Watermelon jam

Watermelon and melon jam is an unusual but very tasty combination. It can be used as a cake bed or as a croissant filling. Such jam will not leave anyone indifferent and will return you for a moment to summer.

This delicacy is called "watermelon honey". It can be used as a substitute for regular honey when preparing, for example, baking. It is also an ideal treat for those who are slimming or simply do not consume sugar.

Everyone is used to traditional jam made from fruits or berries. But if suddenly you want to move away from traditions and surprise your guests and family with an unusual delicacy, make watermelon jam. It will definitely not leave anyone indifferent.

Amazingly beautiful, bright and tasty watermelon jam is ideal as an addition to pancakes, pancakes or cheesecakes. I suggest using this delicious recipe and surprise the whole family!

Delicious watermelon pulp jam will retain all the beneficial properties that are so necessary on cold winter days, and in bad weather will give you a unique taste of summer.

Unusual and surprisingly tasty jam made from watermelon pulp. It is prepared, by the way, in a multicooker, which allows you not to follow its preparation for hours at the stove.

Such jelly will greatly delight you and your children, especially at a time of year when it is no longer possible to buy a fresh watermelon.

Jam is prepared much faster than jam, but it is no less tasty and can also be stored rolled up.

An unusual dessert that can be eaten with a spoon directly from the jar, or can be spread on bread and eaten with tea. The jam is not sugary, with a very interesting taste that will appeal to both adults and children.

Jam with the addition of gelatin turns out to be denser, reminiscent of confiture. If such a jam is left open in the refrigerator, then it will become more like jelly, which will not leave indifferent any child.

An equally interesting and tasty version of jam is from watermelon with apples. Depending on which variety of apples you take, the result will be different: it may turn out to be more like a thick puree, or almost the same as from watermelon pulp, but with a slight sourness.

A great way to preserve such an unusual jam to enjoy at any time of the year when there is no way to get a fresh watermelon.

The sour taste of citrus is great with the soft sweetness of the watermelon pulp. And the amount of sugar depends on how cloying or sour the jam will be.

Since the watermelon pulp itself does not have a bright and rich taste, it goes well with other berries and fruits. Better to take ingredients that contrast in taste, like a sour orange.

This jam is not like the usual berry jam, primarily because of the taste, which turns out to be very rich, but not sugary.

Pieces of watermelon are poured with lemon juice, covered with sugar and left for at least half an hour. Then everything is sent to a saucepan and cooked over low heat for an hour. The watermelon is poured with a blender and the ready-made jam is poured into the jars.

The pulp of the watermelon is covered with sugar and filled with water. The released juice is poured into a saucepan and brought to a boil. Then lemon juice and pieces of watermelon are added there. Everything is cooked for about 20 minutes, after which it is poured into sterilized jars.

Sliced ​​watermelon and apples are sent to a saucepan and covered with sugar. Everything is put on fire, brought to a boil and cooked over low heat for 80 minutes. Hot jam is laid out in jars and tightly closed with lids.

Chopped watermelon pulp, walnuts, sugar and black pepper are placed in one bowl. Everything is put in the microwave for 30-40 minutes and laid out in jars. The jam cooks very quickly and turns out to be incredibly tasty.

The chopped watermelon pulp is covered with granulated sugar, citric acid is added there, everything is brought to a boil and cooked for 20 minutes. Hot jam is laid out in jars and tightly closed with lids. It is incredibly easy to prepare and delicious.

The watermelon is covered with sugar and brought to a boil. A mixture of white wine, agar-agar and cinnamon is poured into it. Everything is cooked for 15 minutes, after which lemon juice is added there. After another 15 minutes, the jam is laid out in jars and left to cool completely.

The chopped pulp is covered with sugar, and syrup is cooked from the released juice, with which the watermelon is poured again. Then mint, lemon juice are added there and everything is cooked for an hour. It turns out a very tasty jam with a pleasant aroma.

The pulp of the watermelon is covered with sugar and left for 2 hours. Then everything is brought to a boil, and cooked for 40 minutes in 3 sets. Cinnamon is added to the last cooking. Hot jam is laid out in jars and closed with lids.

Sliced ​​watermelon and apples are placed in a multicooker bowl. Granulated sugar is added to them and everything is cooked within 80 minutes. The jam is laid out in jars and tightly twisted with lids. It turns out very tasty and unusual.

Water is poured into the sliced ​​watermelon and boiled for about half an hour. Then sugar, zest and lemon juice are added to it. Everything is cooked for another 40 minutes before thickening and poured into cans.

The pulp of the watermelon is pounded with a blender. Lemon zest, rosemary, pectin and granulated sugar are added to it. Everything is brought to a boil and poured into cans. After cooling down, a tasty and thick jam is obtained.