How to make jam from watermelon pulp: recipes for delicious and fragrant desserts

How to make jam from watermelon pulp: recipes for delicious and fragrant desserts

Juicy, sweet, fresh - all this is about watermelon. You don't have to wait until summer to enjoy its taste. Clever housewives make jam and jelly from watermelon pulp, and make soft candied fruits from the peels. Even the remains of watermelon syrup are used in cooking. Surprised? Next, we will look at several methods on how to transform watermelon into a year-round delicacy, give the best jam recipes and reveal small cooking tricks.

The best watermelon jam recipes

All recipes given in the article can be changed at your discretion. The main thing is to follow the basic principles of cooking and the ratio of ingredients: pulp, water and sugar. But you can improvise with spices.

Thyme, rosemary, mint, basil, vanillin, ginger and cloves go well with watermelon . For fruit combinations, you can take apples, oranges, lemon or melon. Strawberries and blueberries also mix well with the watermelon scent.

Watermelon jam is a good addition to baked goods or a loaf, and some people like to eat it simply with a spoon, washed down with tea.

Curious ! Our housewives love watermelon jam, and in China and African countries watermelon is dried, dried and fried.

Watermelon jam with lemon

The recipe is quite ordinary. The indicated goods should yield two 200 ml containers.

Ingredients:

• 1 kg of watermelon pulp;
• 1 kg sugar;
• 1 tsp. lemon zest;
• 1 tbsp. l. lemon juice.

Manufacturing:

1. Remove the seeds from the watermelon pulp and cut into pieces of random size.
2. Place in a saucepan. Add lemon juice and zest.
3. Add sugar. Leave for 40-60 minutes.
4. Cook over low heat for an hour.
5. Puree the resulting mass. You can use an immersion blender for this.
6. Place the prepared jam into jars.

Jam from pulp and crusts

The crusts in this jam get a pleasant structure and smell.

• 1 kg of watermelon rinds;
• 1 kg pulp;
• 2.5 kg of sugar;
• 1 tbsp. water;
• 1 medium lemon.

Manufacturing:

1. Carefully wash the watermelon, because the rinds will end up in the food.
2. Cut into small pieces, removing seeds.
3. Place the chopped rinds and pulp into two different bowls.
4. Pour water over the pulp and place on low heat.
5. Grate the zest from the lemon.
6. When the watermelon pieces become soft, drain the water into a separate pan.
7. Pour 1 kg of sugar and zest into it. Boil. Cook for 10 minutes.
8. Pour the syrup back into the pulp. Cook until thickened.
9. Peel off the top skin. Add the remaining sugar and leave in the refrigerator for 12 hours.
10. Put on fire and cook for 20 minutes.
11. Cut the remaining lemon without zest into small pieces and add to the peels. Cook for 5 minutes.
12. Let it sit for 4 hours and put it on the stove again. Cook for 15 minutes from the moment of boiling. The crusts should become transparent and slightly golden.
13. Pour the jam into jars.

Fundamentally ! Watermelon is almost one hundred percent water, the remaining 10% is sucrose, glucose and vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) . The thickening of watermelon juice during cooking can be due to sugar and thickeners. Adding crusts also makes it thicker.

Watermelon with rosemary

This recipe produces a spicy and very unusual jam.

Ingredients:

• 1.5 kg watermelon;
• 3 tsp. dried rosemary;
• 20 g pectin;
• zest from 2 lemons;
• 1.5 kg of sugar.

Manufacturing:

1. Remove the seeds from the watermelon pulp, cut into random pieces and puree. Place in a saucepan.
2. Add the zest to the mixture.
3. Place rosemary in a gauze sachet. Tie tightly. This is necessary so that it gives off its own smell, and not pieces of grass that will then have to be caught from the jam. Place the sachet in a saucepan.
4. Mix pectin with 2 tbsp. l. Sahara. Add to watermelon.
5. Put the mixture on fire. Bring to a boil and add the remaining sugar.
6. Cook for 3 minutes.
7. Pour dessert into jars.
8. After two weeks, the jam will reach a suitable mixture and will be ready for use.

Fundamentally ! It is necessary to cook for no more than 3 minutes, otherwise the pectin will lose its gelling characteristics. In this case, the next sterilization is also not suitable.

Jam with gelatin

The introduction of a thickener allows you to reduce the amount of sugar in the recipe. Lemon juice can be replaced with ¼ tsp. citric acid.

Ingredients:

• 1.5 kg watermelon;
• 1 tbsp. water;
• 1 tbsp. Sahara;
• 25 g edible gelatin;
• juice from half a lemon;
• 1 sprig of thyme;
• 1 g vanillin.

Manufacturing:

1. Cut the pulp into small pieces. Remove seeds.
2. Add ½ part of sugar and leave for 3-4 hours.
3. Pour water into the pan and add the remaining sugar. Boil.
4. Place the watermelon and juice into the pan. Cook for 15-20 minutes over low heat.
5. Cool to room temperature.
6. Place the resulting jam in a colander to drain excess moisture.
7. Pour gelatin into the cooled syrup and let it swell.
8. At this time, add thyme and vanillin to the fruit pieces. Grind into a homogeneous mass in a blender.
9. Mix the resulting mass, lemon juice and frozen syrup in an enamel bowl and put on fire. Cook for 1 minute, stirring constantly.
10. Pour the jelly into jars. Cool completely.
11. After 3 hours the jelly will harden and be ready for use.

Advice . Excess drained syrup can be saved: it is great for soaking cake or roll cakes.

Watermelon with agar-agar

This recipe uses a vegetable gelatin substitute.

Ingredients:

• 2 tbsp. finely chopped watermelon pulp;
• 10 basil leaves;
• ¾ tbsp. Sahara;
• 2 tbsp. boiled water;
• 3 tsp. agar-agar.

Manufacturing:

1. Wash the basil, place in a blender bowl and blend with 125 ml of water.
2. Pour the remaining water into a small saucepan. Add sugar and bring to a boil. Cook for 2 minutes.
3. Pour agar-agar into the hot syrup. Stir thoroughly until the thickener is completely dissolved.
4. Add the basil and water mixture to the syrup. Place in the refrigerator.
5. When the liquid begins to harden, mix it with watermelon cubes.
6. Pour the dessert into molds or pour into a jar.
7. Place in the refrigerator until the confiture has completely hardened.

Watermelon jam in a slow cooker

A more successful option because it does not require constant supervision. You can add spices if desired.

Ingredients:

• 1 kg of watermelon pulp;
• 1 kg sugar.

Manufacturing:

1. Cut the watermelon into small pieces, removing the seeds.
2. Add sugar and let stand for 2 hours.
3. Place the mixture into the multicooker bowl.
4. Set the “Extinguishing” program, cooking time - 60 minutes.

How to make watermelon jam for the winter

How to create jam from watermelon pulp so that it can be stored for a long time? To do this, you need to sterilize it: fill a huge saucepan with a few cm of water, put jars of jam in it and cook for 10-15 minutes. Citric acid will serve as a good preservative. It is useful 2 g per 1 kg of jam.

After sterilization, roll up the jars and cool to room temperature. Store in a cool place.

Making Tips

To make perfect watermelon jam or preserves, follow our tips:

1. It is better to choose the latest varieties of watermelon: they contain more sucrose and glucose.
2. The watermelon mass foams very much, so the cooking container must be large. With all this, the foam in the jam is unsafe for the preparation: it accumulates specks that accidentally got into the mixture. To prolong the shelf life of the sweets, you need to carefully remove them.
3. When using peels, you need to get rid of nitrates: to do this, the cut pieces should be soaked in a soda solution for several hours.
4. Opened watermelon jam will not mold and will last for several months if you sprinkle it with sweet powder on top.
5. Watermelon jam burns quickly, so the mass should be thoroughly kneaded using a wooden or silicone spatula.
6. It is recommended to use water that has already been boiled or purified to reduce the risk of product spoilage.

Fundamentally ! Depending on your ability, choose watermelon that has been grown without nitrates. A “harmful” watermelon has a bright red unnatural color and a smooth, glossy cut, while the flesh “unstained” from nitrates has a loose structure and sparkles with sugar. The fibers of a proper watermelon are snow-white, while those spoiled by fertilizers are yellowish.

Conclusion

Making jam from watermelon pulp is very simple. With all this, a unique dessert comes out that will literally amaze everyone. Don't be afraid to experiment and try new combinations with spices and fruits. Use agar-agar or gelatin, make fragrant jam based on pulp or with the addition of peels - there are many recipes, and it is virtually impossible to spoil the watermelon beloved by almost everyone.

Watermelon jam for the winter

Ingredients

Watermelon pulp – 1 kg

Pectin – 0.5 packs (5 g)

Lemon zest – 5 g

Citric acid – 3 g

Vanilla sugar – 10 g

• 124 kcal
• 2 hours
• 3 hours
• 5 hours

Photo of the finished dish

Step-by-step recipe with photos

I decided to try cooking jam from watermelon pulp for the first time. To be honest, I didn’t like the result, but my friend was in ecstasy, so ideas and tastes are different, until you try, you won’t understand.

The mixture of the jam is completely pleasant, thick, beautiful, shimmers like ruby ​​crystals.

Watermelon jam can be used in addition to its direct purpose - for tea drinking, for the inside of pies, for layering cakes and pastries.

Let's get started? Take ingredients to make watermelon jam for the winter.

Cut the watermelon into slices, cut off the skin with the adjacent snow-white part and cut into pieces - the smaller the container, the smaller the tenderloin should be.

And the cooking time for the smallest pieces will be reduced.

Place the chopped watermelon in a sieve or colander to drain the juice.

Add sugar to the strained watermelon juice and bring to a boil until the sugar is one hundred percent dissolved.

Add chopped watermelon.

Bring to a boil and cook for half an hour over low heat, add lemon zest and acid, vanilla sugar. Let it cool one hundred percent and repeat this function three times.

Mix pectin with sugar (as indicated on the package).

Add to the cooled jam (it will mix better) and bring to a boil again, boil for 5-7 minutes with pectin.

Pour the bubbling jam into sterile containers and cover with boiled lids. Two 300 gram containers came out.

You can store watermelon jam prepared for the winter in the refrigerator, cellar or indoors.

Watermelon jam

Maybe I’m out of time with this recipe, watermelons are gone everywhere, we’re just leaving, the stores have the last watermelons of this season,
so I decided to take advantage of the moment and make jam, which I’ve long wanted to try; I ate it
all summer, but didn’t have
much
This jam has a tender and unusual taste! in one word - delicious!

Everyone loves watermelon!
This juicy, fragrant and tasty berry is popular among adults and children. The taste properties of watermelon are unique, which is why it is an irreplaceable ingredient in various recipes (soups, salads, desserts, jams, etc.)
What can you create with watermelon if, for example, half of it is left, but there is nowhere else to eat.
There is an exit! A unique, tasty and incredibly tender jam or jam made from watermelon pulp will amaze your guests and amuse your household. Well, or, of course, candied watermelon rinds.

pulp of a ripe watermelon - 1 kg
sugar -700 g (less can be done if the watermelon is sweet)
vanillin (optional) - 1 pinch
I think you can put star anise, cinnamon, cloves in this jam.
I don’t like foreign odors in jams, I like the natural smell of fruits and berries, so I avoid such odors: citric acid – 2 pinches (I used lemon juice)
and a little lemon zest

Thoroughly wash the watermelon, remove the seeds (ours are seedless),
cut into cubes and place in a saucepan

add sugar
, leave for an hour or two, so that the juice appears,
boil three times for 15 minutes, each time letting the mass cool,
after the second time, I worked with a blender
5 minutes before the end of cooking, add vanilla and citric acid,
I advise you to try the watermelon for sugar, it may seem that it
not enough to make jam and throw the watermelon in pieces
; I thought it was a bit runny for jam, I put in a little gelatin,
but for jam it was just right,
you can add gelfix or the rest of the consistency for gelling,
I didn’t roll it up, but put the jars in the refrigerator,
the jam is very tasty when it’s cool

Watermelon jam

Preparation time: 20 min.

Production time: 1 day

Number of servings: 2 pcs.

Ingredients

Jam from watermelon pulp for the winter

I made watermelon jam for the first time, and I hasten to share with you the recipe for this extraordinary sweet. The only negative in making jam is that the whole cooking process is very long; you have to boil the chopped watermelon a couple of times, for half an hour, with a long cooling-infusion time.

But in the end you have a colorful ruby ​​base, a beautiful dessert for tea drinking.

How to make “Watermelon jam” step by step with photos at home

To make watermelon jam, use the freshest watermelon, sugar and vanilla for flavoring.

Separate the watermelon pulp (about 800 g) from the skin, remove the seeds and cut into small pieces.

Place the chopped mass in a colander and strain off the juice.

Pour the purchased juice into a saucepan for making jam.

Add sugar (400 g). Bring to a boil and dissolve the sugar (based on manufacturing experience, I would violate the accepted technology and drain this juice completely, because I have to boil it for a very long time due to the huge amount of water, because watermelon is actually water).

Add chopped watermelon and vanilla sugar (5 g) to the bubbling syrup and bring to a boil. Cook over low heat for half an hour, turn off the stove and let the jam sit for 8 hours.

Repeat this function at least three times, each time settling the jam.

The boiled jam comes out thick, catchy and beautiful.

Cool the finished jam. You can simply store it in the refrigerator, pouring it into dry jars, or you can pour it into sterile jars and close it with sterile lids. Watermelon jam is ready for the winter. It can be added to baked goods, layered on cakes, and decorated with dessert dishes.