Watermelon rind jam: preparation features and simple recipes

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Good day to all! Today I want to share incredibly delicious recipes for jam made from watermelon rinds. Many people adore this huge, green, and also striped, very tasty and sweet berry. Our family enjoys it fresh for only two months (August and September), and on other bad days we only use it in canned form.

By the way, watermelon is 90% water; its sweet, juicy pulp contains virtually no fat or protein. And it is also rich in organic acids, which well stimulate the digestive and metabolic processes of the body.

The berries contain fiber, pectins, B vitamins, folic acid, ascorbic acid and much more. In a word - a storehouse of useful properties.

Since fresh fruits have to be enjoyed for a short period of time, good people came up with jam from watermelon rinds. Isn't it cool? Here's to the continuation of summer! It’s delicious and all the vitamins are preserved. Please your loved ones with an unusual delicacy.

Features of making jam from watermelon rinds

It is recommended to use watermelons with a thick rind at home for preparing preserves. You should not worry about the taste of the jam; it does not resemble the striped berry in any way. The taste is unusual, especially if you add spices or citrus fruits.

It is not easy to cook unusual jam correctly; it is recommended to use proven recipes in which the main ingredient is watermelon rinds. It is better to prepare jam in a minimum amount of time - with prolonged treatment at hot temperatures, the raw material loses not only its beneficial qualities, but also its taste.

The main rule that should be followed when preparing dessert from watermelon rinds for the winter is not to start canning too early. The most suitable season is midsummer. If you purchase unripe fruits or striped giants stuffed with harmful substances, you will hardly be able to extract any benefit from them - even heat treatment is not able to destroy nitrates or excess fertilizers.

Tips for making jam

When eating a watermelon, do not rush to throw away the rinds. They can be preserved whole for the winter and jam can be made into pieces. For those who are interested in how to make jam from watermelon rinds, here are some tips for creating this unusual dish. The white peel itself does not have a distinctive flavor. It is more neutral or with notes of unripe fruit. But when boiled in sugar syrup, it acquires a pleasant sweet taste. For those who want to fill the jam with other flavors, it is supplemented with citrus fruits and spices. Spices usually include cinnamon, cardamom, and vanillin. To taste, you can take any spices that you like, they will not spoil the sweetness.

Watermelon rind jam can be cooked in a regular enamel pan. It will not be difficult for owners of multicookers to prepare such an exclusive sweet. Either way the jam turns out delicious. The finished dessert should be stored in the refrigerator in a jar closed with a nylon lid. This jam easily survives long-term storage under a tin lid. Just pour it into jars hot, without waiting for it to cool.

To obtain the crispy quality of the finished crusts, they must be kept for some time in a soda solution. This way they retain their shape during storage and have a pleasant crunch when eaten.

If you have an individual allergic reaction to watermelon, it is better not to make dishes from its rinds.

Preparation of the main ingredient

Preparing the main component of the workpiece is not difficult, although there are several tricks that are recommended to be used in preservation. You should only use fresh watermelon rinds for jam - even if they sit for a little while, they will acquire a rather unpleasant smell.

This will also affect storage - the product will quickly deteriorate.

Before preparing the crust, rinse with plenty of water and then soak in a soda solution. This process will improve the crispiness of the raw material. The jam will resemble thick honey with hard, crispy slices floating in it. It’s easy to prepare the solution - dissolve soda (20 g) in warm water (1 l) and pour the liquid over the main component of the workpiece, previously dried on a napkin.

The duration of soaking is two hours. During this time, stir the raw material several times, allowing it to soak evenly.

Watermelon rind jam for the winter, the simplest recipe

The simplest recipe includes only two ingredients - peels and sugar. If the watermelon was purchased at the market, it is recommended to wash the surface with warm water and soap and rinse thoroughly. When making jam, you should keep in mind that the most delicious delicacy will be if you leave a little red pulp.

Step-by-step recipe for preparing a fragrant delicacy:

Remove the green part from each peel, cut into arbitrary slices (most often the cutting is done in small cubes).
The ingredients are taken in equal parts, you can do this by eye, but it is better to weigh the crusts first - this will allow you to measure the required amount of sugar.
Place the mixture in a cool place and wait until the juice begins to stand out.
Cook the preserved food in one go. Cooking time is half an hour.

Preparing the crusts

To make jam from watermelon rinds at home truly tasty, you need to properly prepare the rinds for the cooking process :

before cutting the watermelon, it must be thoroughly washed under cold water with a brush and liquid soap;
Watermelon rinds can be stored in a plastic container in the refrigerator for several days;
before use, you need to cut off the green skin with a sharp knife or a special device for peeling fruits and vegetables so that only the white part remains, from which the delicacy will be cooked;
some recipes also use the pulp, which remains on the crusts;
The crusts can be cut in any way, depending on the recipe. For example, small straws are more suitable for confitures, and it is better to cook jam from larger pieces or cubes;
jam from watermelon rinds with soda turns out with crispy pieces, and without soda the ingredients of the delicacy will be soft. In the first option, the crusts are pre-soaked in a soda solution and then washed under running water.

This is interesting: How to prepare pickled watermelons for the winter in jars without sterilization

Watermelon rind jam in a slow cooker

If you don’t have time to prepare jam for a long time, you can use a multicooker, which will avoid lengthy stirring of the mass. The only thing you should not forget about is to periodically remove the foam, which can cause rapid spoilage of the finished product. Usually simple jam is prepared in a slow cooker, to which you add a little acid or lemon juice.

Preparation:

Cut the watermelon rind into cubes (1.2 kg).
Place the raw materials in a slow cooker and add sugar (1 kg).
Squeeze the juice from 3 lemon slices directly into the mixture (replace 5 g of acid if necessary).
Cook without insisting, do it in the “Baking” mode.
Cooking time is an hour. If the watermelon slices are too large, increase the cooking time slightly.

Place the watermelon delicacy in containers, which are recommended to be pre-sterilized in a hot oven. Seal, cool in a warm place (under a blanket, blanket).

Delicious jam

To make watermelon jam you will need:

Orange peel – 1 tbsp. l.;
Watermelon rind – 1 kg;
Lemon – 0.25 pcs.;
Sugar – 500 gr.;
Water – 250 ml.

Step-by-step instructions for making watermelon rind jam:

As always, first you need to peel off the hard peel, and the remaining peels, thinly cut into slices;
Pour water into a separate pan, add sugar and prepare syrup, bringing the liquid to a boil;
Throw the chopped peels into the boiling syrup;
Cook the ingredient for about 40 minutes, remembering to stir occasionally;
Remove from heat, and while hot, grind the berry mass through a sieve;
Pour in fresh lemon juice and add chopped orange peel;
Place the mixture back on the stove and continue cooking over medium heat for about 20 minutes.

Watermelon peel jam with orange

A delicious delicacy that exudes an alluring citrus aroma can be easily prepared from peels with the addition of oranges. This preparation is usually used as an independent dish on the festive table - it will fully replace dessert, especially if you serve freshly baked buns. Do not soak before cooking - even without a soda solution, the watermelon rind will not lose its crunchy qualities.

Preparation:

Cut the watermelon rind into long strips (you will need 1.3 kg).
Pour in a little water, boil the mixture for a quarter of an hour.
Combine sugar (1.3 kg) and water (650 ml), rub the zest from one orange into the liquid, then squeeze out the juice.
Put the syrup on the fire, bring to a boil, simmer for 5 minutes.
Combine the peel and syrup and cook everything together for a quarter of an hour.
During the boiling process, remove the foam with a slotted spoon.

Spoon the hot mass into prepared containers with a large spoon (it is recommended to first place them in the oven for sterilization). It is not necessary to cap it, it is not necessary to send it under a blanket for cooling; you can immediately send it to a cool basement.

Recipes for watermelon jam with lime and apple

Jam made from watermelon rinds acquires a completely new taste if it is prepared not from one component, but combined with other fruits. The following dishes are especially loved by adults and children:

Watermelon and lime dessert. For 1 kg of crusts we take 3 limes and five glasses of granulated sugar. We clean the peels from any manifestations of pink pulp and green skin, cut them into cubes with sides no larger than 1.5 cm (you should get exactly a kilogram of pure product) and place them in a bowl. Cut the limes lengthwise into two parts, then cut them into thin slices crosswise. Place them on top of the watermelon, cover with sugar and let sit first for two hours at room temperature, then for another 10 hours in the refrigerator. Then we heat the mass to room temperature naturally and put it on the fire. You need to cook it for no more than 25 minutes, skimming off the foam regularly. Once again we infuse the product for 3 hours, boil it and pack it into jars.

Watermelon treat with apple. For 1 kg of crusts we take 0.5 kg of apples, 0.5 liters of water, 1.5 kg of granulated sugar, a little vanillin and citric acid. Cut out the white pulp from the peels, cut it into cubes, keep in hot water for 5 minutes, discard in a colander and cool. During this time, we prepare a syrup from sugar and water, into which we place the peels and cook them until transparent. Infuse the resulting preparation for up to 10 hours. Peel the apples from seeds and peel, cut into slices and place on the crusts. Cook the mixture for 30 minutes, leave for 3 hours, repeat this twice more. Before turning off the product for the last time, add a few citric acid crystals and a little vanillin.

Despite the fact that watermelon desserts can be stored for quite a long time, it is recommended to consume them within a year after preparation. After this, they begin to become sugary and it is very difficult to restore their former taste.

Watermelon rind jam with lemon

Preservation, in which the main ingredient is watermelon peel, is quite sweet and sugary, so many housewives prefer to cook it with the addition of sour ingredients. Lemon is often used for this, which adds its piquant sourness and improves the aroma of the product.

Preparation:

Cut the peels (2 kg) soaked in a solution with the addition of soda into bars or large cubes.
Boil sweet molasses (combine and bring to a boil 1.5 kg of sugar and 600 ml of water).
Pour the boiled sweet solution over the crust cubes and leave for half an hour.
Place the container with the watermelon mixture over high heat.
Grate one large lemon into the mixture, do not peel, use the citrus along with the skin.
If there is no lemon, it is recommended to replace it with citric acid (10 g).
Stir and cook, regularly skimming off the foam, for 35 minutes.

Watermelon jam with soda

This recipe takes time and attention, but the result is a wonderful clear jam made from crusts - like pieces of marmalade. Preparation consists of several stages, including soaking the crusts in a soda solution.

To prepare we will need:

Watermelon rinds – 2 kg.
Sugar – 2 kg.
Water – 400 ml.
Lemon – 1 pc.
Cloves - to taste
Soda - 6 tbsp. spoons (2 tablespoons per liter of water)

1. Peel the watermelon rinds and cut them into pieces (if you have a special knife for cutting out figures, use it). Pour three liters of water into the pan, add soda (6 tablespoons) and stir until completely dissolved. Dip the watermelon rinds into the solution and leave to soak for 4-5 hours.

2. After this time, drain the soda solution and thoroughly rinse the watermelon pieces under running water.

3. Make a weak syrup, which we will then pour out. To do this, put 3 liters of water in a saucepan or bowl on the stove, add 3 tablespoons of sugar and 4 cloves. When the water boils, dip our washed peels into this syrup. Cook for 10 minutes.

Drain all the liquid through a colander.

4. Making the final syrup: pour 400 ml. water, pour 2 kg into it. sugar and cook over low heat until the sugar dissolves. Stir constantly with a spoon so that the sugar does not stick to the walls.

5. Place 10 cloves and boiled watermelon rinds into boiling syrup and mix. Boil for five minutes. Turn off the stove and leave until completely cool.

6. After cooling, bring the mixture to a boil again, squeeze lemon juice into it, you can add zest for flavor and cook for 15 minutes. Remove the cloves, turn off the gas, and let the jam cool.

7. Pour into dry, sterilized jars when cold. Close the lid tightly.

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