Do they make jam from watermelon? Watermelon jam for the winter - dedicated to all those with a sweet tooth! We make delicious and aromatic jam from watermelon pulp and rinds

Jam from watermelon rinds

This plant is native to Africa. Today, watermelon is cultivated in more than one hundred countries around the world. In Russia, this amazing berry begins to ripen at the end of August. It is an annual plant, has round or oval greenish fruits with red and juicy flesh.

Useful properties of watermelon and contraindications

Watermelon is dietary product. Its calorie content does not exceed 30 kcal per 100g. This berry has a significant advantage over other vegetables and fruits in terms of content useful substances. The tasty and juicy flesh is the part that we usually eat. But don’t forget about the peels and seeds, they contain much more vitamins and amino acids, so watermelon jam for the winter will boost your immunity and become a real source of health for your family.

Useful properties of watermelon

This product contains many vitamins and minerals that have a positive and even therapeutic effect on the human body:

A set of vitamins PP, C, B, D and carotene improve the condition of the liver and gall bladder, prevent the formation of stones (watermelon consumption is mandatory for chronic hepatitis);
Folic acid and iron salts are involved in blood formation processes, which helps fight anemia and anemia;
Potassium helps crush and remove kidney stones; it is this element that has a diuretic effect;
The fiber contained in watermelon absorbs and removes toxins from the intestines and adjusts the digestion process;
The element lycopene, which is part of watermelon, is a powerful anti-cancer agent;
Watermelon seed oil, rich in zinc and selenium, normalizes the functioning of the prostate gland and strengthens man's health;
The amino acids contained in the crusts help the intestinal microflora fight dysbiosis.

Contraindications for use

Sweet watermelon jam, as well as fresh product, contains a large number of sugars, which is contraindicated for people suffering diabetes mellitus. During the ripening period of these berries, it is better to have with you a device that measures the level of nitrates in the product, for example, the SOEKS 2 Nitrate Tester. Watermelon accumulates pesticides that are used to fertilize plants. Their level often exceeds the norm, which can adversely affect human health and cause severe poisoning.

Winter preparations are not limited to pickles and compotes. It’s not very popular only because many people don’t know how to cook it. Sweet pulp, which we are used to enjoying only in the summer, can become wonderful winter dessert, and the peels that are usually thrown away are useful and tasty addition to him.

Watermelon jam for the winter, recipes for which can be found on our website, are prepared quite simply and quickly. This product tastes amazing on its own and also goes well with other fruits and berries. Today, the most popular is watermelon jam with the addition of melon. The combination of their sweet flavors is reminiscent of warm summer and autumn bountiful with fruits.

When ripe watermelons begin to appear on markets and store shelves, it’s time to make preparations for the winter. Watermelon jam, the recipe for which is easy to remember, is not limited to this product. Lemon, orange and even raspberries will only diversify and complement the taste of such preservation.

Jam recipes are varied and are not limited to pulp. When you have enjoyed the juicy ripe watermelon, do not rush to throw away the leftovers, they are also healthy and edible.

Before making jam from watermelon rinds, you need to prepare them. It's quite easy to make, and the dish turns out very tasty. Cooked in sugar syrup, the crusts become soft and almost transparent, reminiscent of marmalade. This jam is useful for both adults and children.

Result:

Watermelon is a source of a large number of useful substances. This berry is tasty and retains its properties not only in fresh, but also canned. Jam made from the rinds and pulp of watermelon will replace a summer product even in winter and will delight family and friends.

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 are turned into aromatic candied fruits or candied slices.

Classic watermelon jam

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 own juice 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 to take:

400 g diced watermelon pulp;
400 g sugar;
250 ml 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 thick syrup, which should stretch with 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 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.

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 colorings and flavorings (vanilla, cinnamon, cardamom, orange zest and others).

With pectin for the winter

Pectin – thickener plant origin, which makes preparations from berries and fruits viscous and dense, turning them into jams and marmalade. But the watermelon can't boast high content pectin, 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. 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:

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 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:

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.
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 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.

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 ripe berry, since its pulp contains a large amount of 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 from watermelon rind jam, 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

Sweets and delicious jam It’s very easy to prepare watermelon for the winter. This is a juicy berry that itself contains a large amount of liquid. This means that problems with a lack of juice secretion due to 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 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 is undesirable in this case. When the watermelon jam has cooled completely, put it back on low heat, 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.

Distribute hot watermelon jam into sterilized jars and roll up the 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 jam should be cooked for the 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.

The fresh aroma of 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 this case it turns out homogeneous 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 prepare the 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 put on fire. When it boils, pour in the rest of the granulated sugar and leave to cook until it is completely dissolved.
Received hot syrup pour into a saucepan with pieces of watermelon and cook all 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, lemon juice or acid and vanillin are added to it, 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, sprinkled with granulated sugar and left for 1 hour.
After this, put on the fire and when the mixture boils, boil the watermelon in its own juice for 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

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 crusts in a pan with thick walls 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 (vanilla, cinnamon, cardamom, orange zest and others) and food coloring added during the boiling process will help make the sweet delicacy 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 cooking, you should choose only fresh fruits with a thick rind.

For preparation you will need the following ingredients:

1.5 kg of watermelon pulp;
1 kg granulated sugar;
3 oranges.

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 prepare delicious watermelon jam 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, as 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. After cutting off the 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 soak, 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

In contact with

Juicy and aromatic pulp The watermelon was eaten, but the rinds remained. Don't rush to throw them away! What seems inedible can be turned into an interesting delicacy, for example, candied watermelon rinds, the recipe for which is already in the link, or delicious watermelon jam. In Russian cuisine, preparations of vegetables, fruits and berries for the winter are popular. So why not make watermelon jam? The pulp of the giant berry is too liquid, so it is not suitable for making jam, but the crusts are quite suitable. Than jam made from crusts better than candied fruits? In contrast, lemon zest and juice are added to the jam, which enriches the taste, and it turns out pleasantly sweet and not cloying, very tasty and, in addition, healthy! Watermelon rinds contain many trace elements, and lemon is a well-known source of vitamin C. During cooking, you can add a couple of clove sprigs or a few mint leaves to the watermelon for flavor. This delicacy will come in very handy with tea on a cold autumn and winter day. Watermelon preparation Can be served with pancakes, pancakes, cheesecakes. And how beautifully the jam shimmers in the vase! It is amber, almost transparent, and the aroma is reminiscent of warm summer days. Be sure to try making Jam from watermelon rinds: the recipe is very simple, despite the fact that it takes several days to prepare. The crusts need most of the time to soak in the syrup, and you only need to devote 5-15 minutes a day to the jam.

To make jam you will need:

1 kg of watermelon rinds;
1 kg sugar;
500 ml filtered water;
1 lemon for about 200 g.

Yield: 2 cans of 0.5 liters each.

Step-by-step recipe for watermelon rind jam

1. Peel the pulp and green skin from the watermelon rinds. Rinse the crusts under running water and place in a bowl.

2. Cut the white part of the crusts into rectangles 1-2 cm wide. The size of the slices, like the shape, can be arbitrary. I have a figured knife, but a regular one will do. You can cut the crusts into strips or cubes, whichever you prefer. But in order for the jam to cook evenly, the slices should be cut equally,

3. Place the chopped peels in a basin (pan) and add sugar. Now add water. It should slightly cover the pieces. Shake the container from side to side so that the watermelon is mixed with sugar, or distribute the sugar evenly with a wooden or silicone jam spoon. Place the pan or bowl with the crusts on the fire. If we are preparing jam in a basin, we set the fire high so that the flame reaches the sides of the container; it is also very convenient to use a divider. If we use a pan for jam, turn the heat to medium so that the sugar does not burn to the walls of the pan.

4. While the crusts are warming up, grate all the lemon zest. The white fibers give off bitterness, so we don’t rub them, we only take the zest from the top.

5. Grating the lemon took me 2 minutes, the jam didn’t even have time to boil yet. Add the zest to the watermelon rinds and mix. If you want, you can add the zest at the very end of preparing the jam, in step 8. Lemon very beneficially complements the aroma of watermelon rinds, adds a slight sourness and citrus taste, making the jam richer and less cloying. If you add the zest at the beginning of cooking, the watermelon rinds will be soaked in delicious citrus aroma not only outside, but also inside. In addition, the grated zest will become transparent and elusive in finished product.

6. Bring to a boil, then set the heat to medium-high and wait 5 minutes. Remove the watermelon jam from the heat (I move it to another burner to cool faster). Usually, in order for the jam to turn out transparent and amber, main ingredient First pour hot syrup. Could be so. But since the crusts are hard, they can be cooked immediately, the skins will not boil or lose their shape. Leave until completely cooled, but no more than a day. Looking ahead, I will say that you need to cook the jam in 3-4 batches until it becomes transparent and amber. The most convenient option is to start cooking sutra, then boil it in the evening, then sutra the next day - and you can roll it up. And if desired, you can boil it again, depending on how well the crusts are soaked. The intervals between cooking should be from 6 to 12 hours. But after the first time, the crusts begin to change color to golden and will gradually become transparent as they are soaked in syrup. Don't forget to stir the jam. The sugar can easily cause it to burn.

7. Cook for the second time a few hours later. Bring the rested jam to a boil and cook over low heat for 20 minutes, remove from heat. Cool completely again, preferably leaving overnight.

8. Boil for the third time. After the third cooking, it became golden and transparent, which means that the jam can be rolled into jars. But if the syrup seems very liquid to you, or the watermelon rinds are not transparent enough, you can boil it 1 more time, maximum 2 times. If you overdo it, the jam can become sugary. Before putting the jam on to cook for the last time, sterilize the jars and lids.

9. Pour the hot jam into hot sterilized jars. Fill the containers to the very top. It is better to take small jars - 0.5 liters each.

10. Roll up with a sterile lid. If you want to eat the jam before winter sets in, you don’t need to roll up the lids on the jars, but cover them with parchment.

11. And final stage preparations. We turn the jars of jam upside down, and after a day we move the jam jars to the cupboard.

12. Fragrant jam from watermelon rinds is ready! As the syrup cools, it will become thicker.

And here are the golden transparent watermelon rinds. Bon appetit!