Watermelon Crust Jam: 5 Recipes

Modern housewives prepare jam from berries, fruits and even vegetables. Many people especially liked the recipe of the delicacy based on the peels of watermelons, which remained after eating the pulp. This is not surprising, since the final product is sweet, uniform, crunchy. Traditionally, food is prepared with the addition of apples, citrus fruits, aromatic spices. Consider each recipe in more detail.

Features of making jam from watermelon peels

1. First of all, it is necessary to prepare the crusts for cooking. To do this, use the red flesh, cut off the green surface with a sharp knife. To cook a delicacy, use only the white center.
2. Traditionally, jam is prepared with the addition of syrup - mixing sugar and water,their further melting. However, if you wish, you can substitute the liquid with watermelon pulp juice.
3. Citrus fruits, seasonal fruits (melon, apple, pear, etc.) act as additional ingredients. Adding spices (cinnamon, vanilla sugar, clove buds) will not be out of place.
4. To jam in the bank looked delicious, use a figured knife for cutting vegetables and fruits. Create cubes, rectangles or hearts with a ribbed surface.
5. If you follow the traditional recipe, for 1 kg. Crusts of watermelons account for about 950 grams. Sahara. But the amount of sweetener varies according to personal wishes.

Watermelon Crust Jam: Classic

• granulated sugar - 550 gr.
• Table water - 850 ml.
• peel of watermelons - 600 gr.

1. First prepare the watermelon rinds. It is necessary to cut off the pink flesh and remove the green top layer. Use only whitish residue.
2. Pay attention to the quality of raw materials. If the crusts are rotten, grayed or whitish, exclude them. After preparation, weigh the raw material to have an idea of ​​the number of crusts.
3. Now cut the crusts into cubes of any shape (at your discretion).Start cooking syrup. Pour granulated sugar into a saucepan, cover with water, put on medium heat.
4. When the contents begin to boil, reduce the burner to the minimum. Boil the sweet base to dissolve the grains of sand. Stir constantly. Now pour the syrup into a larger pot.
5. Carefully place the sliced ​​watermelon peels into it. Continue the longing, wait for the boiling. Reduce power slightly so that the bubbles are barely noticeable. Tomite another quarter of an hour.
6. First, the raw material will become transparent, but you need to achieve a shade of amber. After a specified period of time, turn off the heat, cover the dishes with a lid. Now insist dainty 10-12 hours, so that the rinds are soaked.
7. In total, you need to perform 3 heat treatments. The second time cooking is carried out in a similar way: protomili 15 minutes, turned off, let the composition stand for 12 hours. And the third time is the same.
8. After the last languor, decompose the hot composition into sterile warm containers. Cork tin, flip, cover with old jersey. After a day, transfer the jam into the cold.

Jam made from watermelon crusts in a slow cooker

• granulated sugar - 550 gr.
• peel of watermelons - 550 gr.
• drinking water - 500 ml.

1. Prepare the crusts for further manipulations. They need to remove the top green layer and cut the pink flesh. Whitish the remainder chop into cubes or triangles using a figure knife.
2. Send the raw material to the slow cooker, add water. Pour in half the amount of sugar, stir. Set the function "Quenching" for 1.5 hours. After this period, add the remaining sugar.
3. Tomite the composition of another 30 minutes, then evaluate the consistency. If the delicacy is too liquid, turn on the “Steaming” function (one-quarter hour).
4. While the composition is set, sterilize the container for future spin. Drain, boil lids. Pour hot treats, roll up, cool in an inverted state.

Watermelon Cake Jam with Apple

• watermelon peels - 1.1 kg.
• vanilla sugar - 30 gr.
• green apple - 550 gr.
• drinking water - 480 gr.
• granulated sugar - 1.6 kg.
• Whole cinnamon - 1 pod

1. Prepare watermelon peels. Cut off the green surface, remove or consume the pulp. White base cut into cubes. Boil the water, throw the raw material into the boiling liquid.
2. Turn it on at an average power of 10 minutes, then lower the burner to the minimum. Pour the sugar very slowly, stirring simultaneously.
3. Now it is necessary to ensure that the watermelon peels become translucent. When this happens, turn off the burner. Let the jam stand for 11–12 hours.
4. Next, re-boil. This time add the peeled pieces of apples. Boil them for 8 minutes, then cool under a lid for 4 hours.
5. Repeat the boil 2 more times for 8 minutes. After each procedure, let the jam cool. At the end of the hot treat, add grated cinnamon, vanilla sugar. Roll up, cool.

Watermelon Cake Jam with Citrus

• orange - 3 pcs.
• sugar sand - 1.3 kg.
• Lemon - 1-1.5 pcs.
• watermelon peels - 1.2 kg.

1. Peel the watermelon crust chop pieces. Send to the pelvis, sprinkle with sugar and mix well. Cover the container with a towel, insist 4 hours.
2. Remove the peel from lemon, rub it. Do the same with oranges. Do not affect the white flesh of the peel, it is responsible for bitterness.
3. When watermelon rinds are infused, move them along with the sugar into the pan. Put on the stove, set the minimum fire. Continue languishing until the grains melt.
4. Disassemble the orange slices, remove the white film. Chop each slice into 2-3 pieces. Squeeze the juice from the lemon, mix it with the watermelon syrup. Add orange and citrus zest here.
5. Wait for the components to boil, then cook for another 8 minutes. Next, let the treat stand for 12 hours, repeat the heat treatment. If the composition does not become thick, spend languishing a third time.
6. Spread the finished compound into sterilized containers, tighten with caps. Turn over, cover with a sweatshirt, cool for 12 hours. Store in cold storage.

Watermelon Crusts with Cardamom

• vanilla sugar - 25-30 gr.
• cardamom - 5-7 gr.
• watermelon peels - 1.2 kg.
• lemon - 2 pcs.
• sugar sand - 1.3 kg.
• soda - 50 gr.

1. Prepare the thick crusts of watermelons. Collect with a spoon the remains of pink flesh, cut off the green top. Now chop the white base with a figure knife to make beautiful curly pieces.
2. Make a solution of soda and 3 liters.drinking water, mix to dissolve the grains. Send the watermelon rind to the mixture, soak for 5 hours.
3. Then rinse thoroughly, leave in purified water for half an hour. Then drain this liquid, soak again. Now measure half the amount of sugar, mix with 800 ml. drinking water. Cook the syrup.
4. Send the watermelon cubes into the hot sweet mass, boil, after the start of boiling simmer another third of the hour. Turn off the burner, insist 8-9 hours.
5. After the set time has elapsed, boil again, add the remaining sand and let it dissolve. Tom mass a total of 30-45 minutes. Again insist 8 hours.
6. The third heat treatment lasts from 30 minutes to an hour. Evaluate the readiness to taste: if the watermelon slice is easily bitten off, turn off the fire. Otherwise, cook until tender.
7. If you see that there is too little juice, add 200-230 ml. boiling water. Before completing the cooking, add grated lemon zest and citrus juice, cardamom, vanilla.
8. Turn off the hotplate, let the jam cool without a lid. Cover the neck of the saucepan with gauze so that the composition does not weathered. After about 12 hours, pack the treats in clean containers, store in a dark place.

Watermelon rinds can also be combined with melon, a delicacy will be sweet and thick.Consider recipes with apples, chopped cinnamon, cardamom, citrus fruits. Add sugar according to personal wishes, always pack ready-made treats on sterile jars. Storage is carried out in a dark cool room.

Video: watermelon peel jam and marmalade