5 good recipes for jam from watermelon rinds

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 completely 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

• How to choose a sweet and ripe watermelon

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 cover 100% 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.

Amaze your loved ones

• 15 Methods to Serve and Eat Watermelon

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.

Experiment

• 4 recipes for fragrant mint jam

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.

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 enough 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 completely, 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 which they remove it 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:

1. For 1 kg of watermelon rinds you will need 1.2 kg of sugar, 2 liters of water, 5 g of soda.
2. 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.
3. 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.
4. 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.
5. 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, including 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 best 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.

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 to create jam from watermelon:

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 rind jam - simple recipes for making it at home

Now I will tell you how to make jam from watermelon rinds using various methods. I’ll give you a few homemade recipes and one “trick” (look for it in one of the recipes). I will advise you on what to serve and eat this sweet dessert with very tasty.

There are so many recipes for making jam that sometimes you don’t know which one to choose. People now prepare a wonderful delicacy not only from berries and fruits, but also from various vegetables.

But we will go further. Do you understand that you can prepare the most delicious, unusually fragrant sweetness - “gasoline for Carlson” from very real watermelon rinds. Yes, yes, one of those people who are used to just throwing them out into the street?

Amber watermelon jam - traditional recipe with transparent pieces

This is the color, right? But eating such a product is a pleasure!

We take for production:

• Watermelon rinds (thick or thin can be used) – kilogram.
• Water – 500 ml.
• Sweet sand – 1 kg.
• Lemon for 180-200 gr.
• One liter or two half-liter jars.

Manufacturing method step by step

We peel off the greenish skin and the remnants of the reddish pulp from the crusts; for production you will only need the snow-white part.

We wash the products and cut them arbitrarily into any pieces you like (size and shape in this case do not matter, but for one batch of jam it is best to cut slices of a similar size). In reality, cut into not very large pieces, approximately 1-1.5 centimeters.

Cover the watermelon slices with sugar and leave for 20 minutes.

Add water to the pan, it should cover the watermelons, shake the container a little so that the sugar is moderately distributed, and send the food to cook over medium heat.

Grate the lemon, rinse it beforehand, and zest it. Rub the skin until the fibers are snow-white, otherwise they will become bitter and spoil the taste of the sweetness.

Add the zest to the pan after the ingredients boil, stir, wait 5 minutes. Remove from heat and cool at room temperature; it is best to leave the sweetness covered with a napkin until the morning.

In the afternoon, put the watermelon rind jam back on the stove, let it boil again, boil for three minutes, remove and cool. This function should be repeated 3-4 times. As a result, the product should become transparent and amber in color. During each cooking process, do not forget to stir the dessert, otherwise the sugar will stick to the bottom and begin to burn.

We sterilize the jars, pour them after the third or fourth cooking directly from the heat into containers, close them with tight lids or roll them up. We turn the containers over onto their necks, cover them with a blanket, wait for the day and everything is ready! We keep the seams in a secret place from the children and from Carlson))). Although, let him fly))).

Serving such jam is quite interesting. Guests may be wondering and asking what this fascinating, unusual taste is. You can even arrange a competition to see who can be the first to make the jam.

Serve this surprise with tea and freshly baked pancakes, cheesecakes, and pancakes. It would also be cool to use as the inside of pies and buns.

Jam on watermelon rinds with lemon and orange

• A kilogram of watermelon rinds.
• Kilo and 200 gr. Sahara.
• Two oranges.
• One lemon.

How to cook a sweet treat from watermelon rinds

As in the first option, only the snow-white part of the rinds will be used, so it must be separated from the pulp and thick skin and cut into pieces.

On a small grater, grate the lemon zest and the zest of 2 oranges. We don’t touch the snow-white pulp in citrus fruits, just the skin.

Cover the watermelon with sweet sand and wait until it releases juice. This will take about 3 hours. With all this, keep the product not in a warm place, but in a cold place, otherwise it may ferment and it will be a completely different story))).

Place the prepared watermelon rinds on the fire and heat, stirring until all the sugar in the pan has dissolved.

We peel oranges and lemons from their snow-white skins, separate them into slices, cut each slice into two or three parts, depending on the size of the fruit. We use half the lemon so that the jam does not turn out too sour.

We put the citrus fruits on the watermelon, let the products boil, without forgetting to stir, and boil for 5-7 minutes.

We remove the food from the stove and leave it for at least 15 hours, covering it with any kind of cloth (A collection of different and interacting tissues form organs) or newspaper.

During the day, put the containers on gas again and bring to a boil. We cook twice as much, in other words, 10-14 minutes.

Pour the hot dessert into pre-sterilized containers, seal or roll up the lids. By the way, they must also be sterile. Cover with a blanket and leave in this state for a day. Next, store “Carlson’s gasoline” in any space that is comfortable for this, of course, ideally in a cold one.

This jam is delicious served with white bread, any baked goods, or simply with tea, coffee, and other drinks. This delicacy is not just sweet, but refreshing with a pleasant sourness and fragrant mink of citrus.

On a note! If desired, you can add a couple of sprigs of mint to this recipe, adding them during the second cooking approach.

Watermelon rind jam with cinnamon

You will need a set of goods:

• Watermelon rinds in quantities of approximately a kilogram or a little more.
• The same amount of sugar (if you took about three hundred, that means you take three hundred kilos of sweet sand, etc.).
• Water for 1 kg. main product 500 ml. water.
• Lemon juice - a tablespoon per kilogram of watermelon.
• Cinnamon stick.
• A teaspoon of soda.

Method of action:

1. We weigh the peeled and pulped peels, take the required amount, cut into pieces. Wedges look very nice in jam if you cut them out with a curly knife. The ordinary option will do, if you don’t have such a knife in the house, and you’re just lazy.

2. Pour a liter of water into the pan, add soda, mix, put watermelon rinds in a container, let sit for a couple of hours. Such actions are necessary so that the pieces obtain the shape and thickness suitable for jam.

3. After two hours, rinse the food and place in a colander.

4. While the crusts are drying, make the syrup. To do this, pour 500 ml into the pan. water, add sugar, dissolve it, heating the water over medium heat. As soon as the sugar has dissolved, pour lemon juice into the saucepan and continue cooking for another 7-8 minutes.

5. Remove the pan with the syrup from the stove, put the pieces there and stir with a wooden spatula. Cover the container with gauze and set aside overnight (that is, in the dark) or for at least 12 hours in a cold space.

6. The next day, remove the gauze from the pan, put it on the fire again, bring to a boil, cook for eight minutes. We turn off the stove and clean it according to the same principle as the first day, let it cool down overnight (that is, in the dark) .

Attention! During the cooking process, remove the foam from the top and constantly mix the ingredients.

7. Again we repeat the entire boiling function, only now we cook the sweet magic for 20 minutes. Chip! 10 minutes before the end of cooking, add a stick of prepared cinnamon into the pan, stir, and continue cooking. It has been seen that by adding cinnamon at this particular moment, the taste of the jam acquires a taste that makes you want to eat it.

8. Sterilize jars and lids using the comfortable method. You can read how to sterilize jars; I talked about this in previous articles.

9. Pour the jam from watermelon rinds directly from the stove into the prepared container, roll it up, cover it with a warm blanket, and leave it to cool for a day. For storage, place the product in the refrigerator or pantry. The shelf life of sweets is from 1 to 2 years, depending on the storage temperature. The higher it is, the shorter the shelf life of the sweet.

Homemade recipe for jam from watermelon rinds in a slow cooker (video)

There are fans of this kitchen appliance, and I especially found a video recipe for them. And you can make jam in a slow cooker!

Individualities of making jam from watermelon rinds

To make jam, use the snow-white center, which is located between the reddish watermelon pulp and the skin itself.

You can add orange or lemon to the dish to taste. Juices of these fruits, apple or pear slices, peach, cinnamon, cloves, vanilla and other spices are suitable.

The water for making syrup can be replaced with watermelon juice.

To cut out ingredients to make the delicacy look elegant and appetizing, use curly fruit cutting knives.

Vary the sugar in recipes depending on your own wishes. As a rule, a kilogram of sweetener is taken per kilo of crusts, but you can reduce or, on the contrary, increase this dose.

So, don’t rush to throw away watermelon rinds. Collect and be sure to cook the delicious and wonderful “Carlson fuel”. Maybe he will come to you because of the smell))). Just don’t be too foolish! ))).