Watermelon rind jam: simple recipes. Watermelon rind jam - the simplest watermelon jam recipes

17.10.2019

Everyone in our family loves watermelon - both adults and children. Therefore, at the end of summer - beginning of autumn, when everyone has already had their fill of this juicy, aromatic berry, we try to prepare as much as possible for the winter. These include juices, syrups, confitures, candied fruits from the rinds, and, of course, jam from watermelon pulp. Making this jam is quite simple, although the process itself takes several hours.

Watermelon for making jam for the winter should be ripe, but not overripe. You will also need sugar and a little citric acid.

Select the seeds from the pulp and cut the pulp itself into small pieces. Add granulated sugar, mix everything well, pressing the watermelon with a spoon, and leave for a couple of hours so that the watermelon gives a lot of juice.

After the specified time has passed, mix the watermelon with sugar again and place on the stove. Bring to a boil, reduce heat and simmer, stirring, for 15 minutes. After this, turn off the gas, cover the pan with a lid and wait an hour. Then boil the sweet watermelon pulp again for 15 minutes and let rest for an hour.

When you cook watermelon for the third time, 10 minutes after the start of cooking, add citric acid and stir, cook for another 5 minutes and turn off.

While the watermelon jam is ready, you can start preparing the jars. Wash them thoroughly and sterilize them at your convenience. You can do it over a pan of boiling water or in the oven. Carefully spoon the hot watermelon jam into the hot jars.

Holding the jar with a towel, carefully screw on the sterile lids, tip over and wrap. For the winter, jam made from watermelon pulp can be moved to a more suitable place for storage.

In winter, you can eat watermelon jam as a snack with tea, or prepare various desserts and cocktails with it.

Enjoy your tasting!

Modern housewives prepare jam from berries, fruits and even vegetables. Many especially liked the recipe for a delicacy based on watermelon rinds, which remained after eating the pulp. This is not surprising, since the final product is sweet, shaped, and crunchy. Traditionally, the treat is prepared with the addition of apples, citrus fruits, and aromatic spices. Let's look at each recipe in more detail.

Features of making jam from watermelon rinds

First of all, you need to prepare the crusts for cooking. To do this, use the red pulp and cut off the green surface with a sharp knife. To cook the delicacy, use only the white center.
Traditionally, jam is prepared with the addition of syrup - mixing sugar with water and then melting them. However, if you wish, you can replace the liquid with juice from watermelon pulp.
Additional ingredients include citrus fruits and seasonal fruits (melon, apple, pear, etc.). It wouldn't hurt to add spices (cinnamon, vanilla sugar, clove buds).
To make the jam in the jar look appetizing, use a curly knife to cut vegetables and fruits. Create cubes, rectangles or hearts with a ribbed surface.
If you follow the traditional recipe, for 1 kg. Watermelon rinds are about 950 grams. Sahara. But the amount of sweetener varies depending on personal preferences.

Watermelon rind jam: classic

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

First prepare the watermelon rinds. It is necessary to cut off the pink flesh and remove the green top layer. Use only the whitish residue.
Pay attention to the quality of raw materials. If the crusts are rotten, gray or faded, exclude them. After preparation, weigh the raw materials to get an idea of the amount of crusts.
Now cut the crusts into cubes of any shape (at your discretion). Start cooking the syrup. Pour granulated sugar into a saucepan, add water, and place over medium heat.
When the contents begin to boil, reduce the burner to low. Boil the sweet base until the grains of sand dissolve. Stir constantly. Now pour the syrup into a large saucepan.
Carefully place the chopped watermelon rinds into it. Continue simmering, wait for the seething. Reduce the power slightly until the bubbles are barely noticeable. Simmer for another quarter of an hour.
At first the raw material will become transparent, but you need to achieve an amber shade. After the specified period has passed, turn off the heat and cover the dish with a lid. Now leave the treat for 10-12 hours so that the crusts are soaked.
In total you need to perform 3 heat treatments. The second time, cooking is carried out in a similar way: simmer for 15 minutes, turn off, and let the composition stand for 12 hours. And the third time the same.
After the last simmer, distribute the hot composition into sterile warm containers. Seal with tin, turn over, cover with an old sweatshirt. After a day, transfer the jam to the refrigerator.

Jam from watermelon rinds in a slow cooker

granulated sugar - 550 gr.
watermelon rinds - 550 gr.
drinking water - 500 ml.

Prepare the crusts for further manipulation. It is necessary to remove the top green layer from them and cut out the pink flesh. Chop the whitish residue into cubes or triangles using a curly knife.
Place the raw materials in the slow cooker, add water. Add half the volume of granulated sugar and mix. Set the “Extinguishing” function for 1.5 hours. After this period, add the remaining sugar.
Simmer the mixture for another 30 minutes, then evaluate the consistency. If the treat is too liquid, turn on the “Steam” function (duration - a quarter of an hour).
While the composition is being prepared, sterilize the container for future twisting. Dry and boil the lids. Pour out the hot treat, roll it up, and cool it upside down.

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

Prepare the watermelon rinds. Cut off the green surface and remove or consume the pulp. Cut the white base into cubes. Boil water and throw the raw materials into the bubbling liquid.
Simmer on medium power for 10 minutes, then reduce the burner to low. Add granulated sugar very slowly, stirring at the same time.
Now you need to ensure that the watermelon rinds become translucent. When this happens, turn off the burner. Let the jam sit for 11-12 hours.
Next, re-boil. This time add the cored apple pieces. Cook them for 8 minutes, then cool under the lid for 4 hours.
Repeat boiling 2 more times for 8 minutes. After each procedure, let the jam cool. Finally, add grated cinnamon and vanilla sugar to the hot treat. Roll up and cool.

Watermelon rind jam with citruses

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

Chop the peeled watermelon rinds into pieces. Place in a bowl, sprinkle with granulated sugar and mix well. Cover the container with a towel and leave for 4 hours.
Remove the peel from the lemon and grate it. Do the same with oranges. Do not touch the white pulp of the zest; it is responsible for bitterness.
When the watermelon rinds are steeped, move them along with the sugar into a saucepan. Place on the stove, set the heat to low. Continue simmering until the grains melt.
Disassemble the orange into slices, remove the white film. Cut each slice into 2-3 parts. Squeeze the juice from the lemon and add to the watermelon syrup. Add orange and citrus zest here.
Wait for the ingredients to boil, then cook for another 8 minutes. Next, let the treat stand for 12 hours and repeat the heat treatment. If the composition does not become thick, simmer a third time.
Place the finished mixture in sterilized containers and screw on the lids. Turn it over, wrap it in a sweatshirt, and cool for 12 hours. Refrigerate for storage.

Watermelon rind jam with cardamom

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

Prepare thick watermelon rinds. Use a spoon to scoop up the remaining pink pulp and cut off the green top. Now chop the white base with a curly knife to get beautiful curly pieces.
Make a solution of soda and 3 liters. drinking water, stir until the grains dissolve. Add watermelon rinds to the mixture and soak for 5 hours.
Then rinse thoroughly and leave in purified water for half an hour. Then drain this liquid and soak again. Now measure half the volume of sugar, mix with 800 ml. drinking water. Boil the syrup.
Place watermelon cubes into the hot sweet mixture, boil, and after the start of bubbling, simmer for another third of an hour. Turn off the burner and leave for 8-9 hours.
After the specified time has passed, boil again, add the remaining sand and let it dissolve. Simmer the mass for a total of 30-45 minutes. Leave again for 8 hours.
The third heat treatment lasts from 30 minutes to an hour. Assess readiness by taste: if a piece of watermelon is easy to bite off, turn off the heat. Otherwise, cook until softened.
If you see that too little juice has been released, add 200-230 ml. boiling water Before finishing cooking, add grated lemon zest and citrus juice, cardamom, and vanillin.
Turn off the burner and let the jam cool without the lid. Cover the neck of the pan with gauze so that the composition does not ventilate. After about 12 hours, package the treats in clean containers and store in a dark place.

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

Video: jam and marmalade made from watermelon rinds

Bright color and large size berries, the sugar content of the juicy pulp and grandmother’s secrets of sweets from the rinds - all this makes the hero of our article very popular. At the same time, watermelon jam is not as famous as desserts made from other berries, recipes for which with colorful photos fill the culinary sections.

Today we invite you to pay attention to three ideas for a delicious accompaniment to tea, and at the same time take a break from the routine perception of watermelon possibilities.

Almost everyone knows about jam made from watermelon rinds for the winter. Much fewer housewives make marmalade from the solid parts of watermelon jam (marmalade is made by removing the rinds from the jam and rolling them in sugar/powdered sugar). And a very small number of housewives pay due attention to recipes for jam made from watermelon pulp.

But in vain! Jams made from watermelon pulp are a very profitable application of our efforts in the kitchen! Even a novice cook can easily figure out how to make it. And as a result, according to any of the recipes, you will get a very sweet, tender and aromatic dish, which is also perfectly stored in the form of canned preparations - until the next season!

If you don’t yet know how to make the mentioned jam from the crusts, we invite you to read our article:

Cherry leaves and fresh mint leaves: cut and add 5-10 minutes before the end of cooking;
Honey: add slightly warm (!) jam to the prepared one;
Spices: add 3-5 minutes before removing from heat. Universal ingredients are ginger, cinnamon, vanillin, cloves.

Preparation of the main ingredient

Proper preparation of crusts is the key to a positive result. The main thing to do is to follow the recommendations indicated in the recipe, then everything will work out:

First of all, they are soaked in chalk water in order to get rid of nitrates.
Another way is to put them in a container and pour cold water and placed in the refrigerator. After this, the crusts are thoroughly washed, dried and peeled.
The pieces are cut arbitrarily, but as equally as possible. This is necessary for uniform boiling.

The rest of the preparation is as you follow the steps of a specific recipe.

Watermelon rind jam for the winter: the simplest recipe

The simplest recipe is perfect for those who decide to cook this delicacy for the first time. You will need the same amount of crusts and granulated sugar.

For proper preparation, please refer to step by step recipe cooking jam.

Step 1

The green skin is cut off from the watermelon rinds, the remaining part should be cut into random pieces. You should try to make the pieces the same so that there are no problems during the cooking process.

Step 2

After weighing the resulting workpiece, measure required quantity Sahara. Pour diced crusts over it.

Step 3

Shake the container to distribute the sugar. Put it in a cool place and wait for the workpiece to release juice. It will take approximately 3.5-4 hours.

Step 4

After the allotted time has passed, mix carefully, trying not to damage the structure of the crusts. Place on low heat so that the jam does not burn, stir occasionally.

Step 5

As the mass boils, the fire power is raised to medium. Stir and skim off any foam that appears. Let it boil, but no more than 5 minutes. Then the workpiece is removed from the heat and left to cool at room temperature. Cover with material and leave for a day.

Step 6

After 24 hours, put it back on the fire and boil for 5 minutes. Turn it off and leave it for a day.

Step 7

The procedure is repeated, the jam is boiled for 5 minutes, stirring occasionally. A thick and viscous consistency signals the readiness of the dessert. If this does not happen, the jam is cooled again and boiled to the desired state.

Step 8

They are placed in jars hot, prepared in advance, washed and sterilized. When making jam according to this recipe, you don’t have to do a lot of work.

And you can appreciate the taste of the finished delicacy within a few days. The jam will be saturated with syrup and will be ready for use.

Watermelon rind jam in a slow cooker

There is a multicooker in almost every home. It significantly reduces the time spent making jam. You will need 0.5 kg of crusts, 0.5 kg of sugar. If you want to keep the shape of the cubes, you should prepare 7 g of soda.

Watermelon is cut into small, random pieces. Pour a solution of water and soda for half an hour. Then remove and wash in cold running water.

Prepare a multicooker container, put crusts in it, sprinkle with sugar.

In the “Stew” mode, simmer the jam for 1 hour. It is necessary to stir the workpiece several times.

If the consistency is not satisfactory, then change the mode in the multicooker to “Steam” and simmer for another 15 minutes. The finished dessert is placed in jars and stored.

In order to cook delicious jam, you will need 1 kg of peels, 1.2 kg of sugar, 2 oranges and a lemon. Watermelon rinds are crushed into arbitrary cubes. To do this, if desired, use a shaped cutting knife. Then the finished pieces will look very beautiful. Cover the mixture with sugar and leave to infuse for 4 hours.

Meanwhile, the zest of lemon and oranges is prepared. There is no need to touch the white layer, it will be bitter, thereby ruining the taste of the finished jam.

When the preparation releases juice, put it on fire. Bring to a boil, then add the zest and peeled orange slices, cut into pieces. It takes 10 minutes to cook the dessert, then remove it and let it cool. Then repeat this 3 times. If the jam is liquid, the number of repetitions is increased by 1 time.

The delicacy is placed in jars, rolled up, wrapped and left to cool at room temperature.

This jam turns out excellent, it is especially distinguished by its citrus taste, which surprises guests. Many people cannot even understand what it is made of.

Watermelon rind jam with lemon

Unlike orange, lemon gives sourness, which makes the jam very tasty. You will need 1 kg of watermelon rinds, 0.9 kg of granulated sugar, 1 lemon.

If necessary, replace citrus with citric acid.

The crusts are cut into small pieces and covered with sugar. The cooking itself will begin after 3-4 hours have passed. Then set it on low heat and simmer it, after boiling, leave it to boil for 10 minutes. Then you need to remove and let the jam cool. There is no need to insist for a day, a few hours is enough. After the jam has cooled completely, put it back on the fire and cook for 10 minutes. Repeat in the same sequence one more time.

When the mass boils in the third approach, add lemon, chopped into pieces along with the skin. Boil for 10 minutes, lay out hot, put in the cellar.

With mint

As an option for all those with a sweet tooth, make jam from watermelon rinds with mint. For it you will need: 1 watermelon, 1 tbsp. granulated sugar, mint to taste. The watermelon is cut into slices, the pink flesh is cut off and removed for the household. Only the crusts will be used. They are cut into thin bars, the whole thing is covered with sugar, mint is added and left to brew for several hours.

After the juice appears, place on very low heat and bring to a boil.

Constantly collect the foam that forms on the surface. When the mixture boils, add heat and cook for 40 minutes, remembering to stir.

Prepare jars in advance, sterilize them and dry them. Spread the cooled jam, turn the jars upside down and leave for a day under a warm shelter. Then take it out and store it in a specially designated place.

Much depends on how the jam was prepared. It must be placed in sterile jars and rolled up. Then it will be stored for 1-2 years.

Sunlight should not penetrate into the room where the workpieces are stored. The optimal temperature is from +10…+15 ⁰С.

If the banks are closed iron lids, their shelf life increases. Just to preserve the integrity of the caps, they are coated with Vaseline.

High humidity in the storage room leads to the fact that the top layer of jam in those jars that are closed with paper lids greatly deteriorates. This jam should not be eaten.

Proper storage ensures that the jam will last for many years. Only the beneficial substances contained in the main ingredients are constantly decreasing.

Making jam from watermelon rinds is not difficult; a good housewife never wastes anything. And in terms of usefulness, it is not inferior to some desserts made from berries and fruits. Before drawing conclusions about how tasty this dessert is, you should try making it yourself at home.

Hello!

In one TV show the other day I saw how a cook made jam from watermelon rinds. It turned out quite interesting, and the recipe itself amazed me, it was so simple. The fact is that we always throw the crusts into a bucket, but you can create culinary masterpieces from them. And this can be done differently each time.

It turns out that you can put any citrus fruit in this delicacy, which will only enhance the taste and aroma. Sometimes, even such a miracle can resemble marmalade if gelatin is added to it. You can cook it either on the stove or using a slow cooker.

Give yourself and your loved ones an original dessert for tea; you can eat it right away or put it in jars for the winter. Choose! For those who have never made it, I recommend that you first make this jam for testing, and then you will definitely not be able to resist and start making preparations for future use.

In general, it will be unusual, tasty and most importantly beautiful. By the way, you can prepare such a sweet not only from the crusts, but also using the pulp. It usually makes amazing jam or confiture. Next time I’ll share some of my other experiences with you.

Now choose any recipe you like and create in your kitchen. After all, August is already in full swing, which means that this big berry is ripe and is waiting to be eaten or processed.

In this version, pieces, or rather watermelon rinds, boiled in sweet syrup remind everyone of candied fruits, only they are not dried, but soft and beautiful on appearance. They have a transparent structure and amber color.

By the way, you can easily add lemon zest or, for example, a sprig of mint at your discretion.

The first cooking option will be classic without any additives. And then, let's look at other types. This recipe is also considered quick because it uses baking soda, which helps the watermelon rinds become soft in a matter of minutes. I hope that you will be happy to please your beloved family with such cool treats in winter. But don’t forget about other types of jam, because now is the season, and,

We will need:

Watermelon rinds - 500 g
Soda - 2 tbsp
Granulated sugar -1 tbsp.
Water - 0.5 l (for soaking) and 0.5 l for cooking

Stages:

1. Start right away with the most basic. Collect all the crusts and start cutting the watermelon. The crusts that you see will first need to be cleaned of thick green skin. Leave the white part. If there is a little bit of pulp left there, then that’s not bad, it will turn out even better. Chop into cubes.

2. Now let’s do some magic, place the pieces in a deep container and fill with soda solution (water + soda). Keep in this liquid for 2 hours. This will help the crusts become softer and cook faster. Then place the food in a colander, drain the water, and rinse the crusts themselves with regular running water.

Now place the main ingredients in an enamel bowl or saucepan and cook until boiling. Then drain the water. Wash the peels again in cold water.

3. Now pour water again and add sugar to the watermelon cubes. Cook over low heat for about 1 hour.

4. After a while, you will see an amber color, and the pieces themselves will also become transparent.

5. Distribute the hot mixture into a clean glass container and cover with a lid. Cool to room temperature and then store in a cool place. Bon appetit!

Watermelon rind jam with lemon

Now I propose another idea, or rather an interpretation of the previous option. You can add a citrus component to this jam, such as lemon or its zest.

Lemons contain a lot of pectin, and this helps the delicacy to be thick, but also transparent like glass. Add lemon and you will be delighted with what you see.

You can, of course, use a substitute, that is, citric acid.

The result will be a kind of jam or a mass very similar to jam. In terms of appearance, such a miracle cannot be distinguished from apple confiture, but the taste, of course, is radically different. The consistency itself is elastic and ideal for greasing sponge cakes and baking.

We will need:

Watermelon rinds - 2 kg
Sugar - 2kg
Lemon - 1 pc.

Stages:

1. So, take the pieces and separate the pulp from the crusts. You can use what is left after eating. This is it home production, which turns out to be waste-free. Cut off the hard skin with a sharp, well-sharpened knife. Then chop each watermelon strip into cube-like pieces. Don't crush them too much.

Important! In order for all the pieces to cook evenly, they must be cut to the same size. The smaller the slices, the faster they will cook.

2. To make the peels soften and become soft, use the juice of one lemon. Squeeze it directly over the berry. Sprinkle with sugar and stir. Leave to stand for 2-3 hours to release a lot of juice.

3. And then cook on low on the stove; if suddenly all the liquid evaporates, but the slices are still hard, then you can safely add a little water by eye, the main thing is that nothing burns during cooking.

After boiling, this berry mixture is usually stewed for one hour.

4. Well, after that you can take a blender and beat the mass with it, or you can leave it like that. In any case, transfer the treats into sterile jars and close the metal lids tightly and airtight. Bon appetit! Store in a cellar or refrigerator. The smell is amazing and the taste is great.

How to make jam from watermelon rinds and oranges at home

And now I also want to demonstrate one delicacy, to which I advise you to add an orange fruit, this is an orange. In general, it will be amazing if you add lemon. The result is such a magical trio.

And to speed up the whole cooking process, you can take a blender and blend all the main ingredients in it. Comes out quickly and instantly. So, try to do it.

Mostly the recipes for Five Minutes are given, I think that you are already familiar with them in any case, but if not, then read the instructions and you will definitely succeed.

To be honest, this kind of beauty reminds me of something. It is also extraordinarily beautiful and is usually brewed with citrus fruits.

We will need:

Watermelon rinds - 1 kg
Sugar - 650 g
Soda - 1 tsp
Water - 1 l
Lemon and orange - 1 pc.

Stages:

1. As in the first recipe, first make a soda solution. Combine baking soda and water, stir. Place finely chopped pieces of watermelon rind into it. Then be patient and soak them for 2.5 hours. Afterwards, pour the solution into the sink and rinse the pieces under cold water.

2. Immediately sprinkle with granulated sugar and stir. Juice should appear, wait about 1 hour.

3. Afterwards, place the basin in which you will cook it on the stove and boil the mixture. Cook for 5 minutes, then let cool and cook again for 5 minutes.

5. By the way, I have also seen options for cooking with lemon peel, you can add it here too. And boil for a few minutes, and then remove.

6. While hot, pour the delicacy into sterile jars and screw on with clean lids. Store in a closet and somewhere not sunlight. Happy discoveries!

Watermelon jam from pulp and rinds

I think that if you add watermelon pulp to the crusts, only in moderate quantities it will turn out even more interesting. Do you think that perhaps you are generally accustomed to cooking only from pulp? Which is also very tasty.

And to ensure that the jam does not turn out too cloying, please add any citrus fruit, such as lime, lemon or orange. Use the zest and get new shades.

But, if you don’t want to, you can do without them. This option is somewhat similar to the previous ones, but in this case additional water is not added to the jam and soda is not used. And the process itself is completely different.

We will need:

Watermelon rinds - 1.5 kg
Sugar – 1 kg
Orange - 1 pc. (or without it)

Stages:

1. Take the crusts and process them, cut off the hardened part, the green skin. Leave the white part as well as some of the pulp. Cut into pieces and put them in a bowl or whatever you will cook in. For variety, you can cut it into cubes rather than cubes.

2. Immediately after cutting, add sugar to the watermelon and stir. Without waiting for the juice to release, start cooking immediately. Simmer over low heat, stirring constantly. You will see sweet sugar syrup and pieces in it. Once the mixture boils, cook for 5 minutes, turn off the stove and leave to cool to room temperature, covered with a cotton towel.

3. Repeat this procedure 3-4 times, cook for 5 minutes, it turns out in 3-4 batches. This will ensure that the pieces do not become overcooked and will be absolutely transparent, like a tear.

When will you cook the most last time, then add orange zest and a couple of tablespoons of fresh juice to the jam. Stir and continue cooking for about 5 minutes.

4. The finished gourmet looks simply excellent. Perhaps no one will even guess what kind of “fruit” this is and what it is cooked from.

5. Pack the hot mixture into glass bottles and cover with lids, cool upside down under a blanket. Eat with milk and hot bread or

Video on how to make jam from watermelon rinds in a slow cooker

Well, in conclusion, as I said at the beginning of this note, this dish can be prepared easily using a multi-device. After all, you can take it with you directly to the dacha and from your homemade watermelons, after you eat them, you can brew such a sweet amber miracle.

Well, look everyone detailed description learn in this video. There is nothing difficult, the main thing is to cut the components correctly and choose the desired mode. By the way, bees flock to such a fragrant smell, be prepared for this, treat them too).

With this I finish writing this post. I hope you liked all the recipes and you will go to the market today, buy a watermelon, and cook such a treat from the waste (rinds) that you always throw in a bucket. After all, it turns out that you can cook from what is at hand, and we don’t even suspect it.

Good luck to everyone and see you soon! Goodbye!