Watermelons can be eaten not only in the summer! Wonderful berry can be harvested for future use. Delicious salted and pickled watermelons. If you want something sweet, then you can make jam.
Indifferent sweet tooth will not remain!
Winter watermelon jam - general principles of preparation
Jam can be made from pure pulp of watermelon or from crusts. Both options are very tasty and interesting, and if illiquid parts are used, then it turns out also very cheap. According to the standard scheme, sugar is added at the rate of 1: 1, but since watermelons are sweet, sometimes the amount of sand is reduced.
Cooking Methods:
• Once. The product is filled with sugar, infused to isolate the juice, then boiled to the desired consistency.
• Three times. Watermelons boil in syrup for several minutes, then completely cool several times.
• With boiling syrup. This method allows you to get a thick jam that resembles honey.
In addition to the main ingredients, lemon juice or acid can be added to the jam. They do not allow sweets to be sugared, and also give a taste. Often put zest, cloves, cinnamon, sometimes watermelon is combined with other fruits or berries.
Ready jam can simply be laid out in dry jars, closed with tight lids, put in the refrigerator. If the preparation is done for the winter, it is better to use sterile jars and sealed lids, so the treat will reliably stand not only until the next season, unless, of course, something remains of it.
Ordinary watermelon pulp jam
The recipe for a simple, but very tasty and fragrant jam from the pulp of watermelon. In addition to sugar and the main ingredient, you will also need lemon juice. Instead, you can dilute 0.3 tsp. acids.
Ingredients
• 1 kg of pulp of watermelon;
• 900 g of sugar;
• 0.3 lemons.
Cooking
1. It is advisable not to use overripe watermelons for jam. We select the elastic flesh, cut into cubes, fold into a pot or basin, before jam was prepared in them.
2. Fall asleep with granulated sugar. Watermelons are very juicy, so cover and leave for only two hours. But you can leave it in the refrigerator all night if you wish.
3. Did the juice stand out? Gently stir the remaining sugar, put the pan on the stove. Bring to a boil, detect exactly ten minutes and turn it off. The foam that will appear during the cooking process must be removed immediately.
4. Once the jam has completely cooled, turn on the stove again and cook the watermelons for another 10 minutes. Cool to room temperature.
5. Before the last cooking, add lemon juice. You can pour the diluted acid, but in dry form, you can not fall asleep. We part with hot water, so it will dissolve in a small amount of liquid.
6. Now you need to boil the delicacy again for 10-15 minutes, then pour into sterile jars, roll up.
Winter watermelon jam (from crusts)
There is a very interesting recipe for watermelon jam for the winter, which is prepared from waste in the truest sense of the word. White crusts are used, which are between the pulp and the green crust. The weight of the pure product, i.e. trimmed, is indicated. If there is a layer of red pulp on it, then that's okay.
Ingredients
• 2 kg of watermelon peels;
• 6 tbsp. water;
• 2 kg of granulated sugar;
• lemon.
Cooking
1. The peeled white crusts need to be cut. So that they are well soaked in syrup, large pieces do not need to be done. You can cut into cubes, cubes, triangles or any other way.
2. Put the crusts in a saucepan, add 6 glasses of cold water, bring to a boil, boil for ten minutes.
3. Drain the water, add sugar syrup into it, put it on the stove again and bring to a boil.
4. Return the crusts to the pan, boil for ten minutes, cool.
5. Grind the zest with lemon, squeeze the juice.
6. Once the jam has completely cooled, pour the juice, put the zest and cook again ten minutes after boiling.
7. Cool again.
8. Put the watermelon delicacy again on the stove, cook over low heat for 10-15 minutes, pour it into jars, put it in storage.
Thick watermelon pulp jam
The method of making jam from the pulp of watermelon for the winter, which is very dense, even reminds me of honey in consistency. The cooking method is single, but it will take about four hours along with insisting.
Ingredients
• 2 kg of watermelon pulp;
• 1.6 kg of granulated sugar;
• 0.3 tsp citric acid.
Cooking
1. Cut the flesh of the watermelon into pieces, but do not grind, for this method you can make quite large cubes up to 2-3 centimeters.
2. Pour a little sugar on the bottom of the pan, lay out the watermelon pieces, pour sugar on top.
3. Cover, leave for a couple of hours to highlight the juice.
4. Put on the stove, gently stir, boil watermelon pieces for about ten minutes. As the foam appears, carefully remove.
5. Take a slotted spoon, take out pieces of watermelon from syrup. Or just merge into a colander. Pieces must be covered with something so that accidental rubbish or dust does not get into them.
6. The syrup is returned to the stove, set to cook.
7. To prevent sugaring. Dissolve citric acid in a tablespoon of water, add to the pan.
8. Prepare the syrup until the flask is thicker. But remember that after cooling it thickens yet. Usually boiled by a third.
9. Return the watermelon pieces to the syrup, boil for about ten minutes, all together and you're done! Cool and remove the jam in the refrigerator. Or pour the hot mass into sterile jars, put it in storage.
Winter watermelon jam with soda (from crusts)
Another way to cook watermelon peel for the winter. It is distinguished by the use of baking soda. The product softens the fibers, the crusts become softer, after cooking they are somewhat reminiscent of pineapple slices.
Ingredients
• 1 kg of peeled watermelon peels;
• 1 tsp ordinary soda;
• 1.2 kg of sugar;
• 1 cup boiling water;
• 1 g vanilla.
Cooking
1. Cut the peeled white crusts into small cubes or slices. Unlike pulp, it is better to chop finely. We fall asleep in a pan.
2. Pour a teaspoon of soda with a glass of boiling water, stir, add another five glasses of cold water. Pour all this to the watermelon peels, stir.
3. Leave the blank for five hours.
4. Drain the water with soda, rinse the pieces, pour clean cold water for 30 minutes. Then we merge it too.
5. Pour half the sugar, it turns out 600 g, add three glasses of water to it, put on the stove and prepare the syrup, it is enough to bring to a boil.
6. Put the prepared watermelon crusts in the syrup, fill in the remaining sugar, mix thoroughly and slowly bring to a boil. We’re in no hurry to dissolve all the sand.
7. Boil for 15 minutes, turn off. Leave the crusts for impregnation for 10-12 hours.
8. Re-put the watermelon jam on the stove. Add vanilla to it, but not necessary.
9. Boil a quarter of an hour, pour into jars, remove the watermelon miracle for storage.
Spicy jam made from the pulp of watermelon
If you do not like some types of spices, then you can safely exclude them or add something of your own. Cinnamon and vanilla pods are used here, but if desired, you can simply add powder from bags to the watermelon mass.
Ingredients
• 2 kg of pulp of watermelon;
• 2 kg of granulated sugar;
• 1 stick of cinnamon;
• 1 vanilla pod;
• 3 cloves;
• 0.5 lemon;
• 1 slice of ginger 3-5 g.
Cooking
1. Cut fresh watermelon pulp, sprinkle with granulated sugar, leave to separate juices for several hours.
2. Put on the stove, stir well.
3. Tear off a piece of gauze or a wide bandage, put all the spices on it. It is better to cut ginger into slices so that the root gives off all the aroma. Tie a knot.
4. When boiling from watermelon jam, remove the foam and only after that add a bundle with spices. If you throw it earlier, then foam will collect on the fabric.
5. Boil the jam for 10-15 minutes. Cooling down. Repeat cooking one more time and cool again.
6. Before the third cooking squeeze lemon juice. We put on the stove, boil for 5-7 minutes, squeeze a bag of spices with two spoons.
7. Boil another minute, pour spicy watermelon jam into jars.
Winter watermelon jam "Citrus flavor"
A variant of wonderful and unusually fragrant watermelon jam for the winter. It uses lemon and orange. But if you wish, you can take one thing or add another citrus, for example, mandarin, lime.
Ingredients
• 1.5 kg of watermelon;
• 1 orange;
• 1 lemon;
• 1.5 kg of sugar.
Cooking
1. Rinse lemons and oranges thoroughly, cut into small cubes together with the peel. Pour into a saucepan. Bones and white films in the course of cutting, it is desirable to remove.
2. Add diced watermelon and prescription sugar. Leave on for three hours.
3. Boil for 15 minutes, leave for 10 hours. Boil a quarter of an hour again and leave to cool completely.
4. Boil the jam again. Assess the condition of orange peels. If they are suddenly harsh, then let the jam soak in the syrup again.
5. If the crusts are soft, saturated, then pour the watermelon mass into jars, roll up.
Winter watermelon jam - tips and tricks
• If the watermelon jam is too liquid, you can add a special thickener, it is sold in bags in the spice departments.
• Foam in jam is not only ugly, but also dangerous for preparation. Mumps that accidentally hit accumulate in it. To extend the safety of watermelon treats, you need to carefully clean everything.
• Open watermelon jam will not grow moldy and will be perfectly preserved for several months if you sprinkle powdered sugar on top of it.
