Watermelon is a favorite delicacy for many. Most berry lovers look forward to the season to enjoy the taste. The fresh and juicy pulp of watermelon cannot be compared with anything else. You can enjoy the berries all year round - just make some jam. There are many ways to make watermelon jam. It can be made from pulp or from crusts.

Put the mixture on the fire and boil after boiling for half an hour, let it stand for a couple of hours and boil again. You need to make 3 passes. Before cooking the watermelon for the last time, grind it through a sieve or grind it in a blender, add lemon juice and vanillin. To make the jam thicker, you can add a bag of pectin.

Recipe for watermelon jam without sugar

This delicacy is called “watermelon honey.” It will complement baked goods and milk porridges.

All you need is a large, ripe watermelon. Cut it in half, remove the pulp and divide it into small pieces with a knife. Place them in a suitable container and place over low heat. While stirring, wait until the mass reduces by half or three times. Remove from the stove and let the watermelon slurry cool.

Grind the watermelon pulp through a sieve so that only the seeds remain. Place the liquid substance in a container, put it on the fire and, stirring, boil several times. You should get a thick mass of dark amber color.

Distribute the hot jam into the jars and close the lids. Store in a cool place.

Watermelon jam with lemon

• lemon;
• watermelon pulp – 400 gr.;
• 1.25 glasses of water;
• sugar – 400 gr.

Remove and cut the watermelon into cubes, removing the seeds. Place in a suitable container, add 0.25 tbsp. water and simmer until softened for half an hour.

Scrape the zest from the lemon and squeeze out the juice. From lemon juice, 250 gr. sugar and remaining water, prepare syrup.

Pour the remaining sugar into the watermelon; when it dissolves, add the zest and syrup. Cook the mixture, remembering to stir regularly, until it thickens - about 40 minutes.

Pack the finished jam into jars.

Watermelon jam with mint

If you like unusual spicy flavors, you can try making watermelon jam for the winter using the following recipe.

• 4 cups chopped watermelon pulp;
• 2 tbsp each lemon juice and zest;
• 1/3 glass of wine;
• 1/2 cup chopped fresh mint;
• 1 tbsp. spoon of ginger;
• 0.5 tsp black pepper;
• 1.5 cups sugar.

Place mint, lemon zest, sugar in the bowl of a blender and beat everything. Using a blender, combine the pepper and watermelon pulp. Place the crushed ingredients in a container and cook the mass until it is reduced by half: to speed up the process, after chopping, drain the juice from the watermelon mass. Add wine, ginger and lemon juice. Once boiling, simmer the mixture for 6-8 minutes until it becomes darker and thicker. Place the finished jam into jars and seal with lids.

Watermelon Rind Recipes

Many people throw away watermelon rinds, not seeing their value. But you can make a wonderful delicacy from this useless product.

Watermelon rind jam

• lemon, you can also have orange;
• 1.2 kg. granulated sugar;
• 1 kg watermelon rinds;
• vanillin;
• 3 tbsp. water.

Remove the white rind from the watermelon. You need to get rid of the dense peel and pink pulp. Using a curly or regular knife, cut the peel into small, elongated pieces. Prick each piece with a fork and place them in a 1 liter soda solution for at least 4 hours. water 1 tsp. soda This is necessary so that the slices do not lose their shape after cooking. Rinse the peel, cover with water, leave for 30 minutes, rinse again, cover and leave to soak for half an hour.

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

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:

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

With added spices and liqueur

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

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

Cooking sequence:

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

Simple recipe with lemon juice

For a refreshing watermelon jam with lemon juice you need:

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

Cooking steps:

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

Watermelon rind marmalade

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

1. Cut the rinds, cleared of juicy pulp and hard green shell, into small pieces. You can do this beautifully using a figured knife.
2. Soak the raw materials for 5-6 hours in a solution of a liter of water and baking soda. After soaking, rinse thoroughly, placing the colander with the crusts under running water.
3. 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.
4. Repeat boiling and soaking in syrup again. Cook for the third time, adding the remaining sugar, juice and lemon zest. Let it simmer for 5-10 minutes, then remove it from the sieve, and when the syrup has completely drained and the marmalade has dried a little, roll it in sugar.

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

With pectin for the winter

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

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

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

Cooking method:

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

Watermelon jam with orange

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

For watermelon-orange jam you will need:

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

Cook the jam in the following sequence:

1. 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.
2. Cover the berries and fruits with sugar and leave for a while (half an hour is enough). After this, boil the mixture, let it simmer for a quarter of an hour and cool.
3. Repeat the boiling procedure a total of three times and roll the jam into prepared sterile jars for long-term storage.

In a slow cooker

In just a few hours 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:

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

Watermelon rind jam

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

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

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

Cooking technology:

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

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

- an original delicacy that differs from classic berry preparations in its tenderness and rich aroma. Watermelon jam is quite easy to prepare, it stores well and is great both for winter tea parties and as a filling for sweet pastries.

Everyone knows about the benefits of sweet and juicy berries, but not many people know that they can be used to make tasty and equally healthy jam for the winter. Traditionally, several well-known and proven methods are used to make watermelon jam, but in cooking there is always room for experimentation, and every housewife can try to diversify the taste of the delicacy by using additional ingredients. The use of certain tricks will help preserve vitamins and other valuable substances that are necessary in winter.

Watermelon jam continues to be a rather rare delicacy only because not many people know how to prepare it correctly. There are several important recommendations that should be followed no matter what recipe you use.

• Selection of fruits.

The taste of the dessert largely depends on the correct one. They must be fully ripe, with preference given to late varieties. Late-ripening fruits have a slightly higher concentration of sucrose and glucose, due to which watermelon jam becomes thicker.

When preparing delicacies from pulp, you should choose the so-called “boys”: they have smaller seeds and there are not as many of them as in the “girls”.

• Dishes.

Before you cook a fragrant dessert, you should prepare all the necessary utensils. The cooking container should be one third larger than the planned initial volume of the fruit mass, since watermelon jam produces a large amount of foam during boiling. Use a wooden spatula or spoon to mix.

Watermelon jam is usually stored in glass jars. If the preparation is made for the winter, they must be sterilized with steam for 5-10 minutes. The lids are washed well and immersed in boiling water for a few minutes.

• Cooking process.

During boiling, the mass must be stirred periodically, not allowing it to burn, and remove all the foam that has formed on the surface. Watermelon jam from the pulp takes longer to prepare than from the rinds, as it must boil down well and thicken. The crusts should become soft during cooking.

Properly prepared watermelon jam should not only be tasty, but also beautiful. To do this, you should use the following tips:

From pulp

Both the rind and the pulp of watermelon are equally suitable for winter preparations. Many lovers of sweet berries prefer the second option, since properly cooked jam from the pulp resembles a very delicate jam with a fresh watermelon aroma. To enhance the taste and change the consistency, a variety of ingredients are added to the delicacy.

Recipe with citrus fruits

One of the most popular is the recipe with the addition of orange, lemon or lime.

With lemon

To prepare this jam you will need 1.5 kg of pulp from a fully ripened fruit, 800-900 grams of granulated sugar (the amount depends on the sweetness of the berry) and two lemons.

The step-by-step recipe looks like this:

• The inside of the berry is cut into slices no larger than 2 cm in size and all seeds are removed.
• The lemon is washed and also cut into small pieces directly with the zest.
• Watermelon with lemon is placed in a container and covered with sugar.
• After the fruits have released their juice, the mixture is carefully kneaded and placed on the fire, which is reduced after boiling.
• 15 minutes after the foam appears, set the pan aside.
• The cooled watermelon jam must be boiled again for at least 15 minutes and then taken to a cool place.
• After a few hours, the contents of the pan are boiled a third time and placed hot in a previously prepared container.

With orange

You can prepare watermelon and orange jam as described above. To enhance the aroma and give it a pleasant sourness, zest and finely chopped slices from three large fruits are added to the same volume of pulp and sugar. Watermelon and orange are boiled to the required thickness and rolled into jars.

Watermelon jam with citrus fruits is one of the best vitamin-rich desserts.

Recipe with pectin

We can recommend a recipe with the addition of a thickener to all lovers of thick jam. As an additive, it is better to use ready-made mixtures with pectin. Before you cook dessert for the winter, you should pay attention to the composition of the thickener: if it does not contain citric acid, you need to add it during the cooking process or replace it with juice from half a lemon. This will ensure long-term storage of the winter preparation and give it a richer taste.

To obtain thick watermelon jam, ripe but still quite dense pulp is best suited. It must be cut into slices with a side of 3-4 cm. For every 500 grams of pulp you will need the same amount of granulated sugar, 20 grams of thickener with pectin and a little vanilla.

Place the slices in a container along with sugar and leave for 1.5-2 hours. After this, the contents of the dishes are carefully kneaded and boiled over low heat. The first time, watermelon jam is boiled for 15 minutes. After cooling, add vanillin to the resulting mass, bring to a boil again and cook for 7-10 minutes. Before the third boiling, pectin is poured into the container. After 5 minutes, boiling watermelon jam is quickly poured into jars.

Recipe with spices

The result of a successful culinary experiment is a recipe using watermelon pulp and several aromatic spices: cinnamon, cloves and ginger. The basis of this watermelon jam will be the pulp cut into slices and mixed with sugar in a 1:1 ratio. As additional components, use citric acid and vanilla (a pinch each), a teaspoon of cinnamon, 2-3 clove flowers, and a piece of ginger root the size of a small plum.

The sequence of actions is as follows:

• The pulp that has released the juice is boiled for 15 minutes over low heat.
• Place the soaked pieces from the syrup into a separate container.
• Add acid and vanillin to the bowl and boil for about half an hour. The amount of liquid should be reduced by half.
• Spices are crushed and tied in a piece of gauze folded in half. The resulting bag of spices is dipped into syrup and boiled for another 10 minutes. At this stage, you can add a few spoons of rum or liqueur.
• The previously drawn pieces are dipped into the prepared flavored syrup and kept on fire for another 5-7 minutes.

The recipe for watermelon jam can be varied with other spices and herbs: cardamom, mint, star anise.

Recipe with apples

Watermelon jam with apple slices has an unusual and refined taste. For such a delicacy, hard apples with sweet and sour pulp are best suited. Fruits should be taken in equal parts, peeled, seeds removed and chopped. The prepared slices are weighed, the same amount of granulated sugar is added, kept until the juice is released and boiled over low heat. During the cooking process, you need to add a third of a teaspoon of citric acid or the juice of half a lemon for every 2 liters of jam.

If you boil watermelon jam with apples in several stages, it will be perfectly preserved until next summer. Instead of apples, you can add melon to the recipe.

Quick recipe

For those who do not like to spend a lot of time in the kitchen, we can recommend a quick and easy preparation of watermelon jam. The diced core is combined with sugar in equal proportions and left until the juice is released. Before cooking, mix the ingredients and add a pinch of citric acid.

Place the container on low heat, bring the contents to a boil and cook it, stirring occasionally, for 1-1.5 hours until thickened. It is recommended to store this watermelon jam only in the refrigerator and no longer than 2-3 months.

Despite the quick and fairly simple recipe, the resulting jam has a wonderful aroma and a pleasant, slightly sour taste.

From crusts

At the height of the season, watermelon appears on almost every table. From the crusts left over from the sweet berry you can make original watermelon jam. The crust dessert has a pleasant taste and resembles candied fruits in amber syrup.

First you need to remove the top layer from the watermelon rinds. Next, they are cut into neat pieces of the same size: this way the jam will look much more appetizing.

Simple recipe

The simplest delicacy can be prepared in this way:

• The cubes cut from the peels are covered with the same amount of sugar and left for 4 hours.
• After a sufficient amount of juice has been released from the peel, it is boiled over very low heat. This will give the remaining sugar time to dissolve and not burn.
• The contents of the container should boil for 5-7 minutes, then it is set aside and kept for 24 hours.
• The duration of boiling of fruit syrup on the second day is at least 10 minutes.
• On the third day, the syrup with already soaked and transparent cubes from the crusts is boiled for 10-15 minutes and poured into jars.

Despite the fact that this watermelon jam recipe is designed for three days, it is truly the simplest and most profitable.

Recipe with orange and lemon

Watermelon jam acquires a more refined taste and aroma thanks to the addition of citrus fruits. In addition to peels (1 kg) and sugar (1.2 kg), you will need one lemon and two large oranges.

The crusts are covered with sugar for 3-4 hours. The zest is removed from the fruit (when removing the top layer from oranges, you need to try not to cut off the white, bitter peel), the oranges are cut into slices.

Next, the sequence of actions will be the same as in the method of boiling watermelon jam described above. It is necessary to add zest and orange slices after the granulated sugar has completely dissolved during the first boiling.

On the third day, watermelon jam can be rolled up and stored. Using a recipe with orange and lemon, you can prepare a very aromatic delicacy with a slight sourness and a high content of vitamins.

Recipe with soda

With regular cooking in sugar syrup, the slices are quite dense. Using baking soda will help soften the fibers and make the cut pieces soft and pineapple-like in texture.

First you need to prepare a kilogram of slices, as well as 1.2 kg of granulated sugar and a few grams of vanilla. Before cooking, the slices are placed in a bowl. Dissolve a dessert spoon of soda in a glass of boiling water, stir and pour over the crusts. Another 4-5 glasses of cold water are poured there. Soaking time is at least 5 hours. After this, the water and soda are drained and the slices are soaked for another half hour in clean water.

While the slices are in the water, you can cook the syrup. First, boil half the sugar with two glasses of water. When the liquid becomes clear, add the remaining granulated sugar and soaked pieces into it.

After 10-15 minutes of boiling, the dishes are set aside. The crusts should be soaked in syrup for 10-12 hours. Vanillin is added before boiling the watermelon jam again. The boiled syrup with slices is placed in sterilized jars.

Using this recipe you can prepare very delicate transparent watermelon jam.

In a slow cooker

The only drawback of watermelon jam is that the juicy core requires long-term boiling to the required thickness. Preparing dessert in a slow cooker will help reduce the time it takes to bring it to the desired consistency and will greatly simplify the process itself.

You can prepare a delicacy in a slow cooker in the same way as in a regular container, but you should adhere to several rules:

• The ingredients are added taking into account the fact that during boiling, abundant foam forms on the surface. Therefore, you should not fill the cup to the maximum level. To prevent watermelon jam from running away, it is worth filling the container no more than two-thirds of the total volume.
• For boiling, use the “stew” mode. The time is set depending on the cooking method. If it is necessary to add thickeners, spices or fruits to watermelon jam, the process can be carried out in two stages: first, the pulp or crusts with sugar are boiled for half an hour, then the remaining products are added, and the cooking time in the stewing mode is extended for another 20-30 minutes .
• A wooden spatula is used to periodically stir the contents of the bowl.
• The finished watermelon jam is placed in jars and rolled up. To maintain the temperature in the bowl until the moment of twisting, you can set the heating mode.

The only disadvantage of making jam in a slow cooker is the relatively small size of the bowl. To make watermelon jam for a large family, you will need to repeat the process several times.

For the winter

A sweet dessert with a pleasant fresh aroma can be eaten immediately after preparation, but it is best to save a few jars for the winter. Many vitamins contained in the fruit are not destroyed even after heat treatment.

That is why watermelon jam is rightfully called watermelon honey and is used to treat colds and strengthen the immune system in winter. In addition to vitamins, it contains a large amount of micro and macroelements, the natural antidepressant thiamine, and folic acid. Sweets made from striped berries are also rich in antioxidants, which slow down cell aging and reduce the impact of negative factors on the body.

A few spoons of watermelon jam as an addition to herbal tea, cottage cheese dessert or sweet pastries will help replenish vitamin reserves and protect against colds during the cold season.

From an unripe fruit

Even at the height of the season, it is possible to buy an unripe berry with a slightly pink center. Don't be upset about a bad purchase, as it can be used for preservation. To make jam from unripe watermelon you will need sugar (0.5 kg for the same amount of pulp), a third of a tablespoon of citric acid, 15 grams of thickener and a teaspoon of rosemary.

The step-by-step recipe is:

• The center of the seedless berry is cut into cubes and blended with a blender until smooth.
• Pour sugar and acid into the mass prepared in this way, mix well and put on fire.
• Pectin is poured into the boiling mass, and rosemary leaves are also placed in a gauze bag.
• 10 minutes after boiling, you need to extract the seasoning and pour the hot watermelon jam into jars.

This method is also suitable for those who grow watermelons on their own plot. The berries that have not had time to ripen will make a delicious vitamin-rich treat.

How long is it stored?

The shelf life depends on the container in which the finished dessert was placed. Watermelon jam rolled into sterilized jars with airtight lids will retain its taste and beneficial properties until the next season. It is better if it is stored in a cool, dark place. The use of pectin as a thickener reduces the permissible storage time to 6-7 months.

Watermelon jam is not the most popular preparation simply because many housewives are still not familiar with the gastronomic properties of the huge berry, the pulp of which remains fresh during prolonged cooking, the crusts turn into viscous candied fruits, and their excellent compatibility with fruits and spices leads to the creation original delicacies.

How to make watermelon jam?

Watermelon jam can be made from pulp and rinds. Both options use similar techniques: cut the pulp, sprinkle with sugar, leave for two hours and boil three times after cooling. The crusts are blanched and cooked in three stages, reducing the cooking time from time to time. For taste and better storage, zest and citric acid are added to the dessert.

1. Only ripe berries of late varieties, containing sucrose and glucose, will make watermelon jam from the pulp thick and aromatic.
2. When cooking jam, to prevent burning, it must be stirred constantly: it is better to do this with a wooden spatula.
3. Watermelon jam will turn out more attractive if you cut the crusts with a curly knife.
4. Vanilla, cinnamon, star anise, cardamom and ginger will make the jam tastier.

Jam made from watermelon pulp is attractive due to its simplicity and minimal number of ingredients, because to create the delicacy you only need the pulp of the striped berry, sugar and citric acid. The preparation itself is not difficult, but the watery pulp of watermelon does not have a high pectin content and does not thicken well, which leads to multi-stage cooking, which will take time.

Ingredients:

• watermelon pulp - 500 g;
• sugar - 300 g;
• citric acid - 5 g.

Preparation

1. Cover the pulp with sugar and leave for 2 hours.
2. Boil for 15 minutes and cool.
3. Repeat the procedure four times.
4. Add citric acid and pour watermelon jam from the pulp into jars.

If you want to speed up the cooking process, watermelon jam with gelatin is suitable. Considering that the pulp consists of water, and it takes time to obtain thick jam, it is difficult to do without such an additive. During the cooking process, gelatin is dissolved in chilled watermelon puree, left for 30 minutes to swell, stirred and heated.

Ingredients:

• watermelon pulp - 800 g;
• sugar - 700 g;
• gelatin - 15 g;
• water - 90 ml;
• citric acid - 10 g.

Preparation

1. Sprinkle the pulp with sugar and leave for 2 hours.
2. Puree, boil for 20 minutes, add citric acid.
3. Cool, add gelatin, water and set aside for 30 minutes.
4. Bring to a boil, stir and pour the watermelon jam into sterile jars.

It will energize your sweet tooth, because these melons are rich in natural sugars, and melon contains the “hormone of joy” - serotonin, which helps with every bite of the delicacy to recharge with energy and lift your spirits. In addition, melon contains fiber, the pectin fibers of which give the jam the desired thickness.

Ingredients:

• watermelon pulp - 800 g;
• melon pulp - 800 g;
• sugar - 1.5 kg;
• lemon juice - 80 ml;
• water - 450 ml.

Preparation

1. Sprinkle pieces of watermelon and melon with 1 kg of sugar and place in the refrigerator for 2 hours.
2. Make syrup from water, remaining sugar and lemon juice.
3. Place pieces of watermelon and melon in it and cook for 40 minutes.

Apple-watermelon jam does not require thickeners, because garden fruits contain a lot of pectin, which gives the jam the necessary viscosity and thickness, which speeds up the cooking time. It is better to use green varieties of apples - they have a lot of natural thickener and sour taste, which can easily dilute the sweetness of watermelon.

Ingredients:

• watermelon pulp - 1.4 kg;
• apples - 700 kg;
• sugar - 800 g;
• lemon juice - 60 ml.

Preparation

1. Chop the pulp and apples, mix with sugar and leave for 2 hours.
2. Add lemon juice, place on the stove and cook for 40 minutes.
3. Place in jars and roll up.

The watermelon jam recipe will be useful for culinary experiments. The sugary pulp contrasts favorably with the herbs and spices, especially ginger. The latter changed the traditional idea of ​​the delicacy, giving the jam tartness, freshness and piquant spiciness, which is extremely suitable for salty cheeses and baked goods.

Ingredients:

• watermelon pulp - 1.5 kg;
• apple cider vinegar - 50 ml;
• lemon juice - 40 ml;
• ginger root - 20 g;
• sugar - 450 g;
• lemon zest - 40 g;
• bunch of fresh mint - 1 pc.

Preparation

1. Grind the watermelon pulp in a blender.
2. Place on the stove and simmer for 10 minutes.
3. Whisk mint, zest and sugar.
4. Add the mixture, vinegar, ginger and lemon juice to the watermelon mixture.
5. Boil the mixture for 8 minutes.
6. Roll jam from watermelon pulp into jars.

Watermelon rind jam is a recipe that allows you to deliciously and easily utilize berry peels. To do this, the crusts are blanched, immersed in syrup, and boiled in three batches for 10 minutes at intervals until completely cooled. Thanks to this, the crusts retain their shape, acquire an excellent taste and amber color, and the syrup itself becomes thick and golden.

Ingredients:

• watermelon rinds - 2 kg;
• sugar - 2 kg;
• water - 1 l;
• lemon juice - 80 ml.

Preparation

1. Peel the thick green skin from the rinds and cut into slices.
2. Boil for 5 minutes.
3. Boil syrup from sugar and water, dip the slices in it and simmer for 10 minutes.
4. Repeat the procedure twice.
5. Lastly, add lemon juice.
6. Place the watermelon rind jam into sterile jars.

Lovers of fragrant preparations can cook watermelon jam for the winter with vanillin. Several crystals of the food additive will add a pleasant aroma to neutral watermelon crusts, which will allow you to use the product as a filling for baked goods, decor for confectionery products, or a component of cream for soaking the crusts.

Ingredients:

• watermelon rinds - 1 kg;
• sugar - 2 kg;
• water - 2 l;
• citric acid - 5 g;
• vanillin.

Preparation

1. Dissolve 2 g of citric acid in a liter of water and boil the peels for 5 minutes. Refrigerate.
2. Make syrup from the remaining water and sugar.
3. Place the crusts in it and cook for 10 minutes.
4. Set aside the jam for 6 hours.
5. Repeat the procedure twice.
6. At the last time, simmer for 5 minutes, add lemon, vanillin and remove from heat.

Watermelon is a win-win preparation. Thanks to orange juice and zest, the featureless crusts acquire an amber color and a refreshing citrus aroma, and three-stage cooking and long-term infusion in hot syrup help to better absorb sugar, thereby maintaining their excellent shape.

Ingredients:

• watermelon rinds - 1.5 kg;
• water - 800 ml;
• sugar - 1.5 kg;
• citric acid - 5 g;
• orange - 1 pc.

Preparation

1. Squeeze the juice from the orange pulp and chop the zest.
2. Add water and sugar and cook until thick.
3. Place the boiled peels into the syrup and simmer for 7 minutes.
4. Cool and boil for 15 minutes.
5. Cool again, boil for 15 minutes.
6. Add citric acid and pour into jars.

It is most convenient to prepare simple watermelon jam in a slow cooker. The latter has the main advantage: it eliminates the need for repeated cooking and handles the jam in just 2 hours. You need to cover the treated crusts with sugar, pour in boiling water and set the “Stew” mode for 1.5 hours. For greater thickness, you can use “Steaming”.

Ingredients:

• watermelon rinds - 800 g;
• sugar - 800 g;
• water - 1.8 l;
• soda - 10 g.

Preparation

1. Dilute soda in a liter of water and place the chopped peels for 30 minutes.
2. Rinse, place in a bowl, add sugar and 800 ml of boiling water.
3. Set “Stew” for 1.5 hours.
4. When finished, turn on “Steam” for 15 minutes.

And the pulp helps to fully enjoy all the properties of the berry. For cooking, you will need an unripe watermelon and a lot of time, since each of the components is boiled separately and combined directly when put into jars. This preparation is easy to store and due to its wide range of uses in cooking.

Ingredients:

• watermelon rinds - 2.5 kg;
• pulp - 1.5 kg;
• sugar - 3.5 kg;
• water - 400 ml;
• lemon - 1 pc.

Preparation

1. Pour watermelon pulp into water and boil for 5 minutes.
2. Drain the broth into a container, add 1 kg of sugar, zest and boil the syrup.
3. Add watermelon pieces and cook for 20 minutes. Leave it alone.
4. Sprinkle the crusts with sugar and leave for 12 hours.
5. Add lemon wedges and cook for 20 minutes.
6. After 4 hours, cook for 15 minutes, place in jars and fill with watermelon pulp jam.

The jam is called nardek. The recipe for an amber delicacy, similar in consistency to honey, has long-standing traditions that have not changed to this day: the pulp is rubbed through a sieve, squeezed, and the juice is boiled to the required thickness without the use of sugar, which helps to obtain a tasty, healthy and natural product.

Everyone in our family loves watermelon - both adults and children. Therefore, at the end of summer - beginning of autumn, when everyone has already had their fill of this juicy, aromatic berry, we try to prepare as much as possible for the winter. These include juices, syrups, confitures, candied peels, and, of course, jam made from watermelon pulp. Making this jam is quite simple, although the process itself takes several hours.

Watermelon for making jam for the winter should be ripe, but not overripe. You will also need sugar and a little citric acid.

Select the seeds from the pulp and cut the pulp itself into small pieces. Add granulated sugar, mix everything well, pressing the watermelon with a spoon, and leave for a couple of hours so that the watermelon gives a lot of juice.

After the specified time has passed, mix the watermelon with sugar again and place on the stove. Bring to a boil, reduce heat and simmer, stirring, for 15 minutes. After this, turn off the gas, cover the pan with a lid and wait an hour. Then boil the sweet watermelon pulp again for 15 minutes and let rest for an hour.

When you cook watermelon for the third time, 10 minutes after the start of cooking, add citric acid and stir, cook for another 5 minutes and turn off.

While the watermelon jam is ready, you can start preparing the jars. Wash them thoroughly and sterilize them at your convenience. You can do it over a pan of boiling water or in the oven. Carefully spoon the hot watermelon jam into the hot jars.

Holding the jar with a towel, carefully screw on the sterile lids, tip over and wrap. For the winter, jam made from watermelon pulp can be moved to a more suitable place for storage.

In winter, you can eat watermelon jam as a snack with tea, or prepare various desserts and cocktails with it.

Enjoy your tasting!