Melon dishes, Melon jam

Sweets recipes → Jam → Melon jam

Melon dishes

Alternatively, if on a cool winter day you want to find yourself in an exotic, bright and fragrant summer, preserve melon and figs in sweet syrup. Such a dessert will be very appropriate on a festive table.

“Shock” melon jam gets its name from the fact that pieces of the fruit are dipped into the bubbling syrup. Thanks to this, the melon retains its shape and texture, becoming dense and transparent.

Melon jam with lemon is a very original jam. In winter, when you want to feel the freshness of a summer day, just open a jar of this sweetness and enjoy its taste!

Delicious melon jam with mint and lime. Moderately thick and very fragrant jam for dessert with tea.

Melon jam with banana is a unique preparation for sweet tooth lovers! This melon jam will amaze you with its exotic taste; it has an appetizing honey color, a rich smell, dominated by banana, and a thick consistency.

Let's get straight to the point, otherwise winter is coming. On the New Year's table, this dessert, together with pistachio ice cream, will be given only to those who come to visit me. Cook it for two days after all.

I didn’t roll it under the lids) I didn’t have time) They ate everything! We still need to buy melon and make jam for the winter)))

Melon jam is a unique delicacy for those with a sweet tooth. In order for the melon pieces to retain their shape, it is necessary to select unripe fruits and also follow the instructions. Yes, it takes a long time, but it’s so simple!

In winter, a jar of melon jam will be a godsend. It's time to think about winter tea parties. We make fragrant jam.

I suggest making jam from melon and apples - translucent, amber in color, with a good smell. A very tasty and necessary preparation for the winter.

Delicate fragrant melon jam.

For lovers of sweets. Let's make jam from unripe melon for the winter.

To make jam, you need to take not one hundred percent ripe melons with dense, fragrant pulp. It's just magical in winter.

Melon jam is quite unusual. And very tasty!

Very tasty melon jam.

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We prepare fragrant melon jam for the winter according to popular recipes

Winter preservation allows you not only to preserve beneficial vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , but also to enjoy fruits and berries at a time when their season has already ended. Savory melon jam for the winter will bring the smell of last summer and replenish the body with useful substances.

Indescribable, but melon contains more vitamin C (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C than in orange citruses, and iron is 17 times more than in milk. In addition, this berry contains calcium, sodium, potassium, and chlorine. Nutritionists advise using melon for diseases of the liver and kidneys, as well as for rheumatism, gout and anemia.

A huge amount of fiber activates digestive processes and helps lower high cholesterol (an organic compound, a natural fatty, lipophilic alcohol found in the cell membranes of all living organisms except nuclear-free ones) . And the silicon included in the composition improves the condition of the dermatological surface and hair.

For jam, choose perfectly ripe, and most importantly, fragrant melons. Since the melon itself is very sweet, lemon juice or citric acid is added to the jam - this way the taste will not be very cloying. Experienced housewives advise cooking in small portions, since with a larger quantity of goods there is a risk of overcooking the melon.

In order for the jam to be thick, no water is actually added during cooking.

Several more favorite melon jam recipes for the winter are presented below.

Fragrant melon jam (pieces) with ginger

For production, melon and sugar in a 1:1 ratio are useful. Cut the melon, remove the seeds, peel and cut into small pieces.

Pour 0.5 kg of sugar over the melon pieces and leave them overnight (that is, in the dark) so that they release juice.

Over low heat, bring the purchased syrup (together with the melon pieces) to a boil, add another 0.5 kg of sugar, the juice of 1 lemon or 1 tsp. citric acid. Lastly, add one grated fresh ginger root.

Cook until tender for an hour, stirring occasionally so that the jam does not burn. The finished treat does not have to spill if it is dropped onto a plate.

When using juicy melons that release a lot of juice, the jam may not thicken in one hour of cooking. The cooking time is then increased, and ginger and lemon juice are added at the end of cooking.

Place the hot jam into previously sterilized containers. Wait 10 minutes for steam to come out, roll up and cover with a warm blanket.

Melon and lemon jam

This photo recipe for melon jam differs from the previous one in its own mixture. The pieces remaining in it are crushed in a blender so that the jam becomes homogeneous. This dessert is perfect as the inside of pancakes.

Peel 2 kilograms of melon from all excess and cut into pieces.

Cut one large lemon into two halves, remove the seeds and cut into half rings or slices. There is no need to cut off the skin.

In order to remove bitterness from lemon zest, it should be blanched in hot water for 3-5 minutes. (in its entirety).

Cover the melon pieces with one kilogram of sugar and place lemon slices on top. Leave for 5-6 hours to release juice.

Boil the mixture for half an hour, adding a cinnamon stick.

Grind the jam in a blender until smooth (take out the cinnamon stick before doing this).

Simmer the mixture over low heat for another 10-15 minutes and roll into sterilized jars.

Melon dessert cooked in syrup

You can make delicious melon jam for the winter if you cook it in three batches. To do this, pour boiling water over one large lemon, remove the zest with a vegetable peeler and thinly cut it into strips.

Squeeze the juice from the lemon pulp.

Prepare sugar-lemon syrup: add lemon juice to 50 ml of boiling water, add chopped lemon peel and add 700 g of sugar. Keep on fire until the sugar is completely dissolved.

Add chopped melon (1 kg) and bring to a boil. Turn off the burner and leave the workpiece overnight (that is, in the dark) (for 12 hours).

Repeat the function twice more, after which pour the jam into containers and roll up.

Frisky melon jam recipe

If you don’t have the time or desire to bother with preparing the melon, you can use the accelerated method of making melon jam for the winter.

Prepare the syrup: add 50 g of sugar to 0.5 liters of water. Dip one kilogram of clean and chopped melon into syrup and blanch for 15 minutes.

Add another 1.5 kg of sugar to the melon and cook until the jam thickens. At the end add 1 tsp. citric acid and little vanillin. Roll up the finished treat.

Melon jam in a slow cooker

The recipe is not very similar to the previous one, since the melon is not covered with sugar, but is immediately boiled in syrup. Prepare melon jam in a slow cooker as follows:

Peel a 1 kg melon and pass through a meat grinder or blender.
Remove the zest from one lemon and squeeze out the juice.
On the multicooker, select the “Steam” mode, pour lemon juice into the bowl, add crushed zest and 1 kg of sugar. Cook until the sugar is completely dissolved.
Pour in the melon mass and switch the multicooker to the “Stew” mode. Set the timer for 1.5 hours.
After the machine beeps, the jam can be rolled up for the winter or put in the refrigerator.

Melon and apple jam

Instead of lemon for melon jam, you can use sour apples, which diversify the sugary-sweet taste of the berry.

Peel the melon and apples from the skin and seeds and cut into pieces. The net weight of the pulp itself should be:

for melon – 1.5 kg;
for apples – 750 g.

Place the ingredients in a casserole and cook for 30 minutes, stirring.

Grind the roast mixture with a blender, add 1 kg of sugar and cook for another hour, then let it cool.

Put 1.5 tsp into the cooled jam. ground cinnamon, bring it to a boil again, turn the heat down to low and simmer for half an hour. Roll up.

Melon and banana jam

For those who like very sweet preparations, a recipe for melon and banana jam is suitable:

Peel and cut the melon. The clean weight without skin and seeds should be 850 g. Add 800 g of sugar and leave for 8-9 hours.
Squeeze the juice from 1 lemon and pour it into the melon preparation. Cook for half an hour.
Scald another lemon with boiling water and cut into rings.
Also cut three bananas into rings.
Add the lemon and bananas to the pan and cook until softened.
Blend the jam with a blender and boil until it reaches a suitable thickness.

Delight your family and prepare them an incredibly tasty melon jam. Both adults and children will love it from the first spoon. Bon appetit!

Video recipe for melon and watermelon jam

Melon jam for the winter

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Write down the usual recipe for making melon jam for the winter, fragrant and sweet. Be sure to add lemon there to highlight the taste. In winter, you will rejoice at the brightest reminder of the hot summer.

Manufacturing Description:

Ingredients:

Melon – 2 Kilograms
Sugar – 1 Kilogram
Cinnamon – 1 piece (stick)
Lemon – 1 piece

Number of servings: 1

How to make “Melon jam for the winter”

Rate the recipe for Melon Jam for the winter:

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Delicious jam, I didn’t add cinnamon, I don’t really like it in jams. But the lemon was perfect!

Thank you! I'm glad you liked the jam. And, of course, anyone can add spices to taste.

I put in both lemon and orange. The taste is excellent, sweet, not cloying, thank you!

Thanks for trusting the recipe! Cook with pleasure!

How to quickly and easily make melon jam: options for making delicious melon jam

The large melon berry, with its beautiful taste properties, is very popular. It is consumed not only in its fresh form. Almost all housewives have adapted to storing melon for the winter. These include syrups, preserves, jams, and compotes. Now we will take a closer look at the options and methods for making melon jam. If you strictly follow the instructions, the manufacturing procedure should not be difficult even for novice cooks.

Melon selection

Different varieties of melons may differ from each other in the shape of the fruit, their color, as well as the structure and juiciness of the pulp. Berries with tender, loose pulp are best used for making jam with a homogeneous structure, and those with dense and rough pulp are best used for desserts with chunks.

Before starting work, melons must be washed, peeled and seeds removed. The recipes below are based on the raw weight of the product.

Jam making methods

Jam with melon pieces

A kilogram of dense (hard) melon pulp is crushed into small cubes. In order for the jam to cook moderately, the tenderloin must be very similar.

Add 500 grams of sugar to the cubes, mix and set aside for a couple of hours. The juicy melon pulp will produce a huge amount of juice during this period of time.

The container with the food is placed on the fire and another half a kilo of sugar is added. Bring the jam to a boil over low heat and cook for 25-35 minutes. Cooking time varies depending on the amount of juice released and the density of the melon pulp. As the mass begins to thicken, add the juice of 1 lemon or finely chopped zest to the bowl. You can also add a few wheels of fresh ginger root for scent. In order for the jam to absorb all the odors, it is allowed to rest for 20-30 minutes. After this, the saucepan is returned to the heat and cooked for a quarter of an hour. A minute before readiness, remove the ginger slices.

The Kartata Potata channel will tell you how to make melon jam with banana

Jam with citric acid

The main ingredients, melon and sugar, will be used in equal quantities. Two kilograms of melon are passed through a meat grinder together with sugar. This will allow the melon juice to stand out faster.

The watery puree-like mass is placed on the fire and boiled until thickened. When the jam begins to “spit”, reduce the heat to low. From now on, they do not leave the cooking vessel, monitoring the cooking process and constantly stirring the dessert. It is very important not to allow it to burn to the bottom, otherwise the rancid taste of the dish will ruin all your efforts.

The readiness of melon jam is checked using the usual technology by dropping a drop on a saucer. Jam that holds its shape confidently is considered ready.

Once the final degree of readiness of the dish is determined, add citric acid. For this size you will need approximately a level teaspoon of powder. It is better to dissolve the crystals in a small amount of boiled water in advance.

After boiling the jam for another minute, turn off the heat, and the dessert is packaged in jars for future storage.

Delicate homogeneous jam

A kilogram of melon pulp is first cut into cubes, and then they are pureed with a blender. It is better to grind melon immediately with sugar. It will be useful from 700 grams to a kilogram. Depending on the sweetness of the main product, this figure may vary in one direction or another.

The sweetened puree is placed on the stove and boiled until tender for 10 minutes. Then the workpiece is allowed to rest for 5-6 hours. At the same time, the jam is not covered with a lid. After the designated time, cooking is continued. The total number of passes is 3-4, and the boiling time is 10-15 minutes. The thickened, homogeneous jam, when hot, is poured into jars and screwed on with lids.

Melon jam in a slow cooker

Grate a kilogram of melon on a medium grater. The mass is placed in the main container of the multicooker and covered with the same amount of sweet sand. After mixing the products, they are allowed to stand for 20 minutes. Before starting cooking, add another 50 ml of water to the melon. Cook the jam using the “Stew” mode. The cooking time is set automatically or manually. The timer should go off after 60 minutes. During this period of time, the jam must be stirred a couple of times with a wooden or silicone spatula. Jam from a multicooker comes out a little thinner in the mixture, but this is compensated by the less time spent on making it.

The video presented by the “Good morning, WORLD!” channel will reveal to you the secrets of making melon-watermelon jam

How and how long to store melon jam

The finished melon jam is placed in steamed jars while still hot. This allows the workpiece to be stored for the longest amount of time – up to 2 years. If packaging is done in non-sterilized containers, then such a product can be stored in the refrigerator for 4 months.