We are preparing aromatic melon jam for the winter. Discussion on LiveInternet

The large melon berry, with its excellent taste, is very popular. It is consumed not only fresh. Many housewives have adapted to harvesting melon for the winter. These include syrups, preserves, jams, and compotes. Today we will take a closer look at the options and methods for making melon jam. If you strictly follow the instructions, the cooking procedure should not be difficult even for novice cooks.

Different varieties of melons may differ from each other in the shape of the fruit, their color, as well as the structure and juiciness of the pulp. Berries with soft, loose pulp are best used for making jam with a homogeneous structure, and those with dense and coarse pulp are best used for dessert with pieces.

Before starting work, be sure to wash the melons, peel the skins and remove the seeds. The recipes below are based on net product weight.

Methods for making jam

Jam with melon pieces

A kilogram of dense (hard) melon pulp is crushed into small cubes. In order for the jam to cook evenly, the cutting should be as uniform as possible.

The cubes are covered with 500 grams of sugar, mixed, and set aside for a couple of hours. During this time, the juicy melon pulp will produce a large amount of juice.

The container with the food is placed on the fire and another half a kilo of sugar is added. Bring the jam to a boil over low heat and cook for 25-35 minutes. Cooking time varies depending on the amount of juice released and the density of the melon pulp. As soon as the mass begins to thicken, add the juice of one lemon or finely chopped zest to the bowl. You can also add a few wheels of fresh ginger root for flavor. In order for the jam to absorb all the flavors, it is allowed to rest for 20-30 minutes. After this, the saucepan is returned to the heat and cooked for a quarter of an hour. A minute before readiness, remove the ginger slices.

The Kartata Potata channel will tell you how to make melon jam with banana

Jam with citric acid

The main ingredients, melon and sugar, will need equal amounts. Two kilograms of melon are passed through a meat grinder along with sugar. This will allow the melon juice to release faster.

The liquid puree mass is placed on the fire and cooked until thickened. When the jam begins to “spit”, reduce the heat to minimum. From this moment on, they do not leave the cooking container, monitoring the cooking process and constantly stirring the dessert. It is very important to prevent burning to the bottom, otherwise the rancid taste of the dish will ruin all your efforts.

The readiness of melon jam is checked using standard technology by dropping a drop on a saucer. Jam that holds its shape confidently is considered ready.

Once the final degree of readiness of the dish is determined, add citric acid. For this volume you will need approximately a level teaspoon of powder. It is advisable to first dissolve the crystals in a small amount of boiled water.

After boiling the jam for another minute, turn off the fire, and the dessert is packaged in jars for further storage.

Delicate smooth jam

A kilogram of melon pulp is first cut into cubes, and then they are pureed with a blender. It is better to grind melon immediately with sugar. You will need from 700 grams to a kilogram. Depending on the sweetness of the main product, this figure may vary in one direction or another.

The sweetened puree is placed on the stove and boiled until tender for 10 minutes. Then the workpiece is allowed to rest for 5-6 hours. The jam is not covered with a lid. After the specified time, cooking is continued. The total number of passes is 3-4, and the boiling time is 10-15 minutes. The thickened, homogeneous jam is poured hot into jars and screwed on with lids.

Melon jam in a slow cooker

Grate a kilogram of melon on a medium grater. The mass is placed in the main container of the multicooker and covered with the same amount of granulated sugar. After mixing the products, they are allowed to stand for 20 minutes. Before cooking, add another 50 milliliters of water to the melon. Cook the jam using the “Stew” mode. Cooking time is set automatically or manually. The timer should go off after 60 minutes. During this time, the jam must be stirred several times with a wooden or silicone spatula. Jam from a slow cooker turns out to be a little thinner in consistency, but this is compensated by the least amount of time you spend preparing it.

The video presented by the “Good morning, WORLD!” channel will reveal to you the secrets of making melon-watermelon jam

Melon jam

Melon is one of the most valuable dietary products. Melon is fragrant, sweet, with a delicate taste. Is it possible not to love her!? Melon is widely used in cooking - marmalade, preserves, marmalade, jam, compotes, and juice are made from it. It is the recipe for melon jam that I offer you today. In addition to the fact that the jam turns out incredibly tasty, it is also extremely healthy! As they say in eastern countries: “Melon makes eyes young, hair shiny, lips fresh, desires strong, opportunities turning into action, women beautiful, and men desirable!” Melon has excellent rejuvenating properties. Melon refutes the prevailing assertion that what is healthy cannot be tasty. Many people wonder: is melon a fruit or a berry? – A berry, sweet, aromatic, with tender pulp! Two “relatives” – melon and watermelon, which is tastier? Many have not chosen one thing. Both melon and watermelon are delicious in their own way. Both products attract with their aroma. It’s unlikely that anyone will be able to refuse a piece of fragrant and sweet melon! Everything about a melon is tasty, healthy and edible – the pulp, the peel, and even the seeds. Naturally, first of all, we love melon for its excellent taste, as well as excellent dietary properties. However, in addition to everything else, melon is very healthy. Why is melon so useful? It is rich in many vitamins: C, A, PP, B1, B2. Melon contains more vitamin C than orange. Melon also contains potassium, calcium, sodium, iron, and chlorine. The amount of iron here is 17 times more than in whole milk. Due to the large amount of iron and potassium in melon, it is widely used in therapeutic nutrition for various diseases: anemia, kidney and liver diseases, gout and rheumatism. The juicy melon pulp contains starch, easily digestible sugars, vitamins, proteins, pectins, fiber, and various mineral salts. Fiber has a positive effect on microflora, removes cholesterol from the body and improves the digestion process. Melon is an excellent “cleanser” for the human body. A large amount of silicon in melon has a positive effect on the condition of the skin, hair, and cerebral cortex. Silicon is necessary for the intestinal walls, digestive tract, nerves and the entire internal organ system. Melon pulp contains substances that directly help the production of serotine - the “happiness hormone”. When your mood deteriorates, you become sad, just eat a few slices of melon - and a great mood will appear!

To make melon jam, you will need:

peeled melon – 1 kg sugar – 1.5 kg citric acid vanillin

How to make melon jam:

1. We will need a melon with thick pulp. We wash it, then remove the thin peel, cut the pulp into cubes. 2. Blanch the chopped melon in 10% sugar syrup for 10-15 minutes; for the syrup, take 50 grams of sugar per half liter of water. 3. Then add sugar to the melon, boil the jam until tender. Halfway through the cooking process, add citric acid; it will give the jam an aroma and a special taste. At the very end of cooking, add vanillin. 4. Place the finished jam while hot into sterilized jars (dry and heated) and also seal with sterilized tin lids.

Bon appetit!

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How and how long to store melon jam

The finished melon jam is placed in steamed jars while hot. This allows you to store the workpiece for a maximum amount of time – up to 2 years. If packaging is done in non-sterilized containers, then such a product can be stored in the refrigerator for 4 months.

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 g.
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 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.

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, low temperature room.

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.

How to quickly and easily make melon jam: options for making delicious melon jam

Melon selection

Before starting work, be sure to wash the melons, peel the skins and remove the seeds. The recipes below are based on net product weight.

Methods for making jam

Jam with melon pieces

A kilogram of dense (hard) melon pulp is crushed into small cubes. In order for the jam to cook evenly, the cutting should be as uniform as possible.

The cubes are covered with 500 grams of sugar, mixed, and set aside for a couple of hours. During this time, the juicy melon pulp will produce a large amount of juice.

The Kartata Potata channel will tell you how to make melon jam with banana

Jam with citric acid

The main ingredients, melon and sugar, will need equal amounts. Two kilograms of melon are passed through a meat grinder along with sugar. This will allow the melon juice to release faster.

The readiness of melon jam is checked using standard technology by dropping a drop on a saucer. Jam that holds its shape confidently is considered ready.

Video: delicious and aromatic melon jam

Melon is a melon crop that contains a large number of useful components. Many housewives successfully use it to make jam, because the taste and aroma of this product is hard to resist. Of course, after heat treatment, the beneficial properties of melon decrease, so it is advisable not to cook it for too long. Melon jam is a great way to replenish the lack of vitamins in the body, avoid insomnia and even some diseases. In other words, this is a natural product that will only bring benefits.

Classic recipe for melon jam for the winter

To prepare melon jam, it is recommended to select ripe and aromatic melon of juicy hard varieties. This will allow you to brew a delicious product that will become the main delicacy for tea in the cold winter. As for soft varieties, they make excellent melon jam. The most proven recipe for melon jam is the classic one. To prepare it, only two components are used: the fruit itself and sugar.

Ingredients

Before you start making melon jam, prepare the following ingredients:

melon – 1 kilogram;
sugar – 0.6 kilograms.

On a note! If the melon turns out to be too sweet, like honey, you can add less sugar.

When all the ingredients for melon jam have been prepared, and the jars have been washed and sterilized, you can proceed directly to the process of preparing a tasty and aromatic product. A step-by-step recipe for melon jam for the winter with photos will help with this.

Take a melon and cut it in half. Remove the seeds from each half and peel the fruit. You need to cut the melon pulp into cubes or strips and place it in a deep, wide saucepan or metal basin.

Cover the melon cubes with sugar and leave for 30 minutes. For soft melon varieties, this time will be enough to release the juice. Hard melons require longer aging under sugar (about an hour).

Place a saucepan or bowl with melon and sugar in its own juice over low heat. Bring the melon jam to a boil, turn off the heat and cover with a lid. It must cool completely.

When the melon jam has cooled, put it back on low heat and bring to a boil. Now it should be cooked for 5 minutes, periodically removing the foam that appears on the surface. To make the jam thicker, you can cut and add more melon cubes to the resulting mass during the cooking process.

Pour hot melon jam into prepared jars and seal with lids.

If long-term storage of melon jam is not planned, you can cover the jars with nylon lids. But in this case, the product will have to be cooled first. Melon jam should be stored in a cool place. If the jars are covered with nylon lids, they need to be placed in the refrigerator.

On a note! Some housewives recommend adding bananas to melon jam prepared according to the classic recipe to make it thicker. You can also grate the lemon zest to give the jam an additional aroma and piquant taste.

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.

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.

Read on the website: how jam differs from preserves, confiture, marmalade.

A simple recipe for melon jam

To prepare melon jam according to a simple recipe, you will need standard ingredients: the melon itself, sugar, as well as some water and lemon, which will diversify the sugary taste of the homemade product. You can also add other fruits: apples, oranges, etc. It all depends on taste and personal preference.

Ingredients

Thanks to the ingredients used, melon jam prepared according to this simple recipe turns out tender, aromatic and with a vanilla flavor. The following products will be required:

melon – 2 kg;
water – 3 glasses;
sugar – 2 kg;
lemon (or a pinch of citric acid) – 1 fruit;
a packet of vanillin.

If the melon is not too sweet, you can use more sugar.

Step-by-step recipe for melon jam

A simple recipe for melon jam is as follows.

The melon needs to be peeled, the seeds removed, and the pulp cut into small cubes.

Boil some water, then dip the chopped pulp into it. It is enough to blanch it for 5 minutes. After this, you can take out the melon pulp and place it in a colander to drain excess liquid.

The lemon pulp should be cut into small pieces or the juice should be squeezed out. Add sugar and vanilla to the lemon pulp or juice, add water (as indicated in the recipe) and cook the syrup. To do this, it is enough to keep all the contents on low heat until the sugar is completely dissolved, remembering to periodically stir the ingredients.

Place the chopped melon pulp into the syrup and bring to a boil over low heat. Then you should cook the jam for about 15 minutes. This time is enough for the melon pulp to become soft. When the melon jam has boiled for 15 minutes, turn off the heat and cover the pan with all its contents. The melon jam is infused and completely cooled for about 8 hours.

Place cold melon jam in sterilized jars, roll up the lids, turn upside down and cover with a warm blanket. It is necessary that they cool slowly. Then the jars can be placed in a cellar or other cool place, where they will be stored all winter.

Melon jam recipe in a slow cooker

You can very quickly and easily make such delicious and aromatic melon jam in a slow cooker.

You will need:

1 kg. – melon pulp
0.5 kg. – granulated sugar
1/3 teaspoon – citric acid;
a pinch of vanillin

How to cook:

1. Place the melon pieces in a multicooker bowl, add sugar and leave for 4 hours.

2. Mix everything well, add vanillin and citric acid, and mix again.

3. In the “double boiler” mode, bring to a boil, switch to the “baking” mode and cook the jam for 40 minutes (do not close the lid) and stir occasionally.

4. Sterilize jars and lids.

5. Pour the hot jam into jars and you can roll them up.

Recipe for melon jam with lemon

By preparing melon jam according to this recipe, you can get a real holiday treat that you won’t be ashamed to serve during tea time. Lemon pieces give not only an unusual appearance, but also a piquant taste. You can also use orange or other citrus fruits.

Ingredients

Melon jam with lemon consists of the following ingredients:

melon pulp – 2 kg;
sugar – 1.5 kg;
lemon – 4 pcs.

Since this recipe for melon jam uses as many as four lemons, the product will be endowed with pleasant sourness and an amazing citrus aroma. For lovers of sweets, this option may not be suitable or they will have to add more sugar.

Step-by-step recipe for melon jam

To make melon jam with lemon, you need to prepare all the ingredients, sterilize the jars and lids.

Remove the rind and seeds from the melon. Next, you should cut the pulp into cubes and place it in a specially prepared container in which the cooking process will take place. Cover the melon pulp with sugar and leave for 5 hours to form juice. Ideally, you can cover the pulp with sugar in the evening and cook the jam in the morning.

When the melon releases juice, place the container with all the contents on medium heat. You need to bring the jam to a boil and then reduce the heat. You need to cook it for 10 minutes. After this, cover with a lid and leave for several hours so that the melon jam can infuse and cool.

When the jam has cooled, you need to take the lemons, wash them under running water and cut them into slices with peel. Add the lemon slices to the rest of the ingredients and cook the aromatic jam for 15 minutes over low heat. Then it cools again and is brought to a boil again.

Pour hot melon jam into jars and seal with lids.

Jars of jam are stored in a cellar or pantry. But first you need to wait until the jam has cooled completely.

Melon jam for the winter - recipes

Those who love melon will surely enjoy this recipe. How to make melon jam for the winter, read below.

Melon jam for the winter - a simple recipe

Ingredients:

ripe melon - 1 kg;
vanillin;
citric acid - a pinch;
sugar - 1.4 kg.

Preparation

We wash the melon, peel off the peel, and cut the pulp into cubes. From 500 ml of water and 50 g of sugar, cook the syrup and blanch the melon cubes in it for about 15 minutes. Then add the rest of the sugar and boil the jam until completely cooked. In the middle of the cooking process, add citric acid, and at the end add vanillin. We immediately distribute the finished jam, hot, into steamed jars and close them.

Melon jam with lemon for the winter

Ingredients:

granulated sugar - 700 g;
large lemon - 1 pc.;
peeled melon - 1 kg.

Preparation

Carefully peel the zest from the washed lemon and cut it into strips. In a saucepan, mix sugar with zest, add lemon juice and about 50 ml of hot water. Cook the syrup over low heat until the sugar dissolves. Cut the peeled melon into cubes. Pour the melon into the syrup and let it boil. Remove the mixture from the heat and leave for 12 hours. We boil again and let it stand again. For the third time, boil the jam, pour it into clean steamed jars and seal.

Melon jam with banana for the winter

Ingredients:

lemons - 2 pcs.;
peeled melon - 1 kg;
bananas - 500 g;
granulated sugar - 800 g.

Preparation

Chop the peeled melon into cubes. Place the melon pieces in a saucepan, add sugar and leave for 12 hours. Add lemon juice and let it boil. Minimize the heat and boil the mixture for about half an hour, skimming off the foam that will form. Peel the second lemon and cut into thin slices. Peel the bananas and chop the pulp. Add them to the jam and cook the mixture until thick. Pour the mixture into clean steamed jars and seal.

Melon and pear jam for the winter

Ingredients:

ripe pears - 2 kg;
melons - 2 kg;
sugar - 1 kg.

Preparation

We clean the pears from the skin and seeds, and we also clean the melon. Cut the prepared ingredients into small cubes and add sugar. Let it sit for 40 minutes until the juice appears. Place the mixture on the stove and cook over high heat, stirring constantly. After the jam boils, reduce the temperature and cook the jam until thick. Distribute it into jars and roll up.

Melon and apple jam for the winter

Ingredients:

ripe melon - 1 kg;
sweet and sour apples - 700 g;
granulated sugar - 1 kg;
ground cinnamon.

Preparation

Wash the melon in cold water and clean it. Then we cut it into pieces. Wash the apples and cut them into slices, removing the seeds. Mix them with chopped melon, place in a saucepan and cook for about 30 minutes. We rub the hot mass through a sieve. Add sugar and cinnamon to the resulting puree and boil until desired thickness. Immediately distribute the hot jam into the jars and close the lids.

Recipe for melon and watermelon jam

Unlike previous recipes, in this case, not the pulp, but the peel is used to make melon jam.

Ingredients

You will need the following components:

watermelon and melon rinds – 1 kg (equal parts);
sugar – 400 g;
water – 600 ml.

Melon jam turns out to be unusual, but quite tasty.

Step-by-step recipe for melon jam

The process of making melon and watermelon jam consists of the following steps.

Remove the rind from the watermelon and cantaloupe, and then peel off the outer, rough skin. The prepared peels should be cut into small pieces and washed thoroughly. Then soak them in a 3% saline solution for 20 minutes. This will protect them from overcooking. After this, place them in boiling water for 10 minutes.

Make a syrup from sugar and water, and then add the peels to it. Bring to a boil and cook in batches of 15 minutes each, letting the contents cool completely in between for about 3 hours. Melon and watermelon rinds will be saturated with sugar syrup, as a result of which they will become transparent.

After boiling the crusts in the syrup for the last time, you need to turn off the heat and pour the jam into jars. Roll up the lids.

Melon and banana jam

For those who like very sweet preparations, a recipe for melon and banana jam is suitable:

Peel and cut the melon. The net weight without peel and seeds should be 850 g. Add 800 g of sugar and leave for 8-9 hours.
Squeeze the juice from one lemon and pour it into the melon preparation. Cook for half an hour.
Scald another lemon with boiling water and cut into rings.
Also cut three bananas into rings.
Add the lemon and bananas to the pan and cook until softened.
Blend the jam with a blender and boil to the desired thickness.

Delight your family and prepare them an incredibly tasty melon jam. Both adults and children will love it from the first spoon. Bon appetit!

Video recipes for melon jam for the winter

To make a tasty and aromatic preparation in the form of melon jam, you don’t have to spend a lot of time and effort. To make the dessert thick, you need to bring it to a boil several times, allowing it to cool completely between cooking periods. Thus, the main secret of a thick and sweet delicacy lies in multi-stage preparation. You can learn how to make delicious melon jam for the winter using video recipes. They will be especially useful for beginners.

There is no point in choosing among many varieties; all are suitable. The size and, I repeat, the ripeness of the melon itself do not affect it. On the contrary, it opens up a successful way to utilize both hard, low-aromatic and mega-fragrant, soft, oozing juice. Moreover, it is easy to change the consistency from jam with transparent pieces floating in liquid syrup to a stable and jelly-like confiture.

When adding water, for the sake of economy and obtaining a large output volume, the sweet preparation is thickened with pectin, agar-agar or other similar components. But the pulp contains enough of its own astringents, and melon confiture can evaporate on its own to an unsteady thickness. It does not spread, covers bread toasts in beautiful clumps, and is wonderful with cheeses and in biscuit layers.

Melon confiture is often enriched with spicy additives (cinnamon, cloves, anise, star anise) and mixed assorted with citrus fruits, apples, pears. It's important not to overdo it. The individual, recognizable melon smell is subtle and compliant, quickly drowned out by strong notes and sharp acid.

Cooking time: 45 minutes / Number of servings: 4-5

Cooking features

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 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.