Melon jam for the winter in a slow cooker

Melon jam in a slow cooker is a variation of the well-known melon jam recipe, which is easier and faster to prepare using modern technology. The preparation of this natural and healthy delicacy does not take much time, but the finished product will leave many pleasant impressions on the hostess, her relatives and guests at home.

Benefits of melon jam

Melon is not only tasty, but also a healthy product. It has a wide range of vitamins and minerals. Among them are minerals such as:

• potassium;
• magnesium;
• iron;
• sodium.

The vitamins found in melon include:

• WITH;
• R;
• IN 9;
• A.

An important role is played by fiber, which is found in large quantities in fruits. With regular use of fresh melon, the following beneficial changes in the body are noted:

• the regenerative function of tissues improves;
• metabolism and metabolic processes in the body are normalized;
• improves the condition of nails, hair and skin;
• the work of the nervous system is optimized.

Due to the positive effect of vitamin B9 on the nervous system and high sugar content, you can get rid of insomnia and stress. Fatigue disappears already from one cup of hot tea with a spoonful of jam.

However, during cooking, many useful substances and compounds are destroyed, so you should know how to make melon jam correctly. To do this, it is important to follow the recipe and cooking tips.

The nuances of making melon jam in a slow cooker

Melon for jam should be ripe and fragrant, but not overripe, otherwise the pieces will boil, lose their shape and appetizing appearance. For originality and beauty of jam, you can cut the fruits with a curly knife or even a stencil, getting intricate figures.

To preserve as many vitamins as possible, you can cook the jam according to the following scheme: cook the syrup separately, then boil the melon for 5 minutes, pour the syrup over the fruit and let it brew for several hours. After that, the jam can be boiled for another 10 minutes. So the fruit will retain its structure and nutritional properties.

The safety and benefits of the resulting jam are as important as the taste, so you should carefully consider the choice of dishes for cooking. Aluminum and copper pans cannot be used for making sweets, as copper destroys vitamins, and aluminum oxidizes under the action of fruit acids and can get into the finished product. It is best to use enamelware or stainless steel pots.

In the process of cooking, preference should be given to wider than deep pots. The wide bottom will help the jam to cook faster and more evenly, so as not to lose the shape of the fruit and its beneficial properties.

Sugar should always be no less than 50% of the mass of fruit or in a ratio of 1/1, otherwise the delicacy will not be stored for a long time, but will quickly turn sour. However, there should always be more fruits than sugar, and not vice versa.

Ingredients

The classic recipe for melon jam in a slow cooker includes the following ingredients:

• melon – 1 kg;
• sugar – 700 g;
• lemon – 1 piece.

If desired, you can add more lemon or cinnamon, if there is no lemon, you can replace it with citric acid, then 2 teaspoons will be enough.

Step by step jam recipe

To prepare a delicacy in a slow cooker, you must follow these steps:

1. Grate a thoroughly washed lemon to get the zest, then squeeze the juice. The pulp can also be used, then the taste and smell will be richer.

   

2. Zest and juice must be mixed in a multicooker bowl with sugar with the addition of two glasses of water, mix until the sugar dissolves. The slow cooker must be switched to the “Cooking” mode for 30 minutes and wait for the syrup to boil.

   

3. The melon must be washed, peeled and cut into small cubes, pour it into boiling syrup and leave it there until it boils again. After that, the multicooker can be switched to the “Extinguishing” mode and cook the jam for another 30 minutes. After the end of the regime, the jam can be left to infuse for 3-4 hours, then roll it into sterile jars.

   

Jam can be cooked longer depending on the degree of ripeness of the melon, but it is worth remembering that the longer the heat treatment, the less benefit remains.

Recipe for melon jam with orange

Melon goes well with citrus fruits, namely orange. The taste of jam becomes brighter and more varied. This recipe can also be prepared in a slow cooker.

For the recipe you will need:

• melon – 1 kg;
• orange – 2 pieces;
• sugar – 0,7 kg;
• vanillin – 5 g.

Method of preparation:

1. Thoroughly washed melon must be peeled, cut into small cubes.
2. Peel the orange, cut into cubes the same size as the melon. The zest can also be used as a flavoring.
3. All fruits need to be put in a multicooker bowl, covered with sugar, add vanillin. Put the multicooker in the extinguishing mode and cook for 1 hour. Stir occasionally. In order not to destroy the structure of the fruit, not to crush them, you can stir gently with a wooden spatula and no more than once every 10 minutes.
4. After the end of the regime, it is necessary to let the jam cool down, but not completely, in order to pour it warm into sterile jars.

In addition to vanillin, ground sesame seeds will well set off the taste of melon. They can be added 10 minutes before the end of cooking.

Melon jam with banana

Ingredients:

• melon – 1 kg;
• bananas – 2 pieces;
• sugar – 0,7 kg;
• lemon – 2 pieces.

Method of preparation:

1. Peeled melon should be cut into cubes, put in a slow cooker and covered with sugar. At this time, you can cut bananas into thin rings.
2. Squeeze 1 lemon, remove the zest from it, add to the melon and cook in a slow cooker in the “Extinguishing” mode for 1 hour.
3. After half an hour, you can add a banana to the melon, the second lemon can be cut into thin half rings and also put in a slow cooker. The mass must be periodically stirred until the end of the regime. Ready jam can be insisted for another hour, then poured into sterilized jars.

The amount of fruit may be greater than indicated in the recipe, as long as the mass of sugar is not less than half of the mass of the fruit. Then the jam will stand longer and will not deteriorate.

Terms and conditions of storage

In the rolled state, the jam is stored for up to a year, it should be kept in a dark, cool place. The period may be reduced depending on the amount of sugar added: the less sugar, the shorter the period. As an additional preservative, you can add citric acid to the jam.

Conclusion

Melon jam in a slow cooker can be prepared in several ways: it all depends on the skill and imagination of the hostess. The main thing is that the melon is combined with almost any fruit or berry and fills cold winter days with its honey color.