Watermelon jam with gelatin recipe

How to make jam from watermelon pulp?

You can make delicious watermelon jam from the pulp by putting into practice proven ideas for processing the base product, experimenting with the proportions of ingredients and additives.

For jam, you can use both ripe and overripe and even unripe watermelons.
In the classic version, the dessert turns out to be distinctly sweet, with liquid syrup, which, if desired, can be boiled to the texture of honey, and then mixed with watermelon slices, boiled again and sealed.
To thicken the syrup, you can add zhelfix, pectin, and gelatin to the jam.
Watermelon pulp jam is a recipe that can be easily varied by combining the base component with other berries, fruits, seasoning with vanilla, cinnamon and other spices.

Watermelon pulp jam - a simple recipe

Every housewife can make delicious jam from watermelon pulp for the winter, a simple recipe for which will be presented in this section. The resulting dessert is a delight for those with a sweet tooth and fans of watermelon, the taste of which is especially pronounced here. You can balance the excessive sweetness of the treat with lemon juice or citric acid.

watermelon – 1 kg;
sugar – 1.2 kg;
citric acid – 1/3 teaspoon.

Remove the seeds from the watermelon, cut into large cubes, sprinkle with sugar, and leave for 2-3 hours.
The resulting juice is drained and syrup is boiled from it with sugar.
Pour boiling syrup over slices of watermelon, bring to a boil, and leave to cool.
Repeat heating, boiling and cooling 2-3 times.
During the last cooking, add citric acid and seal the watermelon jam from the pulp for the winter in a sterile container.

Watermelon pulp jam - a recipe for the winter

If you want to get a less sweet and thicker watermelon jam from the pulp, the recipe can be made with the addition of pectin. The latter should be mixed into the dessert within 5 minutes. until the end of the last heat treatment. Additional richness of the delicacy's taste and thickness will be provided by repeated boiling and subsequent cooling.

watermelon – 0.5 kg;
sugar – 0.5 kg;
lemon juice – 2 teaspoons;
pectin – 20 g;
vanilla.

Cut the watermelon, sprinkle with sugar, and leave for 2 hours.
Boil the workpiece for 5 minutes, allow to cool.
Repeat the procedure 3-5 times.
During the final heat and boil, add vanilla, lemon juice and pectin.
Jam from watermelon pulp is rolled into steamed jars for the winter.

Watermelon pulp jam with gelatin - recipe

Another way to thicken the dessert is to cook jam from watermelon pulp with gelatin. The amount of sugar can be adjusted depending on the desired sweetness of the dish. Jelly jam preserved in a sterile container requires storage in a cool place, for which a refrigerator, cellar, basement or balcony is suitable.

watermelon – 1.5 kg;
sugar – 500 g;
water – 1 tbsp.;
lemon juice – 2 teaspoons;
gelatin – 30 g;
vanilla.

Sliced watermelon pulp is sprinkled with half a portion of sugar and left for 2-3 hours.
Make a syrup from the remaining sugar and water, pour it boiling over the watermelon, let it boil again, and then cool completely.
Repeat heating, cook the dessert for 5 minutes, repeat the cycle 2-3 more times.
Stir in lemon juice and vanilla, boil the delicacy, remove from heat.
Add soaked gelatin and seal the jam in sterile jars.

Jam made from the pulp of overripe watermelon - recipe

If you need to make jam from the pulp of an overripe watermelon, it is preferable to follow the recipe without preserving the integrity of the slices, which in this case will be too loose and soft. For the convenience of preparing dessert, the pulp can be completely pureed using a blender or meat grinder, and then mixed with sugar and boiled.

watermelon – 1 kg;
sugar – 1 kg;
lemon juice – 2 tbsp. spoons.

The watermelon pulp is crushed, mixed with sugar, and left for 3 hours.
Place the container with the workpiece on the stove and cook the contents over moderate heat for 30-40 minutes. or until desired thickness, adding lemon juice at the end of cooking.
Pour hot jam from watermelon pulp into steamed jars, seal it tightly and wrap it until it cools.

Green watermelon jam - recipe

An excellent use for unripe watermelon fruits that were accidentally picked from the garden or bought unripe in the store is to make jam from them. You can compensate for the lack of aroma and sweetness of the fresh green pulp of watermelon by adding vanilla sugar and syrup boiled with lemon juice and zest.

green watermelon – 1 kg;
sugar – 1 kg;
water – 1 tbsp.;
lemon – 1 pc.;
vanilla sugar - 1 packet.

The pulp of an unripe seedless watermelon is cut into cubes or bars.
Syrup is made from sugar and water, adding lemon zest and juice, and pouring it over the watermelon slices.
After cooling, boil the workpiece for 5 minutes and allow to cool.
Repeat heating, boiling, and infusion 3-4 more times.
During the last cooking, add vanilla sugar.
Seal the jam from green watermelon pulp into sterile containers with steamed lids.

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Watermelon pulp jam with lemon - recipe

Jam made from watermelon pulp with lemon gets a pleasant rich citrus taste. The latter in this case is used entirely along with the pulp. You will only have to remove and throw away the seeds that are bitter and their presence in the dessert is undesirable. It is recommended to pre-soak citrus for 2 minutes. in boiling water.

watermelon – 1 kg;
sugar – 1 kg;
lemon – 3 pcs.

Blanch the lemons in boiling water for 2 minutes, cut into slices, and remove the seeds.
The watermelon pulp is removed from the seeds, chopped, combined in a container with lemons, sprinkling the layers with sugar.
After 2 hours, place the pan on the stove and heat the contents to a boil.
Boil the mixture for 5 minutes, cool.
Repeat boiling and cooling the dessert 3-4 more times.
Pack the jam into sterile jars.

Jam from watermelon pulp with orange - recipe

Aromatic and fresh jam made from watermelon pulp with orange will effectively brighten up the winter melancholy and remind you of summer. Citrus slices are soaked in syrup and taste like soft candied fruits. If desired, washed orange fruits can be crushed together with the peel in a blender until a homogeneous puree is obtained.

watermelon – 1.5 kg;
sugar – 1 kg;
oranges – 400 g.

Cut the watermelon pulp and oranges, sprinkle with sugar, and let stand for at least 2 hours.
Boil the workpiece for 5-7 minutes. 3-5 times, each time allowing the syrup with fruit to cool and brew.
Boil the jam for the last time for 15 minutes, seal it in dry, sterilized jars.

Watermelon pulp jam with apples - recipe

The jam made from watermelon pulp and apples will captivate tasters with its incredible harmony of taste. The texture of this dessert is thicker, silkier, ideal for serving with pancakes, pancakes, morning oatmeal, casserole, and other sweet dishes. If the apples are sour, you don’t need to add lemon juice to the syrup.

watermelon – 1 kg;
apples – 1 kg;
sugar – 1 kg;
lemon juice – 3 tbsp. spoons.

Cut the seedless watermelon pulp into cubes.
Apples, peeled and seeded, are chopped in a similar manner.
Combine the components in a container, sprinkling the layers with sugar, and leave for 3 hours.
Heat the fruit mass with lemon juice to a boil, cook for 5 minutes, cool.
The cycle is repeated several more times; at the last heating, the jam is sealed in sterile jars.

Jam made from watermelon and melon pulp - recipe

The exotic taste of the dessert, cooked according to the proportions presented below, will not leave anyone indifferent. Jam from watermelon and melon pulp can be made more or less thick by adjusting the number of cycles involving boiling the syrup and its subsequent cooling along with the fruit slices.

watermelon – 800 g;
melon – 800 g;
sugar – 1.2 kg;
lemon – 0.5 pcs.

Sprinkle the chopped watermelon and melon pulp with sugar, adding juice and lemon zest, and leave for 2.5-3 hours.
Heat the mixture to a boil and leave to cool.
Drain the fruit slices into a colander, boil the syrup for 15 minutes, pour over the pieces of pulp, and allow to cool.
Boil the syrup together with the pulp for 10 minutes and place in a sterilized container.

Jam made from watermelon rinds and pulp

Jam made from the pulp and rinds of watermelon is especially tasty and appetizing. In addition to the delicious syrup, the dessert will contain slices of peel that taste like marmalade. It will be possible to preserve the integrity of the latter by gradually boiling the workpiece and prolonged infusion of the slices in syrup.

watermelon pulp and rinds – 1.5 kg;
sugar – 1 kg;
water – 200 ml;
lemon – 1 pc.

The watermelon is peeled from the hard part of the green peel and the seeds are removed.
The pulp and peels are cut into cubes.
Syrup is made from sugar and water, adding lemon juice and zest.
Pour the syrup over the watermelon slices and leave to cool for 12 hours.
Heat the dessert to a boil and leave for 12 hours.
Repeat heating and infusion another 5-7 times.
Seal the boiled thickened jam into prepared jars.

Watermelon jam from the pulp in a slow cooker - recipe

You can avoid the tedious step-by-step boiling of the workpiece and its infusion, and at the same time maintain the integrity of the slices, by cooking jam from watermelon pulp in a slow cooker. Quiet simmering of sliced watermelon in syrup in the delicate “Stew” mode will provide the perfect taste result. If desired, the dessert can be thickened with pectin or gelatin.

watermelon – 1.5 kg;
sugar – 1.5 kg;
lemon juice – 2 tbsp. spoons.

The watermelon is cleared of seeds and cut into pieces.
Place the pulp in a bowl, sprinkling the layers with sugar.
After 1 hour, turn on the device in the “Quenching” mode for 1 hour.
After the signal, bring the dessert to an active boil, changing the program to “Cooking”, package the jam in sterile jars, and seal.

Watermelons are not only extremely tasty, but also very healthy. During the season, you should not miss the opportunity to enjoy this sweet berry. In addition, it can also be used for winter preparations. For example, you can make delicious watermelon jam. Moreover, all parts of the watermelon are suitable for cooking - both the pulp and the rind.

On a note

Jam made from watermelon or watermelon seeds has an amazing taste, and, unfortunately, is not popular. Unlike other products from which sweet treats are made, watermelon has vitamins that are resistant to heat treatment. In this regard, watermelon jam is valuable as a tasty and healthy dessert.
Store the finished jam in a cool, dry place, out of direct sunlight. Metal lids can be coated with Vaseline to protect them from rust.
The room temperature should be at least 12 degrees.

To make jam from watermelon rinds, watermelons with thick rinds are usually selected. The taste of the finished sweet does not at all resemble watermelon. These will be sweet crispy slices soaked in spices and the taste of citrus fruits.

The white hull of a watermelon is quite healthy. The microelements in its composition fight obesity and edema. Also, for dysbacteriosis, colitis, and gallstone disease, it is recommended to introduce watermelon rinds into the diet. Frequent use of such a product will help restore fluid exchange in the body and cleanse it.

When eating a watermelon, do not rush to throw away the rinds. They can be preserved whole for the winter and jam can be made into pieces. For those who are interested in how to make jam from watermelon rinds, here are some tips for creating this unusual dish. The white peel itself does not have a distinctive flavor. It is more neutral or with notes of unripe fruit. But when boiled in sugar syrup, it acquires a pleasant sweet taste. For those who want to fill the jam with other flavors, it is supplemented with citrus fruits and spices. Spices usually include cinnamon, cardamom, and vanillin. To taste, you can take any spices that you like, they will not spoil the sweetness.

Watermelon rind jam can be cooked in a regular enamel pan. It will not be difficult for owners of multicookers to prepare such an exclusive sweet. Either way the jam turns out delicious. The finished dessert should be stored in the refrigerator in a jar closed with a nylon lid. This jam easily survives long-term storage under a tin lid. Just pour it into jars hot, without waiting for it to cool.

To obtain the crispy quality of the finished crusts, they must be kept for some time in a soda solution. This way they retain their shape during storage and have a pleasant crunch when eaten.

How to make watermelon jam

Watermelons with dense, elastic flesh are suitable for making jam; in no case are they overripe. The method of making jam is standard. Sugar is added to the prepared product and then cooked. You can cook it in several ways:

One-time cooking . The jam is boiled to the required thickness at one time. When cooking, you will need to constantly stir the jam to prevent burning.

Repeated cooking . This method takes time, but it is less labor-intensive. In this case, the jam is brought to a boil, boiled for 3-5 minutes and left to infuse for 8-12 hours. Then the cooking is repeated 2-4 more times until the jam is ready. When repeatedly boiled, the syrup soaks the pieces of fruit well, while they remain intact.

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To give the jam a more pronounced taste, add citric acid. You can also add various fruits. The most common addition is lemon, but other fruits or berries can be used.

You can store watermelon jam in the refrigerator or at room temperature.

If it is possible to store it in the cold, then the finished product is simply poured into clean jars and covered with nylon lids.

For storage at room temperature, the container must be sterilized. Then the jam, which has just been removed from the stove, is poured into still hot jars.

Interesting facts: today more than 1,200 varieties of watermelons are known, but all these varieties are divided into four categories. These are watermelons with seeds, without seeds, small-fruited and with yellow flesh.

Watermelon pulp jam for the winter

This jam is made from watermelon pulp. Ideally, you should use a seedless variety, but you can also take a regular watermelon, but carefully remove the seeds. You can make this jam from unripe watermelon, but then you need to take more sugar (one and a half times). And to make the jam more aromatic, you can add spices - cardamom, cloves, ginger, cinnamon, vanillin.

2 kg of watermelon pulp;
2 kg of sugar (or 3 kg if the watermelon is unripe)
0.5 teaspoon of citric acid;
spices - optional.

Cut off the rinds from the watermelon, cut the seedless pulp into cubes with a side length of about 2 cm. When cutting, juice will be released, try to collect it. We transfer the chopped pulp along with the juice into a cooking basin or pan, add half the amount of sugar. Leave for a couple of hours to release more juice.

Then carefully drain the watermelon juice, mix it with the remaining sugar and put on fire. Cook, stirring the syrup constantly. When the syrup begins to thicken noticeably, add the watermelon pulp into it, mix very carefully and continue cooking. Cook for about 20 minutes at medium heat. During the cooking process, skim off the foam and stir occasionally.

Leave the jam to cool completely, for 5-6 hours, or overnight.

Then put the jam back on low heat, add citric acid, and add spices if desired. Continue cooking until fully cooked. You will have to cook for about 40-60 minutes, stirring occasionally.

The readiness of the jam is determined by testing the syrup. To do this, you need to drop some syrup on a saucer. If the jam is ready, the syrup will not spread. Pour the finished jam hot into sterilized jars, close hermetically, and cool “under a fur coat.”

A simple recipe for watermelon rinds

Here is a simple recipe for jam made from watermelon rind. To prepare you need:

1 kg peeled peels;
1 kg sugar;
0.5 citric acid.

Before cutting a watermelon, you need to wash it very thoroughly, preferably with soap. Rinse well. Then cut the watermelon as usual, use the pulp as you wish, and peel the rinds. To do this, you need to cut off the green part of the crusts; it is not suitable for consumption and must be thrown away.

Advice! When cutting the pulp from the rinds, you do not need to cut it off completely. Leave a little red pulp on the crusts, the jam will be more beautiful and tastier.

We cut the crusts into small pieces of arbitrary shape; you can use a curly knife for cutting. Fill the prepared crusts with sugar in a one to one ratio. Gently mix the crusts with sugar, so they will release juice faster. Leave for 3-4 hours. When enough juice has been released, put the jam on the fire.

Cook over low heat so that the sugar has time to dissolve in the juice, but does not burn. When all the sugar has dissipated and the syrup begins to boil, you can turn up the heat to medium. Let the jam simmer for five minutes. Then turn off the fire. Let it sit for 24 hours. A day later, put it on the boil again and boil for five minutes. Stir during cooking, making sure that the sugar does not burn. Again, leave the product for a day.

On the third day, cook the jam until ready. Heat to a boil and cook for 5-10 minutes. Then pour the jam into jars, seal it tightly and cool “under a fur coat”.

Advice! If desired, you can make jam from watermelon rinds with orange. In this case, you will need to add orange zest and orange juice to the syrup before the third cooking.

Useful properties and contraindications

The homeland of the large berry is hot Africa. In the modern world, melons are cultivated in more than a hundred countries. In the post-Soviet countries, the striped berry begins to ripen in the second half of August. Watermelon is an annual crop with oval or round fruits from dark green to pale green, with or without veins, and with juicy red flesh.

Watermelon is an ideal dietary product with an incredibly low calorie content - no more than 30 kilocalories per 100 grams of product. Watermelon has many advantages compared to other vegetables and fruits. The berry has a large amount of vitamins and amino acids, and they are contained not only in the pulp, but also in the seeds and crust.

Among the main groups of useful components are the following:

Carotene, a full spectrum of vitamins D, B, C, PP - the presence of these components has a beneficial effect on the condition of the gallbladder and liver function, and prevents the active formation of stone compounds. Watermelon must be included in the diet for chronic hepatitis.
Iron salts and folic acid take part in the processes of blood formation and hematopoiesis, which has a positive effect on blood diseases: anemia and anemia.
Large amount of potassium. This chemical element helps to crush and remove kidney stones. That's why watermelon is so famous for its accelerated diuretic effect.
Fiber contained in huge volumes absorbs and removes waste and toxins found in the intestines, which significantly improves digestive processes.
Lycopene is an element that has a powerful antitumor effect.
Zinc and selenium contained in watermelon seed oil have a beneficial effect on the functioning of the prostate gland and generally strengthen the genitourinary system of men.
The amino acids contained in watermelon rinds are extremely beneficial for the intestinal microflora. For dysbacteriosis, a decoction or jam made from candied crusts will help.

With such an extensive list of useful qualities, there are also a number of contraindications. Jam, no matter what it is made from, contains a huge amount of sugar, which is strictly contraindicated for people suffering from high blood sugar levels. If such problems exist, then it is better to keep your glucose levels under control when consuming watermelon.

We also recommend reading:

Recipes for making cranberries at home Recipes for making chokeberry jam for the winter Recipes for preparing red viburnum for the winter Preparing chokeberry for the winter: the best recipes

These berries (like no other crop) are also vulnerable to nitrates. During the fertilization process, the crop actively absorbs pesticides. The permissible level of nitrates is often exceeded, which can have an extremely negative impact on health, causing severe poisoning. Therefore, when enjoying sugar berries during the ripening period, it is better to have a special device with you that measures the amount of nitrates in the product.

(1 rating, average 4 out of 5)

Watermelon jam with lemon

Watermelon jam with lemon turns out fragrant.

800 gr. peeled, seedless watermelon pulp;
1.2 kg sugar;
2 medium or 1 large lemon.

Peel the watermelon pulp from rinds and seeds, cut into pieces approximately the size of a matchbox. Place the pieces of watermelon in a saucepan, add about a quarter glass of water and cook at low boil until completely softened. Cooking will take approximately 30-40 minutes.

Remove the zest from one lemon and squeeze the juice from two fruits. Pour half the sugar into the watermelon and add the lemon zest. Prepare syrup from the rest of the sugar by adding 0.5 cups of water and lemon juice. Pour the prepared syrup into the watermelon mass and simmer until the syrup thickens for about 40 minutes. Pour into clean jars. You can cover with plastic lids and store in the refrigerator. If you plan to store it in a warm room, then you need to pour the hot jam into sterilized jars and seal it tightly with tin lids.

Cooking with gelatin

You can make watermelon jam with gelatin; thanks to this additive, the dessert will turn out thick and can be used to make sandwiches.

700 gr. watermelon;
600 gr. Sahara;
80 ml water;
15 gr. gelatin;
0.25 teaspoon of citric acid.

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We clean the watermelon pulp from seeds and peels, cut it into pieces of arbitrary shape, small in size, so that it is easier to chop later. Sprinkle the watermelon with sugar and leave for a couple of hours to release the juice. When the sugar has dissolved, puree the pulp with a blender to obtain a homogeneous puree.

Place the resulting syrup on the fire and simmer over low heat for about 20 minutes. At the end of cooking, add citric acid. Leave to cool.

We dilute the gelatin in cold water and let it swell. Then put the gelatin in a water bath and heat until it is completely dissolved. Pour the gelatin solution into the cooled watermelon syrup. Put the jam on the fire again and heat almost to a boil. But we don’t allow it to boil. Pour the hot jam into sterilized jars and seal. At first the jam will seem liquid, but then it will harden.

Easy recipe in a slow cooker

If you don’t have free time, but you really, really want to make jam, then you can use a slow cooker.

Would need:

1 kg currants;
600 g sugar;
150 ml water.

The whole process will take 70 minutes, 100 g of finished jam will contain 162 kcal.

Preparation:

currants are carefully sorted, bad berries, twigs and debris are removed;
the prepared berries are poured into the multicooker bowl;
add water and cook at 100 degrees under the lid for 20 minutes;
pour into a container, wait until the berries have cooled;
Grind the resulting mass in a blender and grind through a sieve;
Add sugar to the resulting berry puree, place the whole mass back into the multicooker bowl;
in the “Cooking” mode (not available in all models), if not, then cook “Stewing” for 20 minutes, then pour hot into jars.

Watch the video! Recipe for making red currant jelly in a slow cooker

With added melon

Jam made from watermelon and melon has an interesting taste and amazing aroma.

500 gr. watermelon;
500 gr. melons;
2 lemons;
1 kg sugar.

Wash the watermelon and melon well, remove the crusts and seeds. Cut the pulp of both fruits into small pieces. Place the watermelon and melon pulp in a cooking bowl, sprinkle with granulated sugar (half the norm). Leave for a couple of hours to release the juice.

Wash the lemons thoroughly and scald with boiling water. Cut a little zest from one lemon, and then squeeze the juice from both fruits. Pour the remaining sugar into the saucepan and add 0.5 cups of water. Cook the syrup, stirring so that the sugar does not burn. You need to cook the syrup over low heat. When the syrup begins to thicken, pour lemon juice into it and add the zest.

Pour the syrup into the bowl with the melon and watermelon and mix gently. Cook the jam over low heat for about half an hour. Pour the hot jam into sterilized jars and seal tightly with tin lids.

Redcurrant jam in a slow cooker

You can cook jam not only in saucepans, standing at the stove. We present to your attention the fourth recipe for red currant jam, which is made in a slow cooker.

To make jam we need

Red currant berries – 1 kg
Granulated sugar – 0.5 kg

How to make delicious redcurrant jam in a slow cooker:

Pour the washed berries with water and simmer for two minutes. Then knead with a wooden masher and place in the multicooker bowl. Add sugar, stir. Close the lid and set it to simmer for an hour. We pack the finished jam into jars. Simple and without standing at the stove!

Choose the redcurrant jam recipe you like and prepare a tasty and healthy treat for the winter.

Watermelon jam with apples

An interesting version of jam is made from watermelon and apples.

1 kg of apples, preferably sour;
1 kg sugar;
500 gr. watermelon

Peel and seed the apples and cut into thin slices or cubes. We clean the watermelon pulp from peels and seeds and grind it in a blender. Place the apples in a cooking bowl, pour in watermelon juice and add sugar, mix gently.

Place on the fire and cook at low simmer for about thirty minutes. You need to stir frequently during cooking. Carefully remove any foam that appears. Cook until the syrup, which was dripped onto the saucer, stops spreading.

Pour the hot jam into sterilized jars. Immediately close the containers with lids hermetically.

Required Ingredients

The dessert can be offered to both children and adults. In the second case, in the process of preparing the delicacy, I recommend using alcoholic beverages. They will give the dish a pleasant tart flavor.

Jelly consists of the following products:

Watermelon.
About 30 g gelatin.
Approximately 200 dry wine or champagne.

From one watermelon you can make fifteen to twenty servings of jelly. This light, refreshing dessert is perfect for a summer party. It will become a real decoration of the festive table. And now I will tell you how I make such beauty.