The most interesting recipes for watermelon rind jam

Preparing the ingredients

The flavor of watermelon rind jam depends largely on the proper preparation of the main ingredient. First, the watermelon must be thoroughly washed. Then, it is cut into individual pieces.

For cooking, use the white-pink rinds, from which all the pulp is trimmed. Remove the thin green skin from each rind. The resulting semi-finished product is cut into randomly shaped pieces. Now the main ingredient is ready for cooking.

Video: "Delicious Watermelon Rind Jam"

In this video, you'll learn a simple and delicious recipe for watermelon rind jam.

Step-by-step recipes

There are many different ways to make watermelon jam. Let's look at the most interesting and popular recipes.

Classical

The quickest and easiest method involves using only sugar and peels. The ingredients are used in a 1:1 ratio.

First, prepare the peels. To prevent them from losing their shape, soak them in a special baking soda solution. To prepare it, dissolve 1 teaspoon of baking soda in 1 liter of water.

The main ingredient is soaked in a baking soda solution for 10 minutes. The pieces are then rinsed twice. Next, a sweet syrup is prepared. The prepared jam ingredients are added to it. The resulting mixture is boiled for 7 minutes three times. The jam is then poured into glass jars and preserved.

With pulp

There's a recipe for making jam from watermelon pulp. To make it, you'll need the following ingredients:

1. 1 kg of ripe watermelon pulp. Overripe watermelon is not recommended. Remove the rind and seeds before use.
2. 800 g sugar.
3. 15 ml lemon juice. Can be replaced with 3 g citric acid.
4. 3-4 g vanilla or vanilla sand.

The prepared pulp is cut into medium-sized pieces. It is covered with half the prepared sugar and left to stand for several hours. Juice should appear in the container. This is strained into another container and placed over the stove. When the juice begins to boil, the remaining sugar is added. The mixture is cooked until the sugar crystals are completely dissolved.

The resulting syrup is poured over the pulp. The mixture is simmered for 5 minutes after it comes to a boil. Then, the jam is removed from the heat and left overnight. This will soften the veins that are always present in the watermelon pulp.

Vanillin and lemon juice (acid) are added to the cooled mixture. It is then cooked to the desired consistency. The jam is ready to be jarred.

With lemon

Lemon is often added to watermelon jam. It gives the jam a slight tartness. The recipe includes the following ingredients:

• 1 kg of crusts;
• 900 g sugar;
• 1 lemon.

The prepared watermelon rinds are cut into cubes. They are sprinkled with sugar and mixed. The mixture is left for 2-3 hours. During this time, the sugar will dissolve and the rinds will release juice. Then the ingredients are placed on the stove. If necessary, a little water can be added to the watermelon.

Cook the jam over low heat until it reaches a boil. Stir occasionally. Once it reaches a boil, let the ingredients simmer for 10 minutes. During this time, skim off any foam from the surface.

Next, remove the mixture from the heat and let it cool naturally at room temperature. This usually takes a couple of hours. Repeat the boiling process twice more, resulting in three 10-minute boils. During the final boil, add the sliced ​​lemon.

The finished jam is poured into jars and sealed.

With orange

In addition to lemon, orange is often added to watermelon rind jam. To make this jam, you'll need the following ingredients:

• 1 kg watermelon rinds;
• 2 oranges;
• 1.2 kg sugar;
• 3 lemons.

The rinds are cut into cubes and sprinkled with sugar. They should sit like this for 4 hours. Next, the lemon zest is removed. When removing the zest, be careful not to touch the white pith, otherwise the jam will taste bitter.

The peels will release juice while the zest is cooking. Place the container over the stove and bring to a boil. Be sure to stir the mixture while it's cooking.

Next, peel the oranges. Cut them into wedges. Add them to the jam along with the lemon zest. Cook all ingredients over medium heat for 10 minutes. Then remove the container from the stove and let it cool. Repeat the cooking and cooling process three times.

If you want to make jam or thick marmalade, increase the number of cookings until the desired consistency is reached. Pour the finished jam into glass jars and seal.

In a multicooker

If you have a slow cooker at home, making watermelon rind jam is much easier. The recipe includes the following ingredients:

• 0.5 kg watermelon rinds;
• 0.5 kg sugar;
• 0.5 l of water.

First, prepare the peels and cut them into small pieces. Next, place them in the multicooker bowl and add boiling water. Then, add 300 g of sugar.

Set the appliance to the "Stewing" mode and cook for 1.5 hours. When the time is up, add the remaining sugar. Then, set the same mode and time.

If after stewing the consistency is not thick enough, select the “Steam” mode and let the jam simmer for another 15 minutes.

After cooking is complete, the jam is packaged into sterilized and clean containers.

Watermelon jam doesn't taste like fresh berries. It's made of crispy wedges infused with various spices and other ingredients. So, it's very difficult to guess what the main ingredient is. With some experimentation, you can create jam with a wide variety of flavors.