Traditional recipes

Watermelon jam

Watermelon jam

Recipe Watermelon jam from on 09-08-2017 [Updated on 14-08-2017]

There watermelon jam, or watermelon jam, is the delicious preserve that has with it all the flavor of summer. Colorful, fragrant and tasty, you can spread it on rusks, on bread or (why not!) Eat it directly in teaspoons. Also for this jam, as well as all the others, it is important to sterilize the jars before transferring the preparation, a small step that is always better to do!
To thicken the jam, in this case as in others where there is only the juice of the fruit, I used an apple, the fruit full of pectin par excellence;)
In short, if you like me are struggling with preserves for the winter, do not miss this recipe. Kisses :*

Method

How to make watermelon jam

Remove the skin of the watermelon and cut the pulp into chunks.
Pass it with a vegetable mill to recover its juice and eliminate the seeds.

After having peeled and cut the apple into chunks, transfer it with the watermelon and lemon juice to a saucepan over the heat.
Add the sugar and cook for about 40 minutes. Then use an immersion blender 10 minutes before finishing cooking to blend everything.

Remove the foam on the surface and continue mixing.

After obtaining the desired consistency (always do the saucer test), using a funnel, transfer the jam into the sterilized jars.

Your watermelon jam is ready.


Watermelon peel jam

Watermelon peel jam or watermelon recipe at almost no cost. A jam really unusual that is achieved with the watermelon peels which are usually discarded, only the green part must be eliminated. Greedy, genuine, economical and with a delicate flavor that makes it perfect also to accompany a cheese platter. Spread on toast for breakfast or as a snack, it surprises everyone with its aroma and flavor. For a watermelon peel jam more full-bodied and dense it is advisable to add the apples and to give a captivating taste it can be flavored with cinnamon and star anise. Let's see together how to proceed.


Popone Jam VS Watermelon Jam

Here I am again writing about the experiments I do in the kitchen (think of the desperation of my parents who have to [notice the word they have to] try the dishes I cook.

However, let's not digress today I am presenting two jams that are not often found on the market or at least I have never seen.

The season offers us two particular fruits because they are difficult to associate with jams, the popone that many. indeed everyone associates with ham and watermelon.

Let's start with the recipe for making popone jam.
800g of pulp of popone, 200g of sugar and a not too big apple or a peptin sachet (in my opinion the apple is better)
Cut the popone pulp into cubes and put it in a large pot, add the sugar and the diced apple (the core is advisable to remove it but the peel must be kept because it contains the peptin).
Let it rest for 12 hours in the fridge after which we boil everything for about 2 hours or until the mixture is thickened enough.
We pass the obtained mixture to the puree and put in jars and then pasteurize it in the pot, after about 10-12 days our jam will be ready to be consumed.

As for watermelon, the sugar doses are 250g per kilo of pulp and one apple per kilo.
The only precaution to use is to consider that over 90% of the watermelon pulp is made up of water, therefore to obtain a density in the jam it will be necessary to boil it for a long time. (from experience about 1 hour per kilo of product)

I think I've said it all, now it's time to put yourself on the stove and try. let me know the result bye bye and enjoy your meal.

Here I am writing I do experiments in the kitchen (think of the despair of my parents who have [note the word must] then trying the dishes I cook.
However, do not digress to introduce two jams today are not found often in Commercial or at least I've never seen.
The season offers us two special because fruits are difficult to associate with jam, the melon that many. (Indeed everyone associates with ham) and the watermelon.
Let's start with the recipe to make jam melon.
800g of melon pulp, 200 g of sugar and not too big an apple or a bag of peptina (I think the apple is better)
Diced melon pulp and put it in a large saucepan join the sugar and the diced apple anchessa (it is logical to remove the core, but must be taken because the skin contains the peptina).
Let it rest in the refrigerator for 12 hours after which we boil everything for about 2 hours or until the mixture has thickened enough.
Let us pass anything to the mixture and put in jars in the pot and then pasteurize, after about 10-12 days nosta jam is ready for consumption.
As for the watermelon doses are 250g of sugar per pound of meat per kilo and an apple.
The only accorteza to use is to consider that over 90% of the pulp of watermelon is water, so to obtain a density will need to boil the jam for a very long time. (From experience about 1 hour per kilo of product)
I think I said everything is now put to flight the bowl and try. let me know the result hello hello and good appetite.


Mammadeglialieni's blog

My crawl! She looks so chubby, but it's all fur!
The vet compared her to certain little women from Livorno, small but with a nice booty.
But have you ever noticed that animals take from the owner and vice versa?
Ehmmm. well, in short, forget it is better, the post is taking a turn that is best avoided.

Instead I just wanted to tell you about this jam:

-1 kg. of watermelon pulp
-1/2 lemon, juice and zest
-1 teaspoon of vanilla for flavoring
-200 gr of cane sugar
-agar agar

I cleaned the watermelon, cut it into squares and left it to macerate overnight in the fridge with the lemon juice, vanilla and sugar.
The next morning I put the fruit with the lemon zest and the juice of the maceration in the pot on the stove, over a moderate flame, making it absorb most of the liquid.

As soon as it became firmer, I removed the lemon peels and added the agar-agar that I had dissolved in very little water.
I mixed well, raising the heat again for about another 5/6 minutes.
Potted in previously sterilized jars.

Now the heat has arrived, the desire for sun and sea is making itself felt, now very little is missing from the oral exam of Mister Alien. this morning and then. still a very small effort on July 7 (university entrance test) and immediately we leave for the tide.

To amuse myself and have some fun crochet, pot holders are always used in the kitchen, and these beautiful colors that remind me of the sunflower immediately make me happy!

I forgot, I have halved the doses (it is a particular jam, better not to overdo it!), The alien liked it very much, perhaps because she is very greedy for watermelon!


Jam recipe with white part of watermelon or watermelon


JAM WITH WHITE PART OF WATERMELON

Particularly this jam, is obtained using only the white part of the watermelon or watermelon. It is really good, with a waste food, because it has the part white watermelon or watermelon, we always throw it away, instead you can prepare this delicious jam! If you want to do others jams , jams or fruit juices, enter the section & quot Jams & quot and you will find so many, all easy and delicious! You can find the link to enter by continuing on this page!

Ingrediants:
600 gr. of white part of watermelon
200 gr. of sugar

Preparation:
Take the watermelon peels and remove only the green part. Cut all the white pulp into cubes and put it in a saucepan with the sugar.



Cover the saucepan and cook for about 45 minutes. Blend with the immersion miniper and continue cooking until the desired density is reached. In any case, always do the test & quotsaucer & quot; put a drop of jam on a plate, wait for about 30 seconds and tilt the plate, if the drops do not fall the jam is ready, otherwise continue cooking.

Put the still boiling jam in the sterilized jars, seal tightly and let it cool upside down.

This is excellent watermelon jam also to recycle a part of the watermelon that should be thrown away.



Come and discover my other recipes of delicious jams and marmalades, and choose your favorite!


JAMS | Mine DELICIOUS JAMS RECIPES! So many recipes from jams easy and delicious, like the marmalade of apricots, the marmalade of oranges. The delicious Chestnut jam , very good cherry jam , figs and strawberries. Also good is the mandarin, medlar, quince, kiwi jam, but also the sour cherry jam or of apples and green oranges, or easy jam of wild blackberriesYou will also find the recipe for making the fruit juice And canned fruit , such as prunes in syrup, the quince in syrup, the apricots in syrup or le sour cherries with sugar, the Cherries Under Spirit. Excellent the blackberry jam , passed through a vegetable mill you get a nice smooth jam without seeds. Good, easy to prepare peaches in syrupThe jam with strawberry spinach is delicious and delicious!

WATERMELON - WATERMELON | My collection of recipes with watermelon! Easy and particular recipes to prepare with the watermelon, or watermelon, what do you call it? Whatever it is called, it is still an excellent ally for greedy and delicious recipes, certainly special but very good! With the white part of the watermelon or watermelon, you can make a sweet tooth marmalade for our desserts. With the watermelon or watermelon they can be done delicious cold desserts, without using the oven, or delicious capresi to be served as starter or how cold second course.

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Ingrediants:

  • The pulp of watermelon - 1 kilogram
  • sugar - 500 grams
  • juice of one lemon
  • vanillin.

Step-by-step recipe for watermelon jam

  1. Cut the watermelon pulp into cubes, remove the seeds. Sprinkle the pulp with sugar and let it rest for 3 hours.
  2. Then from the resulting juice, boil the syrup (just boil the juice that turned out).
  3. Pour slices of watermelon with boiled syrup and bring to a boil. remove the jam from the heat, let it brew for 10 hours. Leave for the night to insist.
  4. After the specified time has elapsed, boil the jam again and let it brew for 3 hours.
  5. When vanillin is infused, lemon juice and boil for 3-5 minutes. Arrange the jam in dry, sterilized jars and roll them up immediately.

Watermelon jam is a fabulously delicious dessert that is sure to please both adults and children.


Ingrediants

METHOD:

Divide into two parts L & # 8217 WHITE WATERMELON, extract the pulp and remove all the seeds. Cut the pulp into cubes. Thus, weigh the pulp obtained for each kg of WATERMELON we should add 400 g of sugar and a lemon, mine weighed 1.5 kg and so I put 1 kg of sugar and two lemons (because I added apples). Arrange the pulp of the watermelon in a large pot, add the sugar and the squeezed lemons, mixing the ingredients well inside. Cover everything with plastic wrap and let it rest in the fridge for at least 8 hours.

Once macerated L & # 8217 WHITE WATERMELON a liquid will have formed, mix everything and cook the pot itself, over medium heat for at least 6/7 hours. Halfway through cooking, add the apples, also cut and cored into cubes. Let it all set up, until we see that the liquid will evaporate gradually.

Once cooked, allow the jam to cool in a large enough bowl or container. Take some sterilized jars and add the cooled jam, close them well and further boil the jars in a bain-marie. By further cooking in a bain-marie, we will be sure that the jam will keep well.

Here is our very good one WHITE WATERMELON JAM homemade, without pectin! Good jam for a super breakfast or as a snack & # 8230

Follow me also on facebook to my page and if you like my recipes leave your like! Thank you! https://www.facebook.com/cucinaconclody/

This recipe is also suitable for preparing any jam with any type of fruit to your liking. Without pectin. All you need is: ripe fruit, sugar, lemon, maceration, long cooking and your jam is ready !!


These delicious Bocconotti they are traditional Puglliese sweets that have a filling of cream and cherry jam inside. They are truly irresistible!

For 6 people

For pasta:

  • 1 kg of flour 00
  • 450 g of lard
  • 400 g of sugar
  • 5 egg yolks + 1 whole egg
  • grated lemon zest

For the cream:

  • 1 l of milk
  • 7 egg yolks
  • 60 g of cornstarch
  • 1/2 vanilla pod
  • 200 g of cherry jam

Mix all the ingredients, form a ball and let it rest in the fridge for 1 hour. Separately, prepare the cream: mix the eggs and cornstarch in a saucepan, add the boiling milk, bring everything to the boil for at least 2 minutes, stirring constantly and lastly add the vanilla. Allow to cool by covering the cream obtained with cling film so that the skin does not form.
Roll out the dough with a rolling pin until you get a thickness of about 1 cm. Arrange the dough in the appropriate molds, insert the cream up to halfway and then over a teaspoon of cherry jam.
Cover the mold with another layer of pasta and cook in the oven at 170 & ordm for about 20 minutes, the time necessary for the pasta to be well cooked.
Let them cool on a wire rack and serve with a sprinkle of powdered sugar.


Watermelon jam

1 kg of watermelon net of peel and seeds, 400 g of granulated sugar, 1 juice and the grated peel of an untreated orange (or lemon).

With a sharp knife, cut the watermelon into slices, remove the peel and remove the seeds one by one.
Dice the pulp, weigh it and put it in a bowl.
Combine the sugar, juice and grated orange peel.
Leave to macerate for 24 hours.
The following day, transfer the mixture into a large pan with high sides and a double bottom.
Stir and bring to low heat.
Skim and mix with a fairly thick wooden spoon.
Cook for an abundant hour.

Halfway through cooking, blend the mixture with the blender and continue cooking until it reaches the right density.
To check the cooking, test the saucer.
Pour a small amount of jam on a cold saucer and tilt it.
If the jam thickens without flowing, it has reached the optimal consistency and is ready.
If not, continue cooking for a few more minutes.
When cooked, remove the pan from the heat and pour the hot jam into glass jars, previously sterilized by boiling for 20 minutes together with the lids and perfectly dried before use.
Fill the jars a little below the rim.
As soon as all the jars are filled with jam, clean the edges with a damp cloth.
Then beat them lightly on the work surface, so as to settle everything and eliminate any air bubbles.
Hermetically cap the jars, turning them upside down until completely cooled, in order to create the vacuum.
Then put them back in the starting position and proceed with a further sterilization (the second after that of the containers and lids).
Then put the jars in a pot that can easily contain them.
Separate them from each other with tea towels and fill the pot with cold water, up to 4-5 cm above the lids.

Bring the water to a boil and boil, over low heat, for a minimum of 30 minutes to a maximum of 50 minutes (from the beginning of the boil).
Before removing the jars from the pot, let them cool in the same water.
At the end of the procedure, remove the jars from the now cold water, dry them and label them, so as to be able, later, to check the preparation date.
Finally, put them in a cool, dark and dry place.
We recommend consuming watermelon jam after 30 days.

WARNINGS

  • Keep in mind that the weight to be used for the preparation of the jam is considered net of the waste parts (peel, stone, core, seeds, etc.). Therefore, to obtain one kg of fruit (net weight), it will be necessary to purchase a greater quantity than indicated (gross weight), adjusting according to the waste to be eliminated.
  • The amount of sugar is purely indicative, as it is to be related to personal taste.
  • Although the heat of the jam and the sugar contained in it should favor the elimination of any bacterial forms, the double sterilization technique should destroy molds or other pathogens which, still vital, could develop with serious damage to the health of the consumer.
  • Furthermore, double sterilization should ensure a longer duration of the jam.
  • However, keep in mind that only industrial jams are perfectly controlled to avoid the formation of any pathogens, which are harmful to health.
  • The tea towels are used to prevent the jars from cracking or breaking when boiling against each other.
  • In ancient times, newspaper or disused fabrics were used instead of tea towels.

GENERAL NOTES on the preparation of jams, marmalades or jellies

The jams, marmalades and jellies, prepared at home, are free of preservatives.
Therefore, they should be consumed within 3-4 months.
Once the jar is opened, they must be kept in the refrigerator.
For dietary reasons or, in general, for health problems, it is possible to replace sugar with fructose.
Although the classic preparation of jam or jam requires the use of an equal weight of fruit and sugar, the weight of the latter may vary, based on the amount of sugar present in the variety of fruit used and personal taste.


While the jam is perfect for sweet recipes, the compote is ideal to eat with a spoon or to accompany vegetables and cheeses. Let's see how to do it

INGREDIANTS

  • 1 Kg of watermelon peels
  • 1 ripe apple
  • 200 grams of sugar
  • 1 teaspoon of ginger
  • 1 teaspoon of cinnamon
  • The juice of half a lemon
  • The zest of half a lemon

PREPARATION

  • Remove the green part of the peel and cut the white part into chunks
  • Wash the apple, remove the peel and cut it into thin slices
  • Grate the lemon zest
  • Combine all the ingredients in a large pot and cook for about 1 hour
  • After the necessary time, fill the jars and keep


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