Rinse, rinse, cut and peel the seeds.

For jam, a dense pulp is suitable, just such is at the base of the crusts, the skin itself must be cut off.

Cut the resulting pulp into slices, place in a pan and cover with granulated sugar.

Melon and sugar are taken in equal proportions, based on this, you can cook any amount of jam, increase its volume or decrease. Mix everything and set aside for 8 hours.

After some time, the flesh will start to let the juice, and the sugar will begin to melt. Then the melon slices are filled with syrup, their edges should become transparent, as in the photo.

Cook jam in several passes, first for 5 minutes over low heat.

Stir so that the jam does not stick. So it will become after 5 minutes of cooking.

After this, cool completely, you can even leave it overnight. To understand why this stage is needed, compare the pictures of melon jam before cooling and after. Part of the syrup is absorbed into the melon, and even the color will be different! If you like this dessert, just bring it to a boil and pour it into sterile jars.

Or boil another 10-15 minutes. However, do not overdo it. If the moisture evaporates excessively, then your jam will be sugared after cooling.

Pour the hot workpiece into the cans and close with lids, screw or turnkey.

Tips

You should not take too soft a melon if you want the pieces to preserve the structure. Carefully make sure that the jam does not burn and is not digested, then it will have a very beautiful color and an appetizing look.

To prevent jam from being cloying during cooking, you can add a little lemon juice to it. Be prepared for the fact that twice the same preparation does not work, the taste of jam largely depends not only on skill, but also on the fruits from which it is prepared. But at the same time, in any case, it turns out delicious! According to one variation of the recipe, almonds or vanillin can be added to melon jam. Besides. It can be boiled with lemon or apples.

If you like candied fruit, then lay out the melon slices on a sheet and dry, you will get a very tasty treat. By the way, in a similar way you can make jam from watermelon crusts, with a good housewife, as they say for the future.

The finished treat can be put on bread, in baked goods and savored with tea, in winter it will become a joyful memory of a generous summer.

Among the preparations for the winter, jam is one of the most popular. We suggest you try unusual melon jam. For our latitudes, such a dessert is still unusual, and therefore many dispute the taste of melon jam. But if you cook it correctly, you will simply be surprised how delicious it is!

Winter melon jam recipes

Fresh melon has an unusual aroma and juicy taste. I would like to preserve this splendor for the winter.   In addition, melon is a very useful product, which contains a lot of vitamins and minerals.   There are many recipes for melon jam, and we have selected the best, proven ones for you, which will certainly not leave you indifferent.

Classic

For such a jam, you will need 1 kg of melon and about 0.6 kg of sugar. The amount of sugar depends on the sweetness of the melon.

Please note: for jam it is better to take ripe hard melons. From soft or overripe melons it is better to cook jam.

1. Peel the melon from the peel and seeds. Cut the flesh into cubes, put it in a deep bowl and cover with sugar. A very juicy melon will immediately give juice, harder must be kept under sugar for about half an hour.
2. For greater density, a couple of bananas can be added to the jam, and the lemon peel will give an additional aroma.
3. Place cookware with prepared mass on low heat. Bring to a boil, then let cool under a lid.
4. Bring the jam again to a boil over low heat. If the aroma of melon is important to you, then cook for no more than 5 minutes. if you want the jam to be thicker, squeeze the melon cubes during the cooking process.

Melon jam - delicious and fragrant dessert

If you plan to store jam from melon for a long time, then you need to roll it up while it is hot. For storage under nylon covers, the jam needs to be cooled. But do not forget that banks should be clean and sterilized.

From melon and lemon

Try making melon jam according to another classic recipe. You will need:

• 1 kg of melon;
• 700 g of sugar;
• 1 lemon;
• 3 g of vanillin.

Wash the melon, peel and seed, cut the pulp into cubes. Put in a bowl or pan in which you will make jam, cover with sugar and cover. Shake well to mix all contents.

Leave the melon with sugar for 5 hours or overnight, so that the mass starts up the juice and insists.

Add squeezed lemon juice. You can chop the lemon in a meat grinder or blender.

Put the pot with the mass on the fire and bring to a boil. You need to cook over low heat, stirring constantly, for about 5 minutes.

Turn off the heat and leave the jam to infuse for 10 hours. Put the pot on the stove again, bring to a boil and turn off the heat after 10 minutes. Leave to insist for another 8 hours. Add vanilla and lemon zest, boil again for 15 minutes.

The density of the jam depends on the cycles and cooking time.

Jam recipe with lemon (video)

From melon and watermelon

This recipe uses not flesh but crusts. You will need:

• 1 kg of melon and watermelon peels;
• 900 g of sugar.

Peel the crust of melons and watermelons from the pulp, with a thin layer remove the outer rough skin. Cut the peeled peels into rectangular slices measuring 2 X 1 cm, rinse in water.

Melon and watermelon - a great combination for jam

Note: to protect the crusts from boiling, soak them for half an hour in a 3% salt solution. After that, dip them for 10 minutes in hot water (about 95 degrees).

Prepare sugar syrup from 600 ml of water and 400 g of sugar. Cool and put the prepared peels of watermelon and melon in it.

Cook jam in syrup 3-4 times for 15 minutes. Cooking time is taken into account from the moment of boiling. After each cooking, the pan must be removed from the heat and refrigerated for 2-3 hours. Sugar syrup soaks the crusts of watermelons and melons, from which they become transparent.

Thick melon and apple jam

Ingredients:

• two kilograms of melon;
• 600 gr sweet and sour apples;
• kilogram of sugar;
• half a large lemon.

Cooking method:

1. My melon, cut, select the seeds together. Cut the peel, cut the pulp into small cubes.
2. Peel the apples, remove the peel and finely chop. Squeeze the lemon, filter the juice with a small sieve.
3. After mixing the melon flesh with apples, sprinkle with lemon juice and mix, this will not let the apples darken.
4. Pour sugar and mix again. We wait half an hour to get enough juice.
5. We put on the stove, boil for half an hour. Do not forget to stir regularly to completely dissolve the sugar. Turn off the stove, leave the jam for half an hour.
6. Grind the cooled mass on a colander or smash in mashed potatoes with a blender. Boil the grated jam for an hour and a half over low heat.
7. We preserve.

Melon jam in a slow cooker

Try making jam from melon, orange, and sesame seeds. This is just a great recipe if you have a slow cooker at home. Such a treat is perfect for pies, cereals, cakes and just for tea. You will need:

• 700 g of melon pulp;
• 1 large orange;
• 400 g of sugar;
• 1 sachet of vanilla sugar;
• 30 g sesame seed.

Wash the orange, peel it from the peel and white films. Cut the pulp into small cubes.

Rinse and peel melon and seeds. Also cut the pulp into cubes.

Orange will give melon jam a delicate aroma and delicate taste.

Put melon slices on the bottom of the multicooker bowl. Put chopped orange, sugar, vanilla and sesame on top.

Turn on the slow cooker for 1 hour. The resulting mixture must be stirred occasionally. In an hour, at the signal of the multicooker - jam from melon and orange in the multicooker is ready.

Carefully transfer it to steamed sterilized jars, tighten the lids, turn over and wrap the blanket until it cools completely.

No sterilization

This recipe will take you a while. This jam is prepared for 3 days, but believe me, it's worth it!

Ingredients:

• 1 melon;
• 800 g of sugar;
• 400 ml of water;
• 1 pinch of citric acid.

Blanched the peeled and chopped melon flesh for about 5 minutes in boiling water, then drop it into a colander.

Do not pour out the water in which the melon was blanched. Prepare syrup based on it, adding sugar, and send pieces of melon pulp into it.

Cook the jam for 3 days for 10 minutes each time, with a break of 10-12 hours. Add syrup if necessary.

Melon jam needs to be boiled for several days for 10-15 minutes

Stir the jam during cooking and be sure to remove the foam. At the last cooking, add citric acid and, if desired, vanillin.

Such jam does not require long sterilization from you, because citric acid serves as a natural preservative. The main thing is that the jars are clean and dry.

Cinnamon Melon Jam

This jam is not just a delicious treat, but also a great syrup for ice cream. It can be done in two ways: with and without melon pieces.

If you decide to cook in the first way, with slices, then you need to cook the jam for several days for 10 minutes, so that it becomes thick. When using the second recipe, the melon pieces are taken out, the syrup is boiled, and a cinnamon stick is added to each jar.

You will need:

• 2 kg of melon;
• 2 gc of sugar;
• 1 cup of vodka;
• 2 glasses of water;
• a few sticks of cinnamon (to taste).

Peel the ripe, but not overripe melon, cut the flesh into pieces.

Cook the syrup. To do this, boil vodka and water, add sugar, bring to a boil and boil for 3 minutes.

Scald melon slices with boiling water and send to syrup. Cook until melon is clear.

Delicate aromatic jam from melon will not leave anyone indifferent. With lemon zest or cognac flavored - a real pleasure!

Melon jam is one of the most fragrant. It tastes like honey in taste and color. But it will be so if you cook it according to the correct recipe, so that the cubes retain their shape, and the syrup remains transparent. Of course, the cooking process will stretch over time, but the result is worth it!

• Melon (only pulp) - 1 kg
• Sugar - 1 kg
• Water - 1 cup
• Cognac - 2 tbsp. l
• Citric acid - 0.5 tsp.

Peel the melon, cut in half and remove the seeds with a spoon.

Cut the flesh of the melon into cubes. You can use a curly knife.

Sprinkle chopped melon with half sugar and pour cognac.

Mix the mass.

Leave the mixture for 3 hours in a cool place, stirring occasionally. Sugar should dissolve in the excreted juice.

Pour the remaining sugar with water, add citric acid and boil the syrup, removing the foam.

Pour melon into boiling syrup and leave for a day in a cool place.

After exposure, pour the syrup into the pan and boil it in 1/3 of the volume.

Dip the melon cubes into the syrup again.

Boil the jam for 25-30 minutes.

Pack jam in sterilized jars with a capacity of 0.5 liter, cool and seal with boiled lids. Melon jam is done.

Recipe 2, step by step: melon jam for the winter

Melon jam is incredibly tasty, has a delicate aroma, and the taste always depends on the selected variety. So, orange melon will have a pleasant pumpkin flavor, green - pear, and white - a pineapple flavor.

• Melon - 1 kg
• Sugar - 800 g
• Lemon - 1 pc.

Wash the melon, dry it with a paper towel and cut it in half. Gently pick the seeds from the melon with a spoon.

Peel the melon.

Cut the melted peel first into slices, and then into medium-sized cubes.

Put pieces of melon in a bowl or pan, pouring layers of sugar. Pour a thick layer of sugar on top. At this stage, it is enough to use only half of the necessary sugar.

Before you start making jam, add lemon juice to the chopped melon with sugar. The use of lemon juice allows not only to get a more balanced taste, but also to preserve color. Ready jam will have a delicate honey color. To preserve whole pieces of melon, jam will need to be cooked in several stages.

The first time the jam should be brought to a boil, stirring constantly, until the sugar is completely dissolved, and cook on low heat for 3-5 minutes. Add the rest of the sugar to the hot mixture and leave for a day: the sugar will dissolve, sugaring pieces of melon, so that they remain intact and do not boil until puree.

After 24 hours, bring the jam back to a boil, stirring, and cook for 5-7 minutes. Leave the jam to cool completely. When the jam cools down, evaluate its consistency. If it is already thick enough - you only need to boil, pour into prepared jars and cover. If the melon was very juicy, then the boiling process should be repeated until the jam acquires the desired consistency.

Recipe 3: jam with melon and lemon (with photo)

• ripe melon - 1 kg,
• granulated sugar (white) - 700 g,
• lemon fruit - 1 pc.,
• vanilla sugar - 3 g.

First of all, we wash the melon under the tap with warm water. Then we cut it in half and carefully take out the seeds. Then we cut it into slices, while always removing the peel. Next, very carefully cut the flesh of the melon into pieces, which we will boil.

Rinse the lemon fruit thoroughly with warm water and soap. Then we cut it in half: cut one half into thin slices, and squeeze the lemon fresh from the second.

Put the melon in a pan, add lemon slices and lemon juice, and pour sugar in.

Mix the fruit mixture and heat over low heat for about 5 minutes, and then let it stand for 3 hours.

Then we re-warm the jam, boil it for 10 minutes, and set aside another 2 hours.
  Now add vanilla or vanilla sugar to the treat and boil the jam for another 15 minutes.

On this, in fact, the cooking process ends, we arrange the sweets in clean jars, close them with lids and look forward to the winter evening when we can serve a vase of deliciously delicious treats for fragrant tea.

Recipe 4, simple: winter jam with melon cinnamon

• Melon (without seeds and peel) -1 kg
• Sugar-1 kg
• 1 Lemon
• 1 glass of water
• Cinnamon 2 sticks
• Cognac-2 tbsp

Peel the melon from the peel and seeds, cut into cubes.

Pour melon with half sugar, pour cognac, set aside for an hour to let the juice flow.

Cut the lemon, squeeze the juice out of it.

Cook syrup from water, lemon juice and the second half of sugar.

Put melon with juice in syrup and cook, stirring 15-20 minutes. Remove the jam from the heat and put it in a cool place to insist on the night.

Remove the melon pieces with a slotted spoon from the syrup into another bowl.

Boil the syrup in half.

Return the melon to the syrup, cook until tender (about 40 minutes) or until the desired consistency.

In a hot form, spread the jam in jars, put a scalded cinnamon stick in each jar, cover with lids.

Recipe 5, with pictures: delicious melon jam

Recently, not the most ordinary traditional types of jam, but interesting and unusual ones have been very popular among housewives. They are often prepared in small portions and packaged in small jars. It is very convenient to give such unusual preserves for winter holidays to relatives and friends. Yes, and you can enjoy such unusual tastyness yourself.

I suggest making melon jam with orange. The jam is bright, fragrant, sunny and bright.

• Orange 0.5 pcs.
• Melon 400 g
• Sugar 500 g

Recipe 6: melon and banana jam (step by step photos)

• Bananas - 400 grams
• Melon - 300 Gram
• Mango - 100 Gram (add for a bright color. You can replace with apricots, or you can just take
• more melon)
• Lemons - 2 Pieces
• Sugar - 5 Glasses
• Butter - 1 Teaspoon

Absolutely every housewife cooked jam at least once in her life and, probably, only a small amount boasts that they cooked jam from melon. Yes, yes, it’s from melon, because if you take the right ingredients, you can get a very tasty golden yellow treat with a pleasant alluring aroma.

Classic version

Essential Ingredients:

• 1 kilogram of melon;
• 500 grams of honey;
• 1 lemon;
• 3 grams of vanillin.

Cooking method:

First of all, it is worth noting that for jam it is better to take a slightly overripe melon, as it will be much sweeter. As a result, the jam will be tastier.

The washed and dried melon is cut into several parts, after which we remove the veins, seeds and peel. Now it can be cut into small cubes or pieces that are stacked in a pot. Pour melon with honey and close the lid. To mix the ingredients, you need to shake the pan several times. We leave for five hours, so that the melon is infused and saturated with honey.

Add lemon juice and put the pan on the fire. After the mass boils, reduce the heat and cook for another 5 minutes with constant stirring. Turn off and leave to insist again. Now for 10 hours. Add vanilla. Bring to a boil again, cook another 10-15 minutes.

Melon and Strawberry

Essential Ingredients:

• 200 milliliters of water;
• 1 kilogram of melon;
• 600 grams of strawberries;
• 200-300 grams of honey (depending on personal preference).

Cooking method:

Peel the melon from the flesh and peel, and remove leaves and stalks from the strawberries.

Cut the strawberries in half, and cut the melon into small pieces.

We mix water and honey, bring to a boil. Add strawberries and melon to the syrup and bring to a boil again.

Reduce the fire. Cook for 30 minutes, stirring constantly and removing the foam. Store the finished product in a cool place.

Melon in a slow cooker

Ingredients:

• 1.5 kilograms of melon;
• 1 lemon;
• a pinch of ginger;
• 500 grams of honey.

Cooking:

The peeled melon is diced. Lemon juice is squeezed directly into the bowl, zest and honey are added. Set the program "Steaming" and wait for the honey to completely dissolve.

Add melon and bring the mass to a boil, turning on the same mode. After that, set the timer for 1 hour in quenching mode. Put the finished treat in jars.