Watermelon rind jam (in a bread maker)

Watermelon rind jam (in a bread maker)
Category: Blanks
Ingredients
Watermelon rind
(left over from eating) 1 kg
Banana 2 medium
or 1 large
Lemon 1 pc.
Sugar 0.5 kg
Cooking method

1. We take the watermelon rind left after eating the watermelon, rinse it a little under water and cut it off with a knife or someone who loves the green peel with a layer of 2-3 mm. At the same time, I do not recommend cutting off the remnants of the red pulp, it will give the necessary liquid and a beautiful color. We cut the crusts into rectangular squares 1-1 cm, it is not important to grind with a ruler.
2. Peel the bananas, cut them into small pieces, they will dissolve into the jam anyway, and after washing the lemon well, cut them into rings with peels (remove the seeds) 3-4 mm thick and then cut the rings into 4 pieces.
The entire preparatory period is over.
Next, we take a bucket of HP, put a spatula there, fill in the contents: chopped watermelon peels, slices of banana and lemon and sprinkle with sugar.
We turn on the HP in the jam / jam mode for 90 minutes, stir every half an hour. Then we turn it on again for another 90 minutes, just during this period the jam itself is cooking. The scent is awesome.
At the end of 3 hours, remove the bucket from the HP, let it cool slightly, put the jam in jars with a tight lid. The jam yield is about 1.5-1.7 liters.

Note
I would be glad if anyone could use this recipe. Watermelons are still sold everywhere, and you will have wonderful jam for the winter.

What role does banana play in this recipe? In my opinion, an absolutely useless product.

Banana gives a unique aroma of jam, because the peel from the watermelon itself does not smell. To understand the difference, cook with and without a banana. But if you don't like bananas, then it's up to you how to cook.

[Kiryan]

Boys, do not quarrel ... Properly prepared jam from watermelon peels, I personally really like it, but this is just my opinion. As you know, they don't argue about tastes ... How many people, so many opinions. Jam from watermelon crusts, I cook the old fashioned way, in a saucepan on the stove (I have not tried it in cotton). The preparation of this jam takes 3 days (with aging between boils). I definitely add the zest of lemon and orange (and citrus juice is also in the same place), but I didn't have to try it with a banana ... On occasion I will definitely try. Recently I made jam from watermelon pulp with peaches. It turned out unexpectedly tasty!
Kiryan ,
if you want a thicker jam, try adding pectin (although I personally use "Zhelfix", because pectin is in its pure form, until I met it on sale).

The preparation of this jam takes 3 days (with aging between boils).

It's not that I have watermelon peels in bulk, I just look through all the jams, and then I slowed down. Is it like three days?

[Hairpin]

Hairpin ,
Elementary! After the first boil, the jam is kept for 10-12 hours at room temperature, then we bring it to a boil again and hold it again, etc. Hence, 3 days ...

interesting recipe
tomorrow we'll cut a watermelon and try to make it. it's very interesting what happens, especially since throwing away the crusts anyway

Guys, did anyone try to make jam according to the recipe of the first post of this Temka? I somehow vaguely imagine the combination of bananas with watermelon crusts ... Although ... everything can be ... And I am also confused by the cooking time, how much jam I digested, but such that I haven’t had 3 hours yet ... I wonder but in less time the jam does not have time to cook? Try something ...
P.S. I found in my book a recipe for candied fruits from watermelon peels in milk.And, too, I just can't make up my mind to cook ... Nobody tried it?

I make jam from watermelon peels according to this recipe:
watermelon rind -1kg
sugar 1200 g
soda 1.5 teaspoon
water for a solution of soda 6 and for syrup 3 cups,
1 lemon, cardamom
This recipe requires a thick-rind watermelon. Cut the crust into small pieces of 5-8 cm (curly), prick each piece with a fork in several places.
Dissolve soda in 1 glass of hot water and mix with 5 glasses of cold water. Put the watermelon crusts in the solution and leave for 4 hours. 600 g sugar pour 3 tbsp. cold water and let it boil for 10 minutes.
Remove the watermelon rinds from the soda solution and rinse well under running water, dip in boiling syrup, boil for 15 minutes and leave for 12 hours. After this time, add another 600 g of sugar, put it back on the fire and cook for about 3 hours. Shortly before the end, put the lemon, cut into circles. Add cardamom if desired.
The result is a wonderful candied fruit jam. According to the same recipe, I also make zucchini jam (old).
Believe me, the jam is worth the effort that went into it.

Dissolve soda in 1 glass of hot water and mix with 5 glasses of cold water. Put the watermelon crusts in the solution and leave for 4 hours ...

Remove the watermelon peels from the soda solution and rinse well under running water

Why do you need to put watermelon peels in a soda solution?

[Zhivchik]

Why do you need to put watermelon peels in a soda solution?

Zhivchik
This is done so that after cooking the watermelon crusts do not boil into porridge, but become "glassy" (transparent) and acquire a beautiful amber color.

barbariscka
And I cook according to the same recipe! True, I reduce the amount of sugar (after I cooked it once strictly according to the recipe, with a full tab of sugar), and much more (I just physically cannot eat such sugary jam). And yet, I never cook this jam for 3 hours, I cook it for 30 minutes. I borrowed the recipe from the "Collection of recipes" magazine, by the way, you can see it here:

Why do you need to put watermelon peels in a soda solution?

I cooked this jam many times without soaking it in soda. Nothing boiled over!

[Alim]

Alim
For what I bought, for what I sell! I read it somewhere in the in-those. I tried to cook watermelon jam according to different recipes, in some of them the crusts after cooking became very soft, and I like when they are hard, like candied fruits. And I also like the "glassiness" of the crusts.
And I also cooked jam from the pulp of a watermelon, you can only call it jam with a stretch (but this is the name given in the book on canning). More like a five-minute jam (it really does take a few minutes), but delicious! True, there are also peaches attached to the watermelon pulp, and if I'm not mistaken, orange juice ...

Delicious jam! Recommend! After standing all night on the table, the jam froze to the consistency of marmalade, so cool! This is how it turned out:

Crochet, very beautiful, mouth-watering jam turned out. It looks like apricot, with a little more redness. Beautiful!
But why isn't it green like a watermelon crust? (Just kidding)

[Zhivchik]

Zhivchik
Thank you ... You have no idea how delicious it is! In the morning, I put the jam in the refrigerator, and after the refrigerator it became even thicker, well, pure marmalade (at least cut it with a knife), and banana! In my fridge there are already prepared (peeled and diced) watermelon crusts, in the evening I'll cook another portion ... well, it's really very tasty!
I don’t know why, but I have a feeling that the jam according to this recipe would not have turned out as thick from the HP as I digested the jam in my HP, but there has never been such a thickness! Guys, if someone cooks this HP jam, please unsubscribe, eh? What interests the most is the consistency of the finished product ...

[Krosh,]

Krosh,
I make watermelon jam for Sulakvelidze's book "Georgian dishes,. So it was cooked in our family by grandmother and mother. We like the fact that the crusts become transparent, amber, a little crispy, in general, real candied fruits .. That's what soda and long-term cooking are for. For 30 minutes, my crusts did not become transparent. In this case, it needs to be cooked for 30 minutes by repeated cooking, standing at intervals for 3-4 hours. The syrup should look like honey. I also reduced the amount of sugar to 1 kg, and in order not to become sugared, I put lemon .. You can of course soak them in slaked lime and alum, but I have not tried it, it is too difficult. Some amateurs add vanillin at the end, I like cardamom more, it adds piquancy. This is one of the most beloved jams in our family, which has been prepared for more than one generation.
I apologize if I got in off topic. Another jam was discussed here. But still, it was about watermelon, so I shared the recipe that we really like. Perhaps he will be useful to someone too. According to this recipe, I make jam from old zucchini and pumpkin, it turns out pretty well too.

[Zhivchik]

Zhivchik
This is done so that after cooking the watermelon crusts do not boil into porridge, but become "glassy" (transparent) and acquire a beautiful amber color.

I didn’t soak it, and the crusts were glassy, ​​and my husband wanted so much to be boiled into porridge

[Oksana]

Oksana
If you want to get boiled crusts, then before immersing them in syrup, you need to boil the crusts for 10-15 minutes! I tried to cook in this way, they are boiled, which is called "in splash"!

Cooked jam in HP. I liked it very well. And the aroma ... (y) The only thing, it turned out to be liquid (my husband drank the leftovers like compote from a glass). Did you leave a lot of pulp on the crusts? How to make it ironed ???

[Omela]

Omela
And I cooked in a confiture, and as for me, the jam turned out to be too thick (like marmalade), I would like, on the contrary, thinner!

Crochet

I think I want a confiture. But then the husband will definitely kick him out of the house. Just today I bought a Tefalevskaya pancake maker.

Now the watermelon time has come and the other day I made jam according to the first recipe. Since the watermelons were wounded, the rind was very hard to normally soft. So, where the crusts were very hard, the pieces of jam were very spicy, crusty and transparent, and since there was almost no pulp left on them and I poured sugar a little more than usual, it turned out to be a rather thick jam. And where the crusts were soft from the overripe watermelon, the pieces came out very soft, just melting on the tongue and the jam is rather liquid from the pulp.

Once I cooked jam from watermelon peels, since then it is my favorite.
But my option is simpler: no water is needed, everything else (including proportions) is to taste.

I only peeled the outside of the crusts, leaving the inside bitten edges. Jam with crusts with red edges is much more beautiful.

After cutting, I mix the cubes with sugar and let it stand for a day, it gives juice. Then bring to a boil and suck again for a day. Then again. Then cook for about 20 minutes, and you can go to the banks.

I really didn't roll it up or keep it in the fridge. Yes, and it did not live long, however: it was eaten uncontrollably and permanently.

However, it was all about 5 years ago, I can forget some of the subtleties, sorry.

Sorry, did not find how to edit the previous message, here I am writing a new one.

In addition to the previous: no soda is needed either.
It turns out different, depending on the watermelon, and soft and harder. But these are trifles from my bell tower, everything is fine. And with soda, it turns out to be some kind of blazed, as if some aristocratic. It's disgusting. Well, that is, I mean, it's a matter of taste.