Simple and delicious recipes for making watermelon marmalade at home

In order to preserve the harvest as long as possible, in the East, fruits, berries and fruits were thickened by digestion with honey and water. In the 16th century, American sugar appeared in Europe, and the preparation of jams and preserves with it began. In France, hard candy-like jam was made from fruits containing pectin: apricots, apples, quince. It is due to the pectin that the boiled mass solidified to a solid state.

Marmalade is popular to this day. It is made from all kinds of fruits and berries. There are recipes even from fruits that, at first glance, not quite suitable for this. How to make unusual homemade watermelon marmalade and store it correctly, you will learn from this article.

How to prepare watermelon rind for marmalade

To make marmalade at home, you need a green and white part of the watermelon, which is located between the red pulp and the crust. The pulp is eaten, and the leftovers are carefully cut with a knife, like the outer rind.

Attention! For convenience, the peel is cut off immediately after dividing the watermelon into slices.

After that, the green pulp is cut into pieces.

Watermelon peel marmalade does not need thickeners, and gelatin or agar-agar is added to the pulp marmalade.

How to make gummy crusts: the best recipes

Making marmalade takes a long time, but does not require a lot of additional products. The main part of the ingredients is always at hand for every housewife.

The easiest recipe - with sugar and water

Ingredients:

• watermelon peels - 600 g;
• sugar - 600 g;
• water - 300 ml;
• vanilla sugar - 1 tsp

Preparation:

1. Prepared pieces of watermelon peels are poured overnight with water, washed in the morning and poured into a syrup of 300 g of sugar and 300 ml of water.
2. Cook after boiling for 20 minutes, stirring constantly, remove from heat and cool at room temperature.
3. Boil again for 20 minutes, cool and add another 300 g of sugar and vanillin. Cook, stirring occasionally, until the crusts have absorbed all the syrup.
4. After that, they are rolled in sugar on a dish or sheet, cooled and served.

With vanilla and lemon zest

Ingredients:

• watermelon peels - 1 kg;
• lemon zest - 2 tbsp l .;
• sugar - 1.5 kg;
• dusting sugar - 100 g;
• vanilla sugar - 2 sachets;
• soda - 1.5 tsp;
• water - 10 glasses.

Preparation:

1. 5 glasses of water are poured into a saucepan and 1 glass of hot water with soda and watermelon peels are added.
2. After 6 hours, the water is drained and the crusts are washed several times in clean water.
3. Put watermelon crusts into the finished syrup of 750 g of sugar and 3 glasses of water and cook, stirring, for 15 minutes after boiling. After that, the pan is removed from the heat and left to infuse in a cool place for a day.
4. Then add 750 g of sugar, boil again for 15 minutes. The jam is insisted for another day.
5. On the third day, add a glass of hot water and simmer for an hour, not forgetting to stir. 5 minutes before the end, add vanillin and lemon zest.
6. After that, the marmalade is taken out of the syrup, cooled, rolled in sugar and served.

reference... For longer storage, the marmalade is placed in washed and dried jars, poured with syrup and cooled at room temperature. The marmalade is kept in the refrigerator.

With cardamom

Ingredients:

• watermelon peels - 1 kg;
• sugar - 1.2 kg;
• soda - 1 tsp;
• juice of half a lemon;
• cardamom;
• water - 1 l;
• sugar for sprinkling.

Preparation:

1. Prepared and chopped watermelon peels are poured with water and soda for 5-6 hours.
2. Then rinse with clean cold water, put in a saucepan and add enough water to completely cover the crusts. Pour 600 g of sugar and cook, stirring, 20 minutes after boiling. Then remove from heat and cool at room temperature.
3. Boil again for 20 minutes and cool.
4. Add another 600 g of sugar, cardamom and lemon juice to the pan and cook, stirring occasionally, until the sugar dissolves.
5. After the syrup is drained, the marmalade is rolled in sugar on a dish or sheet, cooled and served.

It is interesting:

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

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How to make watermelon marmalade

Watermelon pulp gummies are prepared with gelatin or agar-agar.

With gelatin

Ingredients:

• watermelon pulp - 500 g;
• gelatin - 1 tbsp. l .;
• water - 4 tbsp. l .;
• sugar - 1 glass;
• lemon - 1 pc.;
• 1 vanilla pod or 1 tsp. vanilla sugar.

Preparation:

1. Cut the pulp into cubes, add plain and vanilla sugar.
2. An hour later, when the watermelon gives juice, it is boiled for 5 minutes, cooled slightly, mashed with a blender and brought to a boil again. After 3 minutes, remove from heat and leave cool for 8-10 hours.
3. After that, lemon juice is added to the mixture and boiled after boiling for 5 minutes.
4. Gelatin is diluted in boiled water, after swelling, put in a microwave oven for 30 seconds, then add it to a mixture of watermelon and sugar and stir.
5. The mixture is immediately poured into special shaped forms for marmalade and put in the refrigerator for several hours until it solidifies completely.

With agar agar

Ingredients:

• watermelon pulp - 800 g;
• dry white wine - 0.5 cups;
• sugar - 1 glass;
• 2 cinnamon sticks or 1 tsp. cinnamon powder;
• agar-agar in flakes - 2 tsp;
• juice of half a lemon.

Preparation:

1. Cinnamon and sugar are mixed with wine and brought to a boil after 15 minutes.
2. Add pieces of watermelon and boil for 15 minutes.
3. Add lemon juice and cook for another 15 minutes over low heat, stirring constantly.
4. Then add agar-agar, mix thoroughly and turn off the heat.
5. After 4 minutes, the finished marmalade is laid out in clean dry jars and cooled at room temperature.

How to store the finished product

Natural marmalade with syrup is stored in a cool place. After the hot marmalade is laid out in jars, it is cooled at room temperature without a lid: when it cools, it becomes covered with a film. A jar with cooled marmalade is covered with a clean dense natural fabric and parchment paper, tied with braid or elastic band.

Another storage option is in square or rectangular shapes. This is how the marmalade is stored from mashed watermelon: after cooking it is poured into a mold and cooled. Before serving, cut into candies and sprinkle with sugar. The storage temperature of marmalade is not higher than 18 ° С. Shelf life is 1.5–2 months in a dark, dry place.

Read also:

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How to prepare delicious and healthy watermelons in your own juice.

How to make pumpkin marmalade at home.

Conclusion

There are several recipes for making homemade watermelon marmalade. Prepared watermelon peels and pulp are boiled in a syrup of water and sugar. Other ingredients are added depending on the recipe.

One of the cooking options is to puree the pulp of the watermelon with a blender. Ready-made marmalade is poured into special curly forms. The marmalade is stored in the form of sweets sprinkled with sugar, or in jars of syrup, like jam.