Watermelon Peel Jam: 5 recipes

Modern housewives make jam from berries, fruits and even vegetables. Many especially liked the recipe for delicacies based on the crusts of watermelons that remained after eating the pulp. This is not surprising, since the final product is sweet, uniform, crunchy. Traditionally, a treat 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 red pulp, cut the green surface with a sharp knife. To cook a treat, use only the white center.
2. Traditionally, jam is prepared with the addition of syrup - mixing sugar with water, their further melting. However, if desired, you can replace the liquid with juice from the pulp of watermelon.
3. Citrus fruits, seasonal fruits (melon, apple, pear, etc.) act as additional ingredients. Add spices (cinnamon, vanilla sugar, clove buds).
4. To make the jam in the jar look appetizing, use a curly knife for cutting vegetables and fruits. Create cubes, rectangles or hearts with a ribbed surface.
5. If you adhere to the traditional recipe, per 1 kg. peels of watermelons account for about 950 gr. Sahara. But the amount of sweetener varies according to personal wishes.

Watermelon Peel Jam: Classic

• granulated sugar - 550 gr.
• table water - 850 ml.
• peels of watermelons - 600 gr.

1. First prepare the watermelon peels. 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, grayish or crusty, exclude them. After preparation, weigh the raw materials 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 the stewpan, fill with water, put on medium heat.
4. When the contents begin to boil, reduce the burner to a minimum. Boil the sweet base until the grains of sand dissolve. Stir constantly. Now pour the syrup into a large saucepan.
5. Carefully place the sliced ​​peels of the watermelons in it. Continue languishing, wait for seething. Reduce the power slightly so that the bubbles are barely noticeable. Tomite another quarter hour.
6. First, the raw materials will become transparent, but you need to achieve a shade of amber. After the set time has passed, turn off the fire and cover the dishes. Now insist on a treat for 10-12 hours so that the crusts are saturated.
7. In total you need to perform 3 heat treatments. For the second time, cooking is carried out in a similar way: cooked for 15 minutes, turned off, allowed to stand for 12 hours. And the third time the same.
8. After the last yearning lay out the hot composition in sterile, warm containers. Cork with a tin, flip, cover with an old sweatshirt. After a day, transfer the jam to the cold.

Jam made of watermelon peels in a slow cooker

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

1. Prepare the crusts for further manipulations. From them it is necessary to remove the upper green layer and cut the pink flesh. Cut the whitish residue into cubes or triangles with a curly knife.
2. Send the raw materials to the slow cooker, add water. Pour half the volume of granulated sugar, mix. Set the “Extinguishing” function for 1.5 hours.After this period add the remaining sugar.
3. Stew the composition for another 30 minutes, then evaluate the consistency. If the treat is too liquid, enable the “Steam cooking” function (duration - a quarter of an hour).
4. While the composition is being prepared, sterilize the container for a future spin. Dry, boil the lids. Pour hot treats, roll up, cool upside down.

Watermelon Peel 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 the green surface, remove or use the pulp. Dice the white base. Boil water, throw raw materials into the bubbling liquid.
2. Strain at medium power for 10 minutes, then reduce the burner to a minimum. Pour granulated sugar very slowly, stir at the same time.
3. Now you need to ensure that the watermelon peels become translucent. When this happens, turn off the hotplate. Let the jam stand for 11-12 hours.
4. Then re-boil. This time add the apple slices peeled from the core. Cook them for 8 minutes, then cool under the lid for 4 hours.
5. Repeat boiling 2 more times for 8 minutes. After each procedure, let’s cool down with jam. At the end, add grated cinnamon and vanilla sugar to the hot treat. Roll, cool.

Watermelon Peel Jam with Citruses

• orange - 3 pcs.
• granulated sugar - 1.3 kg.
• lemon - 1-1.5 pcs.
• watermelon peels - 1.2 kg.

1. Chopped peeled watermelon crusts. Send to the basin, sprinkle with granulated sugar and mix well. Cover the container with a towel, leave for 4 hours.
2. Remove the peel from the lemon, rub it. Do the same with oranges. Do not touch the white pulp of the zest, it is responsible for the bitterness.
3. When the watermelon peels are infused, transfer them with sugar to 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. Cut each slice into 2-3 parts. Squeeze the juice from the lemon, mix into the watermelon syrup. Add orange and citrus zest here.
5. Wait for the components to boil, then cook another 8 minutes. Next, let the treat stand for 12 hours, repeat the heat treatment. If the composition does not become thick, languish a third time.
6. Lay out the finished composition in sterilized containers, tighten the lids. Turn over, wrap in sweatshirt, cool for 12 hours. Put in cold storage.

Watermelon Peel Jam with Cardamom

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

1. Cook thick crusts of watermelons. Gather the remains of the pink pulp with a spoon, cut off the green top. Now chop the white base with a curly knife to make beautiful curly pieces.
2. Make a solution of soda and 3 liters. drinking water, mix until the grains dissolve. Send the crust of watermelons 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 volume of sugar, mix with 800 ml. drinking water. Cook the syrup.
4. Send watermelon cubes to a hot sweet mass, boil, after the beginning of drilling simmer another third of an hour. Turn off the burner, insist 8-9 hours.
5. After the set time has elapsed, boil again, pour in the remaining sand and let it dissolve. Strain the mass with a total complexity of 30-45 minutes. Again, insist 8 hours.
6. The third heat treatment lasts from 30 minutes to an hour. Assess readiness for taste: if a watermelon slice easily bites off, turn off the heat. Otherwise, cook until tender.
7. If you see that too little juice has stood out, add 200-230 ml. boiling water. Before completing cooking, add grated lemon zest and citrus juice, cardamom, vanilla.
8. Turn off the burner, let the jam cool without a lid. Cover the neck of the pan with gauze so that the composition does not ventilate. After about 12 hours, pack the treats in clean containers, store in a dark place.

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

Video: watermelon crust jam and marmalade