Watermelon jam for the winter

Watermelon jam is an unusual dessert that can be served as a stand-alone product or used in the cold season as an ingredient for baking, a sauce for desserts, or an addition to fruit smoothies. The jam is prepared quickly and easily and has a refined and bright taste reminiscent of summer.

Homemade watermelon pulp jam for the winter

Watermelon jam, made from the pulp, not the rind, has recently become popular. With its unique taste, it differs from desserts made from all known berries; it turns out beautiful and has a fairly thick, uniform texture. Its preparation is simple and just like regular jam: boil it three times with a break for cooling. The proportion of sugar and berries is 1:1. This dessert can be supplemented with apples, citrus fruits and spices, and if desired, add any natural thickener.

1. 
   How to make watermelon jam for the winter at home? Rinse the ripe watermelon selected for jam under running water.Then cut it into slices, remove the thick green peel and remove the seeds. Immediately weigh the pulp to correctly calculate the sugar.
2. 
   Cut the pulp into small pieces and place in a bowl for making jam.
3. 
   Cover the sliced ​​watermelon pulp with the required amount of sugar. Cover the dishes with a napkin and leave at room temperature for at least 2 hours. Can be refrigerated overnight.
4. 
   After this time, you can start cooking. Place the bowl with watermelon pulp in sugar over medium heat, bring to a boil and cook for 15 minutes from the start of boiling, stirring occasionally with a wooden spoon. Then turn off the heat and cool the jam completely. Cook and then cool 2 more times.
5. 
   After the last 15-minute cooking, pack the hot watermelon jam into dry-sterilized jars, seal tightly with sterile lids and cool upside down. Transfer jam from watermelon pulp to a dark and cool place for storage. This preparation is well stored for 3 years, but if the jar is opened, then the jam must be eaten within 2 weeks.

How to make jam from watermelon rinds for the winter?

Watermelon rinds, which are usually thrown away, make surprisingly aromatic and amazingly tasty jam. This unusual and original sweet preparation for the winter will impress even the discerning gourmet and is suitable for those who are accustomed to a rational approach to the budget, using all parts of the products.

Cooking time: 4 hours 50 minutes - cooking, 8-10 hours - infusion.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Watermelon (rinds) - 1 kg.
• Granulated sugar – 1.5 kg.
• Lemon – 1 pc.

Cooking process:

1.For such jam, you should choose varieties of watermelons with a thick crust. The green skin is removed from the crusts and the white part is cut into small pieces.

2. Cover watermelon rinds with sugar and leave overnight in the cold.

3. Finely chop the lemon without peeling it.

4. Place pieces of watermelon rinds with sugar in a saucepan and boil for about 20 minutes at medium heat, then add chopped lemon and cook for another 5 minutes. After this, the mass should be allowed to brew for about 4 hours, and then boil again for 15 minutes.

5. The jam is ready when the pieces of watermelon rinds become transparent with a slight golden tint. Place the mixture into jars and close tightly with lids or parchment.

Fragrant jam from watermelon rinds with lemon

Watermelon rinds prepared according to this recipe acquire a bright golden hue, and guests will never guess what exactly the aromatic and incredibly tasty jam is made from.

Cooking time: 40 minutes - cooking, 6 hours - infusion.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Watermelon (rinds) – 1 kg.
• Granulated sugar – 500 gr.
• Lemon – 1 pc.
• Water – 1.5 l
• Soda – 2 tsp.

Cooking process:

1. Remove the green peel and pink pulp from the crusts. Cut the white part of the crust, not too finely, into sticks or cubes.

2. Dilute the specified amount of soda in warm water and put chopped watermelon rinds into the solution, leave them to soak for 3 hours. This process is necessary so that the watermelon pieces crystallize and become transparent during heat treatment.

3. Wash the soaked crusts and cover with sugar in a container of suitable volume. Let them sit for about 3 hours.

4.Bring the watermelon-sugar mixture to a boil and cook for 10 minutes, then cool and boil again for 10 minutes.

5. Cut the lemon into small cubes without removing the peel. During the third 10-minute cooking, add citrus fruits to the watermelon.

6. Pour watermelon jam into jars and seal tightly. Bon appetit!

How to make delicious jam from watermelon pulp and orange?

Watermelon jam with orange surprises with its exotic aroma and unexpectedly bright taste. This delicacy is easy to prepare and requires a minimum amount of ingredients.

Cooking time: 1 hour 10 minutes.

Cooking time: 10 min.

Servings – 10.

Ingredients:

• Watermelon (pulp) – 3 kg.
• Orange – 3 pcs.
• Granulated sugar – 1 kg.

Cooking process:

1. Peel the watermelon pulp from seeds and cut into cubes.

2. Do not peel the oranges, chop them together with the peel in proportion to the pieces of watermelon.

3. Place everything in a saucepan of suitable size, add sugar and cook over low heat for 15 minutes, and then let cool. Repeat the procedure several times.

4. Sterilize the jars for storing the workpiece by holding it over steam and warming it in the oven or microwave.

5

Place jam in prepared containers and close tightly. Some of the delicacy can be left freshly prepared for serving. Enjoy!

Delicious Armenian watermelon rind jam

The Armenian recipe for making watermelon rind jam uses vanilla and cardamom. Spices give the delicacy a stunning aroma and interesting taste. This dessert will not leave either adults or children indifferent.

Cooking time: 1 hour 10 minutes - cooking, 16 hours - infusion.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Watermelon (rinds) – 1 kg.
• Lemon – 1 pc.
• Water – 3.5 tbsp.
• Granulated sugar – 1.2 kg.
• Vanilla - to taste.
• Cardamom - to taste.

For soaking:

• Soda – 3 tsp.
• Water – 3 l.

Cooking process:

1. Watermelon rinds to be used must be cleaned of green skin and remaining pink pulp. The white part must be cut with a curly knife: this is a tribute to tradition.

2. Dip the cut slices into a water-soda solution, after pricking each piece with a fork. Soak in the solution for 4-6 hours, then rinse and keep in clean water for about another half hour.

3. In a saucepan, prepare sugar syrup from water and half of the granulated sugar. Place pieces of watermelon rind there and boil for 20 minutes, then leave for 8 hours.

4. Bring the mixture to a boil again, add the remaining sugar and cook over low heat for another 20 minutes. Repeat the procedure again, adding lemon juice, vanilla and cardamom at the end of cooking. For a richer aroma, you can add lemon zest to the jam.

5. Place the finished jam with transparent and slightly crispy slices into jars and close tightly. Bon appetit!

Step-by-step recipe for making watermelon jam with apples

For this recipe, tart varieties of apples are better: they, together with lemon, neutralize the sweetness of the watermelon. In addition, the pectin in apples gives the jam a special – delicate – consistency.

Cooking time: 40 minutes.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Watermelon (pulp) – 1 kg.
• Apple – 1 kg.
• Lemon – 1 pc.
• Granulated sugar – 1 kg.

Cooking process:

1. Peel the watermelon pulp from the seeds and cut into large cubes.

2. Peel, core and cut apples in the same way as watermelon.

3.Place everything in a heat-resistant container and simmer in its own juice until the fruit softens, and then puree the mass. Put the jam on the fire, add sugar and cook for about 40 minutes until the mass begins to thicken.

4. Chop the lemon along with the peel, add to the jam and puree everything together again.

5. Place the jam into jars and close tightly. Store apple and watermelon jam in a cool place where the preparations will not be exposed to direct sunlight.

Delicious jam from watermelon pulp for the winter

Jam made from watermelon pulp is an incredibly delicate dessert that can be consumed as a stand-alone product or used to make mousses, smoothies or as a filling for baked goods.

Cooking time: 2 hours 10 minutes.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Watermelon (pulp) – 1 kg.
• Granulated sugar – 1 kg.
• Lemon juice – 1 tbsp. l.
• Lemon zest – 1 tsp.

Cooking process:

1. Cut the watermelon, separate from the crusts and get rid of the seeds. Cut the pulp into large pieces.

2. Place the chopped watermelon in a heat-resistant container, add lemon juice and zest, and add sugar. Leave to release the juice for half an hour to an hour.

3. Transfer the container to the stove and simmer the mixture over low heat for about an hour, stirring.

4. Puree the jam using an immersion blender and being careful because the mass is hot.

5. Place the resulting dessert into sterilized glass jars and close tightly. Enjoy!

Thick watermelon jelly with gelatin for the winter

An easy-to-prepare recipe for a watermelon dessert for the winter that even an inexperienced housewife can handle. The result is a melting texture with a pleasant vanilla aroma and rich watermelon flavor.

Cooking time: 30 minutes.

Cooking time: 10 min.

Servings – 8.

Ingredients:

• Watermelon – 3 kg.
• Granulated sugar – 500 gr.
• Gelatin – 60 gr.
• Vanillin - to taste.

Cooking process:

1. Cut the watermelon into slices, remove the seeds and peel, and cut the pulp into small pieces.

2. Using a food processor or blender, puree the watermelon; for a more delicate consistency, grind the mass using a sieve.

3. Pour about a glass of juice from grated watermelon and mix the juice with gelatin, leave to swell.

4. Transfer the watermelon mass to a saucepan, add sugar and bring to a boil so that the sugar dissolves, then remove from heat, pour in the juice with gelatin and mix thoroughly. Add vanillin and mix the mixture again.

5. Pour the jelly into sterilized jars and close tightly. You can store the dessert in a cool place. Bon appetit!