Watermelon rind jam for the winter - 6 simple step-by-step recipes

Watermelon rinds for the winter - the simplest recipe

This is a five-minute recipe with proofing time, during which you can do your own thing, and a minimum of ingredients.

It is very simple and does not require long cooking, it preserves vitamins. And it is also very, very tasty!

This jam turns out thick, viscous, the slices of watermelon in it remain whole, candied and crispy.

And we will cook it without water. This is his secret.

A lot of recipes suggest adding water during the cooking process, which entails a long process of evaporating it to the desired thickness, and a correspondingly long cooking time.

But by the way, watermelon itself is very watery, and this moisture is quite enough for us. And we’ll save time and save vitamins!

Ingredients:

• Watermelon rinds – 1 kg
• Sugar – 1 kg

Preparation:

First you need to eat a whole watermelon! We eat the peels to the green pulp and do not throw them away, fold them.

If you don't gain the kilogram specified in the recipe, it's not a big deal.

The main thing is to maintain a 1:1 ratio with sugar.

That is, if you have 800 g of crusts, then you will need the same amount of sugar - 800 g.

Everything is quite simple, and we don’t need anything else.

The crusts need to be rid of the dark green striped skin, cut it off. And cut the green pulp into arbitrary pieces.

It’s okay if a little red pulp remains; on the contrary, it will give us more syrup. And even more beauty and taste.

Some people soak watermelon pieces in water and baking soda to help them retain their shape. But, to be honest, these are also unnecessary movements.

The watermelon pieces will still retain their structure due to the fact that the cooking time will be much shorter.

So just sprinkle them with sugar, stir until everything is well mixed and leave in a cool place for 4-6 hours.

While they lie there, our crusts will release juice. After the specified time has passed, put them on low heat.

When heated, the release of liquid will occur even more intensely.

Our task is to mix it all well with a wooden spatula so that the sugar dissolves well and does not burn.

A little more and our jam will begin to boil. Increase the heat to medium and cook for only 5 minutes.

During cooking, foam will actively form. It must be removed, so the jam will be remarkably transparent and will be stored longer.

Turn off and let cool at room temperature and leave to infuse for 24 hours.

After which we repeat the entire procedure. Bring to a boil over low heat, cook for 5 minutes and turn off. And again it rests with us for 24 hours.

Boil it a third time and put it in sterilized jars while it’s still hot.

Fill to the very brim and seal. Usually 3 boilings are enough for the desired condition; do not forget that when the jam cools, it will become even more viscous.

But if suddenly the watermelon is very juicy and gives a lot of water, the number of boils can be increased to obtain the desired viscosity.

It turns out to be such a wonderful amber color, it tastes extraordinary!

Winter harvesting

Another option for winter jam, which is made from watermelon rinds for the winter.

You will need one kilogram of crusts and sugar, as well as a teaspoon of soda.

How to make jam from watermelon rinds:

1. Cut the crusts into medium-sized cubes.
2. Prepare a soda solution, place the crusts in it, add hot water so that all the crusts are covered. Mix well and let stand for about three hours. We drain the soda solution and soak the peels several times in clean water for half an hour.
3. Prepare syrup from two glasses of sugar and a liter of water. As soon as bubbles begin to appear on the surface of the syrup, add the peels and cook for about half an hour, constantly stirring the contents. After this, the treat should stand for 12 hours under a towel.
4. Cook again over low heat. The jam should boil for about 20 minutes, after which the delicacy will again sit for 12 hours. Then we repeat all the steps one more time.
5. Place the cooled jam into jars. Blanks for the winter are stored in a dark place without drafts or dampness.

How to properly store jam?

Pre-sterilized glass jars are used to store jam. The jars are closed with metal lids using a special seaming machine. The jam can be stored for one to two years.

It is very important that the jam jars are not exposed to direct sunlight. Typically, jam is stored in a dry, draft-free room, where the temperature is kept between +10-+15 degrees.

Homemade watermelon rind jam with lemon

Another simple recipe. Jam made from watermelon rinds with wonderful lemon sourness!

What’s great about this recipe is that it requires minimal proofing. This means that it cooks even faster.

Ingredients:

• Watermelon rind - 1 kg
• Sugar - 900 gr
• Lemon - 1 pc.

Preparation:

Chop the watermelon pulp without the peel into cubes. They should be small so that they can cook in a fairly short time.

Add sugar to them and mix gently. Let it sit for 2-3 hours and let out the juice.

After this time, the sugar will dissolve and there will be enough syrup for cooking. When you put it all on the fire, more moisture will be added.

Therefore, we do not need additional water.

But look at the situation, if the watermelon you get is thin-walled and not at all juicy, you can add a little if it seems like it’s not enough.

Over low heat, stirring, bring to a boil. Let it simmer for 10 minutes. At this time we remove the foam.

The future jam boiled for 10 minutes - turn it off. Let it stand until completely cooled at room temperature.

This may take several hours, but not a whole day as in the previous recipe.

You will need to repeat the entire procedure two more times. In total, we should have three boils for 10 minutes each, and between them the procedures for complete cooling - proofing.

During the last boil, add the sliced ​​lemon.

Cook for 10 minutes and while it’s hot, immediately put it into sterile jars. Let's roll up.

This is such a fragrant, beautiful jam. To be honest, not the entire pan ends up in jars for seaming.

It happens that part of the jam is eaten right during the cooking process!

Or you can set aside some to use right away. It's very tasty! The lemon adds some zest to it.

Crispy jam with soda and cloves

So we got to the cooking process with the addition of soda. Let me remind you that we need its solution to make candied fruits crispy.

Let's take:

• 1 kg of large berry peels,
• 1 kg sugar,
• juice of 1 lemon,
• 10 clove inflorescences,
• 1 glass of water.

Solution:

• 1 liter of water,
• 1 tsp soda

As before, cut off the top rough layer from the remains of the watermelon. Chop the pulp into pieces.

Now add water to the saucepan and dissolve soda in it. And pour the crusts into this liquid. Let them lie there for an hour. Then we strain the solution and rinse the mass under running water so that the taste of soda is not felt in the jam.

Now add a glass of water and sugar into the pan. Immediately lower the clove inflorescences.

Cook this syrup for two minutes from the moment it boils and pour over the crusts. Stir and leave to soak overnight under the lid.

In the morning, heat the mixture until it boils and reduce the heat to low. We will cook for 1 hour.

In the meantime, let's sterilize the jars and lids and squeeze the juice out of the lemon.

Pour the juice into the jam and wait another 3 minutes, stirring the mixture.

All that remains is to pour the dessert into containers.

Lemon gives the dessert the missing sourness, and cloves add an additional spicy aroma.

Watermelon rind jam with orange

This is another variation of crust jam. This time with orange and a bright citrus flavor!

Ingredients:

• Watermelon rinds – 1 kg
• Oranges – 2 pcs.
• Sugar - 1.2 kg
• Zest of 1 lemon
• Zest of 2 lemons

Preparation:

As in previous recipes, we crumble the crust into cubes. And let it sit for 4 hours with sugar.

Take the zest of one lemon.

In the same way, remove the zest from two oranges. Be careful not to touch the white flesh, as... she is bitter and better without her.

Meanwhile, the crusts have already released their juice and the sugar has melted.

Place them on the stove and bring to a boil, stirring.

Peel the oranges and cut the segments into pieces. Together with the zest of lemon and oranges, place them in the jam.

Cook everything together for 10 minutes over medium heat. Turn off and let cool.

Then we repeat again - boil and cool.

We do this 3 times. You can do more if you want it thicker.

Pour the finished jam into jars and roll up.

Benefits and harms

Watermelon is a wonderful fruit that can quench thirst in the hot summer, which is why many people love it. Due to its large size, it is considered a fruit, but in fact it is a berry.

As a rule, after eating the tasty pulp of the fruit, the peels are thrown away. But studies have shown that they contain a large number of biologically active components that can be used not only in folk medicine, cooking, but also in gardening.

If you regularly eat the white part of the crusts, you can strengthen your immune system and increase your resistance to stress. You can feed the crusts to rabbits, you just need to cut the crusts into cubes in advance and dry them thoroughly. In gardening, the peels are used as fertilizer.

The crusts include:

• Vitamins A, B6, C, PP.
• Beta carotene.
• Cellulose.
• Chlorophyll.
• Calcium.
• Sodium.
• Potassium.
• Phosphorus.
• Magnesium, etc.

Due to the fact that they contain a small amount of sugar, they can be consumed by diabetics, and also used in folk medicine to treat the genitourinary system, gastrointestinal tract and lower cholesterol levels.

Unfortunately, unscrupulous manufacturers fill watermelons with nitrates to make them ripen quickly. Because of this, a person who eats this fruit can get acute poisoning. Therefore, you should not buy them from sellers who were unable to provide a conclusion from the sanitary and epidemiological station about the harmlessness of this berry.

Jam from watermelon rinds for the winter in a slow cooker

Recipe adapted for a slow cooker. Suitable for busy housewives.

While you are minding your own business, your jam will be cooked almost without your participation.

You just need to load everything you need into the bowl!

Ingredients:

• Watermelon rinds - 1 kg
• Sugar - 700 gr

Preparation:

Cover the watermelon pieces with sugar and let them stand for a couple of hours to release the juice.

Place the mixture into the multicooker bowl. Turn on jam mode.

If you have a multicooker other than Polaris, then the “Stewing” or “Cooking” mode may be suitable.

Set the timer for 1 hour. While the jam is cooking, stir it periodically and remove the foam.

In an hour our yummy food is ready. Well, just a minimum of effort, just press one button.

Still, this multicooker is a very convenient thing!

Simple jam recipe

• Time: 10 hours 20 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 220 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

During the watermelon season, you can enjoy not only the sweet taste of the red pulp, but also use the berry peel to prepare an incredibly tasty and beautiful dessert. If you don’t want to buy any additional ingredients, you can make a treat using only the crusts and sugar – whatever you have in the kitchen at the moment. The process will become even easier if you use a multicooker as an assistant.

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Ingredients:

• sugar – 0.7 kg;
• watermelon peel – 1 kg.

Cooking method:

1. Cut off the green skin from the crusts, cut the pulp into slices, cover them with sugar, then leave for 8 hours until the juice releases.
2. Pour the mixture into a bowl and leave for 2 hours on the “Baking” mode.
3. Pour the finished dessert into sterilized jars, seal them tightly, leave to cool, then put them in the cold.

Watermelon rind marmalade

I can’t help but share other crust recipes here. Especially the marmalade recipe.

It's so delicious! When you eat, don't swallow your fingers!

What I also like is that it is homemade, without chemicals. Healthy and natural.

Ingredients:

• Crusts - 1 kg
• Sugar 1 kg
• Water 1 l
• 1/2 tsp citric acid

Preparation:

Cooking marmalade is very different from making jam.

First of all, we cut the crusts themselves coarsely. During the cooking and drying process they will decrease by three times.

Therefore, in approximately these fairly large pieces, you can safely leave some of the red pulp. The finished marmalade will have a pinkish tint, very beautiful.

So, we fill a saucepan full of watermelon with plain water. We don’t add sugar yet, we’ll just cook it in water for the first time.

Cook for 15 minutes. Then drain the water through a colander.

After cooking, the watermelon pieces should become opaque like this.

Next, prepare sugar syrup: mix 1 liter of water and 1 kg of sugar. Bring to a boil until the sugar is completely dissolved.

And we send our already boiled crusts into syrup.

In it, our crusts will begin to sugar up and become translucent.

Cook for 15 minutes and turn off. Let stand for 4 hours. Then bring it to a boil again and cook for another 15 minutes.

5 minutes before the end of the last cooking, add half a teaspoon of citric acid.

Place the contents of the saucepan in a colander and strain. The syrup goes away, but pieces of watermelon remain.

They are already soft, soaked in sweet syrup.

While they are wet, roll them in sugar.

Then place it on a paper towel. The marmalade needs to dry and cool.

It turns out so awesome. The kids love it too! A good replacement for unhealthy sweets.

Useful properties of watermelon rinds

Jam made from watermelon rinds has benefits for the body. This is due to the composition of the peel. First of all, it contains a lot of water. In addition, watermelon rind contains a lot of dietary fiber, organic acids, lycopene, pectin, saccharides, chlorophyll, amino acids, B vitamins, as well as ascorbic acid, magnesium, calcium, sodium, phosphorus, and iron.

Therefore, if we talk about the benefits of jam, then first of all it can relieve swelling. In addition to this delicacy:

• stabilizes water-salt balance;
• reduces blood pressure;
• eliminates excess weight and cellulite;
• relieves symptoms of gout;
• speeds up metabolism;
• removes harmful substances from the body;
• normalizes stool.

Important! The rind of a watermelon, like any other fruit, accumulates harmful substances that are applied to the fields to control pests. Therefore, in order to avoid melon poisoning, you should choose only environmentally friendly fruits for cooking.

With citric acid

• Time: 4 hours 50 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 216 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

One of the most delicious desserts can be made not only from the rinds, but also from the pulp of watermelon. This jam turns out to be very aromatic, and its consistency resembles watermelon honey. The main secret of excellent taste is an additional ingredient - citric acid , but some housewives add lemon juice - the taste of the finished delicacy does not become worse from this.

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Ingredients:

• pulp – 2 kg;
• citric acid – 0.3 tsp;
• sugar – 1.6 kg.

Cooking method:

1. Cut the firm but juicy pulp into 2x2 cm cubes. Place everything in a large bowl.
2. Sprinkle sugar on top and leave for 2 hours.
3. After the juice has been released, carefully stir everything and put it on the fire.
4. When the mixture boils, wait 10 minutes, turn off the burner, and remove the resulting foam.
5. Use a slotted spoon to remove the watermelon pieces or strain them from the syrup through a colander. Cover the raw material with a towel.
6. Set the syrup to boil. Add citric acid dissolved in hot water.
7. Cook the syrup until it thickens, but remember that it becomes even thicker as it cools.
8. Dip the watermelon pieces into the syrup and boil everything together for 10 minutes. Place the hot mass into jars and preserve.