Watermelon pulp jam for the winter. Watermelon jam for the winter - dedicated to all sweet tooth! We prepare tasty and fragrant jam from the pulp of watermelon and crusts

As soon as the hostesses do not excel in the summer season in preparing all kinds of preparations and jams! Sweet dessert is made from cherries, apricots, raspberries, strawberries, plums. Someone will certainly make zucchini jam, and someone will please their loved ones with watermelon jam. Let's talk about the last one. If you bought a watermelon, and it turned out to be tasteless - unripe or overripe, do not rush to throw it away, it's better to try making delicious watermelon jam at home according to our recipes listed below.

Jam from the pulp of watermelon is very fragrant. It is perfect for filling pies and pancakes, and as a separate dish it will decorate a tea party.

Ingredients:

• watermelon pulp - 1 kg,
• granulated sugar - 800 gr.,
• citric acid - 3 gr.,
• cinnamon, vanillin (optional).

Detailed preparation:

1. Peel the pulp of the watermelon and cut into small pieces.
2. Transfer to a wide saucepan and pour 400 grams of sugar.
3. Soon, juice will stand out from the resulting mass, which should be drained into another clean vessel, put on the stove and brought to a boil.
4. Then add the remaining granulated sugar and cook until a homogeneous mass is obtained.
5. Pour the watermelon pulp with the resulting syrup, bring to a boil and cook for about 5-10 minutes.
6. This mixture must be removed from the stove and left overnight.
7. The next day, cook the jam until thick. How to check it? If a drop of jam does not spread over a dry, clean saucer, then the process is almost complete.
8. You can add citric acid, cinnamon and vanillin to taste for a delicious aroma and boil for another 2-3 minutes.
9. Then sterilize the jars and pour the fragrant jam.

Watermelon jam cooked in a slow cooker

Most housewives will appreciate the tender watermelon jam made in a slow cooker. The jam recipe is no different from the classic one, but the cooking method is different.

Ingredients:

• watermelon pulp - 1 kg,
• lemon - 1 pc.,
• vanillin - a small pinch,
• granulated sugar - 1 kg,
• pectin (optional)

Detailed preparation:

1. Cut the washed watermelon in half and remove the pulp.
2. Peel the pulp, put in a deep bowl, cover with sugar and leave for an hour.
3. Place the candied pulp with the allocated juice in a slow cooker and simmer for 20 minutes.
4. At the end of the cooking mode, infuse the jam in the heating mode for about two hours.
5. At this time, wash the lemon and squeeze the juice out of it.
6. Add vanillin and lemon juice to the container of the device and mix thoroughly.
7. In the slow cooker, set the stew mode again and soak the ingredients in it for about 20 minutes.
8. At the end of the process, remove this mass from the multicooker and finely grind it with an immersion blender.
9. After the watermelon delicacy, send it back to the slow cooker and keep it in the cooking mode for 10 minutes, stirring regularly.
10. Sterilize the prepared jars, pour the jam and close the lids. Wrap with thick cloth.

Melon and watermelon are one of the favorite and very healthy foods for both adults and children. Together, they represent a delicious summer sweetness that will delight in winter and delight with its aroma and nutritional value.

Ingredients:

• watermelon pulp - 500 gr.,
• melon pulp - 500 gr.,
• sugar - 1 kg,
• lemon - 2 pcs.

Detailed preparation:

1. From the pulp of watermelon and melon, remove the bones and particles of the crust.
2. Cut into small cubes, put in a wide container and cover with sugar.
3. Put in the refrigerator for 2 hours. During this time, juice will stand out from fragrant products.
4. While this mixture is cooling, you need to wash the lemons and squeeze the juice out of them.
5. Pour a glass of water into a separate iron bowl, add 300-400 grams of sugar and, stirring constantly, cook on the stove until thick.
6. Pour lemon juice into the thickened syrup, and, continuing to stir, bring to a boil.
7. Remove the mixture of watermelon and melon from the refrigerator and pour over the boiled syrup.
8. Stir and cook over low heat for half an hour until the resulting tasty dish begins to thicken.
9. Then pour the jam into sterilized jars and roll up.

Watermelon and apple jam at home

This method of preparation includes the combination of fragrant apples and amazing-tasting watermelon peels. This jam is replete with apple flavors and saturated with watermelon flavor.

Ingredients:

• watermelon peels - 1 kg,
• granulated sugar - 1.5 kg,
• apples - 500 gr.,
• citric acid and vanillin - a small pinch.

Detailed preparation:

1. Thoroughly clean the watermelon crusts from the green part and pulp. Finely chop and soak in hot water for about 7 minutes.
2. Pour the crusts with sugar, put on fire and cook until they become transparent. After let it brew for 8-10 hours.
3. Peel apples and seeds, chop into pieces and add to jam.
4. Boil the resulting mixture every four hours. Repeat the process about 3-4 times.
5. To taste, add citric acid and vanillin, keep on low heat for a few more minutes.
6. Pour the finished jam into clean jars and roll up the lids.

Watermelon jam with oranges (lemons)

This fragrant delicacy will please winter evenings with its variety of vitamins and taste. It is prepared from any citrus fruits: oranges or lemons.

Ingredients:

• watermelon pulp - 1.5 kg,
• medium orange - 3 pcs.,
• granulated sugar - 1 kg.

Detailed preparation:

1. Cut the washed watermelon into pieces, separate the pulp from the peel. Remove the seeds from the pulp and chop into small cubes.
2. Rinse citrus fruits well and chop together with the peel.
3. Pour these components into a saucepan or iron bowl, and cover with sugar.
4. Boil this composition and then cook for 15 minutes.
5. Remove from stove and cool.
6. Repeat this procedure about 3 times.
7. Pour the resulting delicacy into sterilized jars and roll up the lids.

On a note

• Jam made from watermelon or watermelon seeds has an amazing taste, and, unfortunately, is not popular. Unlike other products from which a sweet treat is brewed, watermelon has vitamins that are resistant to heat treatment. In this regard, watermelon jam is valuable as a tasty and healthy dessert.
• It is necessary to store the finished jam in a cool dry place, without the penetration of sunlight. Metal lids can be smeared with petroleum jelly to keep them from rusting.
• The temperature in the room should be at least 12 degrees.

The juicy and fragrant pulp of the watermelon is eaten, but the rinds remain. Do not rush to throw them away! What seems inedible can be turned into an interesting treat, such as candied watermelon peels, the recipe of which is already on the link, or delicious watermelon jam. In Russian cuisine, preparations from vegetables, fruits and berries for the winter are popular. So why not make watermelon jam? The pulp of the giant berry is too thin, so it is not suitable for making jam, but the crusts will do just fine. Why is peel jam better than candied fruits? Unlike them, lemon zest and juice are added to the jam, which enriches the taste, and it turns out to be pleasantly sweet and not cloying, very tasty and, moreover, healthy! Watermelon peels contain many trace elements, and lemon is a well-known source of vitamin C. While boiling, you can add a couple of sprigs of cloves or a few mint leaves to the watermelon for flavor. Such a delicacy will be very useful for tea on a cold autumn and winter day. Watermelon preparation can be served with pancakes, pancakes, cheesecakes. And how beautifully the jam shimmers in a vase! It is amber, almost transparent, and the aroma is reminiscent of warm summer days. Be sure to try making Watermelon Peel Jam: the recipe is very simple, despite the fact that it takes several days to prepare. Most of the time the crusts need to soak in syrup, and you only need to devote 5-15 minutes a day to jam.

To make jam you will need:

• 1 kg of watermelon peels;
• 1 kg of sugar;
• 500 ml filtered water;
• 1 lemon for about 200 g.

Yield: 2 cans of 0.5 liters are obtained.

Step by step recipe for watermelon rind jam

1. We clean the pulp and green skin from watermelon peels. We wash the crusts under running water and put them in a bowl.

2. Cut the white part of the crusts into rectangles 1-2 cm wide. The size of the slices, like the shape, can be arbitrary. I have a curly knife, but a regular one will do. You can cut the crusts into strips or cubes, as you like. But in order for the jam to boil evenly, slices should be cut in the same way,

3. Put the chopped peels in a basin (pan) and cover with sugar. Now add water. It should cover the pieces a little. We shake the container from side to side so that the watermelon mixes with sugar or distribute the sugar evenly with a wooden or silicone spoon for jam. We put the pan or basin with crusts on the fire. If we are preparing jam in a basin, we set the fire strong so that the flame reaches the sides of the container, it is also very convenient to use a divider. If we use a saucepan for jam, we make the fire medium so that the sugar does not burn to the walls of the dish.

4. In the meantime, the crusts are warming up, we rub the whole lemon zest. White fibers give bitterness, so we do not grind to them, we take the zest only from above.

5. Rubbing the lemon took me 2 minutes, the jam had not even had time to boil yet. Add the zest to the watermelon rinds and stir. If you like, you can add zest at the very end of making the jam, in step 8. Lemon complements the aroma of watermelon rinds very well, adding a slight sourness and citrus flavor, making the jam richer and less cloying. If you add zest at the beginning of cooking, watermelon peels will be saturated with a delicious citrus aroma not only outside, but also inside. In addition, the grated zest will become transparent and elusive in the finished product.

6. Bring to a boil, then put on medium-high heat and wait 5 minutes. We remove the watermelon jam from the heat (I move it to another burner to cool faster). Usually, in order for the jam to turn out transparent and amber, the main ingredient is first poured with hot syrup. Could be so. But since the crusts are hard, they can be boiled immediately, the skins will not boil soft and will not lose their shape. Leave to cool completely, but not more than a day. Looking ahead, I will say that you need to cook jam in 3-4 doses until it becomes transparent and amber. The most convenient option is to start cooking the sutra, then boil it in the evening, then the sutra the next day - and you can roll it up. And if desired, you can boil it again, depending on how well the crusts are soaked. The intervals between cooking should be from 6 to 12 hours. But already after the first time, the crusts begin to change color to golden and will gradually become transparent as they soak with syrup. Don't forget to stir the jam. Because of the sugar, it can easily burn.

7. Cook for the second time after a few hours. Bring the rested jam to a boil and cook over low heat for 20 minutes, remove from heat. Let it cool completely again, it is better to leave it overnight.

8. Boil for the third time. After the third cooking, it became golden and transparent, which means that the jam can be rolled into jars. But if the syrup seems very liquid to you, or the watermelon rinds are not transparent enough, you can boil it 1 more time, maximum 2. If you overdo it, the jam can become sugary. Before putting the jam to cook for the last time, sterilize jars and lids.

9. Pour hot jam into hot sterilized jars. Fill the containers to the very top. It is better to take jars of small volume - 0.5 liters each.

10. Roll up with a sterile lid. If we want to eat jam before the onset of winter, we can not roll up the jars with lids, but cover them with parchment.

11. And the last stage of preparation. We turn the jars of jam with the lid down, after a day we move the rolls into the cabinet.

12. Fragrant watermelon peel jam is ready! As the syrup cools, it will thicken.

And here are the golden transparent watermelon crusts. Bon appetit!

The largest striped sugar berry is loved for its juiciness, sweetness, aroma and benefits. I want to save it all by making watermelon jam for the winter. This is not a problem if you know how to make watermelon peel jam. Their dense and juicy pulp is the best way to prepare this delicacy. There are many recipes describing watermelon peel jam. Every hostess has her own favorite. We bring to your attention a simple recipe for watermelon peel jam.

Ingredients for Watermelon Jam:

• ripe watermelon;
• granulated sugar;
• lemon.

Cooking time - 50 - 60 minutes. The total cooking time is 18 hours.

How to make watermelon rind jam at home

Step 1. Wash the watermelon thoroughly, preferably with soap, cut into pieces and eat. At the crusts with a sharp knife, cut off the green and pink parts. Cut the white flesh into small pieces, wash and weigh.

Tip: it's best to do this right away, before the rinds have wilted, otherwise it will be difficult to cut the skin.

Step 2. Weigh the sugar at the rate of 1: 1.5. That is, for 1 kg of crusts we take 1.5 kg of sand. We fill the crusts with sand and put them in the refrigerator for 12 hours.

Tip: the first hour, until the juice appears, the mixture can be left not in the refrigerator, but then be sure to remove it, otherwise it will ferment.

Step 3. Wash the lemon, scald it with boiling water and cut it into small pieces together with the peel.

Tip: if it is difficult to cut, then you can pass through a meat grinder, after squeezing the juice into a separate container.

Step 4. Watermelon peels gave juice during this time. We put the container on medium heat and cook, stirring constantly, 25 - 30 minutes.

Tip: do not drain the watermelon juice, cook in it.

Step 5. Add lemon to the jam, which in this case acts as a preservative, and boil for another 5 minutes.

Tip: if there is no lemon, you can use citric acid, focusing on the recommendations on the package.

Step 6. Turn off the jam, let it cool, but after 4 hours put it on fire again and cook for another 25 - 30 minutes, stirring regularly. We lay out the jam in sterile jars and, after cooling, put it away for storage in a cold place.

Tip: The jam is ready when the watermelon rinds become translucent.

The jam turns out to be an unusual color, fragrant and tasty. Now you can surprise your friends and relatives with an original delicacy in winter.

But this is not the only homemade watermelon peel jam.

Watermelon jam with lemon

We need a ripe watermelon, granulated sugar and a small lemon. The ratio of peeled watermelon peels and granulated sugar is 1: 1.5 kg. We clean the crusts from the skin and pulp, cut into pieces, cover with sugar, as in the previous recipe, and send it to the refrigerator for 12 hours. Next, cook the peels in their own juice over medium heat for 20 minutes, add the lemon cut into small pieces. Cook for another 5 minutes and remove from heat. After 3 hours, cook again with jam for 20 minutes, put it hot in sterile jars and put it away for storage.

Watermelon pulp jam

Ingredients: pitted watermelon pulp - 1 kg, sugar - 1 kg, a small lemon or 2 g of citric acid. Pour the watermelon cut into small pieces with half the sugar and leave until it gives juice. Next, drain the liquid, add the rest of the sand and cook the syrup for 2-3 minutes. Pour the pulp with hot syrup, gradually bring to a boil and cook for 5 minutes over low heat. We remove and insist 8 - 9 hours. Then again boil for 2-3 minutes and insist 4-5 hours. Add chopped lemon and boil for the last time for 2-3 minutes. Hot jam is placed in sterile jars. Store in refrigerator or other cool place.

Watermelon peel jam in a slow cooker

For this simple recipe, we need: watermelon peels - 1 kg, granulated sugar - 1.2 kg, water - 500 ml. In the bowl of the multicooker, we prepare the syrup from water and sugar for 40 - 45 minutes, selecting the “Cook” mode. Dip peeled and cut into pieces of crust into syrup and cook for another 30 minutes. Leave the bowl overnight. In the morning we prepare the jam in the “Extinguish” mode for another two hours. Store in sterile jars in a cool place.

Watermelon and orange jam

An original and bright recipe: pitted and peeled watermelon pulp - 1 kg, medium oranges - 2 pcs., granulated sugar - 1 kg. Cut watermelon and oranges with peel into pieces and sprinkle with sugar. After the mixture gives juice, put on a small fire and cook for 10 - 15 minutes. Cool and cook again under the same conditions. We repeat 3-4 times. Store in sterile jars in a cool place.

All the proposed recipes are easy to prepare, and the jam is fragrant, bright and tasty.

The refreshing taste of watermelon is familiar to everyone, 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, the pulp of the berry comes into play, as a result, a homogeneous and tender workpiece is obtained. In the second, watermelon peels act as raw materials. In the finished jam, they turn into fragrant candied fruits or candied slices.

Classic watermelon jam

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

• 1000 g of the pulp of a ripe (but not overripe) watermelon, pitted and peeled;
• 800 g of sugar;
• 3 g citric acid or 15 ml lemon juice;
• 3-4 g vanilla powder or equivalent vanilla sugar.

Cooking recipe step by step:

1. Cut the washed watermelon into slices, cut off the peel and remove the seeds. Cut the pulp into random pieces of medium size. Pour in ½ of the sugar and leave for a couple of hours so that the watermelon starts juice.
2. Drain the released liquid into another vessel and put on fire. After bringing to a boil, add 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 soak overnight in syrup. Although watermelon has juicy pulp, it has veins that can only be softened by keeping a certain number of hours in syrup.
4. Add citric acid (juice) and vanillin to the cooled jam, 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 make fragrant and thick jam with the addition of 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.

Boiling sequence:

1. Give the chopped pulp of watermelon to extract the juice. To do this, it is cut into pieces, covered with sugar and left for 60 minutes.
2. After that, boil the watermelon in its own juice for 15 minutes after boiling. Remove the slices of pulp, and continue to boil the syrup. It must be boiled down to 1/3 of the original volume.
3. After 20 minutes of boiling the syrup, squeeze lemon juice 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 start canning in prepared sterile jars.

Easy Lemon Juice Recipe

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.

Steps of cooking:

1. Pour 50 ml of water into a saucepan with watermelon pulp and boil the mass for about thirty minutes after boiling, so that the pulp becomes soft.
2. Mix lemon juice with 200 ml of the remaining water, 200 g of sugar and cook a thick syrup, which should stretch in threads.
3. Pour sugar into the already soft pulp of watermelon and continue to cook, stirring. When all the crystals are dissolved, pour in the prepared syrup and pour in the chopped lemon zest.
4. Boil the jam for another 40 minutes, and then package hot in clean and sterile jars.

Marmalade from watermelon peels

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

For one serving of dessert you will need:

• 500 g of 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.

Progress:

1. Peeled from the juicy pulp and hard green shell, cut the peel into small pieces. You can do this 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 by substituting a colander with crusts under running water.
3. Put the peels in a thick-walled saucepan, cover with half the prescription amount of sugar and pour in the water. The liquid should only slightly cover the crusts. Boil the contents of the pan for 15 minutes, then soak the crusts in syrup for 12 hours.
4. Repeat boiling and soaking in syrup again. Boil for the third time, adding the remaining sugar, juice and lemon zest. Let it boil for 5-10 minutes, then fold it back and the sieve, and when the syrup drains completely and the marmalade dries a little, roll it in sugar.

Watermelon peels are able to absorb taste, color and aroma like a sponge, so during the last boil, food colors and flavors (vanilla, cinnamon, cardamom, orange peel, and others) can be added to the syrup.

With pectin for the winter

Pectin is a thickener of plant origin, which makes preparations from berries and fruits viscous and dense, turning them into jams and preserves. But watermelon cannot boast of a high content of pectin, so you can cook thick jam by adding a component during cooking.

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

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

Cooking method:

1. After the pulp of watermelon mixed with sugar releases juice (it will take one to two hours), you can proceed to direct cooking.
2. On low heat, bring the mass to a boil and boil for five to seven minutes. Then cool completely. Repeat the procedure one more time.
3. Add vanilla, pectin thickener, lemon juice to the chilled jam. Mix everything well with a wooden spatula, bring to a boil again. Cook for another five minutes and cork in sterile jars.

Watermelon jam with orange

Orange is often added to various berries, fruits and even vegetables during the preparation of jam. An orange fruit is used, 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 watermelon pulp, pitted and peeled;
• 1000 g of sugar;
• 3 oranges.

Cook jam in the following sequence:

1. Put the watermelon pulp prepared and cut into small cubes into a saucepan. Send crushed oranges to her. They are cut into cubes along with the peel. In the finished jam, it will look like candied fruit.
2. Pour berries and fruits with sugar and leave for a while (enough for half an hour). 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 a modern assistant to every housewife - a slow cooker. It is worth noting that such a preparation is obtained quite liquid (rather 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. Put the pieces of watermelon pulp in a multi-pan and cover with sugar. Leave for two hours to extract the juice.
2. Then cook, using the "Extinguishing" 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 to sterile jars, roll up with iron lids and cool, setting upside down.

Watermelon peel jam

Having bought a thick-skinned watermelon on the market, most are disappointed, but this is not a reason to be upset.

The thick peel of a watermelon can become 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 water for syrup.

Cooking technology:

1. Prepare watermelon rinds. Since only their white part will go into the jam, the pulp and green crust must be cut off. 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, blanch the crusts for 5-6 minutes, then immediately immerse them in ice water for 2-3 minutes and drain in a colander.
3. Make syrup from water and sugar. While it is hot, put blanched crusts into it and leave for 6-8 hours. After such an 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. This should be followed by a third exposure (again 6-8 hours). After it, the crusts are boiled for 10-15 minutes and sealed in sterile jars. Watermelon peel jam is ready.

Whatever recipe for watermelon jam the hostess decides to cook, you need to remember its obligatory ingredient is citric acid or lemon juice. These products act as natural preservatives and will add a pleasant sourness to the workpiece, removing excess cloying.

Watermelons are traditionally popular among adults and children, who are ready to wait for the season for months to enjoy their favorite fruits. And if you figure out how to cook watermelon jam, a pleasant taste will delight all year round. Few people know that preparations for the winter, based on the use of juicy berries, are also infinitely useful.

Their use has a beneficial effect on the state of the digestive system, prevents the development of diseases associated with the work of the heart and blood vessels. Well, if you cook the product according to all the rules, in terms of its therapeutic properties, it will be compared with bee honey. It can be used to prevent the development of respiratory diseases and beriberi, strengthen immunity and eliminate signs of seasonal depression.

The wrong approach to creating watermelon preparations for the winter is fraught not only with spoilage of the product and obtaining not the most delicious result, but also with health risks. Unfortunately, today more and more fruits are put up for sale, overflowing with nitrates, stimulants and dyes. You should not buy berries that look very red and bright when cut. Given the sweetness of the component and the frequent use of sugar in recipes, even from not the sweetest watermelon, you can get a delicious dessert.

After a suitable fruit is selected, you can begin to boil the blanks. In this case, you need to remember a number of important nuances:

• Watermelon jam burns quickly and strongly. To prevent this, the preparation for the winter must be kneaded regularly and thoroughly, using a wooden or silicone spatula for this.
• It is better to close such desserts closer to autumn, using late varieties of berries. They usually do not contain many harmful components, but they are high in sugar and glucose, due to which the final product is thicker and more aromatic.
• The mass prepared from watermelon pulp actively foams, therefore, to create blanks, you need to use bulky dishes.

Tip: Before closing the berry pulp for the winter, it is recommended to infuse a piece of it in drinking water. If the liquid is colored, it is better to refuse such a product. And not only as a basic component for jam, but in general as a food product.

• A delicacy can also be prepared from watermelon peels, but when using the pulp, it turns out to be more saturated, and the taste of the fruit comes through much more clearly.

For preparations for the winter, it is not necessary to use cane sugar, as indicated in some recipes. Numerous tests and comparisons have shown that the usual, albeit cheaper, white product gives exactly the same result.

Traditional watermelon pulp jam with and without sugar

There are not so many options for making classic watermelon jam. For variety, you can experiment with approaches that involve the use of sugar or the elimination of it.

• Watermelon jam with sugar. For 1 kg of pitted berry pulp, we take a pinch of vanillin, 1 kg of granulated sugar, lemon and a bag of pectin, if you want to get a thick composition. Cut the pulp of the watermelon into cubes, sprinkle with sugar and leave for a couple of hours to extract the juice. Bring the mass to a boil, keep on fire for half an hour, insist for 2 hours and boil again. Again we insist the product for 2 hours, grind through a sieve, add vanilla and lemon juice. At the same stage, add pectin, stir everything well, and after half an hour we pack it in jars and close it for the winter.

• Watermelon jam without sugar. A similar product is also called watermelon honey, and it is considered one of the most useful options for winter preparations. Cut the pulp of the pitted watermelon into pieces and place in a bowl for cooking. Bring the mass to a boil and boil over low heat until its volume decreases by 2-3 times. Remove the product from the stove, let it cool and grind through a sieve. The resulting composition is again put on fire and boiled to the state of a thick substance of a dark amber color. We lay it out in jars while still hot and roll them up.

The last version of the product, although it does not contain sugar, which acts as a preservative, can be stored all winter. True, only if you keep it in cool conditions, for example, in the refrigerator.

Options for making watermelon jam with lemon or mint

To cook something not so traditional, you can use the following recipes:

• Watermelon dessert with lemon. For 400 g of watermelon pulp we take one lemon, 1.5 cups of water and 400 g of granulated sugar. Cut the pitted watermelon pulp into pieces, pour a quarter cup of water and boil over medium heat until the mass softens. On average, this takes about 30 minutes. During this time, we prepare syrup from the remaining water, a glass of sugar, lemon juice and citrus zest. Pour the remaining sugar into the watermelon mass and stir until the crystals dissolve. Then add syrup to the product and cook it until it thickens well, about 40-50 minutes. We close the finished jam for the winter while still hot.

• Watermelon treat with mint. For 4 cups of chopped pitted watermelon pulp, we take the zest of one lemon, a couple of tablespoons of lemon juice, a third of a glass of dry white wine, a bunch of chopped fresh mint (about half a glass), 1.5 cups of sugar and a tablespoon of grated ginger. Gourmets can additionally take half a teaspoon of black pepper. Mint, zest and sugar are thoroughly beaten in a blender. Then beat the watermelon pulp (if pepper is used, then add it). We mix the processed products and boil down to half the volume. Then we introduce all the other components into the workpiece and boil over medium heat for about 6-8 minutes. No need to keep the product longer, it will thicken quite strongly after turning it off. Jam is simply laid out in jars and rolled up.

Of course, you can experiment with watermelon on your own, but you need to remember that this component is rather capricious and does not go well with most fruits and berries. The result may not be the most successful even when combining simple and tasty ingredients.