Recipe for watermelon jam with lemon pulp. Watermelon jam - recipes and tips. Contraindications for use

Dear hostesses, warm greetings to you!

Now is the hottest watermelon season. Our family loves watermelons very much, and we eat them almost every day.

And, of course, we are left with a lot of crusts from them. Well, shouldn't we throw them away? With a good housewife, everything goes to work!

Therefore, today I offer you my treasured recipes for preparing all sorts of goodies from watermelon rinds.

First of all, this is jam, this is what is easiest to make from crusts. Well, and other equally tasty and healthy sweets, such as marmalade and candied fruits. Be sure to try it!

To make it easier for you to navigate the article and find the recipe you need quickly, use the links in the frame:

Watermelon rinds for the winter - the simplest recipe

This is a five-minute recipe with proofing time, during which you can do your own thing, and a minimum of ingredients.

It is very simple and does not require long cooking, it preserves vitamins. And it is also very, very tasty!

This jam turns out thick, viscous, the slices of watermelon in it remain whole, candied and crispy.

And we will cook it without water. This is his secret.

A lot of recipes suggest adding water during the cooking process, which entails a long process of evaporating it to the desired thickness, and a correspondingly long cooking time.

But by the way, watermelon itself is very watery, and this moisture is quite enough for us. And we’ll save time and save vitamins!

Ingredients

Watermelon rinds – 1 kg
Sugar – 1 kg

Preparation

First you need to eat a whole watermelon! We eat the peels to the green pulp and do not throw them away, fold them.

If you don't gain the kilogram specified in the recipe, it's not a big deal.

The main thing is to maintain a 1:1 ratio with sugar.

That is, if you have 800 g of crusts, then you will need the same amount of sugar - 800 g.

Everything is quite simple, and we don’t need anything else.

The crusts need to be rid of the dark green striped skin, cut it off. And cut the green pulp into arbitrary pieces.

It’s okay if a little red pulp remains; on the contrary, it will give us more syrup. And even more beauty and taste.

Some people soak watermelon pieces in water and baking soda to help them retain their shape. But, to be honest, these are also unnecessary movements.

The watermelon pieces will still retain their structure due to the fact that the cooking time will be much shorter.

So just sprinkle them with sugar, stir until everything is well mixed and leave in a cool place for 4-6 hours.

While they lie there, our crusts will release juice. After the specified time has passed, put them on low heat.

When heated, the release of liquid will occur even more intensely.

Our task is to mix it all well with a wooden spatula so that the sugar dissolves well and does not burn.

A little more and our jam will begin to boil. Increase the heat to medium and cook for only 5 minutes.

During cooking, foam will actively form. It must be removed, so the jam will be remarkably transparent and will be stored longer.

Turn off and let cool at room temperature and leave to infuse for 24 hours.

After which we repeat the entire procedure. Bring to a boil over low heat, cook for 5 minutes and turn off. And again it rests with us for 24 hours.

Boil it a third time and put it in sterilized jars while it’s still hot.

Fill to the very brim and seal. Usually 3 boilings are enough for the desired condition; do not forget that when the jam cools, it will become even more viscous.

But if suddenly the watermelon is very juicy and gives a lot of water, the number of boils can be increased to obtain the desired viscosity.

It turns out to be such a wonderful amber color, it tastes extraordinary!

Homemade watermelon rind jam with lemon

Another simple recipe. Jam made from watermelon rinds with wonderful lemon sourness!

What’s great about this recipe is that it requires minimal proofing. This means that it cooks even faster.

Ingredients

Watermelon rind - 1 kg
Sugar - 900 gr
Lemon – 1 piece

Preparation

Chop the watermelon pulp without the peel into cubes. They should be small so that they can cook in a fairly short time.

Add sugar to them and mix gently. Let it sit for 2-3 hours and let out the juice.

After this time, the sugar will dissolve and there will be enough syrup for cooking. When you put it all on the fire, more moisture will be added.

Therefore, we do not need additional water.

But look at the situation, if the watermelon you get is thin-walled and not at all juicy, you can add a little if it seems like it’s not enough.

Over low heat, stirring, bring to a boil. Let it simmer for 10 minutes. At this time we remove the foam.

The future jam boiled for 10 minutes - turn it off. Let it stand until completely cooled at room temperature.

This may take several hours, but not a whole day as in the previous recipe.

You will need to repeat the entire procedure two more times. In total, we should have three boils for 10 minutes each, and between them the procedures for complete cooling - proofing.

During the last boil, add the sliced lemon.

Cook for 10 minutes and while it’s hot, immediately put it into sterile jars. Let's roll up.

This is such a fragrant, beautiful jam. To be honest, not the entire pan ends up in jars for seaming.

It happens that part of the jam is eaten right during the cooking process!

Or you can set aside some to use right away. It's very tasty! The lemon adds some zest to it.

Watermelon rind jam with orange

This is another variation of crust jam. This time with orange and a bright citrus flavor!

Ingredients

Watermelon rinds – 1 kg
Oranges – 2 pcs.
Sugar - 1.2 kg
Zest of 1 lemon
Zest of 2 lemons

Preparation

As in previous recipes, we crumble the crust into cubes. And let it sit for 4 hours with sugar.

Take the zest of one lemon.

In the same way, remove the zest from two oranges. Be careful not to touch the white flesh, as... she is bitter and better without her.

Meanwhile, the crusts have already released their juice and the sugar has melted.

Place them on the stove and bring to a boil, stirring.

Peel the oranges and cut the segments into pieces. Together with the zest of lemon and oranges, place them in the jam.

Cook everything together for 10 minutes over medium heat. Turn off and let cool.

Then we repeat again - boil and cool.

We do this 3 times. You can do more if you want it thicker.

Pour the finished jam into jars and roll up.

Jam from watermelon rinds for the winter in a slow cooker

Recipe adapted for a slow cooker. Suitable for busy housewives.

While you are minding your own business, your jam will be cooked almost without your participation.

You just need to load everything you need into the bowl!

Ingredients

Watermelon rinds - 1 kg
Sugar - 700 gr

Preparation

Cover the watermelon pieces with sugar and let them stand for a couple of hours to release the juice.

Place the mixture into the multicooker bowl. Turn on jam mode.

If you have a multicooker other than Polaris, then the “Stewing” or “Cooking” mode may be suitable.

Set the timer for 1 hour. While the jam is cooking, stir it periodically and remove the foam.

In an hour our yummy food is ready. Well, just a minimum of effort, just press one button.

Still, this multicooker is a very convenient thing!

Watermelon rind marmalade

It's so delicious! When you eat, don't swallow your fingers!

What I also like is that it is homemade, without chemicals. Healthy and natural.

Ingredients

Crusts – 1 kg
Sugar 1 kg
Water 1 l
1/2 tsp citric acid

Preparation

Cooking marmalade is very different from making jam.

First of all, we cut the crusts themselves coarsely. During the cooking and drying process they will decrease by three times.

Therefore, in approximately these fairly large pieces, you can safely leave some of the red pulp. The finished marmalade will have a pinkish tint, very beautiful.

So, we fill a saucepan full of watermelon with plain water. We don’t add sugar yet, we’ll just cook it in water for the first time.

Cook for 15 minutes. Then drain the water through a colander.

After cooking, the watermelon pieces should become opaque like this.

And we send our already boiled crusts into syrup.

In it, our crusts will begin to sugar up and become translucent.

Cook for 15 minutes and turn off. Let stand for 4 hours. Then bring it to a boil again and cook for another 15 minutes.

5 minutes before the end of the last cooking, add half a teaspoon of citric acid.

Place the contents of the saucepan in a colander and strain. The syrup goes away, but pieces of watermelon remain.

They are already soft, soaked in sweet syrup.

While they are wet, roll them in sugar.

Then place it on a paper towel. The marmalade needs to dry and cool.

It turns out so awesome. The kids love it too! A good replacement for unhealthy sweets.

Watermelon is a favorite delicacy for many. Most berry lovers look forward to the season to enjoy the taste. The fresh and juicy pulp of watermelon cannot be compared with anything else. You can enjoy the berries all year round - just make some jam. There are many ways to make watermelon jam. It can be made from pulp or from crusts.

Put the mixture on the fire and boil after boiling for half an hour, let it stand for a couple of hours and boil again. You need to make 3 passes. Before cooking the watermelon for the last time, grind it through a sieve or grind it in a blender, add lemon juice and vanillin. To make the jam thicker, you can add a bag of pectin.

Recipe for watermelon jam without sugar

This delicacy is called “watermelon honey.” It will complement baked goods and milk porridges.

All you need is a large, ripe watermelon. Cut it in half, remove the pulp and divide it into small pieces with a knife. Place them in a suitable container and place over low heat. While stirring, wait until the mass reduces by half or three times. Remove from the stove and let the watermelon slurry cool.

Grind the watermelon pulp through a sieve so that only the seeds remain. Place the liquid substance in a container, put it on the fire and, stirring, boil several times. You should get a thick mass of dark amber color.

Distribute the hot jam into the jars and close the lids. Store in a cool place.

Watermelon jam with lemon

lemon;
watermelon pulp – 400 gr.;
1.25 glasses of water;
sugar – 400 gr.

Remove and cut the watermelon into cubes, removing the seeds. Place in a suitable container, add 0.25 tbsp. water and simmer until softened for half an hour.

Scrape the zest from the lemon and squeeze out the juice. From lemon juice, 250 gr. sugar and remaining water, prepare syrup.

Pour the remaining sugar into the watermelon; when it dissolves, add the zest and syrup. Cook the mixture, remembering to stir regularly, until it thickens - about 40 minutes.

Pack the finished jam into jars.

Watermelon jam with mint

If you like unusual spicy flavors, you can try making watermelon jam for the winter using the following recipe.

4 cups chopped watermelon pulp;
2 tbsp each lemon juice and zest;
1/3 glass of wine;
1/2 cup chopped fresh mint;
1 tbsp. spoon of ginger;
0.5 tsp black pepper;
1.5 cups sugar.

Place mint, lemon zest, sugar in the bowl of a blender and beat everything. Using a blender, combine the pepper and watermelon pulp. Place the crushed ingredients in a container and cook the mass until it is reduced by half: to speed up the process, after chopping, drain the juice from the watermelon mass. Add wine, ginger and lemon juice. Once boiling, simmer the mixture for 6-8 minutes until it becomes darker and thicker. Place the finished jam into jars and seal with lids.

Watermelon Rind Recipes

Many people throw away watermelon rinds, not seeing their value. But you can make a wonderful delicacy from this useless product.

Watermelon rind jam

lemon, you can also have orange;
1.2 kg. granulated sugar;
1 kg watermelon rinds;
vanillin;
3 tbsp. water.

Remove the white rind from the watermelon. You need to get rid of the dense peel and pink pulp. Using a curly or regular knife, cut the peel into small, elongated pieces. Prick each piece with a fork and place them in a 1 liter soda solution for at least 4 hours. water 1 tsp. soda This is necessary so that the slices do not lose their shape after cooking. Rinse the peel, cover with water, leave for 30 minutes, rinse again, cover and leave to soak for half an hour.

How sophisticated are housewives in the summer season in preparing all kinds of preparations and jams! The sweet dessert is made from cherries, apricots, raspberries, strawberries, and plums. Someone will certainly make zucchini jam, and someone will delight their loved ones with watermelon jam. Let's talk about the latter. If you bought a watermelon, and it turned out to be tasteless - underripe or overripe, do not rush to throw it away, better try making delicious watermelon jam at home using our recipes listed below.

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

Ingredients:

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

Detailed preparation:

Peel the watermelon pulp and cut into small pieces.
Place in a wide saucepan and add 400 grams of sugar.
Soon the resulting mass will release juice, which should be poured into another clean container, put on the stove and brought to a boil.
Then add the remaining granulated sugar and cook until smooth.
Pour the resulting syrup over the watermelon pulp, bring to a boil and cook for about 5-10 minutes.
This mixture should be removed from the stove and left overnight.
The next day, cook the jam until it has a thick consistency. How can I check this? If a drop of jam does not spread onto a dry, clean saucer, then the process is almost complete.
You can add citric acid, cinnamon and vanillin to taste for a delicious aroma and boil for another 2-3 minutes.
Then sterilize the jars and pour out the flavored jam.

Watermelon jam prepared in a slow cooker

Most housewives will appreciate the delicate watermelon jam made in a slow cooker. The jam recipe is no different from the classic one, but the cooking method is different.

Ingredients:

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

Detailed preparation:

Cut the washed watermelon in half and remove the pulp.
Peel 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 cooking mode, leave the jam in the heating mode for about two 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.
Set the slow cooker to simmer mode again and keep the ingredients in it for about 20 minutes.
Upon completion of the process, remove this mass from the multicooker and finely grind with an immersion blender.
Afterwards, put the watermelon treat back into the multicooker and keep it in the cooking mode for 10 minutes, stirring regularly.
Sterilize the prepared jars, fill them with jam and close the lids. Wrap it in thick material.

Melon and watermelon are one of the favorite and very healthy foods of both adults and children. Combined, they create a delicious summer sweet that will delight you in winter and delight with its aroma and nutritional value.

Ingredients:

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

Detailed preparation:

Remove seeds and crust particles from the watermelon and melon pulp.
Cut into small cubes, put in a wide container and cover with granulated sugar.
Place in the refrigerator for 2 hours. During this time, juice will be released from the aromatic products.
While this mixture is cooling, you need to wash the lemons and squeeze the juice out of them.
Pour a glass of water into a separate iron 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 resulting tasty dish begins to thicken.
Then pour the jam into sterilized jars and roll up.

Homemade watermelon and apple jam

This cooking method involves combining fragrant apples and amazing-tasting watermelon rinds. This jam is replete with apple flavors and is imbued with watermelon aroma.

Ingredients:

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

Detailed preparation:

Thoroughly clean the watermelon rinds from the green part and pulp. 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 and seed the apples, chop them into pieces and add to the jam.
Boil the resulting mixture every four hours. Repeat the process about 3-4 times.
Add citric acid and vanillin to taste and simmer over low heat for a few more minutes.
Pour the finished jam into clean jars and roll up the lids.

Watermelon jam with oranges (lemons)

This aromatic delicacy will delight you on winter evenings with its variety of vitamins and taste. It is prepared from any citrus fruit: oranges or lemons.

Ingredients:

watermelon pulp – 1.5 kg,
medium orange – 3 pcs.,
granulated sugar – 1 kg.

Detailed preparation:

Cut the washed watermelon into pieces, separate the pulp from the peel. Remove the seeds from the pulp and chop into small cubes.
Wash the citrus fruits well and chop them together with the peel.
Pour these components into a saucepan or iron bowl and cover with sugar.
Boil this mixture and then cook for 15 minutes.
Remove from stove and cool.
Repeat this procedure about 3 times.
Pour the resulting delicacy into sterilized jars and roll up the lids.

On a note

Jam made from watermelon or watermelon seeds has an amazing taste, and, unfortunately, is not popular. Unlike other products from which sweet treats are made, watermelon has vitamins that are resistant to heat treatment. In this regard, watermelon jam is valuable as a tasty and healthy dessert.
Store the finished jam in a cool, dry place, out of direct sunlight. Metal lids can be coated with Vaseline to protect them from rust.
The room temperature should be at least 12 degrees.

- an original delicacy that differs from classic berry preparations in its tenderness and rich aroma. Watermelon jam is quite easy to prepare, it stores well and is great both for winter tea parties and as a filling for sweet pastries.

Everyone knows about the benefits of sweet and juicy berries, but not many people know that they can be used to make tasty and equally healthy jam for the winter. Traditionally, several well-known and proven methods are used to make watermelon jam, but in cooking there is always room for experimentation, and every housewife can try to diversify the taste of the delicacy by using additional ingredients. The use of certain tricks will help preserve vitamins and other valuable substances that are necessary in winter.

Watermelon jam continues to be a rather rare delicacy only because not many people know how to prepare it correctly. There are several important recommendations that should be followed no matter what recipe you use.

Selection of fruits.

The taste of the dessert largely depends on the correct one. They must be fully ripe, with preference given to late varieties. Late-ripening fruits have a slightly higher concentration of sucrose and glucose, due to which watermelon jam becomes thicker.

When preparing delicacies from pulp, you should choose the so-called “boys”: they have smaller seeds and there are not as many of them as in the “girls”.

Dishes.

Before you cook a fragrant dessert, you should prepare all the necessary utensils. The cooking container should be one third larger than the planned initial volume of the fruit mass, since watermelon jam produces a large amount of foam during boiling. Use a wooden spatula or spoon to mix.

Watermelon jam is usually stored in glass jars. If the preparation is made for the winter, they must be sterilized with steam for 5-10 minutes. The lids are washed well and immersed in boiling water for a few minutes.

Cooking process.

During boiling, the mass must be stirred periodically, not allowing it to burn, and remove all the foam that has formed on the surface. Watermelon jam from the pulp takes longer to prepare than from the rinds, as it must boil down well and thicken. The crusts should become soft during cooking.

Properly prepared watermelon jam should not only be tasty, but also beautiful. To do this, you should use the following tips:

From pulp

Both the rind and the pulp of watermelon are equally suitable for winter preparations. Many lovers of sweet berries prefer the second option, since properly cooked jam from the pulp resembles a very delicate jam with a fresh watermelon aroma. To enhance the taste and change the consistency, a variety of ingredients are added to the delicacy.

Recipe with citrus fruits

One of the most popular is the recipe with the addition of orange, lemon or lime.

With lemon

To prepare this jam you will need 1.5 kg of pulp from a fully ripened fruit, 800-900 grams of granulated sugar (the amount depends on the sweetness of the berry) and two lemons.

The step-by-step recipe looks like this:

The inside of the berry is cut into slices no larger than 2 cm in size and all seeds are removed.
The lemon is washed and also cut into small pieces directly with the zest.
Watermelon with lemon is placed in a container and covered with sugar.
After the fruits have released their juice, the mixture is carefully kneaded and placed on the fire, which is reduced after boiling.
15 minutes after the foam appears, set the pan aside.
The cooled watermelon jam must be boiled again for at least 15 minutes and then taken to a cool place.
After a few hours, the contents of the pan are boiled a third time and placed hot in a previously prepared container.

With orange

You can prepare watermelon and orange jam as described above. To enhance the aroma and give it a pleasant sourness, zest and finely chopped slices from three large fruits are added to the same volume of pulp and sugar. Watermelon and orange are boiled to the required thickness and rolled into jars.

Watermelon jam with citrus fruits is one of the best vitamin-rich desserts.

Recipe with pectin

We can recommend a recipe with the addition of a thickener to all lovers of thick jam. As an additive, it is better to use ready-made mixtures with pectin. Before you cook dessert for the winter, you should pay attention to the composition of the thickener: if it does not contain citric acid, you need to add it during the cooking process or replace it with juice from half a lemon. This will ensure long-term storage of the winter preparation and give it a richer taste.

To obtain thick watermelon jam, ripe but still quite dense pulp is best suited. It must be cut into slices with a side of 3-4 cm. For every 500 grams of pulp you will need the same amount of granulated sugar, 20 grams of thickener with pectin and a little vanilla.

Place the slices in a container along with sugar and leave for 1.5-2 hours. After this, the contents of the dishes are carefully kneaded and boiled over low heat. The first time, watermelon jam is boiled for 15 minutes. After cooling, add vanillin to the resulting mass, bring to a boil again and cook for 7-10 minutes. Before the third boiling, pectin is poured into the container. After 5 minutes, boiling watermelon jam is quickly poured into jars.

Recipe with spices

The result of a successful culinary experiment is a recipe using watermelon pulp and several aromatic spices: cinnamon, cloves and ginger. The basis of this watermelon jam will be the pulp cut into slices and mixed with sugar in a 1:1 ratio. As additional components, use citric acid and vanilla (a pinch each), a teaspoon of cinnamon, 2-3 clove flowers, and a piece of ginger root the size of a small plum.

The sequence of actions is as follows:

The pulp that has released the juice is boiled for 15 minutes over low heat.
Place the soaked pieces from the syrup into a separate container.
Add acid and vanillin to the bowl and boil for about half an hour. The amount of liquid should be reduced by half.
Spices are crushed and tied in a piece of gauze folded in half. The resulting bag of spices is dipped into syrup and boiled for another 10 minutes. At this stage, you can add a few spoons of rum or liqueur.
The previously drawn pieces are dipped into the prepared flavored syrup and kept on fire for another 5-7 minutes.

The recipe for watermelon jam can be varied with other spices and herbs: cardamom, mint, star anise.

Recipe with apples

Watermelon jam with apple slices has an unusual and refined taste. For such a delicacy, hard apples with sweet and sour pulp are best suited. Fruits should be taken in equal parts, peeled, seeds removed and chopped. The prepared slices are weighed, the same amount of granulated sugar is added, kept until the juice is released and boiled over low heat. During the cooking process, you need to add a third of a teaspoon of citric acid or the juice of half a lemon for every 2 liters of jam.

If you boil watermelon jam with apples in several stages, it will be perfectly preserved until next summer. Instead of apples, you can add melon to the recipe.

Quick recipe

For those who do not like to spend a lot of time in the kitchen, we can recommend a quick and easy preparation of watermelon jam. The diced core is combined with sugar in equal proportions and left until the juice is released. Before cooking, mix the ingredients and add a pinch of citric acid.

Place the container on low heat, bring the contents to a boil and cook it, stirring occasionally, for 1-1.5 hours until thickened. It is recommended to store this watermelon jam only in the refrigerator and no longer than 2-3 months.

Despite the quick and fairly simple recipe, the resulting jam has a wonderful aroma and a pleasant, slightly sour taste.

From crusts

At the height of the season, watermelon appears on almost every table. From the crusts left over from the sweet berry you can make original watermelon jam. The crust dessert has a pleasant taste and resembles candied fruits in amber syrup.

First you need to remove the top layer from the watermelon rinds. Next, they are cut into neat pieces of the same size: this way the jam will look much more appetizing.

Simple recipe

The simplest delicacy can be prepared in this way:

The cubes cut from the peels are covered with the same amount of sugar and left for 4 hours.
After a sufficient amount of juice has been released from the peel, it is boiled over very low heat. This will give the remaining sugar time to dissolve and not burn.
The contents of the container should boil for 5-7 minutes, then it is set aside and kept for 24 hours.
The duration of boiling of fruit syrup on the second day is at least 10 minutes.
On the third day, the syrup with already soaked and transparent cubes from the crusts is boiled for 10-15 minutes and poured into jars.

Despite the fact that this watermelon jam recipe is designed for three days, it is truly the simplest and most profitable.

Recipe with orange and lemon

Watermelon jam acquires a more refined taste and aroma thanks to the addition of citrus fruits. In addition to peels (1 kg) and sugar (1.2 kg), you will need one lemon and two large oranges.

The crusts are covered with sugar for 3-4 hours. The zest is removed from the fruit (when removing the top layer from oranges, you need to try not to cut off the white, bitter peel), the oranges are cut into slices.

Next, the sequence of actions will be the same as in the method of boiling watermelon jam described above. It is necessary to add zest and orange slices after the granulated sugar has completely dissolved during the first boiling.

On the third day, watermelon jam can be rolled up and stored. Using a recipe with orange and lemon, you can prepare a very aromatic delicacy with a slight sourness and a high content of vitamins.

Recipe with soda

With regular cooking in sugar syrup, the slices are quite dense. Using baking soda will help soften the fibers and make the cut pieces soft and pineapple-like in consistency.

First you need to prepare a kilogram of slices, as well as 1.2 kg of granulated sugar and a few grams of vanilla. Before cooking, the slices are placed in a bowl. Dissolve a dessert spoon of soda in a glass of boiling water, stir and pour over the crusts. Another 4-5 glasses of cold water are poured there. Soaking time is at least 5 hours. After this, the water and soda are drained and the slices are soaked for another half hour in clean water.

While the slices are in the water, you can cook the syrup. First, boil half the sugar with two glasses of water. When the liquid becomes clear, add the remaining granulated sugar and soaked pieces into it.

After 10-15 minutes of boiling, the dishes are set aside. The crusts should be soaked in syrup for 10-12 hours. Vanillin is added before boiling the watermelon jam again. The boiled syrup with slices is placed in sterilized jars.

Using this recipe you can prepare very delicate transparent watermelon jam.

In a slow cooker

The only drawback of watermelon jam is that the juicy core requires long-term boiling to the required thickness. Preparing dessert in a slow cooker will help reduce the time it takes to bring it to the desired consistency and will greatly simplify the process itself.

You can prepare a delicacy in a slow cooker in the same way as in a regular container, but you should adhere to several rules:

The ingredients are added taking into account the fact that during boiling, abundant foam forms on the surface. Therefore, you should not fill the cup to the maximum level. To prevent watermelon jam from running away, it is worth filling the container no more than two-thirds of the total volume.
For boiling, use the “stew” mode. The time is set depending on the cooking method. If it is necessary to add thickeners, spices or fruits to watermelon jam, the process can be carried out in two stages: first, the pulp or crusts with sugar are boiled for half an hour, then the remaining products are added, and the cooking time in the stewing mode is extended for another 20-30 minutes .
A wooden spatula is used to periodically stir the contents of the bowl.
The finished watermelon jam is placed in jars and rolled up. To maintain the temperature in the bowl until the moment of twisting, you can set the heating mode.

The only disadvantage of making jam in a slow cooker is the relatively small size of the bowl. To make watermelon jam for a large family, you will need to repeat the process several times.

For the winter

A sweet dessert with a pleasant fresh aroma can be eaten immediately after preparation, but it is best to save a few jars for the winter. Many vitamins contained in the fruit are not destroyed even after heat treatment.

That is why watermelon jam is rightfully called watermelon honey and is used to treat colds and strengthen the immune system in winter. In addition to vitamins, it contains a large amount of micro and macroelements, the natural antidepressant thiamine, and folic acid. Sweets made from striped berries are also rich in antioxidants, which slow down cell aging and reduce the impact of negative factors on the body.

A few spoons of watermelon jam as an addition to herbal tea, cottage cheese dessert or sweet pastries will help replenish vitamin reserves and protect against colds during the cold season.

From an unripe fruit

Even at the height of the season, it is possible to buy an unripe berry with a slightly pink center. Don't be upset about a bad purchase, as it can be used for preservation. To make jam from unripe watermelon you will need sugar (0.5 kg for the same amount of pulp), a third of a tablespoon of citric acid, 15 grams of thickener and a teaspoon of rosemary.

The step-by-step recipe is:

The center of the seedless berry is cut into cubes and blended with a blender until smooth.
Pour sugar and acid into the mass prepared in this way, mix well and put on fire.
Pectin is poured into the boiling mass, and rosemary leaves are also placed in a gauze bag.
10 minutes after boiling, you need to extract the seasoning and pour the hot watermelon jam into jars.

This method is also suitable for those who grow watermelons on their own plot. The berries that have not had time to ripen will make a delicious vitamin-rich treat.

How long is it stored?

The shelf life depends on the container in which the finished dessert was placed. Watermelon jam rolled into sterilized jars with airtight lids will retain its taste and beneficial properties until the next season. It is better if it is stored in a cool, dark place. The use of pectin as a thickener reduces the permissible storage time to 6-7 months.

If a recipe for watermelon jam with the addition of sour fruits or lemon juice was used for preparation, the jars can be closed with ordinary plastic lids and placed in the refrigerator. How long will it be suitable for consumption? For several months. To prevent the contents of the jar from becoming moldy and spoiled, it is recommended to sprinkle it with a thin layer of powdered sugar.

Watermelons are not only extremely tasty, but also very healthy. During the season, you should not miss the opportunity to enjoy this sweet berry. In addition, it can also be used for winter preparations. For example, you can make delicious watermelon jam. Moreover, all parts of the watermelon are suitable for cooking - both the pulp and the rind.

Watermelons with dense, elastic flesh are suitable for making jam; in no case are they overripe. The method of making jam is standard. Sugar is added to the prepared product and then cooked. You can cook it in several ways:

One-time cooking. The jam is boiled to the required thickness at one time. When cooking, you will need to constantly stir the jam to prevent burning.

Repeated cooking. This method takes time, but it is less labor-intensive. In this case, the jam is brought to a boil, boiled for 3-5 minutes and left to infuse for 8-12 hours. Then the cooking is repeated 2-4 more times until the jam is ready. When repeatedly boiled, the syrup soaks the pieces of fruit well, while they remain intact.

To give the jam a more pronounced taste, add citric acid. You can also add various fruits. The most common addition is lemon, but other fruits or berries can be used.

You can store watermelon jam in the refrigerator or at room temperature.

If it is possible to store it in the cold, then the finished product is simply poured into clean jars and covered with nylon lids.

For storage at room temperature, the container must be sterilized. Then the jam, which has just been removed from the stove, is poured into still hot jars.

Interesting facts: today more than 1,200 varieties of watermelons are known, but all these varieties are divided into four categories. These are watermelons with seeds, without seeds, small-fruited and with yellow flesh.

Watermelon pulp jam for the winter

This jam is made from watermelon pulp. Ideally, you should use a seedless variety, but you can also take a regular watermelon, but carefully remove the seeds. You can make this jam from unripe watermelon, but then you need to take more sugar (one and a half times). And to make the jam more aromatic, you can add spices - cardamom, cloves, ginger, cinnamon, vanillin.

2 kg of watermelon pulp;
2 kg of sugar (or 3 kg if the watermelon is unripe)
0.5 teaspoon of citric acid;
spices - optional.

Cut off the rinds from the watermelon, cut the seedless pulp into cubes with a side length of about 2 cm. When cutting, juice will be released, try to collect it. We transfer the chopped pulp along with the juice into a cooking basin or pan, add half the amount of sugar. Leave for a couple of hours to release more juice.

500 gr. watermelon;
500 gr. melons;
2 lemons;
1 kg sugar.

Wash the watermelon and melon well, remove the crusts and seeds. Cut the pulp of both fruits into small pieces. Place the watermelon and melon pulp in a cooking bowl, sprinkle with granulated sugar (half the norm). Leave for a couple of hours to release the juice.