Melon jam in a slow cooker

Melon jam with lemon in a slow cooker

Ingredients:

• sweet melon – 1.3 kg;
• small sugar – 800 g;
• vanilla extract – 1 teaspoon;
• lemon (large) – 1 pc.;

Manufacturing

According to the principle of the first recipe, we prepare the melon and measure the appropriate weight. Just cut it into slightly oblong pieces. Transfer the melon to the slow cooker and sprinkle it with small, snow-white sugar. We leave it in this position for 2.5 hours, and then, in the “Baking” mode, cook the melon in its juice for 60 minutes. Then turn off and close the multicooker for 8 hours. Afterwards, turn on the electrical appliance again, add a whole lemon twisted through a meat grinder, vanilla extract into the jam and boil it on the “Baking” for another 60 minutes.

This jam will turn out to be the thickest, so we won’t be able to spill it. Spoon the delicacy into the oven-fried jars and seal.

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Melon jam in a slow cooker - how to prepare it at home

A tender, fragrant dessert that can restore blood pressure, enhance tissue regeneration, relieve insomnia, and is very easy to prepare. Melon jam cooked in a slow cooker can be consumed as an independent delicacy, or you can prepare cocktails using it or add it to baked goods.

Secrets of making delicious melon jam

This golden-amber-colored melon delicacy helps normalize metabolic processes in the body, relieve nervous tension, and saturate the body with vitamins. Secrets to making a successful dessert:

• You should choose a melon that is ripe (but not overripe, without dents or rotten parts), firm, or even slightly underripe. This way the pieces will remain intact during cooking.
• A ripened melon, suitable for fresh consumption, is identified by its soft stalk. Fruits with a slightly green, dense stalk are suitable for jam.
• Soft fruits are best used for purees and jams.
• Pay attention to the smell of the fruit: the brighter it is, the more aromatic the jam will be.
• Mix sweet fruit to taste with citrus fruits (oranges, lemons, grapefruits), bananas, sweet and sour apples, berries (strawberries, raspberries), honey, sesame seeds, nuts, spices.
• You can cut the melon into slices with a knife with a curved blade or use a small ice cream scoop.
• When choosing a recipe for melon jam, look at the photo of the final product: evaluate how you like the color, the mixture of future sweetness.

Traditional melon jam in a slow cooker

• Time: 4 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 150 kcal/100 g.
• Purpose: conservation.
• Cuisine: international.
• Difficulty: easy.

The cooling period between heating allows the melon pieces to soak in the sweet syrup and become more tender. If desired, during the manufacturing process you can add vanillin, and replace the freshest lemon with 3-5 g of citric acid.

Ingredients:

• ripe melon pulp – 1 kg;
• sugar – ½ kg;
• lemon – 1 pc.

Manufacturing method:

1. Cut the washed, seeded and peeled fruit into medium-sized cubes. Cover the fruit pieces with sugar and let them brew at room temperature. After 3-3.5 hours, transfer the melon with sugar to the multicooker bowl.
2. Cut the washed lemon into large pieces along with the zest. After removing the seeds, pass the lemon pieces through a meat grinder and add the resulting pulp to the slow cooker.
3. Cook with the lid open on the “Baking” setting, stirring occasionally, for 45 minutes. Turn off the multicooker and let the jam cool in the bowl (about 40-50 minutes). Repeat the “making – cooling” cycle 2 more times.
4. Place hot melon jam in sterilized glass jars. Cover with metal lids, roll up the product, turn the jars upside down and throw them under a blanket until they cool completely.

With oranges and sesame seeds

• Time: 1.5 hours.
• Servings: 4 persons.
• Calorie content of the dish: 165 kcal/100 g.
• Purpose: dessert, preservation.
• Cuisine: international.
• Difficulty: easy.

Use the ripe fruit of the Kolkhoznitsa variety for jam. It is better to carefully select the orange seeds, otherwise they will give the jam a bitter aftertaste. Try to cut the orange and melon into similar sized pieces.

Ingredients:

• melon pulp – 800 g;
• sugar – 450 g;
• vanillin – 10 g;
• orange – 1 pc.;
• sesame – 30 g.

Manufacturing method:

1. Cut the melon pulp (without seeds and skin) into small cubes or cubes, place on the bottom of the multicooker bowl.
2. Peel the washed, dried orange and divide it into slices. Try to peel any membrane from any orange slice, remove the seeds, and cut each slice into 2 parts.
3. Layer the orange slices on top of the melon and cover the fruit with sweet sand. Add vanilla and sesame seeds.
4. Close the lid and set the “Extinguishing” mode. Cook the jam for 70 minutes, occasionally opening and stirring the mixture.
5. Place the hot product in sterilized jars, cover with metal lids and seal tightly. Cover the containers upside down with a blanket until the jam cools completely.

Cinnamon

• Time: 1.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 117 kcal/100 g.
• Purpose: dessert, preservation.
• Cuisine: international.
• Difficulty: easy.

Melon jam for the winter according to this recipe has a gentle aroma and a spicy oriental aftertaste. For lovers of tart flavors, it is recommended that instead of lemon juice, add 1 lemon (seedless), minced with zest.

Ingredients:

• water – 1 l;
• melon – 2 kg;
• sweet sand – 1 kg;
• lemons – 2 pcs.;
• ground cinnamon – ½ tbsp. l.

Manufacturing method:

1. Cut the fruit, peeled and gutted, into small cubes and place in a saucepan with a thick bottom. Pour the juice squeezed from lemon over the melon slices and add 300-400 g of sugar. Without stirring, let the fruit sit at room temperature for 2.5-3 hours.
2. Pour the remaining sugar into the multicooker bowl, add water, stir, and turn on the “Cooking” mode. When the water boils, cook the mixture with the lid open, stirring, for 5-7 minutes.
3. Pour the hot syrup over the sugar-infused fruit and stir. Carefully pour the mixture back into the slow cooker. Cook the jam on the “Stew” mode for 1 hour, stirring occasionally with a plastic spatula.
4. Add cinnamon to the finished hot product and stir thoroughly. Place the melon jam in sterilized glass containers and cover with metal lids. Turn the containers upside down, cover with a blanket, and let the treat cool completely.

Video

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Melon jam in a slow cooker

Ingredients

• 154 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step-by-step recipe with photos

I suggest preparing delicious melon jam for the winter. This delicacy is prepared in a slow cooker for 50 minutes, during this period of time no effort on your part will be needed, the miracle technology will do everything itself. The jam comes out very beautiful and fragrant. The melon pieces are soft, but at the same time they retain their original shape. When choosing products, give preference to the densest fruit; if the melon is very juicy, the jam may turn out watery.

A delicacy prepared according to this recipe will be a good candidate for store-bought sweets. Moreover, it is the most healthy and, in my opinion, even tastier. You can serve the jam with pancakes, pancakes and a cup of fragrant tea. Highly recommend!

To make melon jam in a slow cooker, prepare the ingredients according to the list for the recipe.

Wash the melon under running water, dry and cut in half. Using a tablespoon, remove the seeds.

Using a sharp knife, remove the skin and cut the pulp into medium cubes. Place the cooked pieces into the multicooker bowl.

Pour sugar over the melon and stir gently with a wooden spatula so as not to destroy the coating. Close the multicooker lid and turn on the “Stew” mode. Cook melon jam in a slow cooker for 50 minutes.

Meanwhile, prepare two 0.5 liter jars and sealing lids. Carefully rinse them with soda, rinse with clean water, and then leave them over steam for 5 minutes. Pour boiling water over the lids.

When the multicooker beeps, open the lid and carefully remove the bowl so as not to get burned.

Pour the prepared melon jam into prepared jars.

Cover with metal lids and roll up immediately.

Turn the container of jam upside down and wrap it in a warm blanket. Leave the containers in this position until they cool completely.

Store cooled preserves in a dry, cool place.

Melon jam in a slow cooker

Have you ever tasted anything tastier? Melon jam in a slow cooker is an extraordinary recipe for a not very ordinary homemade dessert. Making such jam takes a considerable amount of time. But, it is worth considering that constant presence in the kitchen is not at all necessary. The multicooker will do everything. And all that remains is to enjoy the finished thick amber jam with a summer taste. It’s especially nice to open a jar of this treat on a cool winter day.

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Ingredients and how to cook

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Total:

Production time: 2 d 14 h

manufacturing method

1. Wash the lemons under running water, then pour boiling water over them and, using a sharp knife, remove the skin from the citrus fruit. We try not to leave snow-white fibers on the lemon pulp - they impart a bitter taste. Next, cut the lemons into small half rings.

2. Place pieces of lemons into the multicooker bowl, add sugar and pour a little clean water at room temperature. Mix sugar with water and lemons. Turn on the multicooker, select the “Steam” mode and set the timer for 20 minutes. Close the multicooker with a lid and cook the lemon-sugar syrup, stirring occasionally with a wooden spoon or spatula.

3. We wash the melon with water to remove dirt and dust, and then wipe it dry with cardboard towels. Cut the melon into two halves and remove the skin from both parts. We clean the melon pulp from seeds or coarse fibers. Then cut the melon into small cubes about 1 cm in size.

4. Once the multicooker timer goes off and the lemon-sugar syrup is ready, drop the melon pieces into it. Turn on the multicooker again in the same mode and bring the contents of the bowl to a boil. Carefully remove the resulting foam on the surface using a slotted spoon or a tablespoon. Boil the jam for about 5-10 minutes, stirring all the pieces with a wooden spatula. Then cover the multicooker with a lid and turn it off.

5. Leave the jam to “simmer” in the bowl of the closed multicooker for about 12 hours, until it has completely cooled down.

6. After 12 hours, put the multicooker back into operation and set the same “Steaming” mode. Wait for the jam to boil and cook for 5 minutes. Then turn it off again and leave the jam to cool for 12 hours.

7. After 12 hours, we repeat the “Steaming” process again, boil the jam and add vanilla sugar, a cinnamon stick and a little ginger to it. Cook the jam for about 10 minutes and turn off the multicooker.

During this period of time, the melon jam will boil down and become thicker and more viscous. Place the jam in prepared sterile jars, roll up with sterile lids and place upside down under a blanket for the day. Then we transfer it to a cold storage space.