. Add orange and citrus zest here.
5. Wait for the ingredients to boil, then cook for another 8 minutes. Next, let the treat stand for 12 hours and repeat the heat treatment. If the composition does not become thick, simmer a third time.
6. Place the finished mixture in sterilized containers and screw on the lids. Turn it over, wrap it in a sweatshirt, and cool for 12 hours. Refrigerate for storage.

Watermelon rind jam with cardamom

• vanilla sugar - 25-30 gr.
• cardamom - 5-7 gr.
• watermelon rinds - 1.2 kg.
• lemon - 2 pcs.
• granulated sugar - 1.3 kg.
• soda - 50 gr.

1. Prepare thick watermelon rinds. Use a spoon to scoop up the remaining pink pulp and cut off the green top. Now chop the white base with a curly knife to get beautiful curly pieces.
2. Make a solution of soda and 3 liters. drinking water, stir until the grains dissolve. Add watermelon rinds to the mixture and soak for 5 hours.
3. Then rinse thoroughly and leave in purified water for half an hour. Then drain this liquid and soak again. Now measure half the volume of sugar, mix with 800 ml. drinking water. Boil the syrup.
4. Place watermelon cubes into the hot sweet mixture, boil, and after the start of bubbling, simmer for another third of an hour. Turn off the burner and leave for 8-9 hours.
5. After the specified time has passed, boil again, add the remaining sand and let it dissolve. Simmer the mass for a total of 30-45 minutes. Leave again for 8 hours.
6. Third heat treatment lasts from 30 minutes to an hour. Assess readiness by taste: if watermelon slice Easy to bite, turn off the heat. Otherwise, cook until softened.
7. If you see that too little juice has been released, add 200-230 ml. boiling water Before finishing cooking, add grated lemon zest and citrus juice, cardamom, and vanillin.
8. Turn off the burner and let the jam cool without the lid. Cover the neck of the pan with gauze so that the composition does not ventilate. After about 12 hours, package the treats in clean containers and store in a dark place.

Watermelon rinds can also be combined with melon rinds; the delicacy will be sweet and thick. Consider recipes with the addition of apples, chopped cinnamon, cardamom, and citrus fruits. Add sugar according to your personal wishes, and always package the finished treat in sterile jars. Storage is carried out in a dark, cool room.

Video: jam and marmalade made from watermelon rinds