Watermelon peel jam: the easiest recipe for the winter with photos and videos

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 consumption.

Features of making jam from watermelon peels

Preparing a dessert is not difficult, the delicacy has no claims to 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, because they believe that they accumulate a large amount of nitrates. They remain in the thin skin of the watermelon, which should be trimmed and removed altogether.
• In order to remove nitrates from crusts, they are soaked in water with chalk. Leave it in it for 2-3 hours, then rinse and prepare a dessert.
• Don't make jam from the first watermelons that 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. These fruits are guaranteed to be cleaner than the very first ones.
• When preparing a dessert, sugar is placed in various proportions. Those with a sweet tooth start at 1.5 kg per 1 kg of crusts, and those who are not too fond of sweets add 600 g per 1 kg of watermelons.
• 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.

Preparing 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 as much as possible in the same way. This is necessary for uniform boiling.

Remaining preparations as you follow the steps of a specific recipe.

Watermelon peel jam for the winter: the easiest recipe

Preparing 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 making jam is given.

Step 1

The green skin is cut off the watermelon peels, the rest must be cut arbitrarily. It is necessary to try to make the pieces the same so that there are no problems during 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. Cover with material and leave for a day.

Step 6

After 24 hours, put 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 cooked to the desired state.

Step 8

They are laid out hot in jars, cooked in advance, washed and sterilized.Making jam according to this recipe, you don’t have to do a lot of work.

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

Jam from watermelon peels in a slow cooker

There is a multi-cooker 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 the 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 multicooker change the mode to “Steaming” and simmer for another 15 minutes.The finished dessert is laid out in jars and put away for storage.

Watermelon peel jam with orange

To make 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 the lemon and orange zest is being prepared. Do not touch the white layer, it will be bitter, thereby ruining 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, it is especially distinguished by its citrus taste, which surprises guests. Many cannot even understand what it is made of.

Watermelon peel jam with lemon

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

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 the 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 juice appears, 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 the jam 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.

Storing jam

Much 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. Optimum temperature 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 Vaseline.

High humidity in the storage room leads to the fact that the top layer of jam in those jars that are closed with paper lids deteriorates greatly. Such jam cannot 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.

Preparing jam from watermelon peels is not difficult, nothing is wasted with a good housewife. And in terms of usefulness, it is not inferior to some desserts from berries and fruits. Before jumping to conclusions about how delicious this dessert is, you should try making your own at home.

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