All that remains is to prepare jam from watermelon rinds for the winter and feel like real sultans.

Why not? All you have to do is not throw away (!) the watermelon rinds, but prepare oriental sweets. No more work than with any other jam. But treating loved ones with an exotic delicacy, giving pleasure out of practically nothing - isn’t this the dream of every housewife?

Let's try and appreciate the sweet oriental delights in the Slavic manner.

The appearance of the jam is incomparable - candied fruits in amber honey. What does this unusual treat taste like? Let it remain an intrigue for now. Prepare, appreciate it. Moreover, everyone’s comparisons are different, as are their tastes.

1. Watermelon should be thick-skinned.
2. Cutting off the green peel is easy and convenient with a potato peeler.
3. The jam will look more beautiful if the crusts are cut into small pieces with curly edges.
4. The jam should be sealed in sterilized jars under an iron lid. This way it will be stored securely until the right moment. You can also use jars with screw caps.

Preparing the ingredients

• Watermelon rinds – 1 kg
• Sugar – 1 kg
• One lemon.

Making jam

1. Cut off the outer green peel using a potato peeler.

   

2. We also compare the inside and remove traces of pulp.

   

3. Cut the peels into small pieces so you can eat them right away.

   

4. We wash the pieces and put them in a saucepan.

   

5. Add sugar and put in the refrigerator overnight.
6. Wash the lemon thoroughly (the very next day, before cooking), cut into small pieces along with the zest.
7. Place the pan with the crusts and sugar on the fire, stirring, and bring the mixture to a boil. We remove the foam.

   

8. Let it simmer for 20 minutes.
9. Then add lemon and boil for another 5 minutes.

   

10. Turn off the stove and send the jam to rest. Cool, saturate, and allow the jam to cool for at least 4 hours. You can leave it overnight, as is convenient for you.

    

11. Place the pan on the fire a second time and bring to a boil.
12. Boil for 15 minutes. Make sure that the pieces become golden and transparent - this is a criterion for readiness.

    

13. Just in case, take out one piece, let it cool and try it - it should be easy to bite off. This is another sign of a finished product.

    

14. Pour the finished delicacy into hot sterile jars and seal with iron lids.

I think you left a little bit for testing. Tasty? Well, you had your doubts. Enjoy! Do you understand what the original jam resembles? You can ask a riddle for your household.

Yes, if you don't have lemon in the house, you can use citric acid. A quarter teaspoon will be enough.

What nuances may there be in the process due to the different juiciness of the crusts, and what needs to be done.

1. The jam turns out liquid. You need to boil it longer the second time. Or add another boil. That is, cook three times with cooling intervals.
2. The jam turns out very thick. You need to add a glass of boiled hot water after the jam boils for the second time.

This was the simplest recipe, now we will look at other options. We'll figure out what the difference is along the way.

Recipe for watermelon rind jam for the winter

This is already a real oriental fairy tale. Tasty and fragrant. The difference in this recipe is that we will soak the watermelon rinds in a solution of water and soda. This will make the pieces denser and pleasantly crispy.

Ingredients

• A kilogram of thick-walled watermelon rinds
• One lemon
• A little vanilla or vanilla sugar
• Sugar a kilogram and two hundred grams
• Three glasses of water (three and a half)
• Cardamom
• For soda solution – 3 tsp. soda per 3 liters of cold water.

Step-by-step preparation of heavenly delight

1. The outer green skin needs to be trimmed off the crusts. This is easy to do with a potato peeler.

   

2. Treat the inside. Cut or scrape off with a spoon. There should be no pulp left.

   

3. Cut the peels into small pieces (one bite). The pieces should have curly edges. Imagine a little, this will make your culinary product unique. The simplest thing is to use a cheese knife.

   

4. The crusts need to be pricked with a fork.
5. Let's make a soda solution in a convenient container. To do this, you just need to dilute soda in water.
6. Place our crusts in a bowl with the solution for 4-6 hours.

   

7. Time has passed. We take out the peels and wash them thoroughly.
8. Fill with clean water for half an hour, rinse again.
9. Fill with water again for 30 minutes. Let it sit for a while and rinse thoroughly.
10. Making syrup. Pour three glasses of water into a saucepan, add half the sugar.

    

11. Stir and bring to a boil.
12. Now place the peels in boiling syrup and simmer over low heat for 20 minutes.

    

13. Then the jam needs to be removed from the heat, set aside for 8 hours, or overnight, as is convenient for you.
14. Place the saucepan on the fire and bring to a boil. Add the remaining sugar and mix. Now cook for 20-30 minutes and set aside again to cool and saturate the crusts with syrup.

    

15. Wash the lemon, remove the zest, which can be wrapped in gauze so that it can be easily removed from the jam.
16. Squeeze juice from lemon.

    

17. We put the jam on the fire for the third time. Bring to a boil and cook until done. This is approximately half an hour. The crusts should become transparent. To make sure it's done, take a piece out and taste it - it should be easy to bite and have a little crunch.
18. When you are sure that the peels are ready, dip a bag of zest into the jam and pour in the lemon juice. Add vanilla and cardamom. After this, boil for ten to fifteen minutes. Don’t be afraid to overcook, the crusts will remain intact. The bag with the zest needs to be removed. If the jam turns out thick, add a glass of boiling water. The amount of liquid added can be adjusted based on specific conditions and facts.

    

19. Distribute hot jam into sterile jars and roll up.

    

You can see that the East is a delicate matter in your own kitchen.

By the way, lemon can be replaced with orange, using both zest and juice. Or you can take half a lemon and half an orange. It will be great too.

Watermelon rind jam in a slow cooker

For owners of a multi-cooker miracle, preparing delicious watermelon rinds is not a problem at all. There was a watermelon, there was a desire, there would be jam.

Preparing a set of ingredients

• Watermelon rinds - 1 kg
• Sugar – 700 gr.
• Medium lemon - 1 pc.

Cooking a delicious dish

1. Let's prepare the crusts - cut off the green crust, trim the inside. If there is some pulp left, it's okay. The finished product will be tastier.
2. Cut into small pieces.
3. Place the watermelon cubes in a convenient bowl, sprinkle with sugar, and set aside for half an hour to an hour. The process of releasing juice should begin.
4. Transfer the mixture into a multi-cooker bowl. Set the “Quenching” mode for an hour. Close the lid and turn on the device.
5. Wash the lemon thoroughly. Cut into small pieces along with the zest.
6. After 20 minutes, you will need to open the multicooker lid and see if the sugar has dissolved. At the same time, throw in the lemon, stir, close the lid and wait for the signal.
7. After the time has passed, the lid must be opened. Make sure the crusts are ready, which should be transparent, and evaluate the thickness of the jam. If you are satisfied with it, pour the jam into sterile jars and roll up. If not, set additional time and boil the jam some more.

Delicious food is ready! A REDMONT multicooker with a capacity of 5 liters helped me. I advise you to compare the volume of your multicooker with the specified proportions.

How to make jam from watermelon rinds without soda

Many housewives are confused by soaking watermelon rinds in a soda solution. You can achieve the required density of the material in another way. The jam will also be incredibly tasty.

Dear housewives, today we have established waste-free production in our kitchen. Respect and respect to us.

The fresh aroma of watermelon pulp is known to everyone, which is why everyone eagerly awaits the onset of its ripening season every year. At the same time, not every watermelon lover knows how to make jam from watermelon for the winter. There are two main methods for preparing this sweet treat.

To prepare jam, the first method is to prepare a dessert from the pulp, a sweet treat, in this case it turns out homogeneous and tender. The second option: use watermelon rinds, which during the cooking process turn into sweet candied fruits or candied slices.

Our article provides detailed recipes for making watermelon jam with photo, as well as information about how to make jam from its crusts.

Classic watermelon jam for the winter- simple recipe with added lemon juice

To make classic thick jam you will need watermelon pulp. The prepared sweet delicacy can be served as a dessert or used as a filling for pies and cookies. It is recommended to use the ingredients in the exact proportions:

• 1 kg ripe watermelon pulp, peeled and pitted;
• 0.8 kg granulated sugar;
• 3 grams of citric acid or 15 ml of lemon juice;
• 3-4 grams of vanilla powder.

Step-by-step preparation:

1. The watermelon should be washed, the hard dark green rind should be peeled, and the seeds should be removed. The pulp is cut into arbitrary slices and covered with ½ of granulated sugar. The resulting raw material is left to brew for several hours so that the watermelon produces juice.
2. The juice is decanted into a separate container and put on fire. When it boils, pour in the rest of the granulated sugar and leave to cook until it is completely dissolved.
3. The resulting hot syrup is poured into a saucepan with pieces of watermelon and boiled together for 5 minutes after the mixture boils. Then the container is removed from the heat and left overnight. This procedure is carried out so that the veins found in the watermelon pulp soften.
4. When the sweet treat has cooled, lemon juice or acid and vanillin are added to it, then boiled to the required consistency and rolled into sterilized jars.

Watch the video! Watermelon jam

With added spices and liqueur

A watermelon treat can be made even more flavorful by adding spices and liqueur during the cooking process.

• watermelon pulp 1 kg;
• sugar 1 kg;
• lemon for juice 0.5 pcs;
• carnation 2 inflorescences;
• ginger 10-12 g;
• vanilla 3 g;
• light liqueur or rum 20-30 ml.

Sequential cooking recipe:

1. The watermelon should be washed, the peel and seeds removed, the pulp cut into slices, sprinkled with granulated sugar and left for 1 hour.
2. After this, put on the fire and when the mixture boils, boil the watermelon in its own juice for 15 minutes. The syrup is boiled further, and the pieces of pulp are removed. The jam is boiled down to 1/3 of the total mass taken initially.
3. 20 minutes after boiling the liquid, lemon juice is added to it, and after 10 minutes, spices are added in a gauze bag.
4. Add pieces of watermelon to the container with the boiled syrup and pour in the liqueur. The workpiece is boiled over the fire for another 10 minutes, after which the spices are taken out of it and preserved in pre-prepared sterilized jars.

Watermelon rind marmalade

Marmalade prepared according to this recipe cannot be stored for a long time. But the crusts remaining after the pulp has been eaten can be used for food.

For one serving of treat you need to take:

• watermelon rinds – 0.5 kg;
• sugar – 0.6 kg;
• plain water -0.3 ml;
• half a lemon with zest;
• soda-5-7 gr

Recipe

1. Watermelon rinds should be peeled from the green, dense rind and red pulp, then cut into small pieces.

Advice! For beautiful slicing, you can use a figured knife.

1. In a solution prepared in advance, consisting of 1 liter of water and soda, soak the crusts for 5-6 hours. When the procedure is completed, the raw materials are washed in a colander under running water.
2. Place the crusts in a pan with thick walls and add ½ of the granulated sugar prescribed in the recipe, then add water so that it slightly covers the raw materials. Everything contained in the pan should be cooked for 15 minutes after boiling, remove from heat and keep the crusts in the syrup for another 12 hours.
3. Boil and soak the pieces in syrup one more time. During the third cooking, the remaining granulated sugar and lemon are added to the crusts. The contents of the pan are left to cook for another 5-10 minutes, then the crusts are thrown onto a sieve and wait for the syrup to drain. After the pieces are dry, they should be rolled in sugar.

Advice! Watermelon slices perfectly absorb tastes, aromas, colors, so flavorings (vanilla, cinnamon, cardamom, orange zest and others) and food coloring added during the boiling process will help make the sweet delicacy even more unusual.

Watch the video! Watermelon rind marmalade recipe

With pectin for the winter

The vegetable thickener pectin turns berry or fruit preparations into jam or marmalade, making it viscous and dense. Watermelon does not contain this component, so it is recommended to add it separately during the cooking process. About, how to make jam with the addition of pectin, you can find out below.

To prepare thick jam with pectin for the winter, you need to take the following ingredients:

• pulp, peeled and pitted 0.5 kg;
• granulated sugar 0.5 kg;
• vanillin 3 g;
• lemon juice ½ part;
• pectin-based thickener 20 g.

Step-by-step cooking recipe:

1. The watermelon should be washed, peeled, cut the pulp into pieces and left for a couple of hours to release the juice. After this, you can start cooking.
2. The resulting mass is brought to a boil over low heat, then boiled for 5-7 minutes. The contents of the pan are cooled and this procedure is repeated again.
3. Lemon juice, vanilla, and a pectin-based thickener are added to the chilled treat. The composition should be thoroughly mixed and the procedure repeated again, bringing the jam to a boil. The sweet treat is boiled for another 5 minutes and sealed in sterilized jars.

Watch the video! Jam - confiture from watermelon pulp with agar-agar

Simple jam recipe watermelon with orange

Orange is often an additional ingredient in berry or fruit jam. It is most often used together with the peel. In order for it to soften during cooking, you should choose only fresh fruits with a thick rind.

For preparation you will need the following ingredients:

• 1.5 kg of watermelon pulp;
• 1 kg granulated sugar;
• 3 oranges.

Step by step recipe:

1. Seedless watermelon pulp, cut into pieces, is placed in one container. Finely chopped orange along with the peel is added to it.

Healthy! The peel boiled in sweet syrup will resemble candied fruit.

1. The mixture is covered with sugar and left to brew for 30-40 minutes. Then bring the mixture to a boil over medium heat and leave to cook for another quarter of an hour, after which it is cooled.
2. The mixture must be boiled at least three times, after which the delicacy is rolled into sterilized jars and left to be stored until winter.

Watch the video! Watermelon rind jam with orange and lemon

In a slow cooker

A slow cooker will help the housewife prepare delicious watermelon jam in just a couple of hours. The resulting workpiece will have a liquid consistency; it should be stored for no more than a couple of months.

You will need the following ingredients:

• watermelon pulp – 0.5 kg;
• sugar – 0.5 kg;
• citric acid 3-4 g.

Step by step recipe:

1. Watermelon pulp, cut into pieces, is placed in a slow cooker and covered with sugar. The mass is left for 2 hours to release the juice.
2. The delicacy should be cooked for 1 hour using the “Stew” mode. 5-10 minutes before the end of cooking, add citric acid.
3. The finished mass is transferred into prepared sterilized jars, rolled up with lids, and placed upside down until completely cooled.

Watch the video! Watermelon rind jam in a slow cooker

Jam from watermelon rinds

Very often the reason for disappointment is the purchase of a thick-skinned watermelon in a store. However, you shouldn’t be upset, as you can make very tasty jam from the crusts.

You will need the following ingredients:

• watermelon rinds 1 kg;
• granulated sugar 1 kg;
• citric acid 7 g;
• water 0.5 l.

1. Prepare watermelon rinds. After cutting off the green peel and pulp. The white peel is cut into cubes and washed in running water.
2. Bring 2 liters of water to a boil and add 4 grams of citric acid to it. The crusts are blanched in the resulting solution for 5-6 minutes, after which they are immersed in cold water for 2-3 minutes and drained in a colander.
3. The syrup is made from water and granulated sugar. While it is hot, put the crusts into it and leave the composition to brew for 6-8 hours. Then, the mass is brought to a boil and cooked for another 3-4 minutes and again left to cool for 6-8 hours.
4. Next, the delicacy is boiled again over fire for 3-4 minutes, adding 3 grams of citric acid to its composition. After the third soak, which lasts 6-8 hours, the pieces are boiled for another 10-15 minutes and rolled into sterilized jars.

Each housewife can choose the recipe for making watermelon jam to suit her taste, but she should not forget about the ingredients that will perfectly complement any delicacy from this melon crop, in particular citric acid or lemon juice. These components will not only add a pleasant sourness to the sweet treat, but will also act as a natural preservative.

Watch the video! Fragrant jam made from watermelon rinds

During the watermelon season, probably every family buys sweet, juicy berries. The pulp is eaten, and the rinds are usually thrown away. But you can make amazingly tasty and healthy jam from them. The main recipe for jam made from watermelon rinds is easy to prepare, so every housewife can prepare a delicacy that will surprise guests.

Many housewives have heard about a recipe for jam made from watermelon rinds, but are afraid to cook it because it is believed that the rind contains the largest amount of nitrates. In fact, this is a misconception. Nitrates are collected in the green peel, but this part is not suitable for jam. It is also worth considering that there are a lot of nitrates in early berries, and jam, as a rule, is made during the melon and melon sales season. It makes no sense to “feed” watermelons with harmful additives, since they themselves ripen well.

If you are still afraid that harmful substances from striped berries will get into the sweet treat, you can use the following methods:

• Dissolve the chalk in cold water and pour this water over the crusts. Leave for a couple of hours, rinse under the tap;
• Soak the peels in cool water overnight and rinse thoroughly in the morning.

Each housewife decides for herself whether she should resort to getting rid of nitrates or not.

What are the benefits of a treat?

Benefits of watermelon rind jam:

• The white part contains not only water, but also fruit sugars, dietary fiber, amino acids, pectins, proteins, fiber and other useful substances;
• Lycopene contained in watermelons is activated when exposed to high temperatures. Lycopene protects the human body from cancer, premature aging, the negative effects of ultraviolet radiation and free radicals. This is why a heat-treated product is even healthier than fresh watermelon pulp.

Harm of watermelon jam

Jams and preserves from the rinds of melon and watermelon are prepared from a fairly large amount of sugar. Scientists call white sugar the drug of the modern world. In addition to psychological dependence, sugar can cause serious harm to human health, causing the development of the following diseases:

• Obesity;
• Inflammatory processes in the body;
• Skin rashes;
• Deterioration of metabolism;
• Disruption of the endocrine system;
• Development of caries and destruction of tooth enamel.

In any case, watermelon delicacy is much healthier than store-bought desserts: waffles, chocolates, bars, but, of course, you should not consume a large amount of jam.

Secrets of making jam

How to properly make jam from watermelon rinds? Here are a few secrets that will help you get a tasty, sticky, transparent treat:

1. Each housewife calculates the amount of sugar at her own discretion. If you like very sweet jam, you can add a little more sugar. Optimal proportion: 1 kg of sugar is used for 1 kg of watermelon rinds.
2. There are many recipes for jam, but just “five minutes” at intervals of a day makes it possible to cook a fragrant, transparent delicacy in which all the vitamins will be preserved.
3. Very tasty jam is made from ripe, late watermelons with thick skin. Early varieties contain too many nitrates, and in addition, they are most often not sweet at all.

Preparing the crusts

To make jam from watermelon rinds at home truly tasty, you need to properly prepare the rinds for the cooking process:

• Before cutting the watermelon, it must be thoroughly washed under cold water with a brush and liquid soap;
• Watermelon rinds can be stored in a plastic container in the refrigerator for several days;
• Before use, you need to cut off the green skin with a sharp knife or a special device for peeling fruits and vegetables so that only the white part remains, from which the delicacy will be cooked. Some recipes also use the pulp, which remains on the crusts.
• The crusts can be cut in any way, depending on the recipe. For example, small straws are more suitable for confitures, but it is better to make jam from larger pieces or cubes.
• Jam made from watermelon rinds with soda produces crispy pieces, but without soda the ingredients of the delicacy will be soft. In the first option, the crusts are pre-soaked in a soda solution and then washed under running water.

A simple recipe: how to make jam from watermelon rinds

In reality, this recipe for watermelon rind jam cannot be called the simplest, since preparation takes a long time. But for this recipe you only need two ingredients: watermelon rinds and sugar in a 1 to 1 ratio.

Step-by-step recipe for watermelon rind jam:

1. First step. Place the prepared crusts in a container, pour all the sugar on top, shake so that the sugar crystals mix with the crusts. Leave for 4 hours in a cool place so that the peels release the juice.
2. Second step. Mix the contents of the basin with a wooden stick or spoon and place on the lowest heat. Stir the jam constantly until it boils. When bubbles begin to appear on the surface, you can turn up the heat a little. The foam must be constantly removed; it can spoil the taste of the future delicacy.
3. Third step. How long to cook jam from watermelon rinds? After boiling, keep the jam on the fire for about 5 minutes, then remove the bowl, place a metal grate on top and cover with a clean towel. Place the treat in a room at room temperature for a day.
4. Fourth step. Repeat the cooking process a day later, and then boil the delicacy again. As a result, the jam is put on the fire three times. Finally, place the finished, cooled jam into sterilized jars and store.

What to do if the jam is liquid?

If the liquid part does not thicken after cooking, the delicacy should be cooled completely and then put on low heat. After boiling, keep on the stove for 5-7 minutes and immediately put into jars. Why do you get liquid jam from watermelon rinds? Everyone knows that red berries mainly consist of water, so three boils are sometimes not enough to achieve the desired consistency.

Recipe for jam with citrus fruits

Oranges or lemons are often added to watermelon delicacies to give the jam a citrusy sourness. The cooking process is similar to the classic recipe.

What you will need for preparation:

• 1 kg watermelon rinds;
• 2 kg granulated sugar;
• 2 oranges;
• 1 lemon.

Recipe for watermelon rind jam with oranges and lemon:

1. Cut the prepared crusts into cubes.
2. Sprinkle the crusts with sugar in a cooking container and leave for 4 hours until the juice comes out of the crusts and mixes with the sugar.
3. Grate the zest of lemon and oranges on the finest grater. Remove the white films from the orange pulp and cut each slice in half.

On a note! Only the top layer of citrus fruit is used. If you get white pulp, the jam may taste bitter.

1. Place the crusts on low heat, stirring, until they boil.
2. Add orange pulp and zest to the crusts and simmer for 5-7 minutes.

Next, preparing jam from watermelon rinds with lemon and orange will be the same as in the previous recipe. The delicacy sits for a day, covered with a kitchen towel, then boils for 5 minutes, leaves for 24 hours, and boils again for 5-7 minutes. The finished, cooled jam is placed into jars.

How to make jam in a slow cooker?

A popular household appliance for cooking reduces the time it takes to prepare jam, so many housewives prefer to use this particular recipe.

What you will need:

• 500 grams of watermelon rinds;
• 500 grams of sugar;
• 7 grams of baking soda.

Let's start preparing watermelon rind jam in a slow cooker:

1. Cut the crusts into cubes, pour in a soda solution so that the cubes retain their shape during cooking and remain crispy. Keep the crusts in the solution for about half an hour, then rinse them under running water.
2. Place watermelon rinds in a multicooker bowl and sprinkle granulated sugar on top.
3. Set the “Extinguishing” mode and leave for one hour. During this time, stir the contents twice.
4. If the liquid component has not become stringy and viscous, you can set the “Steam” mode and cook the delicacy for another 15 minutes.

Jam with mint

In jam, watermelon rinds become like sweet candied fruits. Citrus fruits add freshness to the delicacy, while spices and aromatic herbs add a touch of piquancy. Try making jam from watermelon rinds with mint, and you will be pleasantly surprised by the refreshing taste.

Required ingredients:

• 1 ripe watermelon;
• 1 kg sugar;
• Fresh mint;
• Spices.

How to make jam from watermelon rinds with mint:

1. Cut the white part of the watermelon rinds into small pieces.
2. Place the cubes in a deep container, add sugar, shake well. Add any spices to your taste (ground cinnamon, vanillin, cardamom) and washed fresh mint leaves.
3. Place the contents in a saucepan and place on low heat. Constantly skim off the foam and wait until it boils.
4. Reduce heat and cook, stirring, for 40 minutes.
5. Remove from heat, cool to room temperature, and place in glass jars.

Recipe with apples

Typically, apples are rarely used as an additional ingredient. At the same time, jam made from apples and watermelon rinds has an interesting combination of flavors.

Required ingredients:

• 1 kg of watermelon rinds;
• 5 kg granulated sugar;
• ½ liter of clean water;
• ½ kg apples;
• Lemon acid;
• Vanilla sugar.

Watermelon rind jam, recipe:

Pour hot water over the crusts for 10 minutes. Drain the water, put the crusts in sugar syrup and boil until boiling. After boiling, keep on the stove for 5 minutes, turn off the heat and leave for 12 hours. Dip apple cubes without peel into the settled jam, stir and boil again until boiling, and 5 minutes after boiling, remove from heat. After 12 hours, repeat the entire process. Before the last time, add spices to the jam to taste and bring to a boil. Cool the finished sweetness and place in jars.

On a note! Try making jam from watermelon rinds, to which strawberries and strawberries are added. The result is a very interesting delicacy with an amazing aroma and unique taste.

Winter harvesting

Another option for winter jam, which is made from watermelon rinds for the winter.

You will need one kilogram of crusts and sugar, as well as a teaspoon of soda.

How to make jam from watermelon rinds:

1. Cut the crusts into medium-sized cubes.
2. Prepare a soda solution, place the crusts in it, add hot water so that all the crusts are covered. Mix well and let stand for about three hours. We drain the soda solution and soak the peels several times in clean water for half an hour.
3. Prepare syrup from two glasses of sugar and a liter of water. As soon as bubbles begin to appear on the surface of the syrup, add the peels and cook for about half an hour, constantly stirring the contents. After this, the treat should stand for 12 hours under a towel.
4. Cook again over low heat. The jam should boil for about 20 minutes, after which the delicacy will again sit for 12 hours. Then we repeat all the steps one more time.
5. Place the cooled jam into jars. Blanks for the winter are stored in a dark place without drafts or dampness.

How to properly store jam?

Pre-sterilized glass jars are used to store jam. The jars are closed with metal lids using a special seaming machine. The jam can be stored for one to two years.

It is very important that the jam jars are not exposed to direct sunlight. Typically, jam is stored in a dry, draft-free room, where the temperature is kept between +10-+15 degrees.

The imagination of housewives is amazing. Numerous jam recipes, familiar to many, have become quite boring. Resourceful housewives use watermelon rinds for jam. The advantages of this dessert are that watermelon leaves virtually no waste behind, and in terms of usefulness it is not inferior to many berries and fruits. Once you have tried this delicacy, it is very difficult to refuse to prepare and eat it.

It’s not difficult to prepare the dessert; the delicacy has no complaints about home conditions. The main thing is to strictly follow the recipe. Carry out everything exactly according to the calculations.

Properly cooked jam is stored for a long time and retains a large amount of useful substances:

• Many housewives do not want to make jam from watermelon rinds, because they believe that a large amount of nitrates accumulates in them. They remain in the thin skin of the watermelon, which should be trimmed and removed altogether.
• In order to remove nitrates from the crusts, they are soaked in water with chalk. Leave it in it for 2-3 hours, then rinse and prepare dessert.
• You should not make jam from the first watermelons, which appear already in the middle of summer, they contain a lot of nitrates. Plants are fed with various chemicals so that they grow faster and bear fruit. It is best to use watermelons purchased during the high season. Such fruits are guaranteed to be cleaner than the very first ones.
• When preparing dessert, sugar is added in various proportions. Those with a sweet tooth start at 1.5 kg per 1 kg of rinds, and those who do not like sweets too much add 600 g per 1 kg of watermelons.
• The cooking time is also different, some cook for 5 minutes, in several approaches, others for 20 minutes, and the preparation is infused for 24 hours.

You don’t have to work especially hard to prepare the delicacy. The cooking itself does not take much time; the jam is infused for most of the allotted time.

Preparation of the main ingredient

Proper preparation of crusts is the key to a positive result. The main thing to do is to follow the recommendations indicated in the recipe, then everything will work out:

• First of all, they are soaked in chalk water in order to get rid of nitrates.
• Another way is to put them in a container, fill them with cold water and place them in the refrigerator. After this, the crusts are thoroughly washed, dried and peeled.
• The pieces are cut arbitrarily, but as equally as possible. This is necessary for uniform boiling.

The rest of the preparation is as you follow the steps of a specific recipe.

Watermelon rind jam for the winter: the simplest recipe

The simplest recipe is perfect for those who decide to cook this delicacy for the first time. You will need the same amount of crusts and granulated sugar.

For proper preparation, a step-by-step recipe for making jam is provided.

Step 1

The green skin is cut off from the rinds of the watermelon; the remaining part must be cut into random pieces. You should try to make the pieces the same so that there are no problems during the cooking process.

Step 2

After weighing the resulting workpiece, measure out the required amount of sugar. Pour diced crusts over it.

Step 3

Shake the container to distribute the sugar. Put it in a cool place and wait for the workpiece to release juice. It will take approximately 3.5-4 hours.

Step 4

After the allotted time has passed, mix carefully, trying not to damage the structure of the crusts. Place on low heat so that the jam does not burn, stir occasionally.

Step 5

As the mass boils, the fire power is raised to medium. Stir and skim off any foam that appears. Let it boil, but no more than 5 minutes. Then the workpiece is removed from the heat and left to cool at room temperature. Cover with material and leave for a day.

Step 6

After 24 hours, put it back on the fire and boil for 5 minutes. Turn it off and leave it for a day.

Step 7

The procedure is repeated, the jam is boiled for 5 minutes, stirring occasionally. A thick and viscous consistency signals the readiness of the dessert. If this does not happen, the jam is cooled again and boiled to the desired state.

Step 8

They are placed in jars hot, prepared in advance, washed and sterilized. When making jam according to this recipe, you don’t have to do a lot of work.

And you can appreciate the taste of the finished delicacy within a few days. The jam will be saturated with syrup and will be ready for use.

Watermelon rind jam in a slow cooker

There is a multicooker in almost every home. It significantly reduces the time spent making jam. You will need 0.5 kg of crusts, 0.5 kg of sugar. If you want to keep the shape of the cubes, you should prepare 7 g of soda.

Watermelon is cut into small, random pieces. Pour a solution of water and soda for half an hour. Then remove and wash in cold running water.

Prepare a multicooker container, put crusts in it, sprinkle with sugar.

In the “Stew” mode, simmer the jam for 1 hour. It is necessary to stir the workpiece several times.

If the consistency is not satisfactory, then change the mode in the multicooker to “Steam” and simmer for another 15 minutes. The finished dessert is placed in jars and stored.

In order to make delicious jam, you will need 1 kg of peels, 1.2 kg of sugar, 2 oranges and a lemon. Watermelon rinds are crushed into arbitrary cubes. To do this, if desired, use a shaped cutting knife. Then the finished pieces will look very beautiful. Cover the mixture with sugar and leave to infuse for 4 hours.

Meanwhile, the zest of lemon and oranges is prepared. There is no need to touch the white layer, it will be bitter, thereby spoiling the taste of the finished jam.

When the preparation releases juice, put it on fire. Bring to a boil, then add the zest and peeled orange slices, cut into pieces. It takes 10 minutes to cook the dessert, then remove and let cool. Then repeat this 3 times. If the jam is liquid, the number of repetitions is increased by 1 time.

The delicacy is placed in jars, rolled up, wrapped and left to cool at room temperature.

This jam turns out excellent, it is especially distinguished by its citrus taste, which surprises guests. Many people cannot even understand what it is made of.

Watermelon rind jam with lemon

Unlike orange, lemon gives sourness, which makes the jam very tasty. You will need 1 kg of watermelon rinds, 0.9 kg of granulated sugar, 1 lemon.

If necessary, replace citrus with citric acid.

The crusts are cut into small pieces and covered with sugar. The cooking itself will begin after 3-4 hours have passed. Then set it on low heat and simmer it, after boiling, leave it to boil for 10 minutes. Then you need to remove and let the jam cool. There is no need to insist for a day, a few hours is enough. After the jam has cooled completely, put it back on the fire and cook for 10 minutes. Repeat in the same sequence one more time.

When the mass boils in the third approach, add lemon, chopped into pieces along with the skin. Boil for 10 minutes, lay out hot, put in the cellar.

With mint

As an option for all those with a sweet tooth, make jam from watermelon rinds with mint. For it you will need: 1 watermelon, 1 tbsp. granulated sugar, mint to taste. The watermelon is cut into slices, the pink flesh is cut off and removed for the household. Only the crusts will be used. They are cut into thin bars, the whole thing is covered with sugar, mint is added and left to brew for several hours.

After the juice appears, place on very low heat and bring to a boil.

Constantly collect the foam that forms on the surface. When the mixture boils, add heat and cook for 40 minutes, remembering to stir.

Prepare jars in advance, sterilize them and dry them. Spread the cooled jam, turn the jars upside down and leave for a day under a warm shelter. Then take it out and store it in a specially designated place.

Much depends on how the jam was prepared. It must be placed in sterile jars and rolled up. Then it will be stored for 1-2 years.

Sunlight should not penetrate into the room where the workpieces are stored. The optimal temperature is from +10…+15 ⁰С.

If the jars are closed with iron lids, their shelf life increases. Just to preserve the integrity of the caps, they are coated with Vaseline.

High humidity in the storage room leads to the fact that the top layer of jam in those jars that are closed with paper lids greatly deteriorates. This jam should not be eaten.

Proper storage ensures that the jam will last for many years. Only the beneficial substances contained in the main ingredients are constantly decreasing.

Making jam from watermelon rinds is not difficult; a good housewife never wastes anything. And in terms of usefulness, it is not inferior to some desserts made from berries and fruits. Before drawing conclusions about how tasty this dessert is, you should try making it yourself at home.

Common watermelon is an annual herbaceous plant with a creeping branching stem 2-3 meters long, a species of the genus Watermelon (Citrullus) of the Pumpkin family (Cucurbitaceae).

The fruit of watermelon is a large spherical false berry with a smooth surface and pink or red juicy sweet pulp. Some varieties have white or yellowish-white flesh.
The homeland of watermelon is South and Central Africa. Watermelon is cultivated in many regions of the Earth with dry and hot climates. Currently, watermelons are grown in 96 countries in more than 1,200 varieties.

Watermelon pulp contains from 5.5 to 13% sugars (glucose, fructose and some sucrose). By the time of ripening, glucose and fructose predominate; sucrose accumulates during watermelon storage. Fructose makes up about half of all sugars and determines the sweetness of watermelon. A fruit weighing 3-4 kg contains up to 150 g of pure fructose.

Watermelon is a source of pectin, fiber, vitamins B1, B2, C, PP, folic acid and provitamin A, as well as manganese, nickel, iron, magnesium and potassium salts.
The pulp contains: pectin substances – 0.68%, proteins – 0.7%; calcium – 14 mg/%, magnesium – 224 mg/%, sodium – 16 mg/%, potassium – 64 mg/%, phosphorus – 7 mg/%, iron in organic form – 1 mg/%; vitamins – thiamine, riboflavin, niacin, folic acid, carotene – 0.1-0.7 mg/%, ascorbic acid – 0.7-20 mg/%, alkaline substances.

100 grams of the edible part of the fruit contains 38 kilocalories.

Watermelon seeds contain up to 25% fatty oil, which is similar in physicochemical properties to almond oil and rich in vitamin D.

Watermelons are eaten fresh. Watermelon pulp quenches thirst well. The fruits of small watermelons are used for pickling and canning.

By evaporating watermelon juice, thick watermelon “honey” (nardek) is prepared, which contains up to 90% sugars. (Grape “honey” obtained in a similar way from grape juice is called bekmes or doshab; boiled juices of various fruits, berries and vegetables are also called bekmes)

Delicious jam and candied fruits are prepared from watermelon rind.

Table oil is obtained from the seeds.

Watermelon is good for people of any age.

Hot appetizer salad with fried watermelon, mint and Feta cheese

Fried watermelon sounds unusual, but in fact it is juicy and crispy on the inside, with a smoky and sweet crust on the outside. Add some salty Feta cheese, a little kick with lime and some fresh mint. And you have a wonderful picnic salad ready!

Ingredients:
8 rindless, seedless watermelon slices (each about the size of a deck of cards) 2 tablespoons olive oil 5 teaspoons lime juice 5 slices Feta cheese (about 120 grams) handful of fresh mint leaves 3 cups greens (arugula, lettuce, watercress) salt , pepper - roasted pumpkin seeds to taste

Preparation:
Preheat the grill. Pat the watermelon pieces dry with a paper towel and place them on the grill. Fry on one side only, without turning, for 2 minutes. Toss the greens with 2 tablespoons of lime juice, olive oil and a pinch of salt. Place greens on a large platter and top with grilled watermelon slices, browned side up. Add Feta and some fried watermelon pieces. Pour the remaining lime juice over them and sprinkle a little salt (pepper to taste). Decorate everything with mint and pumpkin seeds.

Dessert “Watermelon bunch”

Ingredients:
watermelon - 1 pc. flour - 50 g fresh egg white - 2 pcs. sugar - 1 teaspoon starch - 50 g water - 1/2 cup powdered sugar (for sprinkling)

Preparation:
Using a watermelon noisette spoon, cut into balls (if you don’t have a noisette, you can cut them into cubes).

For the batter dilute the starch in water, beat 2 egg whites with 1 teaspoon of sugar into a strong foam and mix them carefully.

Dip the watermelon balls in flour, then in batter.

Quickly fry in a preheated deep fryer. Then let the balls cool, place on a plate and decorate with powdered sugar.

Summer watermelon salad with mint and feta cheese

Ingredients:
watermelon lime for juice - 2 pcs. feta cheese - 300 g 1 red onion olive oil - 100 ml mint leaves ground black pepper salt

Preparation:
Watermelon salad should be prepared no more than 20-30 minutes before serving. Cut the rind from a pre-chilled watermelon and cut the flesh into pieces. Place the watermelon pieces in a colander to allow excess juice to drain. For the sauce, mix olive oil and lime juice in a cup, then add a little salt and black pepper. Place pieces of watermelon in a salad bowl and pour over the prepared sauce. Due to the juice released, the amount of sauce will increase - this is quite normal. Sprinkle with chopped mint leaves, grated cheese, mix lightly and serve immediately.

Appetizing watermelon slices with mint and lime

Ingredients:
slices of 1 chilled seedless watermelon; 1/2 bunch of fresh mint 4 limes (from 2 - zest, from 2 - juice) 3/4 cup sugar

Preparation:
Cut the cooled watermelon into 4 pieces, then cut into slices approximately 5 cm thick (see photo). Chop the mint leaves and mix in a bowl with 2 tablespoons of lime zest. Add sugar and mix everything well. Place the watermelon slices on a large flat plate and top with lime juice. Then sprinkle the pieces with the mint-lime sugar you made.

Watermelon granita

Ingredients:
1 watermelon, cut into pieces, peeled and seeds removed, juice of 2 limes 1/3 cup sugar 1 tbsp. spoon of good cognac or rum

Preparation:
Place half the watermelon, half the lemon juice and half the sugar in a blender, mix thoroughly until smooth and pour into a bowl. Repeat the same with the other half of the ingredients. Add rum to the resulting mass, mix, pour everything into a saucepan and place in the freezer to freeze.
You can add grated chocolate to the mixture to taste.
Freeze for 2-3 hours, after which the mixture is quickly vigorously mixed and returned to the freezer. We'll repeat this process in a couple of hours. Then again.
Let it freeze completely for another 3-4 hours, divide into portions into pre-chilled glasses and serve.

Note: To separate the seeds, beat the peeled pieces of watermelon for a few seconds in a blender, and then rub through a colander or coarse sieve.

Ingredients:
watermelon (about 2 kg, cut into pieces and seeded) 1 tablespoon sugar in the mixture + 1 teaspoon sugar for garnish juice of 3 limes 3 tablespoons rum pinch of salt 1 tablespoon mint leaves in the mixture + 1 teaspoon mint leaves For decoration

Preparation:
Watermelon pieces, 1 tbsp. Place a spoonful of sugar, lime juice and rum into a blender and puree. Add 1 tbsp. spoon of mint and mix until smooth, when the mint leaves are no longer visible. To make the future ice cream more tender, it is useful to add 3-4 tbsp to the mixture. spoons of saturated gelatin solution.

Then seal the mixture in an airtight container and freeze for several hours. Having an ice cream maker makes the process much easier. If it is not there, every hour we take the mixture out of the freezer and mix thoroughly with a spoon or mixer as long as possible. Stirring is necessary to prevent large ice crystals from forming in the ice cream.

To completely freeze the sherbet, keep it in the freezer for 6-8 hours (no longer is necessary, otherwise the mixture will freeze).

Serve lightly sprinkled with sugar and garnished with mint leaves.

Refreshing watermelon water

Ingredients:
half a large watermelon (without the rind, cut into large pieces) 4 cups water 8 fresh mint leaves (amount can be adjusted to taste) juice of half a lime (about 1.5 tablespoons) 3 tablespoons sugar or honey

Preparation:
Place half the watermelon pulp, half the water and half the mint in a blender and turn into a smooth puree. Strain the liquid through a sieve into a jug or large bowl. Repeat the procedure with the remaining pieces of watermelon, mint and water. Mix both portions and strain again. Add lime juice, sugar or honey. Cool before serving.

Watermelon rind jam

Ingredients:
watermelon rinds – 1 kg juice of 1/2 lemon and zest sugar – 1 kg vanillin – 1/2 teaspoon water – 2 cups

Preparation:
Remove the pulp from the watermelon and remove the thin green outer rind. Cut the remaining white peel into small pieces. We prick each piece in several places and cook in boiling water until soft. Drain the water, dry the pieces with a napkin and dip into syrup. With short breaks, cook them over very low heat until tender.
Before removing from heat, add vanillin, citric acid or finely chopped zest.
You can also add 1-2 tbsp. spoons of cognac or rum and stir quickly.

Immediately pour the finished hot jam into dry, sterilized jars and close with lids.

Candied watermelon rinds

These candied fruits are used to decorate the Fairy Tale cake.

Ingredients:
– 1 kg of watermelon rinds – 1.2 kg of sugar – 3-3.5 glasses of water – 1 lemon – a little vanilla or vanilla sugar – cardamom (to taste)

According to tradition, we cut the watermelon rind for these candied fruits into pieces with a knife like this with curly edges.

Take a thick-skinned watermelon, carefully cut off the remaining pink pulp from the rinds - you can scrape it white with a spoon. Then we cut the greens from the crusts (this is convenient to do with a potato peeler) and cut into elongated pieces. Make the pieces small, so you only need to take one bite.

Prick the pieces with a fork and place them in a soda solution (3 teaspoons per 3 liters of cold water) for 4-6 hours. Then rinse thoroughly and let it soak in clean water a couple of times for 30 minutes.

We make syrup from water and half the sugar, put the peels in there, bring to a boil and simmer over low heat for about 20 minutes. Turn off and let stand for 8 hours or more. Bring to a boil again, add the remaining sugar, boil for 20-30 minutes and leave for another 8 hours. Boil for the third time until translucent, the slices should be easy to bite off and slightly crunchy. If there is little juice left, add about 1 cup of boiling water.

Before the end of the 3rd cooking, you will need to add lemon or orange zest to the candied fruits. Put it in a paper or gauze bag in advance so that later you don’t have to separate the zest from the candied fruit.

Squeeze the juice of one lemon (or 2 is possible) into the prepared candied fruits, add vanilla, let cool and put into jars together with the syrup.

It is advisable to store in the refrigerator. To decorate the cake, strain out the syrup and let the candied watermelon peel dry.

These candied fruits (along with syrup) can be served with tea or dry wine.

Watermelon honey (bekmes)

Ingredients:
watermelon - 8 kg sugar - 1 tbsp. l. lemon juice - 1 tsp.

Preparation:
It is prepared from ripe sweet watermelons. Select the pulp, rub through a sieve, strain through two layers of gauze, squeezing well almost to dryness. The resulting juice is brought to a boil, while continuously stirring and skimming off the reddish foam. Then the juice is filtered again and, stirring so as not to burn, it is boiled over low heat. “Honey” is ready when the volume decreases by 5-6 times. The juice will become thick and slightly stretchy. At the very end of cooking, add sugar and lemon juice. Pour honey into glass jars, cool and enjoy. This amount makes 1 small jar of treats, but the work is worth it.

ATTENTION!
Watermelon “honey” is not recommended for people with diabetes and obesity, as it contains a lot of sugars – up to 90%. Diabetics should eat very little watermelon, and in small doses it is even beneficial.
Watermelon in large quantities is contraindicated for flatulence, as it promotes the formation of gases in the colon.

Bekmes or pekmez (Turkish pekmez) - condensed juice (syrup) of fruits, berries and vegetables. Grape is also known as nardek or doshab. The main methods of preparation: - heating over a fire (usually in a water bath, in industry - in tinned copper boilers or special cooking units) - evaporation in the sun (produces more aromatic and healthy bekmes, but is only possible in the climatic conditions of Central Asia and similar ones where the air is hot and dry).

They are prepared without adding sugar - which distinguishes bekmes from kiems. The juice squeezed from overripe fruits is brought to a boil, boiled without letting it boil, then settled and filtered. After evaporating a certain part of the volume (depending on the source raw material - from 50 to 80%), the consistency becomes similar to honey. Contains sugar, organic acids and vitamins.

It is used in confectionery production and winemaking and also as a nutritious and medicinal product.

In winemaking, it is usually produced by boiling the wort and is used to increase the sugar content of ordinary fortified wines (it is clarified after boiling).

In the confectionery industry - a semi-finished product for the preparation of other types of sweets - jams, sherbets, irchal, figs, for additives in Turkish delight and other products.

WATERMELON - canned, pickled, soaked...

Canned watermelons

Brine:
salt - 30 g water - 1 l

Preparation:
Red (but not overripe) and brown thin-skinned or thick-skinned watermelons, the diameter of which is approximately equal to the diameter of a three-liter jar, are suitable for such pickling. Watermelons are washed with cold water, the circles are cut down to the edible part, both from the side of the stalk and from the side of the inflorescence. The jars are thoroughly washed, sterilized with steam and cooled.

Watermelons are first cut into circles 15-20 mm thick, and then cut into pieces convenient for placing in jars. The filled jar is placed on the kitchen board and boiling water is poured into it. First, a small stream is directed to the center so that the can does not burst. Place a sterilized lid on the neck of the prepared jar, wrap the jar on top with a towel and leave for 8-10 minutes.

Then drain the water and pour boiling water over the watermelons again, cover with a towel and after 8-10 minutes drain the water and pour in boiling brine. For one jar with a capacity of 3 liters. approximately 1 liter of brine is needed.

The brine is prepared as follows: Salt is poured into the water (30 g per 1 liter of water), boiled for 8-10 minutes until the salt is completely dissolved, filtered through 3-4 layers of gauze, bring the brine to a boil again, add 10-15 ml of 9% vinegar. If the watermelons are brown, then add sugar to the brine (20 g per 1 liter of water).

The jars filled with boiling brine are hermetically sealed and cooled. Jars of watermelons are stored in a cool room (basement, cellar) at a temperature below +18°C. If they are sterilized at 100°C, then such watermelons can be stored under normal conditions.

Experience has shown that the lids of some chilled jars swell, which indicates that the watermelons have not been sufficiently heated with boiling water.
You should not wait until the lids are torn off; you need to remove them, pour the brine into a saucepan, heat it to a boil, fill the jars and seal hermetically with other lids.

Pickled watermelons

Brine for a 3-liter jar:
1.5 liters of water 2 tbsp. l. salt 1 tbsp. l. Sahara

Preparation:
It is better to take unripe watermelons - pink ones. Cut them into slices, remove seeds and trim off the peels. Cut into 3-5 cm pieces, fill the jars tightly and pour boiling brine over them. Sterilize for 10 minutes from the moment of boiling, add 1 tsp before rolling. vinegar essence. Cut into 3-5 cm pieces, fill the jars tightly and pour boiling brine over them.

For flavor use: sweet peas, cloves, bay leaves and black peppercorns. Cut into 3-5 cm pieces, fill the jars tightly and pour boiling brine over them. This is a recipe that has been proven over the years. During the holidays, these watermelons always receive increased attention from guests. Try it, you won’t regret it.

Watermelon marinated with spices

For the marinade:
water - 1 l salt - 1 tbsp. l. sugar - 1 tbsp. l. vinegar essence - 2 tsp. hot pepper, horseradish, bay leaf, cinnamon, lovage - to taste

Preparation:
You can pickle watermelons, ripe or unripe. The watermelon is washed and cut into slices. Peels and grains do not need to be removed. The slices are placed in jars. Add hot pepper, horseradish, bay leaf, cinnamon, and lovage. Pour in marinade. Sterilize half-liter jars for 15 minutes, liter jars for 20 minutes.

Pickled watermelon

Ingredients:
800 g watermelon; 800 ml water; 2-3 bay leaves; 3-6 peas of allspice; 1.5 tbsp. salt; 1.5 tbsp. l. granulated sugar; 2-3 tbsp. vinegar 9%; 50 g dill; 2 stalks of celery

Preparation:
Cut the watermelon into slices. Separate the pulp from the crusts and cut into small pieces. Cut the celery stalk into cubes.

Place dill on the bottom of the jar, then a layer of watermelon, a layer of celery, and again a layer of watermelon.

For the brine, mix water, salt, pepper, vinegar, bay leaf, and granulated sugar in a saucepan. Bring to a boil, cool slightly and pour into jars with watermelon. Close the lids and store in the refrigerator.

Salted or, as it is also called, soaked watermelon is an excellent appetizer for an aperitif.
We offer a recipe for preparing an alcoholic drink using fresh ripe watermelon. Wrap the watermelon tightly with wide tape to prevent it from bursting, and use a large syringe to pump vodka into it. After a couple of weeks, you can get a flavored drink with a strength of 21° or higher. The alcohol contained in vodka “eats” the watermelon pulp, turning it into liquid. Filter the drink through cheesecloth and fill the carafe with pink liqueur. Why straight into the decanter and not into the bottle? Yes, because it won’t stagnate for long...

(+) Image is clickable

Canned watermelons

For brine per 3-liter jar:
watermelon sugar - 1 tbsp. l. salt - 1 tbsp. l. aspirin - 2 tablets

Preparation:
Cut the watermelon into circles, then each circle into four parts. Place in a sterilized jar. Add salt, sugar and two aspirin tablets, add boiling water and roll up. Keep refrigerated.

Tomatoes marinated with watermelon

Ingredients for a 3 liter jar:
1 liter of water 1.5 kg of tomatoes watermelon, peeled and seeds 5-7 cloves of garlic 3-5 sprigs of celery 1 heaped tablespoon of salt 2.5 tablespoons of sugar 1 dessert spoon of vinegar essence

Preparation:
In a 3-liter jar, put a few cloves of garlic, celery sprigs at the bottom, then layers of tomatoes and watermelon cut into large pieces. Top with celery and garlic. Pour boiling water over it twice for 10 minutes, then make a marinade using the drained water a third time: add salt, sugar, vinegar essence. Pour the marinade over the tomatoes, roll them up and wrap them for pasteurization.

Soaked watermelons

For the brine:
salt - 600-800 g water - 10 l

Preparation:
Wash small and ripe medium watermelons, put them in a barrel, fill them with 6-8 percent brine (600-800 g of salt per 10 liters of water, depending on the size of the watermelons) and leave for 2 days. Then fill the barrel with the same brine and place it in a basement or icebox. To speed up fermentation, it is recommended to pierce watermelons in several places with a sharp wooden stick. Small watermelons are pricked with a wooden pin in several places, placed in a barrel or large enamel pan and filled with brine. Cover the top with a circle and put pressure on it so that the fruits do not float (the brine should cover them). Fermentation lasts about 1 month. Salted watermelons are used as an appetizer or side dish for meat and fish dishes.

Watermelon-apple confiture

A very beautiful jam with an original flavor bouquet. It's worth cooking.

Ingredients:
3 apples 1.5 kg watermelon 2 tsp. lemon zest 6 tbsp. lemon juice a little vanilla or 1/4 tsp. cinnamon - to taste 2 packs of “Jam” 600 g sugar

Preparation:
Peel the watermelon from the rind and seeds.

Process in a blender into a homogeneous mass.

Peel and seed the apples, cut them into small pieces, sprinkle with lemon juice, add sugar, cinnamon (if you add vanillin instead of cinnamon, add it at the very end of cooking), zest, a little watermelon mixture and boil for 5-6 minutes.

Add the marmalade, all the watermelon mass and cook for another 5 minutes.

Pour hot into sterilized jars and close the lids tightly. Wrap it in a blanket and leave it until it cools completely.