Melon jam

A simple recipe for melon jam for the winter will allow you to prepare a delicious and incredibly fragrant delicacy. It is cooked both on the stove and in a slow cooker.

Features of the preparation of melon jam

The process of making jam is simple, however, there are certain subtleties, the observance of which will allow you to achieve the desired result.

For the preparation of delicacies, only ripe berries are used without damage and pest damage. The peel is cut off the pulp and cut into arbitrary pieces. The size in this case does not matter, since the jam is cooked for a long time and during this time it will become soft and turn into a homogeneous mass.

To make the consistency of the delicacy smooth, the fruit puree is crushed at the end with an immersion blender.

A large number of desserts are cooked with the addition of water. Thicken the delicacy with the help of gelling additives. It can be pectin, agar-agar or regular gelatin.

Ready jam is packaged in sterilized jars and preserved with tin lids.

Melon goes well with citrus fruits, apples or other sour fruits. However, the proportions indicated in the recipe must be observed, otherwise they may interrupt the melon flavor.

Winter melon jam recipes

There are many recipes for making melon jam for the winter. Below are the most popular.

Simple melon jam for the winter

Ingredients:

• 700 g caster sugar;
• 1 kg of ripe melon pulp.

Preparation:

1. Wash, pat dry with a napkin and cut the melon into two equal parts. Remove seeds and fibers with a knife or spoon. Cut. Do not cut the skin.
2. Separate the pulp from the peel. Place it in a blender and puree until smooth. Put it in the basin. Pour in sugar and mix.
3. Put the basin with fruit puree on a quiet fire. Cook for 10 minutes, skimming the foam from time to time. Remove from stove, cover with gauze. Repeat the procedure 3 more times. The interval must be at least four hours.
4. Rinse the jars with soda solution and sterilize. Boil the lids. Arrange the hot jam in the prepared container and roll up hermetically. Transfer the cooled delicacy to storage in a cool room.

Winter melon jam with oranges

Ingredients:

• 400 g of ripe melon;
• ½ kg fine sugar;
• ½ orange.

Preparation:

1. Peel off the skin, cut the berries into small pieces. Placed in a saucepan. Sprinkle with sugar and refrigerate overnight.
2. The next day, put the pan on the stove and bring the contents to a boil over low heat. Cook, stirring, for a quarter of an hour.
3. Half an orange is poured over with boiling water, cut into slices and ground in a food processor until smooth or twisted in a meat grinder.
4. Orange is added to the boiling melon mixture, stirred and interrupted with an immersion blender until pureed. Cook for another 5 minutes. Ready jam is hot packaged in sterile glass containers and hermetically rolled up.

lemon melon jam recipe

Ingredients:

• 2 kg of ripe melon pulp;
• 1 cinnamon stick;
• 1 kg of fine sugar;
• 1 large lemon.

Preparation:

1. Wash melon. Cut into two parts and remove the fibers with seeds. Pulp, peeled, cut into not too small pieces.
2. Dip the lemon into a saucepan with boiling water and blanch for 3 minutes. This will get rid of bitterness. Soak with a napkin. Cut into half rings and remove the seeds.
3. Put the pieces of melon into a saucepan and cover with sugar. Arrange lemon slices on top and let stand for 6 hours. Put the pan on low heat, add a cinnamon stick and cook for half an hour.
4. Transfer the resulting mass to a blender bowl, remove the cinnamon stick. Blend until smooth puree. Return to the saucepan and simmer for another 10 minutes over low heat. Arrange the boiling jam in jars, having previously sterilized them. Roll up with tin lids and cool under a warm blanket.

Recipe for melon jam for the winter “five minutes”

Ingredients:

• 1 small lemon;
• 600 g caster sugar;
• 1 kg melon pulp.

Preparation:

1. The melon is peeled. Cut the pulp into pieces or bars.
2. Spread the prepared melon in a saucepan, sprinkling the layers with sugar. They stand for two hours so that she starts up the juice.
3. Lemon is poured over with boiling water. Remove part of the zest. The lemon is cut in half and the juice is squeezed out of it.
4. Banks are well washed, sterilized in any convenient way. Tin lids boil for 5 minutes over low heat.
5. Put the dishes with pieces of melon on the stove and bring to a boil, stirring continuously so that the sugar does not burn. Cook for 5 minutes, add lemon juice and zest. The resulting mass is pureed with an immersion blender. Hot jam is packaged in prepared glass containers and screwed with lids. Turn over, warm with a blanket and leave for a day.

Melon jam for the winter in a slow cooker

Ingredients:

• 1 kg of fine crystalline sugar;
• 1 lemon;
• 1 kg melon pulp.

Preparation:

1. Cut the top skin off the melon. Using a spoon, scrape out the seeds with fibers. The pulp is cut into pieces and crushed with a food processor or meat grinder.
2. Lemon is poured over with boiling water, wiped with a napkin. Remove the zest from it, cut it in half and squeeze out the juice.
3. Pour lemon juice into the multicooker bowl and add the zest. They fall asleep with sugar, start the “steaming” program and cook until the crystals are completely dissolved.
4. Pour the melon puree into a bowl. Close the lid and switch the device to the “extinguishing” mode. The timer is set for an hour and a half. After a beep, the hot mass is packaged in jars, having previously sterilized them and rolled them up with boiled lids.

Winter melon jam with lemon and banana

Ingredients:

• 850 g of melon pulp;
• 800 g caster sugar;
• 2 lemon;
• 3 banana.

Preparation:

1. The washed melon is peeled, cleaned of seeds and fibers. The pulp is cut into small pieces. Put in a saucepan, sprinkle with sugar and leave overnight.
2. Lemons are poured with boiling water, wiped with a napkin, lightly rolled on the table and one is cut in half. Juice is squeezed out of it and poured into a mixture of melon and sugar. Put on a small fire and cook, stirring regularly, for half an hour.
3. The second lemon is cut into circles. Bananas are peeled and cut into rings. Everything is laid out to the rest of the ingredients and cooked for about 20 minutes. They interrupt all the ingredients with a blender and continue to boil to the required density.

Melon jam with apples

Ingredients:

• 1 kg 500 g melon pulp;
• 1 kg of fine sugar;
• 750 g of peeled apples.

Preparation:

1. Apples are washed, cut, core removed. The skin is cut off. The pulp is cut into cubes. The melon is rinsed, the pulp is separated and cleaned from seeds and fibers. Chop into pieces, slightly larger than apples.
2. Fruits are transferred to a saucepan, covered with sugar and left for five hours. Stir and put on low heat. Boil for half an hour, periodically removing the foam.
3. The resulting mass is interrupted with a blender and continue to cook for another 6 minutes.
4. Banks are washed with soda solution, rinsed thoroughly and sterilized in any convenient way. The delicacy is packaged hot in prepared containers and hermetically rolled up.

Terms and conditions of storage

The shelf life of the treat depends on the method of canning and the place:

• in sterile jars, rolled up with metal lids, in the basement or cellar – 2 years;
• in the same container at room temperature – from six months to a year;
• in glass containers under a nylon lid – 4 months in the refrigerator.

Banks must be sterilized, and the lids boil for 5 minutes.

Conclusion

A simple recipe for winter melon jam is a great way to prepare a delicious, fragrant, thick treat that can simply be spread on bread or used as a pastry filling.