Cooking principle watermelon jam very simple. To do this, you need to prepare watermelon peels (the white part with a small amount of red pulp). Such crusts are harder than the pulp, and the pieces will not lose their shape when the jam is boiled. Of course, the preparatory procedures take a lot of time: you need to chop the watermelon, cover it with sugar and leave it in the room for 10-12 hours. During this time, the watermelon pieces will release their juice and shrink in size. Thanks to the thick and sweet watermelon syrup, it does not require a lot of sugar to make jam.

Jam from watermelon rinds at home it turns out very tasty and savory, has a slightly stretchy texture and is great for family tea parties.

Ingredients for making jam from watermelon peels at home:

  • sugar - 300-350 g
  • watermelon peels - 500 g
  • citric acid - a pinch

Watermelon peel jam at home - a simple recipe:

We prepare the watermelon: we cut off the tough green peel, trying to leave a small amount of red pulp on the watermelon peels. Cut the peel into small pieces and put in a saucepan.





Adding citric acid. Instead, you can use fresh lime or lemon juice (2-3 tablespoons). The acid acts as a preservative in the recipe.



Thoroughly mix the ingredients, trying not to damage the shape of the fruit. We leave the workpiece in sugar for 10-12 hours.



After the mass “let the juice go”, put the saucepan on the fire and cook watermelon peel jam at a low temperature for 30-40 minutes.



We try to mix the ingredients (from time to time) so that the syrup is homogeneous.



Pour hot jam into clean glass jar and sealed for the winter. Fragrant jam from watermelon peels at home is ready!



Enjoy your meal!

September 22, 2015

Watermelon season is in full swing. It's time to enjoy 🙂 And what do you do with watermelon peels? Is it in the trash? What extravagance! Watermelon peels are an excellent basis for making delicious jams, candied fruits, marmalade, as well as for pickling and for a thousand recipes. They, like a sponge, absorb any tasty (sweet, salty, spicy) medium in which they will be boiled or infused. Today we are preparing jam from watermelon peels, which, over tea on long winter evenings, will more than once cause a kind smile among the family when remembering the past summer, fill it with sunny warmth and good mood. Persuaded? So, we do not throw away the watermelon crusts, but carefully cut off the watermelon with a thin layer of pink pulp from the skins. As soon as you finish feasting on watermelon pulp, join us. We will cook for a long time, in three or more doses with long breaks - like any decent jam. Wouldn't a pot of infused jam in some quiet corner of the kitchen bother you? A watermelon delicacy will ripen in it. This makes us a pleasant company throughout the entire watermelon season, periodically emptying into jars and filling up again with each new watermelon, and watching the crusts turn into jam is already a pleasure 🙂

  • Exit: 3 jars of 700 gr

How do we do

1 Here is the watermelon chosen for today. It is ripe, sweet and juicy, with no signs of high nitrate content, and its rinds are quite thick - not the best circumstance for fans of watermelon pulp, but just what you need for jam. Before starting the plan, it should be washed well.

2 We cut the watermelon into slices, immediately cut off the pulp, leaving with crusts for the beauty of jam a thin, half a centimeter, pink layer of pulp, we eat the rest of the pulp with pleasure. Carefully put the peels in a clean bowl, thinly cutting off the tough green peel from them. With a watermelon weighing 4 kg, we got 1.4 kg of peeled peels. But this directly depends on the thickness of the skins of your particular watermelon and how thinly you cut them.


3 Cut the crusts into cubes with a side of 1.5-2 cm, or as you like - cubes, pyramids, but not too large. If you use a curly knife, it will be very beautiful 🙂


4 Then the cut crusts should be thoroughly washed and even soaked. This helps a little to eliminate the peculiar “watermelon spirit” of the crusts - and what you want is far from raspberries or even peaches, but a real watermelon, and in order for the jam to become fragrant, you will need to add a lot of spices, but more on that below 🙂 Traditionally, the crusts are soaked in soda solution (1 tablespoon per liter of water). This is for those who like it so that the crusts in the jam turn out to be transparent and very dense - they literally crunch like salted cucumbers🙂 We soak on.


5 After that, drain the solution, wash the crusts well and leave them soaked in clean water for half an hour to wash the soda, then discard in a colander, let the water drain.


6 If you prefer soft structure jam, then you don’t need to soak in soda - just soak in cold water for the same time and change the water a couple of times.

7 We cook sugar syrup from half of the sugar declared in the recipe (800 ml of water and 500 g of sugar). I put crusts in it.


8 Bring to a boil and cook over medium heat.


9 Turn off the fire and leave the peels to soak in syrup for 6-8 hours, you can overnight. It was the first brew 🙂


10 In the morning we remember the saucepan, put it on the fire, bring the jam to a boil for the second time, add the remaining sugar.


11 Stir and cook crusts in syrup over medium heat. Turn off the heat and leave the peels to infuse for 6-8 hours.

12 It's time to think about spices for jam. You have a choice 🙂 Decide for yourself - vanilla, cinnamon, cardamom or star anise, which you prefer. But not all at once 🙂


13 Vanilla can be replaced with vanillin (at the tip of a knife) or vanilla sugar (1 sachet), cinnamon stick - with ground cinnamon (1 teaspoon). With star anise, the taste of jam will be even more exotic, one star is enough. Cardamom can be used both green and black, although they are not exactly the same. We use black cardamom this time. It needs a long brewing time to develop its aroma well. We take 5-6 boxes with seeds, crush them and put them in a tea strainer, which we dip into the jam during the second brewing.


14 Other spices should be added only during the third cooking - so their flavor will be preserved in the jam better. If you use ground spices, you will have to accept the fact that they will be present in the syrup. Lemon (lime) zest will be added together with any of the listed spices. We wash the lemon with warm water, with a sharp knife we ​​cut off a thin (yellow) layer of zest from it, in which the aroma is concentrated. We do not use a white layer of zest so as not to add bitterness to the jam. Squeeze the juice from the lemon and add to the jam at the third boil. If you have other plans for it, then replace the juice with citric acid - 1-2 teaspoons, to your taste.

15 Cook the jam for the third time. The task of this stage is to boil the syrup to the prescribed density, flavor the jam and balance its sugariness by adding lemon juice or citric acid. Bring to a boil, add selected spices and lemon or lime zest. Taste, add lemon juice or acid. If the aroma of jam seems not bright enough to you, add more spices, it won't hurt 🙂


16 Through the third cooking, we test for the density of the syrup. We select a little syrup in a teaspoon, cool it and put a drop on a saucer. If the drop is held up by a slide and does not flow when the saucer is rocked, the jam is ready. If the syrup is watery, then cooking should be continued until it is sufficiently reduced, or even better, let the jam cool again and cook for the fourth time, or even the fifth, until you are satisfied. It’s also not worth digesting - the syrup will boil down a lot, and it may not be enough when packing jam in jars.

17 As soon as the jam is ready, we catch large fragments of spices from it, layers of zest, but if you want, you can leave the zest. Watermelon slices, as you can see, are quite transparent and have retained their shape, they are appetizingly crunchy, full of syrup, fragrant and sweet. The jam turned out great 🙂


18 To close the jam for the winter, we prepare jars for it (we wash, sterilize, dry), put hot or slightly cooled jam in them, roll up. It keeps well, and the crusts in it continue to absorb the syrup and become sweeter 🙂

Is it really beautiful? Do you want good news? Candied fruits and marmalade from watermelon peels are made in exactly the same way, only at the end of cooking, the crusts are not packed in jars in syrup, but are thrown into a colander, the syrup is allowed to drain, the slices are scattered around the dish to dry, rolled in sugar or coconut flakes, and dried at room temperature, or in the sun, or in an oven at 100 degrees. So if you suddenly cool down to jam during the cooking process, then just dry the slices of watermelon peels extracted from it and call them candied fruit or marmalade 🙂 And what about the syrup? Yes, a lot. Add it to compotes for dinner instead of sugar (enough for more than once :-)), or to tea, or pour over ice cream, cheesecakes, casseroles, dilute with mineral water and drink in the heat, or prepare watermelon jelly for dessert, etc.

Watermelon jam can be prepared not only from peels, but also from the pulp of watermelon. We like it more from crusts 🙂 Watermelon can be combined in jam with apples and other fruits, the consistency of which will be in harmony with watermelon, and the aroma of the “neighbors” will only add attractiveness to the assortment of jam.

Good luck and bon appetit!

Now, of course, it’s already too late, watermelons can’t be found, but the recipe for next year will come in handy. Haven't tried it yet, very interesting. You can then make candied fruits from it. And also from melon peels, they also make jam.

Watermelon jam can be cooked both from the pulp and from the rinds. If you can’t eat the watermelon completely for some reason, and it’s a pity to throw it away, then you can just think about making jam. Moreover, it is very tasty! You can do the same with watermelon peels, which we usually throw away. But in vain! If done right, then each piece of crust will be golden-transparent with a small red edging (if left, not cut off) in a golden lingering syrup. Yummy.

The name "Watermelon peel jam" is conditional, because the green peels themselves are not suitable for jam. .

There are several recipes, they are slightly different from each other, I will give different ones here.

Option 1

  • watermelon peels - 1 kg,
  • sugar - 1.2 kg,
  • water - 9 cups (1 cup = 250 ml),
  • soda - 1 heaping teaspoon

Cut off the outer green rind from the watermelon rinds. Rinse the peeled peels well. Cut the white pulp into small cubes or strips (can be cut with a curly knife). Prick each watermelon cube with a fork.

Dissolve baking soda in 1 cup of hot water. Put the peels in a saucepan, pour in water with dissolved soda and add 5 more glasses of water. Mix the crusts and leave in soda water for about 4 hours.

Drain the water, and rinse the crusts very well from the soda solution. To do this, pour the washed crusts with clean water and let stand for about 30 minutes. Drain the water, rinse the crusts again and again pour water for 30 minutes. Drain water again.

cook sugar syrup. Pour half the amount of sugar (600 g) into a large clean saucepan. Pour 3 cups of water into a saucepan and stir. Bring the syrup to a boil over medium heat. Put the washed watermelon cubes into the syrup. Cook over medium heat, stirring occasionally, for about 20 minutes.

Remove the pan from the heat and leave the jam to stand for 8-12 hours. After 8-12 hours, put the pot with jam on the fire and pour the remaining sugar (600 g).

Mix jam with sugar and bring to a boil. From the moment of boiling, cook for about 20-30 minutes. Remove the pan from the heat and leave for another 8-12 hours. The next day, put the jam on the fire again, bring to a boil and cook again for about 20-30 minutes.

If desired, thinly cut zest from 1 orange and 1 lemon can be added to the jam in the last cooking. You can also put half a vanilla pod (vanilla seeds can be used in another dish) or vanilla sugar.

Sometimes the juice of 1 lemon is added to taste (some people like this option).

Remove the jam from the heat and let stand for another 12 hours. Arrange cold jam in sterilized jars (previously remove orange and lemon peels and vanilla pod from the jam, if added). The syrup should completely cover the watermelon cubes. Close the jars with sterilized lids and put them in a dark, cool place for storage.

Option 2

  • 1900 g sugar
  • 1 liter of water
  • 1 kg crust
  • 3 g citric acid
  • 1 g vanillin

For jam, it is recommended to select thick-skinned watermelons. They are washed, separated from the pulp, cut into slices, cut off the outer green peel. The crusts are washed, cut into cubes and dipped in hot water for 5-6 minutes, to which citric acid is added (about 2 g per liter). After that, the crusts are again immersed in cold water for five minutes. At the next stage, the crusts are poured sugar syrup, bring to a boil and cook until clear.

After the candied fruits are infused in syrup, they are again brought to a boil and again incubated for 6-8 hours. Then add the remaining syrup and citric acid and boil again for 5 - 10 minutes. After the jam settles for the third time, it is finally boiled and vanillin is added at the end of cooking.

Option 3

  • watermelon peels, 1 kg
  • sugar, 1.2 kg
  • water, 3 glasses

Watermelon peels are peeled from the outer green layer and washed well. Then they are cut into small cubes, put in a saucepan, poured with cold water, put on fire, brought to a boil and boiled for 10 minutes. After that, the crusts are poured into a colander.

Next, prepare the syrup: sugar is poured into a saucepan, water is added, put on fire and the syrup is added to a boil. Then watermelon peels, which were in a colander, are added to it, everything is mixed and left to cool and stand for about 10 hours.

After that, the jam is put on fire, brought to a boil and boiled for 20 minutes over low heat. Cool again and stand. Then repeat the same operation again. And only after that, the jam is boiled and laid out in sterilized jars and rolled up.

Watermelon pulp jam

Watermelon pulp is cut into pieces and separated from the pits. The pieces are placed in a saucepan, poured with water and boiled until softened. The water is drained, and 400 g of sugar are poured into watermelons and lemon zest is placed.

Now we are preparing the syrup. For 1 glass of water 400 g of sugar. The syrup is boiled. Then it is poured into watermelon slices. All this is boiled until thickened.

Candied fruits from watermelon and watermelon jam

The first stage of preparation is exactly the same as when making jam from watermelon peels. We clean the crusts, rinse, cook until softened. Then we cook the syrup, throw the crusts into it and let it stand for 8-10 hours. Then two or three times we repeat the operation of cooking and standing. After that, the watermelon rinds will have a glassy appearance.

Drain the syrup, leaving only boiled watermelon rinds. We spread them on waxed paper, dry for 8 hours at room temperature. After that, we heat the crusts in the oven, and then immediately throw in sugar, mix and lay out again to dry. As a result, the pieces will be evenly covered with a sugar crust. After some time, candied fruits will be finally ready.

And a simple version:

We cover the form with baking paper. We take out pieces of watermelon peels from the jam, roll each piece in powdered sugar and lay out in a form, on top of the paper. Put in a preheated oven on low heat. Dry for 20-25 minutes. Watch out for candied fruits, they can burn without supervision.

Candies from watermelon peels

  • Peel - 1 kg
  • Sugar - half a kilo

Peel cut into thin strips (without the green peel of course). Cover them with sugar and leave for 4 hours. The crusts will give juice, drain this syrup and boil for 10 minutes. He must boil down. Fill them with crusts and leave overnight. The next day, drain the syrup again and boil. An hour later and so 4 times. The crusts will become transparent. For the last time, put the crusts together with the syrup on the fire and cook until tender.

Put the peels in the dryer for 20 minutes, or in a preheated oven for 10 minutes. Roll candies in powdered sugar. Put into jars. Store in a cool place, but not in the refrigerator. You can add them to porridge, after cutting them. The same can be done from the pulp of pumpkin and zucchini.

It remains to prepare jam from watermelon peels for the winter and feel like real sultans.

Why not? It is only worth not throwing away (!) Watermelon peels once, but cooking oriental sweets. No more work than with any other jam. But to treat loved ones with an exotic delicacy, to give pleasure from almost nothing - isn't this the dream of every housewife?

Let's try and appreciate the sweet oriental delights in the Slavic manner.

A simple recipe for watermelon peel jam with lemon


The appearance of the jam is incomparable - candied fruits in amber honey. And what does this unusual treat taste like? Let it remain intrigue for now. Prepare to appreciate. Moreover, everyone has different comparisons, as well as tastes.

  1. Watermelon should be thick-skinned.
  2. Cutting the green peel is easy and convenient with a potato peeler.
  3. The jam will look prettier if the peels are cut into small pieces with curly edges.
  4. You need to close the jam in sterilized jars under an iron lid. So it will be securely stored until the right moment. Cans with screw caps can also be used.

Cooking Ingredients

  • Watermelon peels - 1 kg
  • Sugar - 1 kg
  • Lemon one.

We cook jam



I think you left a little bit for testing. Delicious? Well, you doubted. Enjoy! Understood what reminds original jam? You can make a riddle to the household.


Yes, if there is no lemon in the house, you can use citric acid. A quarter of a teaspoon will be enough.

What nuances can be in the process due to the different juiciness of the crusts, and what needs to be done.

  1. The jam is liquid. Need to boil longer the second time. Or add another twist. That is, cook three times with intervals for cooling.
  2. The jam is very thick. You need to add a glass of boiled hot water after the jam boils for the second time.

This was the easiest recipe, now we will look at other options. Let's see what the difference is along the way.

Recipe for watermelon peel jam for the winter


This is a real oriental fairy tale. Delicious and fragrant. The difference between this recipe is that we will soak the watermelon crusts in a solution of water and soda. From this, the pieces will become denser and pleasantly crispy.

Ingredients

  • A kilogram of thick-walled watermelon peels
  • one lemon
  • A little vanilla or vanilla sugar
  • Sugar kilogram and two hundred grams
  • Three glasses of water (three and a half)
  • Cardamom
  • For soda solution - 3 tsp. soda in 3 liters of cold water.

Step by step preparation of heavenly delight



It seems that those difficult times have passed when you had to save on little things, but the recipe for watermelon peel jam is still of interest to those who are just learning to cook, and those who are difficult to surprise with delights. Why? Firstly, we still feel sorry for throwing away what can still be used, and secondly, watermelon contains a large amount of useful substances, so we think that watermelon peels will also be useful, thirdly, it is difficult to find a recipe for watermelon jam: honey is made from watermelons, since they contain a lot of water and are not suitable for making jam. But from a dense crust you can cook delicious jam, the main thing is that the watermelon does not contain nitrates, since it is in the crust that unhealthy substances accumulate.

Recipe for watermelon rind jam

Watermelon peel jam is cooked quickly, there are no special difficulties and secret moves in this recipe. Before cutting the watermelon, wash it well under cold running water. Carefully remove all dirt, debris, then dry the watermelon with a towel or napkin. After the watermelon is eaten, process the remaining crusts: carefully cut off with a sharp knife both the green outer part of the skin and the remains of the pink flesh. The remaining pieces of watermelon rind should be white color. If you want to get jam with softer pieces, cook jam from boiled crusts, if the pieces should be “hard”, first fill the crusts with soda solution.

Soft fragrant crusts

How to make jam from watermelon peels so that the pieces look like amber, but at the same time melt in your mouth? Very simple. Measure 1 kg of peeled watermelon peels, cut them into small cubes or straws (as you like), fold them into enamel pan and fill with water so that the water just slightly covers the pieces. Boil water and boil the crusts over low heat for 3 minutes, then immediately drain into a colander and rinse with cold water until complete cooling. In the meantime, boil the syrup: add 1 kg of sugar to half a liter of water. When the syrup boils, dip the cooled crusts into it. Boil the crusts until boiling, then cover the jam and let it cool naturally. Boil the jam again, add the finely chopped peels of one orange and one lemon and cook over very low heat until the syrup thickens. When the watermelon peels in the jam have become completely transparent, and a drop of syrup does not spread, the jam is ready.

Delicate crispy crusts

How to cook watermelon peels so that they resemble candied fruits, are tender, but slightly crunchy on the teeth? This is a long process, but the jam is elegant and very tasty. Fold the peeled watermelon peels into a large saucepan (about 1 kg of peels), prepare a soda solution: 2 tbsp. spoons of baking soda (with a slide) dissolve in a glass of hot water, then add another 5-6 glasses of water, warm or room temperature. Pour watermelon peels with the resulting solution for 5-6 hours. Drain soda solution and thoroughly rinse the crusts under running water (you can put the crusts in a colander in batches and rinse under running water for at least 3-4 minutes each batch), or pour clean water for half an hour, then drain the water and pour again (at least 7 times! ). Fold clean crusts into a bowl for cooking jam and pour boiling syrup (1.5 kg of sugar into 2 cups of water), boil for 5 minutes, let cool completely. Repeat the procedure 3 times, at the end add finely chopped lemon and 2 bags of vanilla sugar and boil for another 15 minutes. Delicate, fragrant watermelon peel jam is ready.