Watermelon jam - the most delicious recipes for an unusual delicacy. The simplest step-by-step recipe for making watermelon jam for the winter

There are many various recipes making jam from ripe watermelons. You can cook the delicacy not only from the pulp, but also with the addition of crusts. Jam is valued for useful composition, pronounced aroma and unusual taste. Watermelon jam helps remove waste and toxins from the body, cleanses the kidneys and liver, maintains tone and improves immunity.

Boil if desired watermelon jam Several features should be taken into account.

Among the nuances of preparation are the following:

To avoid burning, you need to constantly stir the berry mass in the pan.
For cooking, it is better to choose ripe fruits of late varieties. They contain more glucose and sucrose, which allows for a thicker consistency.
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 finished product receives 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 way to prepare step by step recipe:

cut the pulp from the watermelon rinds, mix with chopped lemons and 1/3 sugar, then leave to stand for 2 hours;
add the rest of the sugar and leave the ingredients in the refrigerator for about 8 hours;
Cook the mixture over low heat until a thick consistency is formed;
Place the finished product in sterilized jars.

With orange

Using orange will add a light citrus aroma to the jam. To prepare this jam, you need to mix watermelon pulp with peeled and pellicle-free oranges, add sugar to the ingredients and boil for 15 minutes. The boiling procedure must be performed three times.

With apple

If you need to make the treat less sugary, it is recommended to add green apple pieces.

Having mixed them with the main ingredient, it remains to boil the mixture over low heat until thickened, stirring regularly and skimming the foam from the surface.

With pectin

If you need to make a thicker variety of jam, you should use pectin. First, you need to start boiling the fruit pulp in sugar syrup, and pour in a pectin-based thickener 15-20 minutes before it is ready.

Spiced

The use of spices will help make the taste of jam more varied. Cinnamon, cloves, mint, and ginger are combined with watermelon.

You need to prepare the jam according to the following recipe:

start cooking the berry pulp over low heat;
10 minutes before the end of cooking, place the chopped spices and tied in gauze into the pan.

With gelatin

The combination of pulp with gelatin allows you to prepare a jelly-like dessert, which can be used as an independent dish or as an addition to baked goods.

To prepare, you need to drain the syrup from the partially boiled pulp and mix it with gelatin.

Bring the ingredients to a boil and keep on low heat for a minute.

Crust recipes

In conditions home environment You can also make jam using only watermelon rinds. There are several recipes using additional ingredients and various spices. Using this method allows you to consume the pulp fresh, and prepare a separate dessert from the peels.

Simple recipe

Most easy recipe contains several steps. For cooking you need:

peel the crusts from the top layer and cut off the remaining pulp;
leave the ingredient in hot water for 10 minutes, then drain the water and cool;
add to crusts sugar syrup and boil three times for 30 minutes at intervals of 2-3 hours.

With soda

Peel the crusts from the top skin, cut into cubes and add dissolved in a glass hot water soda Let the watermelon rinds sit for 4 hours, then drain the water. Pour the ingredient with sugar syrup and boil the mixture over low heat for 20 minutes. Leave the mixture for 8-10 hours, then repeat the procedure twice with the same interval.

With orange and lemon

To make jam from the peels with a citrus flavor, you need to mix the peels soaked in boiling water and cut with the pulp of lemons and oranges. Sprinkle the resulting mixture with sugar, add water and boil until completely thickened, stirring occasionally and removing the foam.

How to cook using a multicooker

Using a slow cooker for cooking, you need to follow the recipe step by step. It includes the following steps:

add watermelon rinds and leave for an hour;
transfer the ingredients into the multicooker bowl;
start the extinguishing mode for 20 minutes;
mix the mass thoroughly so that the sugar does not remain at the bottom;
Continue cooking for another 40 minutes, until a thick consistency forms.

How to make jam from unripe watermelon

Even an unripe watermelon can be used to make delicious jam. To do this, you need to cut the fruit into pieces, peel them and remove seeds. Pour water over the pulp, add 250 g of sugar and boil for 40 minutes. While cooking, prepare syrup from lemon juice, a glass of water and 150 g of sugar. Pour hot syrup over the cooked pulp and continue cooking for half an hour.

To make the jam sweeter, you can gradually add sugar during cooking until the mass thickens.

How long does jam last?

The finished product can be stored in the refrigerator or cellar for the winter. If these conditions are met, it is recommended to store the treat for no more than a year. P When using pectin, the shelf life is 6-7 months.

Watermelon jam is very tender and incredibly delicious dessert, which you can always please your household - you just have to stock up on a few watermelons and some other ingredients that are included in this sweet preparation in advance.

For those who are not yet familiar with it, I would like to say that it can be cooked both from the pulp itself and from the crusts - in both cases you can get a true delicacy. So, let's look at watermelon and jam from its rinds.

Watermelon jam

watermelon pulp - 2 kg;
granulated sugar - 8 glasses;
4 glasses of water;
freshly squeezed lemon juice- from two fruits;
vanillin for a pleasant aroma.

To make jam, you need to carry out the initial processing of the watermelon. This is not difficult, but quite tedious, because it involves obtaining clean watermelon pulp by separating it from the seeds and rinds. And, if cutting off the crusts is not particularly difficult, then in order to get the seeds, you will need to work hard and spend a lot of time.

However, when you have completed everything, you need to cut the prepared watermelon pulp into small pieces, and after that, fill them with the amount of water indicated in the list of ingredients, and begin to cook over high heat. As soon as you notice the boiling process, wait about 5 more minutes and remove the mixture from the stove. The watermelon pieces need to be removed from the syrup formed during the cooking process and placed in ice water (namely ice water). After this, the process of preparing the dessert will have to be suspended for a short time - for about 8 hours.

After the allotted time has passed, remove the watermelon from cold water and pour in the hot syrup you got during cooking. During the afternoon, let the mixture infuse and soak in juices. After this, the juice is drained again and two glasses of sugar and vanillin are added to it. In this composition, the syrup needs to be boiled for some time, and then watermelon is added to it. Now your task is to cook the mass until it becomes transparent.

Remove the jam from the stove, cool and you can enjoy its divine taste!

Watermelon jam is the most waste-free production (if, of course, you do not take into account the discarded seeds), since even from the rinds of the berry you can cook an equally delicious dessert - jam from watermelon rinds.

Watermelon rind jam

To prepare you will need:

watermelon rinds - 2 kg;
granulated sugar - 3 kg;
water - 1 liter;
lemon juice (it is better to choose individually, to taste)

Jam from watermelon rinds is relatively easy to prepare, but at the same time very long.

First, you need to prepare the main ingredient - watermelon rind. To do this, they are processed - it is necessary to cut off the green skin - it will not be needed. The remaining pieces need to be cut into medium slices and cooked over high heat for five minutes. After this time, the crusts are removed from the stove and placed on a sieve. They need to be cooled and only then continue preparing the jam.

Pour in the hot water in which the crusts were boiled, and, putting it on the fire to cook, start stirring until the sugar dissolves and syrup forms. Only then add lemons.

Place the watermelon rinds that have cooled by then into the syrup and continue to cook in this mixture for half an hour. After this time, the mass is removed from the stove and infused for several hours. Practice shows that about three hours are enough for this. After this, you will again have to boil the mixture with watermelon rinds for twenty minutes and, after removing from heat, leave for two hours. If necessary, you will need to cook it again, but only over low heat. As a result, you should achieve such a result that the crusts become completely white.

When you cool the mass removed from the stove, the jam is ready!

In addition to these two desserts, you can prepare other dishes from watermelon, but that’s a completely different story...

I'll show you how to make jam from watermelon rinds without much hassle. The simplest recipe, at least, that I could find. I’ve been cooking watermelon rinds this way for two years now. And everything works out great. When I decided to watch how others did it, I felt uneasy. And they are soaked in soda, and they stand at the stove, stirring non-stop, or they are boiled for 2 hours at a time. Those who have dealt with sugar syrup know how such cooking can end if you do not constantly ensure that the jam bubbles at the same temperature. And this is all called simple recipes. In fact, I once again concluded for myself: everything ingenious is simple. Simple - this means no puzzles, with clear instructions, a minimum of products and a relatively short time. We will make excellent jam from watermelon rinds in 24 hours. Three boils for 15 minutes. That's all! As a result, we get transparent sweet watermelon rinds, reminiscent of the most delicate marmalades in syrup. By the way, they have an almost neutral taste and color. That is, you can play with flavoring additives, and with paints, creating unusual and very tasty desserts.

Ingredients:

Watermelon rinds – 600 g (weight of peeled ones),
Water – 800 ml (3.5 cups)
Sugar – 2 cups (0.5 kg)

The simplest recipe for watermelon rind jam

Watermelon rinds are quite easy to prepare for cooking. For these purposes, carefully cut off all remnants of watermelon pulp and green hard rind. This is very easy to do. Monitor the quality of the crusts. If you come across any dull or grayish ones, throw them away.

The peeled peels will need to be hung. And then cut into cubes.

Prepare the syrup. Everything is simple here. Pour sugar into a saucepan, pour water, put it on the stove, turn on the heat and cook, stirring, until the sugar dissolves. I manage to do this even before the syrup boils.

Bring the syrup with crusts to a boil, reduce the heat so that the boil is not violent, and cook for exactly 15 minutes. As you can see, the crusts become transparent already during the first cooking. But it is important for us to bring them to an amber state. And this is done largely through impregnation. So cover the pan with a lid and leave for 12 hours. It is most convenient to distribute the cooking as follows: at 9-10 am, at 21-22 pm and then again at 9-10 am.

By the next cooking, the watermelon rinds will have time to soak in the syrup and drop below the syrup level. The second cooking is done in exactly the same way as the first - bring it to a boil again and cook for 15 minutes.

And finally, the third brew. All the same. That's all. Place in sterile jars and secure with boiled, dry lids. And you can remove the jam from watermelon rinds for the winter.

Jam can be made from almost anything - from any berries and fruits, from vegetables, and even from pine cones. Unusual jams include watermelon jam, although what’s unusual here is the berry, which means you can also make jam from it. By the way, watermelon jam turns out to be special: red, as if gelled, pieces of watermelon in a beautiful amber-colored syrup. Yes, not every housewife can boast of such a tasty treat, although... why not, because the recipe is not complicated, and watermelons are inexpensive in the fall. So, I’m telling you the recipe for watermelon jam.

Ingredients:

2 kg. watermelon pulp
2 kg. Sahara
1/2 lemon or 1/2 tsp. citric acid
cinnamon (optional)

We take ripe, but not overripe watermelon for jam; the variety can be red or pink. The ideal option is a seedless watermelon; there are varieties that have very few seeds, and those that exist are small and thin, like cucumber seeds. But you can make jam from regular watermelon, a little more work, but the main thing is the result.
Wash the watermelon well and wipe it. We cut into plates or slices - whichever is more convenient for you. Cut off the peel. Cut the watermelon pulp into pieces.

Selecting watermelon seeds. If the watermelon variety is seedless, then, of course, we immediately proceed to the next point.
Place the watermelon pulp in a clean enamel bowl or pan. It is better to use a bowl, since in a wide bowl the process of evaporating the juice goes much faster.

Sprinkle watermelon with sugar. You don’t need to add all the sugar, just add half (1 kg).

Leave the watermelon sprinkled with sugar for 2-3 hours so that the berry releases its juice.
After the specified time, drain the watermelon juice.

The amount of juice depends on the variety and ripeness of the watermelon. Usually, unripe watermelon is more watery. Ripe watermelon contains less moisture, but watermelon juice is sweeter and more fragrant. Jam from a ripe watermelon cooks faster than from an unripe one.
Add the second kilogram of sugar to the watermelon juice and put it on the fire. Stirring, cook watermelon syrup.

Pour hot syrup over watermelon. Place the vessel with the future jam on the fire. At the same time, the watermelon releases even more juice. Cook watermelon jam for 15-20 minutes over medium heat. We collect the rising foam.

Leave the bowl of jam until it cools completely (you can leave it overnight). To prevent midges and other living creatures from getting into the jam, we tie the bowl with clean gauze. It is not advisable to cover with a lid, since condensation will collect under the lid, and we want the water to evaporate and not collect.
Place the bowl of jam on the fire and add citric acid and a cinnamon stick. You can replace ½ tsp. ground cinnamon. Don’t worry, you won’t be able to feel the cinnamon grains; after cooking, they will all settle to the bottom.
Stirring occasionally, cook the jam over low heat until cooked. The approximate time is an hour and a half for a ripe watermelon; for a not very ripe watermelon, the jam cooking time is longer.

When the watermelon pieces look like marmalade, and the syrup thickens and acquires a beautiful caramel color, test the jam for readiness. Place a drop of syrup onto a chilled plate. If the drop does not spread, then the jam is ready.
Fill sterile jars with hot, almost boiling watermelon jam. Close with sterile metal lids. Turn the jars upside down and leave them to cool.

From this quantity of products, a little less than two liters of watermelon jam is obtained.

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

There will be no indifferent sweet tooth!

Watermelon jam for the winter - general principles of preparation

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

Cooking methods:

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

Triple. Watermelons are boiled in syrup for several minutes, then completely cooled several times.

With boiling syrup. This method allows you to get a thick jam that resembles honey.

In addition to the main ingredients, lemon juice or acid can be added to the jam. They prevent the treat from becoming sugary and also provide flavor. Zest, cloves, and cinnamon are often added, and sometimes watermelon is combined with other fruits or berries.

Ready jam You can simply put it in dry jars, close with tight lids, and put it in the refrigerator. If the preparation is made for the winter, then it is better to use sterile jars and sealed lids, so the delicacy will reliably stand not only until the next season, if, of course, there is something left of it.

Ordinary jam made from watermelon pulp

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

Ingredients

1 kg of watermelon pulp;

900 g sugar;

0.3 lemons.

Preparation

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

2. Cover with granulated sugar. Watermelons are very juicy, so cover and leave for only two hours. But if you wish, you can leave it in the refrigerator overnight.

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

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

5. Before the last cooking, add lemon juice. You can pour in diluted acid, but you can’t pour it in dry form. We dilute with hot water, so it will dissolve in a small amount of liquid.

6. Now you need to boil the delicacy again for 10-15 minutes, then pour it into sterile jars and roll it up.

Watermelon jam for the winter (from the rinds)

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

Ingredients

2 kg of watermelon rinds;

6 tbsp. water;

2 kg granulated sugar;

Preparation

1. Peeled white crusts need to be cut. To ensure that they are well soaked in syrup, there is no need to make large pieces. Can be cut into cubes, bars, triangles or any other way.

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

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

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

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

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

7. Cool again.

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

Thick jam made from watermelon pulp

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

Ingredients

2 kg of watermelon pulp;

1.6 kg granulated sugar;

0.3 tsp. citric acid.

Preparation

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

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

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

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

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

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

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

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

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

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

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

Ingredients

1 kg of peeled watermelon rinds;

1 tsp. regular soda;

1.2 kg sugar;

1 glass of boiling water;

1 g vanilla.

Preparation

1. Cut the peeled white crusts into small cubes or slices. Unlike pulp, it is better to chop them finely. Pour into a saucepan.

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

3. Leave the workpiece for five hours.

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

5. Pour in half the sugar, it turns out to be 600 g, add three glasses of water to it, put it on the stove and prepare the syrup, just bring it to a boil.

6. Place the prepared watermelon rinds into the syrup, add the remaining sugar, stir thoroughly and slowly bring to a boil. We take our time so that all the sand dissolves.

7. Boil for 15 minutes, turn off. Leave the crusts to soak for 10-12 hours.

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

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

Spicy jam from watermelon pulp

If you don’t like some types of spices, then you can safely exclude them or add something of your own. Cinnamon and vanilla pods are used here, but if you wish, you can simply add the powders from the bags to the watermelon mass.

Ingredients

2 kg of watermelon pulp;

2 kg granulated sugar;

1 cinnamon stick;

1 vanilla pod;

3 cloves;

0.5 lemon;

1 piece of ginger 3-5 g.

Preparation

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

2. Place on the stove, stir well.

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

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

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

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

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

Watermelon jam for the winter “Citrus aroma”

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

Ingredients

1.5 kg watermelon;

1 orange;

1.5 kg of sugar.

Preparation

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

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

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

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

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

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

Foam in jam is not only unsightly, but also dangerous for the preparation. It accumulates specks that accidentally fell into it. To prolong the shelf life of the watermelon delicacy, you need to carefully remove everything.

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