Watermelon rind jam: homemade recipes

Watermelon jam

Watermelon is my favorite berry, and any jam is not only a tasty and healthy product, but also a memory of summer.
Let's make watermelon jam together. Do you like jam for tea? A budget option for you. Make jam from watermelon rinds. Cheap and cheerful.

Watermelon jam is an unusual dessert for the winter.

It’s so simple that I’m embarrassed to give the recipe :) I didn’t come up with this, my grandmother made watermelon jam, and my grandmother showed it to her. The taste is sweet, slightly sour from the lemon, the crusts are crunchy and juicy.

Recipe for delicious watermelon jam. Jam made from watermelon rinds is not only tasty, but also beautiful:)

Unusual watermelon jam with lemon.

It's hard to find a person who doesn't like watermelon. But when the watermelon is eaten, the watermelon rinds remain. Don't rush to throw them away, because... You can make incredibly tasty jam from watermelon rinds. This is a very long process, but watermelon jam is worth it!

Amazing jam made from watermelon pulp - delicious!

It’s very easy to make delicious jam from watermelon rinds!

We are accustomed to traditional fruit and berry jams, but there are also unusual types of this delicacy. For those who want to surprise guests with their jam and try something new themselves, we offer an Armenian recipe for watermelon jam.

If you have leftover watermelon and don't know what to do with it, preserve its fresh flavor and make watermelon jam. There are two types of watermelon jam recipe: jam made from watermelon rinds, and a recipe made from watermelon pulp. Watermelon jam made from the pulp is very tender, and jam made from watermelon rinds is somewhat reminiscent of candied fruits. Everything you need to make watermelon jam

, this is watermelon, sugar, citric acid, vanillin. But you can also make jam from watermelon and melon, apples or orange.

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The simplest step-by-step recipe for making watermelon jam for the winter

There are many different recipes for 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 its healthy 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.

Features of making watermelon jam

If you want to make watermelon jam, you should consider several features.

Among the nuances of preparation are the following:

1. To avoid burning, you need to constantly stir the berry mass in the pan.
2. For cooking, it is better to choose ripe fruits of late varieties. They contain more glucose and sucrose, which allows for a thicker consistency.
3. During cooking, the berry mass forms a large amount of foam, so you should use a large container.

Pulp recipes

A significant part of the recipes involves the use of watermelon pulp. Due to its sweetness and vitamin composition, the finished product has 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 cloying, 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.

Simple jam recipe

• Time: 10 hours 20 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 220 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

During the watermelon season, you can enjoy not only the sweet taste of the red pulp, but also use the berry peel to prepare an incredibly tasty and beautiful dessert. If you don’t want to buy any additional ingredients, you can make a treat using only the crusts and sugar – whatever you have in the kitchen at the moment. The process will become even easier if you use a multicooker as an assistant.

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Ingredients:

• sugar – 0.7 kg;
• watermelon peel – 1 kg.

Cooking method:

1. Cut off the green skin from the crusts, cut the pulp into slices, cover them with sugar, then leave for 8 hours until the juice releases.
2. Pour the mixture into a bowl and leave for 2 hours on the “Baking” mode.
3. Pour the finished dessert into sterilized jars, seal them tightly, leave to cool, then put them in the cold.

Watermelon pulp jam with pectin

Wow, watermelon jam! Not from crusts! Recipes for jam made from watermelon pulp - the simplest, with pectin, lemon, spices, assorted watermelon and melon pulp, watermelon and apples - not only tasty, but also varied! If you are a “watermelon lover”, then you should like it.

Jam made from watermelon pulp is less popular than jam made from watermelon rinds. It’s a pity: the tender inside of the largest berry produces a delicate syrup, just like itself, with delicate pieces of preserved pulp. Watermelon jam turned out to be unexpectedly soulful and generous with its wonderful sweet taste.

Watermelon pulp jam for the winter with pectin

To make watermelon jam for the winter, you need only two ingredients: striped berries and sugar. Vanillin is added for aroma, although no one will forbid you to improve the taste with other spices, for example, cinnamon, cloves or lemon zest. The jam itself is very liquid, because watermelon pulp consists almost entirely of water. After cooking, the watermelon pieces will literally float in sweet syrup. Therefore, you can’t do without a pectin-based thickener. Any available pectin-containing additive such as “Jam” or “Quittin” will do. It will make the syrup a little thicker and enhance the taste of the dessert with a pleasant lemon sourness.

Ingredients

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

Attention! The thickener for jam usually contains citric acid. If it is not in the list of ingredients, then add 1/3 tsp during cooking. citric acid or freshly squeezed lemon juice from a quarter of the fruit. A preservative is needed so that the product stands well and does not taste too sweet.

How to make watermelon jam

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

Sprinkle generously with sugar and leave for 1-2 hours to release the juice.

Watermelon is a juicy berry and contains a sufficient amount of liquid, so there will be no problems with a lack of juice secretion under the influence of sugar. After the specified time had passed, I put the watermelon with sugar on the stove. Bring to a boil over low heat and then cook for 5-7. Leave to cool completely for 1 hour. You can only stir the jam with a wooden spatula!

After cooling completely, I returned the saucepan to the heat. I added a little vanillin to remove the characteristic aroma of melons that appears when watermelon is cooked. Boil for another 5-7 minutes. And the second time I left it until it cooled completely, for another 1 hour.

I added a pectin-based powder thickener to the cooled 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 until the thickener is completely dispersed. Bring to a boil again and cook for 5 minutes.

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

Watermelon jam turns out sweet, vanilla, with a slight sourness (due to the citric acid contained in the thickener). The syrup is liquid and stretches a little, pieces of fruit pulp are boiled down and remain intact. Of course, it won’t taste like fresh watermelon, but the similarity is still noticeable. Enjoy your tea!

A selection of recipes from the editors

Watermelon jam, the simplest recipe

The simplest 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, rather than jam. It costs 2-3 months.

What you will need:

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

How to cook:

Cover the pulp cut into small cubes with sugar and leave for 2 hours so that the watermelon releases juice. Transfer to a slow cooker and cook in the “stew” mode for 1 hour. At the end of cooking, add citric acid for 5-10 minutes. Place the dough in sterilized jars and turn it upside down until it cools.

Jam made from watermelon pulp with citrus fruits

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. Essentially, we are talking about the fact that we will prepare inclusions of candied citrus fruits in the soft abrushed pulp.
2. Place the orange and lime pieces in a saucepan, add the watermelon pulp, also cut into small pieces, add sugar and leave for 2 hours. During this time, the fruit will release juice.
3. Next, we proceed according to the scheme: cook for 15 minutes (from the moment of boiling), leave for 12 hours, cook for another 15 minutes and again soak the pulp and citrus fruits in syrup. Repeat, focusing on the readiness of the orange and lime peels. They should be soft, if not, repeat the cooking and infusion procedure.
4. Roll the finished jam into jars.

Thick jam made from watermelon pulp with spices

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

So, what goes with a watermelon? In my experience, vanilla, cinnamon, cloves, ginger, cardamom, and star anise are good. Light rum or liqueur, such as orange, is also very appropriate.

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

Ingredients:

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

How to cook:

1. Cut the watermelon pulp, add sugar, leave for 1 hour to release the juice.
2. Place the container on the stove and cook after boiling for 15 minutes. Be sure to remove the foam.
3. Remove the watermelon pieces from the syrup. We leave them aside, return to the syrup and cook until it thickens to the desired consistency, usually up to one third of the original. About 20 minutes after boiling, squeeze out the juice of half a lemon, stir the jam, and then, after another 10 minutes, flavor it by putting the spices rolled up in cheesecloth and secured with a thread into a pan 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 thrown away.
4. Add the reserved pieces of watermelon to the boiled syrup, pour in the liqueur and cook for another 10 minutes. Squeeze out the prepared jam and take out a bag of spices and fill hot, sterilized jars with the boiling thick mixture.

Assorted jam from watermelon and melon pulp with apples

Ingredients:

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

How to cook:

1. Prepare the watermelon and melon pulp: remove the crusts and cut into pieces.
2. Peel the apples and cut into slices. Do not throw away the peel, but roll it into gauze and secure with a long thread - we will make the jam with a natural apple thickener, pectin.
3. Cover apples, melon and watermelon with sugar and leave for 2 hours so that the fruit releases its juice. Then let it cook, squeezing lemon juice into the mixture with syrup. Don’t forget about the “bag” with apple peels and seeds, cook with it, and throw it away at the end. You can cook according to the scheme given in the step-by-step recipe (“five minutes”), or at “long” intervals of 10-12 hours. Or you can simmer for an hour after boiling over low heat and remember to remove the foam, then cool, cook again for about 15 minutes, and that’s it. In the latter case, the jam will last for 3-4 months. It will last the longest if you cook it in several stages at intervals of many hours.

Little tricks:

— so that watermelon jam lasts 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 pay attention to 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 me, like to experiment, make jam with tasty additives. We've sorted out the citrus peels, spices and liqueur. What else would be suitable?

- nuts, seeds, sunflower seeds;

— light rum and fruit liqueurs;

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

With citric acid

• Time: 4 hours 50 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 216 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

One of the most delicious desserts can be made not only from the rinds, but also from the pulp of watermelon. This jam turns out to be very aromatic, and its consistency resembles watermelon honey. The main secret of excellent taste is an additional ingredient - citric acid , but some housewives add lemon juice - the taste of the finished delicacy does not become worse from this.

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Ingredients:

• pulp – 2 kg;
• citric acid – 0.3 tsp;
• sugar – 1.6 kg.

Cooking method:

1. Cut the firm but juicy pulp into 2x2 cm cubes. Place everything in a large bowl.
2. Sprinkle sugar on top and leave for 2 hours.
3. After the juice has been released, carefully stir everything and put it on the fire.
4. When the mixture boils, wait 10 minutes, turn off the burner, and remove the resulting foam.
5. Use a slotted spoon to remove the watermelon pieces or strain them from the syrup through a colander. Cover the raw material with a towel.
6. Set the syrup to boil. Add citric acid dissolved in hot water.
7. Cook the syrup until it thickens, but remember that it becomes even thicker as it cools.
8. Dip the watermelon pieces into the syrup and boil everything together for 10 minutes. Place the hot mass into jars and preserve.