I also add a little lemon juice and zest: the citrus tint only enhances the main flavor. And the appearance of such jam will be wonderful: transparent pieces in thick syrup - very beautiful! The big plus of this melon jam recipe is that it is quite easy to prepare: you just need to prepare the melon, and then just cook it in several stages.

So this simple melon jam will really appeal to those who don’t like overly complicated recipes. Well, I won’t rant for a long time, but rather quickly get to the point. So, melon jam – a step-by-step recipe with pictures – is at your service!

Ingredients:

• 1 kg melon;
• 0.5 kg sugar;
• 1 lemon.

*The weight of the prepared melon is indicated - without rind and seeds. From the specified amount of ingredients, approximately 0.75 liters of jam is obtained.

How to make melon jam:

We choose ripe melon for jam, with dense, aromatic pulp. Wash the melon with running water and lightly wipe it (only for the convenience of further work with it).

Cut the melon into 2 halves and remove the core. Then cut into 3-4 slices and remove the skin.

We cut the melon into small pieces 2-2.5 cm in size. This is perhaps the most labor-intensive moment in the entire process of making melon jam.

We transfer the melon to a saucepan in which we will cook the jam and add sugar.

Set aside for 30 - 40 minutes. During this time, the melon will release quite a lot of juice.

Remove the zest from the lemon (grate it on a fine grater) and squeeze out the juice. Add to melon.

Mix the melon with sugar and put on fire.

Bring the future melon jam with lemon to a boil over medium heat, stirring. Then reduce the heat to low and cook for 7-10 minutes.

Set the jam aside for 4-5 hours. During infusion, the melon pieces are saturated with syrup and become transparent.

Place the pan with the melon on the fire, bring to a boil over high heat and cook over low heat for 10 minutes, stirring occasionally. Periodically remove the foam (very little of it is formed). Infuse the jam again for 4-5 hours. Place on the fire, bring to a boil and cook for another 5 minutes.

Place the finished jam in dry, wiped, sterilized jars - all the way to the top. Close the jars immediately.

Turn the jars of jam upside down and leave until completely cool.

Melon jam is an exceptional delicacy that not only has an interesting taste, but also has great benefits for the body. It is not surprising that in some countries this sweet dessert is valued on a par with natural honey.

Benefits of melon jam

The main benefit of melon jam lies in the chemical composition of the main ingredient. The pulp of the berry contains numerous minerals, including iron, magnesium, potassium, and sodium. As well as vitamins of groups C, P, B9, A, natural sugars, fruit acids, pectins and a lot of natural fiber. Of course, during the cooking process the beneficial properties of the product decrease somewhat, so it is recommended to prepare the jam as soon as possible with minimal heat treatment.

With regular consumption of even a small amount of melon jam, a number of beneficial changes occur in the body:

• the condition of the skin and hair improves;
• metabolic processes are normalized;
• blood pressure stabilizes;
• tissue regeneration accelerates;
• relieves nervous tension and irritability.

In addition, melon jam is an excellent way to avoid seasonal vitamin deficiency, anemia, insomnia, cardiovascular and other diseases. A spoonful of sunny-colored sweet jam will lift your spirits on a cloudy day, and a cup of tea with it will warm you up in the cold.

Melon honey is very useful for children and adults, the effect of which is similar to the more familiar product. It helps get rid of fatigue, saturate the body with vitamins and important elements. In addition, this is an absolutely environmentally friendly product, because no additives are used for its preparation, including sugar.

To make exceptional jam, you need to choose a melon that is very aromatic, slightly unripe and quite dense so that its pieces do not fall apart during cooking. A large berry should be peeled from the outer peel, the top too hard layer should be removed, as well as the seeds inside.

To enhance the taste and beneficial characteristics of a sweet dessert, you can add other fruits and berries to it. And to make the jam look even more interesting and original, pieces of melon can be cut with a knife with a shaped blade.

Use melon jam like any other product. It is suitable as a sweet sauce for pancakes, pancakes, cheesecakes and ice cream. Jam, jam and honey can be added to homemade baked goods, desserts and cocktails.

Melon jam - classic recipe + video

The classic version of melon jam will provide the dessert with a subtle aroma and refined taste, and a step-by-step recipe and video will help you cope with its preparation.

• 1.5 tbsp. clean water;
• 1.2 kg sugar;
• 1 lemon or 3 g of acid;
• 5 g vanillin.

Preparation:

1. Cut the melon pulp into arbitrary (curly) pieces. Place them in boiling water and blanch for about 5 minutes.
2. Place the pieces in a colander or sieve to drain excess liquid.
3. Cook simple syrup with lemon juice and vanilla.
4. Pour the aromatic liquid over the melon pieces and let sit for at least 6 hours.
5. Place the container with jam on low heat and cook after boiling for 10–15 minutes.
6. Cool completely, pour into jars, seal tightly and store in a cool place.

Melon jam in a slow cooker - step-by-step recipe with photos

On a cold winter evening, it’s so nice to drink a cup of tea with aromatic melon jam prepared in a slow cooker. The whole process will take no more than a few hours.

For 1 kg of melon prepare:

• 0.5 kg sugar;
• lemon or 1/3 tsp. citric acid;
• 1/8 tsp vanilla.

Preparation:

1. Cut the prepared melon pulp into small cubes of the same shape.

2. Place them in a multicooker bowl and cover with sugar.

3. After 3-4 hours, add citric acid. When using lemon, grind the washed fruit together with the peel in a meat grinder to make a paste. Mix well and boil in the “Steamer” mode. Due to the exceptional juiciness of the melon, the jam will turn out quite liquid and this is normal.

4. As soon as the liquid begins to show signs of boiling, switch the appliance to the “Baking” mode and cook for 40 minutes with the lid open, stirring lightly occasionally.

5. The melon jam itself is already completely ready; all that remains is to pour it into dry jars and seal tightly. Depending on the type of the main ingredient, the color of the sweet liquid can vary from bright yellow to almost transparent.

Melon jam with lemon

By itself, melon jam has a very delicate, weakly expressed taste, but with the addition of lemon it turns into a real culinary masterpiece. Using the recipe given as a basis, melon jam can be made with orange, lime, and grapefruit.

For 1 kg of melon pulp, take:

• 0.7 kg sugar;
• 2 lemons.

Preparation:

1. Cut the melon without peel and seeds into equal slices, sprinkle generously with sugar and leave for several hours to release the juice.
2. Bring the future jam to a boil over low gas and cook for 5–10 minutes.
3. Leave it to steep for 6-10 hours, and then boil for another 5-10 minutes.
4. After another 6-10 hours, add lemon, cut into thin slices along with the peel. Boil for 15 minutes.
5. After cooling completely for the last time, boil for 5-10 minutes and pour while hot into clean glass containers for further storage.

Melon and watermelon jam

It is difficult to find a family whose members deny themselves the pleasure of eating plenty of sweet watermelons and fragrant melons during the summer season. Experienced housewives recommend not throwing away the crusts of these unusual berries. After all, from them, more precisely from the white, harder part, you can make excellent jam.

• 0.5 kg melon peels;
• the same amount of watermelon rinds;
• 600 ml water;
• 400 g granulated sugar.

Preparation:

1. Trim off the rougher outer skin from the white part of the melon and watermelon and cut into arbitrary cubes.
2. Immerse them in salt water for half an hour, and then soak them in boiling water for another 10 minutes.
3. Make simple syrup from sugar and water, pour over the prepared pieces, let them soak in sweetness overnight, and cook the jam in 4 batches according to the following scheme: bring to a boil, let stand for 3 hours.
4. Boil one last time and pour into jars.

Melon and banana jam

Melon jam acquires a very original taste in combination with other fruits, such as bananas. Just a couple of days and the thick jam-like mass is ready.

For 1.6 kg of melon pulp, take:

• 1 kg of well-ripe bananas;
• 4 lemons;
• 1.6 kg sugar;
• a little vodka or cognac.

Preparation:

1. Place the melon pieces in a saucepan and cover them with sand. Cover with a napkin and leave overnight.
2. In the morning, add the juice of one lemon, stir and simmer over low heat for about half an hour.
3. Cut the remaining lemons, well washed and dried, into thin slices along with the rind. Peel the bananas and chop into discs.
4. Add both ingredients to the melon and simmer over low heat until the fruit softens and begins to puree. After this, boil a little more so that the mass thickens somewhat.
5. Place the hot jam into small jars. Cut out circles from paper, dip them in alcohol and place on top. Roll up with metal lids.

Melon jam for the winter

Depending on the desired result, the method of making jam may vary slightly. For example, for long-term storage the mass will have to be cooked a little longer than usual, but the finished sweet will last all winter even in a warm pantry.

For 1 kg of melon take:

• 0.7 kg sugar;
• 1 lemon;
• 3 g vanilla.

Preparation:

1. As usual, chop the melon into pieces, place them in a suitable bowl and sprinkle with sugar. Stir and let sit overnight.
2. In the morning, add lemon juice and boil the future jam for about five minutes. Let it rest until evening and boil again. Repeat the procedure for another 2-3 days.
3. During the last cooking, add vanilla, simmer the mixture for about 10 minutes at a low boil, pour into jars and seal with metal lids.

Thick melon jam

By following the original step-by-step recipe in your own kitchen, you can prepare thick melon jam with a delicate taste and pleasant aroma. And spicy ingredients will add a special zest to it.

Take 2 kg of melon:

• 1 kg sugar;
• 2 lemons;
• 50 g fresh ginger root;
• a pinch of cinnamon or vanilla if desired.

Preparation:

1. For thick jam, take ripe melon with sugar pulp, the “Torpedo” variety is suitable. Chop it into 1 cm cubes.
2. Place them in an enamel container, grate the ginger root there on a fine grater and add the juice of well-squeezed lemons. Sprinkle all 2-3 tbsp. sugar, stir and leave for a couple of hours.
3. For 1 kg of sugar, take about 1 liter of water, place the container on the fire and, while stirring, wait until the crystals are completely dissolved, but do not boil.
4. Pour the weak syrup over the melon and cook for about 15 minutes on low gas. Then add the remaining sugar in several additions.
5. Cook until the mixture thickens. As soon as a drop of hot jam stops “floating” on a cold plate, it is ready.
6. Add your choice of cinnamon powder or vanillin, simmer for a couple more minutes and pour the hot mixture into jars.
7. Roll up with metal lids and cool naturally.

Liquid melon jam

Everyone is free to choose dessert to their own taste. Some people like to spread a thick layer of jam on a piece of toast, while others prefer to add a spoonful of aromatic sweetness directly into the cup. In the latter case, the following recipe will come in handy.

For 1 kg of melon pulp, take:

• 1 kg sugar;
• 1 tbsp. water;
• 1 tbsp. cognac

Preparation:

1. Prepare the melon by cutting off the rind, removing the seeds, and cutting into equal slices using a curly knife.
2. Place in a suitable bowl, sprinkle with cognac and sprinkle with half the sugar. Leave in a cool place for 2-3 hours.
3. Prepare syrup from the remaining sand and water, pour over the melon and leave for a day.
4. Drain the syrup, boil it and pour it back again. Repeat the procedure a couple more times.
5. Lastly, cook the jam for about 5-10 minutes, pour into glass containers and close with lids.

Melon jam prepared according to this recipe acquires a very unusual aroma. A piquant note is provided by natural honey, cardamom and pieces of almonds.

For 1 kg of melon without seeds and peels, take:

• 300 g sugar;
• 120 g honey;
• 2 packs of special gelling additive for jam;
• 60 g almonds;
• 2 lemons;
• 12–14 cardamom stars.

Preparation:

1. Divide the melon pulp into two parts, chop one with a blender, and cut the second into cubes. Mix, add freshly squeezed lemon juice.
2. Grind the cardamom stars into powder in a coffee grinder and sift through a sieve. Cut the almonds into small pieces.
3. Add honey to the melon, as well as prepared nuts and spices. Place the container over low heat and bring to a boil.
4. Mix the gelling agent with sugar and add to the jam. Continue cooking for another 5-6 minutes, skimming off any foam that appears on the surface.
5. When hot, place into jars and close tightly with lids.

Melon honey - jam without pulp

Melon honey is especially popular among connoisseurs of sweet preparations. It turns out to be especially aromatic and no less useful than the real thing. And you can prepare it according to the following recipe and for this you only need the melon itself.

1. Take a melon with especially tender sugar pulp. Grind it randomly with a knife or scroll in a meat grinder with a large grid installed.
2. Place the mixture in a gauze bag and squeeze out as much juice as possible.
3. Pour it into a saucepan and bring to a boil, skimming off any foam that appears on the surface. Filter through several layers of gauze.
4. Place on low heat and cook until the volume reduces by 5-6 times. Check the readiness of the honey drop by drop: when hot it may “float” a little, but when cold it should “freeze” on the surface of the plate.
5. Strain the boiled mass again through multi-layer gauze and pour into sterilized jars. Roll up the lids and cool without turning over.

Melon has an unusual and aromatic taste. It is not only tasty, but also healthy, as it contains many minerals, fiber, iron, and vitamins. Melon jam is a delicacy; it retains all its beneficial properties.

Melon jam

This recipe is easy to prepare. To get tasty jam, choose a ripe melon, but if you take a juicy one, the jam will be runny, and if it is harder, the product will be thick. But in any case, tasty and aromatic. The main thing is that the fruit is strong; you can add more sugar for boiling, but this will not change the taste.

Ingredients:

• two kilograms of ripe melon;
• 1.4 kilograms of granulated sugar;
• 30 grams of citric acid or freshly squeezed lemon juice.

Process of making jam:

1. Prepare all the necessary products: sugar, lemon and melon.
2. Remove the skin from the melon and cut into cubes.
3. Sprinkle with sugar and let soak for thirty minutes until the juice appears.
4. Place it on a lit stove. Once the mixture boils, keep it on low heat for ten minutes. Then let the jam sit for four hours.
5. Then cook for another ten minutes.

The resulting jam is removed from the heat and placed in jars prepared in advance. Cover with lids and allow to cool before storing in a cool place.

Recipe for jam “Melon with lemon”

Many people admire the honey taste of melon jam. The sweet product is consumed with pancakes, pancakes, and can even be spread on a bun. The whole process of preparing jam will not be long, so it will not create any difficulties. But in winter you can treat yourself to a delicious product.

Ingredients for making jam:

• one kilogram of melon;
• seven hundred grams of granulated sugar;
• one fresh lemon;
• three grams of vanillin.

1. Wash the melon thoroughly and wipe dry. Then cut into two halves. All entrails along with the seeds must be removed.
2. Cut the peel from the pulp, which must be cut into small pieces.
3. The chopped melon should be poured into a saucepan or container for making jam. Add sugar and cover with a lid. Then you need to shake well to mix everything.
4. Then you need to leave it for five hours for the pieces to soak in sugar and for the juice to appear. You can leave it to stand overnight.
5. Before cooking, add squeezed lemon juice.
6. Place on the fire and bring to a boil over high heat. Cook on low for five minutes, stirring the mixture constantly so that the jam does not burn.
7. Then set the container with the contents aside for ten hours. Once the jam has stood, you need to boil it again for ten minutes over low heat.
8. Leave the resulting mixture for another eight hours. Then add vanillin, you can even grate lemon zest. After this, you need to cook for fifteen minutes, remembering to stir.

Remember that the consistency of the resulting jam will depend on the correct cooking steps. Don't forget to sterilize the jars and lids first. Place hot jam into containers and cover with lids.

Recipe for melon jam “Assorted”

To give melon jam a more refined taste, many housewives add other fruits to it. Bananas and oranges grow in warmer climates but pair very well with melon. Therefore, together they provide not only a tasty product, but also a product rich in vitamins. Which is loved not only by adults, but also by children.

Ingredients:

• one kilogram of peeled melon pulp;
• 800 grams of granulated sugar;
• Two bananas;
• One orange.

Preparation and cooking stages:

1. Cut the melon, remove all the veins and seeds, peel and cut into small pieces.
2. Wash the orange well under the tap and wipe dry with a towel. Cut the zest into strips. Use a knife to cut off the white surface of the fruit, and then divide it into pieces. If there are bones, they must be removed.
3. Pour all prepared products into one container and add sugar. And then mix thoroughly with your hands. Everything should sit for four hours.
4. Place the container on the stove and bring to a boil. Simmer over low heat for ten minutes, stirring regularly.
5. Let the brew sit overnight, then bring it to a boil again and cook for 25 minutes over low heat.
6. 15 minutes before the end of cooking, peel the bananas, chop them into small pieces and add them to the container with jam.
7. Mix everything thoroughly and cook for the remaining fifteen minutes. Any foam that appears must be removed.
8. The final stage will be pouring the jam into jars, which are hermetically sealed with lids.

Another recipe for unusual preparations for the winter is. Thanks to its beneficial properties, it will not only become a treat for your household, but will also have a beneficial effect on the body.

Melon jam with apples

In August, many fruits will be ripe, including apples and melons. Therefore, you can prepare a delicious preparation for the winter from them. The jam will turn out beautiful in appearance: similar to amber-colored jam with pieces of fruit. It is very tasty and has a unique aroma. It is better to choose apples with dense pulp so that the pieces retain their shape when cooked.

Ingredients:

• one and a half kilograms of melon pulp;
• half a kilogram of apples;
• half a kilo of sugar;
• one medium-sized lemon.

Process for making jam:

1. Grind the peeled melon pulp in a blender until smooth.
2. Place sugar and melon mixture into a container. Cook over chalked heat until it becomes thick like honey. At the end of cooking, add squeezed lemon juice.
3. While the melon is cooking, you can prepare the apples. They need to be peeled with a knife and the seed pods removed completely. Then cut into thin slices.
4. Pour the prepared slices into the boiling melon puree and cook for three minutes. Then let the jam cool. Let it sit for six hours.
5. Then bring to a boil again and cook for 2-3 minutes.

The jam should be placed into jars while hot. To store it in a warm place, it must be sterilized for twenty minutes if the jars are half liter. And then close the lids.

If after making jam you have extra apples left, then you can make it from them, which many of us are familiar with from childhood.

Recipe for savory melon jam

Melon is considered a tasty fruit, so it is often consumed fresh, without leaving anything for jam. But if you cook it according to this recipe, you will be surprised at what an original and flavorful dish you get. And jam preserves the beneficial properties of melon. Those with a sweet tooth will love this greeting from the sunny summer.

Ingredients for one serving:

• 800 grams of melon pulp;
• four bananas;
• two medium-sized lemons;
• two glasses of granulated sugar.

Process for making jam:

1. In the evening, take care of the melon: peel it, remove seeds and veins. Cut into cubes and pour into a wide bowl and add sugar.
2. Leave in a cool place overnight, but do not put in the refrigerator.
3. In the morning you can start cooking. Pour a glass of water into the container, stir the contents, bring to a boil, and cook for five minutes.
4. Peel the bananas and cut into thin slices.
5. Also remove the zest and white skin from the lemons. Then cut them into thin slices.
6. Place all prepared ingredients into a bowl of jam, mix and simmer over low heat for twenty minutes.

If you get a thick consistency and the pieces of added fruit look transparent, then the jam is ready. Now it needs to be placed in sterilized prepared jars and screwed on tightly with the lids.

Recipe for original melon jam

For this recipe, you need to choose a melon that is not ripe, but has an aroma and tastes sweet. When prepared correctly, you will get a tender dish with a warm honey color. The jam has a refined aroma. You can eat this dish not only with tea, but also add it to pies and buns.

Ingredients:

• 700 grams of melon pulp;
• 400 grams of banana pulp;
• two lemons;
• granulated sugar 800 grams;
• 200 milliliters of vodka.

Step-by-step preparation of jam:

1. Take the melon and rinse it thoroughly with water. Then wipe with a towel and cut into four parts.
2. Remove the core and skin of the pulp and finely chop into pieces.
3. It is better to take a container with a wide bottom; you need to pour the prepared melon and sugar into it. Cover the basin with a kitchen towel and leave it like that overnight.
4. In the morning, add squeezed lemon juice to the infused mixture and mix well.
5. Place on the fire, bring to a boil and cook for thirty minutes over low heat. We must try to stir the mixture being prepared so that it does not burn. It is better to use a wooden spoon or spatula.
6. Rinse the second lemon with running water and wipe with a towel. Cut together with the peel into thin slices, which must also be divided into four parts. And pour them into a container with jam.
7. Peel the bananas, cut into slices and add to the mixture.
8. Place the container back on the fire and cook over low heat until the mixture thickens.
9. The foam that periodically appears on the jam must be skimmed off with a spoon and the contents of the basin must be constantly stirred. The resulting jam must be immediately put into jars and rolled up. Banks must be sterilized.

Another original preparation that housewives should take note of is the recipe for which we have described for you on our website.

Conclusion

Any housewife can prepare all these simple recipes if she has detailed instructions at hand. During the cooking process, you can add your own interesting ideas. From which the taste of the jam will change.

But for the jam to be tasty, you need to choose the right melons. You need to smell it, the smell should be sweet and pleasant. If the fruit smells of greens, then it is not suitable for cooking. The melon skin should not have cracks or dents. Do not take fruits sold along the roads, as melons absorb harmful substances from the air. Microbes can live in cracks in the peel. Therefore, be careful when choosing melon for jam.

We rarely make melon jam, but it nevertheless turns out unusual, aromatic and rich in taste. Although many do not recognize it, because it is not accepted. It’s good that there are curious housewives who are always interested in trying something new.

So for them the following recipes are offered on how to make melon jam for the winter.

Melon has a characteristic taste and strong aroma. As a rule, it is very juicy, and many varieties are distinguished by increased sweetness. The fact that melon contains many microelements and vitamins is not worth talking about; this is already known.

So, let's look at a few step-by-step and simple recipes in which one of the main, or only, ingredients is melon.

Let’s agree in advance that we prepare containers for jam, glass jars in advance - wash, sterilize and dry. The same goes for lids.

Melon jam without sterilization

This delicious jam recipe is designed for 3 days. It is not particularly labor-intensive, but time-consuming. But the jam turns out excellent.

Ingredients:

1 pinch citric acid

400 ml water

800 g sugar

Vanilla - if desired

1. Extract the pulp from the melon and cut it into pieces. We use the water specified in the recipe to blanch the melon pieces.

2. After soaking in boiling water for 5 minutes, remove the pieces and strain, and carefully collect the water and use it for further cooking.

3. Prepare syrup on it, adding the required amount of sugar. Immerse the strained pieces of melon into the syrup.

4. Boil the jam in this composition repeatedly for 3 days. One cycle – 10 minutes of slow boiling, then 10-12 hours of settling. When cooking, skim off the foam and stir the brew.

5. The thickness of the jam depends on the number of cycles. When you think it's time to finish, add citric acid during the last cooking. It will act as a natural preservative, so no sterilization is required. You can add spices, such as vanillin.

Melon and watermelon rind jam

This jam is very unusual. Firstly, it is beautiful, made of transparent pieces. And its taste is unexpected: anyone who doesn’t know what it’s made from will never guess.

Ingredients:

1 kg prepared crusts

For the syrup:

600 g sugar

400 ml water

1. First prepare the rinds from watermelons and melons, and then weigh them. It is necessary to separate the pulp, it does not go into jam, and cut off the top hard crusts. There will be a white gasket from the watermelon, a yellowish or greenish one from the melon, and we weigh it.

2. Cut the peels into equal rectangles (1 x 2 cm) and wash. If we don’t want them to lose their shape during cooking, then soak them in salt water (3% solution) for ? hours. Then heat the water almost to a boil (95°C) and keep the removed pieces for 10 minutes. We strain and continue.

3. Cook the syrup. After it has cooled, add pieces of crusts into it.

4. Boil the jam in several batches for 15 minutes, then allow it to cool completely for 2-3 hours. We do 3-4 such cycles, during which time the syrup will penetrate into each crust and make it completely transparent.

Classic melon jam

For such jam, you need to choose a ripe melon, from the hard varieties. If you find overripe or soft-fleshed ones, set them aside for jam.

Ingredients:

1 kg melon pulp

600 g sugar, or so

2 bananas

Lemon zest

1. Cut the melon pulp into cubes and add sugar. If the melon is juicy, then the juice will come out immediately; the harder ones need to be kept in sugar longer, about half an hour.

2. It is not necessary to add bananas; they are added to increase the thickness of the jam. And the zest is for flavor.

3. Place the pan with melon and bananas and lemon on the fire, heat slowly and bring to a boil. Then cover and wait for the mass to cool.

4. We repeat such short cooking sessions (5 minutes each) several times. To make the jam thicker, crush the melon pieces during the cooking process.

5. Roll up the jam in a boiling state. If we don’t plan to roll it up, then first we cool it, then we put it in a jar and close it with a nylon lid.

Melon jam with cinnamon

This is an amazing jam. It is especially useful as a syrup for ice cream. Therefore, it can be prepared exclusively for this purpose - without pieces of melon, or in the traditional way.

Ingredients:

2 kg melon pulp (not soft)

Cinnamon sticks

For the syrup:

2 kg sugar

2 tbsp water

1 tbsp vodka

1. Cut the melon pulp into pieces, scald with boiling water and strain.

2. Prepare the syrup by boiling it for 3 minutes. Place the melon pieces into the boiling syrup and cook.

3. If we cook traditionally, then we cook the jam in several steps for 10 minutes, stretching the pleasure over several days. As a result, the pieces will become transparent and the jam will become thick.

4. If we cook for syrup, then after some time the melon pieces are removed, and the syrup is boiled for at least 15 minutes.

5. No matter how the jam is cooked, the final result should be the same: a cinnamon stick is placed in the jar and the jam is poured. It's setting.

If we don’t roll it up, then let the jam sit for 10-12 hours before packaging to infuse and cool.

Melon jam with lemon

This is, to some extent, also a classic.

Ingredients:

1 kg melon pulp

700 g sugar

3 g vanillin

1. Cut the melon pulp into cubes and add sugar. Cover with a lid and hold it with your hands, shake the pan so that the melon cubes mix well with the sugar. Leave it like this overnight or at least for 5 hours.

2. After washing the lemon, grind it in a meat grinder (discard the seeds first). You can simply squeeze the juice out of it if you don’t want the presence of lemon peels. Add juice or ground lemon mixture to the melon.

3. Place the pan on heat and wait for the mixture to boil. Cook slowly, stirring, for only 5 minutes, and set aside in a quiet place for 10 hours.

4. Next time, cook for 10 minutes + 8 hours of infusion. You can continue doing this until you achieve the desired thickness. Cook for the last time for 15 minutes, adding vanilla and zest, and roll up.

Also pay attention to a cool video recipe with step-by-step pictures of preparing jam and melon syrup

Melon jam with orange in a slow cooker

Life is good for those who have a multicooker. Making jam for the winter in such conditions is a pleasure. Judge for yourself.

Ingredients:

700 g melon pulp

400 g sugar

30 g sesame seeds

1 large orange

1 packet vanilla sugar

1. First, we take the orange: remove the skin and whitish films from it, throw away the seeds, and cut the pulp into cubes. Then we cut the melon pulp into the same cubes.

2. Place the melon pieces on the bottom of the bowl, then arrange the orange cubes. Sprinkle everything with sugar, add sesame seeds and vanilla.

3. Select “Stew” and set it to 1 hour. Stir the mixture periodically. When the end signal sounds, it will simultaneously indicate the readiness of the jam.

4. All that remains is to pack the jars, roll them up and turn them upside down. They need to be wrapped on top and left to cool.

Melon jam is an original and incredibly tasty delicacy. Have you never made melon preparations for the winter before, or are you simply afraid of spoiling the fruit by heat treatment? We invite you to pay attention to this simple recipe for melon jam with lemon, which, together with a cup of aromatic strong tea, will certainly warm you up on cold winter evenings. Making melon jam is very simple. And if there is no lemon, you can add citric acid to the melon jam.

Ingredients for melon jam:

• melon – 1 pc. (1.5-2 kg);
• granulated sugar – 1.5 kg;
• citric acid – 20-30 g. or one medium lemon

Recipe for melon jam for the winter:

Let's prepare fruit for jam
Wash the melon thoroughly, cut out the core with seeds, peel, and chop into medium cubes.
Place the chopped pieces in a deep bowl (pan), pour all the sugar on top. Set aside for 1-2 hours.

In a short period of time, juice should form and the sugar grains should dissolve completely. During this time, squeeze the juice from the lemon.

Prepare delicious melon jam with lemon
Place the melon and sugar mixture on the stove, turn on medium heat, and bring to a boil, stirring occasionally with a wooden spatula so that the melon pieces do not stick to the bottom.
Reduce heat to low, cook for about 10-15 minutes, do not forget to stir.
After the specified period, remove from the stove, cover with a suitable lid and leave to infuse for 5-6 hours.

Try melon jam, add lemon juice or 20-30 grams of citric acid. Put it back on the stove.
Boil for about 5-7 minutes over medium heat, stirring continuously so that the jam does not stick to the bottom, or even worse, burn.

Preserving melon jam with lemon for the winter
It is better to prepare containers for seaming in advance. Wash the jars with dishwashing detergent, sterilize and wipe dry. Rinse the lids well and keep in boiling water for 10 minutes.

Distribute hot melon jam with lemon into glass containers, close tightly with clean lids, turn over, wrap in a warm blanket and leave in this form for 2 days.
Then send it to the cellar or pantry until the winter evenings. We assure you that during this cold period of the year, together with your family, you will simultaneously enjoy delicious food and remember the wonderful summer with a smile.

Advice to the hostess
Recipes for melon jam are quite diverse due to the possibility of adding additional products.

For example, even in the above version of making melon jam, you can add orange or apples. They add a slight sourness to the finished dish. You just need to chop the fruits, add them to the hot sweet mass, mix well and keep on the stove for 2 minutes.

Watch the video on how to make delicious melon jam. The most delicious and aromatic melon jam.