How to make delicious watermelon jam for the winter

Watermelon jam is tasty, healthy, unusual, and most importantly, extremely simple. If you have never tried to cook it, then this summer you simply must not miss the watermelon season. If you have already tried to prepare such a dish, we will help you diversify the recipe.

After reading you will learn how to make a thick jam, like jam, with gelatin, jam from watermelon peels, with mint, citrus fruits, rosemary and spices. It is almost impossible to spoil watermelon jam if you follow all the tips that we give in the article.

Selection and preparation of watermelons for cooking jam

Choose a medium sized watermelon... If you cut it open and saw that the pulp is overripe and loose, then it is better to cook jam from watermelon crusts. In such a berry, they are most susceptible to cooking, quickly become soft, but do not boil.

If, on the other hand, the watermelon is too unripe, then double the amount of sugar and do not add citrus fruits.

With regard to preparation, then watermelon you just need to rinse and wipe with a towel... Both the pulp and the rind are cut into small pieces.

The best recipes for watermelon jam for the winter

We present to your attention a real expanse for hostesses. Ten of the best recipes with a minimum of ingredients and a maximum of taste and aroma.

The classic recipe for watermelon pulp

Ingredients:

• 2.5 kg of watermelon;
• 2.5 kg of sugar;
• 0.5 tsp vanillin (optional).

Cooking method:

1. Rinse the watermelon thoroughly.
2. Cut it in half and then into large slices.
3. Remove seeds.
4. Peel the watermelon using a sharp knife.
5. Cut the watermelon pulp into small pieces.
6. Transfer them to a basin.
7. Add 1.5 kg of sugar to the watermelon wedges.
8. Leave on for 3-4 hours, but no more.
9. After three hours, juice forms, pour it into a dish suitable for the stove.
10. Pour the remaining sugar and vanillin into the juice.
11. Place on the stove over high heat. Stir constantly.
12. As soon as you feel that the mixture has become much thicker, add the watermelon pulp to the juice. Mix thoroughly.
13. Cook over medium heat for 25 minutes.
14. Turn off the stove.
15. Cover the basin with gauze or light paper towels.
16. After a couple of hours, put the watermelon jam in the jars, seal. Flip and wrap for 48 hours.

Note! Do not cover the finished jam with a tight lid or cutting board. Vanillin can be omitted from the recipe; it only adds a spicy flavor.

Watermelon crust jam

Do not rush to throw away the watermelon crusts, from them you can make aromatic jam for the winter, which in the winter cold will leave the table in no time.

Ingredients:

• 2 kg watermelon peels;
• 2 kg of sugar.

Cooking method:

1. Rinse the watermelon crusts, remove all excess with a knife. Leave a thin layer of red flesh for a richer flavor.
2. Cut dry watermelon rinds into pieces of such a size that it will be convenient to eat from a teaspoon.
3. Weigh the cut crusts. Measure out the same amount of sugar.
4. Put the crusts in a basin, cover with sugar. Stir gently so that the sugar evenly envelops all the pieces.
5. Leave it on for three hours.
6. Without draining the juice, put on fire.
7. Make sure that the sugar does not burn. If it does start to burn, reduce heat and stir continuously.
8. After boiling with a slotted spoon, remove the resulting foam.
9. Boil for five minutes.
10. Turn off the fire.
11. Cover the bowl of jam with gauze, put it in a cool place for a day.
12. After 24 hours, bring the jam to a boil again, cook for five minutes.
13. Sterilize the jars at the same time.
14. Put the slightly cooled jam in the jars and seal the lids.

When in doubt about the right amount of sugarthen it is better to put it a little more. Lack of sugar in this recipe is discouraged.

Take a note:

How to prepare delicious watermelons with aspirin in jars

Original recipes for delicious pickled watermelons with honey

How to cook a delicious and healthy watermelon compote

Watermelon jam in a slow cooker

Ingredients:

• 1 kg of watermelon pulp;
• 1 kg of sugar;
• 1 whole lemon
• 0.5 tsp cinnamon (optional)

Cooking method:

1. Wash the watermelon thoroughly.
2. Cut it in such a way that it is convenient to remove the bones.
3. Remove the seeds, cut off the crusts.
4. Cut the pulp into cubes.
5. Mix the pulp with sugar and leave for 3 hours. This time is necessary for the release of juice.
6. Transfer the whole mass to the multicooker bowl, set the "Quenching" mode. Cooking time is 20-30 minutes. After half an hour, leave the multicooker in the "Burning" mode.
7. Squeeze the juice out of the lemon.
8. Add lemon juice to the multicooker bowl. Stir. Add cinnamon if desired. If you do not like the smell of this spice, then you do not need to add it. An alternative to cinnamon is vanillin.
9. Turn on the "Extinguishing" mode again for the same time.
10. Remove the mixture after 20-30 minutes, use a blender to smooth the mass.
11. Transfer the composition to the multicooker bowl again. Set the "Cooking" mode for 10 minutes.
12. Sterilize the jars.
13. Transfer the hot jam to jars, seal with boiled lids.
14. Be sure to wrap the jars and store upside down until the contents have cooled.

Important! Focus on the power of your multicooker. Depending on this indicator, stewing watermelon pulp varies from 20 to 30 minutes. During the "Cooking" mode periodically open the lid, stir the dish so that it does not stick to the edges and bottom.

Gelatin recipe

Required:

• 800 g watermelon pulp;
• 700 g sugar;
• 15 g of gelatin;
• 1 tsp citric acid;
• 0.5 tbsp. cold water.

Cooking method:

1. Cut the watermelon into slices, remove the seeds and cut off the hard crust.
2. Cut the pulp into cubes.
3. Transfer the watermelon to a separate container, cover with sand on top. Leave it on for 3-4 hours.
4. Use a blender to get a smooth paste.
5. Put on fire, but not strong. Better to turn on medium power.
6. After 20 minutes, add citric acid and mix well.
7. Turn off the heat, cover the jam with gauze.
8. Add gelatin to the cooled jam and immediately pour in cold water.
9. Mix thoroughly. Leave it on for 30 minutes. The gelatin will swell, this is normal.
10. After half an hour, put the watermelon mass on the fire, bring to a boil and turn off.
11. Sterilize the jars and fill with watermelon jam.

The jam made with this recipe looks more like a thick jam or marmalade. Children will love him for sure.

Watermelon jam with lemon

You need:

• 1 kg of watermelon pulp;
• 1.5 kg of sugar;
• 1 tsp vanillin;
• juice of one lemon;
• zest of one lemon.

Cooking method:

1. Slice the watermelon, cut out all the seeds, cut the peel, leaving only the pulp.
2. Cut the pulp into square pieces.
3. Combine sugar and watermelon pieces in an enamel bowl. It is better to sprinkle the watermelon with sugar.
4. After three hours, boil the mass, cook for 10 minutes.
5. Turn off the stove, cool the jam.
6. Sterilize the jars.
7. Grate the lemon zest on a fine grater.
8. Boil again for 10 minutes and cool.
9. For the final time, bring the jam to a boil, add lemon juice, lemon zest and vanillin. Mix thoroughly.
10. Put the jam in the jars, roll up. Turn upside down and wrap with thick material until it cools completely.

Mint recipe

Ingredients:

• 1 kg of watermelon pulp;
• 30 mint leaves;
• 1 tbsp. l. ginger;
• 1.5 kg of sugar.

Cooking method:

1. Separate the watermelon pulp from the rind. Remove seeds.
2. Cut the watermelon into slices.
3. Finely chop the mint leaves.
4. Sprinkle the watermelon pulp with sugar, leave for three hours.
5. After three hours, grind the candied watermelon wedges with a blender along with mint.
6. Put on fire.
7. Stir continuously so that the sugar does not stick to the sides and bottom of the container.
8. Add the ginger eight minutes after boiling.
9. Cook for another three minutes.
10. Cool the jam for an hour, covering the basin with gauze.
11. Fill sterilized jars with hot jam, tighten the lids.

note... Do not add mint whole, it is intended not only for aroma, but also for taste. Therefore, the mass must be homogeneous. Ginger is added at will, it can be excluded from the recipe. But it will enhance the tart aroma and rich taste.

With lime

Ingredients:

• 1 kg of watermelon crusts;
• 2 limes;
• 1.5 kg of sugar.

Cooking method:

1. Rinse the watermelon rind.
2. Cut them into small cubes.
3. Wipe the lime with a brush to remove dirt.
4. Cut the lime into oblong wedges.
5. Combine citrus with watermelon rind. Cover the mixture with sugar.
6. Leave it at room temperature for two hours.
7. Next, put the container in the refrigerator overnight.
8. After 8-10 hours, take out the container, leave it at room temperature for about an hour.
9. Then put on fire. Bring to a boil, cook for half an hour.
10. Turn off the stove.
11. Leave to cool for three hours, then turn on the maximum heat again and cook for 15 minutes.
12. Sterilize the jars.
13. Divide the jam into the jars and screw the lids back on.

Important! Be sure to skim the jam.

Watermelon jam with rosemary

Ingredients:

• 1 kg of watermelon pulp;
• 1 kg of sugar;
• 3 tsp dried rosemary.

Cooking method:

1. Cut a clean watermelon into slices with a sharp knife.
2. Cut off the rind.
3. Remove seeds.
4. Cut the pulp into cubes.
5. Cover with sugar.
6. Wait four hours for the watermelon to juice.
7. After four hours, use a blender to puree the pulp.
8. Put on fire.
9. Bring to a boil and add rosemary. Mix well.
10. Cook for 15 minutes.
11. Turn off the heat, wait 30 minutes.
12. Bring to a boil again, skimming off the foam.
13. Turn off the heat after seven minutes.
14. Let the jam cool at room temperature for an hour and a half.
15. After an hour, start sterilizing the jars and boiling the lids.
16. Pour the jam into the jars, roll up the lids.
17. Turn over and cover with towels until cooled completely.

Advice... You can add lemon zest to the recipe. It must be grated on a medium grater and added to the watermelon along with the rosemary. The jam will taste fresher.

Watermelon jam with spices

Ingredients:

• 1 kg of watermelon pulp;
• 1 kg of sugar;
• 1 tsp citric acid;
• 0.5 tsp vanillin;
• 0.5 tsp cinnamon;
• 1 tsp dried barberry (optional).

Cooking method:

1. Slice the watermelon the way you usually serve it.
2. Remove all seeds.
3. Cut off the tough skin and green flesh.
4. Cut the ripe red pulp into cubes.
5. Cover with sugar. Leave it on for a couple of hours.
6. If the watermelon has given little juice in two hours, wait another hour and a half.
7. Put on fire.
8. After boiling, cook for 25 minutes.
9. Add all the spices at the end. Mix well.
10. Turn off the fire.
11. After four hours, transfer to sterilized jars, seal tightly.

Note! Cool the jam closed, but do not use the lid. Paper towels, napkins, or gauze work best.

With apple

Ingredients:

• 1.5 kg watermelon peels;
• 1.5 kg of sugar;
• 500 g apples;
• 1 tsp citric acid.

Cooking method:

1. Rinse the watermelon rind well.
2. Cut into pieces.
3. Boil water.
4. Dip the watermelon crusts in boiling water for five minutes.
5. Prepare a container of cold water.
6. After five minutes, transfer the boiling water crusts to cold water.
7. Dissolve sugar in a saucepan with water, turn on the fire.
8. Boil for five minutes.
9. After five minutes, add the watermelon rind to the sweet syrup.
10. Cook for 20 minutes. The crusts should become transparent.
11. Remove from heat, the crusts should be infused for eight hours.
12. After the time has passed, cut the apples into small slices, similar in size to the watermelon.
13. Add them to the watermelon crusts, cook for 30 minutes.
14. Cool for three hours and cook again for 30 minutes. Repeat one more time.
15. Sterilize the jars.
16. Transfer ready-made aromatic jam to jars and cork.
17. Wrap upside down for two days.

The crusts take much longer to cook than watermelon pulp... Therefore, the cooking procedure must be repeated several times, only in this way the jam will turn out to be soft and aromatic.

Read also:

How to germinate watermelon seeds correctly

How to choose a ripe and sweet watermelon

Tips & Tricks

Experienced housewives will also need expert advice, and for those who make watermelon jam for the first time:

1. The watermelon must be clean. Even if you only use the pulp, rinse the vegetable well.
2. Blanching the watermelon rinds before boiling will soften and remove the bitterness.
3. Watermelon is best combined with any citrus fruits and spices, worst of all with raspberries and currants.
4. Do not put jam freshly removed from the stove in jars. It should cool slightly, but stay hot.
5. Be sure to skim off the foam at any stage of cooking.
6. When making watermelon rind jam, you can leave a small thin layer of red flesh for a nice color and sweeter taste.
7. The amount of sugar should be equal to the amount of watermelon or exceed its weight by 0.5 kg.

Let's sum up

Watermelon jam is made from medium-sized, mid-season fruits. The watermelon must be washed, and the jars are sterilized. The bones are removed from the watermelon before cutting into pieces. Watermelon rinds take longer to cook than the pulp, so it will take much longer to make the jam.

Before sending the container with slices to the fire, you need to fill the watermelon with sugar for several hours, it will give juice, which will allow you not to add water. Combine watermelon with rosemary, lemon, lime, orange, spices. Cook jam on the stove and in a slow cooker, surprise your loved ones with culinary talents!