home → Vegetables Melon jam. Melon confiture Melon jam for the winter

Melon jam. Melon confiture Melon jam for the winter

Few people like melon jam, and all because it practically loses all its delicate aroma during cooking. Instead, what remains is a strong sweetness, unbalanced by anything. This is, of course, if you prepare a jam where there are no other ingredients besides melon and sugar. But you will be surprised how interesting and unforgettable melon jam can be if you skillfully use spices and additives!

Melon confiture according to this recipe is a sweet melon, aromatic honey that goes so well with it, as well as lemon juice to balance the sweetness and incredibly fragrant cardamom. The taste of this melon confiture is incredibly subtle, harmonious, but at the same time spicy and memorable! And in order to add texture, add a handful of chopped almonds to the confiture.

Melon jam itself turns out to be very liquid. You can add a lot of sugar and boil it for a long time to get a thick confiture. And you can easily avoid this by adding a pectin-based gelling additive to the confiture - with its help you can reduce the amount of sugar and the cooking time will be minimized.

Ingredients

1 half medium-sized melon (without seeds and peel 400 grams)
125 grams of sugar
50 grams of honey
1 package of gelling additive for jam (Zhelfix, Confiturka or similar)
15 grams of almonds
juice of 1 lemon
5-6 boxes of cardamom

Finished product yield: 500 ml

Melon confiture recipe

Peel the melon from seeds and peel. Cut half the pulp into 1 cm cubes.

Grind the remaining half of the melon pulp using a blender.

Place the melon pieces and melon puree in a small, heavy-walled saucepan.

Squeeze the juice from the lemon and add it to the melon.

Add honey to the pan.

Grind the cardamom in a coffee grinder and sift.

Add cardamom to the jam.

Chop the almonds and also add them to the pan.

Place the melon jam on low heat. While it comes to a boil, mix the sugar with the gelling agent.

Add sugar to jam.

Melon can relieve tension and irritability. The berry also helps tissues recover faster, stabilizes blood pressure, improves hair structure and the condition of the dermis. The product normalizes metabolism and contains a lot of minerals and vitamins for the whole body.

Classic melon jam recipe

water - 0.8 l.
melon pulp - 2 kg.
sugar - 2.2 kg.
lemon - 1 pc.
vanillin - 5 gr.

To make unusual jam, cut the juicy berries into cubes. At the same time, put water on the stove. As soon as the liquid begins to bubble, throw the melon into it.
Simmer the product over low heat for 6-7 minutes. Remove the berry slices from the container and place on a sieve. Wait for excess water to drain.
Wash the citrus, halve it with a sharp knife, squeeze the juice into a small cup. Mix granulated sugar, vanillin and lemon juice into the broth.
Boil the syrup for some time until the crystals are completely dissolved. Then the berry pieces need to be placed in a heat-resistant container and poured with hot broth.
Wait 10 hours, during the allotted time the jam will acquire the desired aroma. Pour the sweet mass into an enamel container and put it back on the fire.
Boil the syrup again for half an hour. Allow the composition to cool. Pour the treat into sterile containers and cover with nylon. Send for storage.

Melon jam with ginger

melon pulp - 1.9 kg.
sugar - 1.3 kg.
large orange - 1 pc.
fresh ginger - 55 gr.
ground cinnamon - 4 gr.
vanilla - 2 gr.

Buy a sugar melon, the berry looks like a rugby ball. Cut the fruit in half and chop into square pieces.
Place the melon in an enamel-lined saucepan and grate the ginger root into the container. Halve the orange and squeeze the juice into a container.
Add 150 gr. sand, stir, let the product brew for 2-3 hours. Pour in 1.5 liters. drinking water, add the remaining sugar.
Cook the mixture until the grains are completely dissolved. After this, soak the composition for another 20 minutes. As a result, you should get a thick mass. If necessary, extend the cooking process.
At the end of the manipulations, mix in spicy spices, distribute the treat into jars, and roll up. Wait until it cools at room temperature, then place in the refrigerator.

honey melon - 950 gr.
granulated sugar - 500 gr.
citric acid - 4 gr.
vanilla - 2 gr.

Cut the melon, cut out the seeds, peel the skin. Chop the fruit into square pieces, place the pulp in a multi-bowl, add sugar.
Set the cooking appliance to the “Stew” program and cook the product for 3.5 hours. After the specified time, add lemon powder and stir.
Set the “Steam” program and wait for bubbles to appear. Don't be alarmed if the sweet mass is runny.
Next, set the multicooker to the “Bake” mode, blanch the berries for 35-45 minutes, open the lid, stir occasionally.
Sterilize glass containers, pour the melon mixture into jars, and seal using the usual method. Store jam in the basement or pantry.

Melon jam with banana

ripe bananas - 900 gr.
melon - 1.5 kg.
lime - 8 pcs.
sugar - 1.5 kg.
cognac - 40 ml.

Place the prepared melon pulp in a saucepan, sprinkle with the required amount of sugar. Cover the container with gauze and leave the berries for a day.
After the time has passed, wash the lime, cut 5 copies into two parts, squeeze the juice from the fruit into a common saucepan. Place the container with the food in the oven and simmer the ingredients for 30-40 minutes.
When making jam, do not forget to stir the ingredients. Cut the remaining citrus into slices with peel, chop the banana pulp into rings. Add ingredients to the saucepan.
Boil the ingredients until pureed. Keep in mind that the simmering process should be carried out over low heat. Stir the mixture and cook until thickened.
Pour into portioned containers and roll up in the usual way. Turn the jars over and put the jam in the refrigerator the next day.

Melon jam with grapefruit

melon (pulp) - 1 kg.
sugar - 750 gr.
grapefruit - 1 pc.

Cut the berry pulp into cube-shaped pieces, place in a plastic bowl, sprinkle with sugar. Leave the melon for 10-12 hours. In the allotted time, the product will release juice.
Transfer the infused melon into a metal container and place over medium heat. After boiling, reduce the heat on the stove and simmer the mixture for at least 8 minutes.
Turn off the gas and leave the broth for a day. After this, repeat the cooking procedure again for a quarter of an hour. Turn off the burner and wait 7 hours.
Chop the washed grapefruit with zest into small slices and place in the pan with the melon. Simmer the mixture for 20 minutes.
At the same time, sterilize the jars, pour out the prepared jam, and cover the containers with nylon. Store jam in the pantry.

melon cubes - 1.9 kg.
lemon - 2 pcs.
sugar - 950 kg.
freshly ground cinnamon - 7 gr.

Place the prepared melon pieces into a thick-walled pan. Squeeze the juice from citrus fruits, add 300 g. Sahara. Leave the components for several hours.
Meanwhile, pour 1 liter. drinking water into a container, add the remaining sand. Place on the stove and cook the syrup. As soon as the hot mixture is prepared, pour it over the infused melon.
Mix the ingredients and place the pan on low heat. Boil the jam until ready. When the mixture thickens, turn off the stove. Add cinnamon and stir.
Distribute the melon delicacy into dry, clean jars and seal with iron lids. Store the jam in a suitable room with low temperature.

Melon jam with pear

cut melon - 850 gr.
ripe pear - 1 kg.
sugar - 900 gr.
water - 0.5 l.
pink peppercorns - 25 pcs.
grapefruit essence - 110 ml.

Rinse the pears and remove excess moisture with a waffle towel. Cut off all excess from the fruit, including the core. Chop into slices with shell.
Separately, start cooking the sugar syrup. After a transparent mixture has formed, add the pear slices. Boil the mixture a total of 3 times for 5-7 minutes.
In between, wait for the sweet composition to cool completely. At the same time, chop the melon pulp into pieces. Add the berries to the pear mixture. Add peppercorns or grind them in a special device.
Repeat boiling the sugar berry using the same method as the pear. 2 minutes before the end of the last manipulation, pour in the grapefruit essence. Distribute the aromatic treat among containers and cover with nylon. Store in a cool place.

apples - 500 gr.
melon pulp - 1.4 kg.
sugar - 550 kg.
lemon zest - 1 pc.

Sterilize the jars and lids, then wash the citrus and apples. Pass the prepared honey berries through a blender. Pour the resulting slurry into an enamel-lined container.
Add granulated sugar to the puree and mix well. Turn the heat to low, simmer the mixture, stirring constantly. Boil the mixture to a thick consistency. Finely chop the apples. Continue the procedure.
Grate the citrus zest and add to the general composition. Simmer the mixture for 5-7 minutes. Turn off the stove. Pour the sweet mixture into glass jars in portions and close with lids. Store in the basement, avoid exposure to sunlight.

Melon jam with watermelon rinds

melon - 500 gr.
watermelon rinds - 450 gr.
sugar - 550 gr.
water - 0.6 l.

Cut a thin layer of the skin off the melon, and do the same with the watermelon rinds. Chop the food into small pieces in a way convenient for you.
Pour water into a cup and add a little salt. Place the chopped pieces in the mixture for half an hour. Next, the product must be placed in boiling water for 8-10 minutes.
At the same time, cook the syrup according to the classic recipe. Remove the melon and watermelon rinds from the hot water and place in a dry, heat-resistant container. Pour the finished syrup over the product.
Place the mixture on the stove and cook in 3 stages, bringing the mixture to a boil. The interval between procedures should be at least 2.5 hours. Next, pack the finished jam into glass jars and roll up. Cover with a blanket and wait a day.

Melon and orange jam

oranges - 2-3 pcs.
chopped melon - 1.5 kg.
water - 0.7 l.
sugar - 2 kg.

Chop the melon in any order and place it in an iron cup. Add 0.5 kg of berry pulp. Sahara. Mix the ingredients and leave for 3 hours at room temperature.
Next, start cooking the syrup. Combine the remaining sugar with water to prepare a sweet liquid. After a while, pour the hot sweet mixture over the melon.
Mix the ingredients thoroughly and cover with a cloth for a day. Leave the sweet mass to infuse. After this, separate the syrup from the pulp and send it to boil.
Pour the hot mixture over the melon again. Re-infuse the product for 8-10 hours. After a while, chop the oranges into small cubes along with the zest and add to the main mass.
Finally, boil the jam until thick and distribute while hot into clean jars. Store in the classic way in a dark room.

To make melon jam, you need to choose fairly hard fruits, and they should be distinguished by their honey taste. The advantage of this berry is that after cooking the pulp does not fall apart.
Overripe melons can be put through a food processor to make a delicious jam from the puree. Also, if you are going to make jam based on watermelon rinds, the hard base needs to be soaked in a salty solution. Such manipulations will help the pieces retain their shape in the future.
The finished melon jam looks quite beautiful and attractive. The shade of the syrup will generally depend on the type of berry. Cut the melon slices in any order; their shape affects only the original appearance of the delicacy.
The consistency of the syrup depends on the length of time the ingredients are cooked. The thickness of the treat for the most part does not affect the taste. Use melon jam with pancakes, baked goods, ice cream or cheese. Stock up on vitamins for the whole year. Improve your health with treats.

Make melon jam using the suggested recipes. You can come up with your own delicacy from similar fruits. Experiment with melon jam to suit your taste. Pineapple, kiwi, mango, peaches, and figs can go well with honey berries. Enrich your treat with nuts, there is no limit to your imagination.

Video: delicious and aromatic melon jam

Golden-hued jam with floating transparent slices of melon is a delicacy that is considered a full-fledged dessert on the holiday table in many families. There are many recipes for preparing this delicious preserve - you can add tropical fruits, spices, and fruits that are familiar to everyone. Even an inexperienced novice housewife can make melon jam; the main thing is to strictly adhere to the recipe.

There are many rules and tricks for preparing aromatic preserves, so before the exciting process, the result of which will be a delicious delicacy, it is recommended to find out the most useful and important requirements. The main rule is to use only high-quality fruits. If signs of spoilage are noticed on the melon, be sure to remove them. You should also not leave the skin and core with the seeds - they can spoil the taste of the preserve.

Be sure to taste the melon slices before preparing the preparation. There should be no unpleasant bitterness or suspicious herbaceous taste. If you have doubts about the quality of a vegetable, it is better not to prepare canned food - it can quickly deteriorate.

Another trick that is recommended for making jam is to use several ingredients. Melon itself does not have a pronounced aroma, so it is better to experiment and add citrus fruits, spices, and fruits.

When preparing preserves, one should also not forget that much depends on the shade of the fruit. The brighter it is, the more appetizing the treat in the jar will look. Light colored pulp can cause unsightly pale colored jam.

Benefits of melon jam

Thanks to its composition, which combines vitamins, natural fiber, minerals, and beneficial elements, melon delicacy has remarkable qualities that can have a beneficial effect on health. Heat treatment reduces the amount of useful substances, so it is recommended to reduce the cooking process to a minimum - this will preserve the positive properties.

Regular consumption of delicious jam allows you to:

improve hair condition, cope with hair loss and split ends;
even out skin tone, cope with pigment spots, rashes;
accelerate the recovery of affected dermal tissues;
put metabolic processes in the body in order;
normalize blood pressure;
relieve fatigue, nervous irritation, depression, stress.

Another feature of bright orange preservation is that it has a beneficial effect on the functioning of the heart and blood vessels, eliminates insomnia, even prevents anemia and improves immunity.

How to choose melon for jam

Pumpkin vegetables, and melon is no exception, perfectly absorb harmful substances, so when choosing, you should be guided by some rules. First, it is recommended to purchase fruits away from roads, large industries, and gas-polluted places. Be sure to first inspect for integrity - there should be no damage or signs of deterioration.

For canning, it is better to purchase fully ripened vegetables. It is easy to verify this - check the tail (it should be dry) and lightly pat the surface (if you hear a dull sound, you can safely purchase the fruit). Be sure to sniff well - the absence of smell indicates an excess of nitrates.

Seeds can also indicate that fruits have been treated with nitrates to speed up ripening and shelf life. If they are empty and have an unpleasant dark brown tint, it is better to refuse to use melons for canning and not to eat them at all. Most likely, it is stuffed with harmful substances that can cause harm.

A simple recipe for the winter

The easiest way to prepare melon eliminates the addition of other ingredients. It will take a little time to prepare, which is very convenient for housewives who do not have time for preservation.

Preparation:

Prepared melon pulp (rinse, peel, remove seeds and pre-dry the fruits), cut into arbitrary slices (1 kg).
Boil water and place the pieces in the bubbling liquid (it’s convenient to do this in a colander) for 5 minutes.
Allow excess liquid to drain.
Boil the syrup (bring 1250 g of sugar and 320 ml of water to a boil), add 2 g of acid.
Dip the slices into the bubbling syrup, stir, and leave for a day.
Boil over low heat, avoiding noisy boiling, for a quarter of an hour.

Immediately pack and seal. Cool by first turning the containers with jam upside down.

Five-minute recipe

It’s easy to prepare a delicious delicacy in just 5 minutes, and it is stored no worse than canned food, which takes a longer time to cook.

Preparation:

Remove the peel from the fruit (1100 g), rinse, cut into small cubes.
Boil sweet syrup (combine 200 ml of water and 900 g of sugar).
Place the prepared cubes into the bubbling liquid.
Boil with constant stirring for 5 minutes.
Immediately pour into pre-sterilized containers.

After capping, turn the containers over, placing them on a flat surface with the lids down. It is recommended to wrap it in a towel or blanket for a day, especially if long-term storage is planned.

Melon jam with ginger

Spicy ingredients in the form of ginger root and vanilla will add their own zest to the preservation, turning the jam into a pleasant-tasting delicacy with a subtle, refined note.

Preparation:

Wash and peel the fruits (2 kg).
Cut the aromatic pulp into small cubes.
Place the prepared raw materials in a cooking container.
Rub peeled and washed ginger root (50 g) directly into a saucepan or bowl with melon cubes, squeeze the juice from 2 medium-sized lemons.
Sprinkle the preservation ingredients with granulated sugar (250 g) and leave for 4-6 hours. During this time, use a slotted spoon several times and vigorously mix the mixture.
Boil water (1 l) and sugar (1200 g).
Mix the melon cubes and syrup and cook for half an hour.
Add more sugar (500 g) to the mixture and cook until tender, avoiding noisy boiling.

It’s easy to check the readiness of preservation - drop the mixture onto a plate, previously cooled in the refrigerator, and check if it spreads over the surface. If the drop does not lose its shape, feel free to pour the delicious, aromatic jam into a container (washed and sterilized). It is not necessary to turn it over for cooling - after capping, immediately store it in a cold place.

Using a multicooker allows you not only to reduce the time for preparing dessert, which will allow you to spend a pleasant time on a winter evening with your family, but also to preserve all the useful elements. A delicacy is usually prepared from bright orange fruits - the jam turns out to be an amazingly rich color and has a pleasant honey aroma.

Preparation:
Grind the delicious melon pulp into cubes of the same shape (1 kg is enough).
Place the raw materials in the multicooker bowl, add sugar (550 g), do not stir.
Squeeze lemon juice into a container (you can simply grate the citrus on a fine grater) or simply add 4 g of acid.
Leave for 2 hours.
Cook, turning on the “Steamer” mode, until it boils.
After the mixture begins to boil, switch to the “Baking” mode.
Cook without closing the lid until tender (about 35 minutes).
Stir the mixture periodically and skim off the foam if necessary.

Pack into containers, seal, leave to cool, first turning the lid down. Be sure to wrap it up - this will successfully replace sterilization and extend the shelf life of the delicious delicacy.
Melon jam in a bread maker
To make jam using a bread machine, be sure to use slightly unripe fruits, otherwise it’s easy to end up with regular jam instead of the orange delicacy. Citrus fruits will be useful here, as they will improve the aroma and taste. You can also make preserves with vanilla.
Preparation:
Prepare sunny vegetable (550 g), cut into not too large cubes.
Add sugar (280 g), mix, place in the bread machine container.
Squeeze the juice from 2 lemon slices, add vanilla (1-3 g) if desired.
Cook in a bread machine for half an hour, during which time it is recommended to stir several times and skim off the foam.

After packaging, seal immediately. There is no need to turn it over; it’s better to just wrap it in a blanket and leave it for a day.

Melon jam with banana and lemon
The combination of melons and bananas allows you to get a preserve that resembles thick jam. The preparation will take several days, so it is better to prepare in advance for a long process. It is recommended to use bananas for cooking that are not too ripe, slightly greenish. Ripe fruits will boil completely, turning into a thick mass.
Step by step recipe:
Peel, chop melon (1.7 kg) into arbitrary slices, place in a saucepan in which cooking will take place.
Add granulated sugar in equal quantities with melon slices, leave until the next morning.
Squeeze the juice from one citrus into the mixture (you can use lemon or lime), and let it cook for half an hour.
Cut well-washed lemons (3 pieces) together with the peel, add to the boiling mixture.
Peel, cut bananas (1 kg) into large pieces, add to the main mass.
Cook everything together until completely thickened (about an hour).

After packaging and capping, leave to cool slowly. To do this, turn it over and wrap it using an old blanket.
Grapefruit is a must-have addition to melon jam for lovers of the piquant taste of preserves. It is recommended to use fully ripened tropical fruits, otherwise there is a risk of getting a delicacy with a slight bitterness.
Preparation:
Grind the melon pulp (1 kg), place in a bowl.
Add granulated sugar (at least 750 g).
Wait until the mixture releases juice (this will take up to 12 hours), during which time you need to stir the mixture 3-5 times.
Place the main ingredient of the jam on the stove and cook, stirring occasionally, for 6-9 minutes.
Remove from heat and leave for a day.
Boil again for about 10 minutes, leave until completely cooled.
Grind the grapefruit using a grater (do not remove the skin).
Combine the grapefruit pulp with the main mixture and cook until fully cooked (half an hour).

Package, seal, cool using a blanket. Store for storage after complete cooling.
Cinnamon Recipe
An exquisite melon dessert with a spicy cinnamon note is an independent dish on the holiday table. It is also recommended to use preservation for baked goods - pies, pies, buns.
Preparation:
Place the chopped melon cubes (1.8 kg) into a thick-walled cooking container.
Add juice, previously squeezed from two lemons, to the main ingredient and mix.
Add sugar (350 g), leave until the sweet component is partially dissolved.
Put the syrup on the stove to boil (1 kg of sugar, liter of water).
After the sweet liquid boils, add melon slices to it.
Cook until almost done (half an hour).
Add the cinnamon stick and cook for another quarter of an hour.

Before packaging, it is better to remove the cinnamon stick, otherwise the canned melon will develop an unpleasant taste during prolonged storage.

Melon jam with pear
Preparation:
Cut the melon (900 g), remove the skin, seeds, chop as desired (preferably in small slices).
Prepare syrup from 900 ml of water and sugar (1200 g), place melon slices in boiling liquid, and boil for a quarter of an hour.
Cut the pear (350 g) into slices and add to the main mass.
Cook until done (check with a drop on a plate - if it holds its shape well and does not start to spread, you can start packing).
If you need to get a thicker preserve, it is recommended to prepare the delicacy in three steps, cooking for 6-9 minutes. Allow to cool completely each time.

The essence of grapefruit will improve the taste of the jam - add it three minutes before the end of preparing the dessert. You only need 2-4 ml of aromatic seasoning.
With apples
It is recommended to prepare melon jam, which is planned to be used for baking, with apples. The fruits will provide the necessary sourness and extend the shelf life of the preserve.

Preparation:
Finely chop the fruits (melon will need 1400 g, apples - 500 g).
Mix the fruit mass with sugar (650 g), put on fire.
After boiling, cook for about 20 minutes.
Add the zest of one citrus, crushed using a fine grater, to the main composition.
Cook, stirring, for another quarter of an hour.

Immediately pour into pre-prepared containers (it is recommended to sterilize first). Cooling, as usual - upside down, under a warm blanket.
Melon jam with watermelon rinds
Watermelon rinds are an excellent addition to preserved melon. A prerequisite is to use only fresh peels; even short storage in the refrigerator can spoil the valuable ingredient for jam.
Preparation:
Chop the melon (650 g), previously peeled and cored with seeds, into small strips.
Wash watermelon rinds (400 g), remove the top green layer of skin with a sharp knife, and also chop into thin bars.
Mix the melons and pour in pre-boiled syrup (380 ml of water and 670 g of sugar).
Leave until completely cooled, put on the stove, and cook for half an hour.
Cool again, finish preparing the preserve the next day (boil the mixture for 20 minutes).

Store after complete cooling in a cool cellar or refrigerator.

Melon and orange jam
Using oranges in the preparation of melon jam allows you to completely change the taste of the preserve - it becomes more aromatic, with a pleasant sourness. It is important to use citrus fruits with thin skin - no need to peel it.
Preparation:
Chop the pre-prepared melon crop (one and a half kilograms) with a sharp knife. Cubes look best in jam, but you can cut them into thin bars.
Add sugar (700 g) to the melon slices, stir, and immediately place on the stove.
Boil, without increasing the heat too much, for half an hour.
Wash the oranges, chop them into a fine pulp along with the peel, but be sure to remove the seeds.
Place the orange pulp into the boiling base mixture and simmer for another quarter of an hour.

Package, wait until a thin frozen film appears on the surface of the jam, and only then seal the jars. Do not turn over, store immediately.
Pre-steaming citrus fruits will help improve the taste. To do this, pour boiling water over them, close the container with a lid and leave for 15 seconds. After cooling, chop and add to jam.
Melon jam without sugar
If the house has run out of sugar, but you urgently need to use melons for jam, you should not immediately rush to the store - canning without a sweet ingredient will turn out no worse than the traditional preparation. Before serving the delicacy to the table in winter, you can mix it with powder or simply sprinkle a sweet ingredient on top. This is not necessary - the melon itself is very sweet.

Preparation:
Grind melons (1 kg), sprinkle with a little lemon juice.
Place on the stove, pour 100 ml of water into the container.
Cook covered, do not stir.
Cooking time is half an hour.

Place into containers and pour in the thick juice released from the slices. Seal and leave for several days at room temperature - this will ensure that the jam is prepared correctly and is not going to spoil. If during storage indoors a cloudy sediment appears in a container with melon cubes, immediately open the container and boil again.
You can make jam that does not use sugar using another recipe. It is recommended to take bee honey as a sweet component, which will replenish the range of useful substances. Typically, such preservation is used for colds in winter, increasing the body's resistance to infections.
Preparation:
Chop the previously prepared (free from peel and seeds) melon crop. You will need up to one and a half kilograms of melon to prepare the preparation. If the fruits are too juicy, take more.
Heat honey (400 g) in a water bath until it becomes semi-liquid. If the bee product contains sugar grains, melt them completely.
Pour warm honey over the prepared vegetable cubes, stir, and leave for 5 hours. It is not recommended to stir during this time.
After a large amount of sweet syrup appears, transfer the mass to a saucepan with thick walls.
Place the container in the oven; do not set the temperature to high - the jam should simmer, not boil.
Cook, occasionally opening the oven and stirring the mixture, for 35 minutes.
Pour immediately after cooking.

The workpiece is not sterilized - seal it and send it to the refrigerator or cellar, after making sure that the jars are completely cold. Bee honey serves as an excellent preservative, so the jam can be stored for a long time - even after 2-3 years it will retain its beneficial qualities.
Rules for storing jam
There are no particular difficulties with storing melon jam - it usually keeps well for a whole year. That is why it is recommended to stock up on a considerable amount of appetizing preserves - they usually sell out quite quickly.
The main storage rule is that containers with jam should only be kept in a cool place. Under conditions close to room temperature, fermentation may begin. In such cases, it is prohibited to use preserved food even in baked goods - most likely, harmful bacteria that can cause poisoning have already begun to multiply in it.

During storage, it is recommended to regularly check the quality of the workpieces. If mold appears on top, but the fermentation process has not yet begun, try to save the preservation. To do this, carefully collect the top layer, which has already begun to deteriorate, place the contents of the container in a saucepan and boil for about half an hour.
You can add a little boiled water - this will protect against burning. Cool directly in the saucepan, transfer to a clean container, cover and place in the refrigerator. Use in baking or consume neat within a week.

It is prohibited to uncork the melon preparation and send it back for storage, even if boiling or sterilization has been carried out beforehand. Use opened jam immediately and store only in the refrigerator.

Melon jam is an excellent preserve that can serve as a complete dessert. You can use the delicacy in different variations - add it to baked goods, sauces, prepare delicious desserts, even add it to drinks. The benefits of the preparation are difficult to overestimate, because in terms of the number of useful elements, melon can compete even with apples or currants. Preservation will be especially valuable in winter, allowing all family members to replenish the lack of vitamins in the body.

Melon has a unique taste and enchanting aroma, fresh and at the same time honey-sweet. For many, the melon smell is associated with summer. However, this melon crop can also be prepared for the winter. Melon jam has an appetizing amber color and retains the taste and aroma of the main ingredient. You can prepare it for future use either alone or together with fruit, which will add the missing sourness to the delicacy.

Cooking features

The process of making melon jam is not very complicated, but it has certain subtleties, without knowledge of which you may not get the expected result.

Melon makes a good pair with apples, citruses and other sour fruits, but they cannot be added in large quantities, otherwise they will overwhelm the delicate melon aroma.
Vanillin, cinnamon and anise can add additional pleasant notes to the taste of melon jam, but they are also used in moderation.
You can take melon for jam not only ripe, but also unripe and overripe. Surprisingly, even watery and tasteless melon in jam acquires a rich taste and characteristic smell.
You can separate the melon pulp from the peel in any convenient way, without worrying that the pieces are the same size and shape. To make jam, you have to cook the melon for so long that it softens and turns into a homogeneous mass even without chopping it with a blender.
To obtain jam with a smooth consistency, it is boiled from fruit puree or crushed at the last stage of preparation using an immersion blender.
To obtain more jam, it is boiled with the addition of water, thickening with pectin, agar-agar or another binding component. The use of gelling additives must take into account the manufacturer's recommendations on the packaging.
The prepared melon jam should be placed in jars washed with soda and sterilized. Such desserts are closed with metal lids to ensure tightness. They must be sterilized by boiling before use.

Storage conditions for melon jam depend on the recipe used. Typically, such preparations can be stored in any cool room, but some versions of the delicacy will not spoil only in the refrigerator.

Simple melon jam recipe

Composition (per 0.75 l):

melon pulp - 1 kg;
sugar - 0.7 kg.

Cooking method:

Wash the melon, pat dry with a napkin, and cut in half. Remove the pulp and seeds. Cut the remaining pulp so that you get a mesh dividing it into rectangles. Do not cut the peel.
Separate the pulp from the peel with a spoon, place in a blender container and grind to a puree.
Place the puree into a bowl, add sugar and stir. It is not necessary to wait for the sugar to dissolve, since the melon is juicy, and when heated, its juice begins to dissolve the sugar very quickly, and the puree does not have time to burn.
Place the bowl of melon on low heat. Cook for 10 minutes, removing foam, remove from heat.
Cover with gauze to protect against insects, but not with a lid - it will prevent moisture from evaporating.
Repeat the 10-minute boiling procedure 3-4 times at intervals of 4-5 hours. During this time, the melon mass will acquire the consistency of jam.
Sterilize jars and matching lids.
Divide the jam into the jars without waiting for it to cool.
Close hermetically with the prepared lids.

Video recipe for the occasion:

After the treat has cooled, you can put it in the pantry or other place where you usually store supplies for the winter. In a cool room (unheated pantry, basement) jam can be stored for a year; at room temperature it will last without spoiling for at least 6 months.

Melon jam with lemon

Composition (per 1.5 l):

melon pulp - 2 kg;
lemon - 1 pc.;
sugar - 1.25 kg;
cinnamon - 1 stick.

Cooking method:

Wash the lemon thoroughly, put it in boiling water, cook for 2-3 minutes, remove and cool. This is necessary to remove excess bitterness.
Separate the melon pulp from the peel, cut into small pieces of any shape, and place in a bowl.
Cut the lemon lengthwise into 4 parts, cut into quarters of circles about 0.5 cm thick.
Place lemon slices on the melon, cover everything with sugar, and leave for 5-6 hours.
Place the container with the melon and lemon on low heat, add the cinnamon stick.
Cook for half an hour, skimming off any foam that appears on the surface.
Take out the cinnamon. Puree the melon and lemon pulp using an immersion blender.
Return the puree to the stove and boil for 10-15 minutes.
Place the jam in sterilized jars and seal.

The workpiece stands well at room temperature, but it is stored much better in a cool room.

Melon jam with apple

Composition (per 1.5 l):

melon pulp - 1.5 kg;
apples (peeled) - 0.75 kg;
sugar - 1 kg.

Cooking method:

Cut the apples and melon pulp into small cubes, add sugar, and leave for 4–5 hours.
Stir. Place on low heat. Boil for 30 minutes, skimming off the foam.
During this time, pieces of melon and apple will soften, turning into a thick mass. If you want jam with a smoother consistency, puree the ingredients in a blender and boil for 5 minutes.
Fill the prepared jars with jam and close them tightly.

This jam has a pleasant taste and thick consistency, and stands well even at room temperature.

Homemade melon jam can be served as an independent dessert, spread on sandwiches, or used as a filling for sweet pastries.

We offer recipes for a simply divine-tasting and aromatic sweet delicacy – melon jam. It can be used for harvesting in company with other fruits, say, pears or apples. Each time we get a new, but no less interesting taste of jam.

How to make melon jam for the winter - a simple recipe

Ingredients:

melon – 990 g;
granulated sugar – 700 g;
citric acid – 15 g.

Preparation

Cut the melon for jam into small cubes, cover it with sugar sand, add citric acid and leave the mixture for several hours to separate the juice. Now we place the container with the workpiece on the stove over medium heat and heat the mass with continuous stirring until all the sugar crystals dissolve and boil. After about seven minutes, turn off the heat and leave the jam to cool and infuse for five hours.

Let the treat boil again, simmer for seven minutes and cool completely. After this, boil the workpiece for another ten minutes, and then pour the jam into sterile and dry jars and place it under a warm blanket for slow cooling and self-sterilization.

Depending on the degree of juiciness of the melon, the jam from it can be of different consistency - from very liquid to thick. If the fruit is not juicy enough, you can add a little purified water, and if you get a lot of juice, you can drain it and make jelly from it. As an option, you can also cook melon jam for the winter with gelatin, adding it at the end of the last cooking stage before bottling it into jars.

Pear and melon jam for the winter - a simple recipe

Ingredients:

melon – 990 g;
pears – 990 g;
granulated sugar – 990 g;
citric acid – 20 g.

Preparation

When starting to prepare the jam, cut the melon pulp into small cubes and place in a container suitable for making jam. We also rinse, wipe dry and remove the cores with seeds and pear stalks, after which we cut the fruits in the same manner as melons and send them to a container. Sprinkle the fruit with granulated sugar and leave to separate the juice for several hours. Now add citric acid and place the vessel with the workpiece on the stove burner. Let the jam boil with continuous stirring, and then reduce the intensity of the heat and simmer the mixture at a barely noticeable boil until the desired thickness.

Pour the finished jam into pre-sterilized dry jars, seal with sterile lids and let cool slowly under a warm blanket.

In a similar way, you can prepare melon jam with apples for the winter, replacing pears with them. It will also turn out very tasty.

Melon peel jam for the winter - recipe

Ingredients:

melon peels – 990 g;
vanillin – 1 pinch;
granulated sugar – 990 g;
citric acid – 10 g.

Preparation

If there is no melon left for jam, then the delicacy can be cooked from the peels. Moreover, very often, depending on the type of fruit, there is enough pulp left on them, which is the time to put it to use.

Melon preparations for the winter, delicious recipes - you'll lick your fingers

To do this, we clean the remaining crusts from the toughest outer part. It is convenient to use a vegetable peeler for this. Cut the resulting pulp into small cubes, sprinkle with granulated sugar and let stand for a while. Now we put the workpiece on the stove for cooking. After boiling, with continuous stirring, keep the vessel on the fire for seven to ten minutes, and then remove from the heat and let cool. We repeat the procedure four times, after which we add citric acid and vanillin, boil for about five minutes, and we can pour into jars and seal. The latter must certainly be sterile and dry.

Apple jam

Pear jam

Plum jam

Raspberry jam

STRAWBERRY JAM

Strawberry jam

Gooseberry jam

Blackcurrant jam

Cherry jam with gooseberries

Blackberry jam

Lingonberry jam

Lingonberry jam with apples

Pumpkin jam

Apple jam

To prepare jam, you need to rinse well, peel, and if the skin is soft, you don’t have to peel it, cut into thin slices, place in an enamel pan, add water at the rate of 800 g per 1 kg of apples and boil for 10 minutes. Pour the boiled apples with hot filtered syrup of 75% concentration and boil the mass until tender. To prepare the syrup, take 1.1 kg of sugar and 360 g of water per 1 kg of prepared apples. Place the prepared hot jam into heated dry jars, seal them and cool.

Pear jam

For jam, select small hard pears, wash them, cut them into small pieces, removing the core, place in an enamel basin, sprinkle with sugar in layers at the rate of 500 g per 1 kg of prepared pears and leave for 24 hours so that the juice is released and the pears absorb the sugar. The next day, put the basin on the fire, add 2 g of lemon peels, 2 cloves or 0.05 g of vanillin per 1 kg of prepared pears. After cooking for an hour, the pears become transparent and the jam is considered ready. The hot jam is placed in heated dry jars, covered with boiled lids and rolled up. Then the jars are turned upside down and cooled.

Plum jam

Cut the prepared plums along the groove with a stainless steel knife into halves and remove the seeds. Pour water into an enamel pan or basin at the rate of 3/4 cup per 1 kg of plums, lay out the plums, put on fire and boil for 15 minutes. After this, add granulated sugar to the pan at the rate of 1.1 kg per 1 kg of plums. Add sugar in small portions so that it dissolves better. After the sugar has completely dissolved, boil the jam until tender, stirring frequently, avoiding burning.

The readiness of the jam is determined as follows: if a drop of syrup placed on a saucer does not spread when it cools, the jam is ready.

Raspberry jam

Pour raspberries with sugar syrup prepared at the rate of 1 kg of sugar and 430 g of water per 1 kg of berries. Heat to a boil and cook for 15 – 17 minutes. Do not stir raspberry jam while cooking so as not to mash the berries. 2 minutes before the end of cooking, add 1 teaspoon of citric acid and 3 g of gelatin dissolved in water. Remove any floating grains with a spoon or slotted spoon.

Hot jam is packaged in heated dry jars, covered with boiled lids, hermetically sealed, turned upside down and cooled.

STRAWBERRY JAM

Pour the prepared strawberries with water at the rate of 1 glass per 1 kg of berries, put on the fire and cook for 5 minutes from the moment of boiling. Add sugar to the boiling mass at the rate of 1 kg of sugar per 1 kg of berries and cook for 20 minutes until tender. When cooking, you need to stir the jam and skim off the foam. Longer cooking over high heat will worsen the color and taste of the jam. 3 minutes before readiness, add 1 g of citric acid to preserve the color of the jam.

Strawberry jam

Immerse the prepared berries in boiling sugar syrup, prepared at the rate of 800 g of sugar and 300 g of water per 1 kg of prepared berries, boil the jam until ready and, while boiling, package it in hot, dry glass jars. Cover the jars with boiled varnished lids, roll them up, turn them upside down and cool.

Gooseberry jam

Sort through ripe berries, remove stems and diseased berries. Rinse the selected gooseberries with cold water, let it drain, crush with a spoon or pestle so that the sugar saturates it evenly during cooking. Sprinkle the berries with sugar at the rate of 1.2 kg per 1 kg of berries, put on fire and cook with constant stirring until tender.

Blackcurrant jam

Blanch the prepared berries for 2 minutes in boiling water. Take a small amount of water. After blanching, lightly crush the berries with a wooden spoon or pestle so that they are better saturated with sugar, add sugar and water at the rate of 1.4 kg of sugar and 350 g of water per 1 kg of berries. Mix the mass well, put on low heat and cook until tender, stirring constantly, avoiding burning.

Hot jam is packaged in heated dry jars, covered with boiled lids, hermetically sealed, turned upside down and cooled.

Strawberry jam with red currants

Place the prepared berries in an enamel bowl, add red currants chopped in a meat grinder at the rate of 400 g per 1 kg of strawberries and sprinkle with sugar. For 1 kg of mixture, take 1 kg of sugar. Leave the mixture for 14 hours and then boil for 10 minutes. Remove the strawberries, continue to cook the syrup until a drop of syrup dropped into a glass of cold water falls like a ball to the bottom. Place strawberries in the prepared jelly and cook until tender. The jam is cooled before packaging. If this is not done, the strawberries will collect at the top of the jar.

Cover the jars filled to the top with boiled varnished lids, place in a pan with water heated to 50 degrees and pasteurize. Pasteurization time at a temperature of 85 degrees for 0.5 l cans – 20 minutes, 1 l – 30 minutes. After processing, seal the jars hermetically and cool.

Cherry jam with gooseberries

Remove the pits from the prepared cherries and pass the fruits through a meat grinder. Place the crushed cherries in an enamel bowl, add water at the rate of 150 g per 1 kg of fruit, put on fire and boil. Then add sugar at the rate of 1.1 kg per 1 kg of fruit and cook the mass until tender, stirring constantly, avoiding burning. At the end of cooking, add gooseberry juice to the jam. Juice is taken at the rate of 150 g per 1 kg of fruit.

The finished jam is packaged in heated dry jars, covered with boiled lids, hermetically sealed, turned upside down and cooled.

Cherry jam with red currants

Sort the red currants, remove the stems and branches, rinse and grind in a meat grinder. Place the chopped currants in an enamel bowl, add water at the rate of 100 g per 1 kg of currants and cook until thickened. Add thickened currants to the boiled cherries, mix with sugar and cook the jam until tender. For 1 kg of cherries, take 0.6 kg of red currants and 0.7 kg of sugar.

Blackberry jam

To make jam, you need to take ripe berries, peel them from the stems, and select spoiled ones. Heat half the berries in hot water at a temperature of 90 degrees for 3 minutes and immediately rub through a sieve. Place the resulting puree in an enamel bowl, add water at the rate of 400 g per 1 kg of berries, put the bowl on the fire and boil for 5 minutes. Then add the rest of the blackberries and sugar to the puree at the rate of 1 kg per 1 kg of berries. Cook the mixture until cooked with continuous stirring. In order to get a thicker jam, add sliced apples to the bowl along with the other half of the blackberries and sugar. For 1 kg of blackberries take 200 g of apples.

Pour the finished hot jam into jars, cover with varnished lids, roll up, turn upside down and cool.

Lingonberry jam

To make jam, you need to select ripe berries, wash them, let the water drain, sort the berries by degree of ripeness, remove leaves, unripe and spoiled lingonberries and foreign impurities. Then pour water into an enamel basin at the rate of 400 g per 1 kg of berries and cook over low heat until the original volume is reduced by 1/3. Then add sugar at the rate of 800 g per 1 kg of berries and, stirring constantly, cook the jam until tender.

Lingonberry jam with apples

To prepare jam, take apples of sour varieties, rinse them, let the water drain, peel them, cut them into slices, remove the seed nest. Pour water into an enamel basin at the rate of 400 g per 400 g of apples and cook for 8 minutes, after which rub the apples through a sieve along with the water in which they were boiled. Place the resulting applesauce in an enamel bowl, add lingonberries at the rate of 600 g per 400 g of apples and sugar at the rate of 1.5 kg per 1 kg of mixture of lingonberries and apples. Heat the mixture and cook over low heat until tender, stirring constantly. Pour the finished hot jam into heated dry jars, roll up and cool.

Scotch blackcurrant jam

Products: black currants 1.4 kg, water 1.4 l, sugar 2 kg, butter 25 g.

Place the prepared berries in a pressure cooker.

Melon jam and melon peels for the winter - simple recipes with step-by-step photos

Pour water and simmer over low heat, covered, for 20 minutes. Then add sugar and boil over high heat until cooked, i.e. until thickened. When the jam is ready, put butter in it and leave for 10 minutes in a closed container. When it cools down, pour into dry heated jars, cover with boiled varnished lids and roll up.

Pumpkin jam

Products: pumpkin 4 kg, sugar 1 kg, water 400 g, cinnamon, cloves, citric acid.

To make jam, peel and seeds the pumpkin, cut into slices or grate on a coarse grater and cook in three steps for 7 minutes. Then strain and put into boiling thick syrup. Cook until the jam reaches the required thickness. Flavor the jam with cinnamon and cloves, which are added before the citric acid. When the jam has cooled, pack it into jars.

Melon jam for the winter

Melon supplies

Melon is one of the most valuable dietary foods. It is difficult to find a better dessert than a fragrant, delicately flavored sweet melon. Jam, marmalade, marmalade, compotes are made from melon; it is dried, pickled and even salted. Small melons are also added to mixed pickles - then they significantly improve the taste of the product.

Melon jam

We select melons with dense pulp, peel them, removing a layer no more than 1.5 mm thick. We cut the peeled melons into pieces, remove the seeds and the tender part of the pulp adjacent to the seeds. Then cut into pieces or cubes. Blanch for 3-5 minutes in boiling water and cool under cold running water. To prevent soft-fleshed melons from boiling, first soak their pieces for 20-30 minutes in lime water at a concentration of 1-2%, then blanch and cool.

Place the prepared pieces in an enamel basin, fill with filtered boiling sugar syrup (1.2 kg of sugar and 400 g of water per 1 kg of prepared melon pieces) and leave for 8 hours. After this, boil the mixture for 8-10 minutes and leave again for 8 hours. We carry out the second cooking in the same way as the first, first adding citric acid to the syrup (3 g per 1 kg of prepared melons), again leaving for 8 hours. Cook the jam a third time, adding vanillin at the end of the third cooking (0.01 g per 1 kg of melon). If the jam is sealed hermetically, then the boiling point of the syrup at the end of cooking should be 104-105 °C, if not hermetically sealed - up to 108 °C.

Sweet aromatic melon jam for the winter: cooking secrets

:: For 10 half-liter jars: 5.2 kg of fresh melons, 4.1 kg of sugar, 15-20 g of citric acid, 0.3 g of vanillin.

Melon jam

Prepares melons as for jam. Blanch the chopped pieces in 10% boiling sugar syrup (50 g of sugar and 500 g of water per 1 kg of melons) for 10-15 minutes, and then add dry sifted sugar (1.45 kg per 1 kg of prepared melons). With constant stirring, boil the jam until tender. In the middle of cooking, add 3 g of citric acid, and at the end of cooking, 0.01 g (at the tip of a knife) of vanillin per 1 kg of prepared melons. We pack the finished boiling jam into dry, heated jars.
:: For 10 half-liter jars: 7.6 kg of fresh melons, 3.85 kg of sugar, 15 g of citric acid, 0.3 g of vanillin.

Melon and apple jam

Cut the prepared melons without the rind into small pieces, place them in an enamel pan, and pour a little water on the bottom to prevent burning. Slowly heat to a boil, boil for 10-15 minutes until completely softened and rub through a sieve while hot. Place the resulting puree in an enamel pan, add applesauce and heat the mixture over low heat with constant stirring, adding half the required amount of sugar in small parts. Boil the mixture for 25-30 minutes. At the end of the first boiling, add the rest of the sugar, 2.5 g of citric acid, then cook until tender for another 15-20 minutes. The total cooking time for jam should not exceed 45-50 minutes. Place the finished boiling jam into dry, heated jars.
:: For 1 kg of jam: 330 g melon puree, 470 g applesauce, 600 g sugar.

Candied melon

The selection of melons, their preparation and the preparation of sugar syrup are carried out similarly to the recipe for making melon jam, but the jam should be kept for 10 hours before cooking, and cooked for 10-15 minutes. At the end of the third cooking, the boiling point of the syrup should not be lower than 107.5-108 degrees. Add citric acid and vanillin to the syrup in the same proportions and in the same sequence as when making jam.

Place the melon pieces, boiled until tender, in a colander placed on a saucepan and leave for 1-1.5 hours. Place the cooled melon pieces in one row on a sieve and dry them in the oven at a temperature not exceeding 40 °C. Sprinkle the dried pieces with sugar and place them in the oven again to dry.

Boiled candied fruits can also be dried at room temperature. First we dry it for 2-3 days, and then sprinkle it with sugar and dry it for another 2-3 days. Cool the finished candied fruits in air, place them in dry jars, and seal them hermetically.

Melon marmalade

Peel the ripe melon, cut into small pieces and cook over low heat until completely softened. Then rub through a sieve until pureed, add sugar and cook, stirring, until thickened. The marmalade is ready when a spoon mark remains at the bottom of the basin. Cool it and cut it into pieces. Can be stored in a glass jar or box.
:: For 1 kg of melon - 1 kg of sugar.

Dried melon

Sweet melons with dense flesh, but not crumbly ones, are suitable for drying. We place the selected melons on racks for 2-3 days, then wash them thoroughly, cut them in half lengthwise, removing the seeds. Cut into longitudinal strips 2-3 cm thick. Peel the strips and remove the green pulp adjacent to it and place on trays or sheets. We dry the prepared melons in the sun, covering them with gauze to prevent damage by insects. Every 2-3 days we turn the strips over to remove moisture evenly. The sun-drying process lasts 8-12 days. Melons can also be dried in the oven at a temperature not exceeding 75 degrees. We put the dried strips in boxes. They can also be stored in braided bundles or in dry, clean jars.

Melon compote

We select ripe, aromatic fruits with dense pulp. Remove seeds and peel, cut into pieces and place in jars. Fill with hot (80°C) sugar syrup and sterilize for 25 minutes.
:: Syrup composition: per 1 liter of water - 1 kg of sugar.

Pickled melon

We wash a medium-ripe melon, cut it in half, remove the core with seeds, cut off the rind, and cut the pulp into cubes. Place the prepared melon in small glass jars, fill with cold marinade, cover with parchment paper and tie. We place the jars in a deep bowl, put thick paper at the bottom (under the jars), pour water into the bowl at the level of the melon and boil for an hour. After removing the dishes from the heat, leave the jars in it until cooled. After this, remove from the water and take it to a cool place.
:: Ingredients of the marinade: for 1 cup of vinegar - 1 cup of water, 3/4 cup of sugar, 2 tbsp. spoons of honey, 2-3 pcs. cloves, a piece of cinnamon, a little allspice and 1/2 teaspoon salt.

:: All articles on the topic

Simple melon jam: detailed recipes with photos

Melon jam in a slow cooker

It’s very easy to make delicious jam from everyone’s favorite melon, but we’ll tell you in detail how to cook it in a slow cooker.

Recipe for melon jam in a pressure cooker

Ingredients:

ripe melon – 1.2 kg;
granulated sugar – 750 g;
citric acid – 1/2 teaspoon (without a mountain);
cinnamon (ground) – 1 teaspoon;
drinking water – 1 tbsp.

Preparation

Use a sharp knife to separate a good ripe melon into two halves and scrape out the seeds from the center with a spoon. From the outer surface, cut off all unnecessary peel in a thin layer. Next, use an electronic scale to measure the amount of melon specified in the recipe and chop everything into 2-3 centimeter cubes.

Pour drinking water into the bowl of the electrical appliance, add citric acid, all the granulated sugar and, stirring it with a spatula, dissolve it with the “Stewing” mode already turned on, heating the syrup. Seeing that the syrup has boiled, put the prepared melon cubes into it and switch to “Baking”. After 35 minutes, turn off the pressure cooker and cool the jam to room temperature.

Then turn it back on to the previous mode, add the aroma of ground cinnamon to the jam and cook for 1 hour 20 minutes. Pour the finished delicacy into sterile glass jars and roll up the lids until they stop.

Melon jam with lemon in a slow cooker

Ingredients:

sweet melon – 1.3 kg;
fine sugar – 800 g;
vanilla extract – 1 teaspoon;
lemon (large) – 1 pc.;

Preparation

According to the principle of the first recipe, we prepare the melon and measure the required weight. Just cut it into slightly oblong pieces. Transfer the melon to the slow cooker and sprinkle it with fine, white sugar. We leave it in this position for 2.5 hours, and then, in the “Baking” mode, cook the melon in its own juice for 60 minutes. Then turn off and close the multicooker for 8 hours. Then we turn on the electrical appliance again, add a whole lemon twisted through a meat grinder, vanilla extract into the jam and boil it on the “Baking” for another 60 minutes.

This jam will turn out thicker, so we won’t be able to pour it. Spoon the delicacy into the oven-fried jars and seal.

Melon jam for the winter - recipes

Sweet melons pair well with a wide range of additions, from standard vanilla and orange zest to more exotic ones like ginger and lime. We will describe our favorite variations of melon jam recipes for the winter in this material.

Watermelon and melon jam for the winter

We suggest starting with the most unusual combination - a mixture of watermelon and melon, which, after boiling in syrup, turns into a thick and aromatic jam, ideal both for consumption on its own and for adding to your favorite desserts.

Ingredients:

melon pulp – 540 g;
watermelon pulp – 540 g;
sugar – 1.4 kg;
juice of two lemons;
water – 235 ml.

Preparation

After peeling the fruits, cut the pulp into cubes with a side of about a centimeter, then place them in an enamel bowl and cover with a kilogram of sugar. Leave the melon and watermelon to juice for about a couple of hours. Now let's get down to making the syrup, for which you need to boil the remaining sugar with water until it thickens, and then pour in lemon juice and wait until it boils again.

Place the melon-abuz mixture over medium heat, pour in the prepared syrup and simmer for about half an hour before canning.

How to make melon jam with lemon for the winter?

If the previous recipe was intended for those with a sweet tooth, since it contained a large amount of sugar necessary to thicken the preparation, then within the framework of this preparation technology, melon jam thickens due to the presence of pectin.

Ingredients:

melon (large) – ½ piece;
sugar – 365 g;
vanilla pod;
zest of one lemon;
lemon juice – 25 ml;
pectin – 85 g.

Preparation

While the jam container is being sterilized, place the melon cubes, vanilla and sugar in an enamel bowl.

Boil everything for 10 minutes, then add citrus juice with zest and dry pectin.

While stirring, wait until the contents of the pan thicken, which will occur after about 3-4 minutes of cooking. Pour the hot jam into sterile jars and roll up.

How to make jam from melon peels for the winter?

When preparing jam, you can use not only melon pulp, but also what is usually considered waste - melon rinds. During cooking, they soften and sugar, becoming unusually tasty.

Ingredients:

melon peels – 960 g;
sugar – 1.1 kg;
citric acid – 5 g;
a pinch of vanillin.

Preparation

The crusts are cut into centimeter cubes, placed in an enamel bowl and covered with sugar. After a couple of hours, when the sugar crystals have dissolved, place the container with melon peels in syrup over medium heat and cook until boiling, then cool for 8 hours. The cooking-cooling procedure is repeated twice more, and during the last boiling, vanillin and citric acid are added.

Melon jam with orange for the winter

Ingredients:

melon – 1.7 kg;
pectin – 1.2 kg;
ginger root – 30 g;
zest of three oranges;
liquid pectin – 125 ml.

Preparation

Cover the peeled melon pieces with half the sugar and leave overnight. In the morning, pour the resulting syrup into the remaining sugar and leave to simmer until the volume is reduced by half.

Melon jam – 5 recipes

Place a gauze bag with pieces of orange zest and ginger directly into the syrup, add melons. Cook the jam for about three minutes, skim off the foam. Reduce heat and continue cooking until the jam thickens. The workpiece can be rolled or served immediately after cooling.

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