Melon and watermelon jam for the winter

Melon and watermelon jam for the winter

Ingredients

Watermelon (with rind) – 0.6 kg

Melon (with rind) – 0.5 kg

Sugar – 1 glass

• 197 kcal
• 3 hours
• 3 hours

Photo of the finished dish

Step-by-step recipe with photos

Prepare the necessary ingredients to make melon and watermelon jam for the winter!

Cut the watermelon and melon into slices, trim the pulp from the rinds and remove all the seeds. Remove even the soft, snow-white seeds from the watermelon. Cut the berry pulp into large pieces. Specifically large, because they will lose two-thirds of their own mass. If you chop it finely, you will get jam, not jam.

Place the tenderloin in a cauldron or other container with a non-stick bottom, add sweet sand. You can pour 1 tsp. lemon juice if the melon is very sweet. But it turned out to just smell, without obvious sweetness, so I prepared the jam without lemon juice. Stir gently.

Warm the contents of the container for approximately 10-15 minutes and turn off the heat. During this period of time, the tenderloin will release a third of the juice. You can drain it, you can cook the delicacy in it, but you will have to simmer the dessert even longer. Cool the contents of the cauldron for approximately 30-40 minutes in the cold. As the tenderloin pieces cool, they will absorb the syrup.

Heat again for 10 minutes and cool again for 30-40 minutes. There will be less jam, it will boil down and caramelize. Heat the workpiece for the 3rd time and scald the jar and lid with boiling water.

Place the hot jam in a jar and seal the lid tightly. Melon and watermelon jam is ready for the winter. Allow the workpiece to cool at room temperature, and then transfer it to the storage space. The shelf life of the jam is 1 year.

Don’t forget to add a little sweetness to try - its taste is especially strong with hot tea or coffee without sugar.

Watermelon and melon jam

Make jam from the healthiest ingredients! Watermelon and melon jam is an unusual, but very successful combination! Both of these ingredients are rich sources of vitamins and essential microelements. Jam will be not only a sweet treat, but also a healthy, vitamin-rich dish for the family. It is better to choose not the juiciest melon for production. It’s great if it’s not overripe, but compacted. There is already a lot of juice in a watermelon, so additional juice from a melon will not be very helpful. The juicier the melon, the longer it is necessary to boil the jam.

1. Main
2. Recipe groups
3. Watermelon and melon jam

Ingredients and how to cook

ingredients for 40 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 2 d 11 h

manufacturing method

1. Wash the watermelon under running water. Then we cut it in half. Using a sharp knife, cut off the skin. It is necessary to cut off not only the greenish part, but also the snow-white part - close to the pulp. Then we cut the watermelon pulp into cubes, and at the same time select the seeds. You can do it differently with the pulp: extract it with a tablespoon, grind through a sieve, thereby removing the seeds (they will remain on the sieve).

2. Wash the melon too. Then we remove the skin and seeds. Cut the pulp into cubes. Place the watermelon and melon pulp in a large saucepan and add sugar. Leave for 8-10 hours (at night (that is, in the dark) ).

3. In the morning, put the pan on the fire. Bring the mixture to a boil. Cook for 5-10 minutes - turn off the heat. Leave the jam until the evening, and then cook for the same amount of time. We boil it in this way twice more: the next day and in the evening. During this period of time, the liquid will evaporate well and the jam will become quite thick.

4. Be sure to wash and sterilize the jars using any usual method. The main thing is that before adding the jam, the container is clean, hot and dry. If the jars are sterilized in the oven or microwave, they will be dry. If sterilization is carried out over steam, then the jars need to be given time to dry. Place the hot jam into prepared jars. Seal tightly.

This jam is stored in a cold, black place: in the cellar or basement. You can also store it on the balcony or loggia. While the jam is hot, it is not very thick. But when it hardens, it thickens perfectly and becomes similar to jam.

Melon and watermelon jam for the winter

Melons and melons ripen en masse in August. The shelf life of fruits, especially melons, is insignificant. To preserve all the necessary substances, preparations are made for the winter in the form of candied fruits, jam, and marmalade. Melon and watermelon jam is a fun solution that will appeal to all family members.

1. Selection and preparation of ingredients
2. Melon and watermelon jam for the winter
3. Watermelon, melon and apple jam
4. Watermelon, melon and lemon jam
5. Terms and conditions of storage
6. Conclusion

Selection and preparation of ingredients

Jam should not be made from early ripening varieties. They are grown for commercial purposes, so they stimulate growth with chemical products. Nitrates accumulate in the pulp and remain in the winter harvest after heat treatment.

Watermelon gives the finished dessert a color and a melon smell

Requirements for the selection of raw materials:

1. Melon and watermelon are taken in approximately 1 size.
2. The fruits should not be greenish or overripe. Select mature specimens.
3. Pay attention to the appearance. The surface must be smooth, elastic, without soft or warped areas.

1. Wash the fruits and remove the water with a kitchen towel.
2. The melon is cut in half. Remove the seeds with fiber particles. Using a vegetable knife, peel off the crust so that there are no hard areas left on the pulp.
3. Watermelon is shaped into slices. Cut off the skin. The workpiece is formed into cubes of similar size. Remove the seeds with a knife.

Melon and watermelon jam for the winter

Jam according to the traditional recipe is prepared using several methods. The ingredients and preparation are similar, but the production time and development are different. To obtain a uniform dessert, the size of the tenderloin cubes does not matter. During the processing process, the pulp is crushed with a blender. If you like jam with whole pieces, then the fruits are cut into similar parts. However, the manufacturing process will take longer.

• melon – 1 kg;
• watermelon – 1 kg;
• sugar – 2 kg.

Fundamentally! To enhance the taste, you can use cinnamon, but in small quantities so that the spicy smell does not overwhelm the smell of melon.

1. Raw materials are placed in the cooking container.
2. Add sugar. The pulp of watermelon is juicy, so there is no need to stir the mass.
3. Leave the workpiece for 8 hours. It is convenient to create a bookmark in the evening and leave it until the morning.
4. After infusion, the fruit pulp will give juice, and the sugar will partially dissolve.
5. Place the container on the fire, bring to a boil, and remove the resulting foam. If you need to get jam with chunks, then do not boil the workpiece. To obtain a homogeneous mass, keep on fire for 10 minutes.
6. The stove is turned off. Let the dessert stand for 2–4 hours.
7. Place on the fire and bring to a boil again, set aside. This is necessary to preserve the pieces. To obtain a homogeneous mass, boil the jam for 15 minutes, allow the dessert to cool, and beat with a blender.
8. Return to heat and boil for 10 minutes. At this time, add cinnamon.
9. Place in sterilized jars.
10. Hermetically sealed containers are insulated for a day.

After cooling, the jam will thicken; if you want to get the thickest consistency, add a gelling agent

Watermelon, melon and apple jam

• melon – 0.5 kg;
• apples – 0.3 kg;
• watermelon – 0.5 kg;
• sugar – 800 g;
• water – 250 ml.

Vanilla can be used as a flavoring.

1. Place the cooked tenderloin into the pan.
2. Apples are peeled and cored, cut into pieces, and added to the main raw material.
3. Boil the syrup and pour over the pieces.
4. Place on low heat, boil for 30 minutes, stir constantly and remove the foam.
5. Allow the dessert to cool. Bring to a boil again and keep on fire for 15-20 minutes. Add vanilla (optional).

When hot, put into jars and roll up. There is no need to warm the jam.

With the addition of apples, the jam comes out darkest and thickest

Watermelon, melon and lemon jam

Ingredients needed for the recipe:

• watermelon – 0.650 kg;
• lemon – 1 pc.;
• melon – 0.650 kg;
• sugar – 1.3 kg.

1. The main preparation is placed in a cooking container, and the sugar is poured out.
2. Leave for 6–8 hours.
3. Remove the skin from the lemon and squeeze the juice into the total mass.
4. The zest is crushed using a grater or meat grinder and added to the rest of the ingredients.
5. Boil for 15 minutes, leave for 6 hours. The process is repeated 4 times.

The finished jam is placed in jars.

Lemon in the dessert serves as a preservative and imparts notes of citrus flavor to the jam.

Terms and conditions of storage

Shelf life – 2 years. When adding lemon or apples – 3 years. The workpiece is stored in an unlit pantry or basement at a temperature not exceeding +6 0C.

To prevent corrosion from damaging the iron lids, the space where the jars are placed must have low humidity and good air circulation. After opening the dessert, it is stored in the refrigerator for no more than 3 months.

Conclusion

Melon and watermelon jam is one of the options for processing plant products for the winter. The development of recipes is simple and does not require any special financial costs. The dessert comes out fragrant, thick, and can be stored for a long time. Served with tea, used for the inside of pies and donuts.

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I cooked it from what I had. At the same time, in the literal sense of the word. I had peaches, 2 melons, watermelon and some apples. Separately there is not much jam, but it turned out very tasty and fragrant.

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Watermelon jam . Watermelon jam always comes out unique, tender, fragrant, like honey. Therefore, such jam is often called “watermelon honey.”

Watermelon jam in its first version is prepared from watermelon rinds with a bit of pulp on them. In the second version, the most common, watermelon jam is made from watermelon pulp.

Each housewife has her own options for making watermelon jam. Some housewives diversify the taste of jam by adding other berries and fruits to the watermelon pulp, for example, melons, apples, citrus fruits, peaches, apricots and others.

Cooking watermelon jam is a rather long process. The five-minute method of making jam does not work here.

The most common option (without straining the jam from the pulp) of making a dessert comes down to the following steps. The watermelon pulp is cut into pieces, removing seeds and skin. Then sprinkle with sugar. When the watermelon pulp releases its juice, the basin with the contents is heated over low heat until it boils. Boil the contents, stirring it with a wooden spatula for 15 minutes. Then let the jam cool. Then the process of heating and boiling the dessert for 10-15 minutes (with stirring) will need to be repeated up to 5-6 times.

When cooking jam, add citric acid or lemon juice, as well as vanilla or vanilla sugar for flavor, 5 minutes before the end of boiling. Boil the jam with these ingredients for another 5 minutes. Turn off the fire. Allow the jam to cool, then distribute it into sterile jars, sealing them with lids for long-term storage. Or store the jam in glass jars under plastic lids in the refrigerator.