Step 1: prepare the watermelon rinds.
Weigh 1 kilogram of clean watermelon rinds on a kitchen scale. Then we take a fruit slicer and cut off a thin layer of green peel from each peel.
Place them one by one on a cutting board and, using a serrated knife, cut the crusts into cubes or thick slices from 1.5 to 2 centimeters. Then take a deep bowl, pour 1 liter of clean water into it and add 1 teaspoon baking soda.
Stir with a tablespoon until smooth, place pieces of watermelon rinds in soda water and soak them in it 2 hours. This process is necessary so that the slices retain their shape while cooking the jam. After the required time has passed, throw the crusts into a colander and thoroughly rinse them under cold running water to remove any remaining soda. Then we leave them in a colander for 10 – 15 minutes, get rid of excess liquid.
Step 2: cook the syrup.
While the watermelon rinds are drying, cook sugar syrup, pour 500 milliliters of clean water into a deep 4-liter pan and pour 1 kilogram 500 grams of granulated sugar into it. We put it on the stove, turned on average level. After boiling, the sugar will completely dissolve, add 1 tablespoon to the pan. lemon juice and boil the syrup 5 – 8 minutes. Then, using a kitchen towel, remove the pan from the stove, carefully place pieces of watermelon rinds into it, mix with a wooden kitchen spoon, cover the container with the rinds with a lid and place it in a cool place on 12 hours It is better to do this from evening to night.
Step 3: make jam from watermelon rinds.
The next morning, turn on the stove to medium level, put a pan with syrup and watermelon rinds on it. Bring the aromatic mass to a boil, stirring continuously with a wooden kitchen spatula. After boiling, boil the jam 5 – 8 minutes, simultaneously removing the resulting foam from its surface using a slotted spoon. Remove the pan from the stove again and forget about the jam until the evening. In 12 hours repeat the boiling procedure and leave the jam to steep for some time 12 hours or all night.
On the third day, turn on the stove to medium level, place a pan of jam on it and cook it, stirring occasionally until the watermelon rinds are transparent. 20 – 25 minutes. Approximately for 10 minutes until fully cooked, put 1 cinnamon stick in the pan; if desired, you can omit it if you cannot stand the aroma of this spice.
Step 4: preserve jam from watermelon rinds.
After 20 – 25 minutes, helping yourself with a ladle, spread the hot jam onto the sterilized liter jars, cover the containers hot screw caps and close them tightly with a kitchen towel. Then we turn the jars upside down, check each for the presence of air, if any, seal the containers more tightly and place them on the floor with the lids down. We wrap the jars of jam with a woolen blanket, so that there are no gaps, and cool them without sudden changes in temperature for 12 days. Then we send them to a more comfortable, cool, well-ventilated place, such as a pantry or cellar.
Step 5: serve watermelon rind jam.
Watermelon rind jam served room temperature or chilled. It is served in bowls or special dessert vases. Along with this yummy, you can serve crackers, fresh baked goods or cookies. This blank can also be used to decorate desserts, layers of pastries, rolls and cakes. Enjoy!
Bon appetit!
Instead of concentrated lemon juice, you can use fresh squeezed juice of this citrus. Also, if you do not want to add sourness to the jam, but you like the aroma of lemon, you can use only its zest instead of juice.
Do not forget that all equipment with which the preservation will be prepared must be thoroughly washed with the addition of detergents or baking soda. Afterwards, small containers and kitchen utensils should be doused with boiling water, and the lids and jars in which the workpiece will be stored should be sterilized in any way convenient for you, for example in microwave oven or oven.
If you wish, you can not soak the watermelon rinds in soda water, but simply boil them in boiling water for 3–5 minutes. After this process, they also keep their shape well, but this will not affect the taste or color of the finished jam.
If desired, while cooking the jam, you can add a vanilla pod or vanillin at the tip of a knife.
Watermelons are traditionally popular among adults and children, who are willing to wait months for the season to enjoy their favorite fruits. And if you figure out how to make watermelon jam, the pleasant taste will delight you all year round. Few people know that winter preparations based on the use of juicy berries are also endlessly useful.
Their consumption has a beneficial effect on the state of the digestive organs and prevents the development of diseases associated with the functioning of the heart and blood vessels. Well, if you cook the product according to all the rules, in terms of its therapeutic properties it will be comparable to bee honey. It can be used to prevent the development of respiratory diseases and vitamin deficiencies, strengthen the immune system and eliminate signs of seasonal depression.
The wrong approach to creating watermelon preparations for the winter is fraught not only with spoilage of the product and not obtaining the most delicious result, but also with health risks. Unfortunately, today more and more fruits are being offered for sale that are full of nitrates, stimulants and dyes. You should not buy berries that look very red and bright when cut. Considering the sweetness of the component and the frequent use of sugar in recipes, even a not-so-sweet watermelon can make a delicious dessert.
Once a suitable fruit has been selected, you can begin boiling the preparations. In this case, you need to remember a number of important nuances:
- Watermelon jam burns quickly and strongly. To prevent this, the preparation for the winter must be kneaded regularly and thoroughly, using a wooden or silicone spatula.
- It is better to prepare such desserts closer to autumn, using late varieties of berries. They usually don't contain much harmful components, but they contain a lot of sugar and glucose, which makes the final product thicker and more flavorful.
- The mass made from watermelon pulp actively foams, so you need to use bulk containers to create the preparations.
Tip: Before storing the berry pulp for the winter, it is recommended to infuse a piece of it in drinking water. If the liquid becomes colored, it is better to discard this product. And not only as a base component for jam, but in general as a food product.
- The delicacy can also be prepared from watermelon rinds, but when using the pulp it turns out to be richer, and the taste of the fruit comes out much more clearly.
For winter preparations, it is not necessary to use cane sugar, as indicated in some recipes. Numerous tests and comparisons have shown that the usual, albeit cheaper, white product gives exactly the same result.
Traditional jam made from watermelon pulp with and without sugar
Cooking options for classic watermelon jam not so much. For variety, you can experiment with approaches that involve using or eliminating sugar.
- Watermelon jam with sugar. For 1 kg of seeded berry pulp, take a pinch of vanillin, 1 kg of granulated sugar, lemon and a bag of pectin if you want a thick composition. Cut the watermelon pulp into cubes, sprinkle with sugar and leave for a couple of hours to release the juice. Bring the mixture to a boil, keep it on the fire for half an hour, leave for 2 hours and boil again. Again, infuse the product for 2 hours, grind through a sieve, add vanilla and lemon juice. At the same stage, add pectin, stir everything well, and after half an hour we pack it into jars and close it for the winter.
- Watermelon jam without sugar. A similar product is also called watermelon honey, and it is considered one of the most useful options winter preparations. Cut the seedless watermelon pulp into pieces and place in a bowl for cooking. Bring the mass to a boil and simmer over low heat until its volume decreases by 2-3 times. Remove the product from the stove, let it cool and grind through a sieve. We put the resulting composition on the fire again and boil it to a thick substance of dark amber color. We put it in jars while still hot and roll them up.
The latest version of the product, although it does not contain sugar, which acts as a preservative, can be stored all winter. True, only if you keep it in cool conditions, for example, in the refrigerator.
Options for making watermelon jam with lemon or mint
To cook something less traditional, you can use the following recipes:
- Watermelon dessert with lemon. For 400 g of watermelon pulp, take one lemon, 1.5 glasses of water and 400 g of granulated sugar. Cut the seedless watermelon pulp into pieces, add a quarter glass of water and simmer over medium heat until the mass softens. On average this takes about 30 minutes. During this time, prepare syrup from the remaining water, a glass of sugar, lemon juice and citrus zest. Pour the remaining sugar into the watermelon mixture and stir until the crystals dissolve. Then add syrup to the product and cook it until well thickened, about 40-50 minutes. We close the finished jam for the winter while still hot.
- Watermelon treat with mint. For 4 cups of crushed seedless watermelon pulp, take the zest of one lemon, a couple of tablespoons of lemon juice, a third of a glass of dry white wine, a bunch of chopped fresh mint (about half a glass), 1.5 cups of sugar and a tablespoon of grated ginger. Gourmets can additionally take half a teaspoon of black pepper. Beat the mint, zest and sugar thoroughly in a blender. Then beat the watermelon pulp (if pepper is used, add that too). Mix the processed products and boil to half the volume. Then add all the other ingredients to the mixture and cook over medium heat for about 6-8 minutes. There is no need to keep the product longer; after turning it off, it will thicken quite strongly on its own. We simply put the jam into jars and roll it up.
Of course, you can experiment with watermelon yourself, but you need to remember that this component is quite capricious and does not go well with most fruits and berries. The result may not be the most successful even when combining simple and tasty ingredients.
Many people look forward to August to enjoy watermelon. This berry has many admirers because it has an amazing taste. Indeed, this juicy pulp gives great pleasure. However, you don't have to wait for summer to arrive. If you make watermelon jam, you can enjoy the wonderful taste in winter. There are many recipes for this.
When preparing watermelon jam, you should follow some recommendations in order to get a high-quality and tasty product:
- Watermelon jam should be stirred constantly, otherwise it may burn.
- It is better to mix watermelon pulp with other jam ingredients using a wooden spatula or spoon.
- To prepare watermelon jam, it is preferable to choose a ripe berry, since its pulp contains a large number of glucose and sucrose, due to which the product will acquire the required thickness.
- It is important to consider that watermelon pulp tends to foam a lot during the cooking process, so it is recommended to use a large container (otherwise there is a risk of leaving some of the watermelon jam on the stove).
- Watermelon jam will look better if you cut the rinds with a curly knife.
- To obtain light jam from watermelon rinds, use only the white part.
- To obtain a pinkish color from watermelon rind jam, it is better to take the white part with the remaining pulp.
- Watermelon jam will take longer to cook if you use the pulp rather than the rind, but the flavor of the berry will be better.
These are the main details that need to be taken into account when making watermelon jam.
Recipe for watermelon jam for the winter
Sweets and delicious jam It’s very easy to prepare watermelon for the winter. This is a juicy berry that itself contains a large amount of liquid. This means that problems with a lack of juice secretion due to the influence of sugar will not arise.
Ingredients
To prepare watermelon jam for the winter, you will need the following ingredients:
- watermelon pulp – 2 kg;
- sugar −2 kg;
- lemon – 0.5 fruits.
Instead of lemon, you can use 0.5 teaspoon of citric acid. You can also include cinnamon in the watermelon jam prepared according to this recipe. To give it a pleasant aroma, it is recommended to use vanillin.
Step-by-step instructions with photos
A step-by-step recipe for watermelon jam with photos will help you prepare it correctly for the winter.
- Cut a ripe watermelon, preferably seedless, into small slices. Peel and remove seeds if any are present. Cut the watermelon pulp into small pieces.
Transfer the watermelon pulp to a saucepan or bowl. Sprinkle it with half the sugar. Leave all the ingredients for 3 hours so that the watermelon pulp releases juice.
Later specified time Drain the juice released from the watermelon pulp and add the remaining sugar. Place the container with watermelon juice on the fire and start cooking. Don't forget to stir the syrup constantly.
When the syrup has boiled down and become noticeably thicker, pour it over the watermelon pulp, allowing the juice to drain from the bark. Place the bowl with all the ingredients for the future jam on the fire and start cooking. It is enough to boil the contents of the pan for 20 minutes over medium heat. Do not forget to periodically remove the foam that forms on the surface of the jam.
Leave the watermelon jam to cool for several hours. To protect it from midges, it is better to cover the pan with gauze. But not with a lid, as condensation may accumulate, which in this case undesirable. When the watermelon jam has cooled completely, put it back on low heat, add lemon juice (you can grate a little zest) or citric acid, cinnamon if desired and bring to readiness. This usually takes about an hour.
Distribute hot watermelon jam into sterilized jars and roll up the lids.
Turn the jars of watermelon jam upside down and leave to cool.
A simple recipe for watermelon jam in a slow cooker
The simplest recipe for watermelon jam involves using only two ingredients: juicy ripe pulp and sugar. This product turns out to be a little sugary, but this only benefits those with a sweet tooth.
Ingredients
Watermelon jam, prepared according to a simple recipe, consists of the following ingredients:
- watermelon pulp – 1 kg;
- sugar – 1 kg.
Step-by-step instructions with photos
The process of making watermelon jam consists of several stages.
- Wash the watermelon, first cut into slices. Then cut off the rind, remove the seeds, and chop the pulp into pieces.
Sprinkle the watermelon pulp with sugar and leave for 2 hours. During this time, the berry will release juice.
Place the watermelon pulp with sugar and juice in a slow cooker, set the “Stew” mode and time for 60 minutes.
Pour hot watermelon jam into sterilized jars and roll up.
To make the watermelon jam thick and jam-like, you need to add a packet of Quittin before cooking it according to this recipe. This is a product that contains natural ingredients. It helps thicken foods.
Recipe for watermelon rind jam
To make watermelon jam, it is not necessary to use the pulp. In some recipes, the main component is watermelon rinds.
Ingredients
The following ingredients will be required:
- watermelon rinds – 1 kg;
- sugar – 1 kg.
You won't have to use anything else.
Step-by-step instructions with photos
The watermelon rind jam according to this recipe should be cooked for several days, but the result will meet all expectations.
- Wash the watermelon thoroughly with soap, dry it and cut into slices. Then cut off the peels and remove the green, tough skin. Grind the white part of the peels into cubes.
Sprinkle the crushed watermelon rinds with sugar and mix the ingredients. Leave for several hours to allow the juice to form.
Place watermelon rinds in syrup over low heat and bring to a boil. Cook the jam at this stage for 5 minutes. Put out the fire and leave the product. The next day the procedure is repeated.
The last time the jam should be cooked last time, then pour it into sterilized jars and roll up the lids.
Video recipes for watermelon jam for the winter
Video recipes for watermelon jam for the winter will help you visualize each action.
Watermelons are a summer delicacy that children and many adults enjoy with pleasure. Most often, the crusts are thrown away, without even suspecting that they can be used to make something that will certainly become a real decoration not only for home tea, but also for a festive feast. The composition of jam made from watermelon rinds is abundant useful substances, does not cause allergies, so it is recommended even for children to use it.
It is recommended to use watermelons with a thick rind at home for preparing preserves. You should not worry about the taste of the jam; it does not resemble the striped berry in any way. Taste qualities unusual, especially if you add spices or citrus fruits.
It is not easy to cook unusual jam correctly; it is recommended to use proven recipes in which the main ingredient is watermelon rinds. It is better to prepare jam in minimum time- with prolonged treatment at hot temperatures, raw materials lose not only their beneficial qualities, but also their taste.
The main rule that should be followed when preparing dessert from watermelon rinds for the winter is not to start canning too early. The most suitable season is midsummer. If you purchase unripe fruits or striped giants stuffed with harmful substances, you will hardly be able to benefit from them - even heat treatment is not able to destroy nitrates or excess fertilizers.
Preparation of the main ingredient
Preparing the main component of the workpiece is not difficult, although there are several tricks that are recommended to be used in preservation. You should only use fresh watermelon rinds for jam - even if they sit for a little while, they will acquire a rather unpleasant smell.
This will also affect storage - the product will quickly deteriorate.
Wash the crust before cooking. big amount water, after which you need to soak it in a soda solution. This process will improve the crispiness of the raw material. The jam will resemble thick honey, in which hard, crispy slices float. It is easy to prepare the solution - in warm water(1 l) dissolve soda (20 g) and pour liquid into the main component of the workpiece, previously dried on a napkin.
The duration of soaking is two hours. During this time, stir the raw material several times, allowing it to soak evenly.
Watermelon rind jam for the winter, the simplest recipe
The simplest recipe includes only two ingredients - peels and sugar. If the watermelon was purchased at the market, it is recommended to rinse the surface warm water with soap and rinse thoroughly. When making jam, you should consider that the most tasty treat it will be if you leave a little red pulp.
Step-by-step recipe for preparing a fragrant delicacy:
- Remove the green part from each peel, cut into arbitrary slices (most often the cutting is done in small cubes).
- The ingredients are taken in equal parts, you can do this by eye, but it is better to weigh the crusts first - this will allow you to measure the required amount of sugar.
- Place the mixture in a cool place and wait until the juice begins to stand out.
- Cook the preserved food in one go. Cooking time is half an hour.
Send the prepared product into a container sterilized in boiling water and seal. Cool under a blanket - it will not allow it to cool down quickly and will successfully cope with sterilization, maintaining high temperature jam.
Watermelon rind jam in a slow cooker
If you don’t have time to prepare jam for a long time, you can use a multicooker, which will avoid lengthy stirring of the mass. The only thing you should not forget about is to periodically remove the foam, which can cause rapid spoilage of the finished product. Usually simple jam is prepared in a slow cooker, to which you add a little acid or lemon juice.
Preparation:
- Cut the watermelon rind into cubes (1.2 kg).
- Place the raw materials in a slow cooker and add sugar (1 kg).
- Squeeze the juice from 3 lemon slices directly into the mixture (replace 5 g of acid if necessary).
- Cook without insisting, do it in the “Baking” mode.
- Cooking time is an hour. If the watermelon slices are too large, increase the cooking time slightly.
Place the watermelon delicacy in containers, which are recommended to be pre-sterilized in a hot oven. Seal, cool in a warm place (under a blanket, rug).
Watermelon peel jam with orange
A delicious delicacy that exudes an alluring citrus aroma can be easily prepared from peels with the addition of oranges. Usually a preparation such as independent dish on festive table- it will fully replace dessert, especially if you serve freshly baked buns. Do not soak before cooking - even without a soda solution, the watermelon rind will not lose its crunchy qualities.
Preparation:
- Cut the watermelon rind into long strips (you will need 1.3 kg).
- Pour in a little water, boil the mixture for a quarter of an hour.
- Combine sugar (1.3 kg) and water (650 ml), rub the zest from one orange into the liquid, then squeeze out the juice.
- Put the syrup on the fire, bring to a boil, simmer for 5 minutes.
- Combine the peel and syrup and cook everything together for a quarter of an hour.
- During the boiling process, remove the foam with a slotted spoon.
Spoon the hot mass into prepared containers with a large spoon (it is recommended to first place them in the oven for sterilization). It is not necessary to cap it, it is not necessary to send it under a blanket for cooling; you can immediately send it to a cool basement.
Watermelon rind jam with lemon
Preservation, in which the main ingredient is watermelon peel, is quite sweet and sugary, so many housewives prefer to cook it with the addition of sour ingredients. Lemon is often used for this, which adds its piquant sourness and improves the aroma of the product.
Preparation:
- Cut the peels (2 kg) soaked in a solution with the addition of soda into bars or large cubes.
- Boil sweet molasses (combine and bring to a boil 1.5 kg of sugar and 600 ml of water).
- Pour the boiled sweet solution over the crust cubes and leave for half an hour.
- Place the container with the watermelon mixture over high heat.
- Grate one large lemon into the mixture, do not peel, use the citrus along with the skin.
- If there is no lemon, it is recommended to replace it with citric acid (10 g).
- Stir and cook, regularly skimming off the foam, for 35 minutes.
Place the prepared jam in a glass container. It is not recommended to cap it immediately; to extend the shelf life, sterilize the preservation. The duration of the process is a quarter of an hour.
After capping, be sure to place the containers with jam on a level surface. flat surface, first turn it over. To prolong cooling, use a warm blanket. It is recommended to take it out for storage only after 24 hours. It is important that containers with jam are hermetically sealed - careless attitude to this important process may cause rapid deterioration of the preserved food.
A simple secret will help you check the tightness of the closure. To do this, when turning the cans over, place a clean sheet of paper under them. If stains remain on it after cooling, this indicates that there is no tightness, you need to re-sterilize and only then roll up the containers.
Storing jam
The main rule that must be followed when storing jam made from watermelon peel is to send it immediately after cooking into jars and roll it up, making sure it is sealed. Only after complete cooling is it recommended to send for storage. Preservation should always be at the same cool temperature.
Even minor fluctuations temperature regime can cause damage to the finished product. It is recommended to place it in the refrigerator immediately after preparing the treat. On the bottom shelf, the workpiece feels great and will not lose its flavor and useful qualities long time- up to a year.
If a fall is used for storage, you will have to regularly check the quality of the jam. Carefully inspect the surface of the preservation - if signs of mold appear on it, immediately open the jars and collect the spoiled mass. Place everything that has not spoiled into a saucepan, put it on low heat, wait until it boils and cook for a quarter of an hour. Be sure to stir the mixture vigorously to prevent burning.
Do you want to surprise your friends during a tea party? Treat them to watermelon jam. It has a pleasant unusual taste. They will wonder for a long time: what did you use to prepare such an unusual delicacy? What is noteworthy is that many useful macro and microelements retain their value even after heat treatment.
One of the main features is the ability to use not only ripe pulp, but also watermelon rinds.
If the jam is made from the peels, they must be cut, after removing the green outer peel. After the cut pieces of the crusts are soaked for several hours in soda solution.
This allows you to get rid of nitrates, if any. And they most likely exist if the watermelon is purchased and not grown independently. In addition, the crusts soaked in soda in the finished product will have some hardness and crunch, like candied fruits.
For jam made from pulp, it is recommended to choose later varieties, they contain more sucrose and glucose. To make jam from the pulp, you must first spend time removing the seeds. For preparation, it is advisable to choose a larger container - the watermelon mass foams a lot.
Don't stop at the ingredients suggested in the recipes. The jam can be varied by adding mint sprigs, melon pieces, kiwi, gooseberries and other fruits on hand.
Pulp recipes
The pulp is the most sought after part of the watermelon; it makes delicious and amazingly beautiful jam. By diversifying with additional components, you can get a delicacy with different flavors.
With lemon
Lemon will add a pleasant sourness to this sweet treat. The following ingredients are required for preparation:
- watermelon pulp – 850 grams;
- vanillin – 2 grams;
- sugar – 750 grams;
- lemon is a thing.
Step by step procedure:
- Remove the rinds from the watermelon; the white ones are also cut off. Use them to make jam from the crusts. Remove the seeds from the pulp and cut into cubes of the desired size.
- Place in a container prepared for cooking and cover with sugar. Let stand for 2-3 hours. The berry will release juice.
- Boil the resulting mixture and leave until it cools completely.
- After 3-4 hours, wash the lemon, grind it with a blender, add to the watermelon mass, add vanillin, boil for half an hour and place in prepared containers. They must be sterilized and dry.
The duration of cooking depends on the desired consistency; if a thicker substance is needed, the cooking time can be increased. For variety, you can add lime to the lemon or even completely replace it with such a tropical fruit.
With orange
Making watermelon jam with the addition of orange is not difficult, and the end result is a wonderful delicacy for a friendly winter tea party. The orange will give the jam a pleasant hint of tropical flavor.
Required components:
- watermelon pulp – 750 grams;
- orange - one;
- sugar – 550 grams.
Cooking diagram:
- Remove the crusts, remove the seeds from the pulp and cut it into pieces of any size.
- Place in the prepared bowl, add sugar and leave to steep until the berries release juice.
- Wash the orange and dry it. Grate the zest and squeeze out the juice from the rest. You can do it another way: grind the orange using a blender. In principle, the taste of the jam will not change.
- Add orange mixture to watermelon.
- Boil the resulting mixture and simmer for half an hour.
- Place the finished mixture in a dry, sterilized container and close.
With apple
This jam is a red jam with apple pieces. It’s not difficult to make, especially since the harvesting season for watermelons and apples coincides. The result will be magnificent, because ordinary apple jam takes on a completely different flavor.
Required components:
- watermelon pulp – 750 grams;
- apples – 850 grams;
- sugar – 750 grams;
- vanillin – 2 grams.
Cooking diagram:
- Cut off the rind from the pulp and remove the seeds. Cut into pieces.
- Place in a prepared bowl and add sugar. Leave for 2-3 hours until the juice separates.
- Wash the apples, cut them into halves, remove the core and cut into slices or cubes.
- Boil the watermelon mixture, place apples into the hot mixture and leave for 2-3 hours.
- After the time has passed, bring the mixture to a boil, simmer for half an hour and place in a previously prepared hermetically sealed container. It must be sterilized and dry.
With pectin
If you need to make jam or so-called confiture, then you should use this recipe.
For preparation you will need:
- watermelon pulp – 650 grams;
- sugar – 330 grams;
- mint - sprig;
- lemon (juice) – 80 milliliters;
- pectin – 2 grams.
Cooking diagram:
- Trim the rinds off the watermelon, leaving the flesh behind. Cut into slices and remove the seeds. Place the pulp in a blender and beat.
- Pour into a container for making jam, add sugar, pour in lemon juice and simmer for half an hour.
- 5 minutes before the end of cooking, pour in the pectin according to the recommendations on the bag, add a sprig of mint (it will need to be removed afterwards).
- Pour the finished mixture into jars, previously sterilized and dry, and seal tightly. It will acquire a thick consistency after cooling.
Spiced
Making such jam is not difficult, main feature lies in the right spices. To this list, if desired, you can add cardamom and star anise:
- watermelon pulp – 950 grams;
- sugar – 560 grams;
- lemon juice – 75 milliliters;
- vanillin – 2 grams;
- cloves – 2 inflorescences;
- ginger (grated) – 2-3 grams.
Action plan:
- Remove the rinds from the watermelon and remove the seeds from the pulp. Chop the pulp, place in a prepared container and cover with sugar. Leave for 2-3 hours until the berries release juice.
- Place the spices in a gauze bag.
- Boil the watermelon mixture, add spices and cook for half an hour.
- After the mixture reaches the required consistency, remove the spices and pour the jam into jars. They must be sterilized and dry. Close tightly.
With gelatin
Jam with gelatin looks like jam or confiture.
Required components:
- gelatin – 5-7 grams;
- pulp – 750 grams;
- sugar – 350 grams;
- water – 50 milliliters.
Action plan:
- Separate the pulp and remove the seeds from it. Cut into pieces, place in a saucepan and add sugar. Leave for 2-3 hours until the juice separates.
- Soak gelatin in the specified volume of water.
- Boil the watermelon mass, boil for half an hour, add the swollen gelatin and boil for 2-3 minutes.
- Place the jam in containers that have been previously sterilized and dried. Close tightly.
Crust recipes
You can make candied fruits from the peels at home. They look great, very unusual and tasty. By adding some ingredients during the cooking process, you can get a dish with additional flavor nuances.
Simple recipe
The simplest recipe will not take much time, and the result will exceed expectations.
Required components:
- peels – 450 grams;
- water – 80 milliliters;
- citric acid – 2 grams;
- sugar – 350 grams;
- soda – 2-3 grams.
Cooking diagram:
- Remove the green skin from the watermelon rinds. Cut them into arbitrary pieces and place in a soda solution for 2-3 hours. Rinse afterwards.
- Make syrup from sugar and water. Place the peels in them, add citric acid and boil for 1-1.5 hours.
- Place in prepared container and seal tightly. The container must be sterilized and dry.
With soda
This recipe contains baking soda. But it is not used during the cooking process, but at the preparation stage. The crusts are soaked in a soda solution; this will remove nitrates from them, and they will take on a characteristic crispy taste in the finished dish.
Required components:
- peels – 950 grams;
- sugar – 650 grams;
- vanilla – 2 grams;
- soda – 5-7 grams;
- water – 110 milliliters.
Action plan:
- Remove the outer tough green skin from the crusts. If possible, you can leave some of the pink flesh. But pure white will also work.
- Cut them into strips or cubes of any size. It all depends on how you want the jam to look. After all, the crusts will retain their integrity.
- Dilute the specified amount of soda in water and place the peels in it. They should be completely covered. Leave for 3-4 hours. After the specified time has passed, drain the water and rinse the crusts several times with water; soak again for an hour in clean water.
- Pour water into a container prepared for cooking, add sugar and boil the syrup.
- Drain the water from the crusts in a colander.
- Place the peels in hot syrup, boil and leave for 8-10 hours.
- Next time, boil the jam, boil for a quarter of an hour and leave again for 8-10 hours.
- On the third day, add vanilla and simmer for an hour. The cooking time depends on the desired consistency. If you want it thicker, you can increase it.
- Place the finished dish in pre-sterilized jars and seal tightly.
With orange and lemon
Orange and lemon will give the jam a pleasant tropical taste and aroma. You can use not only the zest, but, if desired, their juice. Required ingredients:
- peels – 950 grams;
- orange – 350 grams;
- lemon – 250 grams;
- sugar – 750 grams;
- soda – 7-9 grams;
- vanillin – 2 grams;
- water – 110 milliliters.
Cooking diagram:
- Remove the outer green skin from the crusts. Cut into pieces of desired size and shape.
- Dilute the specified amount of soda in water and place in the crust solution. Leave for 3-4 hours. This will get rid of nitrates. After peeling, rinse and soak in clean water for half an hour. After half an hour, drain the water, discarding the crusts in a colander.
- Pour sugar into the container where the jam will be cooked, add water and prepare syrup.
- Place the peels into the hot syrup and boil. Leave for 7-8 hours. Repeat this procedure 2-3 times.
- On last stage preparations, wash oranges and lemons. Using a grater, grate the zest and squeeze out the juice from the remaining fruit. Add all the resulting ingredients to the jam and simmer for 1-1.5 hours. The cooking time depends on the desired consistency.
- Place the finished product in prepared containers. They must be dry and sterilized. Close tightly.
How to cook using a multicooker
You can choose any set of ingredients to suit your taste, and cooking in a slow cooker will save time.
