Jam 

Watermelon jam with whole berries. Cooking jam from watermelon peels: recipes, photos, tips

Many are looking forward to August to feast on watermelon. This berry has many admirers, because it differs amazing taste... Indeed, this juicy pulp gives great pleasure. However, it is not necessary to wait for the arrival of summer. If you make watermelon jam, you can enjoy great taste in winter. There are many recipes for this.

During cooking watermelon jam some recommendations should be followed in order to get a high-quality and tasty product:

    • Watermelon jam should be constantly mixed, otherwise it may burn.
    • It is better to mix the pulp of the watermelon with the other ingredients of the jam using a wooden spatula or spoon.
    • For the preparation of watermelon jam, it is preferable to choose a ripe berry, since its pulp contains a large amount of glucose and sucrose, due to which the product will acquire the required density.
    • It is important to take into account that the watermelon pulp tends to foam strongly during the cooking process, so it is recommended to use a large container (otherwise there is a risk of leaving some of the watermelon jam on the stove).
    • Watermelon jam will look better if you cut the crusts with a curly knife.
    • To get a pinkish color of jam from watermelon peels, it is better to take the white part with the remnants of the pulp.
  • The watermelon jam will take longer if you use the pulp rather than the rind, but the berry will taste better.

These are the main details to consider when making watermelon jam.

Watermelon jam recipe for the winter

Sweet and delicious jam it is very simple to prepare from watermelon for the winter. It is a juicy berry that itself contains a lot of liquid. This means that there will be no problems with the lack of juice secretion under the influence of sugar.

Ingredients

To make watermelon jam for the winter, you will need the following ingredients:

  • watermelon pulp - 2 kg;
  • sugar -2 kg;
  • lemon - 0.5 fruit.

Instead of lemon, you can use 0.5 teaspoon of citric acid. You can also include cinnamon in the watermelon jam made according to this recipe. To give it a pleasant aroma, vanillin is recommended.

Step-by-step instructions with a photo

A step-by-step recipe for watermelon jam with a photo will help you make the preparation for the winter correctly.

  1. Cut ripe watermelon, preferably seedless, into small slices. Peel and remove seeds if present. Cut the watermelon pulp into small pieces.

    Transfer the watermelon pulp to a saucepan or bowl. Sprinkle it with half the sugar. Leave all the ingredients for 3 hours to let the juice of the watermelon pulp.

    After the specified time, drain the juice released from the watermelon pulp, add the remaining sugar to it. Place a container with watermelon juice on the fire and start cooking. Remember to stir the syrup constantly.

    When the syrup has boiled down and becomes noticeably thicker, pour it over the watermelon pulp, the juice merged with the bark. Put the dishes with all the ingredients for the future jam on the fire and start cooking. It is enough to boil the contents of the pan for 20 minutes over medium heat. Do not forget to periodically remove the foam that forms on the surface of the jam.

    Leave the watermelon jam to cool for a few hours. To protect it from midges, it is better to cover the pan with gauze. But not with a lid, as condensation can collect, which in this case is undesirable. When the watermelon jam is completely cool, put it back on low heat, add lemon juice (you can rub a little zest) or citric acid, cinnamon as desired and cook until tender. This usually takes about an hour.

    Spread the hot watermelon jam over sterilized jars and roll up the lids.

Turn the jars of watermelon jam upside down and leave to cool.

A simple recipe for watermelon jam in a slow cooker

The simplest recipe for watermelon jam involves the use of only two ingredients: juicy ripe pulp and sugar. Such a product turns out to be a little sugary, but this only plays into the hands of those with a sweet tooth.

Ingredients

Watermelon jam, prepared according to a simple recipe, consists of the following ingredients:

  • watermelon pulp - 1 kg;
  • sugar - 1 kg.

Step-by-step instructions with a photo

The process of making watermelon jam consists of several stages.

  1. Wash the watermelon, cut into wedges first. Then cut off the rind, remove the seeds, and chop the pulp into pieces.

    Sprinkle the watermelon pulp with sugar and let sit for 2 hours. During this time, the berry will release juice.

    Place the watermelon pulp with sugar and juice in a slow cooker, set the "Stew" mode and the time for 60 minutes.

    Pour hot watermelon jam into sterilized jars and roll up.

To make the watermelon jam thick, similar to jam, before cooking it according to this recipe, you need to add a bag of Quittin. This is a product that contains natural ingredients. It helps to thicken food.

Watermelon Peel Jam Recipe

You don't need to use pulp to make watermelon jam. In some recipes, watermelon rinds are the main component.

Ingredients

The following ingredients are required:

  • watermelon peel - 1 kg;
  • sugar - 1 kg.

You don't have to use anything else.

Step-by-step instructions with a photo

According to this recipe, watermelon peel jam should be cooked for several days, but the result will meet all expectations.

  1. Wash the watermelon thoroughly with soap, pat dry and cut into slices. Then cut off the rind, remove the green tough rind. Grind the white portion of the crusts into cubes.

    Top the crushed watermelon rind with sugar and stir the ingredients. Leave it on for a few hours to form juice.

    Place the watermelon rind in the syrup over low heat and bring to a boil. Cook the jam at this stage for 5 minutes. Put out the heat and set aside. The procedure is repeated the next day.

    The last time the jam should be boiled for the last time, then pour it into sterilized jars and roll up the lids.

Video recipes for watermelon jam for the winter

Video recipes for watermelon jam for the winter will help to visualize each action.

Watermelon pulp jam is less popular than watermelon rinds. It's a pity: the delicate insides of the largest berry gives the same, like itself, a delicate syrup with delicate pieces of canned pulp. For me, watermelon jam turned out to be unexpectedly sincere and generous with a wonderful sweet taste.

Jam from the pulp of watermelon for the winter with pectin

To make watermelon jam for the winter, you only need two ingredients: striped berries and sugar. Vanillin is added for flavor, although no one will forbid you to improve the taste with other spices, for example, cinnamon, cloves or lemon zest... The jam itself is very liquid, because the watermelon pulp is almost entirely water. After boiling, the pieces of watermelon will literally float in the sweet syrup. Therefore, a pectin-based thickener is indispensable. Any available pectin-containing additive such as "Confiture" or "Quittin" will do. It will make the syrup a little thicker and ennoble the taste of the dessert with a pleasant lemon sourness.

Ingredients

  • watermelon pulp - 500 g
  • sugar - 500 g
  • vanillin - 1 chips.
  • pectin-based jam thickener - 20 g

Attention! The jam thickener usually contains citric acid. If it is not in the list of ingredients, then add 1/3 tsp during cooking. citric acid or freshly squeezed lemon juice from a quarter of the fruit. A preservative is needed so that the workpiece stands well and does not taste too cloying.

Total cooking time: 3 hours 30 minutes
Cooking time: 20 minutes
Output: 500 ml

How to make watermelon jam

Watermelon jam turns out to be sweet, vanilla, with a slight sourness (due to citric acid, which is contained in the thickener). The syrup is liquid and stretches a little, pieces of fruit pulp are boiled down and remain intact. To taste, of course, it will not be a fresh watermelon, but the similarity is still caught. Enjoy your tea!

A selection of recipes from the editor

Watermelon jam, the easiest recipe

The simplest recipe is a slow cooker watermelon jam recipe. Without a thickener, it turns out to be quite liquid, rather a syrup with pulp, rather than jam. Costs 2-3 months.

What you need:

  • watermelon pulp 500 g
  • sugar 500 g
  • citric acid a pinch

How to cook:

Fill the pulp cut into small cubes with sugar and leave for 2 hours for the watermelon to let the juice out.
We put it in a slow cooker and cook in the "stewing" mode for 1 hour. At the end of cooking, add citric acid in 5-10 minutes.
We lay out the workpiece on sterilized jars, turn it upside down until it cools.

Watermelon pulp jam with citrus fruits

The billet is obtained with a characteristic citrus aromatic tart accent. Use any citrus fruit - lemon, lime, orange, tangerine, grapefruit. I added lime and orange. You can limit yourself to lemon.

Ingredients:

  • watermelon pulp 2 kg
  • granulated sugar 2 kg
  • large orange 1 pc.
  • lime 1 pc.

How to cook:

  1. Wash lime and orange with a brush, cut into several pieces and remove white films and seeds (both give bitterness). Chop into small pieces together with the peel. In fact, we are talking about what we will cook in the soft abruz pulp interspersed with candied citrus fruits.
  2. Put the orange and lime slices in a saucepan, send the watermelon pulp there, also cut into small pieces, add sugar and leave for 2 hours. During this time, the fruit will release juice.
  3. Next, we proceed according to the scheme: cook for 15 minutes (from the moment of boiling), leave for 12 hours, cook for another 15 minutes and again soak the pulp and citrus fruits in syrup. We repeat, focusing on the readiness of the orange and lime peels. They should be soft, if not, we repeat the boiling and infusion procedure.
  4. We roll the finished jam into jars.

Thick watermelon pulp jam with spices

Having mastered the basic principles of making watermelon jam, you can start experimenting with tastes. Here culinary knowledge and a little experience come to the rescue. What spices can be added to jam? The same as in baked goods, in different mixes and quantities, depending on the fruit and vegetable.

So what goes for a watermelon? In my experience, vanilla, cinnamon, cloves, ginger, cardamom, star anise are good. Light rum or liqueur, for example, orange, is also very appropriate.

Another feature of the spicy watermelon jam recipe we'll make is decent thickening without a thickener. Boiling the juice to the required consistency negates the ability of the watermelon to produce liquid juice and eliminates the need for pectin.

Ingredients:

  • 1 kg of watermelon pulp
  • 1 kg sugar
  • lemon juice 1/2 lemon
  • vanillin pinch
  • carnation 2 color
  • ginger a piece the size of a phalanx of the little finger
  • liqueur "Cointreau" - 1-2 tbsp. l. (taste)

How to cook:

  1. Cut the pulp of the watermelon, cover it with sugar, leave it for 1 hour to let the juice stand out.
  2. We put the container on the stove, cook after boiling for 15 minutes. Be sure to remove the foam.
  3. We extract the pieces of watermelon from the syrup. We leave them aside, return to the syrup and cook until it thickens to the condition we need, usually up to one third of the original. About 20 minutes after boiling, squeeze the juice of half a lemon, stir the jam, and then, after another 10 minutes, we flavor by dropping the spices rolled into cheesecloth and fixed with a thread into a saucepan with syrup (cut the ginger into small pieces!) - like a garni bouquet. Tip: Make the thread long, leaving it outside the pot to remove and discard the bag at the end of cooking.
  4. We send the set pieces of watermelon to the boiled syrup, pour in the liqueur and cook for another 10 minutes. Squeeze out of the finished jam and take out a bag of spices and fill hot sterilized jars with a boiling thick mass.

Assorted jam of watermelon and melon pulp with apples

Excellent jam, does not need a thickener, as it uses natural pectin from sweet and sour apples. The varieties "Sinap", "Melba", "Antonovka", "White filling" and others are especially good. Choose melon with firm pulp. Be sure to add lemon or lime - then the jam will not become sugared and will last longer. The assortment of watermelon pulp, melon and green apples is one of my pleasant discoveries of the last harvesting season.

Ingredients:

  • watermelon pulp 700 g
  • melon pulp 700 g
  • apples 700 g
  • sugar 1.8 kg
  • lemon juice half large or 1 small

How to cook:

  1. Prepare the flesh of the watermelon and melon: remove the crusts and cut into slices.
  2. We clean the apples, cut into slices. Do not throw away the peel, but roll it into cheesecloth and secure with a long thread - we will cook the jam with natural apple thickener-pectin.
  3. Sprinkle the apples, melon and watermelon with sugar, leave for 2 hours to let the fruit juice. Then we set to cook, squeezing lemon juice into a mass with syrup. Do not forget about the "bag" with the peel and seeds from apples, cook with it, and throw it away at the end. You can cook according to the step by step recipe scheme ("five minutes"), or with "long" intervals of 10-12 hours. And you can boil for an hour after boiling over low heat and not forgetting to remove the foam, then cool, boil again for about 15 minutes, and that's it. In the latter case, the jam will stand for 3-4 months. It will stand for the longest if you cook in several receptions at intervals of many hours.

Little tricks:

- so that the watermelon jam will stand well and for a long time, without growing mold, try sprinkling it icing sugar;

- be sure to remove the foam;

- for those who want it thicker, almost all the recipes on this page focus on thickening the jam: adding pectin-containing powders, or natural pectin from apples (recipe with apples), or boiling until the desired consistency.

What else is added to watermelon jam?

If, like me, you like to experiment, make jam with delicious additions. With citrus peels, spices and liquor, we figured it out. What else will work?

- nuts, seeds, seeds;

- light rum and fruit liqueurs;

- spices (I repeat: vanilla, cinnamon, cloves, ginger, star anise, cardamom).

Delicious experiments!

Watermelon jam is very tender and insane delicious dessert, with which you can always please your household - you just need to stock up on a few watermelons and some other ingredients that are included in this sweet preparation in advance.

For those who are not yet familiar with, I would like to say that it can be cooked both from the pulp itself and from the crusts - in either case, you can get a true delicacy. So, let's figure it out from watermelon and jam from its peels.

Watermelon jam

  • watermelon pulp - 2 kg;
  • granulated sugar - 8 glasses;
  • 4 glasses of water;
  • freshly squeezed lemon juice - from two fruits;
  • vanillin for a pleasant aroma.

To make the jam, you need to make the initial processing of the watermelon. This is not difficult, but rather tedious, because it provides for obtaining pure watermelon pulp by separating it from the seeds and crusts. And, if it is not difficult to cut off the crusts, then in order to get the bones, you will need to work hard and spend a lot of time.

However, when you have completed everything, you need to cut the prepared watermelon pulp into small pieces, and then, pouring them with the amount of water allotted in the list of ingredients, start cooking over high heat. As soon as you notice the boiling process, wait about 5 more minutes and remove the mass from the stove. Watermelon pieces must be removed from the syrup formed during the boiling process and placed in ice water (namely ice water). After that, the process of preparing the dessert will have to be paused for a short time - for about 8 hours.

After the allotted time has passed, remove the watermelon from cold water and cover with the hot syrup you got when cooking. During the afternoon, let the mass be infused and soaked in juices. After that, the juice is again drained and two glasses of sugar, vanillin are added to it. In this composition, the syrup needs to be boiled for a while, and then a watermelon is laid in it. Now your task is to cook the mass until it becomes transparent.

Remove the jam from the stove, cool it down and you can enjoy its divine taste!

Watermelon jam is the most waste-free production (unless, of course, the discarded seeds are taken into account), since even from the peels of the berry you can cook an equally delicious dessert - jam from watermelon peels.

Watermelon Peel Jam

For cooking you will need:

  • watermelon peel - 2 kg;
  • granulated sugar - 3 kg;
  • water - 1 liter;
  • lemon juice (it is better to choose individually, to taste)

Jam from watermelon peels is relatively easy to prepare, but at the same time, it takes a very long time.

First, you need to prepare the main ingredient - watermelon rinds. To do this, they are processed - it is necessary to cut off the green skin - it is not needed. The remaining pieces must be cut into medium slices and boiled over high heat for five minutes. After this time, the crusts are removed from the plate and laid back on a sieve. They must be cooled and only then continue to make the jam.

Fill in hot water, in which the crusts, sugar were cooked and, putting on the fire to cook, start stirring - until the sugar dissolves and syrup is formed. Only then add the lemons.

Put the watermelon rinds cooled by that time in the syrup and continue to cook in this composition for half an hour. After this time, the mass is removed from the stove and infused for several hours. Practice shows that about three hours are enough for this. After that, you will again have to boil the mass with watermelon peels for twenty minutes and, after removing from the heat, insist for two hours. If necessary, you will need to cook again, but only over low heat. In the end, you should achieve such a result that the crusts are completely white.

When you cool the mass removed from the stove, the jam is ready!

In addition to these two desserts, you can cook other watermelon dishes, but that's a completely different story ...

Watermelon is a favorite delicacy not only in the summer season. For the winter, they are fermented and pickled in chunks or whole (if the watermelons are small). Nardek is made from sweet juicy pulp - watermelon honey. But it turns out that you can make jam from this huge striped berry. And not from the pulp, but from the crusts, which we usually throw away.

When choosing raw materials for a given harvesting for the winter, proceed from only two criteria. The watermelon should be:

  • not overripe;
  • thick-breasted.

The thin rind is good when we take the watermelon to eat right away. In this case, we are pleased with the thought that we paid our money mainly for what we ate, and did not throw it into the trash can. But for jam, a thin watermelon crust is not suitable, because after the necessary preparation of the crust for jam, practically nothing remains. In addition, jams made from thin crusts may have a specific odor that is not very pleasant.

The variety of watermelon does not matter at the same time, but the early watermelons, the first ones that appeared on the market, should not be taken for jam: in this melon, nitrates often go off scale. Manufacturers can thus accelerate the maturation process in order to enter the market with their products as early as possible. The closer to autumn, the calmer you can take a watermelon in the market.


Before cutting, the watermelon must be washed with a brush (if you want, with laundry soap) under running water. After that, cut, as usual, into chunks, cut the pulp or just eat - as it is more convenient for you. If you do not eat all of the watermelon at once, the rind can be stored in the refrigerator in a plastic container without any processing.

You need to prepare watermelon crusts just before making the jam. All preparation consists in cutting off the outer hard green layer (it is very convenient to do this with a device for peeling vegetables), and if desired, the rest of the pulp on the crusts is also cleaned. It all depends on the specific recipe, because there are different ways making jam from watermelon peels.


With exactly the same raw material, you can get jams that differ in taste and consistency, depending on:

  • how the crust is cut;
  • whether the remainder of the pulp is removed;
  • Is the cut raw material soaked in a soda solution;
  • whether various additives are used.

V different recipes you can find recommendations for cutting the crust from large cubes to small strips. When cut into strips, the jam may look more like confiture. The larger the cube, the longer the jam will take, and the cubes themselves must first be pricked with a fork or toothpick.

The pulp of a watermelon contains a much higher amount of moisture than the rind, therefore, when the pulp is completely removed, the jam is more often cooked with the addition of water. The soaking of the crusts is carried out in any case with a water change several times. Thus, nitrates and other substances that are not the most useful for humans are removed from the cut crusts. Soaking with soda does not affect nitrates: it is used when they want to get crunchy pieces in jam. Without baking soda, the crust is soft.

To improve the taste of watermelon peel jam, you can add:

  • lemon;
  • Orange;
  • vanillin;
  • cloves, etc.

But at the heart of the most simple recipes- only crusts and sugar. It is also permissible to cook jam without first soaking the crusts, if you are confident in the quality of watermelons and are not afraid of nitrates.


Speaking about the simplicity of the recipe, it cannot be said that the cooking process itself is so simple: you need to cook this jam for three days at long intervals.

This recipe requires a one-to-one ratio of crusts and granulated sugar. Cut the peeled crusts into 2x2 cm cubes and weigh in order to know the required amount of sugar.

If you do not have such an opportunity, take sugar "by eye" but remember: when making this jam, sugar is better to shift than not to report!

Put the whole crust in a cooking bowl, add a full amount of sugar, shake to mix everything, and leave in a cool place for 4 hours. The crusts will let out the juice, which will saturate the sugar.

We take out the bowl with the crusts, mix (it is best to take a wooden stirring spoon with a long handle or a spatula for this) and put on the quietest fire so that the sugar does not burn. Cook, stirring occasionally, until boiling. When bubbles and foam appear - the sugar has already completely dissolved, you can turn up the heat. We must remove the foam, it impairs the taste of the jam and shortens its shelf life, and besides, it can simply ferment.

The boiled jam is cooked for 5 minutes, after which it is removed from the stove, the basin is covered with a towel (you can put a grill on top of the basin so that the towel does not sag) and stands for exactly one day at room temperature.

After that, put it back on, wait for it to boil while stirring, boil for 5 minutes - and set it aside for a day again.

The third time we boil and pour into sterilized jars.

Recipe step by step for the winter


You can cook jam from watermelon peels and according to another recipe. Let's take crusts per kilogram:

  • 1 kg of sugar;
  • 1 liter of water (excluding water for soaking);
  • 1 teaspoon of baking soda.

Step 1. Peel the crusts and cut into 1.5x1.5 cm cubes, prick each cube with a toothpick.

Step 2. Dissolve the soda in a glass with hot water, pour the chopped crust into a saucepan and fill it with soda, and then five more glasses of water, mix and leave for 3-4 hours. After that, drain the soda solution, and soak the crusts in clean water twice for half an hour.

Step 3. Separately, cook the syrup from 500 g of sugar and 0.5 liters of water. When it boils, put the washed watermelon cubes into it and cook, stirring for 20-30 minutes, then remove and leave for 12 hours.

Step 4. Put on fire again and cook for 20-30 minutes, remove for 12 hours.

Step 5. We repeat the same thing, let stand for 12 hours and pour it cooled down.


Most often, this jam is cooked with lemon or citric acid as an additive. It brings a pleasant sourness and gives a subtle lemon flavor... You can also put the freshly removed zest of one lemon into the jam, rubbing it with a special grater directly into the boiling mass at the final stage. Also add:

  • freshly squeezed lemon juice;
  • lemon concentrate;
  • lemon with peel rolled in a meat grinder.

In the latter case, you need to cut it into pieces and select the grains, since they will be very bitter.

You can also cook watermelon jam with an orange, adding it with lemon or on your own. For this, the orange is cut into slices with the peel and boiled together with the chopped peels. You can only take the zest.

Jam in a slow cooker


To cook watermelon rind jam in a slow cooker, take the rinds, sugar and water in equal proportions.

  1. Boil water (0.5 l) and pour it into cubes from the crust (500 g), folded in a multicooker bowl.
  2. We fall asleep with half the sugar (250 g), and set the stewing mode for 1.5 hours, adding the rest of the sugar after 45 minutes.
  3. When an hour and a half have passed, we change the mode to steam cooking, set it for 15 minutes.
  4. This is necessary so that the excess water is gone and the jam thickens.
  5. Ready jam can be poured.

Alternatively, you can fill the crusts with a full amount of sugar in advance and leave to let the juice in, and then cook in the same way, slightly reducing the amount of water. If you want to add lemon or orange, cut it and add it directly to the multicooker bowl.

You can eat watermelons not only in summer! A wonderful berry can be harvested for future use. Salted and pickled watermelons are very tasty. If you want something sweet, then you can make jam.

There will be no indifferent sweet tooth!

Watermelon jam for the winter - general cooking principles

Jam can be made from pure watermelon pulp or from rinds. Both options are very tasty and interesting, and if illiquid parts are used, it is also very cheap. According to the standard scheme, sugar is added at the rate of 1: 1, but since watermelons are sweet, sometimes the amount of sand is reduced.

Cooking methods:

One-shot. The product is covered with sugar, infused to extract juice, then boiled down to the desired consistency.

Three times. Watermelons are boiled in syrup for several minutes, then cooled completely several times.

With boiling syrup. This method allows you to get a thick jam that resembles honey.

In addition to the main ingredients, lemon juice or acid can be added to the jam. They prevent the treat from becoming sugared and also give flavor. Often they put zest, cloves, cinnamon, sometimes watermelon is combined with other fruits or berries.

Ready jam can simply be put in dry jars, closed with tight lids, and put into the refrigerator. If the preparation is made for the winter, then it is better to use sterile jars and sealed lids, so the delicacy will reliably stand not only until the next season, if, of course, something of it remains.

Plain watermelon pulp jam

The recipe is simple, but very tasty and fragrant jam from the pulp of watermelon. In addition to sugar and the main ingredient, you will also need lemon juice. You can dilute 0.3 tsp instead. acid.

Ingredients

1 kg of watermelon pulp;

900 g sugar;

0.3 lemon.

Preparation

1. It is advisable not to use overripe watermelons for jam. We choose an elastic pulp, cut into cubes, put it into a saucepan or a basin, before the jam was cooked in them.

2. Fall asleep with granulated sugar. The watermelons are very juicy, so cover and leave for only two hours. But if you wish, you can leave it in the refrigerator overnight.

3. Does the juice come out? Gently stir the remaining sugar, put the pan on the stove. Bring to a boil, count exactly ten minutes and turn it off. The foam that will appear during the cooking process must be removed immediately.

4. As soon as the jam has completely cooled, turn on the stove again and cook the watermelons for another 10 minutes. Cool down to room temperature.

5. Before the last cooking add lemon juice. You can pour in diluted acid, but you cannot fall asleep in a dry form. We dilute with hot water, so it will dissolve in a small amount of liquid.

6. Now you need to boil the delicacy again for 10-15 minutes, then pour it into sterile jars, roll it up.

Watermelon jam for the winter (from the crusts)

There are very interesting recipe watermelon jam for the winter, which is made from waste in the truest sense of the word. White crusts are used, which are located between the pulp and the green rind. Shown is the weight of the pure product, that is, trimmed. If there is a layer of red pulp on it, then it's okay.

Ingredients

2 kg watermelon crusts;

6 tbsp. water;

2 kg of granulated sugar;

Preparation

1. Peeled white crusts need to be chopped. For them to be well saturated with syrup, large pieces do not need to be done. Can be cut into cubes, sticks, triangles or any other way.

2. Put the crusts in a saucepan, add 6 glasses of cold water, bring to a boil, boil for ten minutes.

3. Drain water, add to it sugar syrup, put on the stove again and bring to a boil.

4. Return the crusts to the pan, boil for ten minutes, cool.

5. Grind the lemon zest, squeeze the juice.

6. As soon as the jam has completely cooled, pour in the juice, put in the zest and cook again for ten minutes after boiling.

7. Cool down again.

8. Put the watermelon delicacy on the stove again, cook on low heat for 10-15 minutes, pour it into jars, put it away for storage.

Thick jam from the pulp of watermelon

The method of making jam from the pulp of watermelon for the winter, which turns out to be very thick, even somewhat resembles honey in consistency. The cooking method is one-time, but it will take about four hours along with infusion.

Ingredients

2 kg of watermelon pulp;

1.6 kg of granulated sugar;

0.3 tsp citric acid.

Preparation

1. Cut the watermelon pulp into pieces, but do not grind it, for this method you can make large enough cubes up to 2-3 centimeters.

2. Pour a little granulated sugar at the bottom of the pan, put the watermelon blanks, cover with sugar on top.

3. Cover, leave for a couple of hours to extract juice.

4. Put on the stove, stir gently, boil watermelon pieces for about ten minutes. As the foam appears, carefully remove.

5. Take a slotted spoon, remove the pieces of watermelon from the syrup. Or we just pour it into a colander. Cover the pieces with something to prevent accidental debris or dust from getting into them.

6. Put the syrup back on the stove and cook.

7. To prevent sugaring. Dissolve citric acid in a tablespoon of water, add to the saucepan.

8. Prepare the syrup until the flask becomes thicker. But remember that after cooling it will thicken more. Usually boiled down by a third.

9. Return the watermelon pieces to the syrup, boil for about ten more minutes all together and you're done! Cool and put the jam in the refrigerator. Or we pour the hot mass into sterile jars, put it away for storage.

Watermelon jam for the winter with soda (from the crusts)

Another way to make jam from watermelon crusts for the winter. It is distinguished by the use of baking soda. The product softens the fibers, the crusts become softer, after cooking they are somewhat reminiscent of pineapple slices.

Ingredients

1 kg of peeled watermelon rinds;

1 tsp regular soda;

1.2 kg of sugar;

1 cup boiling water;

1 g vanilla.

Preparation

1. Cut the peeled white crusts into small cubes or slices. Unlike pulp, it is better to chop them finely. We fall asleep in a saucepan.

2. Pour a teaspoon of baking soda with a glass of boiling water, stir, add five more glasses of cold water. Pour it all over the watermelon crusts, stir.

3. We leave the workpiece for five hours.

4. Drain the water with soda, rinse the pieces, fill with clean cold water for 30 minutes. Then we drain it too.

5. Pour half of the sugar, it turns out 600 g, add three glasses of water to it, put it on the stove and prepare the syrup, just bring it to a boil.

6. Put the prepared watermelon crusts into the syrup, add the remaining sugar, stir thoroughly and slowly bring to a boil. We take our time so that all the sand dissolves.

7. Boil for 15 minutes, turn off. We leave the crusts for impregnation for 10-12 hours.

8. Put the watermelon jam on the stove again. We add vanilla to it, but not necessarily.

9. Boil for a quarter of an hour, pour into jars, remove the watermelon miracle for storage.

Spicy watermelon pulp jam

If you don't like some types of spices, then you can safely exclude them or add something of your own. Cinnamon and vanilla pods are used here, but if you wish, you can simply add powders from sachets to the watermelon mass.

Ingredients

2 kg of watermelon pulp;

2 kg of granulated sugar;

1 cinnamon stick;

1 vanilla pod;

3 carnations;

0.5 lemon;

1 piece of ginger 3-5 g.

Preparation

1. Cut fresh watermelon pulp, sprinkle with granulated sugar, leave to extract juices for several hours.

2. Put on the stove, stir well.

3. Tear off a piece of gauze or a wide bandage, put all the spices on it. It is better to cut the ginger into slices so that the root gives off all the flavor. Tie with a knot.

4. When boiling, remove the foam from the watermelon jam and only then add the spice bundle. If you throw it earlier, then foam will collect on the fabric.

5. Boil the jam for 10-15 minutes. Cool it down. We repeat the cooking one more time and cool again.

6. Before the third cooking, squeeze out the lemon juice. We put on the stove, boil for 5-7 minutes, squeeze a bag of spices with two spoons.

7. Boil for another minute, pour spicy watermelon jam into jars.

Watermelon jam for the winter "Citrus flavor"

A variant of a wonderful and unusually fragrant watermelon jam for the winter. Lemon and orange are used here. But if you wish, you can take one or add another citrus, for example, tangerine, lime.

Ingredients

1.5 kg of watermelon;

1 orange;

1.5 kg of sugar.

Preparation

1. Rinse lemons and oranges thoroughly, cut into small cubes with the peel. Pour into a saucepan. It is advisable to remove bones and white films during cutting.

2. Add diced watermelon and prescription sugar. Leave for three hours.

3. Boil for 15 minutes, leave for 10 hours. Boil again for a quarter of an hour and leave until complete cooling.

4. Boil the jam again. Assess the condition of the orange peels. If they are suddenly harsh, then let the jam soak in the syrup again.

5. If the crusts are soft, soaked, then pour the watermelon mass into jars, roll it up.

If the watermelon jam turns out to be too liquid, then you can add a special thickener, it is sold in bags in the spice departments.

Foam in jam is not only ugly, but also dangerous for harvesting. It accumulates specks that accidentally fell. To prolong the safety of the watermelon delicacy, you need to carefully clean everything up.

Open watermelon jam will not grow moldy and will last for several months if you sprinkle it with powdered sugar on top.