Jam from watermelon - the most delicious recipes of unusual delicacy

Jam from watermelon is not the most popular preparation simply because many housewives are still not acquainted with the gastronomic properties of a huge berry, the pulp of which keeps freshness during prolonged cooking, the crusts turn into viscous candied fruits, and their excellent compatibility with fruits and spices lead to the creation original goodies.

How to cook jam from watermelon?

Watermelon jam can be made from pulp and crust. Both versions are similar in technique: the flesh is cut, poured with sugar, insisted for two hours and cooked three times after cooling. The crusts are blanched and boiled in three batches, reducing the cooking time from time to time. For flavor and better storage, dessert is added with zest and citric acid.

1. Only ripe berries of late varieties containing sucrose and glucose will make the watermelon jam from the pulp thick and fragrant.
2. When cooking jam, to prevent burning, it must be constantly stirred: it is better to do it with a wooden spatula.
3. Jam from watermelon will be more attractive if you cut the crust with a knife.
4. Vanilla, cinnamon, buckwheat, cardamom and ginger will make the jam tastier.

Watermelon jam from the pulp - recipe

Jam from a pulp of a water-melon involves simplicity and the minimum quantity of components, after all for creation of a delicacy it is required only flesh of a striped berry, sugar and citric acid. The preparation itself is not difficult, but the watery pulp of watermelon is not distinguished by a high content of pectin, it does not thicken, which leads to a multistage cooking, which will take time.

Ingredients:

• watermelon pulp - 500 g;
• sugar - 300 g;
• citric acid - 5 g.

Preparation

1. Pour the pulp with sugar and leave for 2 hours.
2. Cook for 15 minutes and cool.
3. Repeat the procedure four times.
4. Sprinkle citric acid and pour the watermelon jam from the pulp to the jars.

Watermelon jam from the pulp with gelatin - recipe

Those who want to speed up the process of preparation, watermelon jam with gelatin will do. Given that the pulp consists of water, and to get a thick jam it takes time - without such an additive it's hard to do. In the process of cooking, gelatin is dissolved in a cooled watermelon puree, left for 30 minutes for swelling, mixed and heated.

Ingredients:

• watermelon flesh - 800 g;
• sugar - 700 g;
• gelatin - 15 g;
• water - 90 ml;
• citric acid - 10 g.

Preparation

1. Pour the pulp with sugar and leave for 2 hours.
2. Pour, cook for 20 minutes, put citric acid.
3. Cool, add gelatin, water and set aside for 30 minutes.
4. Bring to a boil, stir and dispense the jam from the watermelon through sterile jars.

Jam from melon and watermelon

Watermelon and melon jam will charge sweet tooth with vivacity, because these melons are rich in natural sugars, and melon is a "hormone of joy" - serotonin, which helps with every piece of delicacy to recharge and cheer up. In addition, the melon contains fiber, the pectin fibers of which give the desired density to the jam.

Ingredients:

• pulp of watermelon - 800 g;
• melon pulp - 800 g;
• sugar - 1,5 kg;
• lemon juice - 80 ml;
• water 450 ml.

Preparation

1. Slices of watermelon and melon pour 1 kg of sugar and put for 2 hours in the refrigerator.
2. From the water, sugar residues and lemon juice, cook the syrup.
3. Put in it slices of watermelon and melon and cook for 40 minutes.
4. Spread on cans and roll.

Jam from watermelon flesh and apples

Apple-watermelon jam does not require thickeners, because the garden fruit contains a lot of pectin, giving the varnish the necessary viscosity and density, which speeds up the cooking time. It is better to use green varieties of apples - they have a lot of natural thickener and sour taste, which is easy to dilute the sugary watermelon.

Ingredients:

• pulp of watermelon - 1.4 kg;
• apples - 700 kg;
• sugar - 800 g;
• lemon juice - 60 ml.

Preparation

1. Flesh and apples slice, mix with sugar and infuse for 2 hours.
2. Add lemon juice, put on a plate and cook for 40 minutes.
3. Spread on cans and roll.

Watermelon jam with ginger

The recipe for jam from watermelon is useful for cooking experiments. Sugary pulp favorably contrasts with spices and spices, especially with ginger. The latter, changed the traditional idea of ​​a delicacy, adding a tart of astringency, freshness and piquant witticism, which is extremely suitable for salty cheeses and pastries.

Ingredients:

• pulp of watermelon - 1,5 kg;
• apple cider vinegar - 50 ml;
• lemon juice - 40 ml;
• ginger root - 20 g;
• sugar - 450 g;
• lemon peel - 40 g;
• a bunch of fresh mint - 1 pc.

Preparation

1. Watermelon pulp grind in a blender.
2. Put on the stove and boil for 10 minutes.
3. Beat mint, zest and sugar.
4. Add the resulting mass, vinegar, ginger and lemon juice into the watermelon mixture.
5. Boil the mixture for 8 minutes.
6. Roll the jam from the pulp of watermelon to the jars.

Jam from watermelon crusts - the easiest recipe

Jam from watermelon crusts is a recipe that allows tasty and simple utilization of berry peel. For this, the crusts are blanched, immersed in syrup, and boiled in three sets of 10 minutes at intervals until completely cooled. Thanks to this, the crusts retain their shape, they acquire an excellent taste and amber color, and the syrup itself - the density and golden color.

Ingredients:

• watermelon crusts - 2 kg;
• sugar - 2 kg;
• water - 1 l;
• lemon juice - 80 ml.

Preparation

1. Peel the peel from the dense green peel and cut into slices.
2. Cook for 5 minutes.
3. From sugar and water, boil the syrup, dip the lobules into it and soak for 10 minutes.
4. Repeat the procedure twice.
5. In the last - add the lemon juice.
6. Arrange the jam from the crusts of watermelon on sterile jars.

Jam from watermelon crusts with vanillin

Lovers of fragrant preparations, can weld a watermelon jam for the winter with vanillin. Several crystals of the food additive will give a neutral flavor to the neutral watermelon crusts, which will allow using the billet as a bakery filling, decor for confectionery products or a component to a cream for soaking the cakes.

Ingredients:

• watermelon crusts - 1 kg;
• sugar - 2 kg;
• water - 2 l;
• citric acid - 5 g;
• vanillin.

Preparation

1. In a liter of water, dissolve 2 g of citric acid and cook the crusts for 5 minutes. Refrigerate.
2. From the remaining water and sugar, cook the syrup.
3. Put the crusts into it and cook for 10 minutes.
4. Leave the jam for 6 hours.
5. Repeat the procedure twice.
6. In the last - 5 minutes, add the lemonade, vanillin and remove from the fire.

Jam from watermelon crusts with orange

Watermelon jam with orange - a win-win situation. Thanks to the juice and orange peel, expressionless crusts acquire amber color and refreshing citrus aroma, and three-stage cooking and prolonged infusion in hot syrup help to soak up the sugar better, thereby retaining the perfect form.

Ingredients:

• watermelon peel - 1, 5 kg;
• water - 800 ml;
• sugar - 1,5 kg;
• citric acid - 5 g;
• orange - 1 pc.

Preparation

1. From the pulp of orange squeeze the juice, grind the zest.
2. Add water and sugar to cook until thick.
3. Put in the syrup boiled cake and simmer for 7 minutes.
4. Cool and cook for 15 minutes.
5. Again cool, cook for 15 minutes.
6. Add the citric acid and pour over the jars.

Jam from watermelon crusts in a multivark

Simple jam from watermelon is most conveniently prepared in a multivark. The latter has the main advantage: it relieves of multiple cooking and copes with jam in just 2 hours. It is necessary to fill up the treated crusts with sugar, pour boiling water and set the "Quenching" regime for 1.5 hours. For greater density, you can use "steaming".

Ingredients:

• watermelon peel - 800 g;
• sugar - 800 g;
• water - 1,8 l;
• soda - 10 g.

Preparation

1. In a liter of water, dilute the soda and put the crust for 30 minutes.
2. Rinse, put in a bowl, add sugar and 800 ml of boiling water.
3. Set the "Quenching" for 1.5 hours.
4. After the end, turn on the "Steam for a couple" for 15 minutes.

Watermelon jam is a recipe for crusts and pulp

Jam from watermelon crusts and pulp helps to enjoy all the properties of the berry. For cooking, you do not need overripe watermelon and a lot of time, as each of the components is cooked separately and combined directly when folded into jars. This workpiece is convenient in storage, and due to the breadth of use in cooking.

Ingredients:

• watermelon crusts - 2.5 kg;
• pulp - 1, 5 kg;
• sugar - 3,5 kg;
• water 400 ml;
• lemon - 1 pc.

Preparation

1. Watermelon flesh pour water and cook for 5 minutes.
2. Drain the broth in a container, add 1 kg of sugar, zest and cook the syrup.
3. Put the pieces of watermelon and cook for 20 minutes. Leave it.
4. Sprinkle the crusts with sugar and leave for 12 hours.
5. Add lemon slices and cook for 20 minutes.
6. After 4 hours cook for 15 minutes, spread over jars and pour jam from a watermelon flesh.

Jam from watermelon juice

Jam from watermelon juice is called nardek. The recipe for an amber treat similar to that of honey has a long tradition that has not changed until now: the flesh is wiped through a sieve, squeezed, and juice is boiled to the required density without the use of sugar, which helps to get a tasty, healthy and natural product.

Ingredients:

• pulp of watermelon - 4,5 kg.

Preparation

1. Before boiling watermelon jam, wipe the pulp through a sieve.
2. Get the mashed potatoes through the cheesecloth.
3. Put the juice on the fire and cook for 15 minutes.
4. Remove and cool.
5. Return to the plate and grate until thick.