5 good recipes for jam from watermelon rinds

Prepare a treat with lemon, orange, mint and lime.

For jam you need the snow-white part of the crusts without the green skin. The most convenient way to peel it is with a vegetable cutter. You can throw a little watermelon pulp on the rinds.

If you want to prepare a delicacy for the winter, pour it into sterilized jars while still hot. Turn over, wrap in something warm and cool. Store the jam in a dark, cool place.

1. Regular jam made from watermelon rinds

Ingredients

600 g watermelon rinds;
700–800 ml water;
400 g sugar.

Manufacturing

Cut the peels into small cubes. Pour water into a saucepan, add sugar and place over moderate heat. Stir until the sand is one hundred percent dissolved.

Place watermelon rinds in syrup. Bring to a boil, simmer for 15 minutes and leave for 12 hours. Repeat cooking in the same way two more times. The crusts should become soft.

Remember

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2. Watermelon rind jam with lemon and cloves

Ingredients

1 kg of watermelon rinds;
water - as much as needed;
1 kg sugar;
10 buds of dried cloves;
1 lemon.

Manufacturing

Cut the peels into small pieces, place in a saucepan and fill one hundred percent with water. Place over low heat, bring to a boil and cook for 1 hour. Then drain the watermelon in a colander.

Pour sugar into an empty pan and pour in 250 ml of water. Stirring, bring to a boil over moderate heat. Add cloves and watermelon rinds to the bubbling syrup.

Bring to a boil again, remove from the stove and leave overnight (that is, in the dark) or for 8 hours. Then cook the jam over low heat for 1 hour until the crusts are soft and remove the cloves.

If the mixture seems too thick for you, you can add a little more water. Add the juice of a whole lemon, stir and cook for another 3 minutes.

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3. Watermelon rind jam with orange

Ingredients

1½ kg watermelon rinds;
1 kg sugar;
1 orange.

Manufacturing

Cut the peels into small pieces and mix with the sugar in a saucepan. Place over low heat and, stirring, bring to a boil. Remove from heat and leave for a day.

Then boil the jam again and let it brew for 12 hours. Place the pan on the heat again, add orange juice and finely grated zest. It is better to use not all the citrus peel, but only a little, as it can be bitter. Bring to a boil and simmer for 5–10 minutes.

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4. Watermelon rind jam with mint

Ingredients

1 kg of watermelon rinds;
800 g sugar;
water - optional, as much as needed;
a few sprigs of mint.

Manufacturing

Cut the peels into small pieces. Mix them with sugar and leave for 1 hour. Then bring to a boil over moderate heat and cook for 5 minutes. Remove from the stove and leave overnight (that is, in the dark) or for 8 hours.

Then boil the jam again in the same way. If it seems too thick for you, add little water. Turn off the heat, add the mint, stir and leave for the same amount of time as the first time.

Remove the mint, bring the jam to a boil and cook, stirring, for 10 minutes. Watermelon rinds should become soft.

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5. Watermelon rind jam with lime

Ingredients

500 g watermelon rinds;
4 limes;
300 g sugar.

Manufacturing

Cut the peels into small cubes and the limes into very thin half-circles. Place the ingredients in a bowl, add sugar and stir. Cover with cling film and refrigerate overnight (that is, in the dark) or for 8 hours.

Transfer to a saucepan and place over low heat. Cook, stirring, until the crusts are tender, about 1 hour. This jam is best stored in the refrigerator.

Watermelon rind jam with lemon. Step-by-step recipe with photos

With the current recipe for jam from watermelon rinds, I want to dissuade everyone from the fact that the unexpected purchase of an unripe watermelon with thick walls is not a tragedy, but true happiness. Yes, yes, exactly that. Watermelon rinds, which we usually throw away, can be transformed into a unique delicacy. Who and when invented making such jam remains a mystery. It is believed that the history of its origin should be found in the east, where watermelons are used as a raw material for preparing candied fruits.

The finished jam from watermelon rinds tastes like zucchini jam. Thick-skinned watermelons are perfect for making it. This jam can not only be used with gingerbread cookies, buns and loaves, but also used as a layer for cakes, as a filling for rolls and pies.

Ingredients for watermelon rind jam:

Watermelon rinds – 1 kg.,
Sugar – 500 gr.,
Lemon – 1 pc.,
Water – 1.5 liters.
Soda – 2 teaspoons

Watermelon rind jam - recipe

First you need to prepare the starting material. In our case, these are watermelon rinds, or more precisely, their snow-white pulp. Use a knife to cut off the greenish skin and pink flesh. Cut the crusts into small cubes, preferably not very small, because during cooking they will decrease in volume. In addition to cubes, you can create a beautiful cut using a curly knife for cheese and French fries, which will result in beautiful cubes with wavy edges.

The next fundamental step in making jam is soaking it in a soda solution. The soda will help crystallize the pulp and make it glassy during the cooking process. Dissolve baking soda in warm water. Place cubes of watermelon rinds in a soda solution. Leave them for 3 hours. After this time, place the peels in a colander and rinse with clean water. Cover watermelon rinds with sugar. Stir. Leave the juice to let out for 2-3 hours.

Once the sugar has dissolved, you can start cooking the jam.

Place the watermelon rinds and syrup into a saucepan.

Stirring, cook after boiling for 10 minutes. After this, remove the pan from the heat. Let the jam cool one hundred percent.

The cooled jam should be boiled again for no more than 10 minutes.

During the last third cooking, lemons or oranges are added. The lemon must be cut into cubes along with the skin.

Add to the jam and, as in previous cookings, boil for 10 minutes.

You can not only enjoy ready-made amber-colored watermelon jam after it has cooled, but also prepare it for the winter.

Like applesauce, it should be poured hot into sterile jars. It is better to use iron lids for preservation. It is better to turn containers with jam over, wrap them and let them cool. watermelon rind jam with lemon in a cool room along with the rest of the preserves.

Watermelon rind jam - ordinary and unique recipes for extraordinary sweetness

Watermelon rind jam is not a very common, but very tasty delicacy. Not many people know the fact that such a delicious dish can be prepared from a product that is often thrown away. According to your own taste, you can also add citrus fruits, spices or other fruits to it.

How to make jam from watermelon rinds?

It’s quite easy to make jam from watermelon rinds at home. The main thing is to choose the right raw materials and follow the manufacturing technology. The tips and advice below will help you successfully cope with the task.

To make delicious jam, you need to choose watermelons that have a thick greenish layer.
If pulp is also added to the jam, then only mature, late-species watermelons should be used.
Of the spices in jam made from watermelon rinds, cardamom, cinnamon, and vanillin are most often added to the others.
So that the crusts in the jam have not a soft, but a dense structure, they can be soaked in a soda solution beforehand.

Watermelon rind jam - the most common recipe

Regular jam from watermelon rinds is prepared very simply. Due to the fact that the initial product is not subjected to long-term heat treatment, but is prepared in several steps, pieces of watermelon rinds do not fall apart, but remain intact. And to make the delicacy look more interesting, the crusts can be chopped with a curly knife.

sweet sand – 1 kg;
water – 400 ml;
watermelon rinds – 1 kg.

Boil syrup from water and sugar, put the crusts in it and boil for 5-7 minutes, then let it sit for 15 minutes.
Boil again for about 5 minutes, set aside and cook for the last time.
Distribute the jam into containers and seal.

Watermelon rind jam with lemon

The recipe for jam made from watermelon rinds with lemon, presented below, will help you prepare a fragrant dish with a delicate citrus smell and taste. In this case, only the zest is used. But you can also add crushed pulp. Only in this case should it be added not to the 3rd, but to the 2nd approach of cooking.

watermelon rinds – 1 kg;
drinking water – 2 glasses;
sweet sand – 1 kg;
lemon – 1 pc.

The peels are cut into pieces, boiled for 5 minutes, dipped in cool water and dried.
Syrup is made from water and sugar and poured over the crusts for 12 hours.
Boil for 5 minutes and set aside until cool.
Boil again for about 10 minutes, add grated zest, boil for another 10 minutes, immediately pour into jars and roll up.

Watermelon rind jam with orange

The recipe for jam made from watermelon rinds with oranges has a pleasant golden color. You don’t have to squeeze out the juice, but simply cut the pulp into pieces and boil it together with the other ingredients. With the amount of sugar indicated in the recipe, the jam comes out very sweet. If you don’t really like this option, you can add less sugar.

sugar, watermelon rinds - 1.2 kg each;
large orange - 1 pc.;
drinking water – 700 ml.

Watermelon rinds are cut into pieces, water is added and boiled for 10 minutes.
The juice is squeezed out of the orange and the zest is grated.
Add orange zest and juice to the water and boil until the sugar dissolves.
Place the peels in the syrup, boil for 7 minutes and cool.
Repeat the function two more times.
After this, the orange and watermelon rind jam will be ready.

Watermelon jam - recipe from rinds and pulp

Jam made from watermelon rinds and pulp is very tasty, has a delicate pinkish color and a pleasant smell. The pulp can be crushed using various methods - you can chop it finely, rub it through a sieve, or mash it with a fork. It all depends on the form in which you want to create it in the finished product.

watermelon rinds – 1 kg;
drinking water – 700 ml;
sweet sand – 1.2 kg;
watermelon pulp – 500 g.

Mix half the sugar in 3 glasses of water.
Bring the syrup to a boil, dip the peels into it and, stirring, boil for 20 minutes.
Remove the pan from the stove and let the jam brew for 10 hours.
Pour in the remaining sugar, add the pulp and boil for 10 minutes.
Set aside again for 8-10 hours and lastly cook for a quarter of an hour.

Watermelon rind jam - recipe with soda

Watermelon rind jam for the winter, prepared according to this recipe, is not completely ordinary. It resembles candied fruits in syrup. Due to the fact that the crusts were soaked in a soda solution, they turned out dense and not very crispy. In the future, it is very convenient to use jam as the inside of pies and muffins.

watermelon rinds – 1 kg;
drinking water – 2 glasses;
sugar – 1.2 kg;
cinnamon – 1 stick;
baking soda – 10 g.

The peels are cut into pieces.
Soda is poured with a liter of water, stirred, poured over the acquired crust substance and left for 3 hours.
Later, the soda solution is drained and the crusts are washed.
Place them in a saucepan, add sugar, pour in 2 cups of water, stir and place on the stove.
Boil jam from watermelon rinds for 15 minutes.
Remove the container from the stove and leave until completely cool.
Repeat the function 2 more times, last time adding a cinnamon stick if desired.
Hot jam from watermelon rinds is immediately poured into containers and sealed.

Watermelon rind jam with vanilla

Watermelon rind jam, the recipe for which is presented below, has a pleasant, delicate taste and light smell. Vanillin should be added almost at the very end of production, so that its smell is better preserved in the finished delicacy. Due to the fact that the product undergoes long-term heat treatment, you can simply store the jam in the pantry.

vanillin – 1 pinch;
sweet sand – 1.2 kg;
watermelon rinds – 1 kg.

The skin is cut off from the crusts, and the light greenish part is cut into pieces.
Half the sugar is poured into 750 ml of water and boiled for 10 minutes.
Add peels, cook for a quarter of an hour, and then leave for 12 hours.
Add the rest of the sugar and cook for 40 minutes, stirring.
Vanillin is added 3 minutes before readiness.

Watermelon rind jam with apples

Jam made from watermelon rinds with cinnamon and apples is a delicious delicacy that can be served with tea or used as the inside of pies, because it comes out not watery, but rather thick due to the pectin content in apples. Cinnamon can be used ground or in a stick, which is later removed.

sugar – 1.5 kg;
peeled watermelon rinds – 1 kg;
water – 500 ml;
apples – 1 kg;
cinnamon.

Making jam from watermelon rinds begins by cutting the rinds into squares and dipping them in boiling water for 6 minutes.
The crusts are boiled in sweet syrup.
Remove the pan from the heat and leave for 10 hours.
Add chopped apples and repeat the cooking function in 3 more steps at intervals of 2-3 hours.
About 5 minutes before the end of extreme cooking, add a little cinnamon.

Watermelon rind jam with mint

The recipe for jam from watermelon rinds for the winter, presented below, allows you to prepare an unusual delicacy with a light smell and a refreshing taste. All this is achieved thanks to the addition of mint sprigs. Due to the fact that this is a very gentle product, there is no need to cook it, and it is enough for the mass to infuse with it.

watermelon rinds – 1 kg;
sweet sand – 800 g;
mint – 6 sprigs.

Watermelon rinds are cut into pieces, covered with sugar and stirred.
When the peels release the juice, place the container on the stove, boil for 5 minutes, turn off and leave for 3 hours.
The second time, let the mixture boil, boil for 5 minutes, turn it off, add mint and let it brew again.
Later, the mint is removed, the delicious jam from watermelon rinds is boiled for 10 minutes and bubblingly poured into containers.

Watermelon rind jam in a slow cooker

The recipe for watermelon rind jam in a slow cooker is very simple. Using this technique, preparing this delicacy is even easier and faster than the usual method. This is achieved by preparing the jam in the “Stewing” mode, in which the required temperature is constantly maintained, while the pieces of watermelon rinds remain intact and the jam does not burn.

watermelon rinds – 1 kg;
sweet sand – 1 kg;
medium-sized lemon – 1 pc.

Cut the peel into small cubes, add 1 lemon, crushed with zest, and cover it all with sugar.
After about an hour, the juice will be released, and then the mass is placed in the container of the device and simmered on “Stewing” for 60 minutes.
Hot jam in a multicooker from watermelon rinds is distributed into containers and sealed

How to make delicious and simple jam from watermelon rinds

Jam is a favorite delicacy of children and adults, which is made from fruits and berries. But not many people understand that you can also create such a dessert from ordinary watermelon rinds. It is easy to manufacture and does not require huge costs. In addition, it will also be a healthy dish - jam does not require long cooking, it retains useful vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and microelements.

How to make regular jam from watermelon rinds

To make jam from watermelon rinds, you will need only two ingredients: watermelon rinds and sugar in a 1:1 ratio.

First, prepare the watermelon: carefully wash it in warm water and soap. Then they cut and cut off the crusts. The greenish skin is peeled off from the crusts.

Reference. If, when cutting off the crusts, you throw a small amount of reddish pulp onto them, the jam will turn out the most delicious and beautiful.

The peeled crusts are cut into cubes 1-2 cm in size and covered with sugar.

After 2-3 hours, when the watermelon juice is released, the container with the contents is placed on low heat. Stir the chopped pieces so that the sugar does not burn and dissolves. After complete dissolution, heat is added to medium. The foam that appears is removed.

Reference. If you do not remove the foam from the jam, it will ferment during storage.

After the jam boils, cook it for another 5 minutes, then remove from the stove. It must cool down one hundred percent, so it is left overnight (that is, in the dark) .

The next day, put the container on the fire again and bring to a boil. Cook the crusts for 5 minutes, stirring occasionally. Then they are removed from the heat and again left overnight (that is, in the dark) .

The next day, prepare the container. To keep the jam for a long time, glass jars with a capacity of 200 and 500 ml are sterilized. They can be sterilized in a saucepan with bubbling water, in the oven or microwave (15 minutes at 100°C).

The jam is brought to a boil again and cooked for 10 minutes. The finished delicacy becomes thick and viscous. Then they put it hot into sterilized jars and screw on the lids.

If after the third time the jam does not become sticky, then cool it, and then bring it to a boil again and cook for 10 minutes. But you no longer need (that is, the dark time of day) Most often, 3 times is enough, but from time to time the function is repeated 5 times.

Jars of jam are stored in a cool place or in the refrigerator.

Other recipes for jam from watermelon rinds

The most common recipe was described above. To give the jam a special taste and smell, to achieve a certain mixture, various ingredients are added to it.

With orange

To give the jam a citrus smell and taste, orange is added.

For 1.5 kg of watermelon rinds you will need 1 orange and 1 kg of sugar.

The manufacturing method is as follows:

Watermelon rinds are washed under running water, the greenish skin is cut off and cut into cubes. Then they add sugar and let it brew for 2-3 hours so that the pieces release juice. Place on the stove and bring to a boil, stirring. After that, remove from the heat and let it brew for a day. The next day, the product is brought to a boil again and left for 12 hours.
It is important not to cook the crusts, but to bring them to a boil, skimming off any foam that appears. The pieces should become transparent, this is achieved after 3-4 boils.
Then remove the zest from the orange and add it to the jam. The juice squeezed from the orange is poured there. Bring the contents to a boil and cook for 5 minutes.
The hot mass is poured into sterile jars and screwed on with lids. Store in the refrigerator or cool place.

With lemon

Lemon is added to the jam to add freshness. For 1 kg of watermelon rinds you will need 0.9 kg of sugar and 1 lemon.

The greenish skin is peeled off the watermelon rinds and cut into cubes. Add sugar, stir, and leave for 2-3 hours.

After the watermelon rinds have released juice, they are brought to a boil. Cook for 10 minutes, skimming off the foam. Then the contents are left to cool completely. After this, the function is repeated 2 more times. During extreme boiling, add finely chopped lemon to the jam and cook for 10 minutes. Hot jam is placed in sterilized jars and the lids are screwed on. Store in a cool place.

With added soda

To make the jam soft, add soda and water.

How to cook:

For 1 kg of watermelon rinds you will need 1.2 kg of sugar, 2 liters of water, 5 g of soda.
The crusts are washed and peeled. Cut into strips and prick each with a fork. Dissolve soda in a glass of hot water, pour it into a container and add another 5 glasses of water. Dump out the chopped pieces and leave for 5 hours. After the time has elapsed, the peels are washed twice with clean water at intervals of half an hour.
Pour 0.6 kg of sugar into a clean container, add 3 glasses of water, stirring, and bring to a boil. Add watermelon straws to the purchased syrup and cook for 20 minutes over medium heat. Leave to infuse for 8-12 hours.
Then add the remaining sugar (0.6 kg), bring to a boil and cook for 20 minutes. Remove from heat and leave for 8-12 hours.
The next day, bring the jam to a boil again and cook for 20 minutes. For taste, you can add the zest of 1 orange and 1 lemon or the juice of 1 lemon. Leave for 12 hours. Cool jam is placed in sterilized jars. Store in a dark, cool place.

With pulp

According to this recipe, jam is prepared from the entire watermelon - from the rinds and from the pulp. For 1 kg of watermelon, together with the rinds, you will need 0.8 kg of sugar.

The watermelon is carefully washed and cleared of the greenish skin. The crusts and seedless pulp are cut into small cubes, covered with sugar and left for 12 hours.

Then the container with the contents is placed on the fire and brought to a boil, after which it is removed from the heat and cooled. When the jam has cooled, it is brought to a boil again, and the process is repeated 2 more times. At extreme boiling, you can add citric acid (5 g) to the contents. The finished confiture is laid out in sterilized jars and screwed on with lids. The cooled product is stored in the refrigerator.

In a slow cooker

To make jam from watermelon rinds in a multicooker for 0.5 kg of rinds, you will need 0.5 kg of sugar, 0.5 liters of water.

Watermelon rinds are washed, the greenish skin is cut off and cut into cubes. The pieces are placed in a multicooker bowl, filled with 0.3 kg of sugar and filled with hot water. Set the “Quenching” mode for 1.5 hours. The remaining sugar is added after an hour.

If the jam has not become quite thick, then additionally set the “Steam” mode for another 15 minutes.

The finished product is placed hot into sterilized jars. Stored in a dark, cool place.

If desired, add lemon zest, vanilla, mint or cloves to the jam.

Tips and advice

To give a reddish or pinkish color to the finished jam, both natural (beets, grapes, raspberries) and powder and gel dyes are used.

The average sugar ratio for making jam is 1:1. But if you like the most or least sweet, you can increase or decrease its amount.

Some housewives are afraid to make jam from the peels, believing that they contain nitrates. Early watermelons are fed with nitrates. During the season, the berries ripen independently - there is no need for nitrates. Therefore, it is better to make jam from the latest watermelons. In addition, nitrates in watermelon accumulate in the greenish skin, which is peeled off during production.

But if you still have concerns, use the following method: the crusts are filled with water and chalk for 2-3 hours, then the water is drained and they are washed under running water. Another method to “wash off” nitrates: pour cool water over the crusts and put them in the refrigerator overnight (that is, in the dark) . Wash thoroughly the next day.

Conclusion

Watermelon rind jam is an unusual dessert that does not require any additional costs, as it is made from “watermelon waste.” The step-by-step manufacturing recipe is as simple as possible, despite the fact that it takes a number of days. Most of the time is spent on soaking the crusts with syrup, while the cooking process itself takes only 10-20 minutes a day. The result is a tasty and healthy treat. If desired, you can give it a special smell and taste by adding different ingredients.

Try to create jam from watermelon rinds for the winter, and your family will appreciate this extraordinary dessert.