home » What to wear with » Simple step-by-step recipes for watermelon jam for the winter at home, with and without gelatin. Watermelon rind jam - the simplest watermelon jam recipes

Simple step-by-step recipes for watermelon jam for the winter at home, with and without gelatin. Watermelon rind jam - the simplest watermelon jam recipes

There are many various recipes making jam from ripe watermelons. You can cook the delicacy not only from the pulp, but also with the addition of crusts. Jam is valued for useful composition, pronounced aroma and unusual taste. Watermelon jam helps remove waste and toxins from the body, cleanses the kidneys and liver, maintains tone and improves immunity.

If you want to make watermelon jam, you should consider several features.

Among the nuances of preparation are the following:

To avoid burning, you need to constantly stir the berry mass in the pan.
For cooking, it is better to choose ripe fruits of late varieties. They contain more glucose and sucrose, which allows for a thicker consistency.
During cooking, the berry mass forms a large number of foam, so use a bulk container.

Pulp recipes

A significant part of the recipes involves the use of watermelon pulp. Due to its sweetness and vitamin composition, the finished product has high taste characteristics and is beneficial. The delicacy made from the pulp takes longer to prepare than from the rinds, but has a more pronounced taste.

With lemon

To balance the taste of the jam, you can add lemon to it, which will add a slight sourness.

There is a simple step-by-step recipe for preparation:

cut the pulp from the watermelon rinds, mix with chopped lemons and 1/3 sugar, then leave to stand for 2 hours;
add the rest of the sugar and leave the ingredients in the refrigerator for about 8 hours;
Cook the mixture over low heat until a thick consistency is formed;
Place the finished product in sterilized jars.

With orange

Using orange will add a light citrus aroma to the jam. To prepare this jam, you need to mix watermelon pulp with peeled and pellicle-free oranges, add sugar to the ingredients and boil for 15 minutes. The boiling procedure must be performed three times.

With apple

If you need to make the treat less sugary, it is recommended to add green apple pieces.

Having mixed them with the main ingredient, it remains to boil the mixture over low heat until thickened, stirring regularly and skimming the foam from the surface.

With pectin

If you need to make a thicker variety of jam, you should use pectin. First, you need to start boiling the fruit pulp in sugar syrup, and pour in a pectin-based thickener 15-20 minutes before it is ready.

Spiced

The use of spices will help make the taste of the jam more varied. Cinnamon, cloves, mint, and ginger are combined with watermelon.

You need to prepare the jam according to the following recipe:

start cooking the berry pulp over low heat;
10 minutes before the end of cooking, place the chopped spices and tied in gauze into the pan.

With gelatin

The combination of pulp with gelatin allows you to prepare a jelly-like dessert, which can be used as an independent dish or as an addition to baked goods.

To prepare, you need to drain the syrup from the partially boiled pulp and mix it with gelatin.

Bring the ingredients to a boil and keep on low heat for a minute.

Crust recipes

At home, you can also make jam using only watermelon rinds. There are several recipes using additional ingredients and various spices. Usage this method allows you to consume the pulp fresh, and prepare a separate dessert from the peels.

Simple recipe

Most easy recipe contains several steps. For cooking you need:

peel the crusts from the top layer and cut off the remaining pulp;
leave the ingredient in hot water for 10 minutes, then drain the water and cool;
add sugar syrup to the crusts and boil three times for 30 minutes at intervals of 2-3 hours.

With soda

Peel the crusts from the outer skin, cut into cubes and add soda dissolved in a glass of hot water. Let the watermelon rinds sit for 4 hours, then drain the water. Pour the ingredient with sugar syrup and boil the mixture over low heat for 20 minutes. Leave the mixture for 8-10 hours, then repeat the procedure twice with the same interval.

With orange and lemon

To make jam from the peels with a citrus flavor, you need to mix the peels soaked in boiling water and cut with the pulp of lemons and oranges. Sprinkle the resulting mixture with sugar, add water and boil until completely thickened, stirring occasionally and removing the foam.

How to cook using a multicooker

Using a slow cooker for cooking, you need to follow the recipe step by step. It includes the following steps:

add watermelon rinds and leave for an hour;
transfer the ingredients into the multicooker bowl;
start the extinguishing mode for 20 minutes;
mix the mass thoroughly so that the sugar does not remain at the bottom;
Continue cooking for another 40 minutes, until a thick consistency forms.

How to make jam from unripe watermelon

Even unripe watermelon can be used to make delicious jam. To do this, you need to cut the fruit into pieces, peel them and remove seeds. Pour water over the pulp, add 250 g of sugar and boil for 40 minutes. While cooking, prepare syrup from lemon juice, a glass of water and 150 g of sugar. Pour hot syrup over the cooked pulp and continue cooking for half an hour.

To make the jam sweeter, you can gradually add sugar during cooking until the mass thickens.

How long does jam last?

The finished product can be stored for winter time in the refrigerator or cellar. If these conditions are met, it is recommended to store the treats not more than a year. P When using pectin, the shelf life is 6-7 months.

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

Why not? All you have to do is not throw away (!) the watermelon rinds, but prepare oriental sweets. No more work than with any other jam. But treating loved ones with an exotic delicacy, giving pleasure out of practically nothing - isn’t this the dream of every housewife?

Let's try and appreciate the sweet oriental delights in the Slavic manner.

The appearance of the jam is incomparable - candied fruits in amber honey. What does this unusual treat taste like? Let it remain an intrigue for now. Prepare, appreciate it. Moreover, everyone’s comparisons are different, as are their tastes.

Watermelon should be thick-skinned.
Cutting off the green peel is easy and convenient with a potato peeler.
The jam will look more beautiful if the crusts are cut into small pieces with curly edges.
The jam should be sealed in sterilized jars under iron lid. This way it will be stored securely until the right moment. You can also use jars with screw caps.

Preparing the ingredients

Watermelon rinds – 1 kg
Sugar – 1 kg
One lemon.

Making jam

I think you left a little bit for testing. Tasty? Well, you had your doubts. Have fun! Do you understand what the original jam resembles? You can ask a riddle for your household.

Yes, if you don't have lemon in the house, you can use citric acid. A quarter teaspoon will be enough.

What nuances may there be in the process due to the different juiciness of the crusts, and what needs to be done.

The jam turns out liquid. You need to boil it longer the second time. Or add another boil. That is, cook three times with cooling intervals.
The jam turns out very thick. You need to add a glass of boiled hot water after the jam boils for the second time.

This was the simplest recipe, now we will look at other options. We'll figure out what the difference is along the way.

Recipe for watermelon rind jam for the winter

This is already the real one oriental tale. Tasty and fragrant. The difference in this recipe is that we will soak the watermelon rinds in a solution of water and soda. This will make the pieces denser and pleasantly crispy.

Ingredients

A kilogram of thick-walled watermelon rinds
One lemon
A little vanilla or vanilla sugar
Sugar a kilogram and two hundred grams
Three glasses of water (three and a half)
Cardamom
For soda solution – 3 tsp. soda per 3 liters of cold water.

Step-by-step preparation of heavenly delight

The outer green skin needs to be trimmed off the crusts. This is easy to do with a potato peeler.
Treat the inside. Cut or scrape off with a spoon. There should be no pulp left.
Cut the peels into small pieces (one bite). The pieces should have curly edges. Imagine a little, this will make your culinary product unique. The simplest thing is to use a cheese knife.
The crusts need to be pricked with a fork.
Let's make a soda solution in a convenient container. To do this, you just need to dilute soda in water.
Place our crusts in a bowl with the solution for 4-6 hours.
Time has passed. We take out the peels and wash them thoroughly.
Fill in clean water for half an hour, rinse again.
Fill with water again for 30 minutes. Let it sit for a while and rinse thoroughly.
Making syrup. Pour three glasses of water into a saucepan, add half the sugar.
Stir and bring to a boil.
Now place the peels in boiling syrup and simmer over low heat for 20 minutes.
Then the jam needs to be removed from the heat, set aside for 8 hours, or overnight, as is convenient for you.
Place the saucepan on the fire and bring to a boil. Add the remaining sugar and mix. Now cook for 20-30 minutes and set aside again to cool and saturate the crusts with syrup.
Wash the lemon, remove the zest, which can be wrapped in gauze so that it can be easily removed from the jam.
Squeeze juice from lemon.
We put the jam on the fire for the third time. Bring to a boil and cook until done. This is approximately half an hour. The crusts should become transparent. To make sure it's done, take a piece out and taste it - it should be easy to bite and have a little crunch.
When you are sure that the peels are ready, dip a bag of zest into the jam and pour lemon juice. Add vanilla and cardamom. After this, boil for ten to fifteen minutes. Don’t be afraid to overcook, the crusts will remain intact. The bag with the zest needs to be removed. If the jam turns out thick, add a glass of boiling water. The amount of liquid added can be adjusted based on specific conditions and facts.
Distribute hot jam into sterile jars and roll up.

You can see that the East is a delicate matter in your own kitchen.

By the way, lemon can be replaced with orange, using both zest and juice. Or you can take half a lemon and half an orange. It will be great too.

Watermelon rind jam in a slow cooker

For owners of a multi-cooker miracle, preparing delicious watermelon rinds is not a problem at all. There was a watermelon, there was a desire, there would be jam.

Preparing a set of ingredients

Watermelon rinds - 1 kg
Sugar – 700 gr.
Medium lemon - 1 pc.

Cooking a delicious dish

Let's prepare the crusts - cut off the green crust, trim the inside. If there is some pulp left, it's okay. The finished product will be tastier.
Cut into small pieces.
Place the watermelon cubes in a convenient bowl, sprinkle with sugar, and set aside for half an hour to an hour. The process of releasing juice should begin.
Transfer the mixture into a multi-cooker bowl. Set the “Quenching” mode for an hour. Close the lid and turn on the device.
Wash the lemon thoroughly. Cut into small pieces along with the zest.
After 20 minutes, you will need to open the multicooker lid and see if the sugar has dissolved. At the same time, throw in the lemon, stir, close the lid and wait for the signal.
After the time has passed, the lid must be opened. Make sure the crusts are ready, which should be transparent, and evaluate the thickness of the jam. If you are satisfied with it, pour the jam into sterile jars and roll up. If not, set additional time and boil the jam some more.

Delicious food is ready! A REDMONT multicooker with a capacity of 5 liters helped me. I advise you to compare the volume of your multicooker with the specified proportions.

How to make jam from watermelon rinds without soda

Many housewives are confused by soaking watermelon rinds in a soda solution. You can achieve the required density of the material in another way. The jam will also be incredibly tasty.

Let's prepare the ingredients for jam

Watermelon shorts – 1 kg
Sugar 1 kg
Lemon one
Water – 2 cups (for syrup)

Step by Step Actions

Dear housewives, today we have established a waste-free production. Respect and respect to us.

Watermelon is almost every person's favorite summer treat. In addition to being very tasty, this fruit is also good for health. The pulp contains vitamins B, C and PP, folic acid, fiber, carotene. All these elements have a beneficial effect on the functioning of all systems and organs. Unfortunately, the period when you can enjoy this berry fresh is very short, literally a month or two. Therefore, many housewives make watermelon preparations for future use. They ferment it, can it, and freeze it. But in this article we will talk about watermelon. The recipe for this delicacy will be presented to your attention not one, but three. Dishes prepared according to these descriptions are distinguished by a pleasant aroma, beautiful appearance and extraordinary taste.

Watermelon jam (pulp)

This type of delicacy is prepared precisely from the red part of this melon plant. Peel the watermelon and remove the seeds. Cut the pulp (500 g) into small pieces and place in a saucepan with a thick bottom. Pour boiled water (200 g) into it and put the vessel on the fire. Cook the watermelon until it becomes soft. Next, drain the liquid, and add half a kilogram of sugar and the zest of one lemon or orange to the watermelon pulp. Prepare syrup in a separate bowl. To do this, dissolve sugar (300 g) in water (200 g) and boil. Pour the resulting liquid into the saucepan with the pulp and cook until thickened. Next, the prepared jam is packaged in sterile glass jars, sealed and stored in a cool room.

Watermelon jam. crust treats

Do not rush to throw away the skins of the striped vegetable you eat. From the white dense pulp, which is located immediately under the green peel, you can make very tasty and healthy jam.

Collect all the rinds from one medium-sized watermelon (about 4 kg). Use a knife to remove the top green layer. Cut the white pulp into cubes, place in a saucepan and sprinkle with sugar (1 kg). Leave the workpiece for several hours. When the mixture releases juice, place the vessel on the fire, bring to a boil and simmer the jam for half an hour. Next, turn off the stove and let the workpiece cool completely. Squeeze the juice of one small lemon into the watermelon mass and boil it again. After cooling again, simmer the jam once or twice more. Then place it in sterile containers and screw on metal lids. Watermelon jam, the recipe for which you have just learned, turns out to be a beautiful golden color. The pieces remain whole and transparent. This delicacy is very similar to marmalade: and appearance, and to taste.

Watermelon jam (recipe with melon added)

This sweetness just melts in your mouth. This jam has a honey flavor, a pleasant aroma, and looks like jelly.

To prepare this delicacy, you will need equal proportions of watermelon and melon rinds (half a kilogram each). They need to be peeled from the thin outer peel and cut into small pieces. Next, the prepared pulp is poured saline solution prepared from a liter of water and two large spoons of salt, and left for half an hour. Then soak in clean hot water (80-90 degrees) for 10 minutes. After this time, the water is drained, and the pieces of watermelon and melon are poured with syrup. It is prepared from 600 g of water and 400 g of sugar. Cook the jam in several batches in the manner described in the previous recipe. Roll the workpiece into jars and store in the cellar or refrigerator.

Prepare watermelon jam for future use and treat it to your family and friends all year round a tasty treat. Feel the taste of summer cold winter. Bon appetit!

No matter how sophisticated the housewives are in summer time years in preparing all kinds of preparations and jams! The sweet dessert is made from cherries, apricots, raspberries, strawberries, and plums. Someone will certainly make zucchini jam, and someone will delight their loved ones with watermelon jam. Let's talk about the latter. If you bought a watermelon, and it turned out to be tasteless - underripe or overripe, do not rush to throw it away, it’s better to try cooking it delicious jam from watermelon at home according to our recipes listed below.

The jam made from watermelon pulp is very aromatic. Perfect for filling pies and pancakes, and as a separate dish it will decorate a tea party.

Ingredients:

watermelon pulp – 1kg,
granulated sugar – 800 gr.,
citric acid – 3 g.,
cinnamon, vanillin (optional).

Detailed preparation:

Peel the watermelon pulp and cut into small pieces.
Place in a wide saucepan and add 400 grams of sugar.
Soon the resulting mass will release juice, which should be poured into another clean container, put on the stove and brought to a boil.
Then add the remaining granulated sugar and cook until smooth.
Pour the resulting syrup over the watermelon pulp, bring to a boil and cook for about 5-10 minutes.
This mixture should be removed from the stove and left overnight.
The next day, cook the jam until it has a thick consistency. How can I check this? If a drop of jam does not spread onto a dry, clean saucer, then the process is almost complete.
You can add citric acid, cinnamon and vanillin to taste for a delicious aroma and boil for another 2-3 minutes.
Then sterilize the jars and pour out the flavored jam.

Watermelon jam prepared in a slow cooker

Most housewives will appreciate the delicate watermelon jam made in a slow cooker. The jam recipe is no different from the classic one, but the cooking method is different.

Ingredients:

watermelon pulp – 1 kg,
lemon – 1 pc.,
vanillin - a small pinch,
granulated sugar – 1 kg,
pectin (optional).

Detailed preparation:

Cut the washed watermelon in half and remove the pulp.
Peel the pulp, place in a deep bowl, cover with sugar and leave for an hour.
Place the candied pulp with the extracted juice in a slow cooker and simmer for 20 minutes.
At the end of the cooking mode, leave the jam in the heating mode for about two hours.
At this time, wash the lemon and squeeze the juice out of it.
Add vanillin and lemon juice to the container of the device and mix thoroughly.
Set the slow cooker to simmer mode again and keep the ingredients in it for about 20 minutes.
Upon completion of the process, remove this mass from the multicooker and finely grind with an immersion blender.
Afterwards, put the watermelon treat back into the multicooker and keep it in the cooking mode for 10 minutes, stirring regularly.
Sterilize the prepared jars, fill them with jam and close the lids. Wrap it in thick material.

Melon and watermelon are one of the favorite and very healthy products, both adults and children. Combined, they create a delicious summer sweet that will delight you in winter and delight with its aroma and nutritional value.

Ingredients:

watermelon pulp – 500 gr.,
melon pulp – 500 gr.,
sugar – 1 kg,
lemon – 2 pcs.

Detailed preparation:

Remove seeds and crust particles from the watermelon and melon pulp.
Cut into small cubes, put in a wide container and cover with granulated sugar.
Place in the refrigerator for 2 hours. During this time, juice will be released from the aromatic products.
While this mixture is cooling, you need to wash the lemons and squeeze the juice out of them.
Pour a glass of water into a separate iron bowl, add 300-400 grams of sugar and, stirring constantly, cook on the stove until thick.
Pour lemon juice into the thickened syrup and, continuing to stir, bring to a boil.
Remove the watermelon and melon mixture from the refrigerator and pour in the boiled syrup.
Stir and cook over low heat for half an hour until the resulting tasty dish begins to thicken.
Then pour the jam into sterilized jars and roll up.

Homemade watermelon and apple jam

This cooking method involves combining fragrant apples and amazing-tasting watermelon rinds. This jam is replete with apple flavors and is imbued with watermelon aroma.

Ingredients:

watermelon rinds – 1 kg,
granulated sugar – 1.5 kg,
apples - 500 gr.,
citric acid and vanillin - a small pinch.

Detailed preparation:

Thoroughly clean the watermelon rinds from the green part and pulp. Finely chop and keep in hot water for about 7 minutes.
Cover the crusts with sugar, put on fire and cook until they become transparent. Then let it brew for 8-10 hours.
Peel and seed the apples, chop them into pieces and add to the jam.
Boil the resulting mixture every four hours. Repeat the process about 3-4 times.
Add citric acid and vanillin to taste and simmer over low heat for a few more minutes.
Pour the finished jam into clean jars and roll up the lids.

Watermelon jam with oranges (lemons)

This aromatic delicacy will delight winter evenings its diversity of vitamins and taste qualities. It is prepared from any citrus fruit: oranges or lemons.

Ingredients:

watermelon pulp – 1.5 kg,
medium orange – 3 pcs.,
granulated sugar – 1 kg.

Detailed preparation:

Cut the washed watermelon into pieces, separate the pulp from the peel. Remove the seeds from the pulp and chop into small cubes.
Wash the citrus fruits well and chop them together with the peel.
Pour these components into a saucepan or iron bowl and cover with sugar.
Boil this mixture and then cook for 15 minutes.
Remove from stove and cool.
Repeat this procedure about 3 times.
Pour the resulting delicacy into sterilized jars and roll up the lids.

On a note

Jam made from watermelon or watermelon seeds has an amazing taste, and, unfortunately, is not popular. Unlike other products from which sweet treats are made, watermelon has vitamins that are resistant to heat treatment. In this regard, watermelon jam is valuable as a tasty and healthy dessert.
Store the finished jam in a cool, dry place, without penetration sun rays. Metal lids can be coated with Vaseline to protect them from rust.
The room temperature should be at least 12 degrees.

I'll show you how to make jam from watermelon rinds without much hassle. The simplest recipe, at least, that I could find. I’ve been cooking watermelon rinds this way for two years now. And everything works out great. When I decided to watch how others did it, I felt uneasy. And they are soaked in soda, and they stand at the stove, stirring non-stop, or they are boiled for 2 hours at a time. Those who have dealt with sugar syrup know how such cooking can end if you do not constantly ensure that the jam bubbles at the same temperature. And these are all called simple recipes. In fact, I once again concluded for myself: everything ingenious is simple. Simple - this means no puzzles, with clear instructions, a minimum of products and a relatively short time. We will make excellent jam from watermelon rinds in 24 hours. Three boils for 15 minutes. That's all! As a result, we get transparent sweet watermelon rinds, reminiscent of the most delicate marmalades in syrup. By the way, they have an almost neutral taste and color. That is, you can play with flavors and colors, creating unusual and very tasty desserts.

Ingredients:

Watermelon rinds – 600 g (weight of peeled ones),
Water – 800 ml (3.5 cups)
Sugar – 2 cups (0.5 kg)

The simplest recipe for watermelon rind jam

Watermelon rinds are quite easy to prepare for cooking. For these purposes, carefully cut off all remnants of watermelon pulp and green hard rind. This is very easy to do. Monitor the quality of the crusts. If you come across any dull or grayish ones, throw them away.

The peeled peels will need to be hung. And then cut into cubes.

Prepare the syrup. Everything is simple here. Pour sugar into a saucepan, pour water, put it on the stove, turn on the heat and cook, stirring, until the sugar dissolves. I manage to do this even before the syrup boils.

Bring the syrup with crusts to a boil, reduce the heat so that the boil is not violent, and cook for exactly 15 minutes. As you can see, the crusts become transparent already during the first cooking. But it is important for us to bring them to an amber state. And this is done largely through impregnation. So cover the pan with a lid and leave for 12 hours. It is most convenient to distribute the cooking as follows: at 9-10 am, at 21-22 pm and then again at 9-10 am.

By the next cooking, the watermelon rinds will have time to soak in the syrup and drop below the syrup level. The second cooking is done in exactly the same way as the first - bring it to a boil again and cook for 15 minutes.

And finally, the third brew. All the same. That's all. Place in sterile jars and secure with boiled, dry lids. And you can remove the jam from watermelon rinds for the winter.

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