Watermelon jam is not only delicious, but also an opportunity to remember summer days. The cooking is simple and without any special tricks. Let's look at a few recipes for unusual jam.
When we eat fresh watermelon, the peel goes into the trash. Now leave such a valuable product. The first recipe will be exactly this: watermelon skin jam. To prepare you will need:- large, ripe watermelon with dark green rind (minimal yellow spots!):
- lemon – 1-2 pieces;
- sugar – 1-1.2 kg;
- vanilla sugar – 1 sachet;
- citric acid – 2 grams;
- baking soda – 3 tbsp.
We've shared two delicious recipes. Add orange, grapes, melon to watermelon and enjoy the unusual combination of fruits and berries. And to make candied watermelon, fish out slices from the skins of the jam, roll in sugar and dry in the oven. Bon appetit!
Hello!
In one TV show the other day I saw how a cook made jam from watermelon rinds. It turned out quite interesting, and the recipe itself amazed me, it was so simple. The fact is that we always throw the crusts into a bucket, but you can create culinary masterpieces from them. And this can be done differently each time.
It turns out that you can put any citrus fruit in this delicacy, which will only enhance the taste and aroma. Sometimes even such a miracle can resemble marmalade if gelatin is added to it. You can cook it either on the stove or using a slow cooker.
Give yourself and your loved ones an original dessert for tea; you can eat it right away or put it in jars for the winter. Choose! For those who have never made it, I recommend that you first make this jam for testing, and then you will definitely not be able to resist and start making preparations for future use.
In general, it will be unusual, tasty and most importantly beautiful. By the way, you can prepare such a sweet not only from the crusts, but also using the pulp. It usually makes amazing jam or confiture. Next time I’ll share some of my other experiences with you.
Now choose any recipe you like and create in your kitchen. After all, August is already in full swing, which means that this big berry is ripe and is waiting to be eaten or processed.
In this version, pieces, or rather watermelon rinds, boiled in sweet syrup remind everyone of candied fruits, only they are not dried, but soft and beautiful in appearance. They have a transparent structure and amber color.
By the way, you can easily add lemon zest or, for example, a sprig of mint at your discretion.
The first cooking option will be classic without any additives. And then, let's look at other types. This recipe is also considered quick because it uses baking soda, which helps the watermelon rinds become soft in a matter of minutes. I hope that you will be happy to please your beloved family with such cool treats in winter. But don’t forget about other types of jam, because now is the season, and,
We will need:
- Watermelon rinds - 500 g
- Soda - 2 tbsp
- Granulated sugar -1 tbsp.
- Water - 0.5 l (for soaking) and 0.5 l for cooking
Stages:
1. Start right away with the most basic. Collect all the crusts and start cutting the watermelon. The crusts that you see will first need to be cleaned of thick green skin. Leave the white part. If there is a little bit of pulp left there, then that’s not bad, it will turn out even better. Chop into cubes.
2. Now we cast a spell, place the pieces in a deep container and fill with soda solution (water + soda). Keep in this liquid for 2 hours. This will help the crusts become softer and cook faster. Then place the food in a colander, drain the water, and rinse the crusts themselves with regular running water.
Now place the main ingredients in an enamel bowl or saucepan and cook until boiling. Then drain the water. Wash the peels again in cold water.
3. Now pour water again and add sugar to the watermelon cubes. Cook over low heat for about 1 hour.
4. After a while, you will see an amber color, and the pieces themselves will also become transparent.
5. Distribute the hot mixture into a clean glass container and cover with a lid. Cool to room temperature and then store in a cool place. Bon appetit!
Watermelon rind jam with lemon
Now I propose another idea, or rather an interpretation of the previous option. You can add a citrus component to this jam, such as lemon or its zest.
Lemons contain a lot of pectin, and this helps the delicacy to be thick, but also transparent like glass. Add lemon and you will be delighted with what you see.
You can, of course, use a substitute, that is, citric acid.
The result will be a kind of jam or a mass very similar to jam. In terms of appearance, such a miracle cannot be distinguished from apple confiture, but the taste, of course, is radically different. The consistency itself is elastic and ideal for greasing sponge cakes and baking.
We will need:
- Watermelon rinds - 2 kg
- Sugar - 2kg
- Lemon - 1 pc.
Stages:
1. So, take the pieces and separate the pulp from the crusts. You can use what is left after eating. This is home production that turns out to be waste-free. Cut off the hard skin with a sharp, well-sharpened knife. Then chop each watermelon strip into cube-like pieces. Don't crush them too much.
Important! In order for all the pieces to cook evenly, they must be cut to the same size. The smaller the slices, the faster they will cook.
2. To make the peels soften and become soft, use the juice of one lemon. Squeeze it directly over the berry. Sprinkle with sugar and stir. Leave to stand for 2-3 hours to release a lot of juice.
3. And then cook on low on the stove; if suddenly all the liquid evaporates, but the slices are still hard, then you can safely add a little water by eye, the main thing is that nothing burns during cooking.
After boiling, this berry mixture is usually stewed for one hour.
4. Well, after that you can take a blender and beat the mass with it, or you can leave it like that. In any case, transfer the treats into sterile jars and close the metal lids tightly and airtight. Bon appetit! Store in a cellar or refrigerator. The smell is amazing and the taste is great.
How to make jam from watermelon rinds and oranges at home
And now I also want to demonstrate one delicacy, to which I advise you to add an orange fruit, this is an orange. In general, it will be amazing if you add lemon. The result is such a magical trio.
And to speed up the whole cooking process, you can take a blender and blend all the main ingredients in it. Comes out quickly and instantly. So, try to do it.
Mostly the recipes for Five Minutes are given, I think that you are already familiar with them in any case, but if not, then read the instructions and you will definitely succeed.
To be honest, this kind of beauty reminds me of something. It is also extraordinarily beautiful and is usually brewed with citrus fruits.
We will need:
- Watermelon rinds - 1 kg
- Sugar - 650 g
- Soda - 1 tsp
- Water - 1 l
- Lemon and orange - 1 pc.
Stages:
1. As in the first recipe, first make a soda solution. Combine baking soda and water, stir. Place finely chopped pieces of watermelon rind into it. Then be patient and soak them for 2.5 hours. Afterwards, pour the solution into the sink and rinse the pieces under cold water.
2. Immediately sprinkle with granulated sugar and stir. Juice should appear, wait about 1 hour.
3. Afterwards, place the basin in which you will cook it on the stove and boil the mixture. Cook for 5 minutes, then let cool and cook again for 5 minutes.
5. By the way, I have also seen options for cooking with lemon peel, you can add it here too. And boil for a few minutes and then remove.
6. While hot, pour the treat into sterile jars and screw on with clean lids. Store in a closet and out of direct sunlight. Happy discoveries!
Watermelon jam from pulp and rinds
I think that if you add watermelon pulp to the crusts, only in moderate quantities it will turn out even more interesting. Do you think that perhaps you are generally accustomed to cooking only from pulp? Which is also very tasty.
And to ensure that the jam does not turn out too cloying, please add any citrus fruit, such as lime, lemon or orange. Use the zest and get new shades.
But, if you don’t want to, you can do without them. This option is somewhat similar to the previous ones, but in this case additional water is not added to the jam and soda is not used. And the process itself is completely different.
We will need:
- Watermelon rinds - 1.5 kg
- Sugar – 1 kg
- Orange - 1 pc. (or without it)
Stages:
1. Take the crusts and process them, cut off the hardened part, the green skin. Leave the white part as well as some of the pulp. Cut into pieces and put them in a bowl or whatever you will cook in. For variety, you can cut it into cubes rather than cubes.
2. Immediately after cutting, add sugar to the watermelon and stir. Without waiting for the juice to release, start cooking immediately. Simmer over low heat, stirring constantly. You will see sweet sugar syrup and pieces in it. Once the mixture boils, cook for 5 minutes, turn off the stove and leave to cool to room temperature, covered with a cotton towel.
3. Repeat this procedure 3-4 times, cook for 5 minutes, it turns out in 3-4 batches. This will ensure that the pieces do not become overcooked and will be absolutely transparent, like a tear.
When you cook it for the last time, add orange zest and a couple of tablespoons of fresh juice to the jam. Stir and continue cooking for about 5 minutes.
4. The finished gourmet looks simply excellent. Perhaps no one will even guess what kind of “fruit” this is and what it is cooked from.
5. Pack the hot mixture into glass bottles and cover with lids, cool upside down under a blanket. Eat with milk and hot bread or
Video on how to make jam from watermelon rinds in a slow cooker
Well, in conclusion, as I said at the beginning of this note, this dish can be prepared easily using a multi-device. After all, you can take it with you directly to the dacha and from your homemade watermelons, after you eat them, you can brew such a sweet amber miracle.
Well, watch all the detailed description in this video and learn. There is nothing difficult, the main thing is to cut the components correctly and choose the desired mode. By the way, bees flock to such a fragrant smell, be prepared for this, treat them too).
With this I finish writing this post. I hope you liked all the recipes and you will go to the market today, buy a watermelon, and cook such a treat from the waste (rinds) that you always throw in a bucket. After all, it turns out that you can cook from what is at hand, and we don’t even suspect it.
Good luck to everyone and see you soon! Goodbye!
Watermelon rind jamThis plant is native to Africa. Today, watermelon is cultivated in more than one hundred countries around the world. In Russia, this amazing berry begins to ripen at the end of August. It is an annual plant, has round or oval greenish fruits with red and juicy flesh.
Useful properties of watermelon and contraindications
Watermelon is a dietary product. Its calorie content does not exceed 30 kcal per 100g. This berry has a significant advantage over other vegetables and fruits in terms of the content of nutrients. The tasty and juicy flesh is the part that we usually eat. But don’t forget about the peels and seeds, they contain much more vitamins and amino acids, so watermelon jam for the winter will boost your immunity and become a real source of health for your family.
Useful properties of watermelon
This product contains many vitamins and minerals that have a positive and even therapeutic effect on the human body:
- A set of vitamins PP, C, B, D and carotene improve the condition of the liver and gall bladder, prevent the formation of stones (watermelon consumption is mandatory for chronic hepatitis);
- Folic acid and iron salts are involved in blood formation processes, which helps fight anemia and anemia;
- Potassium helps crush and remove kidney stones; it is this element that has a diuretic effect;
- The fiber contained in watermelon absorbs and removes toxins from the intestines and adjusts the digestion process;
- The element lycopene, which is part of watermelon, is a powerful anti-cancer agent;
- Watermelon seed oil, rich in zinc and selenium, normalizes the functioning of the prostate gland and strengthens men's health;
- The amino acids contained in the crusts help the intestinal microflora fight dysbiosis.
Contraindications for use
Sweet watermelon jam, like the fresh product, contains a large number of sugars, which is contraindicated for people with diabetes. During the ripening period of these berries, it is better to have with you a device that measures the level of nitrates in the product, for example, the SOEKS 2 Nitrate Tester. Watermelon accumulates pesticides that are used to fertilize plants. Their level often exceeds the norm, which can adversely affect human health and cause severe poisoning.
Winter preparations are not limited to pickles and compotes. It’s not very popular only because many people don’t know how to cook it. The sweet pulp, which we are used to enjoying only in the summer, can become a wonderful winter dessert, and the peels, which are usually thrown away, can be a healthy and tasty addition to it.
Watermelon jam for the winter, recipes for which can be found on our website, are prepared quite simply and quickly. This product tastes amazing on its own and also goes well with other fruits and berries. Today, the most popular is watermelon jam with the addition of melon. The combination of their sweet tastes is reminiscent of warm summer and fruit-rich autumn.
When ripe watermelons begin to appear on markets and store shelves, it’s time to make preparations for the winter. Watermelon jam, the recipe for which is easy to remember, is not limited to this product. Lemon, orange and even raspberries will only diversify and complement the taste of such preservation.
Jam recipes are varied and are not limited to pulp. When you have enjoyed a juicy ripe watermelon, do not rush to throw away the leftovers, they are also healthy and edible.
Before making jam from watermelon rinds, you need to prepare them. It's quite easy to make, and the dish turns out very tasty. Cooked in sugar syrup, the crusts become soft and almost transparent, reminiscent of marmalade. This jam is useful for both adults and children.
Result:
Watermelon is a source of a large number of useful substances. This berry is tasty and retains its properties not only fresh, but also canned. Jam made from the rinds and pulp of watermelon will replace a summer product even in winter and will delight family and friends.
The bright color and large size of the berries, the sugar content of the juicy pulp and grandmother’s secrets of sweets from the rinds - all this makes the hero of our article very popular. At the same time, watermelon jam is not as famous as desserts made from other berries, recipes for which with colorful photos fill the culinary sections.
Today we invite you to pay attention to three ideas for a delicious accompaniment to tea, and at the same time take a break from the routine perception of watermelon possibilities.
Almost everyone knows about jam made from watermelon rinds for the winter. Much fewer housewives make marmalade from the solid parts of watermelon jam (marmalade is made by removing the rinds from the jam and rolling them in sugar/powdered sugar). And very few housewives pay due attention to recipes for jam made from watermelon pulp.
But in vain! Jams made from watermelon pulp are a very profitable application of our efforts in the kitchen! Even a novice cook can easily figure out how to make it. And as a result, according to any of the recipes, you will get a very sweet, tender and aromatic dish, which is also perfectly stored in the form of canned preparations - until the next season!
If you don’t yet know how to make the mentioned jam from the crusts, we invite you to read our article:
Watermelon jam: the simplest recipe
The only condition to take advantage of the simplicity of this recipe is to have a multicooker.
We need
- Watermelon, red pulp – 1 kg
- Sugar – 1 kg
How to do
- My watermelon. Cut into large slices, remove peel and seeds.
- Cut the prepared red pulp into cubes - as you like, but preferably with an edge of 2 cm.
- Sprinkle the chopped pulp with sugar and leave for at least 2 hours.
- Place the watermelon that has released its juice into the slow cooker. “Extinguishing” mode, time 40-60 minutes.
- Toward the end of cooking, you can add spices or lemon and orange zest.
- We sterilize the jars and place hot jam on them for rolling.
We send the rolled up jars to a cool place to cool in an upside down position.
- Cherry leaves and fresh mint leaves: cut and add 5-10 minutes before the end of cooking;
- Honey: add slightly warm (!) jam to the prepared one;
- Spices: add 3-5 minutes before removing from heat. Universal ingredients are ginger, cinnamon, vanillin, cloves.
Read more about spices here:
Serve watermelon jam beautifully! The recipe you choose deserves an exquisite tea party with family and friends, a memory of which you will want to take a photo.
At the same time, it is not at all necessary to complicate the evening by preparing a cake or cupcake. Just take out the preparation and spread the jam on fresh bread, pour over the whipped cottage cheese, make a topping on yogurt or fruit salad, serving it in wide glasses with a thin stem.
Or fish out your grandmother’s crystal vase from the far corner of the closet and place it in the center of the table. All participants will be able to get plenty of sweet food from it. We wish you warm meetings and successful recipes for friendly gatherings!
Watermelon is a favorite delicacy not only in the summer season. For the winter, they are fermented and pickled in slices or whole (if the watermelons are small). Nardek - watermelon honey - is made from the sweet juicy pulp. But it turns out that you can also 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 this preparation for the winter, proceed from only two criteria. Watermelon should be:
- not overripe;
- thick-skinned.
A thin rind is good when we take a 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 in the trash. But a thin watermelon rind is not suitable for jam, since after the necessary preparation of the rind there is practically nothing left for jam. In addition, jam made from thin crusts may have a specific, not very pleasant smell.
The type of watermelon does not matter, but early watermelons, the first ones to appear on the market, should not be taken for jam: the nitrates in this melon are often off the charts. Manufacturers can thus speed up the maturation process in order to get their products to market as early as possible. The closer to autumn, the calmer you can buy watermelon at the market.
Before cutting, the watermelon should be washed with a brush (and laundry soap if you wish) under running water. After this, cut it into slices as usual, trim off the pulp, or just eat it - whichever is more convenient for you. If you don't eat the whole watermelon at once, the rinds can be stored in the refrigerator in a plastic container without any processing.
You need to prepare the watermelon rinds immediately before preparing the jam. All preparation consists of cutting off the outer hard green layer (it is very convenient to do this with a device for peeling vegetables), and if desired, the remaining pulp on the peels is also cleaned out. It all depends on the specific recipe, because there are different ways to make jam from watermelon rinds.
With exactly the same starting raw materials, you can get jams that differ in taste and consistency, depending on:
- how the crust is cut;
- whether the remaining pulp is removed;
- Is the chopped raw material soaked in a soda solution?
- whether various additives are used.
In various recipes you can find recommendations for cutting the crust from large cubes to small strips. When cut into strips, the jam can be more similar to confiture. The larger the cube, the longer the jam cooks, and the cubes themselves must first be pricked with a fork or toothpick.
The pulp of a watermelon contains a much larger amount of moisture than the rind, so when the pulp is completely removed, the jam is often cooked with the addition of water. In any case, the crusts are soaked by changing the water several times. In this way, nitrates and other substances that are not the most beneficial for humans are removed from the chopped peels. Soaking with soda does not affect nitrates: it is used when you want to get crispy pieces in the jam. Without soda, the crust is soft.
To improve the taste, you can add the following to watermelon rind jam:
- lemon;
- orange;
- vanillin;
- cloves, etc.
But the simplest recipes are based on only crusts and sugar. It is also acceptable to prepare jam without first soaking the rinds if you are confident in the quality of watermelons and are not afraid of nitrates.
Speaking about the simplicity of the recipe, we cannot say that the cooking process itself is so simple: this jam needs to be cooked for three days at long intervals.
This recipe requires peels and granulated sugar in a one to one ratio. Cut the peeled peels into 2x2 cm cubes and weigh them to know the right amount of sugar.
If you do not have this opportunity, take the sugar “by eye” but remember: when preparing this jam, it is better to add sugar than not add it!
Place the entire crust in a cooking bowl, add the full amount of sugar, shake to mix everything, and leave for 4 hours in a cool place. The crusts will release juice, which will soak up the sugar.
Take out the bowl with the crusts, mix (it’s best to use a wooden stirring spoon with a long handle or a spatula for this) and put on the quietest heat so that the sugar does not burn. Cook, stirring, 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 worsens the taste of the jam and shortens its shelf life, and in addition, 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 wire rack on top of the basin so that the towel does not sag) and sits 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 aside again for a day.
Boil the third time and pour into sterilized jars.
Recipe step by step for the winter
You can make jam from watermelon rinds using another recipe. Let's take a kilogram of crust:
- 1 kg sugar;
- 1 liter of water (not counting water for soaking);
- 1 teaspoon of baking soda.
Step 1. Peel the crusts and cut them 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 with another five glasses of water, mix and leave for 3-4 hours. After this, drain the soda solution and soak the peels in clean water twice for half an hour.
Step 3. Separately cook syrup from 500 g of sugar and 0.5 liters of water. When it boils, drop the washed watermelon cubes into it and cook, stirring, for 20-30 minutes, then remove and leave for 12 hours.
Step 4. Put it on the fire again and cook for 20-30 minutes, remove for 12 hours.
Step 5. Repeat the same thing, let it stand for 12 hours and pour it cool.
Most often, this jam is cooked with lemon or citric acid as an additive. This adds a pleasant sourness and a subtle lemon aroma. 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, minced 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 make watermelon jam with orange, adding it together with lemon or on its own. To do this, the orange is cut into slices with peel and boiled together with the chopped peels. You can only take the zest.
Jam in a slow cooker
To cook jam from watermelon rinds in a slow cooker, take the rinds, sugar and water in equal proportions.
- Boil water (0.5 l) and pour it into the crust cubes (500 g), folded in the multicooker bowl.
- Add half the sugar (250 g) and set the simmer mode for 1.5 hours, adding the rest of the sugar after 45 minutes.
- When an hour and a half has passed, change the mode to steaming and set for 15 minutes.
- This is necessary so that excess water is removed and the jam thickens.
- The finished jam can be poured.
Alternatively, you can fill the crusts with a full amount of sugar in advance and leave to let the juice flow, 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.
Loading...