Watermelon pulp jam: 7 recipes

Watermelon jam has a light honey flavor, serves as an excellent dessert for tea, goes well with the taste of a soft bun. Recipes differ in nuances that add new shades to the taste, but the basic principle remains.

Watermelons are accustomed to perceive as a fresh delicacy and few people, except experienced hostesses, know that ripe pulp makes excellent jam. Moreover, watermelon belongs to berries, which means that most recipes from this category are applicable to it. There are certain subtleties that need to be taken into account so that the workpiece for the winter is fragrant and tasty.

Classic recipe

The pulp of watermelon is very juicy, you do not need to add water or syrup, which greatly facilitates the cooking process. But the taste in the cooking process is a little lost, so it takes a little citric acid to maintain the balance of sweetness.

For cooking you will need:

• seedless watermelon and skins - 2kg;
• granulated sugar - 2 kg;
• half a lemon.

Watermelon is cut into small cubes and 1 kg is poured. sugar, settles for 3 hours. During this time, enough juice will stand out so that the slices do not burn on boiling. The rest of the sugar is added to the mass and simmered for 20-30 minutes with regular stirring. The foam that forms on the surface must be removed in a separate bowl.

Then the pan is set aside to cool completely. It is not necessary to cover it with a lid, otherwise condensation will form, and it will be superfluous. To avoid unnecessary items, it is better to throw a towel or gauze on top. After 6 hours, lemon juice is added, if desired, together with grated zest and again boiled for about 50-60 minutes. Ready jam is laid out on sterilized jars and tightly rolled up. After a day, they can be removed to a place of permanent storage.

Rosemary flavor

Important: aromatic herbs are dipped in a bag of gauze and removed after readiness. In the jam they should not be.

The remaining sugar is added gradually, in 2 sets, with continuous stirring. After the last addition, the mass boils for 10 minutes, is poured into cans, tightly corked.

The finished product is more reminiscent of the consistency of mild orange jam with a golden hue.

Jam Candy

Children are very fond of carrying berries from jam. But if the watermelon itself belongs to this class, then the role of tasty slices will be played by the crusts boiled in syrup. You will have to cook in 2 receptions.

The watermelon is peeled, the green part is cut off from the peels, cut into small pieces and filled with sugar in a ratio of 1 to 1.5. The semi-finished container should stand 12 hours in a cool place.

At this time, you need to take the flesh, select seeds from it, cut, pour a glass of water and put on fire. Lemon is peeled, cut into pieces, seeds are removed from them. The field of how the watermelon became soft, the syrup merges, zest and lemon are added to it, it is cooked for another 10 minutes. Then reconnect with watermelon and cook to a state of honey.

Crusts soaked in sugar are boiled for 20 minutes, set aside for 4 hours until completely cooled.Next, combine with the first portion and boil another 15 minutes. Ready jam resembles thick honey, crusts chew like marmalade. Spilled in cans, it is stored until room temperature at a new crop. Perfect as a dessert and filling for pies.

Jelly jam

For those who do not plan to spend the whole day behind the stove, but who will not give up sweets in the winter, there is a quick and simple recipe with gelatin. This will require:

• watermelon - 700 gr;
• sugar - 600 gr;
• gelatin - 15 g;
• water - 80 ml;
• citric acid - 0.5 tsp.

Sliced ​​cubes are filled with sugar, left for 4-6 hours. Then, the mass crushed in the blender should be gradually heated over low heat and cooked after boiling for 20 minutes. Before turning off, add citric acid and leave it to cool completely. The next step is to add gelatin, water, stir and leave for 30 minutes. After the gelatin swells, we carefully stir it with a wooden spoon from the bottom and only then return it to the stove. We warm up until the first signs of boiling appear and quickly lay out on the banks, roll up, warm for a day. Jam turns into a jelly of a soft pinkish tint, has a mild flavor and delicate texture.

Orange bouquet

A sophisticated combination of melon and tropical aroma will enhance your mood and remind you of a sunny summer. For cooking is taken:

• peeled watermelon - 750 gr;
• sugar - 550 gr;
• pulp and zest of 1 orange.

Pour the prepared pulp with sugar for 3 hours. Wash the orange, cut into slices or squeeze the juice from it. This is not important, because the taste will be exactly the same. Next, combine with a watermelon, boil over low heat for 30 minutes. Put in cans, roll up.

Watermelon with apple

Many types of jam are cooked on the basis of apples. In combination with watermelon, a sour-sweet taste with a delicate complex aroma is obtained. Cinnamon will give it a little mystery and variety. Taken in equal shares:

• watermelon;
• apples
• sugar.

Still need vanilla and a pinch of cinnamon. The cooking feature is double boiling. First, a watermelon with sugar is boiled, then apple slices are added to the hot mass, it settles for 2 - 3 hours and again boils for 20 minutes, the finished product is rolled up in jars. For a small family, it is more convenient to choose a half-liter, if there are sweet tooth children, then you need to take a container of at least a liter.

East sweet

In Asian countries, a dear guest is greeted with tea with a variety of sweets. While a treat is being prepared for him, the owner entertains him with a pleasant conversation. The catch is that in the composition of sweets, spices are used that whet the appetite. Mostly cloves, cardamom, cinnamon, ginger. They are perfect for jam in oriental style.

In addition to them, you need a base - watermelon pulp, sugar, lemon juice. Sugar is added to the crushed pulp and put on a slow fire, after boiling, a bag of spices is lowered into the pan, and after half an hour the boil is removed. 5 minutes after this, the jam is ready to be laid out in jars.

Secrets from the hostess

A few tricks will greatly simplify the preparation and give the dish a rich taste.

1. To make sugar dissolve faster, it should be crushed into powder.
2. If the peels are soaked in a soda solution, then nitrates will come out of them, and during the cooking process they will acquire a crispy taste.
3. It is not recommended to cover the cooling pan with a lid; condensate will get into it. It is better to use a cloth or gauze.
4. Cans covered with a blanket for a day will undergo additional sterilization and will be well stored all winter.
5. To preserve the jam for longer, a little citric acid is poured on the surface of the jam, it will protect against the appearance of mold.

Video: how to make watermelon jam