Any to a thrifty housewife It’s nice if no waste is left during cooking, if everything goes into use and is used for its intended purpose. Today you will learn how to make jam from watermelon rinds for the winter, recipes for which we have selected for you in this article. They are simple to make, and the taste will be such that guests will ask how you managed to create such a miracle!
Jam from watermelon rinds is also good because we can use the pulp to make compote for the winter or make it, and use it in other desserts or simply eat it as a snack with tea.
For this dish, it is best to use berries grown either on your own plot or purchased from those private traders whom we trust, because it is in the crusts that all harmful substances accumulate.
Watermelon rind jam for the winter
We present a classic, proven recipe, the dessert of which always turns out very tasty. All proportions are indicated per 1 kg of processed crusts.
How to make jam from watermelon peel
Wash the watermelon as usual, paying special attention to the peel - if necessary, wipe it with a sponge.
- We cut the berries and either eat the pulp or use it for other dishes. In the first case, put the crusts in a separate bowl.
- Using a thin knife or a special one for peeling potatoes, cut off the green skin from the peels, removing it to the white part. We also trim off the pink areas. The output should be white bars.
- We weigh them and, depending on the result, recalculate the ingredients.
- We cut the peels into strips, flat slices or cubes at your discretion.
- Rinse under running water in a colander and let drain in it.
- In the meantime, we are making syrup: pour 1 kg of sugar into 1 liter of water and, as soon as it is completely dissolved and the liquid boils, put the crusts into it. Keep it on low heat for 20 minutes, regularly removing the foam with a wooden spoon, then turn everything off and let it cool.
- Bring to a boil again, stirring, and cook until the cubes are transparent - about 20-30 minutes.
While everything is being prepared, wash the lemon thoroughly, pour boiling water over it to remove the waxy coating, wipe and rub fine grater– we need the zest from the whole fruit.
20 minutes after the start of the 2nd cooking, add the zest to the jam. Add vanillin there, if desired, at the tip of a knife. Keep it on for a couple more minutes and turn it off. Roll the jam into jars as usual.
Watermelon peel jam with lemon juice
Ingredients
- Processed peels- 1 kg + -
- Cardamom, cinnamon, cloves- optional + -
- Vanillin - on the tip of a knife + -
- Soda - 3 tsp. for 3 liters of water + -
- - 1 kg + -
- - 1 PC. + -
- - 3-4 glasses + -
How to make jam
The watermelon slices in this jam turn out amber, transparent and with a crunch, since we will soak them in a weak soda solution.
- We prepare the crusts as in the previous recipe, but it is better to cut them into flat slices 2 by 3 cm - this way they will be better soaked. We prick them with a fork in several places, dilute the soda solution and send them there. Leave the crusts for 6 hours without a lid, as long as they are completely covered with water.
- Then the peels need to be washed thoroughly. To do this, first hold it in a colander for 1-3 minutes in running water, and then let it stand in clean water for half an hour at least a couple of times.
- Meanwhile, prepare syrup from half (500-600g) sugar and all the water. As soon as it boils, put the crusts into it and keep it on low heat 20-25 minutes. Then turn it off and leave it covered directly in the pan for 8-10 hours.
- After time, pour the remaining sugar into the jam, bring to a boil and boil for the same amount - half an hour or a little more. Let's leave it again.
- We repeat the entire procedure for the third time and here we boil until transparent, each time testing the density of the slices - they should be easy to bite off.
- While the jam is preparing, peel an orange or lemon and cut its rind into slices. You can grate citrus, but not everyone likes pieces of zest, so you can use large pieces, wrapped in a non-woven bag. We put it in jam.
- Squeeze the juice out of the remaining lemon pulp, pour it into the jam, and add vanilla. Keep it on the fire for 2-3 minutes, pour it into jars and roll it up.
Store this jam from watermelon rinds You can do without a refrigerator for the winter. In addition, crusts made from it are suitable for decorating or complementing various desserts - cakes, curd masses, as juicy sweet candied fruits.
This jam will taste a little like apple or apple-pear jam in its sourness and aroma.
To play with flavor nuances, we just need to add various spices to the main composition as desired and use different types zest - orange, lemon or tangerine and various juices.
As you can see, making jam from watermelon rinds for the winter, the recipes for which you found here, is not difficult, but it takes time. Try it! The result is worth it - both your loved ones and guests will certainly appreciate your efforts.
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, and 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 is fresh, 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 it in there boiled water(200 g) and place the vessel on the fire. Cook the watermelon until it becomes soft. Next, drain the liquid and watermelon pulp add half a kilogram of sugar and the zest of one lemon or orange. 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. White pulp cut 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. The watermelon jam, the recipe for which you just learned, turns out 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, pleasant aroma, but 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 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! Sweet dessert made from cherries, apricots, raspberries, strawberries, 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 how separate dish 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.
- After watermelon treat put it 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 nutrition.
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 from aromatic products juice will come out.
- 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 please winter evenings its variety of vitamins and tastes. 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
- Watermelon jam or watermelon seeds It has 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.
- Keep ready-made jam must be in a cool, dry place, without penetration sun rays. Metal lids You can lubricate them with Vaseline to protect them from rust.
- The room temperature should be at least 12 degrees.
Watermelon jam- This is a tasty, rich delicacy that will become a favorite in any family. It can be prepared from the crusts or pulp, with the addition of mint, lemon, melon, etc. Our new cooking variations will certainly please you.
Watermelon jam: recipe
You will need:Vanillin
- watermelon pulp, granulated sugar – 1 kg each
- lemon
- a packet of pectin
Cooking features:
Remove the green and white crusts from the fruit. Remove the seeds from the rest and chop into cubes. Place in a separate container, sprinkle with sugar, let stand for a couple of hours to release the juice. Transfer the resulting mass to the stove and cook for about half an hour after it starts boiling. Leave for a couple of hours and boil again. To prepare you will need 3 such approaches. Before the last cooking, grind the contents through a sieve, additionally blend in a blender, mix with vanillin and lemon. For thickness, add pectin. Pour into jars.
Watermelon jam
Select a large watermelon, divide it in half with a sharp knife, remove the pulp, chop into small pieces, place in a suitable container, and place on low heat. Stir, wait until the contents are reduced by half. Remove from the stove and let the paste cool slightly. Grind the pulp through a sieve. Only the seeds should remain on the sieve. Pour the liquid substance into a saucepan and place on the stove. During cooking, try to stir the contents as often as possible. As a result, you should be able to thick mass beautiful amber color. Distribute into containers and screw on the lids.Watermelon pulp jam - recipe
Required components:
Sugar – 0.4 kg
- clean water – 0.25 cups
- lemon
- watermelon pulp – 0.4 kg
Subtleties of preparation:
First, cut and then chop the watermelon pulp (do not forget to remove the seeds from it). Place in a suitable container, mix with ¼ glass of water, cook until softened (this will take about half an hour). Cut the zest from the washed lemon. Make syrup from lemon juice and 0.25 kg of sugar. Mix the remaining sugar with the watermelon pulp, allow time for it to completely dissolve. Mix with zest and syrup. Cook the mixture for about 40 minutes until the contents reach the desired thickness.
Try it too.
Watermelon jam for the winter
Ingredients:
Chopped watermelon pulp - 4 tbsp.
- sugar - one and a half glasses
- ginger - a large spoon
- fresh chopped mint – 0.6 cups
- lemon zest and juice – 2.1 tbsp. spoons
- black pepper – 0.6 tsp.
Subtleties of preparation:
Place in a blender bowl lemon zest, mint, granulated sugar, beat gently. Using a blender, you also need to stir the watermelon pulp and black pepper. Place the prepared ingredients in suitable container, cook until the contents are reduced by half. To speed up the process you can drain sweet juice. Pour in lemon juice, a little wine, add ginger. Cook the mixture for about 8 minutes. Place the mixture in jars and screw on the lids.
Prepare and.
Recipe with watermelon rinds
You will need:
Crusts – 1 kg
- lemon (you can also use orange)
- granulated sugar – 1.22 kg
- vanillin
- three glasses of water
How to cook:
Remove the white peel from the fruit. Get rid of the pink pulp and tough skin completely. Chop the crusts into elongated or curly pieces. Make sure they are small in size. Prick each crust with a fork and place in baking soda solution for 4 hours. The solution is prepared from a small spoon of baking soda and a liter of water. This will allow the slices to retain beautiful shape. Rinse the peel, fill with clean water, let stand for 30 minutes, wash, fill again, leave for half an hour.
What do you think?
Recipe with melon
You will need:
Melon, watermelon – 1 kg each
- granulated sugar – 1 kg
- a glass of water
- vanilla
- acetic acid - to taste
- lemon juice (from one fruit)
Subtleties of preparation:
Cut off the outer crust from the fruit, remove the soft core, and chop into small slices. Scald with vinegar diluted in equal quantities with water. IN cold water arrange the chopped slices. Immediately transfer to a sieve to drain excess water. Do sweet syrup from 1 kg melon, sugar, lemon juice and a glass of clean water. To enhance the taste you can add Not a large number of vanillin. Boil the syrup until the water has completely evaporated. Place melon slices in the boiled syrup and cook until transparent. Place warm in jars, cover with parchment, tie with twine.
Cooking tips:
1. Be sure to stir the contents during cooking. This will prevent burning, which can ruin the taste of the finished treat.
2. For pulp preparations, choose fruits late varieties, since they contain large amounts of glucose and sucrose. The pulp of late varieties has another advantage - they do not have so many seeds.
Prepare this too - it will be extremely tasty and your whole family will love it.
Watermelon is a favorite delicacy not only in summer season. For the winter, they are fermented and pickled in slices or whole (if the watermelons are small). From sweet juicy pulp make nardek - watermelon honey. 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 that, cut it into slices as usual, trim off the pulp, or just eat it - whichever is more convenient for you. If you do not eat the whole watermelon at once, the rinds can be stored in the refrigerator for 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 various ways making 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.
Watermelon pulp contains much large quantity moisture than the crust, 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, 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 peels and granulated sugar in a one to one ratio. Cut the peeled peels into 2x2 cm cubes and weigh them to know required quantity Sahara.
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 and add full amount 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 basin with the crusts, mix (it is best to take a wooden stirring spoon with long handle or a spatula) and place on the lowest 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. Be sure to remove the foam, it worsens taste qualities 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 baking soda in a glass hot water, pour the chopped crust into a saucepan and pour in soda, and then 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 ones into it. watermelon cubes 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 boiled with lemon or citric acid as a supplement. This adds a pleasant sourness and gives 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 in order to leave excess water and the jam thickened.
- 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.
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