Melon jam is an exceptional delicacy, which not only has an interesting taste, but also has great benefits for the body. It is not surprising that in some countries this sweet dessert is valued on a par with natural honey.

Benefits of melon jam

The main benefit of melon jam lies in the chemical composition of the main ingredient. The pulp of the berry contains numerous minerals, including iron, magnesium, potassium, and sodium. As well as vitamins of groups C, P, B9, A, natural sugars, fruit acids, pectins and a lot of natural fiber. Of course, during the cooking process, the useful properties of the product are somewhat reduced, therefore it is recommended to cook jam as soon as possible with minimal heat treatment.

With the regular use of even a small amount of melon jam, a number of favorable changes occur in the body:

• improves the condition of the skin and hair;
• metabolic processes are normalized;
• pressure stabilizes;
• tissue regeneration is accelerated;
• relieves nervous tension and irritability.

In addition, melon jam is a great way to avoid seasonal beriberi, anemia, insomnia, cardiovascular and other diseases. A spoonful of sweet sunny-colored jam will cheer you up on a cloudy day, and a cup of tea with its addition will warm you up in the cold.

Melon honey is very useful for children and adults, the effect of which is similar to a more familiar product. It helps to get rid of fatigue, saturate the body with vitamins and important elements. In addition, it is an absolutely environmentally friendly product, because no additives, including sugar, are used for its preparation.

To prepare an exceptional melon jam, you need to choose a very fragrant, slightly unripe and quite dense so that its pieces do not fall apart during cooking. A large berry should be peeled from the outer peel, the top layer is too hard, as well as the seeds inside.

To increase the taste and useful characteristics of a sweet dessert, you can add other fruits and berries to it. And to make the jam look even more interesting and original, pieces of melon can be cut with a knife with a curly blade.

Use melon jam, like any other product. It is suitable as a sweet gravy for pancakes, pancakes, cheesecakes and ice cream. Jam, jam and honey can be added to homemade cakes, desserts and smoothies.

Melon jam - a classic cooking recipe + video

The classic version of melon jam will provide the dessert with a delicate aroma and refined taste, and a step-by-step recipe and video will help you cope with its preparation.

• 1.5 st. clean water;
• 1.2 kg of sugar;
• 1 lemon or 3 g of acid;
• 5 g vanillin.

Cooking:

1. Cut the melon pulp into arbitrary (curly) pieces. Dip them in boiling water and blanch for about 5 minutes.
2. Transfer the pieces to a colander or sieve to drain excess liquid.
3. Cook a simple syrup with the addition of lemon juice (lemon) and vanilla.
4. Pour melon slices with fragrant liquid and let it brew for at least 6 hours.
5. Put the container with jam on a slow fire and cook after boiling for 10-15 minutes.
6. Cool completely, divide into jars, seal tightly and store in a cool place.

Melon jam in a slow cooker - a step by step recipe with a photo

On a cold winter evening, it is so nice to have a cup of tea with fragrant melon jam cooked in a slow cooker. The whole process will take no more than a few hours.

Prepare for 1 kg of melon:

• 0.5 kg of sugar;
• lemon or 1/3 tsp citric acid;
• 1/8 tsp vanilla.

Cooking:

1. Cut the prepared melon pulp into small cubes of the same shape.

2. Put them in the multicooker bowl and sprinkle with sugar.

3. After 3-4 hours, add citric acid. When using a lemon, scroll the cleanly washed fruit with the peel in a meat grinder to make a slurry. Mix well and bring to a boil in the "steamer" mode. Due to the exceptional juiciness of the melon, the jam will turn out to be quite liquid and this is normal.

4. As soon as the liquid begins to show signs of boiling, switch the technique to the “Baking” mode and cook for 40 minutes with the lid open, stirring occasionally.

5. The melon jam itself is already completely ready, it remains to pour it into dry jars and seal tightly. Depending on the variety of the main ingredient, the color of the sweet liquid can vary from bright yellow to almost transparent.

Melon jam with lemon

By itself, melon jam has a very delicate, slightly pronounced taste, but with the addition of lemon it turns into a real culinary masterpiece. Using the above recipe as a basis, melon jam can be made with orange, lime, grapefruit.

For 1 kg of melon pulp, take:

• 0.7 kg of sugar;
• 2 lemons.

Cooking:

1. Cut the melon without peel and pits into equal slices, sprinkle liberally with sugar and leave for several hours so that the juice stands out.
2. Bring the future jam on low gas to a boil and boil for 5-10 minutes.
3. Leave it to infuse for 6-10 hours, and then boil for another 5-10 minutes.
4. After another 6-10 hours, add the lemon, cut into thin slices along with the skin. Boil 15 minutes.
5. After complete cooling, boil for the last time for 5-10 minutes and pour into clean glass containers for further storage while hot.

Melon and watermelon jam

It is difficult to find a family whose members deny themselves the pleasure of eating sweet watermelons and fragrant melons in the summer season. Experienced housewives recommend not throwing away the crusts of these unusual berries. After all, from them, more precisely from the white harder part, you can make excellent jam.

• 0.5 kg of melon peels;
• the same number of watermelon peels;
• 600 ml of water;
• 400 g of granulated sugar.

Cooking:

1. From the white part of the melon and watermelon, cut off the coarser outer skin and cut into arbitrary cubes.
2. Dip them for half an hour in salt water, and then soak for another 10 minutes in boiling water.
3. Boil the usual syrup from sugar and water, pour the prepared pieces, let them soak in sweetness overnight, and cook the jam in 4 doses according to the following scheme: bring to a boil, soak for 3 hours.
4. Boil for the last time and pour into jars.

Melon and banana jam

Melon jam acquires a very original taste in combination with other fruits, such as bananas. Just a couple of days and now a thick mass resembling jam is ready.

For 1.6 kg of melon pulp, take:

• 1 kg of well-ripe bananas;
• 4 lemons;
• 1.6 kg of sugar;
• some vodka or cognac.

Cooking:

1. Put the pieces of melon in a saucepan and fill them with sand. Cover with a tissue and leave overnight.
2. In the morning, add the juice of one lemon, stir and simmer for about half an hour over low heat.
3. The remaining lemons, well washed and dried, cut into thin slices along with the peel. Peel bananas and chop with washers.
4. Add both ingredients to the melon and simmer over low heat until the fruit softens and begins to puree. After that, boil a little more so that the mass thickens somewhat.
5. Pour hot jam into small jars. Cut out circles from paper, dip them in alcohol and lay them on top. Roll up with metal lids.

Melon jam for the winter

Depending on the desired result, the method of cooking jam may vary slightly. For example, for long-term storage, the mass will have to be cooked a little longer than usual, but the finished sweetness will stand all winter even in a warm pantry.

For 1 kg of melon, take:

• 0.7 kg of sugar;
• 1 lemon;
• 3 g vanilla.

Cooking:

1. As usual, chop the melon into pieces, put them in a suitable dish and sprinkle with sugar. Stir and let sit overnight.
2. In the morning, add lemon juice and boil the future jam for about five minutes. Let rest until evening and boil again. Repeat the procedure for another 2-3 days.
3. At the last boil, add vanilla, boil the mixture for about 10 minutes at a low boil, pour into jars and roll up with metal lids.

Thick melon jam

Following the original step-by-step recipe in your own kitchen, you can prepare a thick melon jam with a delicate taste and pleasant aroma. And spicy ingredients will add a special zest to it.

Take for 2 kg of melon:

• 1 kg of sugar;
• 2 lemons;
• 50 g fresh ginger root;
• a pinch of cinnamon or vanilla, if desired.

Cooking:

1. For thick jam, take a ripe melon with sugar pulp, the Torpedo variety is suitable. Chop it into 1 cm cubes.
2. Put them in an enameled container, grate the root of ginger on a fine grater and add the juice of well-squeezed lemons. Sprinkle all 2-3 tbsp. sugar, mix and leave for a couple of hours.
3. For 1 kg of sugar, take about 1 liter of water, put the container on the fire and, while stirring, wait until the crystals are completely dissolved, but do not boil.
4. Pour the melon with a weak syrup and cook for about 15 minutes on low gas. Then add the rest of the sugar in batches.
5. Cook until the mass thickens. As soon as a drop of hot jam stops "floating" on a cold plate, it is ready.
6. Add your choice of cinnamon powder or vanillin, boil for a couple more minutes and spread the hot mixture into jars.
7. Roll up with metal lids and refrigerate naturally.

Watermelon jam

Everyone is free to choose a dessert to their taste. Some people like to spread a thick layer of jam on a piece of toast, while others prefer to add a spoonful of fragrant sweets directly into the cup. In the latter case, the following recipe will come in handy.

For 1 kg of melon pulp, take:

• 1 kg of sugar;
• 1 st. water;
• 1 tbsp cognac.

Cooking:

1. Prepare the melon by cutting off the rind and removing the seeds from it, cut with a curly knife into equal slices.
2. Fold with a suitable basin, sprinkle with cognac and sprinkle with half the sugar. Leave in a cool place for 2-3 hours.
3. Prepare syrup from the remaining sand and water, pour over the melon and leave for a day.
4. Drain the syrup, boil it and pour it back again. Repeat the process a couple more times.
5. In the last - cook the jam for about 5-10 minutes, pour into glass containers and close the lids.

Melon jam cooked according to this recipe acquires a very unusual aroma. A piquant note is provided by natural honey, cardamom and pieces of almond nuts.

For 1 kg of melon without seeds and peels, take:

• 300 g of sugar;
• 120 g of honey;
• 2 packs of a special gelling additive for jam;
• 60 g of almonds;
• 2 lemons;
• 12-14 cardamom stars.

Cooking:

1. Divide the melon pulp into two parts, chop one with a blender, cut the second into cubes. Mix, add freshly squeezed lemon juice.
2. Grind cardamom stars in a coffee grinder into powder, sift through a sieve. Cut the almonds into small pieces.
3. Add honey to the melon, as well as prepared nuts and spices. Put the container on a slow fire, bring to a boil.
4. Mix gelling agent with sugar and add to jam. Continue to cook for another 5-6 minutes, removing the foam that appears on the surface.
5. Spread hot in jars, close tightly with lids.

For those who want to make melon jam for the winter, recipes for such a dessert will help you cook it quickly and tasty. The melon harvest season starts in July and lasts until September in frequent cases. So, in these months, you should choose the time to prepare a wonderful sweet dessert. Melon can be turned into compote, jam, jam. It is remarkably processed by hot temperature and stored for a long time in canned form. Melon jam for the winter according to a simple recipe will tell you how to easily process it and roll it into jars. Melon can be closed in a single genus, as well as combined with other ingredients. Juicy pulp goes well with lemon, apples, banana, peaches.

Selection of melon for jam and cooking recipes

To choose a 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 and untreated melon. If you feel a subtle note of ammonia, such a fruit is not suitable for canning and jam. An unripe melon does not smell like anything or grass, and this is also not suitable for a sweet dessert. The second step in choosing a melon is to check for maturity. To do this, you need to lightly clap your palm on the surface, a ripe fruit will give a dull sound. And finally, by pressing the peel 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, cooked in a small amount of time, will satisfy your desire.

Cooking steps:

Jam according to this recipe is not suitable for canning and storage 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 to be saturated and thoroughly boiled.

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, the finished dish acquires a bunch of vitamins and minerals. By the way, the well-known vitamin C will be in this set of useful substances. According to this recipe, you can also experiment and make melon jam with lemon.

Cooking steps:

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

Melon jam with apples

For those who wish to dilute the sweet cloying melon, you can add white varieties of apples to it. Thus, we get melon jam with apples. Apples not only fill jam with their special acid, but also saturate it with additional useful trace elements and vitamins that melons do not have. From the ingredients provided in the recipe, you will get 1.5 liters of jam.

Cooking steps:

If foam forms when melon is boiled, 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. In this jam, not the red flesh of the watermelon itself is used, but its peel.

Cooking steps:

Melon and banana jam

Banana is a popular fruit in cooking. It is pleasant and useful fresh, as well as processed. Its delicate, 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 from gastrointestinal diseases and acutely responsive to various sweet and sour dishes, it is recommended to add zucchini to the diet. Zucchini jam with melon can also be added to the regimen.

Cooking steps:

Melon and peach jam

Peaches are almost the same in density, so their pulp blends perfectly with each other, and the cooking process will not be difficult. The resulting melon will acquire a sweet and sour taste and complement any tea party.

Stages of preparation.

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

The various recipes provided above answered the question: “How to cook melon jam for the winter?” They described not only the cooking steps, but also provided options for combining with other fruits and vegetables. Each finished jam is unusual and different in its flavor. And what kind of melon jam to cook - you choose!

Published 10.09.2016
Posted by: Enchantress
Calories: Not specified
Cooking time: 240 min

In the summer, we often think about winter when we prepare all kinds of jams, marmalades and marmalades. After all, when it’s very cold and sweeping outside, it’s nice to make hot tea at home. And for this tea, you can open a jar of fragrant and tasty jam. So let's make jam from melon and apples today. I have prepared a recipe with a photo especially for you. It turns out the jam is unusual, since it contains poppy seeds.

Preparation time: 2 hours.
Cooking time: 2 hours.




Ingredients:
- sweet and dense melon 630 g,
- apples 300 g,
- sugar 2 cups,
- citric acid 0.5 tsp,
- poppy 1 tbsp. l.

How to cook with a photo step by step

For this jam, you can take the most ordinary melon, the main thing is that it is not spoiled. The more aromatic your melon is, the tastier the jam will be. Peel the melon from the peel, cut into small cubes with a knife.




Pour all the pieces of melon into the pan and sprinkle with sugar.




Stir the melon and leave for a while (until the sugar has melted).






Next, place the saucepan over moderate heat. Once the melon has boiled, reduce to a low heat and reduce the liquid. As the foam forms, remove it with a spoon. You need to boil the melon mass by half.
Meanwhile, prepare the apples, rinse them and remove the insides with seeds. Slice all the apples. To prevent apples from breaking apart during cooking, use dense and sweet and sour varieties (not overripe).




Throw apple slices into hot fragrant melon syrup. Remove the container from the stove and leave for 1 hour to soak the apples.




Pour in citric acid and cook the jam over low heat for another 15 minutes.






Now add a tablespoon of poppy seeds for raisin in the finished jam. Boil the jam at this stage already to the desired consistency (15-30 minutes).




Pour the slightly cooled fragrant melon and apple jam into sterilized jars and tightly roll up the lids for the winter. If you fill jars with boiling jam, then it can then bloom under the lid over time.




Store melon and apple jam in the pantry or at room temperature.



Sincerely.
And also original

For those who want to make melon and apple jam for the winter, recipes for such a dessert will help you cook it quickly and tasty. The melon harvest season starts in July and lasts until September in frequent cases. So, in these months, you should choose the time to prepare a wonderful sweet dessert. Melon can be turned into compote, jam, jam. It is remarkably processed by hot temperature and stored for a long time in canned form. Melon and apple jam for the winter according to a simple recipe will tell you how to easily process it and roll it into jars. Melon can be closed in a single genus, as well as combined with other ingredients. Juicy pulp goes well with lemon, apples, banana, peaches.

Melon jam with apples is very beautiful in appearance - it resembles amber jam with pieces of fruit. It is also incredibly tasty and aromatic. For jam, it is better to take melons of any variety with juicy sweet pulp, and apples with a pronounced aroma.

For those who wish to dilute the sweet cloying melon, you can add white varieties of apples to it. Thus, we get melon jam with apples. Apples not only fill jam with their special acid, but also saturate it with additional useful trace elements and vitamins that melons do not have.

Ingredients:

• melon - 1.5 kg
• apples - 400 gr.
• sugar - 400 gr.
• lemon peel - 1 tbsp. a spoon

Cooking method

Rinse the lemon thoroughly under running warm water, wipe it with kitchen paper towels and put it on a cutting board. Using a fine grater, we rub the citrus peel directly on a flat surface. Next, pour the lemon shavings into a clean saucer and leave it aside for a while.

Rinse the melons thoroughly under running warm water and lay them out on a cutting board. Using a knife, cut the components in half. From each part, using a tablespoon, remove the seeds with fibers. Then we cut the peel from the halves and then grind it into pieces of arbitrary shape. Finely chopped melons are transferred in small portions to the blender bowl and grind at high speed until a homogeneous mass is formed.

We wash the apples well under strong warm water and put them on a cutting board. With a knife, cut the fruit into two parts and remove the core from each. Now we peel the components from the peel and cut into small pieces.

Pour the ground melon into an enameled pan or bowl, pour sugar here and put on medium heat. From time to time, stirring with a wooden spatula, bring the mass to a boil. Immediately after that, reduce the heat to the maximum and cook everything until the mixture resembles young honey in consistency.

Now carefully (so as not to burn yourself) put the pieces of apples into the mass, pour the lemon zest and once again mix everything well with the tools at hand. When the jam boils again, cook it for another 5 minutes and turn off the burner.

Few people know that from such seasonal berries as watermelon and melon, you can cook preparations that are amazing in their taste and direction for the winter. These can be snacks in the form of salads, jams and compotes, marinades and pickles.

Jam made from melon, regardless of the method chosen, always turns out to be fragrant, slightly viscous-liquid, reminiscent of young, just harvested honey in its taste.

Not only ripe melons can be suitable for making jam, but also unripe ones with hard pulp or too ripe, already with such pulp that it, in fact, is one melon juice.

Recipe 1. The classic way to make melon jam

If you properly prepare this wonderful jam according to the recipe below, then it will definitely become your favorite. When finished, it turns out a beautiful amber color. This is simply a divine delicacy with an incredibly pleasant aroma and delicate taste. Cooking it is very simple and easy. A novice hostess can handle this business.

Ingredients:

• sweet pulp of fresh melon - 1.5 kg;
• sugar - 0.9 kg.

Step by step cooking steps:

1. Wash melon.
2. Peel the skin from the melon, peel it completely from all seeds.
3. Cut the pulp into small cubes and transfer to a deep bowl.
4. Pour the prepared melon with sugar and leave it for half an hour. During this time, the melon will give juice.
5. Transfer all the contents from the bowl to the basin / pan, where the jam will be prepared.
6. Put the dishes with the products prepared for cooking on the slowest fire.
7. Bring the jam “to a boil” and turn off the heat, cover the jam with a tight-fitting lid and let it cool. This takes about 4 hours.
8. Again, put the jam on the slowest fire and bring it to a boil.
9. Boil it for about 5 minutes, periodically crushing the melon pieces with a spoon and at the same time stirring the jam. In this case, it will become much more fragrant and more fragrant.
10. Repeat the procedure from p.7 to p.9 2 more times.
11. Transfer the cooked jam into clean, dry, sterilized jars and seal them hot with suitable lids.

• Sugar in its quantity depends on how sweet the melon is. The sweeter the melon, the less sugar you need to put in the jam.
• For the preparation of this jam, you should give your preference to hard melon.

Recipe 2. Melon jam with bananas

The banana, in its color and texture, is ideal for company in the preparation of melon-based jam. Moreover, thanks to him, the delicacy becomes thicker and even more fragrant. Melon jam with bananas turns out to be a warm honey color, with a refined, delicate taste.

Ingredients:

• sugar - 800 gr.;
• pulp of ripe melon - 1.2 kg;
• sparkling mineral water - 120 gr.;
• previously squeezed lemon or lime juice - 30 gr.;
• fresh ripe bananas - 600 gr.

Cooking steps:

1. Wash and dry the melon.
2. Prepare the melon pulp by cutting off the rind and removing the veined seeds. Cut it into arbitrary pieces and put it in a saucepan (basin), in which it is planned to make jam.
3. Pour sugar into the melon.
4. Cover the pan with a tight-fitting lid and leave for 15 hours.
5. Add to the melon, which let the juice out during this time, pre-prepared lemon juice and mineral sparkling water. Stir and put to boil for half an hour over very low heat. In practice, it does not cook, but languishes.
6. Prepare bananas. Remove the skin from them and cut into slices.
7. Transfer the bananas to the saucepan to prepare the jam. Interfere.
8. Increase the strength of the fire a little and cook it for another half an hour. During this time, the jam will be completely cooked. It will thicken and all products will become soft.
9. Turn off the fire.
10. Cool the jam naturally and put it cold in clean, sterilized jars. Cork.

Special conditions for storing melon jam cooked according to this recipe are not required.

Recipe 3. The most unusual melon-based jam - with oranges and lemons

This exceptionally fragrant and incredibly tasty delicacy should be prepared from a fragrant, but slightly unripe melon. Oranges should be of the sweet red variety and large ripe lemons. Small varieties of lemons and limes are not used in this recipe.

Ingredients:

• sugar in powder / sand of any kind, both white and brown - 1.5 kg;
• melon - 2 kg (approximately);
• oranges - 500 gr.;
• lemons - 300 gr.;
• vanilla sugar in the form of powder - 15 gr.;
• mineral water with gas - 300 gr.

Cooking steps:

1. Prepare melon. Wash it with warm water, remove the peel and seeds, along with the membranes on which they are located.
2. Cut the resulting melon pulp into small pieces in any shape. It can be bars or cubes. Place in a container of your choice for making jam. It can be a saucepan or a small copper basin.
3. Wash the oranges and lemons and, without peeling them, put them in boiling water for 3 minutes.
4. Cut the citrus fruits into halves, and using a special juicer (you can use an electric one) squeeze the juice out of them. Add it to the melon.
5. Add all the remaining ingredients to the jam products: mineral water with gas, both types of sugar - basic and vanilla. Mix food.
6. Boil the jam in one step over low heat after boiling for 40 minutes. Until it is ready.
7. Transfer the hot jam into clean glass jars with a small volume - up to half a liter. Seal them hermetically. Cool and store.

Jam can be eaten as soon as it cools down.

Melon-based jam can be prepared with any ingredients. It can be fruits - apples, pears, pineapples, peaches, apricots, papaya - or vegetables - pumpkin, carrots, zucchini and even turnips. All options will turn out to be unusually tasty and unusual. The main thing is that the added ingredients have a yellow or white tint in the color of the pulp.