Simple and tasty recipes for preparing melon for the winter in jars without sterilization. Golden recipes for preparing pickled melon for the winter and storing preparations. What can you make from melon for the winter?

There are few people who don’t love the fragrant, sweet, tasty melon. And I really want to preserve this taste of autumn for the winter. Jam, preserves, compotes - all this also has a place on the winter table. But the real, original taste will be preserved by the recipe for canning melon in a jar without sterilization. This melon crop, oddly enough, is considered a vegetable, as it belongs to the Cucurbitaceae, genus Cucumber. Like many vegetables, melon is excellent at absorbing odors, which allows for endless experimentation.

Cooking features

Preparing the fruit and jars will not take much time, but it all depends on the volume of expected preparations. Melon is prepared for the winter in the same way as watermelon. It is thoroughly washed with a brush, the skin is cut off, the core is cleaned and cut into large pieces in the form of cubes about 4 cm. It will not be difficult to fill a jar of any size with such cubes.

The fruits should have a dense consistency, preferably aromatic varieties.

Since this is not jam, there is no need to sterilize the fruit in syrup. But the jars still need to be heated. To do this, place the dry container in the oven for a few minutes, while the sealing lids are boiled in a pan of water.

While the jar is being sterilized, sweet syrup is boiled. It is prepared from sugar, water and citric acid is added for preservation (preservation). Sliced ​​melon is placed in prepared jars, filled with syrup and sealed with a lid.

Cool the resulting melon preparation by turning the jar upside down and wrapping it in a warm blanket, rug or old fur coat, until the jars have completely cooled down.

Various recipes for canning melon

It is not always possible to grow or buy fruit of sweet, aromatic varieties. If it tastes more like grass, don't throw it away. There are many options for preservation with the addition of various ingredients.

Recipe with ginger

Ginger is a rather pungent seasoning. Therefore, when adding it to preservation, it is necessary to observe the measure. In the proposed recipe, all ingredients are indicated for 1 liter of the final product.

To prepare melon with ginger, you will need:

• small melon;
• ginger root 3–4 cm;
• sugar – 100 gr.;
• citric acid - a small pinch;
• water.

Step by step recipe:

1. 1. Prepare and cut the fruit.
2. 2. Peel the ginger and cut into thin slices. If the plates are wide, divide them in half.
3. 3. First place ginger on the bottom of the baked jar.
4. 4. Add chopped pieces.
5. 5. Make syrup from sugar, water and citric acid.
6. 6. Pour boiling syrup into the jar, leaving 1.5 cm from the edge.
7. 7. Close tightly with a lid.

Preparation with pineapple

When a fragrant melon and a unique, exotic pineapple coexist in one jar, it’s fantastically delicious.

The following ingredients will be required:

• two small melons;
• table vinegar - 150 ml (can be replaced with a pinch of citric acid);
• pineapple - it should be 2 times less than melon;
• water – 1.5 l;
• cloves – 6 pcs.;
• sugar – 0.5 kg.

You need to preserve as follows:

1. 1. Prepare jars, cut the fruit.
2. 2. Cut the pineapple into cubes.
3. 3. Place cloves on the bottom of the jar.
4. 4. Add melon mixed with pineapple.
5. 5. Boil syrup from water, sugar and citric acid (or vinegar).
6. 6. Fill the contents of the jar with syrup.
7. 7. Close the lid tightly, turn over and wrap the container.

Melon recipe with spiced syrup

Spices and port wine are the basis for the “winter” mulled wine drink. But they can also be used to make a unique syrup for a new way to prepare flavorful melon. The ingredients you will need:

• two small melons;
• cloves – 3 pcs.;
• sugar – 0.5 kg;
• water 0.5 l;
• port wine – 230 ml;
• cinnamon – 1 stick;
• vanilla – 1 pod (vanillin packet).

Step by step recipe:

1. 1. Prepare the fruit and jar.
2. 2. Prepare syrup from water and sugar. As soon as the syrup boils, add cinnamon, vanilla, cloves. Let it boil.
3. 3. Remove the boiling syrup from the heat and pour the melon into it.
4. 4. Pour in port wine, leave for 15 minutes.
5. 5. Take out the melon and put it in another bowl.
6. 6. Reduce the syrup by half.
7. 7. Place the chopped cubes in sterilized jars.
8. 8. Pour in the strained syrup.
9. 9. Seal with a lid, turn over and wrap until completely cool.

Aromatic melons are prepared for the winter in many different recipes. Honey is added instead of sugar, cinnamon is added, pineapples are replaced with apples, etc.

Each housewife has her own tricks both in choosing a product and in the method of preparation. Some useful tips:

• It is important to choose the right melon itself. The fruit should not be overripe, loose, fibrous or soft in structure. If the consistency is not dense, the result will not be hard pieces that look like fresh melon, but jam or jam.
• When slicing, slices are first made, they are divided by transverse cuts into small cubes, which are then simply cut off with a knife.
• If the jar is sterilized in a container with water, do not allow it to boil strongly so that water does not get inside the jar.

Syrup from canned melon is perfect for making jelly, yogurt or fruit drinks, for soaking baked goods, adding to porridge and other dishes.

Calories: Not specified
Cooking time: Not specified

Today I suggest you prepare an unusual dessert for the winter - melon in syrup. As you will see from my recipe with photo, the process of canning such a product is very simple - without sterilization. The most important thing is to choose the right melon; under no circumstances should it be green, but it should not be overripe either. The amount of sugar can be reduced if desired, but since we are preparing dessert, sugar, in my opinion, is in moderation. Of course, it will not be like a fresh melon, if you have once tried canned pineapples, then you will approximately understand the final taste, the melon is vaguely similar to pineapple. This melon can be served as an addition to a cottage cheese dessert.





- melon – 1 pc.;
- water – 1 liter;
- sugar – 1.5 cups;
- citric acid – 1 tsp.

Recipe with photos step by step:

The melon must be cut into several parts and the seeds scooped out. Rinse the melon under cool water.




Then remove the skin and cut the melon pulp into arbitrary pieces, not too small and not too large. If you are preparing melon for children, you can cut it into shapes.




Prepare jars - wash with soda and sterilize in a way convenient for you. Then fill the jars with melon pieces. Shake the jars several times until the melon pieces fit tightly together.




Pour freshly boiled clean filtered water over the melon and leave it alone for 10 minutes. Then pour the water into the pan.






Add sugar and citric acid to the water, using 1.5 cups of sugar and a teaspoon of acid per liter of water. Boil for a couple of minutes. If desired, you can add a little vanilla sugar, mint, cinnamon and star anise.




Pour the hot sweet syrup back into the steamed melon pieces. Immediately throw on the lids and roll them up.




Place the jars of melon upside down, cover with a blanket and leave for a day. After a while, put it in a cellar or pantry for long-term storage.




Bon appetit!

And it turns out very tasty

Melon is a fragrant fruit with tender, sweet-honey pulp, good both fresh and as an ingredient for various sweet dishes. Melon is used to prepare compotes, jams, jams, candied fruits and other preparations for the winter that have an incredible smell and pleasant texture. There are a great variety of recipes, just choose the most suitable one.

Despite the abundance of varieties of this melon crop, fruits of two or three types are most often found on sale. The most common is the Torpedo, characterized by its elongated shape and impressive size. It is quite suitable for preparations, and it is advisable to choose a larger fruit - it will be juicier and sweeter than smaller ones.

But in the case of Kolkhoznitsa, which also makes delicious dessert dishes, it is worth purchasing smaller fruits.

The main problem that arises when preparing melon desserts is the difficulty of maintaining the desired consistency - the melon pulp quickly boils. Therefore, it is recommended to give preference to varieties with red or orange flesh - Contaloupe, Princess Mary, Charente, Orange, Iroquois and their hybrid forms. Such fruits are harder, denser and retain their shape better.

How to choose the best melon

First of all, you should consider what dish is prepared from melon, what part will be used, and whether the fruit will be subjected to long-term heat treatment. You can take the following recommendations into account:

• the flesh of slightly greenish fruits retains its shape better during cooking (pieces can be cut out with a curly knife), the same applies to the peels;
• It is better to make puree and jam from soft fruits;
• The melon suitable for harvesting has a compacted, slightly greenish stalk;
• a good large fruit should be heavy - if it is light, then most likely it is shriveled inside;
• It is best to make a workpiece with pieces from melon peels - their structure is practically not destroyed during cooking.

And, naturally, the juicier and more aromatic the fruit pulp, the tastier the dish will be.

Recipes for winter preparations

There are many options for melon dishes, which are prepared both in production and at home. Marshmallows, preserves, compotes, frozen jams, confitures - this is not all that can be prepared from this ingredient. You can make either a one-ingredient delicacy or a complex sweet suitable for a festive table.

Variation of classic melon jam

This recipe makes a delicious jam-like jam, which is best obtained from slightly unripe melons. It is advisable to choose fruit with dense pulp. For the treat you will need:

• granulated sugar – 0.5 kilograms;
• melon – 1 kilogram;
• lemon (only the zest is used).

Step by step the jam is prepared according to the following algorithm:

• fruits are cut into small cubes;
• they are covered with sugar and set aside for 30-40 minutes;
• then the zest is added to the fruits and everything is sent to the stove until it boils;
• the stove must be turned off and the container covered with a lid;
• when the mass has cooled, it is boiled again for 5-7 minutes.

The jam can be cooled and poured into jars.

With added lemon

Citrus adds a pleasant sourness to a sweet dish, so lemon is often added to various preparations made from fruit ingredients. Ingredients needed for melon jam with lemon:

• melon – 1 kilogram;
• sugar – 0.25 kilograms;
• vanillin – 1 gram (optional);
• lemon – 1/2 (for making juice and zest);
• pectin – 10 grams.

Cooking process:

• pieces of melon culture are mixed with granulated sugar, vanillin is added;
• the fruits are sent to the stove and boiled for a quarter of an hour;
• juice is prepared with lemon zest and added to the mixture;
• add pectin and mix the jam thoroughly;
• Cook the mixture for another 5 minutes, remove from heat and leave covered for a few minutes.

The jam is poured into sterilized jars and sealed.

With orange

Citrus complements the taste of melon dessert and gives it an interesting appearance. The following components will be required:

Cooking algorithm:

• the fruits are peeled and cut into pieces;
• they are covered with 0.5 kilograms of sugar, mixed and infused for 2.5-3 hours;
• A syrup is prepared from water and 200 grams of sugar, cooled, and added to the melon;
• cover the container with future jam with a thick cloth and leave at room temperature for 24 hours;
• the syrup liquid must be drained, boiled and poured over the pieces;
• the jam is infused for about 10 hours;
• citruses are cut together with the zest, added to the melon and boiled until thick;
• The mass can be divided into jars.

With cinnamon

The spice has an original taste and warm aroma, so it is recommended to use it for winter preparations. During the cold season, dessert comes in very handy for evening tea parties.

For melon jam with cinnamon you need:

• melon – 2.5 kilograms;
• lemon – 2 pieces;
• sugar – 0.9-1 kilograms;
• water – 1 liter;
• cinnamon powder - to taste.

It's very easy to prepare:

• lemon juice and 300 grams of sugar are added to the vegetable slices;
• the mass must be infused so that the pieces give juice;
• syrup is made from the remaining sugar and water - it is placed on low heat until the sugar dissolves;
• hot syrup is poured into a saucepan with pieces and boiled over low heat to the desired thickness;
• Cinnamon is added to the finished product, mixed and placed in containers.

With bananas

There are many recipes for preparing melons and bananas; there is a rather interesting recipe that also uses an exotic citrus – lime.

Ingredients:

• melon – 1.5 kilograms;
• bananas – 1 kilogram;
• lime – 7-8 pieces;
• sugar – 1.5 kilograms;
• cognac – 50 milliliters.

Cooking algorithm:

• cubes of melon pulp are covered with granulated sugar, the container is covered with a thin cotton cloth and set aside for 20-24 hours;
• a day later, lime – 5 pieces – cut in half, squeeze the juice into a vegetable container;
• simmer the mass over low heat, stirring occasionally, for 40 minutes;
• the remaining citrus fruits should be cut into slices without removing the peel, cut the bananas into pieces and place everything in the melon mass;
• the jam is boiled over low heat until it becomes a thickened puree;
• you can immediately pour it into jars, roll it up, turn it over, and put it in the refrigerator the next day.

Melon jam

This melon culture produces excellent aromatic jam with a delicate jelly-like consistency. It requires:

• melon (pulp) – 1 kilogram;
• sugar – 1 kilogram;
• juice of 1 lemon or 1 teaspoon of citric acid;
• fresh ginger root - 1 piece.

The dessert is prepared as follows:

• vegetable cubes are sprinkled with 0.5 kilograms of sugar and left overnight so that the fruits release juice;
• add the rest of the sugar, lemon juice or acid, and finely grated fresh ginger to the mass;
• the jam is cooked over low heat for about an hour (if the melon is very juicy, the cooking time increases, and additional components are added at the end of the process), it is important to stir the mass periodically.

The workpiece is placed in jars while hot and rolled up after the steam has escaped.

Canned melon

If you want to prepare an unusual dessert, you can preserve pieces of melons in spicy syrup with port wine. The following components are required:

• melon – 2.5-3 kilograms;
• cloves - 3 pieces;
• sugar – 0.5 kilograms;
• water – 0.5 liters;
• port wine - 250 milliliters;
• cinnamon – 1 stick;
• vanillin – 1 sachet.

Cooking method:

• Scoop out the pulp with an ice cream spoon so that it is in the form of neat balls;
• Pour water into a container, add vanillin, cinnamon, cloves, sugar and place on the stove until it boils;
• turn off the stove, place the melon and port wine in the syrup, cover with a lid and leave for 15 minutes;
• remove the balls into a separate bowl, and boil the syrup by 1/2 at medium temperature;
• place the melon in sterilized containers and fill with cooled and strained syrup;
• add 1 tablespoon of port wine to each jar, you can add a clove bud from the syrup.

Melon in sugar syrup

If time is short and you need to quickly prepare the melon, you can use the express method. For jam you will need:

• melon – 1 kilogram;
• water – 0.5 liters;
• sugar – 1.55 kilograms;
• citric acid – 1 teaspoon;
• vanillin - on the tip of a knife.

The delicacy is prepared as follows:

• dissolve 50 grams of sugar in water, add melon pieces and blanch for a quarter of an hour;
• The remaining sugar is added to the mass and it is boiled until thick;
• At the end of the process, citric acid and vanillin are added.

The finished jam can be rolled up.

In its own juice

Ripe sweet pulp does not require a lot of sugar - its own juice will be quite rich and tasty. For the preparation you need:

• melon - pulp to fill a 1-liter jar tightly;
• sugar – 2 cups;
• citric acid – 1 teaspoon.

The cooking algorithm is as follows:

• sugar is poured into the jar - 1 glass, 1 teaspoon of acid is added and water is poured to the top;
• the syrup is stirred, poured into a saucepan and boiled until the syrup dissolves (this amount is enough for 3 liters of preparation);
• Peel the melon, cut into slices that fit tightly into jars;
• the pieces are poured with boiling syrup, and the jar is sterilized for 10 minutes.

Jam for the winter without sterilization

Sterilizing containers takes some time, but you can prepare a treat without this procedure. The following components need to be prepared:

• melon – 1 kilogram;
• sugar – 1 kilogram;
• water 400 milliliters.

Cooking method:

• Boil water and add melon pieces to it;
• the fruits are boiled for 5 minutes, and then the liquid is drained (if the pieces do not soften, the cooking time must be increased);
• you need to place sugar in the water in which the melons were boiled and stir until it completely dissolves;
• put melon pieces into the syrup and boil for 10-15 minutes;
• remove the mass from the heat and leave for 12 hours;
• The algorithm is repeated three more times, syrup can be added.

During cooking, do not forget to stir the mixture and remove the foam.

Preparing melon for the winter in jars

Ingredients:

• melon – 300 grams;
• basil - a couple of sprigs;
• sugar – 150 grams;
• citric acid - a pinch.

The seaming is prepared according to the following algorithm:

• pieces of the fruit are placed in prepared jars, filling them by a third;
• basil is added according to your own taste, sugar and acid;
• containers are filled with boiling water and covered with lids;
• The bottom of a large pan is covered with a cloth, jars are placed, hot water is poured in and heated for about half an hour;
• The jars should be hermetically sealed and placed under a warm blanket.

Pickled melon

The fruits of this melon crop are pickled quite rarely, although using this method of harvesting you can achieve excellent results. For such an unusual dessert you will need:

• melon – 1 kilogram;
• water – 1 glass;
• honey – 4 tablespoons;
• vinegar – 0.5 cups (both grape and apple vinegar can be used);
• a pinch of salt.

Cooking method:

• melon cubes are placed tightly in pre-sterilized containers;
• The marinade is prepared: honey is diluted in water, salt is added and put on the stove until it boils;
• pour vinegar into the marinade and bring to a boil;
• the fruits are poured with hot marinade, and the jars should be sealed with heated lids.

The preparation acquires the most intense taste after standing in a cool place.

Melon jam in a slow cooker

This kitchen appliance certainly makes life easier for housewives, and it can also be used to prepare melon jam - quickly and effortlessly. The following products will be required:

• melon – 700 grams;
• orange - 1 piece;
• sugar – 400 grams;
• sesame – 30 grams;
• vanilla - to taste.

Preparing the dessert step by step:

• the orange is peeled and white films removed, the pulp is cut into slices;
• the melon is peeled, the part with the seeds is removed, and it is cut into cubes;
• Place one layer of melon in the multicooker bowl and the second layer of orange;
• the fruits should be covered with sugar, vanilla and sesame seeds should be added;
• the device is set to the most suitable mode – “stewing”, cooking time – 1 hour;
• during the cooking process, it is necessary to stir the mass every 15 minutes, and after the sound signal about the end of the program, the jam can be placed in prepared jars;
• containers are closed with lids, wrapped in a blanket, and put away for storage only when the contents have cooled completely.

Methods for storing preparations for the winter

They depend on how the delicacy was prepared. If it is necessary for the workpiece to be stored for a long time, it is recommended to roll the mass while hot. And if the product is placed in a jar with a nylon lid, then it must be cooled.

It is important that the containers are washed clean and free of excess moisture. The preparations are stored better in sterilized jars; it is enough to place them in a cool place, but some recipes require storage only on the refrigerator shelf.

In any case, you should follow the recipe and recommendations in order to enjoy a tasty, healthy, aromatic melon dessert, and the efforts spent on cooking will not be in vain.

Description

Melon puree does not have to be frozen, it can also be sealed in glass jars, the only difference will be that in this case we will have to add a lot of sugar and this will significantly affect the taste. That is why, if you want to enjoy the completely natural taste of melon in winter, then simply freeze it in the form of puree. This method has a lot of positive aspects: it will not take much time and effort, the melon will retain its taste and smell, the preparation will be dietary and very healthy. Just imagine how delicious pancakes or homemade puff pastries with melon puree will be.
A step-by-step recipe with photos will clearly demonstrate to you each stage of preparing melon puree for the winter, so you won’t have any problems with the preparation. The only thing you need to do is choose the right melon. The fruit should be dense, ripe and sweet, then the puree will turn out appropriate. In addition to the fact that melon itself is very useful in terms of vitamins, it also has a positive effect on the functioning of the stomach, normalizes metabolism and stimulates the pancreas. Children will simply be delighted with the opportunity to enjoy toast with melon puree for breakfast in winter. This is not the only way to use such a blank, but we leave everything else to your own imagination. Let's start preparing delicious melon puree at home for the winter.

Ingredients

Melon puree - recipe

Let's prepare all the ingredients we need to prepare such a healthy preparation. It is best to rinse the melon in advance and remove the seeds inside. In the ingredients, the amount of melon is indicated in already peeled form; take this fact into account before starting cooking.

Cut the peeled melon pulp into small pieces as shown in the photo and place in a deep bowl. The easiest way is to immediately place the melon pieces into the bowl of an immersion blender.

Carefully bring the melon to a smooth puree, taste for sweetness and add as much granulated sugar as you see fit. The sweetness of melon directly depends on its variety, so the amount of sugar in the ingredients is indicated approximately.

Then there are two options for the development of events: you can freeze the melon in this form, or you can strain the juice and freeze only that. For freezing, it is best to use small portion molds, so as not to re-freeze the entire workpiece again. Place the melon in the chosen form, cover or wrap it with film and place it in the freezer until completely frozen. In the future, you can use this preparation to prepare other desserts or as an addition to porridges; you will get a very low-calorie and tasty dish.

Melon is a tasty and healthy fruit that contains many useful substances in its pulp. Melon contains: pectins; healthy sugars; proteins; organic acids; mineral salts.

Did you know? In addition, melon contains a lot of potassium, magnesium, iron and silicon..

It has been proven that melon has a rejuvenating effect on the body. Many people enjoy making melon jam, honey, candied fruits and even compote.

Freezing melon

Melon has a special, warm and fresh aroma, so sweet and not cloying, which only sunny summer days can smell like. Melon is not the best berry to freeze. But if you absolutely love this delicacy, then small difficulties should not be a hindrance for you.

Important! To prepare melon for the winter, you need to use only ripe and sweet fruits. Otherwise, the frozen melon will taste bitter.

The following varieties are best suited for these purposes: “Kolkhoznitsa”, “Krymka”, “Persian” and “Cantaloupe”.

To freeze a melon, first you need to wash it well under warm water, remove seeds and peel and cut into squares. If you put the resulting squares in a bag and put it in the freezer, then your entire melon will freeze in one solid piece. This will cause a lot of inconvenience in the future when you need to separate the required amount of melon. It's best to freeze each piece separately. To do this, you will need a spreader, cling film and the melon itself. Cover the spread with film, place one layer of melon on it and freeze it. When all the pieces are frozen, feel free to pour them into one bag or a special container and store them. That's all, the melon is ready for the winter.

Important! After defrosting, the melon will lose its former shape, so it is better to use it in making drinks or ice cream.

One way to store frozen melon is to cover it with syrup. Cold sugar syrup is poured into the container with the melon and sent to the freezer. Melon in sugar syrup allows you to maintain its consistency and shape after defrosting, although its taste changes slightly.

Surprisingly, you can make a wonderful meal from melon melon honey To do this, you need to wash the melon, remove the seeds and skin. After this, you need to squeeze the juice out of the pulp, strain it and cook the berries over low heat. If the flesh is too dense and it is difficult for you to squeeze out the juice, then you need to boil the melon for about one hour. Then squeeze out the juice, strain it and boil until tender. Ready melon honey is similar in consistency to thick sour cream, light brown in color with a golden hue. This honey contains more than 60% sugar.

Did you know? If you add milk to the finished melon honey and continue to boil it, the result will be a sweetness reminiscent of toffee.

Melon with sugar

Another very simple recipe for preparing melon for the winter, which will preserve all its beneficial properties and aroma, is melon with sugar. To prepare, you will need to peel and core the melon. The peel must be passed through a meat grinder or blended. Then cut the melon into pieces, mix it with the mixed peel and sugar. Place the resulting mixture in jars, cover them with parchment or gauze and place in a cool place. This delicacy can be used at any time, just remove the candied crust and enjoy the taste of summer.

Melon compotes are easy to prepare, they are rich in vitamins, quench your thirst well and give pleasant memories of summer days. There are many recipes for such compote; they are prepared both from melon and with the addition of sour fruits. But we will look at the recipe for a classic compote made from one melon.

A ripe melon with elastic pulp is ideal for preparing the drink. If you don’t have such a melon, it doesn’t matter, the compote will still turn out tasty and healthy.

So, take half a kilogram of fresh melon, two glasses of water and half a glass of sugar. Peel and pit the melon, cut into pieces, sprinkle with sugar and refrigerate for 3 hours. Bring the water to a boil and add the melon, which by this time has already released its juice, into it. Cook for a few minutes over low heat. After this, let the compote cool and pour it into sterile jars and seal it. Place the jars of melon compote in a cool, dark place. Whenever you want to feel the aroma of summer, open one of the jars and enjoy the delicate taste of melon compote.

How to pickle melon

Pickled melon is considered a delicacy and gourmet food. In the old days, pickled melon was served as a side dish for meat dishes.

In order to pickle melon, you will need the following ingredients:

• 0.5 kg melon;
• 250 g water;
• 150 g 9% vinegar;
• 10 g salt;
• half a teaspoon of cinnamon;
• 1 tablespoon honey;
• a few cloves.

First, prepare the marinade. Mix water, cinnamon, honey, salt and cloves, bring the mixture to a boil, add vinegar, boil for a few more minutes, remove from the stove. While the marinade is cooling, wash and deseed the melon, cut it into cubes and place tightly in sterile jars. Pour the cold marinade over the melon, cover the jars with metal lids and pasteurize for 20 minutes. After this, roll up the lids, turn the jars upside down and wrap them up. After a day, you can put the jars in the pantry or cellar.

Melon jam recipes

Melon jam is not only an incredibly tasty delicacy, but also very healthy. The benefit of melon jam lies in the rich chemical composition contained in the pulp of the berry. Since the beneficial properties of melon decrease during the cooking process, it must be cooked with minimal heat treatment and this process should not be delayed for a long time.

We offer classic melon jam recipe. As a result, you will get a dessert with a delicate aroma and refined taste. To prepare you will need:

• 1 kg melon;
• 1.5 glasses of water;
• 1 kg sugar;
• 1 lemon or 3 g citric acid;
• 5 g vanillin.

To begin, cut the peeled and pitted melon into pieces. Blanch them for 5 minutes. After this, transfer the melon to a colander to allow excess liquid to drain. While the liquid is coming out of the melon, prepare a syrup from sugar, lemon juice and vanilla. Pour the resulting syrup over the melon and leave to steep for at least 6 hours. After this, simmer the resulting mixture over low heat for 15 minutes. Let the jam cool, put it in jars, close well and place in a cool place.

The next recipe is melon jam with lemon. This jam can easily be called a real culinary masterpiece. To prepare you will need:

• 1 kg melon;
• 0.7 kg sugar;
• 2 medium lemons.

Another interesting one recipe for melon jam with bananas. The taste is quite original, but it takes several days to prepare. You will need it.