How to make thick melon jam. Melon jam for the winter: the best recipes. Recipe for melon and watermelon jam

Any self-respecting woman considers it a personal duty to prepare as many different delicacies as possible under the lid. The more unusual and delicious the recipe, the more masterly the hostess is considered. Today we will tell you how to make melon jam, the aroma of which you can enjoy all year round. The recipe for melon jam is accessible not only to an experienced needlewoman; any novice housewife can easily master this new product.

Selecting the right melon fruits for preservation

Recipes for melon jam for the winter are interesting and varied. We select the correct specimens of this false berry. Only from these can you make awesome melon jam.

When buying, do not be shy, but take a good sniff of the fruit. It should smell rich and thick. If you didn’t catch the desired shade, and on the contrary, a strange smell of grass and greenery hit your nose, return it to the counter.
Examine the surface of the yellow beauty. There should be no dents, rottenness, or cracks. When you press on the crust in the place opposite from the tail, a slight concavity should appear. We need exclusively high-quality fruits.
Tap the surface with your knuckles. Even without musical education, you will hear a muffled sound. This is evidence of the ripeness of melons.
Avoid shopping at roadside stands. Melons, like a sponge, absorb exhaust gases and other harmful substances.
Integrity. You should not purchase a cut product. The cut site is a favorite breeding area for bacteria.

The right berry has been chosen, it’s time to proceed directly to the preservation process.

Melon jam with lemon for the winter

The recipe for melon jam is still considered a novelty. But honey berries grow in almost every household. Melon jam perfectly preserves the taste and aroma of the fresh fruit. In order to be considered a skilled housewife, you will need:

kilogram of ripe melon;
600-800 gr. sugar (depending on the sweetness of the berry);
lemon;
vanilla at the end of the knife.

Melon jam for the winter is prepared like this:

Wash the ripe fruit, cut it open and remove the pulp from all seeds and veins.
We remove the rough skin and chop the soft part into cubes.
We choose a bowl so that it does not burn, and put the melon pieces there, add sugar, shake to mix well, and put in a secluded place for the whole night.
In the morning, pour lemon juice over the mixture, after wrapping it in gauze. This will prevent lemon seeds from getting into the bowl.
Boil the contents of the bowl over low heat for 10 minutes, and leave to steep for 10 hours.
In the second cycle, boil the melon jam for 10 minutes and leave for another 8 hours.
Boil the melon jam for the last time for 15 minutes. This time we add vanilla.
Place the confiture into oven-fried jars and seal with lids.

Choose the number of boiling procedures based on how thick you want the resulting melon jam to be.

Banana and melon jam

For the happiness of all those with a sweet tooth, there is a wonderful jam made from bananas and melon. Simple melon jam with an exotic guest in the form of a banana is amazingly easy to prepare at home. You can count the ingredients on the fingers of one hand.

kilogram of aromatic berry pulp;
half a kilo of bananas;
kilogram of sugar;
a couple of lemons;
a glass of water (maybe a little more).

This melon and banana jam recipe doesn't require complicated instructions. The jam is prepared like this:

Cut the soft part of the berry without foreign inclusions and thick peel. Place in a bowl and hide in a dark place for the whole night.
In the morning, pour the juice of one lemon over the slices and boil over low heat for half an hour.
Grind the second lemon and bananas into circles and place them in a bowl.
Place over low heat and simmer the melon and banana jam, stirring the mixture.
The mass will soften and take on the appearance of a puree. At this point, you need to remove unnecessary chiffchaff and extend the cooking until the thickness you need. In total it will take from 20 to 40 minutes.
Place the honey-caramel delicacy into jars and seal with lids.

Tip: cut paper circles according to the diameter of the jar and simply place them on top of the jam before rolling. This way, mold does not form on the surface, and melon jam for the winter will last as long as possible.

Recipe for melon jam with orange

For an amazing fragrant preparation you need to put in a minimum of effort. The citrus additive will not only add flavor, but will also help in the fight against colds in the harsh winter. This recipe for melon jam with an orange twist will be the highlight of all your twists. In fact, this is a simple melon jam, and for cooking at home, take:

1 kg. melon pulp;
a couple of oranges;
2 kg. sugar;
a little more than half a liter of water.

Step-by-step instructions will not raise unnecessary questions:

Grind the pulp and mix in a bowl with half a kg. Sahara. Remove the sugar berry for a couple of hours to rest and let out the juice.
Mix the remaining granulated sugar with water and cook the syrup over low heat.
Pour the sweet mixture over the slices and forget about their existence for a day.
Then strain the syrup, boil it and pour it over the melon jam again.
For the next 10 hours, the entire mass is infused.
Peel the oranges, remove as much whitish inclusions as possible and cut into slices.
Throw them into the bowl in which the berry was resting and boil for about 30 minutes. The slices should become transparent and the whole mass will acquire a honey-like consistency.
Distribute the melon jam into glass jars and seal with lids.

Twisting melon with orange, even in the photo, evokes an appetite and a desire to cook a similar dessert immediately at home.

Melon jam for the winter is perfect as a topping for pancakes and pancakes, as a filling for muffins and pies. Devout sweet lovers will appreciate its amazing taste by simply spreading it on a thin slice of bread. Try to create something new, because you are convinced that mastering the recipe for melon jam is simple and accessible.

Video: Melon jam with lemon: a step-by-step recipe for simple preparation

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: for jam it is better to take ripe hard melons. 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. To store under nylon lids, the jam must be cooled. But do not forget that the jars must be clean and sterilized.

From melon and lemon

Try making melon jam using another 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, immerse them in hot water (about 95 degrees) for 10 minutes.

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 soaks the rinds 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.
After mixing the melon pulp with the apples, sprinkle with lemon juice and mix, 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. This is a great recipe if you have a slow cooker 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.

Wash 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, vanillin 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.

This jam will not require long-term sterilization, 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 a 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.

Add a little cinnamon to your melon jam for a spicy kick.

Remove the jam from the heat and leave for 10–12 hours. If you don't like melon pieces in jam, remove them with a slotted spoon, and put the remaining syrup on the fire and bring to a boil. Boil for 15 minutes over low heat.

Place the jam in sterilized jars, add a cinnamon stick and roll up.

Melon jam recipe on video

Now a sweet juicy melon will delight you not only in summer, but also on winter evenings. Share with us in the comments your recipes and secrets of making melon jam. Bon appetit and comfort to your home!

It’s hard to surprise anyone with strawberry or raspberry jam. But if you make it from melon, you get an unusual dessert. Often, melon is eaten raw, without even realizing that it can also be dried, dried, and processed into melon honey, candied fruits and jam. In order for the honey-fragrant amber jam syrup to become a compliment to your culinary abilities, you need to know some of the wisdom described in this recipe. Don’t rush to reveal the secret of preparing the dessert; let your family and guests guess what you are going to treat them to during tea.

The jam turns out delicious, has a beautiful amber color and, importantly, is quite easy to prepare. You can cook it either from a whole melon or from the rinds. After all, you must admit that there are often cases when you buy an early Turkmen “torpedo” or “collective farmer”, but it only has a smell. There is no sweetness at all. It’s even easier with crusts; you don’t have to collect them from all over the table after a meal. You can go the tricky route by immediately serving a salad bowl or vase with pieces of melon without skin. Thus, you will choose the thickness you need, and your family will be pleased to eat dessert with a fork and not with their hands.

From melon peels prepared according to the specified recipe, you can make very tasty candied fruits, reminiscent of exotic oriental sweets. The moisture needs to be evaporated properly, and the melon pieces should be laid out on a flat surface so that the slices do not touch each other. Dry and put in a container with a lid.

If you take a very juicy melon, the jam will be runny. There are two ways out of the situation: leave it as is or boil it down a little.

After reading the recipe, you will see that it is very simple, but the jam turns out incredibly tasty. Therefore, hurry up during the rich melon season and prepare a dessert from fruits that have absorbed the energy of the sun.

Ingredients:

peeled melon – 1 kg;
sugar – 1 kg.

Cooking process:

The melon needs to be rinsed, cut and cleared of seeds.

For jam, dense pulp is suitable, this is exactly what is at the base of the crusts; the skin itself must be cut off.

Cut the resulting pulp into pieces, place in a saucepan and cover with granulated sugar.

Melon and sugar are taken in equal proportions, based on this, you can prepare any amount of jam, increase its volume or reduce it. Mix everything and set aside for 8 hours.

After some time, the pulp will begin to release juice, and the sugar will begin to melt. Then the melon pieces are saturated with syrup, their edges should become transparent, as in the photo.

Cook the jam in several batches, first for 5 minutes over low heat.

Stir so that the jam does not burn. This is what it will look like after 5 minutes of cooking.

After this, cool completely, you can even leave it overnight. To understand why this step is needed, compare pictures of melon jam before and after cooling. Some of the syrup will be absorbed into the melon, and even the color will be different! If you like the dessert this way, just bring it to a boil and pour into sterile jars.

Or boil for another 10-15 minutes. However, don't overdo it. If the moisture evaporates too much, your jam will become sugary after cooling.

Pour the hot mixture into jars and close with screw or turnkey lids.

Adviсe

You should not take a melon that is too soft if you want the pieces to retain their structure. Be careful that the jam does not burn or overcook, then it will have a very beautiful color and appetizing appearance.

To prevent the jam from being cloying, you can add a little lemon juice to it during the cooking process. Be prepared for the fact that you won’t get the same preparation twice; the taste of the jam largely depends not only on skill, but also on the fruits from which it is prepared. But in any case it turns out delicious! According to one of the recipe variations, you can add almonds or vanillin to melon jam. Besides. It can be cooked with lemon or apples.

If you like candied fruits, then place the melon slices on a sheet and dry them, you will get a very tasty delicacy. By the way, in a similar way you can make jam from watermelon rinds, with a good housewife, as they say, everything is for future use.

The finished delicacy can be placed on bread, in baked goods and savored with tea; in winter it will become a joyful memory of the generous summer.

Melon is a favorite delicacy for children and adults. And for good reason, because this summer dessert is delicious and juicy. You can enjoy it not only in summer, but also in winter. Melon jam has a delicate taste and has a beneficial effect on the entire body.

Recipes for jam for the winter

Jam is one of the types of dessert, obtained by boiling berries, fruits and vegetables and sugar. A distinctive feature of jam from jam and marmalade is that the fruit retains its shape. It is considered an original Russian dessert; it has appeared on the table since the times of Rus'.

An excellent option for preparing for the winter is melon jam. It has an exquisite taste and pleasant aroma. In some countries it is considered a valuable delicacy, not inferior in beneficial properties to honey. There are a huge number of recipes for jam from this vegetable.

Important! The calorie content of jam is 197 grams per 100 grams.

Melon jam is a culinary rarity and is prepared quickly. The delicacy has an exquisite taste and can be enjoyed all winter long. The classic step-by-step recipe is easy, consists of only two products.

Ingredients: one kilogram of sugar and melon.

Preparation:

Wash the melon thoroughly and wipe dry.
Cut the vegetable in half, remove the seeds.
Peel and remove the pulp and cut into small pieces.
Sprinkle with sugar and wait until the juice comes out.
Place in a deep saucepan, place on low heat and bring to a boil.
Cool and put on the fire again, wait until it boils.
Place the finished jam in jars and roll up.

Important! To make the treat thicker, mash it further with a fork.

Jam with lemon

A melon and lemon preparation will help cope with colds and provide energy for the whole day.

Products for cooking:

medium sized melon;
1.5 kilograms of granulated sugar;
one lemon.

Preparation:

Wash the melon well, remove the peel and remove the seeds. Cut the pulp into cubes. Place in a container and cover with granulated sugar, leave for an hour or two. This time is necessary for the pieces to release juice, which will dissolve the sugar. Meanwhile, squeeze the juice from the lemon.

Cooking process:

Place a container with melon and sugar on the stove, bring to a boil, stirring with a wooden spoon. To prevent the product from sticking to the bottom.
After boiling, cook over low heat for ten or fifteen minutes, stirring constantly.
Remove from heat, cover the pan with a lid. Leave the jam for six hours.
Add lemon juice, put on fire and cook for about five minutes, stirring constantly.

Spinning the finished jam into jars:

Pre-prepare the container. Wash and sterilize the jars thoroughly and wipe dry. Dip the lids into boiling water and remove after 10 minutes.
Place the hot treat in the prepared container. Roll up the lid of the jar of dessert, turn it over and wrap it in a blanket.
After two, place in the cellar or in a cool place until winter.

Important! For jam, it is better to take hard melons.

Recipe with orange

Prepare jam from ripe melon and sweet orange. If the food is too soft, the treat will turn into liquid jam.

Ingredients:

650 grams of sugar;
melon;
2 oranges;
citric acid;
vanilla sugar (to taste).

Product preparation:

Wash the melon well, peel, remove the seeds and chop finely. To obtain thick jam, take one part of the pulp and blend it with a blender. Combine the two parts of the pulp.
Peel the oranges and cut into cubes. The zest gives bitterness and is not recommended to be used.
For digestion and improved taste, you can add spices, honey, nuts, and cinnamon.
Jam is cooked exclusively in enamel containers.
It is not necessary to sterilize the jars; just wash them with hot water and soda. Be sure to boil the lids.

Step-by-step instruction:

Mix orange and melon pieces in a container, sprinkle with sugar and leave for six hours, preferably overnight.
Place the saucepan with the pulp over low heat and cook for 15 minutes. Remove the jam from the stove and wait until it cools.
Add vanilla and citric acid, put on fire for 15 minutes. Don't forget to stir constantly.
Roll the finished jam into a jar.

Jam with watermelon rinds

To make jam from melon and watermelon peels you will need 1 kilogram of sugar and peel.

Peel the watermelon and melon by roughly cutting off the peel, which is cut into cubes no larger than two centimeters. Rinse with cold water, so the peel will retain its structure. Soak in soda solution for 15 minutes.

After crusting, lower the water for 10 minutes. Water temperature ranges from 85 to 95 degrees. Dip into cold sugar syrup. To prepare syrup (take 600 grams of sugar, dilute with two glasses of water).

Prepare melon and watermelon jam in the same way as in the recipes above.

Jam with cinnamon

Melon jam with the addition of cinnamon turns out delicious.

The simple recipe includes the following products:

melon (weighing up to two kilograms);
sugar (one kilogram);
lemon juice (three tablespoons);
cinnamon stick.

Sprinkle the sliced melon with half the sugar. Prepare syrup from the other half (dissolve sugar in boiled water, add lemon juice). Place the melon pieces into the syrup, turn off the heat and leave for a while.

After two hours, put it back on the fire and add cinnamon, boil for 20 minutes, remove from heat. Leave for five hours. Put on fire, stirring, cook for 15 minutes. Roll the cooked jam into jars.

Melon jam in a slow cooker

You can make delicious jam in a slow cooker. The jam made from melon and apples is very tasty.

For this you will need:

200 grams of sour apple varieties;
melon;
0.5 kg sugar;
lemon acid.

Wash the melon and apples, remove the grains and peel. Place the chopped pieces in a slow cooker, add sugar. Set to the “Quenching” mode, after half an hour the system will turn off the multicooker itself.

After an hour, add a pinch of citric acid and set it to the same mode again, but cook for 10 minutes. When the delicacy is cooked, beat it into a beautiful puree and roll it into jars.

Recipe with bananas without sterilization

A simple recipe for a delicate dessert made from bananas and melon with the addition of mango, which adds a delicate sweetness.

Products:

400 grams of bananas;
melon (small size);
mango;
two lemons;
one kilogram of sugar.

Preparation:

Chop fruits and vegetables, add one teaspoon of butter. Add sugar and put on the stove. Cook for about an hour on low heat.
Grind the pieces in a blender and put them back on the fire. Cook for about an hour. Remove from heat. If you cook more, the jam will be thicker.
When the jam has cooled completely, it is ready for use.

The benefits of jam

Melon jam contains many minerals (magnesium, zinc, iron, potassium) and vitamins B9, C, A, P. When cooked, the beneficial properties of the products decrease; they should be cooked with minimal heat treatment.

With regular use of jam:

the condition of the skin and hair improves;
has a beneficial effect on blood pressure;
normalizes metabolic processes;
promotes tissue restoration;
relieves fatigue and irritability.

The jam is not only tasty, but also very healthy. Regular consumption of it prevents the development of anemia, heart disease and insomnia. A spoonful of sweet melon dessert will lift your mood for the whole day.

Melon has an unusual and aromatic taste. It is not only tasty, but also healthy, as it contains many minerals, fiber, iron, and vitamins. Melon jam is a delicacy; it retains all its beneficial properties.

Melon jam

This recipe is easy to prepare. To get tasty jam, choose a ripe melon, but if you take a juicy one, the jam will be runny, and if it is harder, the product will be thick. But in any case, tasty and aromatic. The main thing is that the fruit is strong; you can add more sugar for boiling, but this will not change the taste.

Ingredients:

two kilograms of ripe melon;
1.4 kilograms of granulated sugar;
30 grams of citric acid or freshly squeezed lemon juice.

Process of making jam:

Prepare all the necessary products: sugar, lemon and melon.
Remove the skin from the melon and cut into cubes.
Sprinkle with sugar and let soak for thirty minutes until the juice appears.
Place it on a lit stove. Once the mixture boils, keep it on low heat for ten minutes. Then let the jam sit for four hours.
Then cook for another ten minutes.

The resulting jam is removed from the heat and placed in jars prepared in advance. Cover with lids and allow to cool before storing in a cool place.

Recipe for jam “Melon with lemon”

Many people admire the honey taste of melon jam. The sweet product is consumed with pancakes, pancakes, and can even be spread on a bun. The whole process of preparing jam will not be long, so it will not create any difficulties. But in winter you can treat yourself to a delicious product.

Ingredients for making jam:

one kilogram of melon;
seven hundred grams of granulated sugar;
one fresh lemon;
three grams of vanillin.

Wash the melon thoroughly and wipe dry. Then cut into two halves. All entrails along with the seeds must be removed.
Cut the peel from the pulp, which must be cut into small pieces.
The chopped melon should be poured into a saucepan or container for making jam. Add sugar and cover with a lid. Then you need to shake well to mix everything.
Then you need to leave it for five hours for the pieces to soak in sugar and for the juice to appear. You can leave it to stand overnight.
Before cooking, add squeezed lemon juice.
Place on the fire and bring to a boil over high heat. Cook on low for five minutes, stirring the mixture constantly so that the jam does not burn.
Then set the container with the contents aside for ten hours. Once the jam has stood, you need to boil it again for ten minutes over low heat.
Leave the resulting mixture for another eight hours. Then add vanillin, you can even grate lemon zest. After this, you need to cook for fifteen minutes, remembering to stir.

Remember that the consistency of the resulting jam will depend on the correct cooking steps. Don't forget to sterilize the jars and lids first. Place hot jam into containers and cover with lids.

Recipe for melon jam “Assorted”

To give melon jam a more refined taste, many housewives add other fruits to it. Bananas and oranges grow in warmer climates but pair very well with melon. Therefore, together they provide not only a tasty product, but also a product rich in vitamins. Which is loved not only by adults, but also by children.

Ingredients:

one kilogram of peeled melon pulp;
800 grams of granulated sugar;
Two bananas;
One orange.

Preparation and cooking stages:

Cut the melon, remove all the veins and seeds, peel and cut into small pieces.
Wash the orange well under the tap and wipe dry with a towel. Cut the zest into strips. Use a knife to cut off the white surface of the fruit, and then divide it into pieces. If there are bones, they must be removed.
Pour all prepared products into one container and add sugar. And then mix thoroughly with your hands. Everything should sit for four hours.
Place the container on the stove and bring to a boil. Simmer over low heat for ten minutes, stirring regularly.
Let the brew sit overnight, then bring it to a boil again and cook for 25 minutes over low heat.
15 minutes before the end of cooking, peel the bananas, chop them into small pieces and add them to the container with jam.
Mix everything thoroughly and cook for the remaining fifteen minutes. Any foam that appears must be removed.
The final stage will be pouring the jam into jars, which are hermetically sealed with lids.

Another recipe for unusual preparations for the winter is. Thanks to its beneficial properties, it will not only become a treat for your household, but will also have a beneficial effect on the body.

Melon jam with apples

In August, many fruits will be ripe, including apples and melons. Therefore, you can prepare a delicious preparation for the winter from them. The jam will turn out beautiful in appearance: similar to amber-colored jam with pieces of fruit. It is very tasty and has a unique aroma. It is better to choose apples with dense pulp so that the pieces retain their shape when cooked.

Ingredients:

one and a half kilograms of melon pulp;
half a kilogram of apples;
half a kilo of sugar;
one medium-sized lemon.

Process for making jam:

Grind the peeled melon pulp in a blender until smooth.
Place sugar and melon mixture into a container. Cook over chalked heat until it becomes thick like honey. At the end of cooking, add squeezed lemon juice.
While the melon is cooking, you can prepare the apples. They need to be peeled with a knife and the seed pods removed completely. Then cut into thin slices.
Pour the prepared slices into the boiling melon puree and cook for three minutes. Then let the jam cool. Let it sit for six hours.
Then bring to a boil again and cook for 2-3 minutes.

The jam should be placed into jars while hot. To store it in a warm place, it must be sterilized for twenty minutes if the jars are half liter. And then close the lids.

If after making jam you have extra apples left, then you can make it from them, which many of us are familiar with from childhood.

Recipe for savory melon jam

Melon is considered a tasty fruit, so it is often consumed fresh, without leaving anything for jam. But if you cook it according to this recipe, you will be surprised at what an original and flavorful dish you get. And jam preserves the beneficial properties of melon. Those with a sweet tooth will love this greeting from the sunny summer.

Ingredients for one serving:

800 grams of melon pulp;
four bananas;
two medium-sized lemons;
two glasses of granulated sugar.

Process for making jam:

In the evening, take care of the melon: peel it, remove the skin, seeds and veins. Cut into cubes and pour into a wide bowl and add sugar.
Leave in a cool place overnight, but do not put in the refrigerator.
In the morning you can start cooking. Pour a glass of water into the container, stir the contents, bring to a boil, and cook for five minutes.
Peel the bananas and cut into thin slices.
Also remove the zest and white skin from the lemons. Then cut them into thin slices.
Place all prepared ingredients into a bowl of jam, mix and simmer over low heat for twenty minutes.

If you get a thick consistency and the pieces of added fruit look transparent, then the jam is ready. Now it needs to be placed in sterilized prepared jars and screwed on tightly with the lids.

Recipe for original melon jam

For this recipe, you need to choose a melon that is not ripe, but has an aroma and tastes sweet. When prepared correctly, you will get a tender dish with a warm honey color. The jam has a refined aroma. You can eat this dish not only with tea, but also add it to pies and buns.

Ingredients:

700 grams of melon pulp;
400 grams of banana pulp;
two lemons;
granulated sugar 800 grams;
200 milliliters of vodka.

Step-by-step preparation of jam:

Take the melon and rinse it thoroughly with water. Then wipe with a towel and cut into four parts.
Remove the core and skin from the pulp and finely chop into pieces.
It is better to take a container with a wide bottom; you need to pour the prepared melon and sugar into it. Cover the basin with a kitchen towel and leave it like that overnight.
In the morning, add squeezed lemon juice to the infused mixture and mix well.
Place on the fire, bring to a boil and cook for thirty minutes over low heat. We must try to stir the mixture being prepared so that it does not burn. It is better to use a wooden spoon or spatula.
Rinse the second lemon with running water and wipe with a towel. Cut together with the peel into thin slices, which must also be divided into four parts. And pour them into a container with jam.
Peel the bananas, cut into slices and add to the mixture.
Place the container back on the fire and cook over low heat until the mixture thickens.
The foam that periodically appears on the jam must be skimmed off with a spoon and the contents of the basin must be constantly stirred. The resulting jam must be immediately put into jars and rolled up. Banks must be sterilized.

Another original preparation that housewives should take note of is the recipe for which we have described for you on our website.

Conclusion

Any housewife can prepare all these simple recipes if she has detailed instructions at hand. During the cooking process, you can add your own interesting ideas. From which the taste of the jam will change.

But for the jam to be tasty, you need to choose the right melons. You need to smell it, the smell should be sweet and pleasant. If the fruit smells of greens, then it is not suitable for cooking. The melon skin should not have cracks or dents. Do not take fruits sold along the roads, as melons absorb harmful substances from the air. Microbes can live in cracks in the peel. Therefore, be careful when choosing melon for jam.