Jam from watermelon crusts - simple and original recipes of unusual delicacy

Jam from watermelon crusts - not too common, but very tasty treat. Not everyone knows the fact that from the product that is often thrown away, you can prepare such an appetizing dish. To your liking, citrus, spices or other fruits are added.

How to cook jam from watermelon crusts?

Jam from watermelon crusts at home is not difficult to prepare. The main thing is to pick the right raw materials and observe the cooking technology. The tips and recommendations below will help to successfully cope with the task.

1. To make a delicious jam, you need to choose watermelons, in which the green layer is thick.
2. If jam is added to the jam, then only ripe watermelons of late varieties should be used.
3. From spices to jam from watermelon crusts more often add cardamom, cinnamon, vanillin.
4. To make the crusts in the jam have a soft, rather dense structure, they can be previously held in a soda solution.

Jam from watermelon crusts - the easiest recipe

Simple jam from watermelon crusts is prepared very easily. Due to the fact that the initial product is not subjected to long-term heat treatment, but is prepared in several stages, the pieces of watermelon crusts do not disintegrate, but remain intact. And that the delicacy looked more interesting, the crusts can be knitted with a knife.

Ingredients:

• sand sugar - 1 kg;
• water 400 ml;
• crust of watermelon - 1 kg.

Preparation

1. From the water and sugar, syrup is cooked, spread the crusts in it and cook for 5-7 minutes, then give 15 minutes to stand.
2. Again boil for 5 minutes, set aside and cooked for the last time.
3. Distribute the jam on the containers and cork.

Jam from watermelon crusts with lemon

The recipe of jam from watermelon crusts with lemon, presented below, will help to prepare a fragrant dish with a gentle citrus aroma and taste. In this case, use only zest. But you can add crushed pulp. Only in this case it should be added not to the third, but to the second cooking approach.

Ingredients:

• watermelon crusts - 1 kg;
• drinking water - 2 cups;
• sand sugar - 1 kg;
• lemon - 1 pc.

Preparation

1. Cake is cut into pieces, boiled for 5 minutes, dipped in cold water and dried.
2. From the water and sugar, syrup is boiled and poured into them for 12 hours.
3. Boil for 5 minutes and set aside until cooling.
4. Again, cook for about 10 minutes, add grated zest, boil for another 10 minutes, immediately poured into jars and rolled.

Jam from watermelon crusts with orange

The recipe for jam from watermelon crusts with oranges has a pleasant golden color. The juice can not be squeezed out, but simply cut the flesh into pieces and boil together with the rest of the ingredients. With the amount of sugar indicated in the recipe, the jam turns out to be very sweet. If this option is not very like, you can put sugar and less.

Ingredients:

• sugar, watermelon crusts - 1.2 kg each;
• a large orange - 1 piece;
• drinking water - 700 ml.

Preparation

1. Watermelon crusts are cut into pieces, poured water and boiled for 10 minutes.
2. The orange squeezes out the juice, the peel is rubbed on the grater.
3. Add orange peel and juice to the water and cook until the sugar dissolves.
4. Put the crust in the syrup, boil and cool down for 7 minutes.
5. Repeat the procedure twice more.
6. After that, jam from orange and watermelon crusts will be ready.

Watermelon jam is a recipe for crusts and pulp

Jam from watermelon crusts and pulp is very tasty, has a delicate pinkish color and a pleasant aroma. The flesh can be ground in various ways - you can cut it finely, rub through a sieve or knead it with a fork. It all depends on how you want to see it in the finished product.

Ingredients:

• watermelon crusts - 1 kg;
• drinking water - 700 ml;
• sand sugar - 1,2 kg;
• pulp of watermelon - 500 g.

Preparation

1. Half of the sugar is stirred in 3 glasses of water.
2. Bring the syrup to a boil, lower the crust into it and, stirring, boil for 20 minutes.
3. Remove the pan from the stove and allow it to brew for 10 hours.
4. Pour the remaining sugar, add the pulp and cook for 10 minutes.
5. They again set aside for 8-10 hours and the last time they cook for a quarter of an hour.

Jam from watermelon crusts - recipe with soda

Jam from watermelon crusts for the winter, cooked according to this recipe, is not quite ordinary. It reminds candied fruits in syrup. Due to the fact that the crusts were soaked in a soda solution, they turn out to be dense and slightly crispy. In the future, jam is very convenient to use as a filling in pies and cupcakes.

Ingredients:

• watermelon crusts - 1 kg;
• drinking water - 2 cups;
• sugar - 1,2 kg;
• cinnamon - 1 stick;
• baking soda - 10 g.

Preparation

1. Cork is cut into pieces.
2. Soda pour a liter of water, stir, pour the resulting solution of the crust and leave for 3 hours.
3. Then the soda solution is drained, and the cake is washed.
4. Put them in a saucepan, pour sugar, pour in 2 cups of water, stir and put on a plate.
5. Cook jam from watermelon crusts for 15 minutes.
6. Remove the container from the plate and leave until completely cooled.
7. Repeat the procedure 2 more times, the last time adding a cinnamon stick if desired.
8. Hot jam from watermelon crusts immediately poured over the containers and cork.

Jam from watermelon crusts with vanillin

Jam from watermelon crusts, the recipe of which is presented below, has a pleasant tender taste and light aroma. Vanillin should be added almost at the very end of cooking, so that its flavor is better preserved in the ready delicacy. Due to the fact that the product passes a long heat treatment, you can store the jam just in the pantry.

Ingredients:

• vanillin - 1 pinch;
• sand sugar - 1,2 kg;
• crust of watermelon - 1 kg.

Preparation

1. From the crusts cut the peel, and the light green part is cut into pieces.
2. Half of the sugar is poured into 750 ml of water and boiled for 10 minutes.
3. Add crusts, cook for a quarter of an hour, and then insist 12 hours.
4. Add the rest of the sugar, cook for 40 minutes, stirring.
5. 3 minutes before cooking, put vanillin.

Jam from watermelon crusts with apples

Jam from watermelon crusts with cinnamon and apples is an appetizing treat that can be served to tea or used as a filling for pies, because it is obtained not liquid, but dense due to the content of pectin in apples. Cinnamon can be used ground or in a stick, which is then removed.

Ingredients:

• sugar - 1,5 kg;
• peeled watermelon cakes - 1 kg;
• water - 500 ml;
• apples - 1 kg;
• cinnamon.

Preparation

1. Preparation of jam from watermelon crusts begin with the fact that the crusts are cut into squares and put them into boiling water for 6 minutes.
2. In the sugar syrup, crusts are cooked.
3. Remove the pan from the fire and leave it for 10 hours.
4. Add chopped apples and repeat the cooking procedure in 3 more doses at intervals of 2-3 hours.
5. Minutes for 5 before the end of the last boil, add a little cinnamon.

Jam from watermelon crust with mint

The recipe for jam from watermelon crusts for the winter , presented below, allows you to prepare an unusual treat with a light aroma and refreshing taste. All this is achieved due to the fact that mint sprigs are added to it. Due to the fact that this is a very delicate product, it does not need to be brewed, but it is enough that the mass should insist with it.

Ingredients:

• crust of watermelon - 1 kg;
• granulated sugar - 800 g;
• mint - 6 branches.

Preparation

1. Watermelon crusts are cut into pieces, covered with sugar and mixed.
2. When the crusts release the juice, place the container on the stove, boil for 5 minutes, turn it off and leave for 3 hours.
3. The second time give the mass to boil, boil for 5 minutes, turn off, add mint and again let it brew.
4. Then mint is extracted, the last time is cooked a delicious jam from watermelon crusts for 10 minutes and poured into boiling pots.

Jam from watermelon crusts in a multivark

The recipe for jam from watermelon crusts in the multivarquet is very simple. With the help of this technique, this delicacy can be cooked even easier and faster than the traditional way. This is achieved by the fact that the jam is cooked in the "Quenching" mode in which the necessary temperature is constantly maintained, while the pieces of watermelon crusts remain intact, and the jam does not burn.

Ingredients:

• crust of watermelon - 1 kg;
• sand sugar - 1 kg;
• medium-sized lemon - 1 pc.

Preparation

1. Cut small cubes of crust, add 1 lemon, chopped with zest and all this is covered with sugar.
2. After about an hour, juice will be allocated, then put the mass in the vessel's capacity and on the "Quenching" it is tormented for 60 minutes.
3. Hot jam in a multivark of watermelon crusts is distributed over containers and sealed