Cooking jam from watermelon peels: recipes, photos, tips. Summer in a jar: making jam from watermelon peels in a slow cooker

In summer and early autumn, watermelons are very popular. Everyone loves this juicy berry, from young to old. At this time, you just need to cook watermelon pulp jam, I’ll tell you the recipe now and show you a photo. We will cook watermelon jam for the winter in a slow cooker. Juicy watermelon is perfectly boiled in it. For piquancy, you can add lemon or orange zest to it, sprinkle with sugar so that it releases a lot of juice. In winter, this jam can be served with pancakes, pancakes, added to sweet casseroles or creams.
To prepare watermelon jam with lemon in a slow cooker, we need 1.5 hours, the product yield is 1 liter.
Ingredients:
- ripe watermelon - 1.3 kilograms,
- lemon - 1 piece,
- sugar - 600 grams,
- lemon - 0.5 teaspoon.



The main thing is to buy a juicy, sweet and ripe watermelon. It is desirable that there are few bones in it. You can even use overripe watermelons, you need them to be very fragrant, and there was a lot of juice in it.




We cut off two, three thick circles, this is about a kilogram. It is not possible to cook a lot of jam in a slow cooker, it will run out of the bowl. If you have a lot of watermelons, then you need a large pot and stove, and even time to cook and mix it all.




We cut off the peel, select all the bones from the pulp of the watermelon. You can cut the pieces into smaller ones so that they boil quickly. Pour the pulp of the watermelon into the multicooker bowl.




We fall asleep with sugar, close the multicooker with a lid and leave for 30 minutes so that the watermelon starts juice and the sugar melts.




After a while, this happened.




Pour boiling water over the lemon and remove the zest from it with a grater. It is better to use a fine grater. You can also cut the zest with a special vegetable peeler, just make sure that there is no white pulp.




Turn on the Extinguishing mode and set the timer for 30 minutes.
We hear the multicooker signal, open it.




Pour the watermelon mass into a saucepan and use a blender to beat everything into a puree so that the multicooker bowl is not damaged. You can grind watermelon pulp through a sieve if you do not have a blender. Then pour it back into the multicooker. Add citric acid, you can add cinnamon or saffron. Another 5 minutes on the Quenching mode, boil the jam.




We put half-liter jars steamed on the table and pour jam from watermelon pulp with a special ladle. You can also pour into jars of 300 milliliters, as you wish.




We twist the euro lids and cover the jars with a towel. After a while, they will cool down and you can put them in the basement.




Watermelon jam in the multicooker is ready!



As for the crusts, you don’t throw them away, it’s better to boil them

Do you love watermelons? In summer, there is enough of this goodness in shops and markets, but how you want to keep a piece of summer and enjoy its warmth in winter! Many people do just that - they preserve jam from watermelon peels. If you often eat watermelons, then do not throw away the crusts. They make an incredibly tasty, fragrant and viscous jam. “Popular about Health” will tell you a recipe for such a delicacy, and more than one, and among them there is also a guide for those who prefer to cook in a slow cooker.

How to make jam in a slow cooker from watermelon peels?

To prepare a treat, you only need a large watermelon, which you will have to eat and sugar (the amount depends on the weight of the watermelon peels). Take the same amount of granulated sugar as the crusts will weigh.

So, let's begin. If you have already eaten a watermelon, now you need to cut off the green skin from the remaining peels. She will not go into jam - too tough and bitter. We leave only the light part. Cut the pulp into cubes (side size 2 centimeters).

We put the sliced ​​\u200b\u200bin a convenient container, sprinkle with sugar. Let the pulp from the crusts release juice. This will take about 4 hours. After a lot of liquid forms in the bowl, we send the crusts to the slow cooker, do not close the lid until it boils. Activate the desired mode. In this case, “Cooking” or “Soup” (depending on the model of the unit).

While the syrup boils, stir it so that the sugar does not stick to the bottom. And also remove the foam, which now and then appears on the surface of the jam. As soon as the mass boils, close the lid. We leave the steam release valve ajar so that excess moisture evaporates during the cooking process. Otherwise, the jam will be too liquid. Cooking time - 40 minutes.

While the watermelon peel jam is cooking, sterilize the jars and lids. Divide the finished delicacy into containers, twist. Leave the blanks to cool by turning them over and wrapping them in a blanket.

Recipe for watermelon peel jam in a slow cooker with lemon

This jam differs from the previous one in its pleasant sourness and fresh citrus aroma. Do you want to cook it? It will take 800 grams of watermelon peels, one lemon and 800 grams of sugar.

Free the watermelon rinds from the green skin, leaving only the light part. Cut them into small cubes. Wash the lemon, remove the seeds. Cut the citrus into slices along with the peel. Pass the rind and lemon through a meat grinder. Place the resulting mass in a slow cooker and add half the sugar, mix.

Turn on the "Cooking" mode, but do not close the unit yet. During the heating process, the sugar will begin to dissolve, then enter the rest of it. Jam must be mixed several times, and then remove the foam. Only then can you close the lid, but leave the steam release valve open. We cook the delicacy for 40 minutes, turn it off, immediately pour into jars and seal with lids.

Another home-made jam from watermelon peels - a recipe with oranges

Take 1 kilogram of watermelon peels, 3 oranges and 1.4 kilograms of sugar.

Cut off the green part from the peels, chop the pulp into cubes. Oranges should be peeled, the pits removed and the pulp grated or chopped with a blender. Place the raw materials for jam in an enamel basin, sprinkle with sugar. This time, you don't have to wait for the watermelon rinds to release their juice, because the oranges have given enough liquid. You can start cooking right away.

Turn on the burner and during the heating process, stir the mass periodically so that the sugar does not burn. Remove sweet foam from the surface. After boiling, the mass should be boiled until it thickens for about 45 minutes, or you can do otherwise - cook in three stages. That is, boil the jam for 5 minutes, remove from heat, let stand until the next day. Boil again and turn off after five minutes of cooking. The next day, repeat everything again, only this time the hot watermelon peel jam is poured into jars (previously sterilized) and rolled up.

You can also make such jam in a slow cooker, following the same principle as described above. The main thing is to open the valve so that the liquid evaporates faster.

Tips for housewives

On the Internet, you can find recipes with watermelon peels, in which housewives recommend soaking them in a soda solution for 3-4 hours before cooking. Why do they do it? In order for watermelon raw materials to remain dense and elastic. If you like soft fruits in a finished treat, then you do not need to soak the peels. Otherwise, they will need to be washed three times under running water so that there is no taste of soda.

Jam will turn out very tasty and fragrant if you add a spoonful of vanilla to it at the end of cooking. It is easy to give a beautiful shape to pieces of watermelon peels if you use a curly knife. Then no one will guess exactly what your jam is made of.

Now you can cook an unusually tasty and fragrant jam at home in a slow cooker. Just imagine how surprised your guests will be if you serve such a delicacy for tea! Now, if you're buying a large watermelon for the family, think twice before throwing away a great raw material for future harvesting for the winter.

- an original delicacy that differs from classic berry preparations in tenderness and rich aroma. Watermelon jam is quite easy to prepare, it keeps well and is great for winter tea parties and as a filling for sweet pastries.

Everyone knows about the benefits of a sweet and juicy berry, but not many people know that it is possible to cook tasty and no less healthy jam from it for the winter. Traditionally, several well-known and proven methods are used to make watermelon jam, but there is always room for experimentation in cooking, and every housewife can try to diversify the taste of the delicacy by using additional ingredients. The use of certain tricks will help to keep such necessary vitamins and other valuable substances in the harvest in winter.

Watermelon jam continues to be a rather rare delicacy only because not many people know how to cook it properly. There are several important recommendations that should be followed no matter which recipe will be used.

• Fruit selection.

The taste of the dessert largely depends on the correct one. They must be fully ripe, with preference given to late varieties. In late-ripening fruits, the concentration of sucrose and glucose is slightly higher, due to which watermelon jam becomes thicker.

In the case of preparing delicacies from the pulp, you should choose the so-called "boys": they have smaller seeds and there are not as many of them as in the "girls".

• Dishes.

Before you cook a fragrant dessert, you should prepare all the necessary utensils. The cooking container should be a third larger than the planned initial volume of the fruit mass, since during the boil, watermelon jam produces a large amount of foam. For mixing, use a wooden spatula or spoon.

Watermelon jam is usually stored in glass jars. If the preparation is done for the winter, they must be steam sterilized for 5-10 minutes. The lids are washed well and dipped in boiling water for a few minutes.

• Cooking process.

During boiling, the mass must be periodically stirred, preventing it from burning, and removing all the foam formed on the surface. Watermelon jam from pulp takes longer to cook than from peels, as it should boil well and thicken. The crusts should become soft during the cooking process.

Properly prepared watermelon jam should be not only tasty, but also beautiful. To do this, use the following tips:

From the pulp

For winter preparations, both peels and pulp of watermelon are equally suitable. Many lovers of sweet berries prefer the second option, since properly brewed pulp jam resembles a very delicate jam with a fresh watermelon flavor. To enhance the taste and change the texture, a variety of ingredients are added to the delicacy.

Recipe with citrus

One of the most popular is the recipe with the addition of orange, lemon or lime.

With lemon

To prepare such a jam, you will need 1.5 kg of pulp from a fully ripe fruit, 800-900 g of granulated sugar (the amount depends on the sweetness of the berry) and two lemons.

The step by step recipe looks like this:

• The inner part of the berry is cut into slices no larger than 2 cm in size and all seeds are removed.
• The lemon is washed and also cut into small pieces directly with the zest.
• Watermelon with lemon is placed in a container and covered with sugar.
• After the fruit starts up the juice, the mass is gently kneaded and put on fire, which is reduced after boiling.
• 15 minutes after the appearance of the foam, the pan is set aside.
• The cooled watermelon jam again needs to be boiled for at least 15 minutes, and then taken out to a cool place.
• After a few hours, the contents of the pan are boiled for the third time and laid out hot in a pre-prepared container.

with orange

You can prepare watermelon jam with orange as described above. To enhance the aroma and give it a pleasant sourness, zest and finely chopped slices from three large fruits are added to the same volume of pulp and sugar. Watermelon with orange is boiled to the required density and rolled into jars.

Watermelon jam with citrus fruits is one of the best vitamin desserts.

Recipe with pectin

All lovers of thick jam can recommend a recipe with the addition of a thickener. As an additive, it is better to use ready-made mixtures with pectin. Before you cook a dessert for the winter, you should pay attention to the composition of the thickener: if it does not contain citric acid, you need to add it during the cooking process or replace it with juice from half a lemon. This will ensure long-term storage of the winter harvest and give it a richer taste.

To get a thick jam from watermelon, ripe, but still quite dense pulp is best suited. It must be cut into slices with a side of 3-4 cm. For every 500 g of pulp, the same amount of granulated sugar, 20 g of pectin thickener and a little vanilla will be required.

The slices are laid out in a container along with sugar and left for 1.5-2 hours. After that, the contents of the dishes are gently kneaded and boiled over low heat. The first time watermelon jam is boiled for 15 minutes. After cooling, vanillin is added to the resulting mass, brought to a boil again and boiled for 7-10 minutes. Before the third boiling, pectin is poured into the container. After 5 minutes, boiling watermelon jam is quickly poured into jars.

Recipe with spices

The result of a successful culinary experiment is a recipe using watermelon pulp and several aromatic spices: cinnamon, cloves and ginger. The basis of such a watermelon jam will be sliced ​​\u200b\u200band pulp mixed with sugar in a 1: 1 ratio. As additional components, citric acid and vanilla (a pinch each), a teaspoon of cinnamon, 2-3 clove flowers, a piece of ginger root the size of a small plum are used.

The sequence of actions is as follows:

• The pulp that has released the juice is boiled for 15 minutes over low heat.
• Soaked pieces are laid out from the syrup in a separate container.
• Acid and vanillin are added to the dishes and boiled for about half an hour. The amount of liquid should be reduced by half.
• The spices are crushed and tied into a piece of gauze folded in half. The resulting bag of spices is dipped in syrup and boiled for another 10 minutes. At this stage, you can add a few tablespoons of rum or liquor.
• The previously drawn pieces are lowered into the finished flavored syrup and kept on fire for another 5-7 minutes.

The recipe for watermelon jam can be varied with other spices and herbs: cardamom, mint, star anise.

Recipe with apples

Watermelon jam with apple slices is distinguished by an unusual and exquisite taste. For such a delicacy, hard apples with sweet and sour pulp are best suited. Fruits should be taken in equal parts, peeled, seeds removed and chopped. The prepared slices are weighed, the same amount of granulated sugar is added, kept until the juice is released and boiled over low heat. During the cooking process, you need to add a third of a teaspoon of citric acid or the juice of half a lemon for every 2 liters of jam.

If boiling watermelon jam with apples is carried out in several stages, it will be perfectly preserved until next summer. Melon can be added to the recipe instead of apples.

Quick Recipe

For those who do not like to spend a lot of time in the kitchen, we can recommend a quick and easy preparation of watermelon jam. The diced core is combined with sugar in equal proportions and left until the juice is released. Before cooking, the components are kneaded and a pinch of citric acid is added.

The container is put on a slow fire, the contents are brought to a boil and boiled, stirring occasionally, for 1-1.5 hours until thickened. It is recommended to store such watermelon jam only in the refrigerator and not longer than 2-3 months.

Despite the quick and fairly simple recipe, the resulting jam has a wonderful aroma and a pleasant taste with a slight sourness.

From crusts

At the height of the season, watermelon appears on almost every table. From the crusts remaining after the sweet berry, you can cook the original watermelon jam. The crust dessert has a pleasant taste and resembles candied fruits in amber syrup.

First you need to remove the top layer from the watermelon peels. Next, they are cut into neat pieces of the same size: this way the jam will look much more appetizing.

simple recipe

The simplest delicacy can be prepared in this way:

• The cubes cut from the crusts are covered with the same amount of sugar and left for 4 hours.
• After a sufficient amount of juice is released from the peel, it is boiled over very low heat. So the remaining sugar has time to dissolve and not burn.
• The contents of the container should boil for 5-7 minutes, then it is set aside and kept for a day.
• The duration of boiling fruit syrup on the second day is at least 10 minutes.
• On the third day, the syrup with already soaked and transparent cubes of crusts is boiled for 10-15 minutes and poured into jars.

Despite the fact that this recipe for watermelon jam is designed for three days, it is really the easiest and most beneficial.

Recipe with orange and lemon

Watermelon jam acquires a more refined taste and aroma due to the addition of citrus fruits. In addition to peels (1 kg) and sugar (1.2 kg), you will need one lemon and two large oranges.

The crusts are covered with sugar for 3-4 hours. The zest is removed from the fruit (when removing the top layer from the oranges, you should try not to cut off the white bitter crust), the oranges are cut into slices.

Further, the sequence of actions will be the same as in the method described above for boiling watermelon jam. It is necessary to add zest and orange slices after complete dissolution of granulated sugar during the first boil.

On the third day, watermelon jam can be rolled up and stored. Using a recipe with orange and lemon, you can cook a very fragrant treat with a slight sourness and a high content of vitamins.

Recipe with soda

With normal cooking in sugar syrup, the slices are quite dense. Using the baking soda will help soften the fibers and make the pieces cut from the crusts soft and pineapple-like in texture.

To begin with, you should prepare a kilogram of slices, as well as 1.2 kg of granulated sugar and a few grams of vanilla. Before cooking, the slices are placed in a bowl. A dessert spoon of soda is dissolved in a glass of boiling water, stirred and poured over the crusts. Another 4-5 glasses of cold water are poured there. Soaking time - at least 5 hours. After that, the water with soda is drained and the slices are soaked for another half an hour in clean water.

While the slices are in the water, you can boil the syrup. First, half the sugar is boiled with two glasses of water. When the liquid becomes transparent, the remaining granulated sugar and soaked pieces are poured into it.

After 10-15 minutes of boiling, the dishes are set aside. Crusts should be soaked in syrup for 10-12 hours. Before re-boiling watermelon jam, vanillin is introduced. Boiled syrup with slices is laid out in sterilized jars.

Using this recipe, you can make a very tender transparent watermelon jam.

In a slow cooker

The only drawback of watermelon jam is that the juicy core requires a long boil to the desired density. Cooking dessert in a slow cooker will help reduce the time it takes to bring it to the desired consistency and greatly simplify the process itself.

You can cook a delicacy in a slow cooker in the same way as in ordinary dishes, however, you should follow a few rules:

• The laying of the ingredients is carried out taking into account the fact that an abundant foam forms on the surface during boiling. In this regard, do not fill the bowl to the maximum mark. To prevent watermelon jam from running away, it is worth filling the container no more than two-thirds of the total volume.
• For boiling, use the "extinguishing" mode. The time is set depending on the method of preparation. If it is necessary to introduce thickeners, spices or fruits into the watermelon jam, the process can be carried out in two stages: first, the pulp or crusts with sugar are boiled for half an hour, then the rest of the products are added, and the cooking time in the stew mode is extended by another 20-30 minutes .
• A wooden spatula is used to periodically stir the contents of the bowl.
• Ready-made watermelon jam is laid out in jars and rolled up. To maintain the temperature in the bowl until the moment of spinning, you can set the heating mode.

The only disadvantage of making jam in a slow cooker is the relatively small size of the bowl. To prepare watermelon jam for a large family, you will need to repeat the process several times.

For the winter

Sweet dessert with a pleasant fresh aroma can be eaten immediately after preparation, but it is best to save a few jars for the winter. Many vitamins that are contained in the fruit are not destroyed even after heat treatment.

That is why watermelon jam is rightly called watermelon honey and is used to treat colds and strengthen immunity in winter. In addition to vitamins, it contains a large amount of micro and macro elements, natural antidepressant thiamine, folic acid. Striped berry sweets are also rich in antioxidants that slow down cell aging and reduce the impact of negative factors on the body.

A few spoonfuls of watermelon jam as an addition to herbal tea, cottage cheese dessert or sweet pastries will help replenish the vitamin supply and protect against colds in the cold season.

From an unripe fruit

Even at the height of the season, there is a chance to buy an unripe berry with a slightly pink center. Do not be upset because of an unsuccessful purchase, as it can be used for conservation. To make jam from an unripe watermelon, you will need sugar (0.5 kg for the same amount of pulp), a third of a tablespoon of citric acid, 15 g of a thickener and a teaspoon of rosemary.

The step by step recipe is:

• The middle of the pitted berry is cut into cubes and beat with a blender until smooth.
• Pour sugar and acid into the mass prepared in this way, mix well and put on fire.
• Pectin is poured into the boiling mass, and rosemary leaves are also placed in a gauze bag.
• 10 minutes after boiling, it is necessary to draw out the seasoning and pour hot watermelon jam into jars.

This method is also suitable for those who grow watermelons on their own plot. From the berries that have not had time to ripen, you get a delicious vitamin delicacy.

How much is stored

The shelf life depends on the container in which the finished dessert was laid out. Rolled into sterilized jars with airtight lids, watermelon jam will retain its taste and beneficial properties until the next season. It is better if it is stored in a cool dark place. The use of pectin as a thickener reduces the allowable storage time to 6-7 months.

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

The imagination of housewives is amazing. Numerous jam recipes, familiar to many, are already pretty boring. Resourceful hostesses use watermelon peels for jam. The advantages of such a dessert are that watermelon practically does not leave waste behind, and in terms of usefulness it is not inferior to many berries and fruits. Having tried this delicacy once, it is very difficult to refuse its preparation and use.

It is not difficult to prepare a dessert; the delicacy has no complaints about home conditions. The main thing is to strictly follow the recipe. Do everything exactly according to the calculations.

Properly cooked jam is stored for a long time and retains a large amount of useful substances:

• Many housewives do not want to make jam from watermelon peels, as they believe that a large amount of nitrates accumulate in them. They remain in the thin skin of the watermelon, which should be trimmed and removed altogether.
• In order to remove nitrates from the crusts, they are soaked in water with chalk. Leave it in it for 2-3 hours, then rinse and prepare a dessert.
• You should not cook jam from the first watermelons, which appear already in the middle of summer, they have a lot of nitrates. Plants are fed with various chemicals so that they grow faster and bear fruit. It is best to use watermelons bought in high season. Such fruits are guaranteed cleaner than the very first ones.
• When preparing a dessert, sugar is placed in various proportions. Sweet tooth starts from 1.5 kg per 1 kg of crusts, and those who do not like sweets too much add 600 g per 1 kg of watermelons.
• The cooking time is also different, someone cooks for 5 minutes, in several approaches, someone for 20 minutes, while the preparation is infused for 24 hours.

To prepare a delicacy, you don’t have to work especially hard. The cooking itself does not take much time, most of the allotted time the jam is infused.

Preparation of the main ingredient

Proper preparation of crusts is the key to a positive result. The main thing to do is to follow the recommendations indicated in the recipe, then everything will work out:

• First of all, they are soaked in chalky water in order to get rid of nitrates.
• Another way is to put them in a container, fill them with cold water and place them in the refrigerator. After that, the crusts are thoroughly washed, dried and peeled.
• Pieces are cut arbitrarily, but if possible equally. This is necessary for uniform boiling.

Other preparations follow the steps of a particular recipe.

Watermelon peel jam for the winter: the easiest recipe

The preparation of the simplest recipe is perfect for those who decide to cook this delicacy for the first time. You will need the same amount of crusts and granulated sugar.

For proper preparation, a step-by-step recipe for cooking jam is given.

Step 1

The green skin is cut off from the watermelon peels, the rest must be arbitrarily cut. It is necessary to try to make the pieces the same so that there are no problems in the cooking process.

Step 2

After weighing the resulting workpiece, measure the required amount of sugar. Sprinkle them with diced crusts.

Step 3

Shake the container to distribute the sugar. They clean it in a cool place and wait for the workpiece to release the juice. Approximately it will take 3.5-4 hours.

Step 4

After the allotted time has passed, gently mix, trying not to damage the structure of the crusts. Put on a slow fire so that the jam does not burn, stir occasionally.

Step 5

As the mass boils, the power of the fire is raised to medium. Stir well and remove the emerging foam well. Let it boil, but no more than 5 minutes. Then the workpiece is removed from the heat and left to cool at room temperature. Close the material and leave for a day.

Step 6

After 24 hours, put it on fire again and boil for 5 minutes. Turn off and leave for a day.

Step 7

The procedure is repeated, the jam is boiled for 5 minutes, stirring occasionally. A thick and viscous consistency signals the readiness of the dessert. If this does not happen, the jam is cooled again and boiled to the desired state.

Step 8

They put them in jars hot, cook them in advance, wash and sterilize. Making jam according to this recipe, you won’t have to do a lot of work.

And you can evaluate the taste of the finished delicacy in a few days. The jam will be saturated with syrup and will be ready to eat.

Watermelon peel jam in a slow cooker

There is a multicooker in almost every home. It significantly reduces the time spent on making jam. It will take 0.5 kg of crusts, 0.5 kg of sugar. If you want to keep the shape of the cubes, you should prepare 7 g of soda.

Watermelon is cut into small, arbitrary pieces. Pour in a solution of water with soda for half an hour. Then they are taken out and washed in cold running water.

Prepare the container of the multicooker, lay crusts in it, sprinkle with sugar.

In the "Extinguishing" mode, jam is simmered for 1 hour. It is necessary to stir the workpiece several times.

If the consistency does not suit you, then in the slow cooker change the mode to “Steam cooking” and simmer for another 15 minutes. The finished dessert is laid out in jars and put away for storage.

In order to prepare delicious jam, you will need 1 kg of crusts, 1.2 kg of sugar, 2 oranges and a lemon. Crusts of watermelons are crushed into arbitrary cubes. To do this, if desired, use a curly knife for cutting. Then, when finished, the pieces will look very beautiful. Pour the workpiece with sugar and leave to infuse for 4 hours.

Meanwhile, prepare the zest from the lemon and oranges. You do not need to touch the white layer, it will be bitter, thereby spoiling the taste of the finished jam.

When the workpiece starts the juice, put on fire. Bring to a boil, then add the zest and sliced ​​​​peeled orange slices into it. It takes 10 minutes to cook the dessert, then you need to remove and let cool. Then repeat this 3 times. If the jam is liquid, the number of repetitions is increased by 1 time.

The delicacy is laid out in jars, rolled up, wrapped and left to cool at room temperature.

This jam turns out to be excellent, especially it is distinguished by a citrus taste, which surprises guests. Many do not even understand what it is made of.

Watermelon rind jam with lemon

Unlike orange, lemon gives sourness, which makes the jam very tasty. 1 kg of watermelon peels, 0.9 kg of granulated sugar, 1 lemon will come in handy.

If necessary, citrus is replaced with citric acid.

The crusts are cut into small pieces, covered with sugar. The cooking itself will begin after 3-4 hours have passed. Then set on low heat and simmer it, after boiling, leave to boil for 10 minutes. Then you need to remove and let the jam cool. You do not need to insist for a day, a few hours are enough. After the jam has cooled completely, put it on fire again and boil for 10 minutes. Repeat in the same sequence one more time.

When the mass boils in the third approach, add a lemon, chopped into pieces along with the skin. Boil for 10 minutes, lay out hot, clean in the cellar.

With mint

As an option for all the sweet tooth, making jam from watermelon peels with mint. For him you will need: 1 watermelon, 1 tbsp. granulated sugar, mint to taste. The watermelon is cut into slices, the pink flesh is cut off and cleaned for home. Only peels will be used. They are cut into thin sticks, all this is covered with sugar, mint is added and left to infuse for several hours.

After the appearance of the juice, put on a very slow fire, bring to a boil.

Constantly collect the foam formed on the surface. When the workpiece boils, add the fire and cook for 40 minutes, while not forgetting to stir.

Prepare jars in advance, sterilize them and dry them. Lay out the jam that has cooled down, turn the jars upside down and leave for a day under a warm shelter. Then take it out and put it away for storage in a specially designated place.

A lot depends on how the jam was made. It must be laid out in sterile jars and rolled up. Then it will be stored for 1-2 years.

Sunlight should not penetrate into the room where the blanks are stored. The optimum temperature is from +10 ... +15 ⁰С.

If the jars are closed with iron lids, their shelf life increases. Only to preserve the integrity of the caps, they are coated with petroleum jelly.

High humidity in the storage room leads to the fact that the top layer of jam is badly damaged in those jars that are closed with paper lids. This jam should not be eaten.

Proper storage is a guarantee that the jam will last for more than one year. Only now the useful substances that are in the composition of the main ingredients are constantly decreasing.

It is not difficult to make jam from watermelon peels; nothing is wasted with a good housewife. And in terms of usefulness, it is not inferior to some desserts from berries and fruits. Before drawing conclusions about how delicious this dessert is, you should try to cook it yourself at home.