Antipyretics for children are prescribed by a pediatrician. But there are emergency situations for fever when the child needs to be given medicine immediately. Then the parents take responsibility and use antipyretic drugs. What is allowed to give to infants? How can you bring down the temperature in older children? What medicines are the safest?
From what only we did not prepare jam when we lived in Uzbekistan. And from berries, and from fruits, and even from vegetables. Yes, yes, do not be surprised cooked from tomatoes, zucchini and eggplant. And of course, melons were not ignored. It was prepared from melon and watermelon.
The melon went into business when they bought it not too sweet. No one wanted to eat such a melon, and this is not surprising in the land where the most delicious vegetables and fruits in the world are. And throwing it out was also a pity. And then such a melon was allowed to be harvested, or it was dried.
And they cooked from watermelon when they bought a thick-skinned watermelon. Then they cut off thick crusts from it and did not throw them away. I had to cook, and not in vain - it turned out very tasty.
Now the watermelon season is in full swing. And most likely, many come across watermelons with thick rinds. So why throw them away. What good to disappear! Let's cook. There will be something to drink tea with on long winter evenings. And how tasty it is to serve such jam with, or.
Prepared according to this recipe, it turns out not only tasty, but also beautiful. It is completely transparent, golden, as if filled with solar heat and light. Where does it come from, white watermelon rinds and sugar… and the color is simply amazing!
I suggest you buy a watermelon as soon as possible, and cook this delicacy for everyone! Well, at least a few cans.
We will need:
- watermelon rinds from one watermelon
- sugar at the rate of 1 kg of sugar per 1 kg of peeled crusts
Cooking:
1. Before you cut the watermelon, wash it well with warm water and soap. Then let the water drain. and cut as you normally would. Cut off the peels. Cut the pulp into slices and eat, and cut off the green part from the crusts. We won't need it, so throw it away right away.
When you cut off the peels, then leave a little of the red part of the watermelon on them. In this case, the delicacy will be both tastier and more beautiful.
2. Cut the white part into cubes. Dimensions can be arbitrary. Some people prefer large pieces, some smaller ones. I cut the crusts about 2x2 cm in size. When all the crusts are cut and cut, they must be weighed. We need this in order to know how much sugar to add.
For 1 kg of peeled watermelon peels, you need 1 kg of sugar.
If it is not possible to weigh, then add approximately, that is, “by eye”. Previously, no one had any scales, and sugar was always added “by eye”. And the jam did not become less tasty from this. But try better to shift the sugar in this case than not to report it.
3. Pour the cut pieces with sugar, shake the basin slightly from side to side so that the crusts mix with sugar. This way they will release the juice faster. Put them in a cool place so that the crusts release juice and the sugar begins to dissolve.
Someone adds water, or prepares a syrup of sugar and water. I consider it redundant. Watermelon is 90 percent water. So why do we need to add it. In addition, I personally like the finished product more, where there is more of a solid component than a liquid one. Watermelon rinds will already let in enough juice, and this will make a lot of syrup.
In addition, without adding water, the jam will be thicker, more viscous. And with water - liquid. And yes, it will take longer to cook. Therefore, decide for yourself whether you need to add water. But let me tell you right now, I would not recommend it.
4. Let the crusts with sugar stand for four hours. During this time, they will already let in a sufficient amount of juice in order to start cooking.
5. Gently mix the contents. Try not to damage the crusts while stirring during the entire cooking process. The jam will be beautiful when they are whole.
6. We put on a small fire so that the sugar gradually dissolves. If the fire is large, the sugar may burn. Do not forget to periodically gently stir the sliced \u200b\u200bpieces.
7. When the syrup begins to boil, and this will happen when all the sugar has dissolved, the fire can be added to medium. Foam will begin to appear, it must be carefully removed.
The foam should be removed when preparing any jam. If you leave it, then it can ferment during storage. And all our labors will be in vain.
8. Once the syrup boils over the entire surface, let it boil for only 5 minutes. Then turn it off immediately. Let cool at room temperature. When it cools down, cover with a towel so that it does not gather dust and that insects do not get into it. Flies, midges immediately feel where it is tasty.
It will stay until the next day. To prevent the towel from falling into the basin with the contents, you can first cover it with a grate from the oven, and only then cover it with a towel.
9. The next day, that is, after 24 hours, we repeat the procedure. That is, bring to a boil again, removing the foam, and cook for 5 minutes. Do not forget to mix the contents. We make sure that nothing burns. Sugar, it's so ... sticky, you almost can't keep track, it's already striving to stick somewhere.
We again remove the basin with the contents for 24 hours.
10. In the evening of this day, wash the jars and lids. We sterilize them. How to do this, you can see in the recipe. Turn the jars over so that all the water is glass.
11. On the third day, cook again for another 5 minutes. This time it's ready. The content should become thick and viscous.
If the liquid component has not become viscous, then the jam must be cooled, and again allowed to boil for 5-10 minutes, it is no longer necessary to wait 24 hours. Sometimes three times heating is not enough, but we still do not forget that watermelon is 90 percent water. Therefore, we need to achieve the desired state of ductility, sometimes 3 times is enough for this, and sometimes 5 times.
12. When we have achieved this state, immediately hot, we lay out a delicious delicacy in sterilized jars to the very top, right under the neck and twist the lids.
13. Store it in a cool place. It is not necessary to store in the refrigerator.
For flavor during cooking, you can add 4-5 sprigs of cloves if desired. Or add citrus fruits - oranges or lemons. Or both together. And if there is a vanilla pod, then just put it in the basin. It will fill all its contents with a simply divine aroma.
Watermelon rind jam with lemon or orange
We will need:
- watermelon peels - 1 kg
- sugar -1.2 kg
- orange - 2 pcs
- lemon - 1 pc.
Cooking:
This method of preparation completely repeats the first, described in great detail. Therefore, I will not dwell on the details, but only describe the main points.
1. Peel the watermelon rinds and cut them.
2. Fill with sugar. Leave to extract juice in a cool place for 3-4 hours.
4. Grate the lemon zest on a fine grater, or cut it with a special knife.
5. Grate the zest from two oranges on a fine grater. We rub only the crust itself, without touching the white pulp. It is bitter, and if it gets into the syrup, then it will be bitter.
6. When the crusts let the juice out, put the contents on a slow fire and heat, stirring until the sugar is completely dissolved.
7. In the meantime, peel the oranges from the remaining peel, disassemble into slices and cut each of the bottoms into halves.
8. Add chopped oranges, zest from them and from lemon, and also squeeze the juice from the lemon directly into the basin with peels and sugar.
9. Bring to a boil and cook for 5 minutes.
10. The next day, cook another 5 minutes, and the next - another 5 minutes.
11. If the syrup has not thickened, then the next time we cook it immediately after cooling, it is possible already until ready. And the cooking time can be extended up to 10 minutes.
12. We lay out the finished delicacy in sterilized jars and twist the lids.
13. Store in a cool place.
Jam with the addition of citrus fruits is obtained with a slight sourness, and with a very tasty aroma. Each piece of watermelon peel is soaked in citrus juice and becomes very tasty.
Usually, I always prepare such a delicacy with watermelon peels in this way. It is the most delicious, in my opinion. According to the first option, we cooked when we lived in Uzbekistan. There were no oranges or lemons there in the summer. And yes, it was a luxury.
In a very simple way, you can cook a delicious treat in a slow cooker.
Watermelon peel jam in a slow cooker
We will need:
- watermelon peels - 0.5 kg
- sugar -0.5 kg
- water -0.5 l
Cooking:
1. Peel and cut the watermelon peels into cubes of the desired size.
2. Place them in the multicooker bowl.
3. Boil water and pour crusts over it, add 300 g of sugar.
4. Set the "Extinguishing" mode, set the contents to cook for 1.5 hours. After an hour, add the remaining sugar.
5. When the time is up, you need to check what we have prepared. If the syrup is not thick enough, then you can set the "Steam" mode. We stand in this mode for 15 minutes.
6. Arrange hot in sterilized jars.
In such a recipe, you can also add an orange or a lemon, or both. Or just zest, or sprigs of cloves.
You can make jam without water. Here is another one of the video recipes on how to do this.
There is another way to prepare a watermelon delicacy without adding water. According to this recipe, you will need to purchase pectin powder in the store. In this case, cook it in the "Soup" mode until cooked, just with the addition of pectin. How to use it, you can read on the package. In order for the jam to thicken, for the last 15 minutes we also turn on the "Steam" mode.
Features of making jam from watermelon peels
- sometimes jam out watermelon rinds they are afraid to cook for the reason that they allegedly contain nitrates. Let's figure this out together.
In fact, nitrates accumulate in the peel. But we just throw out this very green peel, and we prepare jam from the white and pink parts.
In addition, watermelons are “fed” with nitrates when they are very early. This is done to shorten the ripening period. We prepare it in the midst, or at the end of the watermelon season. By this time, there is no need to “feed” watermelons with nitrates. They mature naturally.
There is a way by which all nitrates, if any, are washed off. How to do it.
The crusts are poured with cold water with chalk dissolved in it. Leave for 2-3 hours, then drain the water and rinse the crusts. Nitrates are "washed away" with water.
There is another simpler method, in which the crusts are simply poured with cold water and put in the refrigerator overnight. Then the water is drained, and the crusts are washed.
To resort to you to this method, or not, decide for yourself.
- the amount of sugar put into the crusts can be different. It all depends on taste preferences. Add from 600 g to 1.5 kg of sugar per 1 kg of crusts. Someone likes very sweet, someone less sweet. I consider the proportion of 1 kg of watermelon peels to 1 kg of sugar to be the most optimal.
- This watermelon delicacy is also prepared in different ways. This method is also used, as I suggest, but they cook it three times for 5 minutes during one day.
- They prepare it for 20 minutes, for example, within 2 days. Every housewife who cooks always has her own recipe.
I like to cook "five minutes" with an interval of 24 hours. So that the berries or fruits have time to be saturated with sugar syrup until the very middle. This is what allows you to achieve such transparency and taste. In addition, the liquid component, also saturated with juice from berries and fruits, becomes thick, viscous and also tasty.
Therefore, I do not rush, and cook with an interval of 24 hours. We have also prepared both, and.
In this article, I have tried to show you the most simple ways making jam from watermelon peels. I hope that you can easily choose the most suitable one for yourself. And you will get a tasty and fragrant delicacy that will delight you in the long winter, remembering the warm summer.
Bon appetit!
Watermelon is a favorite summer treat for almost everyone. In addition to being very tasty, this fruit is also beneficial for health. The pulp contains vitamins B, C and PP, folic acid, fiber, carotene. All these elements have a beneficial effect on the work of all systems and organs. Unfortunately, the period when you can eat this fresh berry is very small, literally a month or two. Therefore, many housewives make preparations from watermelon for the future. They ferment it, preserve it, freeze it. But in this article we will talk about how from a watermelon. The recipe for this delicacy will be presented to your attention not one, but three. Dishes prepared according to these descriptions are distinguished by a pleasant aroma, beautiful appearance and extraordinary taste.
Watermelon jam (pulp)
This type of delicacy is prepared precisely from the red part of this melon plant. Peel watermelon, remove seeds from it. Pulp (500 g) cut into small pieces and put in a saucepan with a thick bottom. Pour boiled water (200 g) into it and put the vessel on fire. Boil the watermelon until it becomes soft. Next, drain the liquid, and add half a kilogram of sugar and the zest of one lemon or orange to the watermelon pulp. Prepare the syrup in a separate bowl. To do this, dissolve sugar (300 g) in water (200 g) and boil. Pour the resulting liquid into a saucepan with pulp and cook until thickened. Further, the cooked jam is packaged in sterile glass jars, corked and stored in a cool room.
Watermelon jam. dainties from crusts
Do not rush to throw away the skins from the eaten striped vegetable. From the white dense pulp, which is located immediately under the green peel, you can make a very tasty and healthy jam.
Gather all the rinds from one medium-sized watermelon (about 4 kg). Remove the top green layer with a knife. Cut the white pulp into cubes, put in a saucepan and sprinkle with sugar (1 kg). Leave the blank for several hours. When the mass starts up the juice, put the bowl on the fire, bring to a boil and simmer the jam for half an hour. Next, turn off the stove and let the workpiece cool completely. Squeeze the juice of one small lemon into the watermelon mass and boil it again. After the next cooling, simmer the jam one or two more times. Then lay it out in sterile containers and tighten with metal lids. Watermelon jam, the recipe of which you have just learned, turns out to be a beautiful golden color. Pieces remain solid and transparent. This delicacy is very similar to marmalade: and appearance, and to taste.
Watermelon jam (recipe with melon)
This sweetness melts in your mouth. This jam has a honey flavor, a pleasant aroma, and outwardly resembles jelly.
To prepare this delicacy, you will need equal proportions of watermelon and melon peels (half a kilogram each). They need to be peeled from the thin outer peel and cut into small pieces. Next, the prepared pulp is poured saline solution prepared from a liter of water and two large spoons of salt, and kept for half an hour. Then soak in clean hot water (80-90 degrees) for 10 minutes. After this time, the water is drained, and pieces of watermelon and melon are poured with syrup. It is prepared from 600 g of water and 400 g of sugar. Cook jam in several passes in the manner described in the previous recipe. Roll the workpiece into jars and store in the cellar or refrigerator.
Prepare watermelon jam for future use and treat your family and friends with a delicious treat all year round. Feel the taste of summer in cold winter. Bon appetit!
Watermelons can be eaten not only in summer! A wonderful berry can be harvested for future use. Salted and pickled watermelons are very tasty. If you want something sweet, then you can make jam.
There will be no indifferent sweet tooth!
Watermelon jam for the winter - general principles of preparation
Jam can be made from pure watermelon pulp or from peels. Both options are very tasty and interesting, and if illiquid parts are used, it also turns out very cheaply. 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:
Single. The product is poured with sugar, infused to extract juice, then boiled down to the desired consistency.
Triple. Watermelons are boiled in syrup for several minutes, then completely cooled 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 the delicacy to be candied, and also give taste. Often they put zest, cloves, cinnamon, sometimes watermelon is combined with other fruits or berries.
Ready-made jam can be simply decomposed into dry jars, closed with tight lids, put in the refrigerator. If the preparation is done for the winter, then it is better to use sterile jars and airtight lids, so the delicacy will stand reliably 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 additionally need lemon juice. You can dilute 0.3 tsp instead. acids.
Ingredients
1 kg of watermelon pulp;
900 g of sugar;
0.3 lemons.
Cooking
1. It is advisable not to use overripe watermelons for jam. We choose the elastic pulp, cut it into cubes, throw it into a saucepan or a basin, before jam was prepared in them.
2. Fall asleep with sugar. Watermelons are very juicy, so cover and leave for only two hours. However, you can leave it in the refrigerator overnight if you wish.
3. Juice stood out? Gently stir the remaining sugar, put the pan on the stove. Bring to a boil, cook for exactly ten minutes and turn off. The foam that will appear during the cooking process must be removed immediately.
4. As soon as the jam has completely cooled down, turn on the stove again and cook the watermelons for another 10 minutes. Cool down to room temperature.
5. Before the last cooking, add lemon juice. You can pour in diluted acid, but you can’t fall asleep in a dry form. Dilute 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 it into sterile jars, roll it up.
Watermelon jam for the winter (from crusts)
There is a very interesting recipe for watermelon jam for the winter, which is made from waste in the truest sense of the word. White crusts are used, which are between the pulp and the green peel. The weight of a clean product, that is, trimmed, is indicated. If there is a layer of red pulp on it, then it's okay.
Ingredients
2 kg of watermelon peels;
6 art. water;
2 kg of granulated sugar;
Cooking
1. Peeled white crusts need to be cut. So that they are well saturated with syrup, large pieces do not need to be made. Can be cut into cubes, sticks, triangles or in any other way.
2. Put the crusts in a saucepan, add 6 cups cold water, bring to a boil, boil for ten minutes.
3. Drain the water, add sugar syrup to it, put it back on the stove and bring to a boil.
4. Return the crusts to the pan, boil for ten minutes, cool.
5. Grind the zest from the lemon, squeeze the juice.
6. As soon as the jam has completely cooled down, pour in the juice, put the zest and cook again for ten minutes after boiling.
7. Cool down again.
8. Put the watermelon delicacy back on the stove, cook over low heat for 10-15 minutes, pour into jars, put away for storage.
Thick jam from the pulp of watermelon
The method of making jam from the pulp of watermelon for the winter, which turns out to be very thick, even somewhat reminiscent of honey in consistency. The cooking method is single, but it will take about four hours along with infusion.
Ingredients
2 kg of watermelon pulp;
1.6 kg of granulated sugar;
0.3 tsp citric acid.
Cooking
1. Cut the pulp of the watermelon into pieces, but do not grind it; for this method, you can make fairly large cubes up to 2-3 centimeters.
2. Pour a little sugar on the bottom of the pan, lay out the watermelon blanks, and sprinkle sugar on top.
3. Cover, leave for a couple of hours to highlight the juice.
4. Put on the stove, stir gently, boil the watermelon pieces for about ten minutes. As the foam appears, carefully remove.
5. We take a slotted spoon, take out the slices of watermelon from the syrup. Or just pour it into a colander. The pieces need to be covered with something so that random rubbish or dust does not get into them.
6. Return the syrup to the stove, set to boil.
7. To prevent sugaring. In a tablespoon of water, dissolve citric acid, add to the pan.
8. Cook the syrup until the flask becomes thicker. But remember that after cooling, it will thicken more. Usually boiled down by a third.
9. Return the watermelon pieces to the syrup, boil for about ten more minutes all together and you're done! Let cool and put the jam in the fridge. Or we pour the hot mass into sterile jars, put it away for storage.
Watermelon jam for the winter with soda (from crusts)
Another way to make jam from watermelon peels 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 the pulp, it is better to crumble them finely. We fall asleep in a saucepan.
2. Pour a teaspoon of soda with a glass of boiling water, stir, add five more glasses of cold water. Pour it all over the watermelon crusts, stir.
3. We leave the workpiece for five hours.
4. Drain the water with soda, rinse the pieces, pour clean cold water for 30 minutes. Then we drain it too.
5. We pour out half of the sugar, it turns out 600 g, add three glasses of water to it, put it on the stove and prepare the syrup, just bring it to a boil.
6. Put the prepared watermelon crusts into the syrup, add the remaining sugar, stir thoroughly and slowly bring to a boil. We take our time so that all the sand dissolves.
7. Boil for 15 minutes, turn off. We leave the crusts for impregnation for 10-12 hours.
8. Put the watermelon jam on the stove again. Add vanilla to it, but not necessarily.
9. Boil for a quarter of an hour, pour into jars, remove the watermelon miracle for storage.
Spicy watermelon pulp jam
If you don’t 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 powders from bags to the watermelon mass.
Ingredients
2 kg of watermelon pulp;
2 kg of granulated sugar;
1 cinnamon stick;
1 vanilla pod;
3 cloves;
0.5 lemon;
1 piece of ginger 3-5 g.
Cooking
1. Cut fresh watermelon pulp, sprinkle with sugar, leave to extract 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 the ginger into slices so that the root gives off all the flavor. Tie in a knot.
4. When boiling from watermelon jam, remove the foam and only then 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. Cool down. Repeat cooking one more time and cool again.
6. Before the third cooking, squeeze out the lemon juice. We put on the stove, boil for 5-7 minutes, squeeze the bag of spices with two spoons.
7. Boil for another minute, pour the spicy watermelon jam into jars.
Watermelon jam for the winter "Citrus aroma"
A variant of a 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, tangerine, lime.
Ingredients
1.5 kg of watermelon;
1 orange;
1.5 kg of sugar.
Cooking
1. Rinse lemons and oranges thoroughly, cut into small cubes along with the peel. Pour into a saucepan. Bones and white films in the course of cutting are desirable to remove.
2. Add diced watermelon and prescription sugar. Leave en three hours.
3. Boil for 15 minutes, leave for 10 hours. Boil again for a quarter of an hour and leave to cool completely.
4. Boil the jam again. Assess condition orange peels. If they are suddenly harsh, then let the jam soak in the syrup again.
5. If the crusts are soft, soaked, then pour the watermelon mass into jars, roll up.
If the watermelon jam turns out to be too liquid, then you can add a special thickener, it is sold in bags in the spice department.
Foam in jam is not only ugly, but also dangerous for harvesting. It accumulates specks that accidentally hit. To prolong the safety of a watermelon treat, you need to carefully clean everything.
Opened watermelon jam will not mold and will keep well for several months if sprinkled with powdered sugar on top.
There are many different recipes for making jam from ripe watermelons. You can cook a delicacy not only from the pulp, but also with the addition of crusts. Jam is valued for useful composition, pronounced aroma and unusual taste. watermelon jam promotes the removal of toxins from the body, cleanses the kidneys and liver, maintains tone and improves immunity.
If you want to cook watermelon jam, you should consider several features.
Among the nuances of preparation are the following:
- To avoid burning, you need to constantly mix the berry mass in the pan.
- For cooking, it is better to choose ripe fruits of late varieties. They contain more glucose and sucrose, which allows you to get a thicker consistency.
- During cooking, the berry mass forms a large amount of foam, so a volumetric container should be used.
Pulp Recipes
A significant part of the recipes involves the use of watermelon pulp. Due to its sweetness and vitamin composition, the finished product receives high taste characteristics and benefits. The delicacy of the pulp takes longer to cook than from the peels, but has a more pronounced taste.
With lemon
To balance the taste of jam, you can add lemon to it, which will give a slight sourness.
For cooking, there is a simple step-by-step recipe:
- cut the pulp from the watermelon peels, mix with chopped lemons and 1/3 of sugar, then leave to stand for 2 hours;
- add the rest of the sugar and insist the ingredients in the refrigerator for about 8 hours;
- cook the mixture over low heat until a thick consistency is formed;
- Arrange the finished product in sterilized jars.
with orange
The use of an orange will saturate the jam with a light citrus aroma. To prepare such a jam, you need to mix the pulp of watermelon with oranges peeled and peeled, add sugar to the components and boil for 15 minutes. The boiling procedure must be performed three times.
with an apple
If you need to make the delicacy less sugary, it is recommended to add green apple slices.
After mixing them with the main ingredient, it remains to boil the mixture over low heat until thickened, stirring regularly and removing foam from the surface.
With pectin
If you need to prepare a thicker variety of jam, you should use pectin. First, the pulp of the fruit should be boiled in sugar syrup, and the pectin-based thickener should be poured 15-20 minutes before readiness.
with spices
The use of spices will help to make the taste of jam more diverse. Cinnamon, cloves, mint, ginger are combined with watermelon.
You need to prepare jam according to the following recipe:
- on low heat, start cooking the berry pulp;
- 10 minutes before the end of cooking, put the spices chopped and tied in gauze into the pan.
with gelatin
The combination of pulp with gelatin allows you to prepare a jelly-like dessert that can be used as an independent dish or as an addition to pastries.
To prepare, you need to drain the syrup from the partially boiled pulp and mix it with gelatin.
Bring the ingredients to a boil and keep on low heat for a minute.
Recipes from crusts
At home, you can also make jam using only watermelon rinds. There are several recipes using additional ingredients and various spices. Using this method allows you to use the fresh pulp, and prepare a separate dessert from the peels.
simple recipe
The easiest recipe contains a few steps. For cooking you need:
- peel the crusts from the top layer and cut off the remnants of the pulp;
- leave the ingredient in hot water for 10 minutes, then drain the water and cool;
- add sugar syrup to the crusts and boil three times for 30 minutes with an interval of 2-3 hours.
with soda
Peel the crusts from the upper skin, cut into cubes and add soda dissolved in a glass of hot water. Soak the watermelon rinds for 4 hours, then drain the water. Fill the ingredient with sugar syrup, boil the mixture over low heat for 20 minutes. Leave the mass for 8-10 hours, then repeat the procedure twice with the same interval.
With orange and lemon
To prepare jam from peels with a citrus flavor, you need to mix boiled and chopped peels with the pulp of lemons and oranges. Pour the resulting mixture with sugar, add water and boil until completely thickened, stirring occasionally and removing the foam.
How to cook with a slow cooker
Using a slow cooker for cooking, you must follow the recipe step by step. It includes the following steps:
- fall asleep watermelon peels and insist for an hour;
- transfer the ingredients to the multicooker bowl;
- start the extinguishing mode for 20 minutes;
- mix the mass thoroughly so that the sugar does not remain at the bottom;
- continue cooking for another 40 minutes, waiting for the formation of a thick consistency.
How to make jam from unripe watermelon
Even unripe watermelon can make delicious jam. To do this, cut the fruit into pieces, peel them from the peel and seeds. Pour the pulp with water, add 250 g of sugar and boil for 40 minutes. While cooking, make syrup from lemon juice, a glass of water and 150 g of sugar. Pour the boiled pulp with hot syrup and continue cooking for half an hour.
To make the jam sweeter, you can gradually add sugar during the cooking process until the mass thickens.
How long does jam keep
The finished product can be left stored for the winter in the refrigerator or cellar. Under these conditions, it is recommended to store the delicacy for no more than a year. P When using pectin, the shelf life is 6-7 months.
Watermelon rind jam
This plant is native to Africa. To date, watermelon is cultivated in more than a hundred countries around the world. In Russia, an amazing berry begins to ripen at the end of August. It is an annual plant, has round or oval greenish fruits with red and juicy pulp.
Useful properties of watermelon and contraindications
Watermelon is dietary product. Its calorie content does not exceed 30 kcal per 100g. This berry has a significant advantage over other vegetables and fruits in terms of the content of nutrients. Delicious and juicy pulp is the part we usually eat. But do not forget about peels and seeds, they contain much more vitamins and amino acids, so watermelon jam for the winter will boost immunity and become a real source of health for your family.
Useful properties of watermelon
This product contains many vitamins and minerals that have a positive and even therapeutic effect on the human body:
- A set of vitamins PP, C, B, D and carotene improve the condition of the liver and gallbladder, prevent the formation of stones (the use of watermelon is mandatory for chronic hepatitis);
- Folic acid and iron salts are involved in the processes of blood formation, which helps to fight anemia and anemia;
- Potassium contributes to the grinding and removal of stones from the kidneys, it is this element that has a diuretic effect;
- The fiber contained in watermelon absorbs and removes toxins from the intestines and adjusts the digestion process;
- The element lycopene, which is part of the watermelon, is a strong anti-cancer agent;
- Watermelon seed oil, saturated with zinc and selenium, normalizes the functioning of the prostate gland and strengthens men's health;
- The amino acids contained in the crusts help the intestinal microflora fight dysbacteriosis.
Contraindications for use
Sweet watermelon jam, like a fresh product, contains a large amount of sugars, which is contraindicated for people suffering from diabetes. During the ripening period of these berries, it is better to have a device with you that measures the level of nitrates in the product, for example, a SOEKS 2 nitrate tester. Watermelon accumulates pesticides that fertilize plants. Their level often exceeds the norm, which can adversely affect human health and cause severe poisoning.
Preparations for the winter are not limited to pickles and compotes. not very popular only because many do not know how to cook it. Sweet pulp, which we used to enjoy only in summer, can be a wonderful winter dessert, and peels, which are usually thrown away, are a healthy and tasty addition to it.
Watermelon jam for the winter, the recipes of which can be found on our website, is prepared quite simply and quickly. This product has an amazing taste on its own, and also goes well with other fruits and berries. To date, the most popular is watermelon jam with melon. The combination of their sweet flavors is reminiscent of warm summers and fruitful autumns.
When ripe watermelons begin to appear on the markets and store shelves, it's time to make preparations for the winter. Watermelon jam whose recipe is easy to remember is not limited to this product. Lemon, orange and even raspberries only diversify and complement the taste of such preservation.
Jam recipes are varied and not limited to pulp. When you have eaten a juicy ripe watermelon, do not rush to throw away the leftovers, they are also healthy and edible.
Before you cook watermelon peel jam, you need to prepare them. It is quite easy to make and the dish comes out delicious. Cooked in sugar syrup, the crusts become soft and almost transparent, reminiscent of marmalade. This jam is useful for both adults and children.
Outcome:
Watermelon is a source of a large number of useful substances. This berry is tasty and retains its properties not only fresh, but also canned. Jam from the peels and pulp of watermelon will replace the summer product even in winter and will delight relatives and friends.
