We are searching data for your request:
Upon completion, a link will appear to access the found materials.
The imagination of housewives is amazing. Numerous recipes for jam, familiar to many, have already become boring. Resourceful hostesses use watermelon rinds for jam. The advantages of such a dessert are that the watermelon practically leaves no waste behind, and in terms of its usefulness it is not inferior to many berries and fruits. Having tried this delicacy once, it is very difficult to refuse its preparation and use.
Features of making jam from watermelon peels
It is not difficult to prepare a dessert; the delicacy has no complaints about home conditions. The main thing is to strictly follow the recipe. Do 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 peels, as 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 in it for 2-3 hours, then rinse and prepare dessert.
- You should not cook jam from the first watermelons, which appear already in the middle of summer, they have a lot of nitrates. Plants are fed with various chemicals in order for them to grow faster and bear fruit. It is best to use watermelons purchased during high season. Such fruits are guaranteed to be cleaner than the very first ones.
- When preparing a dessert, sugar is added in various proportions. Those with a sweet tooth start from 1.5 kg per 1 kg of crusts, and those who do not like sweets too much add 600 g per 1 kg of watermelons.
- The cooking time is also different, someone cooks for 5 minutes, in several approaches, someone for 20 minutes, while the preparation is infused for 24 hours.
To prepare a delicacy, you don't have to work especially hard. The cooking itself does not take much time, most of the allotted time the jam is infused.
Preparation of the main ingredient
Correct preparation of the crusts is the key to a positive result. The main thing that should be done is to follow the recommendations specified 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 that, the crusts are thoroughly washed, dried and peeled off.
- The pieces are cut randomly, but as much as possible in the same way. This is necessary for even cooking.
The rest of the preparations as you progress through the steps of a particular recipe.
Watermelon peel jam for the winter: the easiest recipe
Cooking 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 given.
A green skin is cut from the crusts of the watermelon, the rest must be chopped at random. You should try to make the pieces the same so that there are no problems during the cooking process.
Having weighed the resulting workpiece, measure the required amount of sugar. Pour crusts cut into cubes over it.
The container is shaken to distribute the sugar. They are removed in a cool place and wait for the workpiece to let the juice out. It will take approximately 3.5-4 hours.
After the allotted time has passed, gently mix, taking care not to damage the structure of the crusts. Put on a slow fire so that the jam does not burn, stir occasionally.
As the mass boils, the power of the fire is raised to medium. Stir well and remove the resulting foam well. Let it boil, but not 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.
After 24 hours, put on fire again and boil for 5 minutes. Turn off and leave for a day.
The procedure is repeated, the jam is boiled for 5 minutes, stirring occasionally. A thick and viscous consistency signals that the dessert is ready. If this does not happen, the jam is cooled again and boiled to the desired state.
They put them in hot jars, cook them in advance, wash and sterilize them. Making jam according to this recipe, you don't have to do a lot of work.
And you can evaluate the taste of the finished delicacy in a few days. The jam will be saturated with syrup and ready to eat.
Watermelon crust 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, prepare 7 g of baking soda.
The watermelon is cut into small, random pieces. Pour a solution of water with soda for half an hour. Then they are taken out and washed in cold running water.
Prepare a multicooker container, put crusts in it, sprinkle with sugar.
In the "Stew" mode, the jam is simmered for 1 hour. It is necessary to stir the workpiece several times.
If the consistency is not satisfactory, then in the multicooker they change the mode to "Steam cooking" and simmer for another 15 minutes.The finished dessert is laid out in jars and put away for storage.
Watermelon Peel Jam with Orange
In order to make a delicious jam, you will need 1 kg of peels, 1.2 kg of sugar, 2 oranges and a lemon. The crusts of watermelons are crushed into arbitrary cubes. For this, if desired, use a curly knife for cutting. Then the finished pieces will look very beautiful. Pour sugar over the workpiece and leave to infuse for 4 hours.
Meanwhile, the zest of lemon and oranges is being prepared. There is no need to touch the white layer, it will taste bitter, thereby spoiling the taste of the finished jam.
When the preparation starts up the juice, put it on fire. Bring to a boil, then add zest and peeled slices of oranges into it. 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 laid out in jars, rolled up, wrapped up and left to cool at room temperature.
This jam turns out to be excellent, especially its citrus taste, and they surprise the guests. Many people cannot even understand what it is made of.
Watermelon Peel Jam with Lemon
Unlike orange, lemon gives sourness, which makes the jam very tasty. Useful 1 kg of watermelon peels, 0.9 kg of granulated sugar, 1 lemon.
If necessary, replace citrus with citric acid.
The crusts are cut into small pieces, covered with sugar. Cooking will start after 3-4 hours. Then set on low heat and simmer it, after boiling, leave to boil for 10 minutes. Then you need to remove and let the jam cool. You do not need to insist for a day, a few hours are enough. After the jam has completely cooled, it is put on the fire again and boiled 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 it out hot, put it in the cellar.
As an option for all those with a sweet tooth, making jam from watermelon crusts with mint. For him you will need: 1 watermelon, 1 tbsp. granulated sugar, mint to taste. The watermelon is cut into slices, the pink pulp is cut and removed for home use. Only crusts will be used. They are cut into thin cubes, all this is covered with sugar, mint is added and left to infuse for several hours.
After the juice appears, put on a very low heat, bring to a boil.
Constantly collect the foam formed on the surface. When the workpiece boils, add the fire and cook for 40 minutes, remembering to stir.
Prepare jars in advance, sterilize and dry them. Put the jam when it has cooled down, 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 made. It must be laid out in sterile jars and rolled up. Then it will be stored for 1-2 years.
Sunlight must not enter the room where the workpieces are stored. The optimum temperature is from + 10 ... + 15 ⁰С.
If the cans are closed with iron lids, their shelf life is increased. Only for the safety of the integrity of the lids, they are coated with petroleum jelly.
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 is very spoiled. Such jam should not be eaten.
Proper storage is a guarantee that the jam will stand for more than one year. Only now the beneficial substances in the main ingredients are constantly decreasing.