Simple recipes for jam from watermelon rinds. Watermelon rind jam - the simplest watermelon jam recipes

Do you like watermelons? In the summer there is plenty of this goodness in stores and markets, but how you want to save a piece of summer and enjoy its warmth in winter! Many people do just that - they preserve jam from watermelon rinds. If you often eat watermelons, do not throw away the rinds. They make incredibly tasty, aromatic and viscous jam. “Popular about health” will tell you a recipe for such a delicacy, and more than one, and among them there is also a guide for those who prefer to cook in a slow cooker.

How to make jam in a slow cooker from watermelon rinds ?

To prepare the delicacy you only need large watermelon, which you will have to eat and sugar (the amount depends on the weight of the watermelon rinds). Take the same amount of granulated sugar as the crusts will weigh.

So, let's begin. If you have already eaten a watermelon, now you need to cut off the green skin from the remaining rinds. It won’t go into jam – it’s too hard and bitter. We leave only the light part. Cut the pulp into cubes (side size 2 centimeters).

Place the slices in a convenient container and sprinkle with sugar. Let the pulp release the juice from the crusts. This will take about 4 hours. After a lot of liquid has formed in the bowl, put the crusts into the multicooker, do not close the lid yet, and wait for it to boil. Activate the desired mode. In this case – “Cooking” or “Soup” (depending on the model of the unit).

While the syrup is boiling, stir it so that the sugar does not stick to the bottom. Also, skim off the foam that appears on the surface of the jam every now and then. As soon as the mixture boils, close the lid. Leave the steam release valve slightly open so that excess moisture evaporates during the cooking process. Otherwise, the jam will be too liquid. Cooking time – 40 minutes.

While the watermelon rind jam is cooking, sterilize the jars and lids. Distribute the finished treat into containers and screw. Leave the pieces to cool by turning them over and wrapping them in a blanket.

Recipe for jam from watermelon rinds in a slow cooker with lemon

This jam differs from the previous one with its pleasant sourness and fresh citrus aroma. Want to cook it? You will need 800 grams of watermelon rinds, one lemon and 800 grams of sugar.

Remove the green skin from the watermelon rinds, leaving only the light part. Cut them into small cubes. Wash the lemon, remove the seeds. Cut the citrus into slices along with the peel. Pass the peels and lemon through a meat grinder. Place the resulting mass in a slow cooker and add half the sugar, stir.

Turn on the “Cooking” mode, but do not close the unit yet. During the heating process, the sugar will begin to dissolve, then add the rest of it. The jam must be mixed several times, and then the foam must be removed. Only after this can you close the lid, but leave the steam release valve open. Cook the delicacy for 40 minutes, turn it off, immediately pour it into jars and seal with lids.

Another way to make jam at home from watermelon rinds - a recipe with oranges

Take 1 kilogram of watermelon rinds, 3 oranges and 1.4 kilograms of sugar.

Cut off the green part of the rinds and chop the pulp into cubes. Oranges should be peeled, pitted and grated or chopped in a blender. Place the raw materials for jam in an enamel bowl, sprinkle with sugar. This time there is no need to wait for the watermelon rinds to release juice, because the oranges have given enough liquid. You can start cooking right away.

Turn on the burner and stir it periodically while heating the mass so that the sugar does not burn. Skim the sweet foam from the surface. After boiling, you should boil the mass until thickened for about 45 minutes, or you can do it differently - cook in three stages. That is, boil the jam for 5 minutes, remove from heat, let stand until next day. Bring to a boil again and turn off after five minutes of cooking. The next day, repeat everything again, only this time hot jam from watermelon rinds is poured into jars (pre-sterilized) and rolled up.

You can make this jam in a slow cooker, following the same principle as described above. The main thing is to open the valve so that the liquid evaporates faster.

Tips for housewives

On the Internet you can find recipes with watermelon rinds, in which housewives recommend soaking them in water before cooking. soda solution 3-4 hours. Why do they do this? In order for the watermelon raw material to remain dense and elastic. If you like soft fruits in the finished delicacy, then there is no need to soak the peels. Otherwise, they will need to be washed three times under running water so that the taste of soda is not felt.

The jam will be very tasty and aromatic if you add a spoonful of vanilla to it at the end of cooking. Give beautiful shape pieces watermelon rinds easy if you use a curved knife. Then no one will guess for sure what your jam is made from.

Now you can cook unusually tasty and delicious food in a slow cooker at home. fragrant jam. Just imagine how surprised your guests will be if you serve such a delicacy with tea! Now, if you buy a large watermelon for your family, think before throwing away excellent raw materials for future harvesting for the winter.

Today I will tell you how to make jam from watermelon rinds different ways. I’ll give you a few homemade recipes and one “trick” (you’ll find it in one of the recipes). I’ll advise you on what is very tasty to serve with and eat this sweet dessert.

There are so many recipes for making jam that sometimes you don’t know which one to choose. Cooking wonderful delicacy Today people eat not only berries and fruits, but also a variety of vegetables.

But we will go further. Did you know that you can make a delicious, unusually aromatic sweet - “gasoline for Carlson” from real watermelon rinds. Yes, yes, one of those who are used to just throwing them out into the street?

Amber watermelon jam - a classic recipe with transparent pieces

This is the color, right? However, eating such a product is a pleasure!

Take for preparation:

Watermelon rinds (you can use thick or thin) – kilogram.
Water – 500 ml.
Granulated sugar – 1 kg.
Lemon for 180-200 gr.
One liter or two half-liter jars.

Cooking method step by step

We peel off the green peel and the remaining red pulp from the crusts; only the white part is needed for cooking.

We wash the products and cut them arbitrarily into any pieces you like (size and shape in this case do not matter, but for one batch of jam it is best to cut slices of the same size). In reality, cut into pieces that are not too large, about 1-1.5 centimeters.

Let's fall asleep watermelon slices sugar, leave for 20 minutes.

Add water to the pan, it should cover the watermelons, shake the container a little so that the sugar is evenly distributed, and send the products to cook over medium heat.

Grate the lemon, wash it first, and zest it. Rub the skin until the white fibres, otherwise they will become bitter and ruin the taste of the sweet delicacy.

Add the zest to the pan after the ingredients boil, stir, wait five minutes. Remove from heat and cool in room temperature, it is best to leave the sweetness, covering it with a napkin, until the morning.

In the morning, put the watermelon rind jam back on the stove, let it boil again, boil for three minutes, remove and cool. This procedure should be repeated 3-4 times. As a result, the product should become transparent and amber in color. During each cooking process, do not forget to stir the dessert, otherwise the sugar will stick to the bottom and begin to burn.

We sterilize the jars, pour them after the third or fourth cooking directly from the heat into containers, close them with tight lids or roll them up. We turn the containers over onto their necks, cover them with a blanket, wait a day and everything is ready! We keep the rolls in a secret place from the kids and from Carlson))). Although, let him fly))).

Serving such jam is very interesting. Guests will probably guess and ask what this interesting, unusual taste. You can even have a competition to see who can be the first to figure out what the jam is made of.

Serve this surprise with tea and freshly baked pancakes, cheesecakes, and pancakes. It would also be great to use as a filling in pies and buns.

Jam on watermelon rinds with lemon and orange

You should prepare:

A kilogram of watermelon rinds.
Kilo and 200 gr. Sahara.
Two oranges.
One lemon.

How to cook a sweet treat from watermelon rinds

As in the first option, only the white part of the peels will be used, so it needs to be separated from the pulp and thick peel and cut into pieces.

On fine grater rub lemon zest and the zest of two oranges. We don’t touch the white pulp in citrus fruits, just scrape the peel.

Cover the watermelon with granulated sugar and wait until it releases juice. This will take about three hours. At the same time, keep the product not in a warm place, but in a cool place, otherwise it may ferment and that will be a completely different story))).

Place the prepared watermelon rinds on the fire and heat, stirring until all the sugar in the pan has dissolved.

Peel the oranges and lemon from the white skin, separate them into slices, cut each slice into two or three parts, depending on the size of the fruit. We use half a lemon so that the jam does not turn out too sour.

Add the citrus fruits to the watermelon, let the ingredients boil, remembering to stir, and cook for 5-7 minutes.

Remove the food from the stove and leave for at least 15 hours, covering it with any cloth or newspaper.

In the morning, put the containers back on the gas and bring to a boil. We cook twice as much, that is, 10-14 minutes.

Pour the hot dessert into pre-sterilized containers, seal or roll up the lids. By the way, they must also be sterile. Cover with a blanket and leave in this state for a day. Next, store “Carlson’s gasoline” in any convenient place, of course, best in a cool place.

This jam is delicious to eat with white bread or any bakery products or just like that with tea, coffee, or other drinks. This delicacy is not just sweet, but refreshing with a pleasant sourness and aromatic mink of citrus.

On a note! If desired, in this recipe You can introduce a couple of sprigs of mint, adding them during the second cooking approach.

You will need a set of products:

Watermelon rinds in quantities of about a kilogram or a little more.
The same amount of sugar (if you took about three hundred, then you take about three hundred kilos of granulated sugar, etc.).
Water for 1 kg. main product 500 ml. water.
Lemon juice - a tablespoon per kilogram of watermelon.
Cinnamon stick.
A teaspoon of soda.

Algorithm of actions:

1. Weigh the peeled and pulped rinds and take required quantity, cut into pieces. The slices look very beautiful in jam if you cut them out with a curly knife. It will do regular option, if there is no such knife in the house, and you’re just lazy.

2. Pour a liter of water into the pan, add soda, stir, put watermelon rinds in a container, and let sit for a couple of hours. Such actions are necessary so that the pieces acquire the desired shape and consistency for jam.

3. After two hours, rinse the food and place in a colander.

4. While the crusts are drying, make the syrup. To do this, pour 500 ml into the pan. water, add sugar, dissolve it, heating the water over medium heat. As soon as the sugar has dissolved, pour lemon juice into the saucepan and continue cooking for another 7-8 minutes.

5. Remove the pan with syrup from the stove, put the pieces there and stir with a wooden spatula. Cover the container with gauze and set aside overnight or at least 12 hours in a cool place.

6. The next day, remove the gauze from the pan, put it on the fire again, bring to a boil, cook for eight minutes. We turn off the stove and clean it according to the same principle as the first day, let it cool overnight.

Attention! During the cooking process, skim off the foam on top and constantly stir the ingredients.

7. We repeat the entire boiling procedure again, only now we cook the sweet miracle for 20 minutes. Chip! Ten minutes before the end of cooking, throw the prepared cinnamon stick into the pan, stir, and continue cooking. It has been noticed that by adding cinnamon at this very moment, the taste of the jam acquires a taste that makes you want to eat it.

8. Sterilize jars and lids in a convenient way. You can read how to sterilize jars; I talked about this in previous articles.

9. Pour the jam from watermelon rinds directly from the stove into the prepared container, roll it up, cover it with a warm blanket, and leave it to cool for a day. For storage, place the product in the refrigerator or pantry. The shelf life of sweets is from 1 to 2 years, depending on the storage temperature. The higher it is, the shorter the shelf life of the sweet treat.

Homemade recipe for jam from watermelon rinds in a slow cooker (video)

There are fans of this kitchen appliance, and I especially found a video recipe for them. And you can make jam in a slow cooker!

Features of making jam from watermelon rinds

To make jam, use the white center, which is located between the red watermelon pulp and the rind itself.

You can add orange or lemon to the dish to taste. Juices of these fruits, apple or pear slices, peach, cinnamon, cloves, vanilla and other spices.

It is possible to replace the water for making syrup with watermelon juice.

To cut the ingredients so that the delicacy looks exquisite and appetizing, use curly knives for cutting fruit.

Vary the sugar in recipes depending on your own wishes. As a rule, a kilogram of sweetener is taken per kilo of crusts, but you can reduce or, on the contrary, increase this dose.

So, don’t rush to throw away the watermelon rinds. Collect and be sure to cook delicious and beautiful “Carlson fuel”. Perhaps he will fly to you based on the smell))). Just don’t be too naughty!))).

Good luck and all the best!

In summer and early autumn, watermelons are very popular. This juicy berry is loved by everyone, from young to old. At this time you just need to make jam from watermelon pulp, I’ll tell you the recipe and show you a photo. We will cook watermelon jam for the winter in a slow cooker. Juicy watermelon It cooks beautifully in it. For piquancy, you can add lemon or orange zest to it, sprinkle with sugar so that it releases a lot of juice. In winter, this jam can be served with pancakes, pancakes, or added to sweet casseroles or creams.
To prepare watermelon jam with lemon in a slow cooker, we will need 1.5 hours, the yield of the product is 1 liter.
Ingredients:
- ripe watermelon– 1.3 kilograms,
- lemon – 1 piece,
- sugar – 600 grams,
- lemon – 0.5 teaspoon.

The main thing is to buy a juicy, sweet and ripe watermelon. It is desirable that there are few seeds in it. You can even use overripe watermelons, as long as they are very aromatic and contain a lot of juice.

Cut two or three thick circles, this is about a kilogram. It is impossible to cook a lot of jam in a slow cooker; it will run out of the bowl. If you have a lot of watermelons, then you need large saucepan and a stove, and still time to cook and mix it all.

Trim the peel and remove all the seeds from the watermelon pulp. You can cut the pieces into smaller ones so that they boil quickly. Pour the watermelon pulp into the multicooker bowl.

Add sugar, close the multicooker with a lid and leave for 30 minutes so that the watermelon releases its juice and the sugar melts.

After a while this happened.

Pour boiling water over the lemon and remove the zest from it using a grater. It is better to use a fine grater. You can also use a special vegetable peeler to trim the zest, just make sure there is no white pulp.

Turn on the Extinguishing mode and set the timer for 30 minutes.
We hear the multicooker signal and open it.

Pour the watermelon mixture into a saucepan and use a blender to puree everything so that the multicooker bowl is not damaged. You can grind the watermelon pulp through a sieve if you don’t have a blender. Then pour it back into the slow cooker. Add citric acid, you can add cinnamon or saffron. Boil the jam for another 5 minutes on the Stew mode.

Place steamed floors on the table liter jars and use a special ladle to pour the jam from watermelon pulp. You can also pour it into 300 milliliter jars, as per your convenience.

Screw on the euro lids and cover the jars with a towel. After a while they will cool down and you can put them in the basement.

Watermelon jam in multicookers is ready!

As for the crusts, don’t throw them away, it’s better to cook them

Watermelon is a delicious and incredibly juicy berry, which is also healthy. Many people mistakenly think that only sweet pulp, but that's not true! We will tell you how to make delicious summer jam from watermelon rinds.

Watermelon rind jam in a slow cooker

Ingredients:

watermelon rinds – 500 g;
filtered water – 600 ml;
sugar – 500 g.

Preparation

Cut the green rind from the watermelon, chop it into small cubes and place it in a multicooker bowl. Fill everything with boiling water and add a little granulated sugar. Select the “Extinguishing” mode on the device and time it for about 1.5 hours. After 40 minutes, add the remaining sugar, mix and wait for the program to complete. Then set the “Steam” mode and simmer the delicacy for another 15 minutes. After that, transfer the watermelon jam into jars and roll up the lids.

Recipe for watermelon rind jam in a slow cooker

Ingredients:

watermelon rinds – 1 kg;
sugar – 700 g.

Preparation

Cut the skin off the watermelon rinds, cut them into crowbars, cover them with sugar and leave for 8 hours. During this time, they will give juice, and the crystals will completely dissolve. After this, pour everything into the multicooker bowl, select the “Cooking” program and cook the jam for about 2 hours. After the beep, place the hot treat in a sealed container and after cooling, put it in the refrigerator.

Watermelon rind jam with orange

Ingredients:

watermelon rinds – 1 kg;
water – 500 ml;
orange – 1 pc.;
lemon – 1 pc.

For the syrup:

water – 500 ml;
sugar – 1 kg.

Preparation

Cut the peeled watermelon rinds into strips or small cubes. Place them in a multicooker bowl and fill with water. Select the “Cooking” mode and cook for 7 minutes, and then throw the crusts into a colander and rinse cold water. Separately, cook the sweet in a saucepan: pour sugar into the water and, stirring, cook for 5 minutes until the crystals are completely dissolved. After this, put the crusts in the multicooker container, fill it with hot syrup, set the “Stew” program and cook for 15 minutes. Then add the chopped lemon and orange zest, mix everything, boil again, select the “Steam” mode and simmer the jam until the syrup thickens. Now let's lay it out watermelon treat into clean jars, roll up the lids, cool completely and put them in the pantry.

The homeland of the largest berry is the southern regions of Africa, but today it is grown in dozens of countries around the world. Breeders bred great amount varieties of tasty melons under certain climatic conditions. For jam, you should choose berries cultivated in the region where you live - they are sweeter and juicier. The white rinds of watermelon have gained great popularity for making sweet desserts. They contain less sugar and water, but much more amino acids, fiber and other active ingredients.

Useful properties and calorie content of berries

Possessing choleretic and diuretic properties, the product gently cleanses the kidneys and liver. Rich mineral and vitamin composition strengthens the body, regulates metabolic processes, removes toxins and waste. Watermelon takes off high temperature, moisturizes the mucous membrane and quenches thirst during stomatitis, has a general anti-inflammatory effect.

B vitamins. Normalize functioning nervous system, improve the condition of the epidermis and hair. They provoke the growth of new cells, have a positive effect on muscle function and energy metabolism.
Vitamins C, D, PP. Strengthen immune system, speed up metabolism, reduce blood cholesterol, prevent heart disease and vascular thrombosis.
Folic acid. Participates in the process of hematopoiesis, which is especially important during pregnancy. Improves concentration and memory.
Cellulose. Sets up work digestive system, removes toxic substances from the intestines and restores microflora.
Potassium. Regulates the level of acidity in the body. Being a natural diuretic, it also helps remove stones and sand from the kidneys.
Lycopene. The component is a strong antioxidant and actively helps fight the formation and growth of tumors.

Watermelon jam also has beneficial properties. After proper preparation and preservation, the product retains the main amount of minerals and vitamins. Regular and moderate consumption The treats also have a cleansing effect on the body and help treat coughs and colds.

Berries are classified as dietary products, the main part of the composition is water - about 90%. In the table below you can see energy value product in different options preparations.

Table - Calorie content of watermelon per 100 g of product

The microelements that make up the white shell of watermelon burn fat, fight edema, dysbacteriosis, gallstone disease, and normalize water metabolism.

Basic rules for creating dessert

To make delicious jam from the pulp and rinds of watermelon, you must follow four rules when using any recipe.

Fruit selection. It is recommended to give preference to fully ripened berries late varieties. They contain high level glucose and sucrose, due to which the jam will have a thicker consistency.
Dishes. Choose a cooking pot one third larger than the volume of fresh berry mass - during boiling the jam forms a lot of foam.
Slicing. Before cooking watermelon jam from the rinds, the white rind can be cut with a curly knife - this way the slices will look much more appetizing. Green part It is advisable to cut off the peels to speed up the cooking process and obtain a light amber color of the dessert.
Preparation. During the cooking process, the berry mass should be constantly stirred so that it does not burn. To do this, use a wooden spoon or spatula. The resulting foam must be removed, otherwise the jam may ferment in the jar during storage.

Recipes for watermelon rind jam…

Cooked in sugar syrup The watermelon rinds become soft, resembling marmalade. To obtain the crispy properties of the crusts and completely preserve the original shape of the slices, they should be kept in a soda solution for a couple of hours, and then thoroughly rinsed several times. The solution is prepared in the following proportion: two small spoons of soda per five glasses of water.

With citrus

Peculiarities. Using step by step recipe watermelon jam with lemon or orange, you will create a super vitamin dessert. The jam acquires a honey taste and fresh aroma citrus.

You will need:

slices of watermelon rinds - 1 kg;
granulated sugar- 1 kg;
two medium lemons or three large oranges;
three glasses of water.

Cooking steps

Cut off the green peel from the white part.
Cut the peels into small oblong pieces.
Pierce each slice with a toothpick or fork.
Remove from citrus fruits upper layer zest using a grater.
Cut the inner part into slices, removing the white film - it gives bitterness.
Prepare syrup by boiling sugar with water and zest.
Place the peel and orange cubes into the syrup and simmer for five to seven minutes.
Cool the mixture completely and repeat the procedure two more times.
After the third boil, pour the jam into sterilized jars and roll up.

With apples

Peculiarities. Appetizing and original jam will become relevant not only for tea. The thick consistency of the delicacy will serve as a good filling for homemade baked goods. Spicy aroma and the taste will be complemented by vanillin, lemon acid or cinnamon, which can be added to taste at the end of cooking.

You will need:

pieces of crusts - 1 kg;
apple pieces - 500 g;
granulated sugar - 1.2-1.5 kg;
water - 500 ml;
spices - to taste.

Cooking steps

Cut the white peel into equal bars.
Place the slices in boiling water for five minutes, then cool.
Prepare the syrup by boiling granulated sugar with water.
Place the cooled pieces in syrup and boil until transparent.
Remove the jam from the heat and let it sit for six to eight hours.
Cut the apples into the same pieces as the watermelon.
Combine with the total mass and boil for thirty minutes.
Remove from heat and let cool for three to four hours - repeat the procedure three times.
During the third boiling, add spices.

Crust jam goes well with other fruits and berries. According to reviews from gourmets with a sweet tooth, you can use pears, melon, quince, sea buckthorn, and even dried fruits to prepare dessert.

Cossack style

Peculiarities. To prepare the delicacy according to an old Cossack recipe, both the peels and pulp of the berry are used. Unlike the previous two options, adding water is excluded - the pulp contains enough liquid.

You will need:

watermelon pulp - 1 kg
peels - 250 g
sugar - 1 kg
walnuts - 250 g

Cooking steps

Finely chop the watermelon rind.
Add 500 g of sugar and leave for one and a half to two hours.
Finely chop the peeled nuts.
Remove the seeds from the pulp, mash, add sugar.
Bring the mixture to a boil and let cool completely.
When cooled down berry syrup add peels and nuts.
Cook over low heat until the crusts are completely softened.
Preserve the finished hot jam immediately.

In Ossetian

Peculiarities. Ossetian jam is not a sweet delicacy, but spicy sauce. The spicy, islandy taste will complement any meat dish or Ossetian pie.

You will need:

red berry pulp - 500 g;
white watermelon rinds - 500 g;
sugar - 150 g;
water - 150-170 ml;
salt - 5 g;
dried coriander - 5 g;
ground black pepper - 5 g;
dried cilantro - 5 g;
ground cloves - 5 g;
cinnamon - 5 g.

Cooking steps

Mash the pulp thoroughly with a fork.
Grind the peeled peels through a meat grinder.
Combine the pulp, peels, sugar, water and cook until completely thickened.
Add spices to the berry mass and simmer for about five minutes.
Place the hot sauce into jars and roll up.

Without additives

Peculiarities. For jam you only need sugar and white watermelon rinds in a 1:1 ratio. Proper preparation will provide a thick consistency. For additional flavor, you can add vanilla at the end of cooking.

Cooking steps

Cover the peeled and chopped peels with sugar.
Let sit for three to five hours to release the juice.
Place over low heat, stirring until the sugar is completely dissolved.
After the syrup boils, set the heat to medium and cook for five to seven minutes.
Remove from the stove and leave for a day.
The next day, bring to a boil again and remove after five to seven minutes.
On the third day, repeat the procedure and preserve.
It is important to constantly remove the resulting foam during the boiling process. If on the third day the syrup seems liquid, you can cool it again and boil it. There is no longer any need to endure it for days.

Jam made from watermelon rinds at home will preserve delicate aroma and the taste of the berry, as well as a pleasant pink tint if you leave a little red pulp on the white parts of the crusts.

Homemade candied fruits

Peculiarities. Preparing delicious natural sweets from berry peels will take several days. Homemade candied fruits will be a worthy alternative to factory-made delicacies; they can also serve as a decoration for homemade baked goods and desserts at any time of the year.

You will need:

peeled peels - 1 kg;
granulated sugar - 1 kg;
water - 500 ml;
lime or lemon - two.

Cooking steps

Cut the white peels into strips.
Blanch in boiling water for ten minutes.
Combine sugar, citrus zest, water and bring to a boil - the syrup is ready.
Add the peels to the syrup and boil for 15 minutes.
Remove from heat and let cool for at least eight hours.
Repeat the cooking and cooling procedure three times - the crusts should become transparent and the syrup should boil down two to three times.
During the third cooking, add lime or lemon juice.
After the third cooling, transfer the crusts to a colander - the syrup should drain completely.
Place the slices on parchment paper, separated from each other.
Leave to dry completely in a ventilated area.
A day later homemade sweets ready.

You can add an appetizing color to transparent candied fruits using natural juice favorite berries. Citrus fruits can be replaced with others aromatic ingredients: mint, cinnamon, turmeric or vanillin.

In a slow cooker

Peculiarities. You will save time if you prepare dessert in a slow cooker. Ingredients are similar to the “No Additives” recipe - berry peels and sugar in equal proportions. Spicy spices can be added at the end to taste.

Cooking steps

Combine the chopped white peels with sugar.
Leave for one hour until juice appears.
Place the mixture into the multicooker bowl.
Start the “Extinguishing” mode for 60 minutes.
Stir the jam in the bowl every 15 minutes.
During the last stirring, add spices.
After the beep, place into prepared jars and roll up.

If at the end of cooking the syrup turns out to be liquid, you should set the “Steam” program for 15 minutes - the jam will become thicker.

...and from pulp

Some recipes made with pulp take longer to prepare than those made with rinds. Cooking occurs in several repeating stages: the boiling process is reduced to a few minutes, after which the berry mass must cool completely.

Classic version

Peculiarities. The majority of watermelon pulp consists of water. To prevent the syrup from becoming too liquid during cooking, you should add a natural thickener at the end of cooking - any pectin-containing additive will do. In the recipe, you can replace the lemon with another citrus and make watermelon jam with orange, for example.

You will need:

berry pulp - 1 kg;
granulated sugar - 1 kg;
medium lemon (or two large oranges);
pectin - 40 g;
vanillin - 5 g.

Cooking steps

Cut the pulp into cubes.
Add sugar and leave for two hours to release the juice.
Bring to a boil, after half an hour remove from the stove.
Leave for two hours and boil again for 30 minutes.
Leave again for two hours.
Grind the mixture through a sieve.
Add vanilla, pectin, lemon or orange juice.
Boil for half an hour and roll into jars.

Fast

Peculiarities. This watermelon jam recipe takes less than an hour to prepare. The treat does not need to be infused to improve taste qualities. It can be preserved in jars for the winter, or consumed immediately after preparation.

You will need:

berry pulp - 1 kg;
granulated sugar - 0.5 kg;
apple juice - 150-200 ml;
gelatin - 50 g.

Cooking steps

Remove the seeds from the pulp and cut into equal cubes.
Dissolve the gelatin in warm water and let it swell.
Add juice and sugar to the pulp and bring to a boil.
Remove from heat and let cool for half an hour.
Add gelatin to the total mass.
Cook for 15-20 minutes over low heat.
Pour into jars while hot.

"Nardek" (watermelon honey)

Peculiarities. Watermelon honey is prepared exclusively from pulp alone without adding sugar and is the most useful recipe watermelon preparations. Its use helps in the fight against colds and even sore throat.

Cooking steps

Rub the watermelon pulp through a sieve into a homogeneous mass.
Carefully squeeze the juice out of the resulting puree through cheesecloth.
The resulting juice is high fire boil.
During the boiling process, constantly skim off the foam.
After boiling, strain the juice again through cheesecloth.
Boil over low heat until dark amber in color.
Stir constantly to prevent the syrup from burning.
After evaporating the liquid, the volume should be reduced by three times, and the liquid itself will turn into a thick substance.
Place into jars and roll up.
Store in a cool place.

To check the readiness of honey, you need to drop the viscous syrup onto a plate. The drop does not spread - the “nardek” is ready.

With mint and ginger

Peculiarities. The dessert has an unusual spicy taste. Avid gourmets can add half a small spoon of black pepper during the cooking process, although this component is not included in the recipe.

You will need:

chopped berry pulp - one liter jar;
sugar - 300 g;
lemon juice - two large spoons;
lemon zest - two large spoons;
dry white wine - 80 ml;
fresh chopped mint - half a glass;
ground ginger - one large spoon.

Cooking steps

Grind sugar, zest and mint in a blender.
Separately, beat the watermelon in a blender (with pepper, if desired).
Combine the ingredients and cook - the mass should reduce by half.
Add wine, lemon juice, ginger.
After boiling, simmer for ten minutes.
Roll into sterilized jars and seal with lids.

“Royal” with melon

Peculiarities. Watermelon jam with the addition of melon has special taste and aroma. When chilled, it has the consistency of jelly. Before serving, the dessert can be decorated with any berries or pomegranate seeds.

You will need:

watermelon pulp - 1 kg;
melon pulp - 1 kg;
granulated sugar - 0.5 kg;
water - 50 ml.

Cooking steps

Mash the watermelon pulp.
Add 250 g of sugar and bring to a boil over high heat.
Strain the mixture through a sieve.
Cut the melon into small slices, add the remaining sugar and let it brew for a couple of hours.
Add water to the melon and cook until the pieces become transparent.
Combine with watermelon syrup and simmer for five minutes.
Roll hot jam into jars.

Because of high content sugar, watermelon jam, like fresh berry, contraindicated for diabetics. Nursing mothers can consume sweet dessert from the second month breastfeeding. To prepare healthy jam from watermelon for the winter, you should use only seasonal berries. Excessive levels of nitrates and pesticides in the product have a detrimental effect on health.