How to make delicious and simple watermelon rind jam

Jam is a favorite delicacy of children and adults, which is made from fruits and berries. But few people know that from ordinary crusts watermelon you can also make such a dessert. It is easy to prepare and does not require large expenditures. In addition, it will also be a healthy dish - the jam does not require a long cooking, it retains useful vitamins and microelements.

How to make a simple watermelon crust jam

To make jam from watermelon peels, you need only two ingredients: watermelon peels and sugar in a 1: 1 ratio.

First, prepare a watermelon: wash thoroughly in warm water and soap. Then cut and cut the crusts. The green skin is peeled off from the crusts.

Reference. If you leave a small amount of red pulp on the crusts when cutting them off, the jam will turn out to be more delicious and beautiful.

The peeled crusts are cut into 1-2 cm cubes and covered with sugar.

After 2-3 hours, when the watermelon juice is released, the container with the contents is placed on a small fire. Stir the chopped pieces so that the sugar does not burn and dissolve. After complete dissolution, heat is added to medium. The foam that appears is removed.

Reference. If the froth is not removed from the jam, it will ferment during storage.

After the jam has boiled, it is boiled for another 5 minutes, then removed from the stove. It should cool completely, so it is left overnight.

The next day, the container is again put on fire and brought to a boil. Cook the crusts for 5 minutes, stirring occasionally. Then they are removed from the heat and left overnight again.

The container is prepared the next day. To keep the jam for a long time, glass jars with a capacity of 200, 500 ml are sterilized. They can be sterilized in a pot of boiling water, in an oven or microwave (15 minutes at 100 ° C).

The jam is brought to a boil again and cooked for 10 minutes. The finished treat becomes thick and viscous. Then it is laid out hot in sterilized jars and the lids are tightened.

If after the third time the jam has not acquired viscosity, then it is cooled, and then brought to a boil again and boiled for 10 minutes. But you don't have to wait for the night. Most often three times are enough, but sometimes the procedure is repeated five times.

Jars of jam are stored in a cool place or in the refrigerator.

Other recipes for jam from watermelon peels

The simplest recipe was described above. To give the jam a special taste and aroma, to achieve a certain consistency, various ingredients are added to it.

With orange

To give the jam a citrus aroma and taste, an orange is added to it.

For 1.5 kg of watermelon peels, you need 1 orange and 1 kg of sugar.

The cooking algorithm is as follows:

• The watermelon rinds are washed under running water, the green skin is cut off and cut into cubes. Then they cover it with sugar and let it brew for 2-3 hours so that the pieces give juice. Put on the stove and bring to a boil while stirring. Then they are removed from the heat and allowed to brew for a day. The next day, the product is brought to a boil again and left for 12 hours.
• It is important not to boil the crusts, but to bring to a boil, removing the foam that appears. The pieces should become transparent, this is achieved in 3-4 boils.
• Then remove the zest from the orange and add it to the jam. The juice squeezed from the orange is poured there. The contents are brought to a boil and cooked for 5 minutes.
• The hot mass is poured into sterile jars and tightened with lids. Store in a refrigerator or cool place.

With lemon

Lemon is added to add freshness to the jam. For 1 kg of watermelon peels, 0.9 kg of sugar and 1 lemon are required.

Peel off the green skin from the watermelon rind and cut it into cubes. Fall asleep with sugar, stir, leave for 2-3 hours.

After the watermelon rinds have been juiced, they are brought to a boil. Cook for 10 minutes, skimming off the foam. Then the contents are left to cool completely. After that, the procedure is repeated 2 more times. During the last boil, finely chopped lemon is added to the jam and boiled for 10 minutes. Hot jam is laid out in sterilized jars and the lids are tightened. Store in a cool place.

With the addition of soda

Soda and water are added to make the jam soft.

How to cook:

1. For 1 kg of watermelon peels, you will need 1.2 kg of sugar, 2 liters of water, 5 g of soda.
2. The crusts are washed and cleaned. Cut into strips, prick each with a fork. Soda is dissolved in a glass of hot water, poured into a container and another 5 glasses of water are added. Pour the chopped pieces and leave for 5 hours. After the time has elapsed, the crusts are washed twice with clean water at intervals of half an hour.
3. Pour 0.6 kg of sugar into a clean container, pour 3 glasses of water, stirring, bring to a boil. Watermelon straws are added to the resulting syrup and boiled for 20 minutes over medium heat. Leave to infuse for 8-12 hours.
4. Then add the remaining sugar (0.6 kg), bring to a boil and cook for 20 minutes. Remove from heat and leave for 8-12 hours.
5. The next day, the jam is brought to a boil again and boiled for 20 minutes. For taste, you can add the zest of 1 orange and 1 lemon or the juice of 1 lemon. Leave for 12 hours. Cold jam is placed in sterilized jars. Store in a cool, dark place.

With pulp

According to this recipe, the jam is made from the whole watermelon - from the crusts and from the pulp. For 1 kg of watermelon, along with the crusts, 0.8 kg of sugar is required.

The watermelon is thoroughly washed and peeled from the green skin. The crusts and pitted pulp are cut into small cubes, covered with sugar and left for 12 hours.

Then the container with the contents is put on fire and brought to a boil, after which it is removed from the heat and cooled. When the jam has cooled, it is brought to a boil again, the process is repeated 2 more times. At the last boil, citric acid (5 g) can be added to the contents. The finished confiture is laid out in sterilized jars and tightened with lids. The cooled product is stored in the refrigerator.

In a multicooker

To make jam from watermelon crusts in a slow cooker for 0.5 kg of crusts, you will need 0.5 kg of sugar, 0.5 liters of water.

The watermelon rind is washed, the green rind is cut and cut into cubes. The pieces are placed in a multicooker bowl, poured with 0.3 kg of sugar and poured with hot water. The "Quenching" mode is set for 1.5 hours. The remaining sugar is added after an hour.

If the jam is not thick enough, then additionally set the "Steam" mode for another 15 minutes.

The finished product is laid out hot in sterilized jars. Stored in a cool, dark place.

If desired, add lemon zest, vanilla, mint or cloves to the jam.

Tips & Tricks

To give a red or pinkish color to the finished jam, both natural (beets, grapes, raspberries) and powder and helium dyes are used.

The optimal sugar ratio for making jam is 1: 1. But if you like more or less sweet, you can increase or decrease its amount.

Some housewives are afraid to make jam from the crusts, believing that they contain nitrates. Early watermelons are fed with nitrates. During the season, the berries ripen on their own - there is no need for nitrates. Therefore, it is better to make jam from later watermelons. In addition, nitrates in watermelon accumulate in the green peel, which is peeled off during cooking.

But if you still have concerns, use the following method: the crusts are poured with a solution of water and chalk for 2-3 hours, then the water is drained, and they are washed under running water. Another way to "wash off" nitrates: pour the crusts with cold water and put them in the refrigerator overnight. Rinse well the next day.

Read also:

How to make delicious unripe melon jam for the winter.

How to make pumpkin jam.

The best recipes for beetroot jam.

Conclusion

Watermelon crust jam - extraordinary dessert, which does not require additional costs, since it is prepared from "watermelon waste". The step-by-step cooking recipe is extremely simple, despite the fact that it takes several days. Most of the time is spent on soaking the crusts with syrup, while the cooking process itself is only 10-20 minutes a day. The result is a delicious and healthy treat. If you wish, you can give it a special aroma and taste by adding various ingredients.

Try making watermelon rind jam for the winter, and your family will love this unusual dessert.