Watermelon jam and watermelon rind jam: 12 recipes

Watermelon jam and watermelon rind jam: 12 recipes

Prepare wonderful jam from watermelon rinds - a good dessert for the winter and inside for pies. Ordinary recipes with a photo of the finished jam, calorie content, calculation of size and production time, the ability to add ingredients or change them at your discretion! Read more...

1. Main
2. Best selections
3. Preparations for the winter
4. Homemade jam
5. Fruit and vegetable jam
6. Watermelon jam

• Dishes with apples
• In a slow cooker
• Homemade jam
• Preparations for the winter
• Apples for the winter
• Recipes for kids
• Diets (Diet is a set of rules for human consumption of food) recipes for weight loss
• Dishes with oranges
• Dishes with lemons
• Lenten table
• Orange jam
• Lemon jam
• Watermelons for the winter
• Vegetarianism
• Melon jam
• Veganism
• Jam in a slow cooker
• Melons for the winter
• Recipes without butter and margarine
• Preparations from fruits and berries

JAM FROM WATERmelon rinds - an unusual, but superbly savory delicacy!

Try recipes for jam made from watermelon rinds with zest or apples! A beautiful and unusual dessert will amuse the whole family and become a favorite treat on winter evenings. Manufacturing costs are low. With the website 1000.menu, templates are easy!

Watermelon jam can be consumed both with tea and as an additive to other dishes, for example, ice cream or pancakes. Like any jam, it needs to be boiled and rolled into previously sterilized jars. Manufacturing can take from 2 hours to 1.5 days. But the result is worth it!

5 of the fastest watermelon jam recipes for the winter:

The most common method for making jam from watermelon is:

1. Peel the watermelon slices. The snow-white layer can be abandoned.

2. Cut the pulp and put it in cool water.

3. Cook until the snow-white layer becomes soft.

4. Boil lemons, cut into slices, peeled and pitted, with sugar and water until syrup comes out.

5. Add watermelon, remaining sugar and zest to the syrup.

6. Simmer on the stove for about 3 hours.

5 low-calorie recipes for jam made from watermelon rinds:

• Lemons in the recipe can be replaced with oranges.

• The more lemon is added, the stronger the sourness will be felt, and the richer the color will be.

• To give the jam an extra flavor during the making process, you can add a little cinnamon.

• If you add the prepared jam to milk, you will get an excellent milkshake for children.

Watermelon pulp jam for the winter

I am sure that once you make colorful and fragrant jam from watermelon pulp, it will become your favorite, and you will prepare it any year. Watermelon jam is prepared literally the same way as any other jam.

Manufacturing Description:

Ingredients:

• Watermelon pulp - 1 kilogram
• Sugar – 600 G
• Citric acid - 2 grams (at the tip of a knife)

Number of servings: 3-4

How to make “Jam from watermelon pulp for the winter”

Rate the recipe for Watermelon Jam for the Winter:

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I made jam according to this recipe, no one liked it. The smell is similar to some kind of boiled cucumbers, and the taste is no better.

Amazing jam, fascinating taste and color! Thanks for the summary!

What a mind-blowing recipe! I’ve never heard of this jam, I’d really like to try it again, thank you! Marina, you are great!

Thank you) The jam really turned out quite tasty. The smell is very similar to melon, but the taste is different))

Watermelon jam

Watermelon rind jam

Very tasty jam!

Watermelon jam

For the first time I tried to make jam not from watermelon rinds, but from watermelon pulp. I found the recipe on the Internet. The jam turned out very sweet, the pieces of pulp retained the watermelon flavor. Watermelon lovers should like it. In addition, here, at Povarenka, there was no jam made from watermelon pulp yet.

Watermelon rind jam

Do not throw away watermelon rinds. Try making jam from them. A fascinating method of preparing the crusts and the resulting typical taste and crunch. Any piece of crust will be golden-transparent with a small red edge in golden syrup.

Microwave watermelon jam

Gorgeous taste of oriental sweets. Sweet and spicy jam.

Prefabricated jam

I cooked it from what I had. At the same time, in the literal sense of the word. I had peaches, 2 melons, watermelon and some apples. Separately there is not much jam, but it turned out very tasty and fragrant.

Watermelon jam is like honey

During the watermelon season, we often buy this delicacy, but it happens that we don’t eat enough of it and it’s a shame to throw away the watermelon. I would like to offer a fascinating recipe for watermelon jam.

Watermelon jam

About 15 years ago, relatives from Kuban sent amazing jam, which I really liked. But I tried to create it myself only yesterday. I think I completely succeeded. At least the children and mother really liked it. P.S. – easier than usual!

Watermelon-raspberry jam “Autumn Kiss”

Pure impromptu))) it turned out so tasty and fragrant that I was pleasantly surprised))) I didn’t know whether I would post it, but having tasted what had already cooled down, I decided to share it with you, my dears!! Incredibly delicious!! Tantalizing raspberry smell and taste. watermelon!! It's like a colorful candy with double inside!! I called it “Autumn Kiss”. it was made from extreme watermelon and extreme country raspberries. “on the donkey of a hot summer. “Please, read, try, help yourself!!

Watermelon jam

It's not jam, but pieces of watermelon in syrup. A simple recipe, but it turns out very tasty - perfect for tea, pancakes, cocktails or baking.

Jam made from watermelon pulp with jellyfix for the winter

Hi all! Now I will prepare jam from watermelon pulp with jellyfix for the winter. The jam cooking time is 15 minutes, sugar per kilogram of watermelon pulp requires 500 grams.

Watermelon jam . Watermelon jam always comes out unique, tender, fragrant, like honey. Therefore, such jam is often called “watermelon honey.”

Watermelon jam in its first version is prepared from watermelon rinds with a bit of pulp on them. In the second version, the most common, watermelon jam is made from watermelon pulp.

Each housewife has her own options for making watermelon jam. Some housewives diversify the taste of jam by adding other berries and fruits to the watermelon pulp, for example, melons, apples, citrus fruits, peaches, apricots and others.

Cooking watermelon jam is a rather long process. The five-minute method of making jam does not work here.

The most common option (without straining the jam from the pulp) of making dessert comes down to the following steps. The watermelon pulp is cut into pieces, removing seeds and skin. Then sprinkle with sugar. When the watermelon pulp releases its juice, the basin with the contents is heated over low heat until it boils. Boil the contents, stirring it with a wooden spatula for 15 minutes. Then let the jam cool. Then the process of heating and boiling the dessert for 10-15 minutes (with stirring) will need to be repeated up to 5-6 times.

When cooking jam, add citric acid or lemon juice, as well as vanilla or vanilla sugar for flavor, 5 minutes before the end of boiling. Boil the jam with these ingredients for another 5 minutes. Turn off the fire. Allow the jam to cool, then distribute it into sterile jars, sealing them with lids for long-term storage. Or store the jam in glass jars under plastic lids in the refrigerator.

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Watermelon jam for the winter: the brightness of summer all year round

In the summer and early autumn, juicy and fleshy watermelon is a favorite delicacy for almost everyone. Its red flesh has a wonderful taste. Everyone looks forward to the time of ripening of striped berries with special impatience. But not only in summer and autumn you can get pleasure from eating them, but all year round. To do this, you should learn how to make watermelon jam during the sweet harvest period . The versatility of the presented recipes is that you will learn how to prepare the most delicious preparations from the pulp and crusts of the berries. Let's look at the most affordable cooking options.

Watermelon jam: top 6 necessary tips

So that the preparation process goes like clockwork, and in the winter you enjoy the fruits of your own labor, here are some useful practical tips for your attention on how to properly prepare watermelon jam.

• During the cooking process, be sure to turn the sweet mass with a wooden spoon or spatula. Otherwise, it will stick tightly to the bottom of the container, and the taste of burnt sugar will spoil the entire product.
• The most mature watermelon is better suited for jam. This one has more sugars and much fewer seeds.
• Prepare a larger saucepan ahead of time so that the resulting foam does not spill onto the stove.
• Use a knife with a shaped blade to cut out the crusts, so they will look elegant and beautiful in a jar.
• If you take snow-white particles of crusts without residual pink inclusions, the workpiece will come out light, and the pieces will become transparent.
• Please note that the reddish part very literally conveys the taste of the freshest berry.

Any recipe for watermelon jam must be prepared, taking into account these small tricks, noticed by the most experienced housewives. In this case, the taste of sweetness will not disappoint you.

Watermelon rind jam

If you consider crusts to be waste and simply throw them in the trash, you are making a huge mistake. From them you can cook a fragrant delicacy with a lid for the winter. You will need:

• 1 kg. crust;
• 1.3 kg. sweet sand;
• 3 glasses of water;
• 1 orange;
• vanilla on the tip of a knife;
• 1 tsp soda;
• 1/5 tsp citric acid;
• 1 liter of water (for soda solution).

Jam from watermelon rinds is prepared at home according to the usual procedure:

1. Separate the snow-white part from all pink inclusions and rough greenish film. Cut into long strips. You can make a cut with a knife with a curved blade.
2. Mix baking soda in a liter of water. Carefully pierce the snow-white slices with a fork and place them in a soda solution for 4 hours. This procedure is necessary so that the jam from watermelon rinds does not turn into an amorphous mass during heat treatment.
3. At the end of the period, drain the liquid and wash the slices well under the tap. After this, lower them into the water. They should soak for half an hour.
4. While they are soaking, make the syrup. At 3 tbsp. take 600 g of water. sugar and cook the sweet mass in a large saucepan over low heat. Dip the crust pieces into it and let everything boil. After boiling, continue to cook over low heat for another 20 minutes. Then set the pan in a black space for 8 hours so that the mass is infused.
5. Repeat boiling again, adding the rest of the sugar. Remove from heat and rest again for the same period.
6. The third time, when boiling, the slices should crunch, but all the hardness will disappear from them. 10 minutes before the end of the third boil, add the orange zest to the pan. It’s better to wrap it in gauze so that you don’t have to fish the pieces out of the jar later. We are only interested in the orange smell.
7. Add citric acid and vanilla, and carefully remove the orange from the pan.
8. Place watermelon rind jam in a sterilized glass container and roll using a seaming machine.

Screw caps can be used. Remember that if you use such used lids, in other words, there is a chance that the watermelon screw will not be airtight and will spoil. Using this recipe for watermelon jam, already with the first snow you can open the first jar with translucent whole slices in a fragrant and sweet syrup.

Watermelon jam

Jam made from watermelon pulp has been undeservedly relegated to the bottom of our housewives’ notebooks with recipes. But in vain. Even a novice cook can figure out how to cook it in no time. As a result, you will receive a delicate and irresistibly fragrant accompaniment to tea, which is perfectly preserved until the next season in the form of canning. We suggest that you ignore the idea of ​​momentarily absorbing juicy slices, and begin the process of preparing them for the winter. You need:

• 1 kg. red pulp;
• 1.5 kg. sweet sand;
• citric acid at the end of a knife;
• vanilla (optional).

Follow this instruction, because making watermelon jam requires several steps:

1. Cut a kilogram of pulp into pieces and add sweet sand to a large bowl. Make sure that all seeds are removed, because they will become a nasty find in the finished dish.
2. Leave the sweet pieces for a couple of hours. When the sweet juice comes out, pour it into a saucepan and boil until syrup forms. Pour the sweet liquid over the reddish slices and place on low heat. Stirring frequently, bring to a boil. After 10 minutes, remove from the heat and leave the bowl to sit for 8 hours under a layer of gauze.
3. Boil again for 5 minutes and leave for another 5 hours at rest.
4. Finally, boil it. Now add lemon acid and vanilla.
5. Place the still bubbling jam from the watermelon pulp into sterilized jars and roll up.

By boiling the pulp three times, you will end up with a thick, fragrant syrup over the mixture. Because the berry contains a lot of water, and the liquid is boiled down with sugar during the manufacturing process. Behind the wall of a glass container, watermelon jam looks as if it came from royal cellars.

Recipe for watermelon jam with melon

Watermelon jam for the winter can be varied by adding apples, gooseberries, and, of course, its original companion, melon. Note that melon in combination with watermelon gives a beautiful result, turning into a delicious preserve. The self-cooking scheme looks like this:

• half a kilo of ripe watermelons;
• half a kilo of melon;
• 1.4 sugar;
• 2 lemons;
• a glass of water.

Recipe for watermelon jam with melon with step-by-step explanation:

1. Cut the watermelon and melon pulp into small squares into a large bowl. Remove the seeds. Add 1 kg. sweet sand and put it away in the refrigerator so that the juice stands out.
2. Prepare the filling. To do this, cook syrup from a glass of water, remaining sugar and the juice of 2 lemons. As soon as the filling boils, remove it from the heat and cool.
3. Remove the berries from the cold, pour in the syrup and simmer over low heat for 40 minutes.
4. Place the sweet mass into washed, sterilized jars and seal with metal lids.

Jam made from watermelon and melon pulp is ready. With this simple method you can pamper yourself with the taste of your favorite berries and fruits during the freezing cold.

Watermelon is a breathtaking berry. Not only based on size, but also based on the abundance of options for conservation from it. Almost all cooks already have jam from watermelon rinds, and if desired, you can make watermelon honey, candied fruit from the rinds, and fragrant confiture from the pulp. Pair with different fruits to create the latest colors of canned sweet flavor for the whole family. Let watermelon jam become a frequent guest on your table.

Video: Watermelon rind jam: a step-by-step recipe for a delicious winter jam