How to cook jam from watermelon peels. Cooking jam from watermelon peels: recipes, photos, tips

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

Watermelon pulp jam for the winter with pectin

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

Ingredients

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

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

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

How to make watermelon jam

Ripe watermelon (but not overripe, but dense) should be peeled and pitted. I cut the pulp into large pieces - 3-4 cm in size.

Generously sprinkled with sugar and left for 1-2 hours to stand out the juice.

Watermelon is a juicy berry, contains a sufficient amount of liquid, so there will be no problems with a lack of juice release under the influence of sugar. After the specified time, I sent the watermelon with sugar to the stove. On a quiet fire, brought to a boil, and then boiled 5-7. Left to cool completely for 1 hour. You can only stir the jam with a wooden spatula!

After it cools down completely, return the saucepan to the fire. I added a little vanillin to remove the characteristic aroma of gourds, which manifests itself when boiling watermelon. Boiled another 5-7 minutes. And the second time left to cool completely, for another 1 hour.

I introduced a pectin-based powder thickener into the chilled mass - 20 grams (calculated for 1 kg of berries + 1 kg of sugar, but I added a full package, since watermelon jam is very watery). Stir well so that the thickener is completely dispersed. Bring to a boil again and simmer for 5 minutes.

She poured hot jam into sterilized dry jars and corked. Turned upside down and left to cool completely. It is best to store the workpiece in a dark and cool place, no longer than 6-7 months.

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

A selection of recipes from the editors

Watermelon jam, the easiest recipe

The easiest recipe is a recipe for watermelon jam in a slow cooker. Without a thickener, it turns out to be quite liquid, more like a syrup with pulp, not jam. Worth 2-3 months.

What you need:

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

How to cook:

Pour the pulp cut into small cubes with sugar and leave for 2 hours so that the watermelon starts juice.
We shift into a slow cooker and cook in the “quenching” mode for 1 hour. At the end of cooking for 5-10 minutes, add citric acid.
We lay out the workpiece in sterilized jars, turn it upside down until it cools.

Jam from the pulp of watermelon with citrus fruits

The preparation is obtained with a fragrant tart accent characteristic of citrus fruits. Use any citrus fruits - lemon, lime, orange, tangerine, grapefruit. I added lime and orange. You can limit yourself to lemon.

Ingredients:

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

How to cook:

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

Thick jam from watermelon pulp with spices

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

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

Another feature of the spicy watermelon jam recipe that we will make is a decent thickness without thickener. Boiling the juice to the desired consistency eliminates the ability of watermelon to produce liquid juice and allows you to do without pectin.

Ingredients:

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

How to cook:

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

Assorted jam from the pulp of watermelon and melon with apples

Excellent jam, does not need a thickener, as natural pectin of sweet and sour apples is used. Especially good are the varieties "Sinap", "Melba", "Antonovka", "White filling", etc. Choose a melon with hard pulp. Be sure to add a lemon or lime - then the jam will not be sugared and will last longer. Assorted pulp of watermelon, melon and green apples is one of my pleasant discoveries of the last harvesting season.

Ingredients:

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

How to cook:

1. We prepare the pulp of watermelon and melon: free from crusts and cut into pieces.
2. Peel apples, cut into slices. Do not throw away the peel, but roll it into gauze and secure with a long thread - we will cook jam with natural apple pectin thickener.
3. Pour apples, melon and watermelon with sugar, leave for 2 hours so that the fruit releases juice. Then set to boil, squeezing lemon juice into the mass with syrup. Do not forget about the “pouch” with the peel and seeds from apples, cook with it, and throw it away at the end. You can cook according to the step by step recipe scheme ("five-minute"), or with "long" intervals of 10-12 hours. And you can boil for an hour after boiling on a quiet fire and not forgetting to remove the foam, then cool, cook again for 15 minutes, and that's it. In the latter case, the jam will stand for 3-4 months. It will last the longest if cooked in several steps with many hours of intervals.

Little tricks:

- so that the watermelon jam stands well and for a long time without molding, try sprinkling it with powdered sugar;

- be sure to remove the foam;

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

What else is added to watermelon jam?

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

- nuts, seeds, seeds;

- light rum and fruit liqueurs;

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

Have fun experimenting!

Modern housewives make jam from berries, fruits and even vegetables. Many especially liked the recipe for treats based on watermelon peels, which remained after eating the pulp. This is not surprising, since the final product is sweet, shaped, crispy. Traditionally, the treat is prepared with the addition of apples, citrus fruits, aromatic spices. Consider each recipe in more detail.

Features of making jam from watermelon peels

1. First of all, you need to prepare the crusts for cooking. To do this, use the red pulp, cut off the green surface with a sharp knife. To cook a treat, use only the white center.
2. Traditionally, jam is prepared with the addition of syrup - mixing sugar with water, then melting them. However, if you wish, you can replace the liquid with watermelon juice.
3. Citruses, seasonal fruits (melon, apple, pear, etc.) act as additional ingredients. It will not be superfluous to add spices (cinnamon, vanilla sugar, clove buds).
4. To make jam in a jar look appetizing, use a curly knife for cutting vegetables and fruits. Create cubes, rectangles or hearts with a ribbed surface.
5. If stick traditional recipe, per 1 kg. watermelon peels account for about 950 gr. Sahara. But the amount of sweetener varies according to personal preferences.

Watermelon rind jam: a classic

• granulated sugar - 550 gr.
• table water - 850 ml.
• watermelon peels - 600 gr.

1. First prepare the watermelon rinds. It is necessary to cut off the pink pulp and remove the green upper layer. Use only the whitish residue.
2. Pay attention to the quality of raw materials. If crusts are rotten, gray or sallow, discard them. After preparation, weigh the raw materials to have an idea of ​​the number of crusts.
3. Now cut the crusts into cubes of any shape (at your discretion). Start making syrup. Pour granulated sugar into a saucepan, fill with water, put on medium heat.
4. When the contents begin to boil, reduce the burner to a minimum. Boil the sweet base until the grains of sand dissolve. Stir constantly. Now pour the syrup into a large saucepan.
5. Carefully place the sliced ​​watermelon rinds into it. Continue languishing, wait for seething. Reduce the power slightly so that the bubbles are barely visible. Simmer another quarter of an hour.
6. At first, the raw material will become transparent, but you need to achieve a shade of amber. After the specified period, turn off the fire, cover the dishes with a lid. Now insist the treat for 10-12 hours so that the crusts are soaked.
7. In total, you need to perform 3 heat treatments. The second time, cooking is carried out in a similar way: they simmered for 15 minutes, turned it off, let the composition stand for 12 hours. And the third time the same.
8. After the last languor, spread the hot composition into sterile warm containers. Cork with tin, turn over, cover with an old sweatshirt. After a day, transfer the jam to the cold.

Watermelon peel jam in a slow cooker

• granulated sugar - 550 gr.
• watermelon peels - 550 gr.
• drinking water - 500 ml.

1. Prepare the crusts for further manipulations. It is necessary to remove the upper green layer from them and cut out the pink flesh. Chop the whitish residue into cubes or triangles with a curly knife.
2. Send the raw materials to the multicooker, add water. Pour half the volume of granulated sugar, mix. Set the "Extinguishing" function for 1.5 hours. After this period, add the rest of the sugar.
3. Simmer the composition for another 30 minutes, then evaluate the consistency. If the treat is too liquid, turn on the “Steam cooking” function (duration - a quarter of an hour).
4. While the composition is being prepared, sterilize the container for future twist. Dry, boil the lids. Pour hot treat, roll up, cool upside down.

• watermelon peel - 1.1 kg.
• vanilla sugar - 30 gr.
• green apple - 550 gr.
• drinking water - 480 gr.
• granulated sugar - 1.6 kg.
• whole cinnamon - 1 pod

1. Prepare watermelon rinds. Cut off the green surface, remove or use the pulp. Cut the white base into cubes. Boil water, throw raw materials into the seething liquid.
2. Simmer on medium power for 10 minutes, then reduce the burner to a minimum. Pour in the granulated sugar very slowly, stirring at the same time.
3. Now you need to ensure that the watermelon peels become translucent. When this happens, turn off the burner. Let the jam stand for 11-12 hours.
4. Then re-boil. This time, add the cored apple slices. Boil them for 8 minutes, then cool under the lid for 4 hours.
5. Repeat boiling 2 more times for 8 minutes. After each procedure, let the jam cool down. At the end, add grated cinnamon, vanilla sugar to the hot treat. Roll up, chill.

Watermelon rind jam with citrus

• orange - 3 pcs.
• granulated sugar - 1.3 kg.
• lemon - 1-1.5 pcs.
• watermelon peels - 1.2 kg.

1. Chop peeled watermelon rinds into pieces. Send to the basin, sprinkle with sugar and mix well. Cover the container with a towel, leave for 4 hours.
2. Remove the peel from the lemon, grate it. Do the same with oranges. Do not touch the white pulp of the zest, it is responsible for bitterness.
3. When the watermelon peels are infused, move them along with the sugar to the pan. Put on the stove, set the minimum fire. Continue simmering until the grains melt.
4. Disassemble the orange into slices, remove the white film. Cut each slice into 2-3 pieces. Squeeze the juice from the lemon, stir in the watermelon syrup. Add orange and citrus zest to this.
5. Wait for the ingredients to boil, then cook for another 8 minutes. Next, let the delicacy stand for 12 hours, repeat the heat treatment. If the composition does not become thick, languish a third time.
6. Arrange the finished composition in sterilized containers, tighten the lids. Turn over, wrap in a sweatshirt, cool for 12 hours. Refrigerate for storage.

Watermelon rind jam with cardamom

• vanilla sugar - 25-30 gr.
• cardamom - 5-7 gr.
• watermelon peels - 1.2 kg.
• lemon - 2 pcs.
• granulated sugar - 1.3 kg.
• soda - 50 gr.

1. Prepare thick watermelon rinds. Scoop out the rest of the pink pulp with a spoon, cut off the green top. Now chop the white base with a curly knife to make beautiful curly pieces.
2. Make a solution of soda and 3 liters. drinking water, stir until the grains are dissolved. Send in a mixture of watermelon rinds, soak for 5 hours.
3. Then rinse thoroughly, leave in purified water for half an hour. Then drain this liquid, soak again. Now measure out half the volume of sugar, mix with 800 ml. drinking water. Boil the syrup.
4. Send watermelon cubes to the hot sweet mass, boil, after the start of bubbling, simmer for another third of an hour. Turn off the burner, leave for 8-9 hours.
5. After the specified time, boil again, pour in the remaining sand and let it dissolve. Simmer the mass for a total of 30-45 minutes. Again insist 8 hours.
6. Third heat treatment lasts from 30 minutes to an hour. Assess readiness for taste: if a piece of watermelon bites off easily, turn off the heat. Otherwise, cook until softened.
7. If you see that too little juice has come out, add 200-230 ml. boiling water. Before the end of cooking, pour in the grated lemon zest and citrus juice, cardamom, vanillin.
8. Turn off the burner, let the jam cool without a lid. Cover the neck of the pan with gauze so that the composition does not wind. After about 12 hours, pack the treat in clean containers, store in a dark place.

Watermelon peels can also be combined with melon peels, the delicacy will turn out sweet and thick. Consider recipes with the addition of apples, crushed cinnamon, cardamom, citrus fruits. Add sugar according to personal wishes, always pack the finished treat in sterile jars. Storage is carried out in a dark cool room.

Video: jam and marmalade from watermelon peels

Watermelon rind jam

This plant is native to Africa. To date, watermelon is cultivated in more than a hundred countries around the world. In Russia, an amazing berry begins to ripen at the end of August. She is annual plant, has round or oval greenish fruits with red and juicy pulp.

Useful properties of watermelon and contraindications

Watermelon is a dietary product. Its calorie content does not exceed 30 kcal per 100g. This berry has a significant advantage over other vegetables and fruits in terms of content useful substances. Delicious and juicy pulp is the part we usually eat. But do not forget about peels and seeds, they contain much more vitamins and amino acids, so watermelon jam for the winter will boost immunity and become a real source of health for your family.

Useful properties of watermelon

This product contains many vitamins and minerals that have a positive and even therapeutic effect on the human body:

• A set of vitamins PP, C, B, D and carotene improve the condition of the liver and gallbladder, prevent the formation of stones (watermelon is a must when chronic hepatitis);
• Folic acid and iron salts are involved in the processes of blood formation, which helps to fight anemia and anemia;
• Potassium contributes to the grinding and removal of stones from the kidneys, it is this element that has a diuretic effect;
• The fiber contained in watermelon absorbs and removes toxins from the intestines and adjusts the digestion process;
• The element lycopene, which is part of the watermelon, is a strong anti-cancer agent;
• Watermelon seed oil, saturated with zinc and selenium, normalizes the functioning of the prostate gland and strengthens man's health;
• The amino acids contained in the crusts help the intestinal microflora fight dysbacteriosis.

Contraindications for use

Sweet watermelon jam, like a fresh product, contains a large amount of sugars, which is contraindicated for people suffering from diabetes. During the ripening period of these berries, it is better to have with you a device that measures the level of nitrates in the product, for example, a SOEKS 2 nitrate tester. Watermelon accumulates pesticides that fertilize plants. Their level often exceeds the norm, which can adversely affect human health and cause severe poisoning.

Preparations for the winter are not limited to pickles and compotes. not very popular only because many do not know how to cook it. Sweet pulp, which we used to enjoy only in summer, can be a wonderful winter dessert, and peels, which are usually thrown away, are a healthy and tasty addition to it.

Watermelon jam for the winter, the recipes of which can be found on our website, is prepared quite simply and quickly. This product has an amazing taste on its own, and also goes well with other fruits and berries. To date, the most popular is watermelon jam with melon. The combination of their sweet flavors is reminiscent of warm summers and fruitful autumns.

When ripe watermelons begin to appear on the markets and store shelves, it's time to make preparations for the winter. Watermelon jam whose recipe is easy to remember is not limited to this product. Lemon, orange and even raspberries only diversify and complement the taste of such preservation.

Jam recipes are varied and not limited to pulp. When you have eaten a juicy ripe watermelon, do not rush to throw away the leftovers, they are also healthy and edible.

Before you cook watermelon peel jam, you need to prepare them. It is quite easy to make and the dish comes out delicious. Cooked in sugar syrup, the crusts become soft and almost transparent, reminiscent of marmalade. This jam is useful for both adults and children.

Outcome:

Watermelon is the source a large number useful substances. This berry is tasty and retains its properties not only fresh, but also canned. Jam from peels and pulp of watermelon will replace a summer product even in winter time and delight family and friends.

Now, of course, it’s already too late, watermelons can’t be found, but the recipe for next year will come in handy. Haven't tried it yet, very interesting. You can then make candied fruits from it. And also from melon peels, they also make jam.

Watermelon jam can be cooked both from the pulp and from the rinds. If you can’t eat the watermelon completely for some reason, and it’s a pity to throw it away, then you can just think about making jam. Moreover, it is very tasty! You can do the same with watermelon peels, which we usually throw away. But in vain! If done right, then each piece of crust will be golden-transparent with a small red edging (if left, not cut off) in a golden lingering syrup. Yummy.

The name "Watermelon peel jam" is conditional, because the green peels themselves are not suitable for jam. .

There are several recipes, they are slightly different from each other, I will give different ones here.

Option 1

Cut off the outer green rind from the watermelon rinds. Rinse the peeled peels well. Cut the white pulp into small cubes or strips (can be cut with a curly knife). Prick each watermelon cube with a fork.

Dissolve baking soda in 1 cup of hot water. Put the peels in a saucepan, pour in water with dissolved soda and add 5 more glasses of water. Mix the crusts and leave in soda water for about 4 hours.

Drain the water, and rinse the crusts very well from the soda solution. To do this, pour the washed crusts with clean water and let stand for about 30 minutes. Drain the water, rinse the crusts again and again pour water for 30 minutes. Drain water again.

cook sugar syrup. Pour half the amount of sugar (600 g) into a large clean saucepan. Pour 3 cups of water into a saucepan and stir. Bring the syrup to a boil over medium heat. Put the washed watermelon cubes into the syrup. Cook over medium heat, stirring occasionally, for about 20 minutes.

Remove the pan from the heat and leave the jam to stand for 8-12 hours. After 8-12 hours, put the pot with jam on the fire and pour the remaining sugar (600 g).

Mix jam with sugar and bring to a boil. From the moment of boiling, cook for about 20-30 minutes. Remove the pan from the heat and leave for another 8-12 hours. The next day, put the jam on the fire again, bring to a boil and cook again for about 20-30 minutes.

If desired, thinly cut zest from 1 orange and 1 lemon can be added to the jam in the last cooking. You can also put half a vanilla pod (vanilla seeds can be used in another dish) or vanilla sugar.

Sometimes the juice of 1 lemon is added to taste (some people like this option).

Remove the jam from the heat and let stand for another 12 hours. Arrange cold jam in sterilized jars (previously remove orange and lemon peels and vanilla pod from the jam, if added). The syrup should completely cover the watermelon cubes. Close the jars with sterilized lids and put them in a dark, cool place for storage.

Option 2

For jam, it is recommended to select thick-skinned watermelons. They are washed, separated from the pulp, cut into slices, cut off the outer green peel. The crusts are washed, cut into cubes and dipped in water for 5-6 minutes. hot water, to which citric acid is added (about 2 g per liter). After that, the peels are again immersed for five minutes in cold water. At the next stage, the crusts are poured with sugar syrup, brought to a boil and boiled until clarified.

After the candied fruits are infused in syrup, they are again brought to a boil and again incubated for 6-8 hours. Then add the remaining syrup and citric acid and boil again for 5 - 10 minutes. After the jam settles for the third time, it is finally boiled and vanillin is added at the end of cooking.

Option 3

Watermelon peels are peeled from the outer green layer and washed well. Then they are cut into small cubes, put in a pan, pour cold water, put on fire, bring to a boil and cook for 10 minutes. After that, the crusts are poured into a colander.

Next, prepare the syrup: sugar is poured into a saucepan, water is added, put on fire and the syrup is added to a boil. Then watermelon peels, which were in a colander, are added to it, everything is mixed and left to cool and stand for about 10 hours.

After that, the jam is put on fire, brought to a boil and boiled for 20 minutes over low heat. Cool again and stand. Then repeat the same operation again. And only after that, the jam is boiled and laid out in sterilized jars and rolled up.

Watermelon pulp jam

Watermelon pulp is cut into pieces and separated from the pits. The pieces are placed in a saucepan, poured with water and boiled until softened. The water is drained, and 400 g of sugar are poured into watermelons and lemon zest is placed.

Now we are preparing the syrup. For 1 glass of water 400 g of sugar. The syrup is boiled. Then it is poured into watermelon slices. All this is boiled until thickened.

Candied fruits from watermelon and watermelon jam

The first stage of preparation is exactly the same as when making jam from watermelon peels. We clean the crusts, rinse, cook until softened. Then we cook the syrup, throw the crusts into it and let it stand for 8-10 hours. Then two or three times we repeat the operation of cooking and standing. After that, the watermelon rinds will have a glassy appearance.

Drain the syrup, leaving only boiled watermelon rinds. We spread them on waxed paper, dry for 8 hours at room temperature. After that, we heat the crusts in the oven, and then immediately throw in sugar, mix and lay out again to dry. As a result, the pieces will be evenly covered with a sugar crust. After some time, candied fruits will be finally ready.

And a simple version:

We cover the form with baking paper. We take out pieces of watermelon peels from the jam, roll each piece in powdered sugar and put it in a mold, on top of the paper. Put in a preheated oven on low heat. Dry for 20-25 minutes. Watch out for candied fruits, they can burn without supervision.

Candies from watermelon peels

Peel cut into thin strips (without the green peel of course). Cover them with sugar and leave for 4 hours. The crusts will give juice, drain this syrup and boil for 10 minutes. He must boil down. Fill them with crusts and leave overnight. The next day, drain the syrup again and boil. An hour later and so 4 times. The crusts will become transparent. For the last time, put the crusts together with the syrup on the fire and cook until tender.

Put the peels in the dryer for 20 minutes, or in a preheated oven for 10 minutes. Roll candies in powdered sugar. Put into jars. Store in a cool place, but not in the refrigerator. You can add them to porridge, after cutting them. The same can be done from the pulp of pumpkin and zucchini.

The largest striped sugar berry is loved for its juiciness, sweetness, aroma and benefits. I want to save it all by making watermelon jam for the winter. This is not a problem if you know how to make watermelon peel jam. Their dense and juicy pulp is the best way to prepare this delicacy. There are many recipes describing watermelon peel jam. Every hostess has her own favorite. We bring to your attention a simple recipe for watermelon peel jam.

Ingredients for Watermelon Jam:

• ripe watermelon;
• granulated sugar;
• lemon.

Cooking time - 50 - 60 minutes. The total cooking time is 18 hours.

How to make watermelon rind jam at home

Step 1. Wash the watermelon thoroughly, preferably with soap, cut into pieces and eat. At the crusts with a sharp knife, cut off the green and pink parts. Cut the white flesh into small pieces, wash and weigh.

Tip: it's best to do this right away, before the rinds have wilted, otherwise it will be difficult to cut the skin.

Step 2. Weigh the sugar at the rate of 1: 1.5. That is, for 1 kg of crusts we take 1.5 kg of sand. We fill the crusts with sand and put them in the refrigerator for 12 hours.

Tip: the first hour, until the juice appears, the mixture can be left not in the refrigerator, but then be sure to remove it, otherwise it will ferment.

Step 3. Wash the lemon, scald it with boiling water and cut it into small pieces together with the peel.

Tip: if it is difficult to cut, then you can pass through a meat grinder, after squeezing the juice into a separate container.

Step 4. Watermelon peels gave juice during this time. We put the container on medium heat and cook, stirring constantly, 25 - 30 minutes.

Tip: do not drain the watermelon juice, cook in it.

Step 5. Add lemon to the jam, which in this case acts as a preservative, and boil for another 5 minutes.

Tip: if there is no lemon, you can use citric acid, focusing on the recommendations on the package.

Step 6. Turn off the jam, let it cool, but after 4 hours put it on the fire again and cook for another 25 - 30 minutes, stirring regularly. We lay out the jam in sterile jars and, after cooling, put it away for storage in a cold place.

Tip: The jam is ready when the watermelon rinds become translucent.

The jam turns out to be an unusual color, fragrant and tasty. Now you can surprise your friends and relatives with an original delicacy in winter.

But this is not the only homemade watermelon peel jam.

Watermelon jam with lemon

We need a ripe watermelon, granulated sugar and a small lemon. The ratio of peeled watermelon peels and granulated sugar is 1: 1.5 kg. We clean the crusts from the skin and pulp, cut into pieces, cover with sugar, as in the previous recipe, and send it to the refrigerator for 12 hours. Next, cook the peels in their own juice over medium heat for 20 minutes, add the lemon cut into small pieces. Cook for another 5 minutes and remove from heat. After 3 hours, cook again with jam for 20 minutes, put it hot in sterile jars and put it away for storage.

Watermelon pulp jam

Ingredients: pitted watermelon pulp - 1 kg, sugar - 1 kg, a small lemon or 2 g of citric acid. Pour the watermelon cut into small pieces with half the sugar and leave until it gives juice. Next, drain the liquid, add the rest of the sand and cook the syrup for 2-3 minutes. Pour the pulp with hot syrup, gradually bring to a boil and cook for 5 minutes over low heat. We remove and insist 8 - 9 hours. Then again boil for 2-3 minutes and insist 4-5 hours. Add chopped lemon and boil for the last time for 2-3 minutes. Hot jam is placed in sterile jars. Store in refrigerator or other cool place.

Watermelon peel jam in a slow cooker

For this simple recipe, we need: watermelon peels - 1 kg, granulated sugar - 1.2 kg, water - 500 ml. In the bowl of the multicooker, we prepare the syrup from water and sugar for 40 - 45 minutes, selecting the “Cook” mode. Dip peeled and cut into pieces of crust into syrup and cook for another 30 minutes. Leave the bowl overnight. In the morning we prepare the jam in the “Extinguish” mode for another two hours. Store in sterile jars in a cool place.

Watermelon and orange jam

An original and bright recipe: pitted and peeled watermelon pulp - 1 kg, medium oranges - 2 pcs., granulated sugar - 1 kg. Cut watermelon and oranges with peel into pieces and sprinkle with sugar. After the mixture gives juice, put on a small fire and cook for 10 - 15 minutes. Cool and cook again under the same conditions. We repeat 3-4 times. Store in sterile jars in a cool place.

All the proposed recipes are easy to prepare, and the jam is fragrant, bright and tasty.