Jam made from watermelon rinds with vanilla. From juicy watermelon you can prepare aromatic and thick jam with the addition of spices and liqueur, for which

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 the finished jam, they turn into aromatic candied fruits or candied slices.

To prepare 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 equivalent vanilla sugar.

Cooking recipe step by step:

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.
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.
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.
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:

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.
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.
After boiling the syrup for 20 minutes, squeeze lemon juice into it, and after another 10 minutes, add a gauze bag with spices.
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:

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

Cooking steps:

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.
Mix lemon juice with 200 ml of remaining water, 200 g of sugar and cook a thick syrup that should stretch into threads.
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.
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 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:

Cut the rinds, cleared of juicy pulp and hard green shell, into small pieces. You can do this beautifully using a figured knife.
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.
Place the crusts in a 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.
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) to the syrup.

With pectin for the winter

Pectin is a plant-based thickener 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:

After the watermelon pulp mixed with sugar releases juice (this will take one to two hours), you can begin the actual preparation.
Bring the mixture to a boil over low heat and simmer for five to seven minutes. Then cool completely. Repeat the procedure again.
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. The orange fruit is used, usually with the peel. To make it soft in jam, you need to choose fresh fruits with a thick rind.

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:

Place the prepared watermelon pulp, cut into small cubes, into 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.
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.
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 you can make watermelon jam in every housewife’s modern assistant – 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:

Place pieces of watermelon pulp in a multi-pan and cover with sugar. Leave for two hours to release the juice.
Next, cook using the “Stew” option for 60 minutes. 5-10 minutes before the signal about the end of the process, add citric acid.
Transfer the finished hot jam into sterile jars, roll up with iron lids and cool, placing them 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 watermelon rinds;
1 kg sugar;
7 g citric acid;
540 ml water for syrup.

Cooking technology:

Prepare watermelon rinds. Since only their white part will go into jam, the pulp and green crust need to be trimmed off. Cut the white part of the peel into small cubes and rinse under running water.
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.
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.
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 essential ingredient is citric acid or lemon juice. These products act as natural preservatives and will add a pleasant sourness to the preparation, removing excess cloying.

Watermelon is a favorite delicacy not only in the summer season. For the winter, they are fermented and pickled in slices or whole (if the watermelons are small). Nardek - watermelon honey - is made from the sweet juicy pulp. But it turns out that you can also make jam from this huge striped berry. And not from the pulp, but from the crusts, which we usually throw away.

When choosing raw materials for this preparation for the winter, proceed from only two criteria. Watermelon should be:

not overripe;
thick-skinned.

A thin rind is good when we take a watermelon to eat right away. In this case, we are pleased with the thought that we paid our money mainly for what we ate, and did not throw it in the trash. But a thin watermelon rind is not suitable for jam, since after the necessary preparation of the rind there is practically nothing left for jam. In addition, jam made from thin crusts may have a specific, not very pleasant smell.

The type of watermelon does not matter, but early watermelons, the first ones to appear on the market, should not be taken for jam: the nitrates in this melon are often off the charts. Manufacturers can thus speed up the maturation process in order to get their products to market as early as possible. The closer to autumn, the calmer you can buy watermelon at the market.

Before cutting, the watermelon should be washed with a brush (and laundry soap if you wish) under running water. After that, cut it into slices as usual, trim off the pulp, or just eat it - whichever is more convenient for you. If you don't eat the whole watermelon at once, the rinds can be stored in the refrigerator in a plastic container without any processing.

You need to prepare the watermelon rinds immediately before preparing the jam. All preparation consists of cutting off the outer hard green layer (it is very convenient to do this with a device for peeling vegetables), and if desired, the remaining pulp on the peels is also cleaned out. It all depends on the specific recipe, because there are different ways to make jam from watermelon rinds.

With exactly the same starting raw materials, you can get jams that differ in taste and consistency, depending on:

how the crust is cut;
whether the remaining pulp is removed;
Is the chopped raw material soaked in a soda solution?
whether various additives are used.

In various recipes you can find recommendations for cutting the crust from large cubes to small strips. When cut into strips, the jam can be more similar to confiture. The larger the cube, the longer the jam cooks, and the cubes themselves must first be pricked with a fork or toothpick.

The pulp of a watermelon contains a much larger amount of moisture than the rind, so when the pulp is completely removed, the jam is often cooked with the addition of water. In any case, the crusts are soaked by replacing the water several times. In this way, nitrates and other substances that are not the most beneficial for humans are removed from the chopped peels. Soaking with soda does not affect nitrates: it is used when you want to get crunchy pieces in the jam. Without soda, the crust is soft.

To improve the taste, you can add the following to watermelon rind jam:

lemon;
orange;
vanillin;
cloves, etc.

But the simplest recipes are based on only crusts and sugar. It is also permissible to prepare jam without first soaking the rinds if you are confident in the quality of watermelons and are not afraid of nitrates.

Speaking about the simplicity of the recipe, we cannot say that the preparation process itself is so simple: this jam needs to be cooked for three days at long intervals.

This recipe requires peels and granulated sugar in a one to one ratio. Cut the peeled peels into 2x2 cm cubes and weigh them to know the right amount of sugar.

If you do not have this opportunity, take the sugar “by eye” but remember: when preparing this jam, it is better to add sugar than not add it!

Place the entire crust in a cooking bowl, add the full amount of sugar, shake to mix everything, and leave for 4 hours in a cool place. The crusts will release juice, which will soak up the sugar.

Take out the bowl with the crusts, mix (it’s best to use a wooden stirring spoon with a long handle or a spatula for this) and put on the quietest heat so that the sugar does not burn. Cook, stirring, until boiling. When bubbles and foam appear, the sugar has already completely dissolved, you can turn up the heat. We must remove the foam, it worsens the taste of the jam and shortens its shelf life, and in addition, it can simply ferment.

The boiled jam is cooked for 5 minutes, after which it is removed from the stove, the basin is covered with a towel (you can put a wire rack on top of the basin so that the towel does not sag) and sits for exactly one day at room temperature.

After that, put it back on, wait for it to boil while stirring, boil for 5 minutes, and set aside again for a day.

Boil the third time and pour into sterilized jars.

Recipe step by step for the winter

You can make jam from watermelon rinds according to another recipe. Let's take a kilogram of crust:

1 kg sugar;
1 liter of water (not counting water for soaking);
1 teaspoon of baking soda.

Step 1. Peel the crusts and cut them into 1.5x1.5 cm cubes, prick each cube with a toothpick.

Step 2. Dissolve the soda in a glass with hot water, pour the chopped crust into a saucepan and fill it with soda, and then with another five glasses of water, mix and leave for 3-4 hours. After this, drain the soda solution and soak the peels in clean water twice for half an hour.

Step 3. Separately cook syrup from 500 g of sugar and 0.5 liters of water. When it boils, drop the washed watermelon cubes into it and cook, stirring, for 20-30 minutes, then remove and leave for 12 hours.

Step 4. Put it on the fire again and cook for 20-30 minutes, remove for 12 hours.

Step 5. Repeat the same thing, let it stand for 12 hours and pour it cool.

Most often, this jam is cooked with lemon or citric acid as an additive. This adds a pleasant sourness and a subtle lemon aroma. You can also put the freshly removed zest of one lemon into the jam, rubbing it with a special grater directly into the boiling mass at the final stage. Also add:

freshly squeezed lemon juice;
lemon concentrate;
lemon with peel, minced in a meat grinder.

In the latter case, you need to cut it into pieces and select the grains, since they will be very bitter.

You can also make watermelon jam with orange, adding it together with lemon or on its own. To do this, the orange is cut into slices with peel and boiled together with the chopped peels. You can only take the zest.

Jam in a slow cooker

To cook jam from watermelon rinds in a slow cooker, take the rinds, sugar and water in equal proportions.

Boil water (0.5 l) and pour it into the crust cubes (500 g), folded in the multicooker bowl.
Add half the sugar (250 g) and set the simmer mode for 1.5 hours, adding the rest of the sugar after 45 minutes.
When an hour and a half has passed, change the mode to steaming and set for 15 minutes.
This is necessary so that excess water is removed and the jam thickens.
The finished jam can be poured.

Alternatively, you can fill the crusts with a full amount of sugar in advance and leave to let the juice flow, then cook in the same way, slightly reducing the amount of water. If you want to add lemon or orange, cut it and add it directly to the multicooker bowl.

During the watermelon season, probably every family buys sweet, juicy berries. The pulp is eaten, and the rinds are usually thrown away. But you can make amazingly tasty and healthy jam from them. The main recipe for jam made from watermelon rinds is easy to prepare, so every housewife can prepare a delicacy that will surprise guests.

Many housewives have heard about a recipe for jam made from watermelon rinds, but are afraid to cook it because it is believed that the rind contains the largest amount of nitrates. In fact, this is a misconception. Nitrates are collected in the green peel, but this part is not suitable for jam. It is also worth considering that there are a lot of nitrates in early berries, and jam, as a rule, is made during the melon and melon sales season. It makes no sense to “feed” watermelons with harmful additives, since they themselves ripen well.

If you are still afraid that harmful substances from striped berries will get into the sweet treat, you can use the following methods:

Dissolve the chalk in cold water and pour this water over the crusts. Leave for a couple of hours, rinse under the tap;
Soak the peels in cool water overnight and rinse thoroughly in the morning.

Each housewife decides for herself whether she should resort to getting rid of nitrates or not.

What are the benefits of a treat?

Benefits of watermelon rind jam:

The white part contains not only water, but also fruit sugars, dietary fiber, amino acids, pectins, proteins, fiber and other useful substances;
Lycopene contained in watermelons is activated when exposed to high temperatures. Lycopene protects the human body from cancer, premature aging, the negative effects of ultraviolet radiation and free radicals. This is why a heat-treated product is even healthier than fresh watermelon pulp.

Harm of watermelon jam

Jams and preserves from the rinds of melon and watermelon are prepared from a fairly large amount of sugar. Scientists call white sugar the drug of the modern world. In addition to psychological dependence, sugar can cause serious harm to human health, provoking the development of the following diseases:

Obesity;
Inflammatory processes in the body;
Skin rashes;
Deterioration of metabolism;
Disruption of the endocrine system;
Development of caries and destruction of tooth enamel.

In any case, watermelon delicacy is much healthier than store-bought desserts: waffles, chocolates, bars, but, of course, you should not consume a large amount of jam.

Secrets of making jam

How to properly make jam from watermelon rinds? Here are a few secrets that will help you get a tasty, sticky, transparent treat:

Each housewife calculates the amount of sugar at her own discretion. If you like very sweet jam, you can add a little more sugar. Optimal proportion: 1 kg of sugar is used for 1 kg of watermelon rinds.
There are many recipes for jam, but just “five minutes” at intervals of a day makes it possible to cook a fragrant, transparent delicacy in which all the vitamins will be preserved.
Very tasty jam is made from ripe, late watermelons with thick skin. Early varieties contain too many nitrates, and in addition, they are most often not sweet at all.

Preparing the crusts

To make jam from watermelon rinds at home truly tasty, you need to properly prepare the rinds for the cooking process:

Before cutting the watermelon, it must be thoroughly washed under cold water with a brush and liquid soap;
Watermelon rinds can be stored in a plastic container in the refrigerator for several days;
Before use, you need to cut off the green skin with a sharp knife or a special device for peeling fruits and vegetables so that only the white part remains, from which the delicacy will be cooked. Some recipes also use the pulp, which remains on the crusts.
The crusts can be cut in any way, depending on the recipe. For example, small straws are more suitable for confitures, but it is better to make jam from larger pieces or cubes.
Jam from watermelon rinds with soda turns out with crispy pieces, and without soda the ingredients of the delicacy will be soft. In the first option, the crusts are pre-soaked in a soda solution and then washed under running water.

A simple recipe: how to make jam from watermelon rinds

In reality, this recipe for watermelon rind jam cannot be called the simplest, since preparation takes a long time. But for this recipe you only need two ingredients: watermelon rinds and sugar in a 1 to 1 ratio.

Step-by-step recipe for watermelon rind jam:

First step. Place the prepared crusts in a container, pour all the sugar on top, shake so that the sugar crystals mix with the crusts. Leave for 4 hours in a cool place so that the peels release the juice.
Second step. Mix the contents of the basin with a wooden stick or spoon and place on the lowest heat. Stir the jam constantly until it boils. When bubbles begin to appear on the surface, you can turn up the heat a little. The foam must be constantly removed; it can spoil the taste of the future delicacy.
Third step. How long does it take to cook jam from watermelon rinds? After boiling, keep the jam on the fire for about 5 minutes, then remove the bowl, place a metal grate on top and cover with a clean towel. Place the treat in a room at room temperature for a day.
Fourth step. Repeat the cooking process a day later, and then boil the delicacy again. As a result, the jam is put on the fire three times. Finally, place the finished, cooled jam into sterilized jars and store.

What to do if the jam is liquid?

If the liquid part does not thicken after cooking, the delicacy should be cooled completely and then put on low heat. After boiling, keep on the stove for 5-7 minutes and immediately put into jars. Why do you get liquid jam from watermelon rinds? Everyone knows that red berries mainly consist of water, so three boils are sometimes not enough to achieve the desired consistency.

Recipe for jam with citrus fruits

Oranges or lemons are often added to watermelon delicacies to give the jam a citrusy sourness. The cooking process is similar to the classic recipe.

What you will need for preparation:

1 kg watermelon rinds;
2 kg granulated sugar;
2 oranges;
1 lemon.

Recipe for watermelon rind jam with oranges and lemon:

Cut the prepared crusts into cubes.
Sprinkle the crusts with sugar in a cooking container and leave for 4 hours until the juice comes out of the crusts and mixes with the sugar.
Grate the zest of lemon and oranges on the finest grater. Remove the white films from the orange pulp and cut each slice in half.

Note! Only the top layer of citrus fruit is used. If you get white pulp, the jam may taste bitter.

Place the crusts on low heat, stirring, until they boil.
Add orange pulp and zest to the crusts and simmer for 5-7 minutes.

Next, preparing jam from watermelon rinds with lemon and orange will be the same as in the previous recipe. The delicacy sits for a day, covered with a kitchen towel, then boils for 5 minutes, leaves for 24 hours, and boils again for 5-7 minutes. The finished, cooled jam is placed into jars.

How to make jam in a slow cooker?

A popular household appliance for cooking reduces the time it takes to prepare jam, so many housewives prefer to use this particular recipe.

What you will need:

500 grams of watermelon rinds;
500 grams of sugar;
7 grams of baking soda.

Let's start preparing watermelon rind jam in a slow cooker:

Cut the crusts into cubes, pour in a soda solution so that the cubes retain their shape during cooking and remain crispy. Keep the crusts in the solution for about half an hour, then rinse them under running water.
Place watermelon rinds in a multicooker bowl and sprinkle granulated sugar on top.
Set the “Extinguishing” mode and leave for one hour. During this time, stir the contents twice.
If the liquid component has not become stringy and viscous, you can set the “Steam” mode and cook the delicacy for another 15 minutes.

Jam with mint

In jam, watermelon rinds become like sweet candied fruits. Citrus fruits add freshness to the delicacy, while spices and aromatic herbs add a touch of piquancy. Try making jam from watermelon rinds with mint, and you will be pleasantly surprised by the refreshing taste.

Required ingredients:

1 ripe watermelon;
1 kg sugar;
Fresh mint;
Spices.

How to make jam from watermelon rinds with mint:

Cut the white part of the watermelon rinds into small pieces.
Place the cubes in a deep container, add sugar, shake well. Add any spices to your taste (ground cinnamon, vanillin, cardamom) and washed fresh mint leaves.
Place the contents in a saucepan and place on low heat. Constantly skim off the foam and wait until it boils.
Reduce heat and cook, stirring, for 40 minutes.
Remove from heat, cool to room temperature, and place in glass jars.

Recipe with apples

Typically, apples are rarely used as an additional ingredient. At the same time, jam made from apples and watermelon rinds has an interesting combination of flavors.

Required ingredients:

1 kg of watermelon rinds;
5 kg granulated sugar;
½ liter of clean water;
½ kg apples;
Citric acid;
Vanilla sugar.

Watermelon rind jam, recipe:

Pour hot water over the crusts for 10 minutes. Drain the water, put the crusts in sugar syrup and boil until boiling. After boiling, keep on the stove for 5 minutes, turn off the heat and leave for 12 hours. Dip apple cubes without peel into the settled jam, stir and boil again until boiling, and 5 minutes after boiling, remove from heat. After 12 hours, repeat the entire process. Before the last time, add spices to the jam to taste and bring to a boil. Cool the finished sweetness and place in jars.

Note! Try making jam from watermelon rinds, to which strawberries and strawberries are added. The result is a very interesting delicacy with an amazing aroma and unique taste.

Winter harvesting

Another option for winter jam, which is made from watermelon rinds for the winter.

You will need one kilogram of crusts and sugar, as well as a teaspoon of soda.

How to make jam from watermelon rinds:

Cut the crusts into medium-sized cubes.
Prepare a soda solution, place the crusts in it, add hot water so that all the crusts are covered. Mix well and let stand for about three hours. We drain the soda solution and soak the peels several times in clean water for half an hour.
Prepare syrup from two glasses of sugar and a liter of water. As soon as bubbles begin to appear on the surface of the syrup, add the peels and cook for about half an hour, constantly stirring the contents. After this, the treat should stand for 12 hours under a towel.
Cook again over low heat. The jam should boil for about 20 minutes, after which the delicacy will again sit for 12 hours. Then we repeat all the steps one more time.
Place the cooled jam into jars. Blanks for the winter are stored in a dark place without drafts or dampness.

How to properly store jam?

Pre-sterilized glass jars are used to store jam. The jars are closed with metal lids using a special seaming machine. The jam can be stored for one to two years.

It is very important that the jam jars are not exposed to direct sunlight. Typically, jam is stored in a dry, draft-free room, where the temperature is kept between +10-+15 degrees.

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

Why not? All you have to do is not throw away (!) the watermelon rinds, but prepare 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 this unusual treat taste like? Let it remain an intrigue for now. Prepare, appreciate it. Moreover, everyone’s comparisons are different, as are their tastes.

Watermelon should be thick-skinned.
Cutting off the green peel is easy and convenient with a 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 an 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

Cut off the outer green peel using a potato peeler.
We also compare the inside and remove traces of pulp.
Cut the peels into small pieces so you can eat them right away.
We wash the pieces and put them in a saucepan.
Add sugar and put in the refrigerator overnight.
Wash the lemon thoroughly (the very next day, before cooking), cut into small pieces along with the zest.
Place the pan with the crusts and sugar on the fire, stirring, and bring the mixture to a boil. We remove the foam.
Let it simmer for 20 minutes.
Then add lemon and boil for another 5 minutes.
Turn off the stove and send the jam to rest. Cool, saturate, and allow the jam to cool for at least 4 hours. You can leave it overnight, as is convenient for you.
Place the pan on the fire a second time and bring to a boil.
Boil for 15 minutes. Make sure that the pieces become golden and transparent - this is a criterion for readiness.
Just in case, take out one piece, let it cool and try it - it should be easy to bite off. This is another sign of a finished product.
Pour the finished delicacy into hot sterile jars and seal with iron lids.

I think you left a little bit for testing. Tasty? Well, you had your doubts. Enjoy! Do you understand what the original jam resembles? 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 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 a real 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. Use your imagination a little, this 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 with 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 in the 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.
Dear housewives, today we have established waste-free production in our kitchen. Respect and respect to us.

If you want to cook, then this simplest recipe with step-by-step photos will be useful to you. About a year ago I already wrote how you can cook a simple one with the addition of lemon. This recipe is very similar to the previous one, only there are some differences. For a long time, before making jam, I soaked watermelon rinds in a soda solution, but this time I tried to make jam, skipping this step. As a result, the jam turned out no worse than with soda. My jam from watermelon rinds turned out to be a beautiful yellow amber color, crystal syrum and transparent cubes of watermelon rind just beg to be served.

As for additional ingredients. Watermelon, just like zucchini or melon, has a specific taste that not everyone likes. This taste can be masked using many additives. The simplest is citrus fruits, in particular lemon or lime. Instead of lemon or lime, you can add orange or vanilla. Spices such as cloves and cinnamon will make watermelon rind jam piquant and spicy.

Many housewives think that making jam from watermelon rinds at home is too troublesome and therefore immediately abandon this idea. In fact, this is far from the case. And today I want to offer you watermelon rind jam - the simplest recipe with step by step photos. Cooking watermelon rinds with lemon will take place in three batches of fifteen minutes each.

You can boil the jam while preparing any other dishes. And yet, I strongly recommend using only fresh watermelon rinds to make delicious jam, and not those that have been collected for days in the refrigerator. The fact is that jam made from such watermelon rinds can quickly ferment and turn sour.

To make this simple watermelon rind recipe, you only need a few ingredients that are found in every home.

Ingredients:

Watermelon rinds – 800 gr.,
Sugar – 2 cups,
Hot water – 0.5 cups,
Lemon – 1 pc.

Watermelon rind jam - the simplest recipe

So, after the watermelon meal we were left with some rinds. Cut off any remaining red flesh, then use a sharp knife to cut off the hard skin. This must be done very carefully so as not to get hurt; it is best to ask your husband for help.

Prepared watermelon rinds for making watermelon jam are ready. Now they can be crushed. We need to cut them into cubes. The easiest way is to cut each crust lengthwise into strips. After that, fold the watermelon strips into a bundle and cut them crosswise into 1 cm pieces. As a result, you will get approximately the same size cubes of watermelon rind.

Transfer them to a bowl. Add sugar.

Stir. Add half a glass of boiling water. Stir again. Thanks to boiling water, the sugar will dissolve faster, and the watermelon rinds themselves will quickly release juice.

Watermelon rinds should sit in sugar syrup for at least 5 hours, but it is best to leave them in the syrup overnight.

Just like zucchini jam with lemon, this watermelon jam will be cooked three times for a short time, or rather 15 minutes after boiling. Place the pan with jam on low heat. As soon as the watermelon rind jam according to a simple recipe boils, cook it for another 15 minutes with constant stirring.

After this time, remove the pan from the heat. Leave the jam until it cools completely. We repeat the next cooking of watermelon rind jam after a few hours. This technology will allow sugar syrup to penetrate the watermelon pulp, fill it, and in subsequent cooking it will be completely fixed and turn ordinary skins into delicious marmalades.

So, after the second cooking, you should add lemon. It needs to be washed. Cut into four parts, remove the seeds, then pass through a meat grinder.

Add lemon to watermelon jam while boiling. Boil simple watermelon jam for about 15 minutes.

Like other types of jam, according to a simple recipe, we close watermelon jam in clean, sterile jars for the winter. We boil tin lids for one minute in boiling water; jars can be sterilized in a water bath, like lids in boiling water, in the microwave or in the oven.

Pour the watermelon rind jam according to a simple recipe hot, immediately after preparation. The most convenient way is to pour it into jars with a ladle, first scooping up watermelon cubes, then pour syrup over them. Close the jars with lids and then turn them upside down. Cover and leave to cool. It is not necessary to take the finished jam out into the cold, as it can be stored well in an apartment.

You can try jam made from watermelon rinds a few days after making it. In addition to the fact that it can be eaten with buns, cheesecakes, pancakes, cheesecakes, long loaves and other baked goods along with tea or coffee, marmalade watermelon cubes are useful when baking pies, pies, and rolls as a filling. I wish you bon appetit. I will be glad if this simple recipe for watermelon rind jam you'll like it. You can also cook