How to make jam from watermelon rinds, melon jam and pumpkin jam

Best Watermelon Jam Recipes

All recipes given in the article can be changed at your discretion. The main thing is to follow the basic principles of cooking and the ratio of ingredients: pulp, water and sugar. But you can improvise with spices.

Thyme, rosemary, mint, basil, vanillin, ginger and cloves go well with watermelon . For fruit combinations, you can take apples, oranges, lemon or melon. Strawberries and blueberries also go well with watermelon flavors.

Watermelon jam is a great addition to baked goods or a loaf, and some people like to eat it simply with a spoon, washed down with tea.

Interesting ! Our housewives love watermelon jam, and in China and African countries watermelon is dried, dried and fried.

Watermelon jam with lemon

The recipe is very simple. The above products should yield two 200 ml jars.

Ingredients:

• 1 kg of watermelon pulp;
• 1 kg sugar;
• 1 tsp. lemon zest;
• 1 tbsp. l. lemon juice.

Preparation:

1. Remove the seeds from the watermelon pulp and cut into pieces of any size.
2. Place in a saucepan. Add lemon juice and zest.
3. Add sugar. Leave for 40-60 minutes.
4. Cook over low heat for an hour.
5. Puree the resulting mass. You can use an immersion blender for this.
6. Place the prepared jam into jars.

Jam from pulp and crusts

The crusts in this jam acquire a pleasant structure and aroma.

• 1 kg of watermelon rinds;
• 1 kg pulp;
• 2.5 kg of sugar;
• 1 tbsp. water;
• 1 medium lemon.

Preparation:

1. Rinse the watermelon thoroughly, as the rinds will go into food.
2. Cut into small pieces, removing seeds.
3. Place the chopped rinds and pulp into two separate bowls.
4. Pour water over the pulp and place on low heat.
5. Grate the zest from the lemon.
6. When the watermelon pieces are soft, drain the water into a separate pan.
7. Pour 1 kg of sugar and zest into it. Boil. Cook for 10 minutes.
8. Pour the syrup back into the pulp. Cook until thickened.
9. Peel the crusts from the top peel. Add the remaining sugar and leave in the refrigerator for 12 hours.
10. Put on fire and cook for 20 minutes.
11. Cut the remaining lemon without zest into small pieces and add to the peels. Cook for 5 minutes.
12. Let it sit for 4 hours and put it back on the stove. Cook for 15 minutes from the moment of boiling. The crusts should become transparent and slightly golden.
13. Pour the jam into jars.

Important ! Watermelon consists almost entirely of water, the remaining 10% is sucrose, glucose and vitamins. Thickening of watermelon juice during cooking is possible thanks to sugar and thickeners. Adding crusts also thickens the consistency.

Watermelon with rosemary

This recipe makes a spicy and very unusual jam.

Ingredients:

• 1.5 kg watermelon;
• 3 tsp. dried rosemary;
• 20 g pectin;
• zest from two lemons;
• 1.5 kg of sugar.

Preparation:

1. Remove the seeds from the watermelon pulp, cut into arbitrary pieces and puree. Place in a saucepan.
2. Add the zest to the mixture.
3. Place rosemary in a gauze sachet. Tie firmly. This is necessary so that it gives off its aroma, and not pieces of grass, which then have to be caught from the jam. Place the sachet in a saucepan.
4. Mix pectin with 2 tbsp. l. Sahara. Add to watermelon.
5. Put the mixture on fire. Bring to a boil and add the remaining sugar.
6. Cook for 3 minutes.
7. Pour dessert into jars.
8. After two weeks, the jam will reach the desired consistency and will be ready for use.

Important ! You need to cook for no more than 3 minutes, otherwise the pectin will lose its gelling properties. Subsequent sterilization is also not suitable in this case.

Jam with gelatin

Using a thickener allows you to reduce the amount of sugar in the recipe. Lemon juice can be replaced with ¼ tsp. citric acid.

cooking method

Oddly enough, these days it’s difficult to find watermelon jam with apples. The dish itself deserves attention for its taste and originality. I managed to learn the culinary recipe for this jam from distant relatives. They told all the subtleties and main points in making this dish. In this article you will get to know them. Let's start making watermelon jam with apples. Initially, we separate the white part from the outer green part of our watermelon and the bright red one. Next, cut this part into 1.5 centimeter squares, after which we lower them into hot water for 6-10 minutes, and then cook them in liquid syrup until the crusts become completely transparent. After this, the crusts are kept for 7-10 hours. Cooking is done with apples in several stages (3-4), with an interval of 3-4 hours. Next, add citric acid and vanilla at the end of a teaspoon. After completing these manipulations, we get delicious food! Now you can enjoy new taste sensations together with your relatives. This jam can be cooked with plums, pears, and quince. We wish you bon appetit!

How to make watermelon jam for the winter

How to make jam from watermelon pulp so that it can be stored for a long time? To do this, you need to sterilize it: fill a large saucepan with a few centimeters of water, put jars of jam in it and cook for 10-15 minutes. Citric acid will serve as an excellent preservative. You will need 2 g per 1 kg of jam.

After sterilization, roll up the jars and cool to room temperature. Store in a cool place.

Cooking tips

To make the perfect watermelon jam or preserves, follow our recommendations:

1. It is better to choose later varieties of watermelon: they contain more sucrose and glucose.
2. The watermelon mass foams a lot, so the cooking container must be large. At the same time, the foam in the jam is dangerous for the workpiece: specks that accidentally got into the mixture accumulate in it. To prolong the shelf life of the treat, you need to carefully remove it.
3. When using peels, it is necessary to get rid of nitrates: to do this, the cut pieces should be soaked in a soda solution for several hours.
4. Opened watermelon jam will not mold and will keep for several months if you sprinkle it with powdered sugar on top.
5. Watermelon jam burns quickly, so the mixture should be thoroughly mixed using a wooden or silicone spatula.
6. It is recommended to use water that has already been boiled or purified to reduce the risk of product spoilage.

Important ! Whenever possible, choose watermelon that has been grown without nitrates. A “harmful” watermelon has a bright red unnatural hue and a smooth, glossy cut, while the flesh that is “clean” of nitrates has a loose structure and sparkles with sugar. The fibers of a proper watermelon are white, while those spoiled by fertilizers are yellow.

Ingredients (for 700–750 ml):

• watermelon pulp – 1.5 kilograms;
• food gelatin – 25–30 g (1 sachet);
• water – 1 glass;
• sugar – 1 cup (this amount can be increased or decreased depending on the sweetness of the watermelon);
• lemon juice – 0.5 pcs. (can be replaced with citric acid - 1/4 teaspoon).
• For aroma: crystalline vanillin – 1g (1 sachet); thyme - 1-2 sprigs (fresh or dried).

Watermelon pulp jam for the winter - step-by-step recipe with photos:

From 3 kilograms of watermelon pulp you will get approximately 700–800 milliliters of jelly. This amount is convenient because a 600 ml jar can be sealed for winter storage, and 100–150 milliliters can be left to pamper yourself and your loved ones immediately after preparation.

Mint jam cooked in a slow cooker

If you like the aroma of mint, you can make watermelon jam with the addition of this herb. We will cook it in a slow cooker, but, of course, you can cook the jam on the stove.

• 800 gr. peeled watermelon pulp;
• 2 tablespoons lemon juice;
• 20 gr. lemon zest;
• 1/3 cup dry white wine;
• 80 gr. fresh mint leaves;
• 1.5 cups sugar.

Sweet tooths will appreciate it! A simple recipe for a special treat!

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How to make jam from watermelon pulp?

You can make delicious watermelon jam from the pulp by putting into practice proven ideas for processing the base product, experimenting with the proportions of ingredients and additives.

1. For jam, you can use both ripe and overripe and even unripe watermelons.
2. In the classic version, the dessert turns out to be distinctly sweet, with liquid syrup, which, if desired, can be boiled to the texture of honey, and then mixed with watermelon slices, boiled again and sealed.
3. To thicken the syrup, you can add zhelfix, pectin, and gelatin to the jam.
4. Watermelon pulp jam is a recipe that can be easily varied by combining the base component with other berries, fruits, seasoning with vanilla, cinnamon and other spices.

Watermelon pulp jam - a simple recipe

Every housewife can make delicious jam from watermelon pulp for the winter, a simple recipe for which will be presented in this section. The resulting dessert is a delight for those with a sweet tooth and fans of watermelon, the taste of which is especially pronounced here. You can balance the excessive sweetness of the treat with lemon juice or citric acid.

• watermelon – 1 kg;
• sugar – 1.2 kg;
• citric acid – 1/3 teaspoon.

1. Remove the seeds from the watermelon, cut into large cubes, sprinkle with sugar, and leave for 2-3 hours.
2. The resulting juice is drained and syrup is boiled from it with sugar.
3. Pour boiling syrup over slices of watermelon, bring to a boil, and leave to cool.
4. Repeat heating, boiling and cooling 2-3 times.
5. During the last cooking, add citric acid and seal the watermelon jam from the pulp for the winter in a sterile container.

Watermelon pulp jam - a recipe for the winter

If you want to get a less sweet and thicker watermelon jam from the pulp, the recipe can be made with the addition of pectin. The latter should be mixed into the dessert within 5 minutes. until the end of the last heat treatment. Additional richness of the delicacy's taste and thickness will be provided by repeated boiling and subsequent cooling.

• watermelon – 0.5 kg;
• sugar – 0.5 kg;
• lemon juice – 2 teaspoons;
• pectin – 20 g;
• vanilla.

1. Cut the watermelon, sprinkle with sugar, and leave for 2 hours.
2. Boil the workpiece for 5 minutes, allow to cool.
3. Repeat the procedure 3-5 times.
4. During the final heat and boil, add vanilla, lemon juice and pectin.
5. Jam from watermelon pulp is rolled into steamed jars for the winter.

Watermelon pulp jam with gelatin - recipe

Another way to thicken the dessert is to cook jam from watermelon pulp with gelatin. The amount of sugar can be adjusted depending on the desired sweetness of the dish. Jelly jam preserved in a sterile container requires storage in a cool place, for which a refrigerator, cellar, basement or balcony is suitable.

• watermelon – 1.5 kg;
• sugar – 500 g;
• water – 1 tbsp.;
• lemon juice – 2 teaspoons;
• gelatin – 30 g;
• vanilla.

1. Sliced ​​watermelon pulp is sprinkled with half a portion of sugar and left for 2-3 hours.
2. Make a syrup from the remaining sugar and water, pour it boiling over the watermelon, let it boil again, and then cool completely.
3. Repeat heating, cook the dessert for 5 minutes, repeat the cycle 2-3 more times.
4. Stir in lemon juice and vanilla, boil the delicacy, remove from heat.
5. Add soaked gelatin and seal the jam in sterile jars.

Jam made from the pulp of overripe watermelon - recipe

If you need to make jam from the pulp of an overripe watermelon, it is preferable to follow the recipe without preserving the integrity of the slices, which in this case will be too loose and soft. For the convenience of preparing dessert, the pulp can be completely pureed using a blender or meat grinder, and then mixed with sugar and boiled.

• watermelon – 1 kg;
• sugar – 1 kg;
• lemon juice – 2 tbsp. spoons.

1. The watermelon pulp is crushed, mixed with sugar, and left for 3 hours.
2. Place the container with the workpiece on the stove and cook the contents over moderate heat for 30-40 minutes. or until desired thickness, adding lemon juice at the end of cooking.
3. Pour hot jam from watermelon pulp into steamed jars, seal it tightly and wrap it until it cools.

The benefits of melon

Melon is useful for those suffering from anemia, atherosclerosis and cardiovascular diseases. It is also recommended to use it to improve digestion, normalize processes in the liver and kidneys. False berry has a calming effect on the nerves, strengthens the immune system, and increases hemoglobin. Such a healthy fruit should be preserved for the winter in the form of jam; you can even add a little, no less healthy, honey. Thus, we get a vitamin mixture - melon jam with honey.

Folic acid in melon has a beneficial effect on pregnant women and menopause. It also improves memory and fights depression. ß-carotene has a positive effect on the skin, hair and nails. Vitamins B9 and C will help you resist winter colds. Healing microelements prevent fatigue, insomnia, and irritability. See watermelon rind jam, the simplest recipe