5 great recipes for watermelon rind jam

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Make a lemon, orange, mint, and lime treat.

The jam requires the white part of the rind without the green skin. It is most convenient to peel it off with a vegetable cutter. You can leave some watermelon pulp on the crusts.

If you want to prepare a treat for the winter, pour it into sterilized jars while still hot. Turn over, wrap something warm and cool. Store the jam in a cool, dark place.

1. Simple jam from watermelon peels

Ingredients

• 600 g watermelon peels;
• 700-800 ml of water;
• 400 g of sugar.

Preparation

Cut the crusts into small cubes. Pour water into a saucepan, add sugar and put on moderate heat. Stir until the sand is completely dissolved.

Place the watermelon crusts in the syrup. Bring to a boil, simmer for 15 minutes and leave for 12 hours. Repeat cooking twice more in the same way. The crusts should be soft.

2. Jam from watermelon peels with lemon and cloves

Ingredients

• 1 kg of watermelon peels;
• water - how much is required;
• 1 kg of sugar;
• 10 dried clove buds;
• 1 lemon.

Preparation

Cut the crusts into small pieces, place in a saucepan and cover completely with water. Put on low heat, bring to a boil and simmer for 1 hour. Then place the watermelon in a colander.

Pour sugar into an empty saucepan and pour in 250 ml of water. While stirring, bring to a boil over moderate heat. Add cloves and watermelon rinds to boiling syrup.

Bring to a boil again, remove from heat and leave overnight or 8 hours. Then cook the jam over low heat for 1 hour until the rind is soft and remove the cloves.

If the consistency seems thick to you, you can pour in a little more water. Add the juice of a whole lemon, stir and cook for another 3 minutes.

3. Jam from watermelon peels with orange

Ingredients

• 1½ kg watermelon rinds;
• 1 kg of sugar;
• 1 orange.

Preparation

Cut the crusts into small pieces and combine with the sugar in a saucepan. Put on low heat and, stirring occasionally, bring to a boil. Remove from heat and leave for 24 hours.

Then boil the jam again and let it brew for 12 hours. Place the pot on the fire again, add orange juice and finely grated zest. It is better to use not all of the citrus peel, but only a little, as it can be bitter. Bring to a boil and simmer for 5-10 minutes.

4. Jam from watermelon peels with mint

Ingredients

• 1 kg of watermelon peels;
• 800 g sugar;
• water - optional, as needed;
• a few sprigs of mint.

Preparation

Cut the crusts into small pieces. Mix them with sugar and leave for 1 hour. Then bring to a boil over moderate heat and cook for 5 minutes. Remove from heat and leave overnight or 8 hours.

Then boil the jam again in the same way. If it seems too thick to you, pour in some water. Turn off the heat, add the mint, stir and leave for the same time as the first time.

Remove the mint, bring the jam to a boil and cook, stirring occasionally, for 10 minutes. The watermelon rind should be soft.

5. Jam from watermelon peels with lime

Ingredients

• 500 g watermelon peels;
• 4 limes;
• 300 g of sugar.

Preparation

Cut the crusts into small cubes and the limes into very thin semicircles. Place the ingredients in a bowl, add sugar and stir. Cover with cling film and refrigerate overnight or 8 hours.

Transfer to a saucepan and place over low heat. Cook, stirring occasionally, for about 1 hour, until the rind is tender. This jam is best kept in the refrigerator.