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Translucent honey pieces with dense flesh, which are very similar to candied fruits - this is how watermelon rind jam can be characterized. The jam is so unusual that it is practically impossible to guess what it is made from, and yet it is just watermelon peel, which often goes to waste.
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Sweet and sour, not at all cloying balls of yellow plum, sealed in a mirabelle jam for winter, are a pleasure to bite into and feel the juicy pulp under the bursting skin. However, to maintain the shape of the fruits, you will have to put in some effort, but it's worth it.
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These yellow fruits, even when fully ripe, remain quite sour. But you can make wonderful pitted plum jam with them, which has an unusual consistency similar to jelly.
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These dense pieces of vegetable, glowing in amber color, with an amazing, one-of-a-kind taste that has radically changed, absorbing the aroma and juice of citrus, are preserved in zucchini jam with orange.
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Achieving a sweet-and-sour taste of neutral berries, along with a citrus aroma, can be done by making cherry jam with lemon. The fruits will retain more pulp if the pit is not removed; moreover, in this case, the berries will not fall apart, turning into a thick puree, but will only shrink a little.
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