How to make jam from watermelon pulp: recipes for delicious and aromatic desserts

Juicy, sweet, fresh - it's all about watermelon. You don't have to wait for summer to enjoy its taste. Shrewd housewives cook jam and jelly from the pulp of watermelon, and make soft candied fruits from the crusts. Even the remnants of watermelon syrup are used in cooking. Are you surprised? Next, we will look at several ways to turn a watermelon into a year-round delicacy, give the best jam recipes and reveal little cooking tricks.

Best watermelon jam recipes

All the recipes given in the article can be changed at your discretion. The main thing is to follow the basic principles of cooking and the ratio of ingredients: pulp, water and sugar. But with spices you can improvise.

Thyme, rosemary, mint, basil, vanillin, ginger and cloves are great for watermelon.... From fruits, you can take apples, oranges, lemon or melon in combination. Strawberry and blueberry also go well with watermelon aromas.

Watermelon jam is a great addition to baked goods or a loaf, and some people like to eat it just with a spoon, washed down with tea.

Interesting! Our housewives love watermelon jam, and in China and African countries, watermelon is dried, dried and fried.

Jam from watermelon pulp with lemon

The recipe is very simple. These products should make two 200 ml jars.

Ingredients:

• 1 kg of watermelon pulp;
• 1 kg of sugar;
• 1 tsp lemon zest;
• 1 tbsp. l. lemon juice.

Preparation:

1. Remove the seeds from the watermelon pulp and cut into random sized pieces.
2. Put in a saucepan. Add lemon juice and zest.
3. Add sugar. Leave on for 40-60 minutes.
4. Cook over low heat for an hour.
5. Purée the resulting mass. To do this, you can use a hand blender.
6. Arrange the ready-made jam in jars.

Jam from pulp and rind

The crusts in this jam acquire a pleasant structure and aroma.

Ingredients:

• 1 kg of watermelon peels;
• 1 kg of pulp;
• 2.5 kg of sugar;
• 1 tbsp. water;
• 1 medium lemon

Preparation:

1. Rinse the watermelon thoroughly, as the crusts will be consumed.
2. Cut into small pieces, removing seeds.
3. Divide the chopped rind and pulp into two separate bowls.
4. Pour the pulp with water and put on low heat.
5. Grate the zest from the lemon.
6. When the watermelon slices are tender, drain the water into a separate saucepan.
7. Pour 1 kg of sugar and zest into it. Boil. Cook for 10 minutes.
8. Pour the syrup back to the pulp. Cook until thick.
9. Peel the crusts from the top peel. Cover with the remaining sugar and leave in the refrigerator for 12 hours.
10. Put on fire and cook for 20 minutes.
11. Cut the lemon without the zest into small pieces and add to the crusts. Cook for 5 minutes.
12. Let it brew for 4 hours and put on the stove again. Cook for 15 minutes from the moment of boiling. The crust should be clear and slightly golden.
13. Pour the jam into the jars.

Important! Watermelon is almost entirely water, the remaining 10% is sucrose, glucose and vitamins. Thickening watermelon juice when cooking, it is possible thanks to sugar and thickeners. Adding crusts also thickens the consistency.

Watermelon with rosemary

This recipe makes a spicy and very unusual jam.

Ingredients:

• 1.5 kg of watermelon;
• 3 tsp dried rosemary;
• 20 g pectin;
• zest from two lemons;
• 1.5 kg of sugar.

Preparation:

1. Remove the seeds from the pulp of the watermelon, cut into arbitrary pieces and puree. Put in a saucepan.
2. Add the zest to the mass.
3. Place the rosemary in a cheesecloth sachet. Tie tight.This is necessary so that he gives his aroma, and not pieces of grass, which then have to be fished out of the jam. Place the sachet in a saucepan.
4. Mix pectin with 2 tbsp. l. Sahara. Pour into the watermelon.
5. Put the mixture on fire. Bring to a boil and add the remaining sugar.
6. Cook for 3 minutes.
7. Pour the dessert into the jars.
8. After two weeks, the jam will have reached the desired consistency and will be ready to use.

Important! You need to cook for no more than 3 minutes, otherwise the pectin will lose its gelling properties. Subsequent sterilization is also not suitable in this case.

Jam with gelatin

The use of a thickener can reduce the amount of sugar in the recipe. Lemon juice can be replaced with ¼ tsp. citric acid.

Ingredients:

• 1.5 kg of watermelon;
• 1 tbsp. water;
• 1 tbsp. Sahara;
• 25 g edible gelatin;
• juice from half a lemon;
• 1 sprig of thyme;
• 1 g vanillin.

Preparation:

1. Cut the pulp into small pieces. Remove seeds.
2. Cover with ½ part of sugar and leave for 3-4 hours.
3. Pour water into a saucepan and add the remaining sugar. Boil.
4. Put the watermelon in a saucepan along with the juice. Cook for 15-20 minutes over low heat.
5. Cool to room temperature.
6. Place the resulting jam in a colander to drain excess moisture.
7. Pour gelatin into the cooled syrup, let it swell.
8. At this time, add thyme and vanillin to the fruit pieces. Grind into a homogeneous mass in a blender.
9. Mix the resulting mass, lemon juice and frozen syrup in an enamel bowl and put on fire. Cook for 1 minute, stirring constantly.
10. Pour the jelly into the jars. Cool completely.
11. After 3 hours, the jelly will harden and be ready for use.

Advice... The excess of the leaked syrup can be saved: it is good for them to soak the cakes for a cake or roll.

Watermelon with agar-agar

This recipe uses a plant-based gelatin substitute.

Ingredients:

• 2 tbsp. finely chopped watermelon pulp;
• 10 basil leaves;
• ¾ Art. Sahara;
• 2 tbsp. boiled water;
• 3 tsp agar agar.

Preparation:

1. Wash the basil, place in a blender bowl and beat with 125 ml of water.
2. Pour the remaining water into a small saucepan. Add sugar and bring to a boil. Cook for 2 minutes.
3. Pour agar-agar into hot syrup. Mix thoroughly until the thickener is completely dissolved.
4. Add a mixture of basil and water to the syrup. Put in the refrigerator.
5. When the liquid begins to solidify, mix it with the watermelon cubes.
6. Pour the dessert into molds or pour into a jar.
7. Put in the refrigerator until the jam is completely solidified.

Watermelon jam in a slow cooker

The most convenient option, as it does not require constant supervision. Spices can be added if desired.

Ingredients:

• 1 kg of watermelon pulp;
• 1 kg of sugar.

Preparation:

1. Cut the watermelon into small pieces, removing the seeds.
2. Cover with sugar and let stand for 2 hours.
3. Place mixture in multicooker bowl.
4. Set the "Stew" program, cooking time - 60 minutes.

Read also:

How to properly cook pumpkin jam.

Delicious and healthy treatment with natural ingredients - pumpkin and honey for the liver.

How to make dried tomatoes with your own hands.

How to roll up watermelon jam for the winter

How to make jam from watermelon pulp for a long shelf life? To do this, it must be sterilized: fill a large saucepan with water a few centimeters, put jars of jam in it and cook for 10-15 minutes. Citric acid is an excellent preservative. It will need 2 g per 1 kg of jam.

After sterilization, roll up the jars and cool to room temperature. Store in a cool place.

Cooking tips

To make the perfect watermelon jam or preserves, follow our recommendations:

1. It is better to choose the later varieties of watermelon: they contain more sucrose and glucose.
2. The watermelon mass foams a lot, so the cooking container should be large. At the same time, the foam in the jam is dangerous for the preparation: it accumulates specks that accidentally fell into the mass. To prolong the shelf life of a treat, you need to carefully remove it.
3. When using peels, you need to get rid of nitrates: for this, the cut pieces should be soaked in a soda solution for several hours.
4. Open watermelon jam will not grow moldy and will last for several months if you sprinkle it with powdered sugar on top.
5. Watermelon jam burns quickly, so the mass should be thoroughly kneaded using a wooden or silicone spatula.
6. It is recommended to use water already boiled or purified to reduce the risk of product spoilage.

Important! Whenever possible, choose a watermelon grown without nitrates. "Harmful" watermelon has a bright red unnatural shade and a smooth glossy cut, while the flesh "clean" from nitrates has a loose structure and sparkles with sugar. The fibers of the right watermelon are white, and the ones spoiled by fertilizers are yellow.

Conclusion

Making jam from watermelon pulp is very simple. This creates an original dessert that will definitely surprise everyone. Feel free to experiment and try new combinations with spices and fruits. Use agar-agar or gelatin, make aromatic jam based on pulp or with the addition of crusts - there are many recipes, and the beloved watermelon is almost impossible to spoil.