Watermelon pulp jam: 6 recipes

Sweet, juicy, literally melting in the tongue watermelon pampers with its luxurious taste, starting in mid-August. It’s a pity that the season ends so quickly. But you can go for a little trick and stock up on winter a little aromatic delicacy, having prepared jam from watermelon pulp according to various recipes. And then open on a jar on cold blizzard evenings, tasting a great dessert and choosing the most successful taste, to cook more such delicacies next summer.

Watermelon Question

This plant has a very interesting situation. Until now, scientists have not decided where to rank watermelon - to berries or fruits. In the recipe books, it’s also not clear in which section to look for a favorite cooking method. But in this case, folk savvy put a scientific approach on both shoulder blades, artlessly calling the watermelon "melon culture." On this, the dispute at the household level was over, and the recipes of winter preparations were scattered in the sections of pickles, pickles and sweet desserts.

The taste of watermelon depends on the region of cultivation. The culture requires extensive space, since it has creeping lashes reaching 4 m. Light yellow flowers are formed on them, then the ovaries. In order for the fruits to turn out to be large, they leave only a part, not more than 8-10 pieces per 1 plant, the rest are removed.

The progenitor is the tsamma melon growing in South Africa. Mention of culture is found in ancient Egypt as a source of water, food and medicine. On the basis of the wild species, many varieties and hybrids were developed that differ in shape, size, taste and ripening. Many of them are acclimatized for the central and northern regions.

Composition and calorie content

Most of the pulp of a watermelon, like a cucumber, is water. It contains many useful substances that are actively used in weight control programs, general health improvement, cosmetology.

Especially important for health are antioxidants and the unique amino acid citrulline. Of no less value are:

• fructose;
• glucose;
• pectins;
• alkaline substances;
• vitamins A, C, E, PP, group B;
• iron;
• magnesium;
• calcium;
• phosphorus;
• potassium;
• zinc;
• niacin;
• starch;
• essential amino acids;
• saturated and polyunsaturated fatty acids.

The calorie content of a piece weighing 100 g does not exceed 27–28 kcal, while the glycemic index is very high, which must be taken into account in diseases associated with metabolism.

Fruit seeds are rich in oily substances containing palmitic, linoleic and linolenic acids. The taste of watermelon seed oil is similar to olive, and the physico-chemical properties are similar to almond. It is often used as the basis of oil massage compositions.

Useful properties of watermelon

Almost any part of this melon culture goes into business. The pulp has a powerful diuretic, decongestant, anti-inflammatory, antipyretic effect. Small portions of watermelon activate intestinal motility, eliminate constipation, remove toxins and toxins.

The regular introduction of fruits into the diet strengthens the immune system, maintains visual acuity, improves skin elasticity, and accelerates the breakdown of fats. Magnesium is useful to the female body at any age, maintaining the metabolic rate, stabilizing the nervous system, eliminating the prerequisites for the occurrence of seizures and the reduction of smooth muscles, which is especially important during pregnancy.

Interesting: in the pulp of watermelon is a significant proportion of L-citrulline, which stabilizes the state of blood vessels and prevents sharp pressure surges.

Watermelon is appreciated for its ability to:

• inhibit the development of cancer cells;
• neutralize the effects of oxidative processes;
• prevent premature aging;
• stimulate the kidneys;
• restore microflora after long courses of drug treatment;
• improve liver function, reducing the load on it.

Men should not neglect the sweet flesh and try to replenish the body’s reserves with valuable amino acids during the season, which improve potency and increase sexual desire.

For women, seeds are of great benefit, in which the amount of magnesium is one and a half times the daily dose. But juicy slices of pulp will also come in handy, reducing emotional stress, eliminating edema, improving skin turgor and complexion.

What is useful jam from the pulp of watermelon

After heat treatment, most of the beneficial substances are lost or broken down into simpler ones. But even half in the winter is much better than nothing, so do not miss the moment. Even as a treat, watermelon retains a diuretic and anti-inflammatory effect, but in much more modest sizes. But the concentration of lycopene increases several times. With prolonged cooking, its amount only increases. This enzyme is necessary to prevent early aging, maintain elasticity and smoothness of the skin. He is able to bind and remove free radicals. Lycopene stops the malignant transformation of cells, therefore it is especially valuable for those who have a predisposition to oncology in the family.

Fiber also does not undergo special metamorphoses, remaining almost unchanged and retaining the functions of activating peristalsis and cleansing the body. It is able to restore the intestinal microflora, having adjusted the digestive tract. Due to this, the skin is cleansed of irritation and rashes. Fiber protects against obesity, stabilizes cholesterol.

Watermelon jam restores lost energy during prolonged physical exertion, keeps visual acuity, protecting the eyes from age-related dystrophy. It removes part of uric acid and maintains a water-salt balance, and also activates the kidneys.

How to choose a watermelon for jam

To spin the marinade you need ripened fruits, and the preparation of sweet desserts requires only well-ripened, sugar watermelons. The sweeter they are, the less sugar will be needed. In addition, you can use additional ingredients that give jam a unique taste.

Important: you need to cook a treat only in season; early watermelons can contain a large amount of pesticides and other substances used to accelerate the harvest.

If you focus on the varieties, then the sweetest are:

1. Twinkle. It differs in bright red pulp with small seeds and small sizes.
2. Sugar baby. It is characterized by early ripening, dense peel, excellent taste.
3. Crimean rose. It is grown in small quantities, practically non-transportable, but the taste is amazing.
4. Astrakhan. Gives large fruits with sugar pulp.
5. Chill. Belongs to late grades, is stored for a long time.
6. Photon. It has a thick crust suitable for making candied fruits, which makes it doubly valuable.

The principle of choosing a ripe fruit is the same for any variety.

1. The main criterion is a sonorous sound when you click on the side of the fetus. A ripe watermelon springy with cotton with an open palm, the second hand feels good recoil.
2. The sweetest will be a non-irrigated crop. At the same time, the plants are watered until the ovaries are formed, after the beginning of the sowing, the water supply stops.
3. An important condition is the integrity of the crust. Cracks, soft fragments, traces of rot are not allowed.
4. There must be a bright spot on the side.It is formed from contact with the ground during the growth period. If not, then the fruits were picked green and brought to ripeness by artificial means.
5. The "tail" in a slightly dried and twisted state indicates ripeness and sweetness.
6. The size does not affect the taste, as well as the hue of the peel, if the parameters correspond to the characteristics of the variety. For the preparation of jam, it is more convenient to choose the last week of August and the beginning of September. At this time, there is a massive collection of watermelons, most of them have already ripened naturally, the cost is close to the minimum for the season. An important fact, since 1/3 of the initial volume in finished form remains at best.

How to cook jam from the pulp of watermelon: recipes

In melons, a very large percentage of water. During cooking, it evaporates, thickening the consistency of the mass, so you have to be patient and constantly stir the jam, otherwise it will quickly burn. Enameled containers are suitable only for settling the mixture, it is better to cook the delicacy in an aluminum, copper, brass basin or pan with a Teflon coating. Mix more conveniently with a wooden spatula. She leaves no traces at the bottom, does not miss berries and pieces of fruit, carefully moving them in syrup. The recipes of watermelon pulp jam are divided into traditional and exotic, and their amazing taste unites them, from which it is simply impossible to break away.

Classic

It will take only 2 ingredients - watermelon and sugar in a ratio of 1: 1. The most tedious and nasty is to carefully remove the seeds from the pulp. You can go to the trick and first boil a little mass, and after cooling, wipe it through a sieve. Then the consistency will more resemble jam, but it will hardly affect the taste.

First, the pieces are covered with sugar and left for 2-3 hours to separate the juice. At the first boiling, the syrup is boiled for 2-3 minutes separately. They pour the slices and leave for 8-10 hours to soak. The following 2 approaches boil jam for 5 minutes with continuous stirring. Then the boiling mass is poured into jars and hermetically sealed.

Watermelon honey

It is much more popular and more familiar in the Volga region and the Astrakhan region, where melons and gourds are traditionally grown. The difference from the classic recipe is the duration of preparation and the mandatory grinding to the state of mashed potatoes. Sugar consumption is very economical, for sweet varieties in the stage of full ripeness you need only 250 g per 3 kg of pulp. Seeds can not be removed in advance, they will be removed after filtering through a sieve.

Chopped pulp is placed in a pan with a thick bottom and simmer for about 30 minutes with continuous stirring. As soon as all the pieces have become absolutely soft, the mass is crushed in a blender or wiped immediately through a sieve. You can put everything in gauze and squeeze it well. The resulting juice with a small percentage of pulp that has fallen into the pan is boiled for about 3 hours until the mass thickens. The honey treat is transferred to small jars.

Kubanochka

The recipe differs from the classics by adding lemon. 1.5 kg of pulp and large lemon are taken per 1 kg of sugar. The peel is cleaned from it, juice is squeezed out of half the fruit. Cook in 2 divided doses. Sliced ​​cubes are covered with sugar and boiled over very low heat for 5 minutes from the moment of boiling. The mass should cool, after which it is boiled again, already with the addition of lemon juice and zest.

The jam is very beautiful with translucent slices and spicy sourness. Store it preferably in a cool place.

With raspberries

Original mix of raspberries and watermelon. For cooking you will need:

• watermelon - 3 kg;
• sugar - 300 g;
• raspberries - 150 g;
• pectin - 60 g;
• juice 1/4 of a lemon.

Squeeze juice out of the pulp, mix with sugar and pectin, bring to a boil.After 5 minutes, add lemon juice, another 3 minutes later - raspberries. The mixture is kept on fire for 4-6 minutes with continuous stirring. Such jam looks very beautiful in small jars in the shape of a barrel. Ruby raspberries stand out in a clear pink syrup. Such a treat will be a worthy decoration of any tea party.

With walnuts

A way for those who can not afford the luxury of cooking a treat in several ways, but loves goodies. In addition to traditional watermelon and sugar in a 2: 1 ratio, you will need a handful of peeled and chopped into small pieces of walnuts. An unexpected note will give half a teaspoon of black pepper powder. It is not bitter, but gives a feeling of warmth in the aftertaste. You need to cook one approach, 40 minutes over low heat, gently mixing the mass from the bottom to the edge. When ready, it should slightly thicken and stretch well from a spoon. The nuts are crispy, and pepper adds piquancy.

Ginger Mint Mix

Burning freshness of ginger and peppermint coolness are organically woven into the watermelon base. For the recipe you will need 1 kg of sugar and pulp, 30 leaves of fresh mint and a dessert spoon of ginger chips. Watermelon pulp is cut into pieces, covered with sugar and left for 2 hours in a warm place. Mint is crushed and mixed with the bulk. After 8 minutes of boiling, add ginger. The mixture is boiled for 3 minutes, removed from the stove and stand for 1 hour. The treat is laid out on sterilized jars and hermetically closed.

It is worth considering: sterilization is carried out in the oven only in a dry way. There should not be water droplets in the jars, otherwise the jam will “ferment”.

In a similar way make rosemary jam instead of ginger.

Storage conditions for watermelon jam

The recipe does not provide for a long boiling pulp. The jam is very tender and rather moody in storage. It is best to leave the bottom shelf of the refrigerator for jars of goodies. This is especially true for the raspberry recipe, since it turns out almost five minutes. Jars in a cool cellar or on a warmed loggia will stand well.

The exception is watermelon honey. It boils for a long time, the liquid is almost evaporated and the finished product is not afraid of the inner shelves of kitchen cabinets and the pantry in the hallway.

Interesting facts about watermelon

1. The plant was well known in ancient Egypt, was grown along with other crops, used for food and for medicinal purposes.
2. The pulp of the fetus is 92% water.
3. The native land of the plant is South Africa.
4. In Russia, the first attempts to grow gourds belong to the 17th century.
5. An exact botanical classification for watermelon has not yet been found.
6. About 1200 varieties and hybrids of sweet fruit were bred, among them dwarf, giant, oval and square varieties.
7. Breeders created hybrids of yellow and black.
8. The largest watermelon was grown by Lloyd Bright, the weight of the fetus reached 122 kg, a record was set in the United States.
9. Dwarf watermelons do not grow more than 3-4 cm; the variety is cultivated in South America, called Pepquinos. The fruits taste like cucumber, are in demand in restaurants as ingredients of exotic salads.
10. Without harm to health, an adult can eat up to 3 kg of sweet slices per day.
11. Most often, watermelon is eaten fresh, but as a jam it acquires completely new flavoring shades and becomes an exquisite dessert.

Photo of watermelon pulp jam