Watermelon rind jam - 7 easiest recipes for the winter

If the year turned out to be rich in huge berries - watermelons, we prepare an original and incredibly tasty jam from the crusts. It is very easy to give them a second life, you just need to spend a little time and granulated sugar.

A simple recipe for watermelon peel jam at home

An elementary way of making original jam, based on watermelon peels from the most budgetary ingredients. Such preparation for the winter requires a minimum of active cooking time, and the result will delight you on long cold evenings.

Cooking time - 36 hours

Cooking time - 1 tsp

Portions - 1.5 l.

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  We thoroughly wash the peels of the giant berry under running water and separate the white component from the dense green peel.
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  Grind the resulting "pulp" into cubes or medium-sized cubes. We pierce each piece of fruit with a fork, dilute the soda in a glass of water and fill the crusts with it, adding another 5 glasses of clean water. We leave the ingredients in soda water for 4 hours, then drain the excess and fill it with clean water again for half an hour. After the expiration of time, we get rid of the liquid and rinse thoroughly again.
• 
  Pour 600 grams of granulated sugar into a large enamel pan and pour three glasses of water, bring to a boil over moderate heat (stirring constantly) and gently dip the crusts into the sweet syrup. Cook over low heat for about 20 minutes.
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  We remove the container from the stove and leave it to soak in sugar for 10-12 hours. After that, fill in the remaining sugar and put it back on the fire, cook for 25-30 minutes after boiling, stirring occasionally. After half an hour, remove the pan from the flame and insist again for 10-12 hours.
• 
  We repeat the cooking and infusion for the third time and, while hot, carefully pour it into sterile jars. After cooling down, put it into storage. Bon Appetit!

Jam from watermelon peels with lemon for the winter

Tired of standard blanks for the winter? There is an exit! Let's prepare an interesting jam from watermelon, or rather, from its rinds, which contain a huge amount of useful acids and trace elements. And in combination with citrus - lemon, the dessert also has a very pleasant unobtrusive sourness.

Cooking time - 14 hours

Cooking time - 35 minutes

Portions - 2 p.

Ingredients:

• Watermelon peel - 2 kg.
• Lemon - 1 pc.
• Granulated sugar - 2 kg.

Cooking process:

1. We will prepare all the necessary products: watermelon, sugar and lemon (it is recommended to take a fruit with a thin skin).
2. Cut the giant berry into slices.
3. Cut off the green skin along with the white pulp.
4. And then, we separate the dense green peel from the white component.
5. Cut the resulting "product" into small cubes.
6. We put the fruit pieces into a saucepan that is suitable in size, and cover with two kilograms of granulated sugar - mix and leave for 10-15 minutes so that the watermelon lets out the juice.
7. We send the container to the stove and cook over moderate heat (if foam forms, remove it), and at this time we cut the citrus.
8. Cut the lemon into small quarters.
9. Add chopped citrus to the watermelon - it is this component that will dilute the sweetness of the berry.
10. We continue cooking for about half an hour over low heat, and then close the lid and leave to soak for 6-8 hours, or better overnight.
11. The next day, boil the jam again, also over low heat for 35-40 minutes - to obtain an amber color. We pour it into previously sterilized jars, let it cool down and put it in the cellar.
12. Bon Appetit!

How to cook watermelon peel jam with orange?

We present to your attention an original recipe for preparing for the winter - an incredibly tasty jam based on watermelon peels with the addition of fragrant citrus. Dessert, brightens up any tea party, and is also suitable for impregnating biscuit cakes.

Cooking time - 36 hours

Cooking time - 1 h. 30 min.

Portions - 0.7 l.

Ingredients:

• Watermelon peels - 1 kg.
• Orange - 1 pc.
• Lemon juice - 70 ml.
• Granulated sugar - 1.2 kg.
• Carnation - 4 pcs.

Cooking process:

1. We start by preparing the main component - the crusts. To do this, separate the white pulp from the red core and the thick green skin. Next, cut the ingredient into medium sized cubes.
2. We transfer the pieces to a container of a suitable size, fill it with water so that all the cubes are covered with it and leave it overnight. This is done so that all chemistry and nitrates come out of the berry.
3. The next day, rinse the crushed crusts and cover with a kilogram of granulated sugar, mix thoroughly and leave for 4-5 hours to let the watermelon juice.
4. After the time has elapsed, we send the container to the stove, bring to a boil and cook for 20 minutes after boiling over moderate heat.
5. In free minutes, using a fine grater, rub the zest from one orange.
6. We clean the citrus pulp from white films and divide into slices. Then put the citrus pieces into a saucepan and mix.
7. Squeeze the juice of half a lemon to the rest of the ingredients.
8. Add 4 cloves and mix well.
9. After 20 minutes, remove the jam from the heat and allow time to cool completely, as a rule, this process takes from 8 to 10 hours.
10. When the mass has cooled, return to the fire, bring to a boil, add 200 grams of sugar and boil for another 15-20 minutes.
11. We repeat the procedure 3-4 more times in order for each cube to become transparent and acquire a rich amber color.
12. As soon as the sugar syrup thickens and stops spreading over the surface, the jam is ready.
13. Carefully pour the delicious dessert into sterile jars, roll up and cool at room temperature. Store in a cool and dark place. Bon Appetit!

Delicious watermelon peel jam with citric acid

There are many sweet preparations for the winter, but not many people know about the recipe for watermelon jam, and even more so, from its peels. The dessert turns out to be of a very beautiful amber color, and its sweet taste is perfectly diluted by citric acid, which is added in very small quantities.

Cooking time - 28 h.

Cooking time - 1 h. 30 min.

Portions - 2 p.

Ingredients:

• Watermelon peel - 2 kg.
• Watermelon pulp - 500-700 gr.
• Fructose - 500 gr.
• Citric acid - 1 tsp

Cooking process:

1. Separate the juicy pulp of the berry from the dense crusts.
2. Cut the white part from the tough green skin and cut into small cubes.
3. Add a small amount of red pulp to the light pieces for a richer color and aroma. We transfer all the ingredients to a container of a suitable size.
4. Fill the berry cubes with fructose and mix thoroughly so that the sweet crystals completely cover the main ingredient.
5. We leave the contents of the dishes for 3-4 hours at room temperature in order for the watermelon to let the juice.
6. After the time has elapsed, send the container to the fire and cook over moderate heat for about 30 minutes, stirring occasionally. After half an hour, remove from the stove and let it cool completely. Then, we repeat the cooking, only this time, add one teaspoon of lemon.
7. After repeating the heat treatment, the jam will acquire an amber color, and the pieces will resemble candied fruit.
8. Pour the treat hot into sterile jars and roll it up.After cooling down, we store it in the cellar or on the balcony. Bon Appetit!

Jam from watermelon and melon peels for the winter in jars

Are watermelons and melons eaten in an instant and only crusts remain? You do not need to throw them away, as it is from these ingredients that you can make amazing jam, which will remind you of your fresh favorite fruits in the cold season.

Cooking time - 5 hours

Cooking time - 45 minutes

Portions - 1.5 l.

Ingredients:

• Watermelon peel - 500 gr.
• Melon peels - 700 gr.
• Granulated sugar - 1 kg.
• Citric acid - ½ tsp
• Water - 650 ml.
• Vanillin to taste.

Cooking process:

1. Separate the flesh of the watermelon from the white part and then cut off the thick green rind. Cut the light crust into small pieces.
2. We do the same with melon.
3. Then we cook sweet syrup - in a saucepan we combine half a kilogram of granulated sugar, water and send it to the stove. With constant stirring, bring to a boil.
4. Pour fruit cubes into the boiling mixture, let it boil, add half a teaspoon of citric acid and continue cooking over low heat for about 15 minutes, not forgetting to periodically remove the foam that appears. After that, remove the container from the heat and leave it at room temperature for 2-3 hours and repeat the whole process two more times.
5. After the third heat treatment, add the remaining granulated sugar, vanillin, mix thoroughly and bring to a boil again. Cook for another 20 minutes over low heat and roll into sterile jars. After complete cooling, we put it in the storage place (in the cellar, basement or on the balcony). Bon Appetit!

Homemade watermelon peel jam with lemon and orange

An incredibly tasty and original delicacy for the winter can be prepared from the most affordable ingredients: citrus and watermelon, but not from the berry pulp itself, but from the crusts, which, as a rule, are thrown away.

Cooking time - 36 hours

Cooking time - 1 h. 30 min.

Portions - 1.5 l.

Ingredients:

• Watermelon peels - 1 kg.
• Lemon - 1 pc.
• Orange - 1 pc.
• Granulated sugar - 1.2 g.

Cooking process:

1. Eat the juicy pulp of the watermelon and cut off the crusts.
2. Separate the green skin from the white part, which we cut into small cubes.
3. Fill the fruit pieces with granulated sugar and leave for at least 3-4 hours at room temperature, waiting for the watermelon to drain the juice. A few hours later, we send the container with crushed crusts in sugar to the stove, bring to a boil and continue cooking for 10 minutes, constantly stirring and removing the resulting foam, and give time to cool completely.
4. Remove the zest from citrus fruits with a fine grater, being careful not to touch the white films. Cut the lemon and orange pulp into cubes and add to the watermelon, bring to a boil a second time and remove from heat.
5. We repeat the cooking procedure 2-3 more times until the syrup and fruits acquire a rich amber color.
6. After all the manipulations, pour hot jam into pre-sterilized jars, cool and store in a cool place. Bon Appetit!

How to make watermelon rind jam in a slow cooker?

The process of making any kind of jam is always a very long and laborious work for every housewife, however, with the invention of the multicooker, you can simplify your life on your own and effortlessly prepare an unrealistically tasty and unusual jam from watermelon peels.

Cooking time - 2 h. 30 min.

Cooking time - 30 minutes.

Portions - 0.7 l.

Ingredients:

• Watermelon peels - 500 gr.
• Granulated sugar - 500 gr.
• Water - 0.5-0.8 liters.

Cooking process:

1. We divide the thick watermelon crusts into two parts: a dense green skin (we won't need it) and a "fleshy" white part - that's what we need. Cut the entire light part into small cubes.
2. Transfer the watermelon cubes to the multicooker bowl.
3. We fill in the main ingredient with 300 grams of granulated sugar and fill it with boiling water, in a volume a little more than half a liter.
4. We turn on the "Extinguishing" program and set an hour and a half on the timer. After 40 minutes, add the remaining sugar.
5. When the multicooker turns off, set the "Steam cooking" mode and continue cooking for another 15 minutes.
6. We pour hot jam into clean jars and store it in the refrigerator or enjoy it right away. Bon Appetit!