Simple and delicious recipes for making watermelon marmalade at home
In order to preserve the harvest as long as possible, in the East fruits, berries and fruits were thickened by boiling with honey and water. In the 16th century, American sugar appeared in Europe, and the preparation of jams and preserves with it began. In France, hard, candy-like jam was made from fruits containing pectin: apricots, apples, quinces. It was due to pectin that the boiled mass froze to a solid state.
Marmalade is still popular today. It is made from all kinds of fruits and berries. There are recipes even from fruits that, at first glance, are not entirely suitable for this. You will learn how to prepare unusual homemade watermelon marmalade and store it correctly in this article.
How to prepare watermelon rinds for marmalade
To make marmalade at home, you will need the green and white part of the watermelon, which is located between the red pulp and the rind. The pulp is eaten, and the remains are carefully cut off with a knife, like the outer peel.
Attention! For convenience, the peel is cut off immediately after dividing the watermelon into slices.
After this, the green pulp is cut into pieces.
Marmalade made from watermelon rinds does not need thickeners, and gelatin or agar-agar is added to marmalade made from pulp.
How to make gummies from crusts: the best recipes
Preparing marmalade takes a lot of time, but does not require a large amount of additional products. The main part of the ingredients is always at hand for every housewife.
The simplest recipe is with sugar and water
Ingredients:
- watermelon rinds - 600 g;
- sugar - 600 g;
- water - 300 ml;
- vanilla sugar - 1 tsp.
Preparation:
- Prepared pieces of watermelon rinds are poured with water overnight, washed in the morning and poured into a syrup of 300 g of sugar and 300 ml of water.
- After boiling, cook for 20 minutes, stirring constantly, remove from heat and cool at room temperature.
- Boil again for 20 minutes, cool and add another 300 g of sugar and vanillin. Cook, stirring, until the crusts have absorbed all the syrup.
- After this, they are rolled in sugar on a plate or sheet, cooled and served.
With vanilla and lemon zest
Ingredients:
- watermelon rinds - 1 kg;
- lemon zest - 2 tbsp. l.;
- sugar - 1.5 kg;
- sugar for sprinkling - 100 g;
- vanilla sugar - 2 sachets;
- soda - 1.5 tsp;
- water - 10 glasses.
Preparation:
- Pour 5 glasses of water into a saucepan and add 1 glass of hot water with soda and watermelon rinds.
- After 6 hours, the water is drained and the crusts are washed several times in clean water.
- Place watermelon rinds into the prepared syrup of 750 g of sugar and 3 glasses of water and cook, stirring, for 15 minutes after boiling. After this, the pan is removed from the heat and left to infuse in a cool place for a day.
- Then add 750 g of sugar and boil again for 15 minutes. The jam is infused for another day.
- On the third day, add a glass of hot water and simmer over low heat for an hour, remembering to stir. 5 minutes before the end, add vanillin and lemon zest.
- After this, the marmalade is taken out of the syrup, cooled, rolled in sugar and served.
Reference. For longer storage, the marmalade is placed in washed and dried jars, filled with syrup and cooled at room temperature. Marmalade is stored in the refrigerator.
With cardamom
Ingredients:
- watermelon rinds - 1 kg;
- sugar - 1.2 kg;
- soda - 1 tsp;
- juice of half a lemon;
- cardamom;
- water - 1 l;
- sugar for sprinkling.
Preparation:
- Prepared and chopped watermelon rinds are poured with water and soda for 5-6 hours.
- Then rinse with clean cold water, place in a pan and add enough water to completely cover the crusts. Add 600 g of sugar and cook, stirring, for 20 minutes after boiling. Then remove from heat and cool at room temperature.
- Boil again for 20 minutes and cool.
- Add another 600 g of sugar, cardamom and lemon juice to the pan and cook, stirring, until the sugar dissolves.
- After the syrup is drained, the marmalade is rolled in sugar on a plate or sheet, cooled and served.
This is interesting:
How to make jam from watermelon pulp: recipes for delicious and aromatic desserts.
How to make marmalade from watermelon pulp
Watermelon pulp marmalades are prepared with gelatin or agar-agar.
With gelatin
Ingredients:
- watermelon pulp - 500 g;
- gelatin - 1 tbsp. l.;
- water - 4 tbsp. l.;
- sugar - 1 glass;
- lemon - 1 pc.;
- 1 vanilla pod or 1 tsp. vanilla sugar.
Preparation:
- The pulp is cut into cubes, simple and vanilla sugar are added.
- An hour later, when the watermelon gives juice, boil it for 5 minutes, cool slightly, puree it with a blender and bring it to a boil again. After 3 minutes, remove from heat and leave in cool place for 8-10 hours.
- After this, add lemon juice to the mixture and cook after boiling for 5 minutes.
- Gelatin is diluted in boiled water, after swelling, put in the microwave for 30 seconds, then add it to the mixture of watermelon and sugar and stir.
- The mixture is immediately poured into special shaped molds for marmalade and placed in the refrigerator for several hours until completely hardened.
With agar-agar
Ingredients:
- watermelon pulp - 800 g;
- dry white wine - 0.5 cups;
- sugar - 1 glass;
- 2 cinnamon sticks or 1 tsp. cinnamon powder;
- agar-agar flakes - 2 tsp;
- juice of half a lemon.
Preparation:
- Cinnamon and sugar are mixed with wine and brought to a boil after 15 minutes.
- Add watermelon pieces and boil for 15 minutes.
- Add lemon juice and cook for another 15 minutes over low heat, stirring constantly.
- After this, add agar-agar, mix thoroughly and turn off the heat.
- After 4 minutes, the finished marmalade is placed in clean, dry jars and cooled at room temperature.
How to store the finished product
Natural marmalade with syrup is stored in a cool place. After the hot marmalade is placed in jars, it is cooled at room temperature without a lid: as it cools, it is covered with a film. The jar of cooled marmalade is covered with a clean, thick natural cloth and parchment paper, and tied with braid or an elastic band.
Another storage option is in square or rectangular shapes. This is how marmalade made from watermelon puree is stored: after preparation, it is poured into a mold and cooled. Before serving, cut into candies and sprinkle with sugar. The storage temperature for marmalade is no higher than 18 °C. Shelf life: 1.5–2 months in a dark, dry place.
Read also:
Top 8 original recipes for delicious pickled watermelons with honey.
How to prepare delicious and healthy watermelons in your own juice.
Conclusion
There are several recipes for making homemade watermelon marmalade. Prepared watermelon rinds and pulp are boiled in a syrup of water and sugar. Other ingredients are added depending on the recipe.
One of the cooking options is pureeing the watermelon pulp with a blender.The finished marmalade is poured into special shaped molds. Marmalade is stored in the form of candies sprinkled with sugar, or in jars with syrup, like jam.