The simplest step-by-step recipe for making watermelon jam for the winter. Watermelon jam for the winter - dedicated to all those with a sweet tooth! We make delicious and aromatic jam from watermelon pulp and rinds

Apple-watermelon jam

Ingredients for Apple-Watermelon Jam:
Watermelon (red flesh only) - 1 kg
Apple (peeled and seeds removed) - 1 kg
Sugar - 1 kg
Lemon - 1 piece

Cut the watermelon pulp into cubes, peel and core the apples, cut into pieces. Place in a saucepan and heat until softened.
When the watermelon and apples become soft, turn them into a homogeneous mass in a blender. Put it back on the fire, adding sugar. Cook until medium thick, about min. thirty.
10 minutes before the end of cooking, add chopped lemon with peel.
Pour into sterilized jars and roll up.

Watermelon delicacies

Using watermelon in cooking does not end with simple operations, such as: bring it, wash it, cut it and eat it. Fresh juices are made from the giant berry and used to prepare lungs. summer salads and desserts, salted and even fried. Try the watermelon delicacies too.

Watermelon salad with tomatoes

Cut the watermelon pulp, from which the seeds have been removed, cut the cucumbers and tomatoes into cubes, mix, pour over vegetable oil, add a little cognac, lemon juice, season with salt and black ground pepper. Place in the refrigerator for 30 minutes. Before serving, carefully place in a salad bowl and garnish with dill.

Watermelon salad with avocado and feta cheese

Peel the avocado, halve, remove the pit, and cut into slices. Cut the watermelon pulp, from which the seeds have been removed, into small wedges. Place watermelon and avocado in a salad bowl, sprinkle crumbled feta on top, pour over dressing from olive oil, lemon juice and ground black pepper. Garnish the salad with arugula leaves and sprinkle with sesame seeds. Serve chilled.

Watermelon and ham salad

200-300 g watermelon pulp, 100 g feta cheese and one medium size unsweetened apple cut into cubes (watermelon cubes should be larger), cut 150-200 g of ham into strips and add red sweet onion or 1-2 large torn leaves of green lettuce. For the dressing, mix vegetable oil with lemon juice, ground black pepper and salt.

Watermelon and strawberry “soup”

Grind strawberries in a blender and watermelon pulp(the third part of it needs to be set aside). Cut the reserved watermelon pulp into small cubes and mix with watermelon-strawberry puree. Add candied fruits to the “soup” watermelon rinds and stir. Pour the watermelon “soup” into bowls and top each bowl with a scoop of ice cream or a spoonful of whipped cream. This delicacy, of course, is best eaten for dessert. You can use raspberries instead of strawberries.

Watermelon “soup” in a glass

Cut 500 g of watermelon pulp into cubes, grind another 500 g of watermelon pulp in a blender and strain. Cut 1-2 stalks of celery and 1 apple into thin strips. Strained watermelon juice pour into martini glasses, add watermelon cubes, celery, apple, season with 1 tbsp. a spoonful of olive oil, a pinch of black pepper and a drop balsamic vinegar.

Fried watermelon

To prepare this unusual delicious dessert cut the watermelon into cubes about 2 cm thick, roll in flour, then in beaten egg white, repeating the operation twice, and fry in boiling refined vegetable oil until a light brown crust forms. Place fried watermelon pieces on a plate and sprinkle powdered sugar, and serve immediately.

Watermelon cocktail

Cut the watermelon pulp into pieces and place in a blender. Beat for 30 seconds until homogeneous mass. Add dry champagne. Add ice and stir. Pour the cocktail into glasses and garnish with mint sprigs and a slice of watermelon.

Cruchon

Cut off the top of a ripe watermelon and scoop out the pulp with a spoon. After removing all the seeds from the pulp, add 0.5 cups of cognac, 2 cups of dry wine or champagne, orange slices, peach slices, mango or grapes. Place the resulting mixture in the watermelon and cover with the previously cut “lid”. Put the watermelon in the refrigerator, after 2 hours you can treat yourself to a cup.

Watermelon sorbet

To prepare this dessert, refreshing in hot weather, remove the seeds from watermelon pulp, cut it into small pieces, grind in a blender, add lemon juice and put sorbet in freezer. After 3 hours, remove from the refrigerator and blend again in a blender. Serve the finished sorbet in bowls.

Watermelon honey

Watermelon honey(nardek, bekmes) are obtained by evaporating watermelon juice to the thickness of honey. It contains up to 20% sucrose and 40% inverted (that is, broken down sugar). To prepare this wonderful delicacy, washed watermelons are divided into 4 parts over a basin, the pulp is separated with a spoon, then squeezed out under a weight through a napkin. The resulting juice should be brought to a boil, stirring constantly and skimming off the foam, and strain through gauze folded in 3-4 layers. After this, cook again until you get thick brown honey. Honey is ready when a drop of it does not spread on a cold plate. Watermelon honey is very aromatic, tasty and sweet. Store honey in a cool place, preferably in jars with tin lids.

Watermelon honey is contraindicated for patients with diabetes and obesity.

Watermelon marshmallow

At the same time as preparing watermelon honey, you can make delicious marshmallow. For 1 part of honey, put 2 parts of squeezed watermelon pulp and cook over low heat until thick, then add 4-5 drops of any fruit essence per 1 kilogram of mass, 4 egg whites and stir quickly. Place the hot mixture on cutting board for cooling. Cut the cooled marshmallow into pieces and sprinkle with powdered sugar. Store marshmallows in glass jars or cardboard boxes.

Watermelon rind jam

Wash and cut several thick-skinned watermelons into pieces. Peel the peels from the pulp and cut off the green layer from the peel in a thin layer. Cut these peels into small cubes, rinse and leave for 25-30 minutes in salt water(2-3 teaspoons per 1 liter of water) This is done to prevent the crusts from boiling. Then hold the peels in water heated to a boil (but not boiling!), after 10 minutes transfer them to a bowl with cold sugar syrup. Cook the jam in 3-4 batches, 10-15 minutes from the start of boiling, with breaks of 2-3 hours. The jam should be cooked over low heat, stirring constantly so that it does not burn.

For 1 kg of watermelon rinds you will need 1.2 kg of sugar and 1.5-2 glasses of water. The “correct” jam is transparent, golden, like amber, and the crusts crunch pleasantly, like candied fruits. You need to put the cooled jam into jars. It should be stored in a cool place.

This tasty, but high-calorie jam is strictly contraindicated for diabetes mellitus and obesity, it should not be included in the diet of people with chronic gastrointestinal diseases and a tendency to intestinal disorders. In limited quantities, it can be given to children from 10 years of age.

Candied watermelon rinds

Wash a watermelon with a thick rind weighing 3–4 kg and cut off the top green layer of skin no more than 2 mm thick. Cut the watermelon into pieces, remove the pulp with a spoon to a white layer. Cut the remaining peels into small cubes and cook for 3-4 minutes. blanch in boiling water with the addition of 2 tbsp. spoons of lemon juice. Place in a colander and pour over cold water and dry.

Boil syrup from 750 g of sugar and 0.5 liters of water until the sugar is completely dissolved and pour it over the watermelon rinds. Cook over low heat for 10–12 minutes, let steep for 8–10 hours.

Repeat this procedure twice more. The third time during cooking, add another 2 tbsp. l. lemon juice. Place the resulting mixture in a colander and let the liquid drain for 1 hour.

Place the crusts on a sieve and place to dry in a barely heated (up to 40ºC) oven for 1 hour. Roll the dried candied fruits in fine sugar, mix, shaking to remove excess sugar and leave at room temperature for 2-3 days. Store in a cardboard box or dry glass jar, covered with a lid.

Candied fruit syrup can be poured over cottage cheese, sweet casserole, oatmeal, ice cream, you can add it to baked goods or use it to make jam.

Salted watermelons

Watermelons can also be prepared for future use. Salted watermelons - a real delicacy! Exist various ways pickling watermelons.

Watermelons in a tub

It is better to salt small ripe watermelons late varieties, if possible the same size. Wash the watermelons, drain the water and, to speed up fermentation, pierce each one in several places with a sharp wooden pin or a sharpened splinter. Place tightly in a well-washed tub, scalded with boiling water, fill with brine (2 cups of salt per 1 bucket of water), cover with a cloth, a wooden circle and place a weight. After 2-3 days, put it in the cold. Fermentation at a temperature of +3 degrees lasts 25-30 days.

Watermelons in plastic bags

Place the weighed and washed watermelon in a bag made of thick plastic film and fill it with brine so that for every kilogram of watermelon there are 400 g of liquid. Add 1.5 tbsp to 1 liter of water in the brine. spoons of salt. The edges of the bag are melted: they are clamped with two metal strips and a candle flame is passed along them. The bags can be stored in a cold place (for example, in a cellar) for 10 months. For pickling, it is better to use watermelons with a thin rind, unripe or at least not overripe.

Watermelons in a jar

Cut the watermelon along with the rind into small triangular slices, place in a clean oven, preheated for 30 minutes. three liter jar and fill with brine (for 1 liter of water - 1 tablespoon of salt and 1 tablespoon of honey), previously boiled and slightly cooled. Immediately close the jar with a plastic lid. The jar should stand at room temperature for two to three days, then put it in the refrigerator. Salted watermelon stored until spring. It is an excellent source of magnesium, which is essential for the heart muscle.

You can also peel the skin from the green thin layer and cook it like zucchini. With onions and carrots.

Homeland itself big berries are southern regions Africa, but today it is grown in dozens of countries around the world. Breeders bred great amount varieties of tasty melons under certain climatic conditions. For jam, you should choose berries cultivated in the region where you live - they are sweeter and juicier. The white rinds of watermelon have gained great popularity for making sweet desserts. They contain less sugar and water, but much more amino acids, fiber and other active ingredients.

Useful properties and calorie content of berries

Possessing choleretic and diuretic properties, the product gently cleanses the kidneys and liver. The rich mineral and vitamin composition strengthens the body, regulates metabolic processes, and removes toxins and waste. Watermelon takes off high temperature, moisturizes the mucous membrane and quenches thirst during stomatitis, has a general anti-inflammatory effect.

B vitamins. Normalize functioning nervous system, improve the condition of the epidermis and hair. They provoke the growth of new cells, have a positive effect on muscle function and energy metabolism.
Vitamins C, D, PP. Strengthen immune system, speed up metabolism, reduce blood cholesterol, prevent heart disease and vascular thrombosis.
Folic acid. Participates in the process of hematopoiesis, which is especially important during pregnancy. Improves concentration and memory.
Cellulose. Adjusts the functioning of the digestive system, removes toxic substances from the intestines and restores microflora.
Potassium. Regulates the level of acidity in the body. Being a natural diuretic, it also helps remove stones and sand from the kidneys.
Lycopene. The component is a strong antioxidant and actively helps fight the formation and growth of tumors.

It also has beneficial properties watermelon jam. After proper preparation and preservation, the product retains the main amount of minerals and vitamins. Regular and moderate consumption The treats also have a cleansing effect on the body and help treat coughs and colds.

Berries are classified as dietary products, the main part of the composition is water - about 90%. In the table below you can see energy value product in different options preparations.

Table - Calorie content of watermelon per 100 g of product

Microelements that make up the white shell of watermelon burn fat, fight swelling, dysbacteriosis, cholelithiasis, normalize water metabolism.

Basic rules for creating dessert

To make delicious jam from the pulp and rinds of watermelon, you must follow four rules when using any recipe.

Fruit selection. It is recommended to give preference to fully ripened berries of late varieties. They contain high level glucose and sucrose, due to which the jam will have a thicker consistency.
Dishes. Choose a cooking pot one third larger than the volume of fresh berry mass - during boiling the jam forms a lot of foam.
Slicing. Before cooking watermelon jam from the rinds, the white rind can be cut with a curly knife - this way the slices will look much more appetizing. It is advisable to cut off the green part of the peel to speed up the cooking process and obtain a light amber color of the dessert.
Preparation. During the cooking process, the berry mass should be constantly stirred so that it does not burn. To do this, use a wooden spoon or spatula. The resulting foam must be removed, otherwise the jam may ferment in the jar during storage.

Recipes for watermelon rind jam...

Watermelon rinds cooked in sugar syrup become soft, reminiscent of marmalade. To obtain the crispy properties of the crusts and completely preserve the original shape of the slices, they should be kept in a soda solution for a couple of hours, and then thoroughly rinsed several times. The solution is prepared in the following proportion: two small spoons of soda per five glasses of water.

With citrus

Peculiarities. Using step by step recipe watermelon jam with lemon or orange, you will create a super-vitamin dessert. The jam acquires a honey taste and fresh aroma citrus.

You will need:

slices of watermelon rinds - 1 kg;
granulated sugar - 1 kg;
two medium lemons or three large oranges;
three glasses of water.

Cooking steps

Cut off the green peel from the white part.
Cut the peels into small oblong pieces.
Pierce each slice with a toothpick or fork.
Remove the top layer of zest from citrus fruits using a grater.
Cut the inner part into slices, removing the white film - it gives bitterness.
Prepare syrup by boiling sugar with water and zest.
Place the peel and orange cubes into the syrup and simmer for five to seven minutes.
Cool the mixture completely and repeat the procedure two more times.
After the third boil, pour the jam into sterilized jars and roll up.

With apples

Peculiarities. Appetizing and original jam will become relevant not only for tea. The thick consistency of the delicacy will serve good filling For homemade baked goods. Spicy aroma and the taste will be complemented by vanillin, citric acid or cinnamon, which can be added to taste at the end of cooking.

You will need:

pieces of crusts - 1 kg;
apple pieces - 500 g;
granulated sugar - 1.2-1.5 kg;
water - 500 ml;
spices - to taste.

Cooking steps

Cut the white peel into equal bars.
Place the slices in boiling water for five minutes, then cool.
Prepare the syrup by boiling granulated sugar with water.
Place the cooled pieces in syrup and boil until transparent.
Remove the jam from the heat and let it sit for six to eight hours.
Cut the apples into the same pieces as the watermelon.
Combine with the total mass and boil for thirty minutes.
Remove from heat and let cool for three to four hours - repeat the procedure three times.
During the third boiling, add spices.

Crust jam goes well with other fruits and berries. According to reviews from gourmets with a sweet tooth, you can use pears, melon, quince, sea buckthorn, and even dried fruits to prepare dessert.

Cossack style

Peculiarities. To prepare the delicacy the old-fashioned way Cossack recipe Both the peel and pulp of the berry are used. Unlike the previous two options, adding water is excluded - the pulp contains enough liquid.

You will need:

watermelon pulp - 1 kg
peels - 250 g
sugar - 1 kg
walnuts - 250 g

Cooking steps

Finely chop the watermelon rind.
Add 500 g of sugar and leave for one and a half to two hours.
Finely chop the peeled nuts.
Remove the seeds from the pulp, mash, add sugar.
Bring the mixture to a boil and let cool completely.
When cooled down berry syrup add peels and nuts.
Cook over low heat until the crusts are completely softened.
Preserve the finished hot jam immediately.

In Ossetian

Peculiarities. Ossetian jam is not a sweet delicacy, but spicy sauce. The spicy, islandy taste will complement any meat dish or Ossetian pie.

You will need:

red berry pulp - 500 g;
white watermelon rinds - 500 g;
sugar - 150 g;
water - 150-170 ml;
salt - 5 g;
dried coriander - 5 g;
ground black pepper - 5 g;
dried cilantro - 5 g;
ground cloves - 5 g;
cinnamon - 5 g.

Cooking steps

Mash the pulp thoroughly with a fork.
Grind the peeled peels through a meat grinder.
Combine the pulp, peels, sugar, water and cook until completely thickened.
Add spices to the berry mass and simmer for about five minutes.
Place the hot sauce into jars and roll up.

Without additives

Peculiarities. For jam you only need sugar and white watermelon rinds in a 1:1 ratio. Proper preparation will provide a thick consistency. For additional flavor, you can add vanilla at the end of cooking.

Cooking steps

Cover the peeled and chopped peels with sugar.
Let sit for three to five hours to release the juice.
Place over low heat, stirring until the sugar is completely dissolved.
After the syrup boils, set the heat to medium and cook for five to seven minutes.
Remove from the stove and leave for a day.
The next day, bring to a boil again and remove after five to seven minutes.
On the third day, repeat the procedure and preserve.
It is important to constantly remove the resulting foam during the boiling process. If on the third day the syrup seems liquid, you can cool it again and boil it. There is no longer any need to endure it for days.

Jam made from watermelon rinds at home will preserve delicate aroma and the taste of the berry, as well as a pleasant pink tint if you leave a little red pulp on the white parts of the crusts.

Homemade candied fruits

Peculiarities. Preparing delicious natural sweets from berry peels will take several days. Homemade candied fruits will become a worthy alternative factory delicacies, they can also serve as a decoration for homemade baked goods and desserts at any time of the year.

You will need:

peeled peels - 1 kg;
granulated sugar - 1 kg;
water - 500 ml;
lime or lemon - two.

Cooking steps

Cut the white peels into strips.
Blanch in boiling water for ten minutes.
Combine sugar citrus zest, water and bring to a boil - the syrup is ready.
Add the peels to the syrup and boil for 15 minutes.
Remove from heat and let cool for at least eight hours.
Repeat the cooking and cooling procedure three times - the crusts should become transparent and the syrup should boil down two to three times.
During the third cooking, add lime or lemon juice.
After the third cooling, transfer the crusts to a colander - the syrup should drain completely.
Place the slices on parchment paper, separated from each other.
Leave to dry completely in a ventilated area.
A day later homemade sweets ready.

You can add an appetizing color to transparent candied fruits using natural juice favorite berries. Citrus fruits can be replaced with others aromatic ingredients: mint, cinnamon, turmeric or vanillin.

In a slow cooker

Peculiarities. You will save time if you prepare dessert in a slow cooker. The ingredients are similar to the “No Additives” recipe - berry peels and sugar in equal proportions. Spices You can add more to taste at the end.

Cooking steps

Combine the chopped white peels with sugar.
Leave for one hour until juice appears.
Place the mixture into the multicooker bowl.
Start the “Extinguishing” mode for 60 minutes.
Stir the jam in the bowl every 15 minutes.
During the last stirring, add spices.
After the beep, place into prepared jars and roll up.

If at the end of cooking the syrup turns out to be liquid, you should set the “Steam” program for 15 minutes - the jam will become thicker.

...and from pulp

Some recipes made with pulp take longer to prepare than those made with rinds. Cooking occurs in several repeating stages: the boiling process is reduced to several minutes, after which berry mass must cool completely.

Classic version

Peculiarities. The majority of watermelon pulp consists of water. To prevent the syrup from becoming too liquid when cooking, add natural thickener- any pectin-containing additive will do. In the recipe, you can replace the lemon with another citrus and make watermelon jam with orange, for example.

You will need:

berry pulp - 1 kg;
granulated sugar - 1 kg;
medium lemon (or two large oranges);
pectin - 40 g;
vanillin - 5 g.

Cooking steps

Cut the pulp into cubes.
Add sugar and leave for two hours to release the juice.
Bring to a boil, after half an hour remove from the stove.
Leave for two hours and boil again for 30 minutes.
Leave again for two hours.
Grind the mixture through a sieve.
Add vanilla, pectin, lemon or orange juice.
Boil for half an hour and roll into jars.

Fast

Peculiarities. This watermelon jam recipe takes less than an hour to prepare. The treat does not need to be infused to improve taste qualities. It can be preserved in jars for the winter, or consumed immediately after preparation.

You will need:

berry pulp - 1 kg;
granulated sugar - 0.5 kg;
apple juice - 150-200 ml;
gelatin - 50 g.

Cooking steps

Remove the seeds from the pulp and cut into equal cubes.
Dissolve gelatin in warm water- let it swell.
Add juice and sugar to the pulp and bring to a boil.
Remove from heat and let cool for half an hour.
Add gelatin to the total mass.
Cook for 15-20 minutes over low heat.
Pour into jars while hot.

"Nardek" (watermelon honey)

Peculiarities. Watermelon honey is prepared exclusively from the pulp alone without adding sugar and is the most useful recipe watermelon preparations. Its use helps in the fight against colds and even sore throats.

Cooking steps

Rub the watermelon pulp through a sieve into a homogeneous mass.
Carefully squeeze the juice out of the resulting puree through cheesecloth.
Bring the resulting juice to a boil over high heat.
During the boiling process, constantly skim off the foam.
After boiling, strain the juice again through cheesecloth.
Boil for low heat until dark amber color.
Stir constantly to prevent the syrup from burning.
After evaporating the liquid, the volume should be reduced by three times, and the liquid itself will turn into a thick substance.
Place into jars and roll up.
Store in a cool place.

To check the readiness of honey, you need to drop the viscous syrup onto a plate. The drop does not spread - the “nardek” is ready.

With mint and ginger

Peculiarities. The dessert has an unusual spicy taste. Avid gourmets can add half a small spoon of black pepper during the cooking process, although this component is not included in the recipe.

You will need:

chopped berry pulp - one liter jar;
sugar - 300 g;
lemon juice - two large spoons;
lemon zest - two large spoons;
dry white wine - 80 ml;
fresh chopped mint - half a glass;
ground ginger - one large spoon.

Cooking steps

Grind sugar, zest and mint in a blender.
Separately, beat the watermelon in a blender (with pepper, if desired).
Combine the ingredients and cook - the mass should reduce by half.
Add wine, lemon juice, ginger.
After boiling, simmer for ten minutes.
Roll into sterilized jars and seal with lids.

“Royal” with melon

Peculiarities. Watermelon jam with the addition of melon has special taste and aroma. When chilled, it has the consistency of jelly. Before serving, the dessert can be decorated with any berries or pomegranate seeds.

You will need:

watermelon pulp - 1 kg;
melon pulp - 1 kg;
granulated sugar - 0.5 kg;
water - 50 ml.

Cooking steps

Mash the watermelon pulp.
Add 250 g of sugar and bring to a boil over high heat.
Strain the mixture through a sieve.
Cut the melon into small slices, add the remaining sugar and let it brew for a couple of hours.
Add water to the melon and cook until the pieces become transparent.
Combine with watermelon syrup and simmer for five minutes.
Roll hot jam into jars.

Because of high content sugar, watermelon jam, like fresh berry, contraindicated for diabetics. Nursing mothers sweet dessert can be used from the second month breastfeeding. To prepare healthy jam from watermelon for the winter, you should use only seasonal berries. Excessive levels of nitrates and pesticides in the product have a detrimental effect on health.

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.
Best choice for cooking ripe fruits 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 finished product gets 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 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 that can be used as 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 the pulp to be consumed fresh, and prepare a separate dessert from the crusts.

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 to crusts sugar syrup and boil three times for 30 minutes at intervals of 2-3 hours.

With soda

Peel the crusts from the top skin, cut into cubes and add dissolved in a glass hot water soda 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 an 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 in the refrigerator or cellar for the winter. If these conditions are met, it is recommended to store the treat for no more than a year. P When using pectin, the shelf life is 6-7 months.

Dear hostesses, warm greetings to you!

The hottest one right now watermelon time. Our family loves watermelons very much, and we eat them almost every day.

And, of course, we are left with a lot of crusts from them. Well, shouldn't we throw them away? With a good housewife, everything goes to work!

Therefore, today I offer you my treasured recipes for preparing all sorts of goodies from watermelon rinds.

First of all, this is jam, this is what is easiest to make from crusts. Well, others are no less tasty and healthy sweets, such as marmalade and candied fruits. Be sure to try it!

To make it easier for you to navigate the article and find the right recipe quickly, use the links in the box:

Watermelon rinds for the winter - the simplest recipe

This is a five-minute recipe with proofing time, during which you can do your own thing, and a minimum of ingredients.

It is very simple and does not require long cooking, it preserves vitamins. And it is also very, very tasty!

This jam turns out thick, viscous, the slices of watermelon in it remain whole, candied and crispy.

And we will cook it without water. This is his secret.

A lot of recipes suggest adding water during the cooking process, which entails a long process of evaporating it to the desired thickness, and a correspondingly long cooking time.

But by the way, watermelon itself is very watery, and this moisture is quite enough for us. And we’ll save time and save vitamins!

Ingredients

Watermelon rinds – 1 kg
Sugar – 1 kg

Preparation

First you need to eat whole watermelon! We eat the peels to the green pulp and do not throw them away, fold them.

If you don't gain the kilogram specified in the recipe, it's not a big deal.

The main thing is to maintain a 1:1 ratio with sugar.

That is, if you have 800 g of crusts, then you will need the same amount of sugar - 800 g.

Everything is quite simple, and we don’t need anything else.

The crusts need to be rid of the dark green striped skin, cut it off. And cut the green pulp into arbitrary pieces.

It’s okay if a little red pulp remains; on the contrary, it will give us more syrup. And even more beauty and taste.

Some people soak watermelon pieces in water and baking soda to help them retain their shape. But, to be honest, these are also unnecessary movements.

The watermelon pieces will still retain their structure due to the fact that the cooking time will be much shorter.

So just sprinkle them with sugar, stir until everything is well mixed and leave in a cool place for 4-6 hours.

While they lie there, our crusts will release juice. After the specified time has passed, put them on low heat.

When heated, the release of liquid will occur even more intensely.

Our task is to mix it all well with a wooden spatula so that the sugar dissolves well and does not burn.

A little more and our jam will begin to boil. Increase the heat to medium and cook for only 5 minutes.

During cooking, foam will actively form. It must be removed, so the jam will be remarkably transparent and will be stored longer.

Turn off and let cool at room temperature and leave to infuse for 24 hours.

After which we repeat the entire procedure. Bring to a boil over low heat, cook for 5 minutes and turn off. And again it rests with us for 24 hours.

Boil it a third time and put it in sterilized jars while it’s still hot.

Fill to the very brim and seal. Usually 3 boilings are enough for the desired condition; do not forget that when the jam cools, it will become even more viscous.

But if suddenly the watermelon is very juicy and gives a lot of water, the number of boils can be increased to obtain the desired viscosity.

It turns out to be such a wonderful amber color, it tastes extraordinary!

Homemade watermelon rind jam with lemon

Another simple recipe. Jam made from watermelon rinds with wonderful lemon sourness!

What’s great about this recipe is that it requires minimal proofing. This means that it cooks even faster.

Ingredients

Watermelon rind - 1 kg
Sugar - 900 gr
Lemon - 1 pc.

Preparation

Chop the watermelon pulp without the peel into cubes. They should be small so that they can cook in a fairly short time.

Add sugar to them and mix gently. Let it sit for 2-3 hours and let out the juice.

After this time, the sugar will dissolve and there will be enough syrup for cooking. When you put it all on the fire, more moisture will be added.

Therefore, we do not need additional water.

But look at the situation, if the watermelon you get is thin-walled and not at all juicy, you can add a little if it seems like it’s not enough.

Over low heat, stirring, bring to a boil. Let it simmer for 10 minutes. At this time we remove the foam.

The future jam boiled for 10 minutes - turn it off. Let it stand until completely cooled at room temperature.

This may take several hours, but not a whole day as in the previous recipe.

You will need to repeat the entire procedure two more times. In total, we should have three boils for 10 minutes each, and between them the procedures for complete cooling - proofing.

During the last boil, add the sliced lemon.

Cook for 10 minutes and while it’s hot, immediately put it into sterile jars. Let's roll up.

This is so fragrant beautiful jam it turns out. To be honest, not the entire pan ends up in jars for seaming.

It happens that part of the jam is eaten right during the cooking process!

Or you can set aside some to use right away. It's very tasty! The lemon adds some zest to it.

Watermelon rind jam with orange

This is another variation of crust jam. This time with orange and a bright citrus flavor!

Ingredients

Watermelon rinds – 1 kg
Oranges – 2 pcs.
Sugar - 1.2 kg
Zest of 1 lemon
Zest of 2 lemons

Preparation

As in previous recipes, we crumble the crust into cubes. And let it sit for 4 hours with sugar.

Take the zest of one lemon.

In the same way, remove the zest from two oranges. Try not to hurt white pulp, because she is bitter and better without her.

Meanwhile, the crusts have already released their juice and the sugar has melted.

Place them on the stove and bring to a boil, stirring.

Peel the oranges and cut the segments into pieces. Together with the zest of lemon and oranges, place them in the jam.

Cook everything together for 10 minutes over medium heat. Turn off and let cool.

Then we repeat again - boil and cool.

We do this 3 times. You can do more if you want it thicker.

Pour the finished jam into jars and roll up.

Jam from watermelon rinds for the winter in a slow cooker

Recipe adapted for a slow cooker. Suitable for busy housewives.

While you are minding your own business, your jam will be cooked almost without your participation.

You just need to load everything you need into the bowl!

Ingredients

Watermelon rinds - 1 kg
Sugar - 700 gr

Preparation

Fill up watermelon pieces sugar and let them stand for a couple of hours to release the juice.

Place the mixture into the multicooker bowl. Turn on jam mode.

If you have a multicooker other than Polaris, then the “Stewing” or “Cooking” mode may be suitable.

Set the timer for 1 hour. While the jam is cooking, stir it periodically and remove the foam.

In an hour our delicacy is ready. Well, just a minimum of effort, just press one button.

Still, this multicooker is a very convenient thing!

Watermelon rind marmalade

It's so delicious! When you eat, don't swallow your fingers!

What I also like is that it is homemade, without chemicals. Healthy and natural.

Ingredients

Crusts - 1 kg
Sugar 1 kg
Water 1 l
1/2 tsp citric acid

Preparation

Cooking marmalade is very different from making jam.

First of all, we cut the crusts themselves coarsely. During the cooking and drying process they will decrease by three times.

So something like this is enough big pieces and you can safely leave some of the red pulp. The finished marmalade will have a pinkish tint, very beautiful.

So, we fill a saucepan full of watermelon with plain water. We don’t add sugar yet, we’ll just cook it in water for the first time.

Cook for 15 minutes. Then drain the water through a colander.

After cooking, the watermelon pieces should become opaque like this.

And we send our already boiled crusts into syrup.

In it, our crusts will begin to sugar up and become translucent.

Cook for 15 minutes and turn off. Let stand for 4 hours. Then bring it to a boil again and cook for another 15 minutes.

5 minutes before the end of the last cooking, add half a teaspoon of citric acid.

Place the contents of the saucepan in a colander and strain. The syrup goes away, but pieces of watermelon remain.

They are already soft, soaked in sweet syrup.

While they are wet, roll them in sugar.

Then place it on a paper towel. The marmalade needs to dry and cool.

It turns out so awesome. The kids love it too! A good replacement for unhealthy sweets.

Candied watermelon rinds video

Very good recipe! He migrated to mine notebook, so I advise you to watch it too.

The candied fruits turn out amazing!

This is the selection I have today. I hope you find these recipes helpful!

See you soon, dear hostesses, we will prepare many more goodies together!

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

There will be no indifferent sweet tooth!

Watermelon jam for the winter - general principles of preparation

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

Cooking methods:

One-time. The product is covered with sugar, infused to release the juice, then boiled to the desired consistency.

Triple. Watermelons are boiled in syrup for several minutes, then completely cooled 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 sugary and also provide flavor. Zest, cloves, and cinnamon are often added, and sometimes watermelon is combined with other fruits or berries.

Ready jam You can simply put it in dry jars, close with tight lids, and put it in 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, there is something left of it.

Ordinary jam made from watermelon pulp

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

Ingredients

1 kg of watermelon pulp;

900 g sugar;

0.3 lemons.

Preparation

1. It is advisable not to use overripe watermelons for jam. We select the elastic pulp, cut it into cubes, throw it into a saucepan or basin; previously, jam was prepared in them.

2. Fall asleep granulated sugar. 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. Has any juice come out? Gently stir the remaining sugar and place the pan on the stove. Bring to a boil, set for exactly ten minutes and turn off. Any foam that appears during the cooking process must be removed immediately.

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

5. Before the last cooking, add lemon juice. You can pour in diluted acid, but you can’t pour it in dry form. Divorce 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 and roll it up.

Watermelon jam for the winter (from the rinds)

There are very interesting recipe watermelon jam for the winter, which is prepared from waste in the very literally this word. White crusts are used, which are located between the pulp and the green crust. Weight indicated pure product, that is, circumcised. If there is a layer of red pulp on it, then it’s okay.

Ingredients

2 kg of watermelon rinds;

6 tbsp. water;

2 kg granulated sugar;

Preparation

1. Peeled white crusts need to be cut. So that they are well soaked in syrup, large pieces no need to do it. Can be cut into cubes, bars, triangles or any other way.

2. Place the crusts in a pan, add 6 cups cold water, bring to a boil, simmer for ten minutes.

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

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

5. Grind the zest from the lemon and squeeze out the juice.

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

7. Cool again.

8. Put the watermelon treat back on the stove, cook over low heat for 10-15 minutes, pour into jars, and put away for storage.

Thick jam made from watermelon pulp

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

Ingredients

2 kg of watermelon pulp;

1.6 kg granulated sugar;

0.3 tsp. citric acid.

Preparation

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

2. Pour a little granulated sugar onto the bottom of the pan, lay out the watermelon preparations, and sprinkle sugar on top.

3. Cover and leave for a couple of hours to release the juice.

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

5. Take a slotted spoon and remove the watermelon pieces from the syrup. Or simply drain it into a colander. The pieces need to be covered with something to prevent random debris or dust from getting into them.

6. Return the syrup to the stove and let it cook.

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

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

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

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

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

Ingredients

1 kg of peeled watermelon rinds;

1 tsp. regular soda;

1.2 kg sugar;

1 glass of 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. Pour into a saucepan.

2. Pour a teaspoon of baking soda into a glass of boiling water, stir, add another five glasses of cold water. Pour all this over the watermelon rinds and stir.

3. Leave the workpiece for five hours.

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

5. Pour in half the sugar, it turns out to be 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. Place the prepared watermelon rinds 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. Leave the crusts to soak for 10-12 hours.

8. Place the watermelon jam on the stove again. Add vanilla to it, but not necessarily.

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

Spicy jam from watermelon pulp

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 the powders from the bags to the watermelon mass.

Ingredients

2 kg of watermelon pulp;

2 kg granulated sugar;

1 cinnamon stick;

1 vanilla pod;

3 cloves;

0.5 lemon;

1 piece of ginger 3-5 g.

Preparation

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

2. Place on the stove, stir well.

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

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

5. Boil the jam for 10-15 minutes. Let cool. Repeat cooking one more time and cool again.

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

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

Watermelon jam for the winter “Citrus aroma”

A variant of wonderful and unusually aromatic watermelon jam for the winter. Here we use lemon and orange. But if you wish, you can take one or add another citrus, for example, tangerine, lime.

Ingredients

1.5 kg watermelon;

1 orange;

1.5 kg of sugar.

Preparation

1. Rinse lemons and oranges thoroughly, cut into small cubes along with the peel. Pour into a saucepan. It is advisable to remove seeds and white films as you cut.

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

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

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

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

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

Foam in jam is not only unsightly, but also dangerous for the preparation. It accumulates specks that accidentally fell into it. To extend the safety watermelon treat, you need to clean everything carefully.

Opened watermelon jam will not mold and will keep well for several months if you sprinkle it with powdered sugar on top.