Everyone knows the refreshing taste of watermelon and everyone is looking forward to the ripening season of this berry, but not many melon lovers have tried watermelon jam. This delicacy is prepared in two ways. In the first case, the flesh of the berry comes into play; as a result, a homogeneous and tender preparation is obtained. In the second raw material are watermelon peels. In the finished jam, they turn into aromatic candied fruits or candied slices.

Classic watermelon pulp jam

To prepare a classic thick jam from the pulp of watermelon, which can even become a filling for pies and rolls, you need to withstand the following proportions of ingredients:

  • 1000 g pulp of ripe (but not overripe) seedless watermelon and peel;
  • 800 g of sugar;
  • 3 g of citric acid or 15 ml of lemon juice;
  • 3-4 g of vanilla powder or its equivalent of vanilla sugar.

Step by step cooking recipe:

  1. Cut the washed watermelon into slices, cut the peel and remove the seeds. Cut the pulp into random pieces of medium size. Pour ½ part of sugar and leave for a couple of hours so that the watermelon starts juice.
  2. Separate the released liquid into another vessel and put on fire. After bringing to a boil, pour in the remaining sugar and boil until it is completely dissolved.
  3. Pour the pulp with hot syrup and boil it for five minutes after boiling. Then remove from heat and stand the night in syrup. Watermelon, although it has juicy pulp, it has veins that can be softened only after keeping a certain number of hours in syrup.
  4. In the cooled jam, add citric acid (juice) and vanillin, then boil it to the desired consistency and roll up the lids, pouring into sterile jars.

With spices and liquor

From juicy watermelon, you can prepare aromatic and thick jam with spices and liquor, for which are used:

  • 1000 g of watermelon pulp;
  • 1000 g of crystalline sugar;
  • ½ medium-sized lemon (juice);
  • 2 inflorescences of cloves;
  • 10-12 g of ginger;
  • 3 g vanilla;
  • 20-30 ml of light liquor or rum.

Cooking sequence:

  1. Give chopped pulp of watermelon to highlight juice. To do this, cut it into pieces, fill it with sugar and leave it for 60 minutes.
  2. After that, boil the watermelon in its own juice 15 minutes after boiling. Remove the pulp and continue to cook the syrup. It needs to be boiled to 1/3 of the original volume.
  3. After 20 minutes of boiling the syrup, squeeze the juice of lemon into it, and after another 10 minutes send a gauze bag with spices.
  4. Return the watermelon to the thick boiled syrup, pour in the liquor. Boil the workpiece for 10 minutes, remove the spices and you can proceed with canning in prepared sterile jars.

A simple recipe with lemon juice

For a refreshing watermelon jam with lemon juice you need to take:

  • 400 g diced watermelon pulp;
  • 400 g of sugar;
  • 250 ml of drinking water;
  • 1 lemon.

Read also: five minute strawberry jam

Cooking Phase:

  1. Pour 50 ml of water into a pot with watermelon pulp and boil the mass for about thirty minutes after boiling to make the pulp soft.
  2. Mix lemon juice with 200 ml of remaining water, 200 g of sugar and boil a thick syrup, which should be pulled.
  3. Pour sugar into the already soft pulp of watermelon and continue cooking, stirring occasionally. When all the crystals have dissolved, pour the prepared syrup and pour the chopped lemon zest.
  4. Cook the jam for another 40 minutes, and then pack it hot in clean and sterile jars.

Watermelon Peel Marmalade

This delicacy is not suitable for long-term storage for the winter, but with the help of this recipe marmalade it will turn out deliciously “utilize” the watermelon peels that remain after making the jam.

For one serving of dessert you will need:

  • 500 g prepared watermelon peels;
  • 600 g of granulated sugar;
  • 300 ml of drinking water;
  • ½ medium lemon (juice and zest);
  • 5-7 g of baking soda.

Working process:

  1. Cut peeled juicy pulp and hard green shell into small pieces. You can do it beautifully with a curly knife.
  2. Soak the raw materials for 5-6 hours in a solution of a liter of water and baking soda. After soaking, rinse thoroughly, substituting a colander with crusts under a stream of water.
  3. Fold the crusts in a thick-walled pan, fill with half the prescription amount of sugar and pour water. The liquid should only slightly cover the crusts. Boil the contents of the pan for 15 minutes, then stand the crust in syrup for 12 hours.
  4. Repeat boiling and aging in syrup again. Cook for the third time by adding the remaining sugar, juice and lemon zest. Allow to boil for 5-10 minutes, then fold back the sieve, and when the syrup completely drains, and the marmalade dries out a little, roll it in sugar.

Watermelon peels can absorb taste, color and aroma like a sponge, so during the last boil you can add food colors and flavors to the syrup (vanilla, cinnamon, cardamom, orange zest and others).

With pectin for the winter

Pectin is a thickener of plant origin, which makes fruit and berry blanks viscous and dense, turning them into jams and jam. That's just a watermelon can not boast of a high content of pectin, so you can cook thick jam by adding a component during cooking.

To cook thick jam from the pulp of watermelon for the winter with pectin, you need to prepare:

  • 500 g of pitted and peeled pulp;
  • 500 g of sugar;
  • 3 g vanilla;
  • juice of half a lemon;
  • 20 g thickener for jam based on pectin.

Cooking method:

  1. After the flesh of watermelon mixed with sugar starts up the juice (it will take one to two hours), you can proceed to the direct preparation.
  2. Bring the mass to a boil over low heat and boil for five to seven minutes. Then cool completely. Repeat the procedure again.
  3. Introduce vanilla into chilled jam, a lemon juice thickener on pectin. Stir well with a wooden spatula, bring to a boil again. Cook for another five minutes and cork on sterile jars.

Watermelon jam with orange

Orange is often added to various berries, fruits, and even vegetables during the preparation of jam. Use an orange fruit, usually with a peel. To make it soft in jam, you need to choose fresh fruits with a thick crust.

For watermelon-orange jam you will need:

  • 1500 g of seedless watermelon pulp and peel;
  • 1000 g of sugar;
  • 3 oranges.

Jam is cooked in the following sequence:

  1. Put the prepared and diced watermelon pulp into a saucepan. Send her chopped oranges to her. They are cut into cubes along with the peel. In the finished jam, it will become like candied fruit.
  2. Pour sugar over fruit berries and leave for a while (half an hour is enough). After that, boil the mixture, let it boil for a quarter of an hour and cool.
  3. Repeat the boiling procedure a total of three times and roll the jam into prepared sterile jars for long-term storage.

In a slow cooker

In just a few hours it will be possible to cook watermelon jam in the modern assistant of every housewife - a slow cooker. It is worth noting that this preform turns out to be quite liquid (most likely it is pulp in syrup) and can be stored for several months.

Product Proportions:

  • 500 g of watermelon pulp;
  • 500 g of granulated sugar;
  • 3-4 g of citric acid.

Cooking in a slow cooker:

  1. Fold slices of watermelon pulp into a multi-pan and cover with sugar. Leave for two hours to isolate the juice.
  2. Next, cook using the "Stew" option for 60 minutes. 5-10 minutes before the signal about the end of the process add citric acid.
  3. Transfer the finished hot jam into sterile jars, roll it with iron lids and cool, setting it upside down.

Watermelon Peel Jam

Having bought a thick-melon watermelon in the market, most are overwhelmed by disappointment, but this is not a reason to be upset.

The thick peel of a watermelon can be a delicious jam, for which you need to take:

  • 1 kg of watermelon peels;
  • 1 kg of sugar;
  • 7 g of citric acid;
  • 540 ml of water for syrup.

Cooking Technology:

  1. Prepare watermelon crusts. Since only their white part will go to jam, the pulp and green crust need to be cut. Cut the white part of the peel into small cubes and rinse in running water.
  2. Boil two liters of water and dissolve 4 g of citric acid in them. In the resulting solution for 5-6 minutes, blanch the crusts, then immediately immerse them in ice water for 2-3 minutes and drop them into a colander.
  3. Boil syrup from water and sugar. While it is hot, put blanched peels in it and leave it for 6-8 hours. After such exposure, bring the jam to a boil, boil for 3-4 minutes and leave it alone for 6-8 hours.
  4. Return the jam to the fire and boil for another 3-4 minutes, but with 3 g of citric acid. After this, the third exposure should follow (again 6-8 hours). After it, the crusts are cooked for 10-15 minutes and sealed in sterile jars. The watermelon peel jam is ready.

 

Whatever the recipe for a jam from a watermelon the hostess decides to make, remember its required ingredient is citric acid or lemon juice. These products act as natural preservatives and will give a pleasant sourness to the workpiece, removing excess cloying.

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