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 provides detailed recipes for making watermelon jam with photo, as well as information about how to make jam from its crusts.

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

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

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

Step-by-step preparation:

1. 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.
2. 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.
3. The resulting hot syrup is poured into a saucepan with pieces of watermelon and boiled together for 5 minutes after the mixture boils. Then the container is removed from the heat and left overnight. This procedure is carried out so that the veins found in the watermelon pulp soften.
4. 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:

1. The watermelon should be washed, the peel and seeds removed, the pulp cut into slices, sprinkled with granulated sugar and left for 1 hour.
2. 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.
3. 20 minutes after boiling the liquid, lemon juice is added to it, and after 10 minutes, spices are added in a gauze bag.
4. 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 for a 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

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

Advice! For beautiful slicing, you can use a figured knife.

1. 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.
2. 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.
3. 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:

1. 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.
2. 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.
3. 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 an additional ingredient in 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:

1. 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.

1. 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.
2. 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 a 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:

1. 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.
2. The delicacy should be cooked for 1 hour using the “Stew” mode. 5-10 minutes before the end of cooking, add citric acid.
3. 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.

1. Prepare watermelon rinds. After cutting off the green peel and pulp. The white peel is cut into cubes and washed in running water.
2. 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 drained in a colander.
3. 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.
4. 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

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, and 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. Additional ingredients include citrus fruits and 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 follow the traditional recipe, for 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 have 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 the 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 simmer, distribute the hot composition into 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. It is necessary to remove the top green layer from them and cut 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 with 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. Do not touch the white pulp of the 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. The third heat treatment lasts from 30 minutes to an hour. Assess readiness by taste: if a piece of watermelon is easy to bite off, 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

When stocking up on delicious preparations for the winter, be sure to try making jam from watermelon rinds, because the rind is also a quite suitable base, which also goes well with lemons, oranges and even apples. This kind of delicacy turns out incredibly tender, sweet and very beautiful. Find out how to make original jam at home.

How to make jam from watermelon rinds

This sweet, thick, aromatic delicacy can be cooked for winter or for everyday use. The recipe for jam from watermelon rinds is similar to making a dessert from zucchini, but there are some nuances here:

1. Only the white part of the remaining pulp should be used. It is better to remove the striped green layer.
2. Traditionally, syrup consisting of water and sugar is added to watermelon jam from the rinds, but if desired, it can be replaced with watermelon juice.
3. Watermelon can be combined with fruits (melon, apples, pears), citrus fruits (lemon, lime, orange, etc.). It would be nice to add aromatic spices - cinnamon, cloves, vanilla.
4. Cutting the components with a curly knife will help make the jam not only tasty, but also appetizing - with its help, your cubes or rectangles will become beautiful.
5. The classic recipe for jam from watermelon rinds involves using a kilogram of sugar per 1 kg of raw materials, however, by varying the amount of sweetener, you can prepare the dessert to your liking.

Features of preparing crusts for cooking

To make jam, it is recommended to take late varieties of watermelons - they have fewer seeds. Once you have enjoyed the taste of the berry, cut off the striped part. The remaining light-colored pulp is the basis for the future delicacy. However, it must be properly prepared before cooking. If you want jam with crunchy pieces, pour a soda solution over them for 5-6 hours, but if you prefer soft ones, you will need to boil them for 3 minutes in boiling water.

How to make thick syrup

Watermelon itself is watery, so To ensure that there is less liquid in the jam, it is better not to add water at all during cooking. To obtain a thick, sticky delicacy, housewives cut the pulp into pieces, cover them with sugar, place the dish with the preparation in a cool place and wait until the peels release the juice. After that, they mix everything and put the pan on the fire, stirring its contents periodically.

Recipe for watermelon rind jam for the winter

Every thrifty housewife, when buying food, for example, watermelons, tries to ensure that “production” is waste-free. Apparently, this is how jam was invented from watermelon rinds. The beauty is that such raw materials are successfully combined with many products, so without wasting time, try to prepare a delicacy according to the classic recipe or with the addition of other ingredients.

Simple jam recipe

• Time: 10 hours 20 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 220 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

During the watermelon season, you can enjoy not only the sweet taste of the red pulp, but also use the berry peel to prepare an incredibly tasty and beautiful dessert. If you don't want to buy any additional ingredients, you can make a delicacy only from peels and sugar - whatever you have in the kitchen at the moment. The process will become even easier if you use a multicooker as an assistant.

Ingredients:

• sugar – 0.7 kg;
• watermelon peel – 1 kg.

Cooking method:

1. Cut off the green skin from the crusts, cut the pulp into slices, cover them with sugar, then leave for 8 hours until the juice releases.
2. Pour the mixture into a bowl and leave for 2 hours on the “Baking” mode.
3. Pour the finished dessert into sterilized jars, seal them tightly, leave to cool, then put them in the cold.

Watermelon rinds with orange

• Time: 2 hours 20 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 212 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

If you want to get a delicious dessert, try making it from unusual ingredients - watermelon rinds and orange zest. Pieces of white pulp prepared according to this recipe acquire a beautiful amber color and taste like candied fruits. Housewives often put the dessert in jars and pack it away for the winter, but for many it doesn’t last that long - it turns out very tasty.

Ingredients:

• orange – 1 pc.;
• sugar – 0.7 kg;
• water – 1 l;
• watermelon peel – 0.7 kg;
• soda – 0.5 tsp.

Cooking method:

1. Dilute baking soda with water and dip the chopped crusts into it.
2. After half an hour, rinse the workpiece and transfer it to a slow cooker.
3. Sprinkle sugar on top and cook in “Stew” mode for an hour.
4. Slice the citrus and place in the bowl. If desired, you can grate the orange zest separately and cut the pulp - this will make the taste brighter. Boil everything in the same mode for another 30 minutes.
5. Roll up the dessert, pouring it into clean jars.

With lemon

• Time: 12 hours 55 minutes.
• Number of servings: 12 persons.
• Calorie content of the dish: 218 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

If you are going to preserve delicious jam for the winter or just want to make some unusual sweetness for tea, be sure to pay attention to this simple and quick recipe. The preparation time for such a delicacy is considered reduced due to the fact that the aging of the main raw materials is 10 hours, and even then this time occurs overnight.

Ingredients:

• lemons – 2 pcs.;
• sugar – 1.3 kg;
• watermelon peel – 1 kg.

Cooking method:

1. Cut the white pulp of the watermelon into small cubes, place in a glass bowl, sprinkle with sugar. Mix by shaking the container. Cover the container with film and refrigerate.
2. In the morning, brush the citrus fruits and chop them finely.
3. Place the watermelon pieces along with the resulting sugar syrup into a saucepan. Wait until the liquid boils, then leave the workpiece on the stove for 20 minutes, turning the flame to medium power.
4. Add the lemon slices, boil everything together for another 4 minutes, then cover the pan with a lid and leave the jam to cool for 2 hours.
5. Bring the syrup with pieces of watermelon and citrus back to a boil, simmer for 15-30 minutes until the consistency is acceptable for you.
6. Place the dessert in clean jars, pour in the hot syrup that remains in the pan, and preserve.

Jam from watermelon rinds in a slow cooker

• Time: 2 hours 40 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 213 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

For those who like to enjoy sweet preparations, but do not want to stand at the stove for a long time, there is a simple and quick recipe for jam made from watermelon rinds with ginger, mint and vanilla - the dessert turns out incredibly tasty thanks to this combination of ingredients. For an even richer taste, add lemon zest - it will add original notes to the roll.

Ingredients:

• lemon zest – 1 tbsp. l.;
• peel – 0.5 kg;
• dry white wine – 75 ml;
• ground pepper – 0.5 tsp;
• ginger root (grated) – 1 tbsp. l.;
• mint (finely chopped) – 2 tbsp. l.;
• lemon juice – 2 tbsp. l.;
• sugar – 0.5 cups.

Cooking method:

1. Remove the zest from the lemon and cut the watermelon rinds.
2. Using a blender, grind the zest, mint leaves, and sugar.
3. By analogy, grind the peels by mixing them with pepper. Combine both masses.
4. Boil the mixture until the volume is reduced by half.
5. Without turning off the burner, add lemon juice, wine, and grated ginger to the pan.
6. Boil everything together for 8 minutes, pour into jars.

With citric acid

• Time: 4 hours 50 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 216 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

One of the most delicious desserts can be made not only from the rinds, but also from the pulp of watermelon. This jam turns out to be very aromatic, and its consistency resembles watermelon honey. The main secret of excellent taste is an additional ingredient - citric acid., however, some housewives add lemon juice - this does not make the taste of the finished treat worse.

Ingredients:

• pulp – 2 kg;
• citric acid – 0.3 tsp;
• sugar – 1.6 kg.

Cooking method:

1. Cut the firm but juicy pulp into 2x2 cm cubes. Place everything in a large bowl.
2. Sprinkle sugar on top and leave for 2 hours.
3. After the juice has been released, carefully stir everything and put it on the fire.
4. When the mixture boils, wait 10 minutes, turn off the burner, and remove the resulting foam.
5. Use a slotted spoon to remove the watermelon pieces or strain them from the syrup through a colander. Cover the raw material with a towel.
6. Set the syrup to boil. Add citric acid dissolved in hot water.
7. Cook the syrup until it thickens, but remember that it becomes even thicker as it cools.
8. Dip the watermelon pieces into the syrup and boil everything together for 10 minutes. Place the hot mass into jars and preserve.

From watermelon rinds and pulp

• Time: 12 hours 40 minutes.
• Number of servings: 20 persons.
• Calorie content of the dish: 220 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

If you bought a watermelon with too thick rinds, do not rush to get upset - all of these berries can be used to prepare a delicious delicacy that will contain a lot of useful substances. The only difficulty you will encounter when making jam is removing the seeds, but you will be rewarded for your efforts with an excellent dessert.

Ingredients:

• lemon – 1 pc.;
• sugar – 2.5 kg;
• watermelon pulp – 1 kg;
• peel – 1 kg;
• water – 1 glass.

Cooking method:

1. Wash the berries, cut the peel and pulp separately.
2. Remove the seeds from the soft part, add water, and put on fire.
3. Peel the lemon and grate the zest.
4. Drain the boiling water from the pan when the pieces have softened. Mix the liquid with the zest, a kilogram of sugar, boil, and simmer for 10 minutes.
5. Pour the syrup over the pieces of pulp, cook until tender - the dessert should have a consistency similar to honey.
6. Cover the crusts with sugar and leave in the cold for 12 hours. After this, boil them for 20 minutes.
7. Cut the lemon pulp, add to the hot mixture, and simmer for 5 minutes. Leave the mixture for 4 hours to cool.
8. Reboil the crusts for 15 minutes after boiling.
9. Mix both masses, boil for another 15 minutes, distribute into jars, and roll up.

With watermelon and melon crusts

• Time: 2 hours 15 minutes.
• Number of servings: 12 persons.
• Calorie content of the dish: 224 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

Melons and watermelons in the last months of summer are distinguished by their rich sweet taste. In addition, nitrates are no longer added to them, because the fruits ripen naturally. Having enjoyed the tender pulp of the berries, do not rush to throw away the peels; it is better to cook a fragrant, tasty and beautiful dessert, as in the photo below. Learn how to make jam from watermelon rinds and melons.

Ingredients:

• melon peels – 0.7 kg;
• watermelon peel – 0.5 kg;
• sugar – 1 kg;
• vanillin – 0.2 tsp;
• water – 650 ml;
• citric acid – 0.5 tsp.

Cooking method:

1. Pour water into a saucepan, add half of the sweet bulk ingredient, and bring everything to a boil. After 5 min. Remove the pan and cool the contents to room temperature.
2. Dip the pieces into the syrup, add citric acid, and boil for 20 minutes after boiling. Cool the mixture completely. Repeat similar procedures 2 more times.
3. During the fourth cooking, add the remaining sugar, add vanillin, and leave on the fire for 15 minutes.
4. Place the cooled jam into jars and seal them tightly.

Cinnamon

• Time: 36 hours 40 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 213 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

Watermelon rinds make delicious desserts that can be consumed either immediately or stored for the winter. For example, jam made from watermelon rinds with the addition of lemon juice and cinnamon has an original spicy taste– it’s hard to refuse such sweetness, especially on cold winter evenings. Be sure to please your household with this dessert.

Ingredients:

• water – 1.5 l;
• soda – 1 tsp;
• lemon juice – 1 tbsp. l.;
• sugar – 1.5 kg;
• peel – 1 kg;
• cinnamon – 1 stick.

Cooking method:

1. Cut the peeled green parts into small pieces, leave in a soda solution for 2 hours, rinse, and strain off the liquid.
2. Boil sugar syrup from 0.5 liters of water and 0.5 kg of sugar. 8 minutes before turning off, boil the syrup with lemon juice.
3. Pour sweet lemon liquid over the crusts and leave for 12 hours.
4. Bring the mixture to a boil, stirring continuously, and cook for 8 minutes.
5. Repeat the boiling procedure 2 more times, keeping a 12-hour break between each one.
6. Place the pan on the fire for the fourth time and boil the crusts for 25 minutes until transparent.
7. 10 minutes before the end of the process, add cinnamon.
8. Transfer the dessert into jars and preserve them.

Watermelon rind jam with soda

• Time: 19 hours 10 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 221 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

Thrifty housewives, if possible, do not throw away food; for example, even watermelon rinds have found a use - they make very tasty jam. The peculiarity of this recipe is that a spoonful of soda is added to the crusts before cooking - thanks to this ingredient, the pieces soften, become more tender, and after cooking they taste like pineapple slices.

Ingredients:

• water – 6 glasses;
• vanilla – 1 g;
• soda – 1 tsp;
• peel – 1 kg;
• sugar – 1.2 kg.

Cooking method:

1. Cut off the green peel from the crusts with a knife.
2. Cut the peeled peels into cubes or slices and place them in a saucepan.
3. Dissolve a spoonful of baking soda in a glass of hot water, add 5 glasses of cold water, pour the liquid into a saucepan. Leave and let the pieces sit for 5 hours. When the watermelon stock has stood, drain the soda solution, rinse the cubes, and then pour cold water over them for another 30 minutes. Then drain this water too.
4. Divide the total amount of sugar in half, boil sugar syrup from one part: to do this, pour cold water (three glasses) into the sugar and bring the liquid to a boil.
5. Place the soaked crusts into the syrup, add the rest of the sugar, stir everything well and boil on low heat.
6. Boil the future dessert for 15 minutes, let it brew for 12 hours.
7. Repeat cooking for fifteen minutes, adding vanilla.
8. Place the mixture in jars, then pour the hot syrup. Preserve the preparations for the winter.

With apples

• Time: 24 hours 30 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 214 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

Many people love fruits, and they can be consumed either fresh or used to prepare various dishes, for example, jam. The combination of apples and watermelon rinds is one of the most successful, as you can see for yourself by cooking this delicacy yourself. It is recommended to add cinnamon and vanilla to the base - the aroma becomes even more intense.

Ingredients:

• water – 480 ml;
• whole cinnamon – 1 pod;
• vanilla sugar – 30 g;
• peel – 1.1 kg;
• sugar – 1.6 kg;
• green apples – 480 g.

Cooking method:

1. Cut the white pulp of the korok into cubes.
2. Place the raw material in boiling water and simmer for 10 minutes over medium heat. After this, reduce the heat and begin to slowly add sugar, stirring the mixture constantly.
3. Cook the food until transparent. After this, let the future dessert stand for 11 hours.
4. Repeat boiling, adding washed, sliced ​​apples to the bowl (it is better if the fruit is hard).
5. Boil the ingredients for 8 minutes, leave the mixture for 4 hours until it cools. Repeat the procedure 2 more times (8 minutes each), remembering to let the dessert cool.
6. During the third cooking, add vanilla and grated cinnamon to the pan.
7. Pour the finished jam into jars and roll up.

Secrets of making delicious jam with watermelon rinds

Every housewife who has made jam from watermelon rinds knows how to prepare an excellent delicacy. Learn the secrets of cooking and you:

1. If you add water to the main ingredient during cooking, the dessert will turn out liquid. If you prefer thick jam, omit the liquid.
2. The crusts will turn out to look like candied fruits if you first hold them in a soda solution.
3. You can add flavor to the treat using citrus fruits (lemon, orange, lime), seasonings (cinnamon, vanilla, cloves) and herbs (mint).

Video

Hello!

In one TV show the other day I saw how a cook made jam from watermelon rinds. It turned out quite interesting, and the recipe itself amazed me, it was so simple. The fact is that we always throw the crusts into a bucket, but you can create culinary masterpieces from them. And this can be done differently each time.

It turns out that you can put any citrus fruit in this delicacy, which will only enhance the taste and aroma. Sometimes even such a miracle can resemble marmalade if gelatin is added to it. You can cook it either on the stove or using a slow cooker.

Give yourself and your loved ones an original dessert for tea; you can eat it right away or put it in jars for the winter. Choose! For those who have never made it, I recommend that you first make this jam for testing, and then you will definitely not be able to resist and start making preparations for future use.

In general, it will be unusual, tasty and most importantly beautiful. By the way, you can prepare such a sweet not only from the crusts, but also using the pulp. It usually makes amazing jam or confiture. Next time I’ll share some of my other experiences with you.

Now choose any recipe you like and create in your kitchen. After all, August is already in full swing, which means that this big berry is ripe and is waiting to be eaten or processed.

In this version, pieces, or rather watermelon rinds, boiled in sweet syrup remind everyone of candied fruits, only they are not dried, but soft and beautiful in appearance. They have a transparent structure and amber color.

By the way, you can easily add lemon zest or, for example, a sprig of mint at your discretion.

The first cooking option will be classic without any additives. And then, let's look at other types. This recipe is also considered quick because it uses baking soda, which helps the watermelon rinds become soft in a matter of minutes. I hope that you will be happy to please your beloved family with such cool treats in winter. But don’t forget about other types of jam, because now is the season, and,

We will need:

• Watermelon rinds - 500 g
• Soda - 2 tbsp
• Granulated sugar -1 tbsp.
• Water - 0.5 l (for soaking) and 0.5 l for cooking

Stages:

1. Start right away with the most basic. Collect all the crusts and start cutting the watermelon. The crusts that you see will first need to be cleaned of thick green skin. Leave the white part. If there is a little bit of pulp left there, then that’s not bad, it will turn out even better. Chop into cubes.

2. Now we cast a spell, place the pieces in a deep container and fill with soda solution (water + soda). Keep in this liquid for 2 hours. This will help the crusts become softer and cook faster. Then place the food in a colander, drain the water, and rinse the crusts themselves with regular running water.

Now place the main ingredients in an enamel bowl or saucepan and cook until boiling. Then drain the water. Wash the peels again in cold water.

3. Now pour water again and add sugar to the watermelon cubes. Cook over low heat for about 1 hour.

4. After a while, you will see an amber color, and the pieces themselves will also become transparent.

5. Distribute the hot mixture into a clean glass container and cover with a lid. Cool to room temperature and then store in a cool place. Bon appetit!

Watermelon rind jam with lemon

Now I propose another idea, or rather an interpretation of the previous option. You can add a citrus component to this jam, such as lemon or its zest.

Lemons contain a lot of pectin, and this helps the delicacy to be thick, but also transparent like glass. Add lemon and you will be delighted with what you see.

You can, of course, use a substitute, that is, citric acid.

The result will be a kind of jam or a mass very similar to jam. In terms of appearance, such a miracle cannot be distinguished from apple confiture, but the taste, of course, is radically different. The consistency itself is elastic and ideal for greasing sponge cakes and baking.

We will need:

• Watermelon rinds - 2 kg
• Sugar - 2kg
• Lemon - 1 pc.

Stages:

1. So, take the pieces and separate the pulp from the crusts. You can use what is left after eating. This is home production that turns out to be waste-free. Cut off the hard skin with a sharp, well-sharpened knife. Then chop each watermelon strip into cube-like pieces. Don't crush them too much.

Important! In order for all the pieces to cook evenly, they must be cut to the same size. The smaller the slices, the faster they will cook.

2. To make the peels soften and become soft, use the juice of one lemon. Squeeze it directly over the berry. Sprinkle with sugar and stir. Leave to stand for 2-3 hours to release a lot of juice.

3. And then cook on low on the stove; if suddenly all the liquid evaporates, but the slices are still hard, then you can safely add a little water by eye, the main thing is that nothing burns during cooking.

After boiling, this berry mixture is usually stewed for one hour.

4. Well, after that you can take a blender and beat the mass with it, or you can leave it like that. In any case, transfer the treats into sterile jars and close the metal lids tightly and airtight. Bon appetit! Store in a cellar or refrigerator. The smell is amazing and the taste is great.

How to make jam from watermelon rinds and oranges at home

And now I also want to demonstrate one delicacy, to which I advise you to add an orange fruit, this is an orange. In general, it will be amazing if you add lemon. The result is such a magical trio.

And to speed up the whole cooking process, you can take a blender and blend all the main ingredients in it. Comes out quickly and instantly. So, try to do it.

Mostly the recipes for Five Minutes are given, I think that you are already familiar with them in any case, but if not, then read the instructions and you will definitely succeed.

To be honest, this kind of beauty reminds me of something. It is also extraordinarily beautiful and is usually brewed with citrus fruits.

We will need:

• Watermelon rinds - 1 kg
• Sugar - 650 g
• Soda - 1 tsp
• Water - 1 l
• Lemon and orange - 1 pc.

Stages:

1. As in the first recipe, first make a soda solution. Combine baking soda and water, stir. Place finely chopped pieces of watermelon rind into it. Then be patient and soak them for 2.5 hours. Afterwards, pour the solution into the sink and rinse the pieces under cold water.

2. Immediately sprinkle with granulated sugar and stir. Juice should appear, wait about 1 hour.

3. Afterwards, place the basin in which you will cook it on the stove and boil the mixture. Cook for 5 minutes, then let cool and cook again for 5 minutes.

5. By the way, I have also seen options for cooking with lemon peel, you can add it here too. And boil for a few minutes, and then remove.

6. While hot, pour the delicacy into sterile jars and screw on with clean lids. Store in a closet and out of direct sunlight. Happy discoveries!

Watermelon jam from pulp and rinds

I think that if you add watermelon pulp to the crusts, only in moderate quantities it will turn out even more interesting. Do you think that perhaps you are generally accustomed to cooking only from pulp? Which is also very tasty.

And to ensure that the jam does not turn out too cloying, please add any citrus fruit, such as lime, lemon or orange. Use the zest and get new shades.

But, if you don’t want to, you can do without them. This option is somewhat similar to the previous ones, but in this case additional water is not added to the jam and soda is not used. And the process itself is completely different.

We will need:

• Watermelon rinds - 1.5 kg
• Sugar – 1 kg
• Orange - 1 pc. (or without it)

Stages:

1. Take the crusts and process them, cut off the hardened part, the green skin. Leave the white part as well as some of the pulp. Cut into pieces and put them in a bowl or whatever you will cook in. For variety, you can cut it into cubes rather than cubes.

2. Immediately after cutting, add sugar to the watermelon and stir. Without waiting for the juice to release, start cooking immediately. Simmer over low heat, stirring constantly. You will see sweet sugar syrup and pieces in it. Once the mixture boils, cook for 5 minutes, turn off the stove and leave to cool to room temperature, covered with a cotton towel.

3. Repeat this procedure 3-4 times, cook for 5 minutes, it turns out in 3-4 batches. This will ensure that the pieces do not become overcooked and will be absolutely transparent, like a tear.

When you cook it for the last time, add orange zest and a couple of tablespoons of fresh juice to the jam. Stir and continue cooking for about 5 minutes.

4. The finished gourmet looks simply excellent. Perhaps no one will even guess what kind of “fruit” this is and what it is cooked from.

5. Pack the hot mixture into glass bottles and cover with lids, cool upside down under a blanket. Eat with milk and hot bread or

Video on how to make jam from watermelon rinds in a slow cooker

Well, in conclusion, as I said at the beginning of this note, this dish can be prepared easily using a multi-device. After all, you can take it with you directly to the dacha and from your homemade watermelons, after you eat them, you can brew such a sweet amber miracle.

Well, watch all the detailed description in this video and learn. There is nothing difficult, the main thing is to cut the components correctly and choose the desired mode. By the way, bees flock to such a fragrant smell, be prepared for this, treat them too).

With this I finish writing this post. I hope you liked all the recipes and you will go to the market today, buy a watermelon, and cook such a treat from the waste (rinds) that you always throw in a bucket. After all, it turns out that you can cook from what is at hand, and we don’t even suspect it.

Good luck to everyone and see you soon! Goodbye!

Recipes for candied watermelon rinds are simple and easy, which allows every housewife to prepare an amazing-tasting sweet without much difficulty. On a winter evening, candied watermelon will be a great addition to tea.

The benefits and harms of watermelons and their rinds

This colorful fruit can be eaten either fresh or processed. Its positive properties are also derived from canned watermelons in winter. But large berries are not only canned, they are perfectly processed into sweet candied fruits along with their peel, which is no less useful than the pulp. By consuming such a product, you can get the benefits and harms of candied watermelon rinds (). Not all organisms react positively to watermelon, although watermelon pulp contains many vitamins and beneficial microelements. Among such substances are vitamin B, PP, ascorbic and folic acids, carbohydrates, fiber and potassium.

The harm that can also cause dishes made from it is digestive problems if it is grown on a large number of chemicals. Not every person is able to digest such substances favorably. Individual contraindications for the use of watermelons and candied watermelon rinds according to various recipes may be: diabetes, diarrhea, problematic pancreas, pyelonephritis, colitis, nephrolithiasis and diseases associated with the urinary system.

To collect a decent amount of rinds, immediately after eating a slice of watermelon, the remaining rind should be placed in a container and stored in the refrigerator until the entire watermelon is gone. Only then should you start preparing candied fruits.

Recipe for candied watermelon rinds No. 1

This recipe does not involve soaking the raw materials in soda or rubbing it with it. The preparation time will also take very little, about 30 minutes. Only saturating the peel with sugar takes a decent number of hours, but here you no longer make any effort. Therefore, the simplest recipe for candied watermelon rinds is in front of you.

For candied fruits you will need:

• watermelon peel (rind) – about 750 grams;
• sugar – 2.5 cups (150 grams);
• water – 1 liter.

Cooking steps:

1. Using a knife, loosen the crusts from the dense green skin. Be sure to weigh the resulting raw materials.
   
2. Cut the crust into cubes.
   
3. Take any pan, pour in water and add sugar.
   
4. Boil water until the sugar dissolves and the syrup becomes transparent.
   
5. Place the rind slices in the syrup and simmer for 15 minutes over low heat.
   
6. Turn off the heat, cover with a lid and leave to steep for 12 hours. Then boil again for 15 minutes and wait again for 12 hours. And do the same procedure again.
   
7. Take a colander or strainer and pour the cooled ingredients into it. The crusts will remain in the colander, and the sweet mass will drain. It is advisable to keep them in a colander for about 30 minutes to completely free them from liquid.
   
8. Prepare a baking sheet on which to spread aluminum foil. Roll future candied fruits in sugar to prevent them from sticking and place them loosely on a baking sheet. Place this entire structure in a dry, non-clogging place for 2 days.
   
9. Sweet holidays to you!

This recipe requires clear proportions of ingredients. Namely: 3 parts peel, 2.5 parts sugar, diluted in 4 parts water. For example: after weighing, you got 300 grams of crusts, which means you should take 250 grams of sugar and boil it in 0.4 liters of water.

Recipe for candied watermelon rinds No. 2

For those interested in how to make candied watermelon rinds with lemon juice, there is an excellent recipe below.

For candied fruits you will need:

• watermelon - 4 kg (it should yield 1 kg of rinds);
• sugar – 1 kg;
• lemon – 1 pc.

Cooking steps:

1. Cut the watermelon and remove the rind. Remove the hard green layer from the resulting peel.
   
2. Cut into cubes or strips.
   
3. Boil water with the juice of half a lemon and scald the sliced ​​watermelon rinds with it 4 times. Place in a colander and cool with water.
   
4. Boil syrup from half a liter of water and sugar. Pour the cooled cubes into it and cook for 15 minutes. Turn off the heat and set aside for 10 hours. Then cook again for 15 minutes and wait again for 10 hours.
   
5. For the third time of cooking, pour in a couple of large spoons of lemon juice and boil.
6. Place the candied fruits in a colander to drain all the syrup.
   
7. Place on a baking sheet and place in the oven to dry for 10 minutes at 40 degrees. Remove and set aside for 3 days. You can sprinkle sugar on top or powdered sugar.
   
8. After three days, enjoy delicious candied peels.

You can store candied fruits in tin cans, inside of which you need to place aluminum foil.

Recipe for candied watermelon rinds in a slow cooker

Don’t lose sight of the best kitchen assistant – the multicooker. Candied watermelon, the recipe for which involves boiling them in a slow cooker, turns out very tasty.

For candied fruits you will need:

• watermelon rinds – 1 kg;
• sugar – 1 kg;
• water – 200 grams;
• lemon, vanillin - to taste and desire.

Cooking steps:

1. Peel the crusts from the green shell.
   
2. Cut them into shapes and blanch for 5 minutes.
   
3. Fill the multicooker bowl with slices, pour in water and sugar in the specified quantity. There are two options for preparing candied fruits. First: turn on the “baking” mode, second: “pilaf” mode. The time should be selected according to the instructions for the multicooker.
   
4. After the first boiling, you need to add 200 grams of sugar and squeeze out an orange. If there are no citrus fruits, use citric acid to taste. Again, you should enable the same mode on the control panel. Don't forget to add vanilla.
   
5. Upon completion of the boiling process, remove the candied fruits from the watermelon rinds at home and place them in a colander.
   
6. After the syrup has drained, place the shaped straws on parchment paper and let them dry for 3 days.
   
7. Bon appetit!

When cutting the crusts, it is better to give the future shape larger, otherwise during processing you may end up with a crust puree.

Candied watermelon rinds, the recipes for which are varied, and therefore you can give free rein to your imagination. For example, add lime instead of lemon juice. Add more ingredients and spices: vanilla, powdered sugar, food coloring, natural coloring and other components. Rainbow candied fruits to you!

Detailed video recipe for making candied watermelon rinds