Melon jam with lemon. Step-by-step recipe with photos

If you are one of those who like to taste something unusual, very tasty and healthy every time, then you should pay attention to melon jam. How to properly prepare such a delicacy, whether it has any benefits, as well as tips and secrets, we will consider in the article.

Features and benefits

Melon jam is no longer a rarity or a special delicacy. Many housewives have been pampering their loved ones for a long time unusual jam. His unique taste In some ways it even resembles honey. Main feature The great thing about this product is that it can be prepared from absolutely any melon, including unripe ones. The result is not just a tasty, but also a healthy treat.

The benefit of such jam lies in the rich chemical composition of its main and main ingredient. Melon contains large number fruit acids, natural sugars, fiber, pectin, vitamins C, A and P, as well as magnesium, iron, potassium and sodium.

Of course, in order for the body to be fully saturated with this rich vitamin composition, you need to consume the fruits in fresh. But even after heat treatment, most of the vitamins are retained in the jam. In order to save everything as much as possible beneficial properties melons, you need to choose those recipes whose preparation process does not take much time.

If the dessert is prepared according to all the rules, then its regular use will have a beneficial effect on the human body. For example, the beauty of hair and skin is noticeably improved, many metabolic processes in the body are normalized, blood pressure is stabilized, and irritability and fatigue are reduced. Thanks to its rich composition, this product helps fight vitamin deficiency during the cold season, so it’s worth preparing several jars of this jam for the winter. The delicacy can also help with anemia, overcome insomnia and simply cheer up on any cloudy day.

As for harm to the body, before consuming such jam, you should take into account all contraindications. In case of allergies or individual intolerances, you should absolutely not use this product. If there are problems with overweight, a disease such as diabetes mellitus, then you cannot eat sunny fruits and dishes made from them.

Delicious recipes

Today we have prepared several original recipes that will help you prepare fragrant jam from juicy and ripe melon. We'll start with classic version, the preparation of which even a novice cook can handle. Take a kilogram of aromatic melon. You can choose fruits with white, red or even green flesh. Next you will need three hundred milligrams of purified water, a kilogram of sugar, one medium fresh lemon and half a teaspoon of vanilla powder.

If you don’t have fresh citrus on hand, then in any recipe with lemon it can be replaced with citric acid powder. IN in this case You only need three grams of it. Melon pulp cut into pieces in small pieces and blanch in boiling water for exactly five minutes. Place everything in a colander, allowing excess liquid to drain. Next, cook the syrup from specified quantity water, vanilla and sugar. During the cooking process, add citric acid or fresh lemon juice.

Pour the resulting syrup over the melon pieces and leave for exactly six hours. Then we put on slow fire and cook for exactly ten minutes. The time must be noted after the mixture boils. Then remove from heat, cool completely and fill the prepared jars.

There is another simple recipe. You can use it to make jam in a slow cooker. Take one kilogram of melon pulp, half a kilogram of sugar, a pinch of vanilla and four grams of citric acid. We cut the pulp into even cubes, put it in a bowl and cover it with sweet sand on top. Leave it like this, without stirring, for three hours. Then add citric acid powder. If you want to use fresh lemon, you can do this.

Wash the medium-sized citrus fruit thoroughly, remove the seeds and grind in a meat grinder. Mix with melon and let the mixture boil. After this, turn on the “Baking” mode, and the jam will cook for exactly forty minutes.

At the height of the season, you can get not only ripe melon, but also watermelon at the market. It is from these two components that we recommend making delicious jam. For this recipe You will not need the pulp itself, but the part that remains near the crust. Therefore, after eating the berries, do not throw away the crusts, but carefully cut off the remaining part. Take half a kilogram of cut melon pulp and the same amount of watermelon, so that you end up with a kilogram. And you will also need six hundred milligrams of water and four hundred grams of regular sugar.

The cut parts of the crusts should be cut into cubes and placed in boiling water for five minutes. We boil the syrup and pour it into our flavorful pieces melon and watermelon. Let everything sit overnight. We start cooking in the morning. Bring the mixture to a boil over low heat, remove from heat and leave for three hours. Repeat the procedure four times and the dessert will be ready.

To get unusual jam, or rather, jam, we suggest cooking fragrant melon in tandem with ripe bananas. One and a half kilograms of melon pulp should be cut into cubes, covered with the same amount of sugar, covered with a lid and left overnight. In the morning, add the juice of one fresh lemon, mix thoroughly and cook for thirty minutes over very low heat. We cut two lemons into slices (keeping the peel and removing the seeds), we also cut two large bananas into slices, and add everything to our mass.

Cook everything together until the mass resembles puree. As soon as the fruits begin to boil, boil everything until thick and place it in a prepared container. In order for the jam to be stored better and acquire an unusual aroma, we recommend putting baking paper, soaked in cognac. The paper should be cut into a circle of the desired size.

On a cold winter day you can enjoy an unusual jam, which is easy to prepare using the following recipe. For a kilogram of aromatic pulp you will need half a kilo of sugar, one fresh lemon, twenty grams of ginger root and a small pinch of cinnamon. Cut the melon into cubes, put it in a saucepan, grate the ginger root on top and squeeze out the lemon juice. Add a couple of tablespoons of sugar, mix and leave for two hours.

Then cook the regular syrup. It is easy to cook; you need water and sugar in equal proportions. As soon as you get syrup, put our prepared mass there and cook for low heat exactly fifteen minutes. Once the mixture becomes thick, you can add cinnamon or vanilla.

For this recipe, it is best to choose very ripe melons soft varieties so that the jam turns out homogeneous. In addition, in this recipe, lemon can be completely replaced with fresh orange or grapefruit, which will give the jam an original citrus note.

To cook thick jam, you will need one and a half kilograms of juicy and ripe melon pulp, half a kilo of apples, a teaspoon of lemon or orange zest and half a kilo of sugar. Fragrant pulp you need to turn it into a puree, add sugar, mix thoroughly and start cooking over very low heat. As soon as the mass begins to thicken a little, you can add apples, previously peeled and chopped small cubes. Cook until completely thickened, then add the zest and cook for another five minutes. That's it, dessert is ready!

Melon jam in some countries is valued as highly as natural jam bee honey thanks to its taste and benefits hidden in its composition. Certainly, heat treatment slightly reduces the amount useful vitamins and other substances compared to fresh melon, but this is quite enough to sweetly meet the winter without vitamin deficiency, fatigue and bad mood.

Classic melon jam for the winter

Melon jam, prepared according to the classic recipe, consists of beautiful amber pieces of pulp in a thick aromatic syrup. It can be served with toast for tea, then on the table it will look like a piece of summer sun in a bowl.

For this winter preparation you will need:

1000 g prepared melon pulp;
1200 g crystalline white sugar;
300 ml water;
5 g vanilla powder;
3 g citric acid crystals.

Sequence of work step by step:

Boil water in a saucepan of the appropriate size and place the diced melon in it for five minutes. Then drain the water and let the pulp cool completely.
Make syrup from sugar, vanilla, lemon acid and water. For syrup, you can use the water in which the melon was blanched.
Pour the hot syrup over the cooled melon cubes and leave for 6 hours.
After soaking in syrup, bring the contents of the container to a boil, boil for a quarter of an hour and can be preserved. Containers for preservation should definitely be sterilized.

The simplest recipe

This recipe can easily be called the simplest, both in terms of the quantity of ingredients required and the preparation technology. As for the quality of the raw materials, it is better to choose fruits of those varieties that have hard pulp.

Sugar to fruit ratio:

1000 g melon pulp;
600 g sugar.

How to cook correctly:

Cut the prepared melon pulp (without peel and seeds) into cubes, place in a container in which the jam will be cooked, and sprinkle sugar on top. Leave the raw material alone until the juice is released. Depending on the juiciness of the fruit, this may take about half an hour.
After this, over low heat, bring the melon with sugar to own juice to a boil, immediately turn off the stove and let the mixture cool completely under the lid.
Then bring the contents of the container to a boil again, boil for a while and seal while hot in sterile jars for long-term storage.

To best preserve the aroma of fresh melon, do not boil the jam for more than five minutes.

With added lemon

Very interesting taste it turns out winter harvesting from melon, if you add lemon to it. This component will not only balance the sweetness of the main ingredient and add a fresh citrus aroma, but will also act as a natural preservative due to its acid content.

For melon-lemon jam you need to take:

1000 g ripe melon;
700 g granulated sugar;
1 large lemon.

Cooking algorithm:

Wash the ripe melon well, carefully peel it with a kitchen knife, remove the seeds and cut into cubes with sides no smaller than 1-2 cm. Add sugar, mix and leave until the juice comes out.
Meanwhile, wipe the lemon washed in hot water dry and cut into 4-8 pieces so that all the seeds can be easily removed from it. After this, pass the seedless citrus through a meat grinder or turn it into a pulp using a stationary blender along with zest and films.
Add lemon pulp to the infused melon, stir and bring to a boil over medium heat. Next, boil the jam for half an hour, but over low heat, and cool.
With the jam cooled, repeat boiling over low heat for half an hour. While hot, seal it in sterile jars and wrap it in a warm blanket until it cools completely (for 2-3 days).

From melon and watermelon

Such melon crops as melon and watermelon can not only coexist on store shelves in the summer, but also perform delicious tandem in the form of jam.

To cook a delicious preparation for the winter from the juicy pulp of watermelon and melon, you will need:

500 g melon pulp;
500 g watermelon pulp;
1000 g sugar;
2 medium sized lemons;
250 ml water.

Cooking method:

Cut the pulp of both melons into cubes with sides measuring one centimeter. Place in a saucepan, add 600 g of sugar and put in the refrigerator for a couple of hours until the juice is released.
Using a fine grater, carefully remove the zest from the washed lemons and squeeze out the juice. To get more juice, you can roll the fruits on the table using a little pressure.
Pour the remaining sugar into a saucepan, pour water into it and boil the syrup. When the sugar is completely dissolved and the contents of the saucepan are boiling, add lemon juice and zest and mix everything.
Pour the cooled syrup into a container with fruit pulp, then bring the mixture to a boil, boil for 30-40 minutes and the jam is ready. It can be rolled into prepared jars.

With orange for the winter

Melon jam with orange not only tastes magical, even its aroma is delicious. This fruit-citrus combination has recently become very popular among housewives; such preparations are usually made in small portions.

So for three half-liter jars of melon jam with orange you will need:

1500 g melon pulp;
2000 g sugar;
600 ml drinking water;
2 large oranges.

Cooking progress:

Cover cubes of melon pulp with half a kilogram of sugar and set aside for two hours.
Make syrup from the remaining sugar and water. Pour hot boiling syrup over the pulp and leave to steep for ten hours.
Then drain the syrup, boil again and pour hot into the melon, repeat the sweet soaking for 10 hours.
Wash and cut the oranges into slices and add to the melon. Next, boil the jam until the melon slices become transparent and the consistency of the final product is thick.
While hot, the jam is sealed in clean, sterile jars and covered with iron lids.

Melon jam with cinnamon

Anyone can make spicy melon jam with the aroma of cinnamon. regular dessert turn into delicious dessert, be it ice cream, cottage cheese casserole, pancakes or a regular slice of toasted bread.

The composition of melon jam with cinnamon flavor includes:

2000 g melon pulp;
2000 g sugar;
200 ml vodka;
200 ml filtered water;
1 medium lemon;
1 cinnamon stick in each half-liter jar.

The canning process step by step:

Cut the dense and hard (but ripe) melon pulp into cubes 2-3 cm in size. Transfer the prepared pulp into a colander and scald with boiling water. Then leave until the water drains completely.
Prepare syrup. To do this, mix half the recipe amount of sugar with vodka and simmer until all the crystals are completely dissolved. After this, add the remaining sugar and pour in water. Cook, stirring until boiling.
Boil the melon slices in the syrup until translucent. This will take on average 15-20 minutes. Remove the container from the stove and leave it alone for 12 hours.
Then remove the translucent melon cubes and cook the syrup until the volume is reduced by half. After boiling, squeeze the juice of one lemon into the syrup and return the melon.
Let the mixture boil a little and you can start canning. Every sterile jar put a cinnamon stick, fill it to the top with jam and close with an iron lid.

With bananas

A simple and at the same time amazing dessert can be made from melon and bananas. This jam turns out to be very thick and sweet, and the aromas of the two fruits complement each other perfectly.

To make melon and banana jam you need to prepare:

750 g melon pulp;
400 g bananas without peel;
800 g sugar;
2 medium lemons;
200 ml water.

Cooking:

Sprinkle the chopped melon pulp with sugar and forget about it for 12-16 hours.
Squeeze the juice of one lemon onto the juiced melon and simmer everything over medium heat for about thirty minutes.
Cut the remaining lemon and bananas into rings and place in a saucepan with the jam. After this, reduce the heat to low and, stirring, cook until pureed.
Transfer the hot jam into clean, prepared jars and seal.

To increase the shelf life of the workpiece, before rolling the lids, you can cover the top of the jam with a circle of paper dipped in vodka.

Unusual jam from melon peels

Will cause exclamations of surprise and amazement next recipe melon jam for the winter, since it uses not the juicy sweet pulp of the fruit, but the rinds. Nevertheless, the preparation turns out to be very tasty and relatively inexpensive, since the raw material for it is what is usually sent to the trash.

So, the proportions of the required ingredients:

1000 g melon rinds;
1000 g sugar;
1000 ml of drinking water.

Algorithm for preparing melon peels:

Jam is made from the hard and hard part of the fruit, which is located between the pulp and the rough thin peel. To get it, you need to carefully cut off the pulp with a knife, and then carefully get rid of the peel with a potato peeler.
Cut the prepared peels into squares of one or two centimeters and after washing in cold water soak for an hour in salt water. This way you can be absolutely sure that there is no bitter aftertaste in the finished product.
Prepare the syrup: mix water and sugar, heat until the crystalline component dissolves.
Transfer the peels to the syrup and bring to a boil. Then remove the container from the heat and cool its contents. Repeat boiling and cooling four more times. As a result, the crusts should become transparent.
After that all that remains is to pour hot billet into jars and cover with lids for the winter.

How to cook in a slow cooker?

Almost from minimal costs time you can cook delicious jam from melon in a slow cooker. This recipe is interesting not only because of the use of a modern gadget, but also because the ingredients combine the queen of autumn with orange (the king of winter) and sesame seeds.

For two half-liter jars of melon jam in a slow cooker you will need:

700 g melon pulp;
400 g sugar;
1 large orange;
30 g sesame seeds;
20 g vanilla sugar.

Prepare the jam in the following order:

The entire procurement process will include preparation of products, heat treatment and rolling into jars. The melon is prepared similarly to the previous recipes. It is washed, peeled from seeds and peel, cut into cubes. The orange is also peeled, membranes and white partitions removed, seeds removed, if any, and cut into cubes.
Place slices of melon in a multi-pan, place slices of orange on them, sprinkle both types of sugar and sesame seeds on top. After this, close the lid of the gadget and run the extinguishing program for one hour. During this process, the jam can be stirred from time to time.
Pour the finished delicacy into jars to lift your spirits in a dull winter, twist and wrap until it cools completely.

It is difficult to find a housewife who would not like to learn how to prepare fragrant and exotic fruits, for example, how to make melon jam. But there are a lot of options for working with this component! The recipes are varied and not similar to one another. Despite its specific taste and aroma, melon goes well with most fruits and berries. It is not too demanding on processing and retains a significant part of the useful components after it.

Facts you need to know about melon preparations

A melon prepared for the winter according to all the rules is not only exquisite delicacy, but also useful product. In some countries, it is even ranked higher than honey for its therapeutic properties. This is due to the unique chemical composition fruit pulp. In it you can find both vitamins and microelements, and organic acids, natural fiber and pectins. If you cook the mass quickly, as a result of which it retains maximum benefits, you can count on the following results:

Normalized blood pressure, the course of metabolic processes improves.
The condition of hair and skin improves, and profile defects that occur every winter due to seasonal vitamin deficiency are eliminated.
Tissue restoration is accelerated, small wounds heal faster.
Signs of irritability, nervous sleep, and insomnia are relieved.

Just a spoon melon jam per day can improve mood, prevent the development of colds, anemia, seasonal depression, problems with the heart and blood vessels. A special place in the winter diet of adults and children should be melon honey. To create this amazing product, you don’t even need sugar.

Recipes for making classic, thick and liquid jam

To prepare preparations for the winter, no matter what recipe you use, it is best to choose dense and slightly unripe fruits. Then their pulp will not turn into an incomprehensible mess, but will retain a pleasant texture. It is best to start experimenting with melon with the simplest approaches:

Classic melon jam. For a kilogram of melon pulp we need a kilogram of sugar, one and a half glasses of drinking water, a bag of vanillin, one medium lemon. Cut the melon pulp into pieces of arbitrary size, blanch in boiling water and after 5 minutes drain in a colander. While the product is cooling, cook the syrup from sugar, water, lemon juice and vanillin. Pour the fruit pulp into syrup and soak for 6 hours. Then we put the preparation for the winter on the fire, bring it to a boil and boil for a quarter of an hour. We close the finished composition in jars.

For 800 g of melon pulp, take 1 kg of granulated sugar, a glass almonds and three glasses of sugar and water per syrup. Cut the melon into very thin slices and place them in layers in a jar, laying almonds between them and sprinkling them with sugar. Separately, boil the syrup and pour it over the preparation. The product must be stored in a cool place for at least three months!

Tip: Winter jam made from melon can be made not only tasty, but also beautiful. To do this, take molds or special knives and give the pulp the desired appearance. It will be saturated with syrup, but will not fall apart, which will allow you to get original delicacy, which is not a shame to serve.

To prepare it, you need to take 1 kg of melon pulp and sugar, a glass of drinking water and a tablespoon of cognac. Cut the fruit into thin, identical slices, place in a bowl, sprinkle with cognac, sprinkle with two glasses of granulated sugar and cover with a cloth. The mass must be infused cool place within a couple of hours. From the rest of the sugar and water we prepare a syrup, which we pour over the infused melon and leave for a day. After the specified time, drain the liquid, bring to a boil and pour it over the fruit again. We wait a day and repeat the manipulation again. Then boil the entire product for 10 minutes and pour into jars.

Each of the listed winter preparations has its own advantages. And, given the fact that heat treatment in all cases is minimal, you can also count on its unconditional benefits.

Jam without pulp or “melon honey”

To prepare aromatic and delicate honey, we don’t need anything other than the melon itself. It should be ripe and juicy, with sugar pulp and without the slightest defects. We pass the pulp through a meat grinder with a large grid or chop it randomly with a knife. Place the resulting mass in a gauze bag and try to squeeze it out maximum quantity juice

Pour the resulting liquid into a saucepan and bring to a boil. If foam appears on the surface, remove it. Strain the workpiece through several layers of gauze. We put what we get on the stove and cook until the volume is significantly reduced (about 5-6 times). After this, we check the readiness of the product by dropping a little onto a plate. When hot it will flow a little, and after cooling it will harden. It is recommended to strain the product again through several layers of gauze and package it in jars. There is no need to turn them over, we just put them out for storage.

Dessert recipe in a slow cooker

A fragrant preparation for the winter can be prepared in a slow cooker, spending a minimum of effort. However, it is worth considering that in this case the heat treatment will be lengthy, due to which the mass will lose a significant part of the useful components.

For a kilogram of melon pulp we take three large prunes, two glasses of sugar and a glass of water.
We clean the melon and cut it into small cubes. Chop the prunes as much as possible with a knife. Make syrup from sugar and water.
Place the fruits in the bowl of the machine and fill them with still hot syrup. Select the extinguishing mode and set the minimum power. We set the timer for 5 hours.

We start the machine and forget about the product for the specified time, after which the workpiece will be completely ready. All that remains is to mix it well and you can pour it into jars.

Melon desserts with various fruits and berries

Melon jam has a sweet and unforgettable aroma, but its taste is not so pronounced. Therefore, most often they prefer to combine this component with other fruits and berries. Here are the most popular options for melon preparations for the winter:

With citrus. For 1 kg of peeled melon we take 700 g of sugar and a couple of citrus fruits (lemons, oranges, grapefruits). Cut the melon pulp into thin slices, sprinkle with sugar and leave to infuse for 4 hours so that the fruit releases its juice. Then bring the mixture to a boil and cook for 5-6 minutes. Let the mixture sit for 6 hours and boil again for the same amount. After another 6 hours, add citrus, cut into very thin slices along with the peel (even if it is grapefruit). Boil the jam for another 15 minutes, cool in a natural way and cook for another quarter of an hour.

With watermelon. Take half a kilogram of melons and watermelon rinds, three half glasses of water and one and a half glasses of sugar. We cut off the thick outer skin from the white parts of the peel and cut it into small cubes. Dip the mixture into salted(!) water for half an hour, then keep it in boiling water for 10 minutes. Remove and pour hot syrup made from water and sugar and leave to infuse overnight. The next day, bring the product to a boil 4 times, taking 3-hour breaks between approaches.

With banana. For 1.5 kg of ripe melon pulp, take a kilogram of ripe but not spoiled banana pulp, 4 small lemons, 1.5 kg of sugar and a couple of tablespoons of cognac. Cut the melon into pieces, place it in a suitable container, cover with sugar and cover with a cloth. The mixture should sit for 8 hours. In the morning, add the juice of one lemon and put it on the fire - cook the mixture for 30 minutes. We cut the bananas into discs, cut the remaining lemons together with the peel into thin slices. Add these ingredients to the melon along with cognac. Cook until the mixture turns into puree and thickens. Then you can put it into jars.

Besides this, there are many more interesting recipes. You can even come up with them yourself. You just need to experimentally select the optimal proportions of the components and keep them for so long that the mass is homogeneous and textured, but at the same time retains the beneficial substances. To achieve this, you need to infuse the ingredients more often and use various syrups. To give finished product For a piquant aroma, it is recommended to soak paper mugs in cognac and place them in jars on top of the jam.

Among winter preparations, jam is one of the most popular. We invite you to try our unusual melon jam. For our latitudes, such a dessert is still unusual, and therefore many dispute the taste of melon jam. But if you cook it correctly, you will simply be surprised how tasty it is!

Recipes for melon jam for the winter

Fresh melon has an extraordinary aroma and juicy taste. I would like to preserve this splendor for the winter. In addition, melon is a very healthy product, which contains a lot of vitamins and microelements. There are many recipes for melon jam, and we have selected for you the best, proven ones, which will certainly not leave you indifferent.

Classic

For this jam you will need 1 kg of melon and about 0.6 kg of sugar. The amount of sugar depends on the sweetness of the melon.

Please note: it is better to use ripe melons for jam. durum varieties. It is better to make jam from soft or overripe melons.

Peel the melon and remove the seeds. Cut the pulp into cubes, place in a deep bowl and cover with sugar. A very juicy melon will immediately give juice; a harder one should be kept under sugar for about half an hour.
For greater thickness, you can add a couple of bananas to the jam, and lemon zest will add additional flavor.
Place the dishes with the prepared mixture on low heat. Bring to a boil, then let cool covered.
Bring the jam back to a boil over low heat. If the aroma of melon is important to you, then cook for no more than 5 minutes. If you want the jam to be thicker, crush the melon cubes during the cooking process.

Melon jam - a delicious and aromatic dessert

If you plan to store melon jam for a long time, then you need to roll it while it is hot. For storage under nylon covers The jam needs to be cooled. But do not forget that the jars must be clean and sterilized.

From melon and lemon

Try making melon jam one more time classic recipe. You will need:

1 kg melon;
700 g sugar;
1 lemon;
3 g vanillin.

Wash the melon, remove the peel and seeds, and cut the pulp into cubes. Place in a bowl or pan in which you will cook the jam, add sugar and cover with a lid. Shake well to ensure all contents are thoroughly mixed.

Leave the melon with sugar for 5 hours or overnight so that the mass releases juice and infuses.

Add squeezed lemon juice. You can grind the lemon in a meat grinder or blender.

Place the pan with the mixture on the fire and bring to a boil. Cook over low heat, stirring constantly, for about 5 minutes.

Turn off the heat and leave the jam to steep for 10 hours. Place the pan back on the stove, bring to a boil and after 10 minutes turn off the heat. Leave to infuse for another 8 hours. Add vanilla and lemon zest and boil again for 15 minutes.

The thickness of the jam depends on the cycles and cooking time.

Lemon jam recipe (video)

From melon and watermelon

This recipe uses the rinds, not the pulp. You will need:

1 kg of melon and watermelon rinds;
900 g sugar.

Peel the pulp from the rinds of melons and watermelons, and remove the outer rough skin in a thin layer. Cut the peeled peels into rectangular slices measuring 2 x 1 cm, rinse in water.

Melon and watermelon are a great combination for jam

Please note: to protect the crusts from boiling, soak them for half an hour in a 3% salt solution. After this, lower them for 10 minutes in hot water(about 95 degrees).

Prepare sugar syrup from 600 ml water and 400 g sugar. Cool and place prepared watermelon and melon rinds into it.

Boil the jam in syrup 3-4 times for 15 minutes. Cooking time is taken into account from the moment of boiling. After each cooking, remove the pan from the heat and cool for 2-3 hours. Sugar syrup impregnates the peels of watermelons and melons, causing them to become transparent.

Thick melon and apple jam

Ingredients:

two kilograms of melon;
600 gr. sweet and sour apples;
kilogram of sugar;
half a large lemon.

Cooking method:

Wash the melon, cut it, select the seeds together. Cut off the peel and cut the pulp into small cubes.
Peel the apples, remove the peel and finely chop. Squeeze the lemon and strain the juice with a fine sieve.
Mix the melon pulp with the apples and sprinkle lemon juice and stir, this will prevent the apples from darkening.
Add sugar and mix again. We wait half an hour for enough juice to be released.
Place on the stove and boil for half an hour. Don't forget to stir regularly so that the sugar is completely dissolved. Turn off the stove and leave the jam for half an hour.
Grind the cooled mass in a colander or puree it with a blender. Boil the grated jam for an hour and a half over low heat.
Let's preserve.

Melon jam in a slow cooker

Try making jam from melon, orange and sesame. It's simple great recipe, if you have a multicooker at home. This delicacy is perfect for pies, porridge, cakes and just for tea. You will need:

700 g melon pulp;
1 large orange;
400 g sugar;
1 packet of vanilla sugar;
30 g sesame seeds.

Wash the orange, remove the peel and white films. Cut the pulp into small cubes.

Rinse the melon and remove the peel and seeds. Also cut the pulp into cubes.

Orange will give melon jam a subtle aroma and delicate taste.

Place melon pieces in the bottom of the multicooker bowl. Top with chopped orange, sugar, vanilla and sesame seeds.

Turn on the multicooker in stewing mode for 1 hour. The mixture being prepared must be stirred periodically. An hour later, at the signal from the multicooker, the melon and orange jam in the multicooker is ready.

Carefully transfer it into steamed, sterilized jars, screw on the lids, turn it over and wrap it in a blanket until it cools completely.

Without sterilization

This recipe will take some time. This jam takes 3 days to prepare, but believe me, it’s worth it!

Ingredients:

1 melon;
800 g sugar;
400 ml water;
1 pinch of citric acid.

Blanch the peeled and chopped melon pulp in boiling water for about 5 minutes, then drain in a colander.

Do not throw away the water in which the melon was blanched. Prepare a syrup based on it, adding sugar, and add pieces of melon pulp to it.

Boil the jam for 3 days, 10 minutes each time, with a break of 10–12 hours. If necessary, add syrup.

Melon jam needs to be boiled for several days for 10–15 minutes

During cooking, stir the jam and be sure to skim off the foam. During the last cooking, add citric acid and, if desired, vanillin.

Such jam will not require long-term sterilization from you, because citric acid serves as a natural preservative. The main thing is that the jars are clean and dry.

Melon jam with cinnamon

This jam is not just tasty treat, but also an excellent syrup for ice cream. It can be made in two ways: with melon pieces and without.

If you decide to cook according to the first method, with pieces, then you need to cook the jam for several days for 10 minutes so that it becomes thick. When using the second recipe, the melon pieces are removed, the syrup is boiled, and a cinnamon stick is added to each jar.

You will need:

2 kg melon;
2 gk sugar;
1 glass of vodka;
2 glasses of water;
several cinnamon sticks (to taste).

Peel a ripe but not overripe melon and cut the pulp into pieces.

Boil the syrup. To do this, boil vodka and water, add sugar, bring to a boil and simmer for 3 minutes.

Scald the melon pieces with boiling water and add to the syrup. Cook until the melon becomes transparent.

For those who want to make melon jam for the winter, recipes for such a dessert will help you make it quickly and tasty. The melon harvest season begins in July and lasts until September in many cases. This means that during these months you should choose the time to prepare a wonderful sweet dessert. Melon can be turned into compote, jam, jam. It is perfectly processed at hot temperatures and is stored for a long time in canned. Melon jam for the winter simple recipe will tell you how to easily process it and roll it into jars. Melon can be closed in a singular form, as well as combined with other ingredients. The juicy pulp goes well with lemon, apples, banana, and peaches.

Selection of melon for jam and cooking recipes

To choose melon for jam for the winter for quick recipes, you need, first of all, to pay attention to its aroma. It should be pronounced, tart, sweet, fruity. These are signs of a ripe melon that has not been treated with chemicals. If you smell a subtle hint of ammonia, the fruit is not suitable for canning or jam. An unripe melon does not smell of anything or grass, and is also not suitable for a sweet dessert. The second step in choosing a melon will be checking for ripeness. To do this, lightly slap your palm on the surface, ripe fruit will give a dull sound. Finally, when you press the skin with your finger, it should spring back, this is a sign of a good melon.

Instant melon jam

It happens when you want to eat a bowl of jam, right now and right here, but, alas, there is none. Five-minute melon jam, prepared in a short amount of time, will satisfy your desire.

Cooking steps:

Jam according to this recipe is not suitable for canning or storing for a long time.

Melon jam in a slow cooker

This method of cooking takes about 5 hours and differs from boiling in a saucepan only in that it does not require labor-intensive human costs. Melon jam in a slow cooker turns out rich and thoroughly cooked.

Cooking steps:

Melon jam with orange or lemon

Melon jam, recipes with orange will outline how to cook sweetness with the addition of citrus fruits, not just orange. Melon sweetness is perfectly diluted with the acid of lemon, orange, grapefruit, bergamot and other members of the citrus family. Thanks to this innovation, ready dish acquires a bunch of vitamins and minerals. Everyone famous vitamin By the way, C will be in this set useful substances. You can also experiment with this recipe and make melon jam with lemon.

Cooking steps:

It is important to correctly follow the steps and proportions of this recipe, because lemon can give a bitter result if you miss at least one step.

Melon jam with apples

For those who want to dilute the sweet sugary melon, you can add white apples to it. Thus, we get melon jam with apples. Apples not only fill the jam with their special acid, but also saturate it with additional beneficial microelements and vitamins that melon does not have. The ingredients provided in the recipe will make 1.5 liters of jam.

Cooking steps:

If foam forms when boiling the melon, it must be removed, because in the future such jam may not be stored for a long time.

Watermelon and melon jam

Two similar fruits - melon and, can be combined and get watermelon and melon jam. This jam uses not the red flesh of the watermelon itself, but its rind.

Cooking steps:

Melon and banana jam

Banana is a popular fruit in cooking. It is pleasant and healthy both fresh and processed. Its tender sweet taste will complement any jam and will not spoil it at all. So, you can make jam from melon and bananas.

Cooking steps:

Zucchini jam with melon

For people suffering gastrointestinal diseases, and react sharply to different sweet and sour dishes, it is recommended to add zucchini to your diet. Zucchini and melon jam can also be added to the regimen.

Cooking steps:

Melon and peach jam

Peaches are almost the same in density, so their flesh goes well with each other, and the boiling process will not be difficult. Received and will acquire melons sweet and sour taste and will complement any tea party.

Cooking stages.

This recipe can be diluted with a cinnamon stick when cooking. Only it should be removed before rolling.

Provided various recipes above, answered the question: “How to make melon jam for the winter?” They described not only the preparation steps, but also provided options for combining them with other fruits and vegetables. Each ready-made jam unusual and different in its taste. And what kind of melon jam to cook is up to you!