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 manufacturing process, you can add a little cinnamon.

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

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 a small amount of 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 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.

Very tasty watermelon jam

Watermelons are consumed not only in autumn, but also in winter. You can preserve the pleasant taste and smell if you know how to properly prepare the berries for the winter. Watermelon jam is especially popular. At the same time, it can be prepared from both pulp and crusts. As a last resort, the dessert comes out at minimal cost. Now let's look at several options for making sweet sweets from the catchy, reddish pulp of the striped berry.

With citric acid

According to this recipe, the jam from watermelon pulp comes out thick and resembles honey. Cooks simply and in one go. The inconvenience is that you need to infuse the mixture for 3-4 hours.

• mature pulp - 3 kg;
• sweet sand - 2.4 kg;
• citric acid - 0.5 tsp.

The process itself is as follows:

1. Peel the watermelon pulp from the seeds and cut into large cubes, approximately 3 cm. In this case, there is no need to chop.
2. The pan for making should be chosen with a thick bottom. The 1st layer is sweet sand, the 2nd layer is pieces of berries, and the final layer is another sweet ingredient. Cover with a gauze napkin and leave in this form until the juice is released.
3. Place on pita bread and cook for 10 minutes, gently stirring the contents from time to time. When foam forms, it must be removed.
4. Using a slotted spoon, remove all the pieces from the sweet syrup, or simply strain through a sieve. Place the pieces in a separate container and cover.
5. Put the syrup back on the fire. Dissolve citric acid in 30 ml of unstained, filtered water. Pour into hot syrup, mix well. This ingredient helps prevent jam from becoming sugary. Cook over low heat until the syrup becomes thicker. Usually, boil down to 1/3 of the original size.
6. Combine with pieces of watermelon, heat for 10-15 minutes. Pack into unstained jars and seal tightly. After cooling, put it in the refrigerator or cellar.

Watermelon jam

Spiced

To give the most catchy smell according to this recipe, add a cinnamon stick and vanilla to the watermelon jam. In the absence of spices, it is allowed to use ground ingredients. The taste and smell will naturally change slightly.

• juicy pulp - 1.5 kg;
• granulated sugar - 1.5 kg;
• cinnamon - 1 stick;
• vanilla - 1 pod;
• cloves - 3 inflorescences;
• lemon - 1/2 part of the fruit;
• ginger (root) - 4 g.

Next we do this:

1. Peel the pulp and chop into medium-sized cubes. Place in layers in an enamel container, sprinkling any of them with sweet sand. Cover and place on the kitchen counter until the juices release. This action will take approximately 8-10 hours.
2. Place on the stove and mix thoroughly. Fold a small piece of gauze into several layers. Place all the prepared spices on it and tie it tightly in a knot.

Advice! In order for the ginger to give all its own flavor, it is recommended to finely chop it.

1. As soon as the jam boils, remove the foam that appears on the surface and immediately place the bundle with spices in the container. Cook on medium heat for a quarter of an hour. Remove from heat, cover and cool. Repeat the heat treatment and cooling process one more time.
2. Before the third cooking, you need to squeeze the juice out of the lemon fruit. Stir, put on the stove and carefully remove the bundle, warm the contents for 2-3 minutes. Pack into clean, sterile jars, seal tightly and cool. Put it in the cellar.

In search of a specific taste

Dessert “Lighter than usual”

For production, in addition to the usual set of goods, you will need a multicooker. Watermelon jam for the winter according to this usual recipe comes out tasty and fragrant. Even small children will like it because it does not contain any additional spices, including lemon juice.

• watermelon pulp - 2 kg;
• sweet sand - 2 kg.

The manufacturing process itself:

1. Peel the mature pulp and cut into medium-sized cubes. Place in a multicooker bowl, sprinkling any layer with sweet sand. Cover with a gauze napkin and leave for 2-3 hours so that the pulp has time to release juice.
2. Place the bowl in the multicooker, set the mode to “Steaming/Stewing”, and the timer to 1 hour. From time to time you need to stir the jam with a plastic spatula.
3. When ready, put into unstained jars, close, and after cooling, put in the refrigerator or cellar.

Watermelon jam “Citrus mix”

An unusual and unique recipe for a sweet dessert made from striped berries. For a catchy smell and taste, both lemon and orange are used. It is not prohibited to add other types of citrus fruits - tangerine, lime. Let's look at how to make watermelon jam with an unusual aftertaste.

• watermelon pulp - 3 kg;
• orange - 300 g;
• lemon - 100 g;
• sweet sand - 3 kg.

1. Rinse citrus fruits well and chop them into small cubes. There is no need to remove the skin. In order for the jam to be less bitter, you need to remove the seeds and the snow-white film as you cut. Place in a suitable pan.
2. Remove seeds from watermelon. Cut into medium sized cubes. Combine it in a separate pan with sugar and citrus fruits. Cover and leave for 3 hours.
3. Place the container with watermelon on the stove and cook at medium heat for a quarter of an hour. Remove from heat and leave for 8-10 hours. Repeat the process and leave until completely cool.
4. Boil again for 15 minutes and taste and test the readiness of the orange and lemon peels. If they are hard, then you need to cool them again and boil them again for a quarter of an hour.
5. Pour into clean jars, close and store in the cellar.