Watermelon pulp jam for the winter

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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 it is not enough for 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 insides!! 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.

Watermelon jam: only tried and tested recipes

How clever are housewives in the summer season in making various preparations and jams! The sweet dessert is made from cherries, apricots, raspberries, strawberries, and plums. Someone will definitely make zucchini jam, and someone will amuse their loved ones with watermelon jam. So let's talk about the extreme. If you purchased a watermelon, and it turned out to be tasteless - underripe or overripe, do not rush to throw it away, it is better to try to prepare the most delicious watermelon jam at home according to our recipes listed below.

How to make watermelon jam, traditional recipe

The jam made from watermelon pulp is very fragrant. Perfect for the inside of pies and pancakes, and as a separate dish it will decorate a tea party.

watermelon pulp – 1kg,
sweet sand – 800 gr.,
citric acid – 3 g.,
cinnamon, vanillin (optional).

Remove the seeds from the watermelon pulp and cut into small pieces.
Place in a wide saucepan and add 400 grams of sugar.
Soon juice will be released from the acquired mass, which should be poured into another clean container, put on the stove and brought to a boil.
Then add the remaining sweet sand and cook until smooth.
Pour the purchased syrup over the watermelon pulp, bring to a boil and cook for about 5-10 minutes.
This mixture must be removed from the stove and left overnight (that is, in the dark) .
The next day, cook the jam until it becomes a thick mixture. How can I check this? If a drop of jam does not spill onto a dry, clean saucer, it means the process is actually completed.
You can add citric acid, cinnamon and vanillin to taste for a wonderful smell and boil for another 2-3 minutes.
Later, sterilize the jars and pour out the fragrant jam.

Watermelon jam prepared in a slow cooker

Most housewives will appreciate tender watermelon jam made in a slow cooker. The jam recipe is no different from the traditional one, but the production method is different.

watermelon pulp – 1 kg,
lemon – 1 pc.,
vanillin - a small pinch,
sweet sand – 1 kg,
pectin (optional).

Cut the washed watermelon in half and remove the pulp.
Remove the seeds from the pulp, place in a deep bowl, cover with sugar and leave for an hour.
Place the candied pulp with the extracted juice in a slow cooker and simmer for 20 minutes.
At the end of the production mode, leave the jam in the heating mode for about 2 hours.
At this time, wash the lemon and squeeze the juice out of it.
Add vanillin and lemon juice to the container of the device and mix thoroughly.
In the multicooker, set the stewing mode again and keep the ingredients in it for about 20 minutes.
At the end of the process, remove this mass from the multicooker and finely grind with an immersion blender.
Afterwards, put the watermelon delicacy back into the multicooker and keep it in the cooking mode for 10 minutes, stirring frequently.
Sterilize the prepared jars, fill them with jam and close the lids. Wrap up in thick material.

Watermelon and melon jam

Melon and watermelon are one of the favorite and very necessary products for both adults and children. Combined, they create a savory summer sweet that will bring joy into the winter and will delight you with its scent and nutrition.

watermelon pulp – 500 gr.,
melon pulp – 500 gr.,
sugar – 1 kg,
lemon – 2 pcs.

Remove seeds and crust particles from the watermelon and melon pulp.
Cut into small cubes, put in a wide container and cover with sweet sand.
Place in the refrigerator for 2 hours. During this period of time, juice will be released from the fragrant goods.
While this mixture is cooling, you need to wash the lemons and squeeze out their juice.
Pour a glass of water into a separate metal bowl, add 300-400 grams of sugar and stirring constantly, cook on the stove until thick.
Pour lemon juice into the thickened syrup and, continuing to stir, bring to a boil.
Remove the watermelon and melon mixture from the refrigerator and pour in the boiled syrup.
Stir and cook over low heat for half an hour until the acquired delicious dish begins to thicken.
Then pour the jam into sterilized containers and roll up.

Homemade watermelon and apple jam

This manufacturing method contains a combination of aromatic apples and amazing-tasting watermelon rinds. This jam is replete with apple flavors and is imbued with a watermelon aroma.

watermelon rinds – 1 kg,
sweet sand – 1.5 kg,
apples - 500 gr.,
citric acid and vanillin - a small pinch.

Carefully remove the green part and pulp from the watermelon rinds. Finely chop and keep in hot water for about 7 minutes.
Cover the crusts with sugar, put on fire and cook until they become transparent. Then let it brew for 8-10 hours.
Peel the apples and remove seeds, chop them into pieces and add to the jam.
Boil the resulting mixture after any four hours. Repeat the process about 3-4 times.
Add citric acid and vanillin to taste and keep on low heat for a couple more minutes.
Pour the finished jam into unstained jars and roll up the lids.

Watermelon jam with oranges (lemons)

This fragrant delicacy will amuse winter evenings with its variety of vitamins (a low-molecular organic compound of relatively simple structure, necessary for all living things) and taste properties. It is prepared from all citrus fruits: oranges or lemons.

watermelon pulp – 1.5 kg,
medium orange – 3 pcs.,
sweet sand – 1 kg.

Cut the washed watermelon into pieces, separate the pulp from the skin. Remove the seeds from the pulp and chop into small cubes.
Wash and chop citrus fruits together with the skins.
Pour these ingredients into a saucepan or metal bowl and cover with sugar.
Boil this mixture and then cook for 15 minutes.
Remove from stove and cool.
Repeat this function about 3 times.
Pour the purchased delicacy into sterilized jars and roll up the lids.

The most common step-by-step recipe for making watermelon jam for the winter

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

Individualities of making watermelon jam

If you want to make watermelon jam, you should consider several features.

Among the manufacturing aspects, the following can be distinguished:

To avoid burning, it is necessary to constantly stir the berry mass in the pan.
For cooking, it is better to choose ripe fruits of late varieties. They contain more glucose and sucrose, which allows you to get the thickest consistency.
During cooking, the berry mass forms a huge amount of foam, so you should use a large container.

Pulp recipes

A significant part of the recipes involves the use of watermelon pulp. Due to its sweetness and vitamin composition, the finished product receives the highest taste properties and is beneficial. The delicacy made from the pulp takes longer to prepare than from the rinds, but has the most pronounced taste.

With lemon

To balance the taste of the jam, you can add lemon to it, which will give a slight sourness.

For production there is a usual step-by-step recipe:

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

With orange

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

With apple

If you want to make the delicacy less sugary, it is recommended to add pieces of greenish apple.

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

With pectin

Whenever necessary, you should use pectin to prepare the thickest type of jam. First, the fruit pulp must be boiled in sweet syrup, and a pectin-based thickener must be added 15-20 minutes before readiness.

Spiced

The introduction of spices will help create the most varied taste of jam. Cinnamon, cloves, mint, and ginger are mixed with watermelon.

Prepare jam according to the following recipe:

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

With gelatin

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

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

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

Crust recipes

At home, you can also make jam using only watermelon rinds. There are several recipes using additional ingredients and different spices. The introduction of this method allows you to consume the pulp in its freshest form, and prepare a separate dessert from the peels.

Regular recipe

The easiest recipe contains a couple of steps. For cooking you need:

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

With soda

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

With orange and lemon

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

How to cook using a multicooker

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

add watermelon rinds and leave for an hour;
transfer the ingredients into the multicooker bowl;
start the extinguishing mode for 20 minutes;
mix the mass thoroughly so that the sugar does not remain on the surface;
Continue cooking for another 40 minutes until the mixture becomes thick.

How to make jam from unripe watermelon

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

To create the sweetest jam, you can add sugar evenly during cooking until the mass thickens.

How long does jam last?

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