Watermelon pulp jam recipe without sugar. Watermelon peel jam: the easiest recipe with step by step photos

Watermelon rind jam is an unusual delicacy that your family will love. Choose the most the best recipe from our selection!

There is nothing easier, while eating the largest and juiciest August "berry", put the crusts in a separate container, and then put them into the preparation of dessert. Jam is being brewed in a simple way- in an enamel basin on a stove. A light shade of orange will give the dessert an unforgettable taste and aroma.

I don't use citric acid in the recipe. To make jam from watermelon peels and oranges, we need a ripe orange with an elastic zest, watermelon peels and granulated sugar.

• Watermelon peels - 1.5 kg
• Sugar - 1 kg
• Orange - 1 pc.

So, the recipe. The hard striped part of the watermelon peels is cut off with a knife. We are left with a layer between the pulp and the crust itself. Ideally, the thicker the watermelon rind, the thicker the jam. Everything is cut into large cubes or sticks.

Cubes are filled with sugar. A basin with sugar crusts is placed on the stove. The contents are brought to a boil with gentle stirring.

The next day, the jam is again brought to a boil and set aside now for 12 hours. The watermelon rinds should become somewhat translucent. I bring the crusts to the desired condition in four passes, but it is important not to boil, but only bring to a boil, removing the foam if necessary.

When you like the result of turning into a tight watermelon rind, rub the orange zest directly into the basin and squeeze out some orange juice. Bring the watermelon peel jam with orange to a boil and simmer for 5 minutes.

All is ready! Transparent watermelon peel jam with an orange tint will win you over from the first spoon.

Give the guests a taste of the jam, but do not say the composition. I give my head to the cut-off that few people can guess what is there in the composition of this unusual dessert.

If you roll our sweetness into sterile jars, then a pleasant watermelon-citrus tea party on winter evenings will be provided to you and your guests.

Recipe 2: Watermelon Mint Jam (Step by Step Photos)

In watermelon jam, the crusts resemble candied fruits, they turn out to be transparent amber and have a light citrus aroma. Mint can be added to this jam. various spices, honey, as well as orange or lemon zest. Such additives will only improve the taste of jam and give it some piquancy and originality.

• Watermelon 1 pc.
• Sugar 2 glass
• Mint to taste
• Spices to taste

Watermelon cut into 4 parts.

Cut each part into semicircular slices 2 cm thick.

Remove the pulp from the slices.

Cut off the green part of the rind.

Cut white peels into thin sticks.

Transfer the sticks to a deep bowl. Sprinkle with sugar. Add mint leaves and spices. Leave for 2-3 hours.

After boiling, reduce the fire. Stirring, cook until thickened for 40 minutes.

Remove from fire. Leave in the pan to cool at room temperature. Sterilize jars. boil the lids. Divide jam into jars. Roll up with a seaming machine. Store in a cool place. Enjoy your meal!

Recipe 3: homemade watermelon jam

For 2-2.5 kg of crusts you need:

• 2 kg sugar
• 3 glasses of water
• 1.5-2 large lemons
• 0.5 packs of vanilla sugar,
• 1 teaspoon (without peas) citric acid,
• cardamom on the tip of a knife.

In order to better store watermelon peels before making jam, it is better to cut the watermelon pulp from them with a knife, and only then eat it - and not gnaw it, as is usually done. This “blank” can lie in the refrigerator for several days.

We take our crusts and clean them. It is necessary to clean everything clean - both the green part and the red part. Leave only the white "pulp". It should be cut - some aesthetes who have curly knives at home cut it in waves and zigzags. Well, I made it easier by crumbling the crust into small triangles. Size: centimeter by centimeter or one and a half by one and a half.

Boil 1.5 liters of water, lower all the prepared crusts there, let them boil (they should not boil intensively) for about 5 minutes.

After that, discard the crusts in a colander. Since there are a lot of them, they won’t fit in a colander at a time - either you need to take two dishes, or discard the crusts in two stages. Let the water drain well...and don't worry about the rinds having that "herbal" smell just yet. Cooking, as well as spices, will do their job, and very soon the watermelon jam will smell delicious ... and even a little “alien”.

Prepare syrup from 3 cups of water and 2 kg of sugar. You may think that it is too much. But peels are not apricots or apples, so they need a lot of "soaking". Let the syrup boil for 8 minutes so that all the sugar dissolves, and turn off the stove.

After that, pour the watermelon peels into the syrup that has just boiled and leave them in it overnight.

Cooking: after 10-12 hours, the crusts need to be boiled for 5 minutes. If there is foam, remove it (but I didn’t have it). Let the syrup cool down again (you can leave it until the evening), boil the jam again for 5 minutes - and again “forget” about it until the morning.

The last step: add lemon zest (fine), lemon juice, cardamom, vanillin and citric acid to the pan (here it acts as a preservative, and also significantly “corrects” the neutral taste of jam).

Boil watermelon peel jam for 20 minutes - at the end the pieces will become “glassy”. In the meantime, jars with lids are already being sterilized.

roll the jam while it is hot, turn the jars over, let them cool under thick towels ... Everything is ready! And by the way, put more syrup in jars - then it will almost all fit into pieces, and the jam will become thicker.

Recipe 4, simple: watermelon peel jam with cinnamon

• Watermelon rinds 1 kg
• Sugar 1 kilogram 500 grams
• Pure water 1 liter 500 milliliters
• Lemon juice concentrated 1 tablespoon or to taste
• Cinnamon 1 stick
• Baking soda 1 teaspoon

Weigh 1 kilogram of clean watermelon peels on a kitchen scale. After we take a knife for cutting fruit and cut off a thin layer of green peel from each peel.

Place them one by one on cutting board and, using a relief knife, cut the crusts into cubes or slices from 1.5 to 2 centimeters thick. Then we take a deep bowl, pour 1 liter of clean water into it and add 1 teaspoon of baking soda there.

Stir with a tablespoon until smooth, put pieces of watermelon peel in soda water and keep them in it for 2 hours. This process is necessary so that the slices retain their shape during the cooking of the jam.

After the required time has elapsed, we throw off the crusts in a colander and thoroughly rinse them under a stream of cold running water from the remnants of soda. After we leave them in a colander for 10 - 15 minutes, get rid of excess liquid.

While the watermelon peels are drying, we cook sugar syrup, pour 500 milliliters of clean water into a deep 4 liter saucepan and pour 1 kilogram 500 grams of granulated sugar into it. We put it on the stove, included in the middle level.

After boiling, the sugar is completely dissolved, add 1 tablespoon to the pan lemon juice and boil the syrup for 5 - 8 minutes.

Then with the help kitchen towel remove the pan from the stove, carefully put pieces of watermelon peels into it, mix with a wooden kitchen spoon, cover the container with peels with a lid and put it in a cool place for 12 hours, it is better to do this from evening to night.

In the morning next day turn on the stove to the middle level, put on it a pan with syrup and watermelon peels. Bring the fragrant mass to a boil, constantly stirring it with a wooden kitchen spatula. After boiling, boil the jam for 5 - 8 minutes, while simultaneously removing the resulting foam from its surface with a slotted spoon.

Again, remove the pan from the stove and forget about the jam until the evening. After 12 hours, repeat the boiling procedure and leave the jam to infuse for another 12 hours or all night.

On the third day, turn on the stove to an average level, put a pot of jam on it and cook it, stirring occasionally until the watermelon peels are transparent for 20-25 minutes. Approximately 10 minutes before full readiness, put 1 stick of cinnamon in the pan, if desired, you can not add it if you do not tolerate the aroma of this spice.

After 20 - 25 minutes, helping ourselves with a ladle, lay out the hot jam on the sterilized liter jars, cover the containers with hot screw caps and close them tightly with a kitchen towel.

After we turn the cans upside down, check each for the presence of air, if any, seal the containers more tightly and put them on the floor with the lids down. We wrap the jars of jam with a woolen blanket so that there are no gaps, and cool them without sudden changes in temperature for 1 to 2 days.

After we send them to a more comfortable, cool, well-ventilated place, such as a pantry or cellar.

Recipe 5: Simple Watermelon Peel Jam (with photo)

• watermelon peel - 1 kg.,
• sugar (white) - 700 g.

Before cutting a watermelon for dessert, be sure to wash it with soap and then in running water. The point is that this large berry goes a very long way from melon to your table, which means that there can be millions of bacteria on the skin, so watermelon, like any other fruit or vegetable, must be washed before use, because we will pick it up while eating.

During slicing, we cut out the watermelon pulp and present it beautifully, and set aside the trimmings of the crusts for jam.

Remove the peel from the crusts, leaving only the light green flesh. Then we cut it with a knife into cubes of any size.

We put the sliced ​​\u200b\u200bin a bowl and cover with sugar.

We mix the mass and leave it for about 6-8 hours: the crusts will give juice during this time, and the sugar will dissolve in it.

Now actually cook the jam over low heat for about 2 hours. If a foam of coagulated protein appears on its surface, then we must remove it, as it contributes to the acidification of the finished jam.

While the jam is still hot, fill it with clean processed jars and close the lids. As soon as they cool down, put them either in the refrigerator (if a small portion, designed for quick consumption), or in the basement.

Recipe 6, step by step: watermelon jam with lemon

• Watermelon peels - 1 kg
• Sugar - 1.5 kg
• Lemons - 2 pcs.
• Water - 500 ml

Peel watermelon rinds from the top skin with a potato peeler.

Cut the peeled peel into pieces 2-3 cm in size.

Pour crusts hot water and cook for 5-10 minutes, then put on a sieve and cool.

Pour sugar over water and, stirring, bring to a boil. Until the sugar is completely dissolved.

Put the pieces of watermelon into syrup and cook for 20-30 minutes, then remove from heat and leave in syrup for 2-3 hours.

Then repeat this operation, then remove from heat and leave the pieces of watermelon in syrup for 2-3 hours.

We remove the zest from the lemons on a grater. Then peel the lemons and finely chop.

We put the zest and slices of lemons in our jam. We mix.

Put the jam on low heat and cook the watermelon jam until cooked - the crusts should become transparent.

Watermelon jam is ready.

Recipe 7: Delicious Watermelon Jam with Orange

After reading this recipe, you simply have no right to throw out watermelon rinds. It's time to muster up the courage and finally make a noble culinary deed - cook jam from the crusts. In the new incarnation of the peel from the watermelon, you will not recognize: boiled in syrup, they will resemble candied fruits - amber-transparent, elastic and very tasty!

• watermelon (peel) 1.3 kg
• sugar 1.3 kg
• water 1 l
• soda 2 tsp
• lemon 1 pc.
• orange 1 pc.
• vanillin 1.5 g

Cut out the pulp - you won't need it.

Peel off the rind. You can leave a thin pink layer, then the crusts look prettier, and it’s immediately clear that the jam is from watermelon, and not from zucchini.

Cut the peeled peel into 1.5 cm slices.

Pour warm water with soda. Soak 5 hours. Then rinse in running water. Baking soda will lighten the green part of the crust and give the finished jam an amber transparency.

Finely grate lemon zest (only the yellow part from a whole fruit) and orange. Squeeze out the juice from the fruits themselves.

Prepare syrup. Sugar pour a liter of water.

Put on fire, bring to a boil. Cook until sugar syrup is obtained.

Throw the watermelon rinds into the syrup.

Cook over low heat for 20 minutes.

Pour in freshly squeezed citrus juice.

Add vanilla and zest. Remove from heat after a couple of minutes. Leave overnight.

The next day, bring to a boil again and simmer for 20 minutes. Remove from fire again. Also on the third day. As a result, it turns out that the jam “sleeps” for two nights in an enamel pan. He needs several brews to get a thicker consistency.

The crusts themselves can be separated from the syrup, put on parchment, dried a little, and then sprinkled with powdered sugar and served like candied fruits.

Watermelons are a summer treat that children and many adults enjoy eating. Most often, the crusts are thrown away, not even suspecting that they can be made into a blank, which will certainly become a real decoration not only for home tea drinking, but also for a festive feast. The composition of watermelon peel jam abounds useful substances, does not cause allergies, so it is recommended to use it even for babies.

It is recommended to use watermelons with a thick peel at home for the preparation of conservation. You should not worry about the taste of jam, it does not resemble a striped berry. Taste qualities unusual, especially if you add spices or citrus fruits.

It is not easy to cook unusual jam correctly; it is recommended to use proven recipes in which watermelon peels are the main ingredient. It is better to make jam in the shortest time - with long processing hot temperature raw materials lose not only useful, but also taste qualities.

The main rule that should be observed when preparing a dessert from watermelon peels for the winter is not to start conservation too early. The most suitable season is the height of summer. If you purchase unripe fruits or stuffed harmful substances striped giants, it is unlikely to benefit from them - even heat treatment unable to destroy nitrates or excess fertilizer.

Preparation of the main ingredient

It is not difficult to prepare the main component of the workpiece, although there are several tricks that are recommended to be applied in conservation. You need to use only fresh watermelon peels for jam - even if they lie down a little, they will get a rather unpleasant smell.

This will also affect storage - the product will quickly deteriorate.

Rinse crusts before cooking large quantity water, after which you need to soak in a solution of soda. This process will enhance the crunchiness of the raw material. The jam will resemble thick honey, in which hard crispy slices float. It is easy to prepare the solution - dissolve soda (20 g) in warm water (1 l) and pour the main component of the workpiece, previously dried on a napkin, with liquid.

Soaking time is two hours. During this time, mix the raw material several times, allowing it to evenly soak.

Watermelon peel jam for the winter, the easiest recipe

The simplest recipe includes only two ingredients - peels and sugar. If the watermelon was purchased from the market, it is recommended to wash the surface with warm soapy water and rinse well. When making jam, it should be borne in mind that the most delicious treat will be if you leave a little red pulp.

A step-by-step recipe for making a fragrant treat:

1. Remove the green part from each peel, cut into arbitrary slices (most often cut into small cubes).
2. The ingredients are taken in equal parts, you can do it by eye, but it is better to pre-weigh the crusts - this will allow you to measure required amount Sahara.
3. Put the mass in a cool place, wait until the juice begins to stand out.
4. Weld preservation in one step. Cooking time is half an hour.

Send the prepared blank to a container sterilized in boiling water, cork. Cool under a blanket - it will not allow you to quickly cool down and will successfully cope with sterilization, maintaining a high temperature of the jam.

Watermelon peel jam in a slow cooker

If there is no time for a long preparation of jam, you can use a slow cooker, which will avoid prolonged mixing of the mass. The only thing you should not forget about is to periodically remove the foam, which can cause rapid deterioration of the finished product. Usually a simple jam is prepared in a slow cooker, to which a little acid or lemon juice is added.

Cooking:

1. Cut watermelon rinds into cubes (1.2 kg).
2. Put the raw materials in a slow cooker, cover with sugar (1 kg).
3. Squeeze the juice from 3 lemon slices directly into the mass (if necessary, replace 5 g of acid).
4. Cook without insisting, do it in the "Baking" mode.
5. Cooking time - hour. If the watermelon slices are too large, slightly increase the cooking time.

Arrange the watermelon treat in containers that are recommended to be pre-sterilized in a hot oven. Cork, cool in warmth (under a blanket, blanket).

Watermelon peel jam with orange

Delicious treat exuding an alluring citrus aroma is easy to prepare from peels with the addition of oranges. They usually use such a preparation as an independent dish on festive table- it will fully replace dessert, especially if freshly baked buns are served. Do not soak before cooking - even without a soda solution, the watermelon peel will not lose its crispy qualities.

Cooking:

1. Cut the watermelon peel into long sticks (it will take 1.3 kg).
2. Pour in some water, boil the mass for a quarter of an hour.
3. Combine sugar (1.3 kg) and water (650 ml), rub the zest from one orange into the liquid, and then squeeze the juice here.
4. Put the syrup on the fire, bring to a boil, boil for 5 minutes.
5. Connect the peel, syrup, cook together for a quarter of an hour.
6. In the process of boiling, remove the foam with a slotted spoon.

Spread the hot mass with a large spoon into prepared containers (it is recommended to first send them to the oven for sterilization). Carry out corking, it is not necessary to send it under a blanket for cooling, you can immediately send it to a cool basement.

Watermelon rind jam with lemon

Preservation, in which the main ingredient is watermelon peel, is quite sweet and sugary, so many housewives prefer to cook it with the addition of sour ingredients. Often, lemon is used for this, which introduces its spicy sourness and improves the aroma of the workpiece.

Cooking:

1. Soaked in a solution with the addition of soda, peels (2 kg) cut into bars or large cubes.
2. Cook sweet molasses (combine and bring to a boil 1.5 kg of sugar and 600 ml of water).
3. Pour cubes of peels with a boiled sweet solution, leave for half an hour.
4. Put the container with the watermelon mass on a strong fire.
5. Rub one large lemon into the mixture, do not peel, use the citrus along with the skin.
6. If there is no lemon, it is recommended to replace citric acid(10 g).
7. Stir, cook, skimming regularly, 35 minutes.

Send the prepared jam to a glass container. Immediate capping is not recommended; to extend the shelf life, subject the preservation to sterilization. The duration of the process is a quarter of an hour.

After capping, be sure to place the jam containers on a flat, flat surface, first turn over. To prolong cooling, use a warm blanket. It is recommended to take out for storage only after a day. It is important that the jam containers are hermetically sealed - careless attitude to this important process can cause rapid deterioration of preservation.

A simple secret will help to check the tightness of the closure. To do this, when turning the cans, place a clean sheet of paper under them. If spots remain on it after cooling, this indicates that there is no tightness, it is necessary to re-sterilize and only then roll up the containers.

Jam storage

The main rule that must be observed when storing jam made from watermelon peel is to send it to jars immediately after cooking and roll it up, making sure that it is tight. Only after complete cooling is it recommended to send for storage. Preservation should always be at the same cool temperature.

Even slight fluctuations temperature regime can cause damage to the finished product. It is recommended that immediately after preparing the treat, send it to the refrigerator. On the bottom shelf, the workpiece feels great and will not lose its taste and useful qualities. long time- up to a year.

If a dump is used for storage, you will have to regularly check the quality of the jam. Carefully inspect the surface of the preservation - if signs of mold appear on it, immediately open the cans, collect the spoiled mass. Send everything that has not deteriorated to a saucepan, put on a small fire, wait for the boil and boil for a quarter of an hour. Be sure to vigorously stir the composition - this will prevent burning.

Lovers of sweet watermelons are looking forward to the start of the season to enjoy the amazing taste of gourds. But you can enjoy the taste of watermelons all year round. To do this, cook jam from watermelon peels. Let's take a closer look at a couple of recipes for making unusual sweets.

Preparing watermelon rinds for making jam

Buy ripe watermelons for jam late varieties. They have more glucose and sucrose and fewer seeds. Rinse well gourds. Cut the watermelon and enjoy its taste. After it is eaten, cut off the outer striped part of the watermelon rind with a knife. Cut out any remaining flesh. Pieces for jam are white.

For soft chunky jam, boil the rinds for three minutes in boiling water. For crispy pieces, soak the crusts with a solution of soda for five to six hours.

Cooking jam with fragrant soft watermelon rinds

The pieces will melt in your mouth and look like amber. Prepare in advance 1 kg of crusts processed in the above way.

• cut the crusts into strips or into cubes;
• put in an enamel saucepan and fill with water so that the liquid covers them a little;
• bring water with crusts to a boil and cook over low heat for 3 minutes;
• quickly discard the boiled crusts in a colander. Rinse them with water and leave to cool completely.

While the crusts are cooling, prepare a syrup from one kilogram of sugar and 0.5 liters of water. While the syrup is boiling, put the watermelon rinds into it. Let the mass boil and immediately remove from heat. Cover the bowl with jam and let it cool to room temperature. That's not all, then your actions are as follows:

• put the jam back on the fire;
• when it boils - put finely chopped lemon or orange;
• cook the jam until the syrup becomes thick. Readiness will be recognized by the color of the crusts - in the finished jam they will be transparent, and the syrup will not spread.

Cooking jam with crispy crusts from watermelons

This jam looks like delicate candied fruits, appetizingly crunchy on the teeth. The cooking process is long, but it's worth it. Soak peeled watermelon rinds in soda solution. Dissolve two tablespoons of soda in a glass hot water and add another 5 cups of warm water. Pour the crusts for five hours with a solution. Then drain the liquid and rinse them well under water.

Let's start making jam:

• put the washed crusts in a bowl;
• prepare sugar syrup. To do this, take 1.5 kg of sugar and pour it with two glasses of water;
• pour the crusts in a bowl with boiling syrup and cook for five minutes. Leave to cool;
• repeat the above procedure. Boil - set aside to cool, and so three times. At the time of the last boil, add finely chopped lemon and 2 sachets of vanilla to the jam;
• boil for 15 minutes and the fragrant sweetness is ready.

During cooking, stir the jam all the time with a wooden spatula, otherwise it will burn. Take a large bowl for him, during the cooking process, watermelon peels foam.

Pieces in jam will come out in an interesting shape if you cut the watermelon peels with a special curly knife. If you want to get light jam - take the white part of the watermelon, cut off all the pink flesh. To acquire white-pink jam, take crusts with the remnants of watermelon pulp.

Some housewives believe that it is not necessary to save on trifles and throw away watermelon peels. But they didn't try to cook from them delicious jam. The crusts turn into transparent candies, similar to marmalade. Try to create such a miracle - and you will never throw away watermelon peels!

Watermelon is a favorite treat for many. Most berry lovers look forward to the season to enjoy the taste. The fresh and juicy flesh of a watermelon cannot be compared with anything else. You can enjoy berries all year round- enough to make jam. There are many ways to make watermelon jam. You can make it from the pulp or from the peels.

Put the mass on the fire and boil after boiling for half an hour, let it stand for a couple of hours and boil again. You need to make 3 passes. Before boiling the watermelon for the last time, grind it through a sieve or chop it with a blender, add lemon juice and vanilla. To make the jam thicker, you can pour a bag of pectin.

sugar free watermelon jam recipe

This delicacy is called "watermelon honey". It will be an addition to pastries and milk porridges.

You only need a large ripe watermelon. Cut it in half, remove the pulp and divide it with a knife into small pieces. Put them in suitable dishes and put on a small fire. While stirring, wait until the mass is reduced by half or three times. Remove from stove and let watermelon gruel cool.

Grind the watermelon gruel through a sieve so that only the bones remain in it. Place the liquid substance in a container, put on fire and, stirring, boil several times. You should have a thick mass of dark amber color.

Pour hot jam into jars and close with lids. Store in a cool place.

Watermelon jam with lemon

• lemon;
• watermelon pulp - 400 gr.;
• 1.25 cups of water;
• sugar - 400 gr.

Remove and dice the watermelon flesh, removing the seeds. Place in a suitable dish, add 0.25 tbsp. water and boil until softened for half an hour.

Scrape the zest from the lemon and squeeze out the juice. From lemon juice, 250 gr. sugar and the remaining water, prepare the syrup.

Pour the remaining sugar to the watermelon, when it dissolves, add the zest and syrup. Cook the mass, remembering to stir regularly, until it thickens - about 40 minutes.

Pack the finished jam in jars.

Watermelon jam with mint

If you like unusual spicy flavors, you can try making watermelon jam for the winter according to the following recipe.

• 4 cups chopped watermelon pulp;
• 2 tbsp. lemon juice and zest;
• 1/3 glass of wine;
• 1/2 cup chopped fresh mint;
• 1 tbsp a spoonful of ginger;
• 0.5 tsp black pepper;
• 1.5 cups of sugar.

Place mint, lemon zest, sugar in a blender bowl and beat everything. Using a blender, mix the pepper and watermelon pulp. Place the crushed ingredients in a container and cook the mass until it is halved: to speed up the process, drain the juice from the watermelon mass after grinding. Add wine, ginger and lemon juice. After boiling, boil the mixture for 6-8 minutes so that it becomes darker and thicker. Place the finished jam in jars and seal with lids.

Watermelon Peel Recipes

Many people throw away watermelon peels, not seeing the value in them. But from this useless product you can make a wonderful delicacy.

Watermelon rind jam

• lemon, you can also orange;
• 1.2 kg. granulated sugar;
• 1 kg of watermelon peels;
• vanillin;
• 3 art. water.

Peel off the white skin of the watermelon. Get rid of the thick skin and pink flesh. With a curly or regular knife, cut the peel into elongated pieces of small size. Pierce each piece with a fork, send them for at least 4 hours in a soda solution - 1 liter. water 1 tsp soda. This is necessary so that the slices do not lose their shape after cooking. Rinse the peel, cover with water, leave for 30 minutes, rinse again, pour over and leave to soak for half an hour.

There is great amount options for making jam. It can be cooked from fruits and berries familiar to all of us. A dish made from vegetables will be very tasty. You can not ignore the gourds. From watermelons and melons, this delicacy turns out to be truly tasty.

If you bought a melon and it turned out to be unsweetened, then instead of throwing it away, make jam. It will turn out very tasty and healthy.

Watermelon jam can be prepared when you bought a watermelon and it turned out to be thick-skinned. You can separate the peels from the pulp and cook a very tasty jam from them. A step-by-step recipe for watermelon peel jam is presented in this article.

At the height of the season, it is very common to buy thick-skinned watermelons. Many people throw them away. But why waste so much goodness? The ideal solution is to make jam from them and please yourself and your loved ones with it. It is very good to combine this delicacy with pancakes or pancakes. On cold autumn and winter evenings, you can warm up with a mug of hot tea, which goes well with watermelon peel jam.

Jam is distinguished not only by its excellent taste, but also by its beautiful appearance which will increase appetite. A properly prepared delicacy should have a transparent and even golden consistency, in which the main ingredient, watermelon peels, will look very beautiful.

If you are interested in this recipe, then it is better not to hesitate, but immediately buy a watermelon and try to make jam. If you are worried that you will be dissatisfied with its taste, then you should not cook it in large quantities. To get started, cook a little, at least a couple of jars.

Recipe for watermelon peel jam with photo

For it you will need:

• watermelon peels;
• sugar;

Sugar must be calculated depending on the number of watermelon peels. For one kilogram of sugar, you need one kilogram of crusts.

Cooking method

First of all, you need to wash the watermelon thoroughly under running water. This must be done carefully, using soap. After all, the crusts must be clean. Wait for a while until the water drains from the watermelon. Next, it needs to be cut. Do it the way you are used to. After that, separate the crusts from the pulp with a knife. The pulp can be eaten, and the green part must be removed from the crusts. For cooking watermelon jam You won't need it, so you can safely throw it away.

in the process of separating the pulp from the crusts, try to leave a small amount of it on the peel. Thanks to this, you will get a tastier jam. It will also look much nicer.

The second step you will need to do is the crusts themselves. After the pulp and green part are removed from them, they will need to be cut into cubes. They should be small, about two centimeters long and wide. After you do this, you will need to determine their weight. By weighing them, you can find out how much sugar you will need for cooking.

Remember: for one kilogram of peeled and chopped watermelon peels, you need to take one kilogram of sugar.

If you do not have the opportunity to determine the weight of the main component, then you can calculate the required amount of sugar to make jam “by eye”. From this, its taste and quality will not deteriorate. But remember in this case It is better to overdo it with sugar than to put it in insufficient quantities.

After you determine the amount of sugar you need, you will need to fill it with diced watermelon rinds. For convenience, it is better to put them in a large wide cup or basin. It can be shaken so that the sugar can be evenly distributed. Thus, they will release the juice much faster. For this purpose, the future food must be removed in a cool place. When the watermelon rinds begin to release juice, the sugar will begin to dissolve.

Some housewives prefer to add water to the crusts or boil a syrup consisting of sugar and water. But this step can be skipped. After all, we all know that 90% of all watermelon is water. Therefore, adding it in an additional amount does not make sense at all. In addition, many people prefer to eat a jam that will contain less of the liquid part and more of the solid. It is also necessary to take into account the fact that watermelon peels themselves will let a large number of juice, so there will be a lot of syrup in the jam anyway.

If you do not add additional water to the jam, then its consistency will be more viscous and thick. Otherwise, it will be liquid. But if you are a fan of liquid jam, then you can safely add water to watermelon peels or boil syrup. But remember that for cooking, you will need to spend much more time. Therefore, it is up to you to decide whether you need it or not.

After this period of time, the contents of the pelvis must be moved. During this action, try not to damage the crusts. The jam will look very nice if they are whole.

After that, the resulting must be put on a small fire. Thus, the sugar slowly begins to dissolve. If the fire is strong, then it will burn. Remember that from time to time it is necessary to carefully stir our future jam.

After all the sugar has dissolved, the jam will gradually boil. From this point on, you can set the average fire. Further, foam will begin to form, which will need to be periodically removed.

It is very important to remove the foam during cooking. If it remains, then this may contribute to its fermentation during its storage.

After boiling, let it boil for five minutes and only then turn off the gas. The dish should cool down on its own. However, it should be stored at room temperature. When it cools down, it will need to be covered with a towel so that it does not get dusty and there are no insects in the jam.

Leave to infuse for a day. And so that the towel does not fall into the basin, first cover the container with a grate taken from the oven, and you can already put a towel on top of it.

After a day has passed, it is necessary to repeat the procedure, that is, again bring the jam to a boil and continue to cook for five minutes. Do not forget to also stir it well and make sure that the sugar does not burn. Then it should be infused again during the day.

On the same day, you can wash the jars for future jam and sterilize them. They need to be turned upside down and left so for a while so that the water is glass.

Jam will need to be boiled on the third day. You need to do everything exactly the same as in the first. It should get thick. If it remains liquid, then you can boil it again, but for ten minutes. But there is no need to wait for days after that.

When your jam thickens, it can be poured into sterilized glass jars. You need to impose it to the edges of the cans and twist them further with lids. The treat should be kept in a cold place, and it is not necessary to use a refrigerator for this purpose.

Watermelon Peel Jam with Lemon and Orange

To prepare it, you will need :

• watermelon peels in the amount of 1 kilogram;
• lemon in the amount of 1 piece;
• a few medium oranges;
• sugar in the amount of 1.2 kg.

Cooking method:

Making this jam is also very easy. The method used is the same as in the first recipe. We list only the key points.

First, the peels must be peeled and cut into cubes. After they need to be covered with sugar and put in a cool place so that they infuse there for about four hours.

Lemon peel can be peeled with a knife or grated. The same must be done with two oranges. Be sure to rub only the zest itself, without affecting the white flesh. If it gets into your treat, then it will taste bitter.

After the watermelon rinds start up the juice, put it on a slow fire. It must be stirred periodically, without violating the integrity of the crusts.

While it is on the stove, you can do the orange. It must be peeled, disassembled into slices, and then cut into cubes.

Mix orange and lemon zest together with orange slices. Send this composition to the watermelon peels. You can also add lemon juice to it.

You need to cook jam in the same way as in the previous recipe, for three days. After it becomes thick and viscous, it can be laid out in jars and twisted with lids.

Ready-made jam from watermelon peels with citrus fruits should be stored in a cool place.

Due to the zest of orange and lemon, as well as lemon juice, it acquires a pleasant slightly sour taste.

Watermelon peel jam in a slow cooker

Ingredients :

• water - 0.5 kilograms;
• sugar - 0.5 kilograms;
• watermelon peels - 0.5 kilograms.

You need to prepare watermelon peels in the same way as in the previous two recipes. Next, put them in the multicooker bowl.

Water must be brought to a boil, pour crusts over it and add sugar to them in an amount of 300 grams.

On the slow cooker, you need to set the "Extinguishing" mode and cook the jam for an hour and a half. But after an hour, you will need to add the remaining amount of sugar to it.

If, after the specified time, it does not thicken, then you can continue cooking it in the "Steam" mode for fifteen minutes.

A hot treat can be laid out in jars and rolled up with lids.

There are such very simple options for making jam from watermelon peels. Be sure to try at least one of them.

Enjoy your meal!