Unusual watermelon jam for the winter: the best recipes for making watermelon jam at home

Watermelon jam appeared relatively recently, but there are several options for its execution and now we will look at the main recipes.

Watermelon pulp jam

This jam is prepared exclusively from the red pulp of watermelon and sugar. The resulting jam turns out to be somewhat liquid, but still, this is also considered jam.

We will need:

• Ripe red watermelon pulp without seeds 1 kg;
• Sugar 1 kg.

Peel the watermelon, cut into pieces and remove the seeds.

Grind the pulp with a blender and place in a saucepan.

Add sugar and stir.

Place the pan on the stove and reduce to 1/3 volume.

When boiled, watermelon pulp changes color from pale gold to deep brown.

The jam is considered ready when, when stirred, it comes away well from the walls of the pan.

Watermelon pulp jam with filling

Watermelon pulp is very watery and lacks density.But some people like thick jam that can be cut with a knife. In this case, you can use watermelon pulp in combination with other fruits that do not have much juice. Apples, pears, peaches, or even pumpkins are suitable for this.

In my recipe, the filler is apples. But since the apples are too sweet, I had to add lemon to the jam.

Ingredients:

• 1 kg of peeled watermelon pulp;
• 1 kg of peeled apples;
• 1 kg sugar;
• 1 whole lemon.

Cut the apples into smaller pieces and mix them with the watermelon.

Place the pan on the stove and stir until the watermelon-apple mixture comes to a boil. Reduce heat and continue to cook mixture until apples soften.

Remove the pan from the stove and very carefully use an immersion blender to puree the mixture.

If you don’t have a blender, you’ll have to tinker with a sieve. The goal is one - to make the mixture homogeneous, without pieces.

Now you can add sugar and boil the jam to the desired thickness.

While the jam is cooking, wash the lemon with hot water. Finely chop it along with the peel.

5-10 minutes before the jam is ready, add chopped lemon to it.

Sterilize the jars and pour hot jam into them. Close the jars with lids and wrap them in a warm blanket until they cool completely.

Watermelon rind jam

For 1 kg of peeled watermelon rinds we will need:

• 1 kg sugar;
• 2 glasses of water;
• Vanilla, lemon, zest to taste.

Watermelon rinds should be peeled from the ripe (red) part and from the green peel. Finely chop the peels and place them in a saucepan.

Pour water over the crusts and bring to a boil.

Then, cover the pan with a lid, reduce the gas and let the crusts cook for an hour.
Open the lid and check the softness of the crust with a knife. If they are already soft enough, remove the pan from the stove and grind the peels with a blender.

Add sugar and continue cooking the jam again until done. Try the jam 3-5 minutes before it’s ready. You may need to add vanilla or lemon zest to it.

After this, you can roll up jam from watermelon rinds in the same way as regular jam.

It is better to store watermelon jam in a cool place or in the refrigerator. Under favorable conditions, its shelf life is about 18 months.

Watch the video on how to make watermelon jam: