Melon jam for the winter and not only: 9 homemade delicious recipes

Melon jam for the winter and not only: 9 homemade delicious recipes

When you are significantly tired of all types of jam, those that are not quite classic for most of the Russian Federation come to the rescue. Melon jam is one of them. How to cook it best Read more...

1. Main
2. Best selections
3. Preparations for the winter
4. Homemade jam
5. Fruit and vegetable jam
6. Melon jam

• Snacks
• Dishes with ginger
• In a slow cooker
• Homemade jam
• Preparations for the winter
• Without sterilization
• Diets (Diet is a set of rules for human consumption of food) recipes for weight loss
• Dishes with oranges
• Dishes with lemons
• Orange jam
• Lemon jam
• Watermelons for the winter
• Vegetarianism
• Veganism
• Jam in a slow cooker
• Melons for the winter
• Recipes without butter and margarine
• Banana jam
• Preparations from fruits and berries
• Dishes with ginger powder

How to make delicious melon jam

Melon jam attracts with its inimitable smell and taste. It is not like the others, it is unusual for almost everyone, and therefore doubly cute. When finished, it has a soft golden or platinum color with slight transparency. Goes well with other fruits. For example, apples, lemons, oranges, bananas, pears, kiwis. To make melon jam smell even tastier, it’s great to add grated zest to it.

5 most commonly used ingredients in melon jam recipes:

Maybe there are recipes that don’t require boiling melon. But they almost always do it anyway. Firstly, the workpiece will not darken. Secondly, it will be able to survive longer.

Usually the melon is cut into cubes of a suitable size and filled with hot, sweet syrup. Keep for a day at room temperature. Then the syrup is drained, boiled and poured again for the day. Later, the melon is boiled in syrup until it becomes transparent.

Proportions: per kilogram of melon there are 2 glasses of water and 1.2 kg of sugar. The type of melon is not critical - brew from the one you were able to purchase (or grow, depending on who). Obviously, cut off the skin.

In winter, you get true summer in a jar.

5 of the fastest melon jam recipes:

• if you want your jam to have the most catchy and joyful color, add carrot or pumpkin juice to the syrup instead of water

Another not entirely ordinary solution: again, instead of water, the melon is poured into a martini mixed with lemon juice. The result is bright yellow jam. Per kilo of product: 100 ml of alcohol and 2 lemons. Sugar – 0.85 kg.

10 most delicious melon jam recipes

Melon jam is an original delicacy for those with a sweet tooth. Amber color, dense pieces, rich taste and additives in the form of lime, lemon, mint and spices will not leave real gourmets indifferent. We have collected 10 tried and tested recipes for delicious melon jam.

Selection and preparation of fruits

The usual design for making jam involves boiling fruits and berries in a concentrated sweet syrup. To speed up the process, the prepared product is covered with refined sugar and, after the juice appears, put on fire. The longer the mixture cooks, the thicker it becomes.

Ripe melons with sweet and fragrant pulp are perfect for jam. According to the technology, the pieces should remain dense and not fall apart, therefore it is better to set aside fruits with a loose structure for jam and marmalade.

The best varieties of melon for jam: Torpedo, Kolkhoznitsa, Parable, Raymond, Gulyabi.

Rules for selecting and preparing fruits:

1. When purchasing, inspect the fruit: there should be no dents, cracks, or brown spots on the surface.
2. A ripe melon is identified by a dry tail, a dull sound when tapped, and a pronounced smell.
3. Even fruits that are not very sweet are suitable for jam; the main thing is that the structure is dense.
4. Before cutting, the fruits are washed, cut into halves, and the fibrous part and seeds are removed with a large spoon or knife.
5. The skin is removed and the flesh is cut into small, beautiful pieces.
6. Melon peels for jam are soaked in water with soda to soften the structure (1 tsp per 1 liter of water).

The upcoming production of sweets depends on the technology indicated in the recipe.

The most delicious and ordinary recipes

Tasty and healthy melon jam comes from ripe, but not overripe fruits. Lemon, lime, orange, ginger, cinnamon and alcohol enhance the taste. We have prepared the top tested step-by-step recipes for every taste.

Traditional recipe

Ingredients:

• 1 kg melon;
• 1 kg sugar;
• 25 g citric acid;
• 250 ml water.

Transfer the prepared pulp into a deep basin, add sugar, lemon and leave for 30 minutes. Place the container on low heat, cook for 15 minutes and leave until completely cooled. Then return to the stove and cook for another 10 minutes. Pour the roast into 250 ml containers and seal.

With lemon

Ingredients:

• 1 kg melon;
• 1 kg sugar;
• 1 large lemon;
• 3 g vanillin or 1 vanilla pod.

Cut the pulp into cubes, put it in a basin and cover it with sweet sand. Wash the lemon, cut into thin slices, add to the melon. We leave the food overnight (that is, in the dark) .

Place the container on low heat and cook for 10 minutes, stirring the mass constantly. Then we leave it to brew for 10 hours and return the basin to the stove again for 10 minutes. At the end, add vanillin or natural vanilla beans, mix and cook for another 5 minutes. Pour the roast into jars and roll up the lids with a key.

With lime and mint

Ingredients:

• 500 g melon;
• 3–5 leaves of fresh mint;
• 0.5 lime;
• 180 g sugar.

Cut the prepared pulp into cubes with a curly knife, put it in a bowl and cover with sugar. After half an hour, put the container on low heat and wait for it to boil. Then add mint and juice of half a lime. Cook for 10–15 minutes, pour the mixture into clean jars and seal tightly.

Melon jam “Shock”

The delicacy got its name thanks to its manufacturing technology. The pieces are dipped into bubbling sweet syrup, so they become transparent and retain their dense structure.

Ingredients:

• 1 kg melon;
• 1 kg sugar;
• 250 ml water;
• 0.5 lemon.

Cut the pulp into cubes. We make syrup from water and sugar, immerse the pieces in it and pour in lemon juice. We wait for it to boil and cook for about an hour. During the manufacturing process, carefully stir. After the sweet liquid thickens, transfer the mass into a clean container and seal it.

Cinnamon

Ingredients:

• 700 g melon;
• 700 g sugar;
• 15 g citric acid;
• cinnamon sticks.

Cut the prepared product into cubes, put it in a basin and cover with sugar. After 30 minutes, put on low heat, bring to a boil, add citric acid, cook for 15 minutes. Place a cinnamon stick in each jar and spread the mixture. Seal tightly with lids.

With banana

Ingredients:

• 1 kg melon;
• 2 ripe bananas;
• 500 g sugar;
• 0.5 lemon.

Cut the pulp into cubes, bananas into circles. Place the ingredients in a deep container and add sugar. After 30 minutes, put it on the stove and cook for 15 minutes over low heat. At the end, pour in lemon juice, boil for 5 minutes and pour into a clean container.

With cognac

Ingredients:

• 1 kg melon;
• 1 kg sugar;
• 100 ml cognac (brandy);
• 1 lemon.

Cut the cooked melon into cubes. Prepare syrup from water, sugar, lemon juice and alcohol. Dip the pulp into it and cook for 40–50 minutes until the water thickens. Pour the mixture into 250 ml jars and close tightly.

Topaz jam with ginger

Ingredients:

• 800 g melon;
• 800 g sugar;
• 500 ml water;
• a pinch of dry ginger;
• 1 lemon.

Cut the prepared pulp into cubes and boil in boiling water for 5 minutes. Prepare a syrup from water and sugar, immerse the melon in it, wait for it to boil, remove from heat and leave for 8 hours. Then return the basin to the stove, add ginger powder and pour in lemon juice. Cook for 15 minutes and pour the hot mixture into jars.

From melon peels

Ingredients:

• 800 g melon peels;
• 1 kg sugar;
• 5 g citric acid;
• 5 g vanillin.

Cut the crusts, previously soaked in water with the addition of soda, into strips, put them in a basin and cover with sugar. Leave in a cool place for 2-3 hours. Then we put the basin on low heat and wait for it to boil. Turn off the heat and leave to brew for 6 hours. We repeat the step three times. At the end of production, add citric acid and vanillin. Place the jam in a clean container and close tightly. The syrup becomes thick and the crusts become transparent.

In a slow cooker

Ingredients:

• 800 g melon;
• 1 orange;
• 600 g sugar;
• 5 g vanillin.

Cut the cooked melon into pieces. Remove the peel from the orange and cut the pulp into cubes.

Place the ingredients in a bowl, add sugar and gently stir the mixture. Set the “Extinguishing” mode for 1 hour, do not close the lid. Stir the mixture from time to time, boil as needed to the desired thickness and pour into jars.

Tips for making, rolling and storing

To make melon jam without unnecessary labor and without spoiling the food, use the advice of experienced housewives:

1. Be sure to sterilize glass containers and lids before serving.
2. Additional pasteurization in a water bath is not required, since a huge amount of sugar acts as a good preservative.
3. After sealing the jars with lids, turn them upside down and wrap them in a thick blanket or blanket until they cool completely.
4. Store the workpieces in a cool, dark place.
5. The traditional ratio of fruit pulp and sugar is 1:1. But, taking into account the sweetness of the product, the quantity can be adjusted at your own discretion.
6. Refined sugar can be replaced with coconut sugar (1 g beet sugar = 10 g coconut sugar).
7. To neutralize the cloying, add citric acid, lemon or lime juice.
8. For cooking, use a copper or duralumin basin. Containers with an enamel coating are not suitable, as the food will burn.
9. Use a wooden or silicone spatula to stir the mixture. Contact with an iron spoon causes the pulp to oxidize and darken.
10. When making jam in a multicooker, do not close the lid so that the liquid evaporates freely.
11. For sealing cans, lids are either turnkey or threaded.
12. To test the readiness of the sweet syrup, drop a small amount onto a plate. If the drop quickly freezes, it means it’s ready.
13. At the end of cooking, skim off the foam so that the syrup remains clear.

Reviews

Melon jam is a real delicacy, as evidenced by positive reviews.

Yana, Krasnodar : “I have been making jam from melon crusts for a long time. Everyone at home really likes it. I add star anise or cinnamon sticks when cooking the syrup, then remove it. I use it as the inside of open-faced pies.”

Anna, Semiluki: “I tried extraordinary melon jam for the first time while visiting a friend. Last year I prepared several jars using the usual recipe with citric acid. I came across an unsweetened fruit, but it’s a shame to throw it away. I added more sugar than indicated in the recipe and lemon juice. We ate the jam first.”

Conclusion

Melon jam is a good method to preserve sunny fruits for the winter. When cooked in sweet syrup, the pieces retain a dense structure, and the liquid becomes viscous and fragrant, reminiscent of honey.

The preparation is added to the filling for sweet open pies and used as a topping for cream desserts and ice cream. Lemon or lime juice helps vary the taste and adjust the sweetness; cinnamon sticks or star anise add spicy notes.

Melon jam

Melon jam 4.4 6

Melon jam is one of the culinary rarities, probably because the ripe melon in its freshest form is so tasty that there is simply no left for jam. I recommend creating this delicacy for you at least once. . further

Confiture “Sunny Melon” 4.7 6

Have you purchased a fragrant melon, but slightly unripe or not sweet? Not a failure! I’ll tell you how to prepare Sunny Melon Confiture. The confiture comes out sunny, fragrant, with a slight sourness of lemon. . further

Melon jam for the winter in a slow cooker 4.3 1

If you haven’t tried it yet, then be sure to prepare melon jam for the winter in a slow cooker at home. It is indescribably simple, very tasty and very fragrant. . further

Melon jam with lemon 4.6

Melon jam with lemon is tender and fragrant. If the melon is very ripe, then you will get excellent jam. The jam must be cooked for five minutes to preserve the tenderness and taste of the melon. Success! . further

Melon jam for the winter 4.3

Regular, sweet and satisfying melon jam is exactly what any housewife must prepare for the winter. Melon jam, paired with a cup of hot tea, will brighten up even the coolest winter evening! . further

Melon jam for the winter without sterilization 3.7

An unusual melon jam for the winter without sterilization at home turns out to be very tasty and fragrant. Some people prepare it with oranges or cinnamon. This recipe is traditional. . further

Melon jam 3.6

Melon jam has a corresponding smell and wonderful taste. You will immediately love it! Golden thick jam will amuse your sweet tooth and remind you of summer on winter evenings. Making jam is very simple! . further

Melon and apple jam 4.0

What dishes do you make from melon? I don’t cook anything from it at all, I just eat it just like that. But I learned that the pronounced taste of this fruit can be used for preparations. You will be amazed how delicious it is! . further

Melon jam for the winter with lemon 3.2

Melon jam with lemon for the winter will help you vary the list of homemade preparations. The opinions of virtually everyone who has tried this jam agree on one thing - it is very tasty. . further

Quick melon jam 2.4

Has the harvesting season begun? Take a very interesting and simple recipe for quick melon jam. Fragrant, sweet and very appetizing. . further

Melon jam with orange 2.7

If you want to prepare an unusual dessert for the winter, then melon jam with orange is what you need. It is prepared according to the classic recipe for several days. . further

Melon jam with cinnamon 2.0

This melon jam with cinnamon is not just a savory treat, but also a good syrup for pistachio ice cream. It can be created using 2 methods - with and without pieces of melon. . further

Banana and melon jam 2.7

If you still don’t understand how to make banana and melon jam at home, here’s a simple recipe for you! Savory, sweet and very colorful! Gourmets will literally appreciate this greeting from summer! . further

Melon jam 4.4

Very fragrant, indescribably catchy and wonderful melon jam at home will amaze your loved ones and guests with its taste. And the most important thing is that it is absolutely not difficult to prepare. Be sure to try! . further

Melon jam with ginger 5.0

Melon jam is unique, fragrant and tasty, a real delicacy. And if you haven’t cooked it yet, be sure to try it. Fresh ginger here adds its own unique smell and taste. . further

Melon jam with raspberries 5.0

I offer a recipe for an extraordinary jam made from the fragrant gifts of summer - melon and raspberries. Prepare a couple of jars of fragrant jam that will pleasantly amuse you in winter! . further

Watermelon and melon jam 5.0

What do you like more – watermelon or melon? Be sure to try this jam recipe and you will literally fall in love with both! . further

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How to make sweet melon jam at home is easy to understand by referring to the detailed photo recipes. To ensure that the jam is only tasty, you should choose a more fragrant and dense fruit. Be sure to cut off the hard crust and some of the hard flesh underneath. Select seeds from inside. Cut the pulp and sprinkle with sugar until the juice begins to stand out. All recipes for making savory melon jam have their own individual characteristics. It is prepared with or without water, with the addition of lemon or watermelon. But every time it comes out fragrant, golden and perfectly fights vitamin deficiency and seasonal blues. It is an excellent aid in the treatment (the process of alleviating, removing or eliminating symptoms and diseases) of anemia, cardiovascular diseases, and insomnia. Homemade melon jam for the winter takes longer to cook than usual, but it is remarkably preserved in the most ordinary pantry.

10 recipes for fragrant melon jam

Unusual sweet treats with the addition of lemon, apples, bananas, ginger, cognac and even pepper.

Try to choose a mature but fairly firm melon. Before making it, peel it and remove the seeds so that only the pulp remains.

To preserve the jam for the winter, pour it into sterilized jars and roll up the lids. Then turn it upside down, wrap it in a blanket or towel and leave it there until it cools completely. Store the jam in a dark, cool place, such as a pantry or refrigerator.

1. Regular melon jam

Ingredients

• 1 kg melon;
• 1 kg sugar.

Manufacturing

Cut the melon into small pieces, approximately 1 centimeter wide. Add sugar, stir and leave for 4 hours at room temperature.

Place on the stove, bring to a boil and cook over low heat for 7 minutes after boiling, stirring constantly.

After 3 hours, boil again for 7 minutes. Afterwards, cool and, if desired, grind the mass with a blender to obtain the most uniform thickness. Then boil again for about 15–20 minutes.

Try

• 5 good recipes for jam from watermelon rinds

2. Melon jam with lemon

Ingredients

• 800 g melon;
• 1 lemon;
• 400 g sugar.

Manufacturing

Cut the melon into pieces. Squeeze the juice out of the lemon and grate the zest on a small grater.

Pour sugar over the melon, stir and leave at room temperature for 3-4 hours or overnight (that is, in the dark) .

Place the mixture on the stove, bring to a boil and cook for 5 minutes over low heat. Then leave to cool. After 5 hours, add zest and lemon juice. Boil again for 5 minutes, and then wait 5 hours. Boil the jam a third time for the same amount of time.

Prepare

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3. Melon jam with spices

Ingredients

• 500 g melon;
• 1 lemon;
• 200 g sugar;
• 2 boxes of cardamom;
• 1 star anise.

Manufacturing

Cut the melon into small pieces. Squeeze the juice out of the lemon and grate the zest on a small grater. Place everything in a saucepan. Add sugar. Add the cardamom seeds, peeled from the pods, and star anise and stir.

Bring to a boil over low heat and cook until the sand is completely dissolved. Stir constantly.

Remove the pan from the stove and leave for a day. Then boil again and cook for 6–8 minutes. After another day, repeat cooking.

Rate the taste

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4. Melon jam with apple

Ingredients

• 450 g melon;
• 250 g apples;
• ½ lemon;
• 150 g sugar;
• 1 teaspoon agar-agar.

Manufacturing

Cut the melon into small pieces, apples into cubes. Squeeze the juice out of the lemon.

In a saucepan, stir the melon with sugar and lemon juice. Bring to a boil and simmer over low heat for 15 minutes. Cool and after about an hour and a half, keep it on the fire for the same amount of time.

When the jam has cooled again, pour off about a third of the syrup and dissolve the agar-agar in it. Leave for 25-30 minutes.

Add apples and agar-agar syrup to the pan with the melon. Boil and simmer over low heat for approximately 15 minutes. Grind everything with a blender and bring to a boil again.

Do

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5. Melon jam with ginger

Ingredients

• 1 kg melon;
• 70 g ginger;
• 1 lime;
• 150 g regular sugar;
• 150 g candy sugar.

Manufacturing

Cut the melon into small pieces. Chop the ginger. Squeeze the juice out of the lime and grate the zest on a small grater. Place everything in a saucepan, add both types of sugar and stir. Leave for 2 hours at room temperature. Stir occasionally.

Bring to a boil over high heat and cook, stirring constantly. After 5 minutes, remove the melon pieces and leave the syrup to boil for another 5 minutes. Return the wedges to the pan and simmer for 5 minutes.

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6. Melon jam with banana

Ingredients

• 800 g melon;
• 400 g sugar;
• 1 lemon;
• 1 banana.

Manufacturing

Cut the melon into medium pieces, add sugar, stir and leave overnight (that is, in the dark) at room temperature.

Squeeze the juice out of half a lemon. Cut the other half and banana into small thin slices.

Add lemon juice to melon. Bring to a boil and cook over low heat. After 30 minutes, add the banana and lemon and cook until thickened, about 10-15 minutes more. Stir constantly.

Pamper yourself

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7. Melon jam with cognac

Ingredients

• 1 kg melon;
• 300 ml water;
• 200 g sugar;
• 200 ml cognac.

Manufacturing

Cut the melon into large pieces.

Boil water and dissolve sugar in it. Add melon to the bubbling syrup and simmer over low heat for 15–20 minutes. Pour in cognac and stir.

Place the melon pieces in a jar, fill with syrup and roll up the lid.

Experiment

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8. Melon jam with orange and lemon

Ingredients

• 1 kg melon;
• 1,200 ml water;
• 2 teaspoons of soda;
• 1 lemon;
• 1 orange;
• 1 kg sugar.

Manufacturing

Cut the melon into large pieces. Pour 1 liter of water with soda and leave overnight (that is, in the dark) . Afterwards, wash the melon thoroughly under running water and dry it with cardboard towels.

Cut the citrus fruits and zest into small pieces.

Boil 200 ml of water in a saucepan. Add sugar, stir and cook over medium heat until completely dissolved. Add lemon and orange to the syrup and leave to simmer for another 4-5 minutes. Place the melon in the pan, turn off the heat, cover with a napkin or gauze and leave for 5–6 hours or overnight (that is, in the dark) at room temperature.

Then bring to a boil over low heat and cook for 10 minutes. After 1 hour, boil again for the same time. Repeat the function after another 1 hour. After the third cooking, cool.

Prepare for the winter

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9. Melon jam with pepper

Ingredients

• 1 kg melon;
• zest of 2 lemons;
• 150 ml lemon juice;
• 850 g sweet powder;
• ½ teaspoon ground white pepper.

Manufacturing

Cut the melon into pieces approximately 3 cm long. Grate the zest on a small grater. Mix everything with lemon juice and sweet powder. Cover with a lid and leave in the refrigerator for 6-8 hours or overnight (that is, in the dark) .

Boil over high heat, then reduce it to very low and cook for 45–60 minutes. Stir constantly. A couple of minutes before cooking, add pepper.

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10. Melon jam with cucumber and mint

Ingredients

• 250–300 g cucumbers;
• 400–500 g melon;
• 250 g sugar for jam (with pectin);
• 1 teaspoon citric acid;
• 1 pinch of vanillin;
• 1 sprig of mint.

Manufacturing

Peel the cucumbers and grate them together with the melon on a small grater. Add sugar, citric acid, vanillin and chopped mint. Leave for 2 hours at room temperature.

Bring to a boil over high heat and cook, stirring constantly. After 5 minutes, drop a little jam onto a plate. If it does not set and spills, cook for a couple more minutes. If the drop hardens, the treat is ready.