Melon jam for the winter: simple recipes

Fragrant and tasty melon jam is an exquisite delicacy that will be a great addition to pastries or just tea. This is a great way not only to prepare a fragrant fruit for the future, but also to surprise guests.

Secrets and nuances of making melon jam for the winter

Cooking won’t take long. Ripe, sweet fruits are washed, cut in half and the core is removed. The pulp is cut from the skin. Further jam can be prepared in two ways. In the first case, pieces of melon are placed in a saucepan, covered with sugar and left for several hours to let the juice flow. The contents are boiled, covered with a lid, until soft. It is better not to add water, as the fruit itself is quite watery. Then the resulting mass is interrupted with an immersion blender until a homogeneous mass is obtained, which is simmered over low heat until the desired consistency is obtained.

Cooking in the second way involves grinding raw. To do this, the peeled fruit is twisted in a meat grinder and only after that it is combined with sugar and boiled until a thick consistency is obtained.

The amount of sugar is adjusted, depending on the sweetness of the melon. To prevent the delicacy from being cloying, citrus fruits are added to it.

Jam is prepared in a metal container that does not oxidize. A wide enameled basin is best suited for this. In such a container, evaporation is faster.

Recipes for jam from melon for the winter

There are several options for melon jam for the winter with various additives.

A simple recipe for melon jam for the winter

Ingredients:

• 200 g of fine crystalline sugar;
• 300 g of sweet melon.

Preparation:

1. The washed fruit is cut in half, seeds with soft fibers are cleaned in any convenient way.
2. The cut is placed in a wide enameled cup. Fall asleep with sugar and put on moderate heat. Boil, stirring occasionally to prevent burning, for about 40 minutes. The syrup should darken, and the pieces of fruit should become transparent.
3. The resulting mixture is poured into a bowl with high walls and pureed.
4. The melon puree is returned to the bowl and continues to heat for another 5 minutes. Small-sized jars are washed with soda solution, doused with boiling water or steamed over steam. The hot delicacy is poured into prepared containers, rolled up tightly with tin lids, having previously boiled them.

Recipe for jam from melon with apples

Ingredients:

• 300 ml of filtered water;
• 1 kg of apples;
• 1 kg 500 g fine sugar;
• 1 kg melon.

Preparation:

1. Rinse the apples under the tap, pat dry on a disposable towel. Cut each fruit and remove the core. Cut the pulp into slices.
2. Rinse the melon, cut into two parts and scrape out the seeds with fibers. Cut off the peel. Grind the pulp into cubes and send to the apples.
3. Pour in water and put on the stove, turning on the quiet heating. Cook fruit until soft, stirring occasionally. Puree everything with a blender. Add sugar and cook until desired thickness. Typically, this will take 2 hours.
4. Pack hot jam in jars, after sterilizing them in any convenient way. Roll up with boiled lids and store in a cool place.

Melon jam with apples, condensed milk and orange zest

Ingredients:

• 2 g vanilla sugar;
• 1 kg 200 g of peeled melon;
• 1/3 tsp ground cinnamon;
• ½ kg of apples;
• 20 g of condensed milk;
• 300 g fine sugar;
• 5 g orange peel.

Preparation:

1. Fruits are washed, peeled and the core is removed. The pulp is twisted in a meat grinder and placed in a saucepan with a thick bottom. Sprinkle with sugar and stir. If desired, leave for a while to form the juice.
2. The container is placed on low heat and boiled to the desired density. The foam must be removed with a slotted spoon.
3. Condensed milk, vanillin, cinnamon and orange zest are added to the viscous jam. Stir, bring to a boil and packaged in sterile glass containers. Roll up and send for storage in a cool cellar.

Melon and banana jam

Ingredients:

• 1 sachet of gelfix;
• 600 g of sweet melon;
• 1 lemon;
• 350 g caster sugar;
• 400 g bananas.

Preparation:

1. Cut the melon into two parts, after washing it. Scrap out the fibers with seeds and cut off the peel. The pulp of the fruit is cut into small pieces.
2. Remove the peel from bananas and cut them into circles.
3. The melon is transferred to a saucepan, covered with sugar and put on slow heating. Cook for a quarter of an hour, stirring constantly.
4. Introduce mugs of bananas into the fruit mixture. The lemon is washed, wiped with a napkin and cut into thin circles. Send to the rest of the ingredients.
5. Continue cooking until desired thickness. Stir regularly so that the mass does not burn. Remove from stove, remove lemon. The mass is interrupted to a puree state with an immersion blender.
6. Bring the mass to a boil again. Pour in the gelfix. Stir. After 3 minutes, they are laid out in sterile jars and rolled up with boiled lids.

Ginger melon jam

Ingredients:

• 2 cm piece of fresh ginger root;
• 1 kg of melon pulp;
• 1 lemon;
• ½ kg of granulated sugar;
• 1 cinnamon stick

Preparation:

1. Wash the melon for making jam. Remove the seeds by scraping out the core with a spoon. Cut the fruit into slices, peel each one. Grind the pulp into small pieces.
2. Place the melon in a heavy bottomed saucepan. Pour everything with sugar, mix and leave for 2 hours so that the juice stands out.
3. Place the pot on the stove and turn on the heat. Bring the mixture to a boil. Reduce heat and continue to simmer for about half an hour more until the melon slices are soft.
4. Blend the boiled fruit with a blender until a smooth puree is obtained. Wash the lemon, cut it in half and squeeze the juice out of it into the melon mixture. Put a cinnamon stick here as well. Peel the ginger root, grate and combine with the rest of the ingredients.
5. Mix the jam and cook for another 10 minutes. Remove the cinnamon stick. Wash canning jars, sterilize and dry. Boil the lids. Pack the finished jam in glass containers, cork tightly and leave until completely cooled, turning it over and wrapping it in a warm blanket.

Terms and conditions of storage

The best utensils for storing jam are pasteurized glass containers. It is not recommended to expose the delicacy to sudden changes in temperature so that mold does not form on the surface. If jam is cooked correctly, it can keep fresh for several years. The shelf life depends on the amount of sugar used to make jam. A sweet product retains freshness from six months to a year. If sugar was used a little, the delicacy will be stored for up to three years.

Conclusion

Melon jam is a fragrant and tasty dessert. It can simply be served with tea or used as a filling for pastries. By experimenting with various additives, you can come up with your own original recipe for this delicacy. Melon can be combined with other fruits: apples, pears and bananas. From spices add cinnamon, vanillin, ginger.