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 impress real gourmets. We have collected 10 proven recipes for delicious melon jam.

Selection and preparation of fruits

The standard technology for cooking jam involves boiling fruits and berries in concentrated sugar syrup. To speed up the process, the prepared product is covered with refined sugar and, after the juice is formed, put on fire. The longer the mass is cooked, the thicker it becomes.

For jam perfect fit ripe melons with sweet and aromatic pulp. According to the technology, the pieces should remain dense, not fall apart, therefore, it is better to set aside fruits with a loose structure for jam and jam.

The best melon varieties for jam: Torpedo, Collective farmer, Story, Raymond, Gulyabi.

Rules for the selection and preparation of fruits:

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

Further preparation of the delicacy depends on the technology specified in the recipe.

The most delicious and simple recipes

Delicious and healthy melon jam is made from ripe, but not overripe fruits. Lemon, lime, orange, ginger, cinnamon and alcohol enhance the flavor. We have prepared the top proven step-by-step recipes for every taste.

Classic recipe

Ingredients:

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

We transfer the prepared pulp into a deep basin, add sugar, lemon and leave for 30 minutes. We put the container on low heat, cook for 15 minutes and leave to cool completely. Then we return to the stove and cook for another 10 minutes. Pour hot into 250 ml jars and seal.

With lemon

Ingredients:

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

Cut the pulp into cubes, put it in a basin and cover with granulated sugar. My lemon, cut into thin slices, add to the melon. We leave products overnight.

We put the container on a quiet fire and cook for 10 minutes, constantly stirring the mass. 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 grains, mix and cook for another 5 minutes. Pour hot into jars and roll up the lids with a key.

With lime and mint

Ingredients:

• 500 g melon;
• 3-5 fresh mint leaves;
• 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 a quiet fire and wait for it to boil. Then add the mint and juice of half a lime. Cook for 10-15 minutes, pour the mass into clean jars and seal tightly.

Melon jam "Shock"

The delicacy got its name due to the cooking technology. The pieces are dipped in boiling sugar syrup, making them transparent and retaining a dense structure.

Ingredients:

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

Cut the pulp into cubes. We cook syrup from water and sugar, immerse the pieces in it and pour in lemon juice. We are waiting for it to boil and cook for about an hour. Gently stir during cooking. After the sweet liquid thickens, transfer the mass to a clean container and cork 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 fill it with sugar. After 30 minutes, put on low heat, bring to a boil, add citric acid, cook for 15 minutes. Put a cinnamon stick in each jar and spread the mass. Cork tightly with lids.

With banana

Ingredients:

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

Cut the pulp into cubes, bananas into circles. We put the products in a deep container and cover with sugar. After 30 minutes, put 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 of melon;
• 1 kg of sugar;
• 100 ml of cognac (brandy);
• 1 lemon.

Cut the prepared melon into cubes. We make syrup from water, sugar, lemon juice and alcohol. Dip the pulp into it and cook for 40-50 minutes until the liquid thickens. Pour the mass into 250 ml jars and close tightly.

Jam "Topaz" with ginger

Ingredients:

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

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

Melon crusts

Ingredients:

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

Cut the crusts, previously soaked in water with the addition of soda, into strips, put in a basin and cover with sugar. We 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 infuse for 6 hours. We repeat this step three times. At the end of cooking, add citric acid and vanillin. We put the jam in a clean container and close tightly. The syrup becomes thick and the crusts become transparent.

In a multicooker

Ingredients:

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

Cut the prepared melon into pieces. Remove the peel from the orange, cut the pulp into cubes.

Put the food in the bowl, add sugar and gently stir the mass. Set the "Quenching" mode for 1 hour, do not close the lid. Stir the mass periodically, if necessary, boil it to the desired density and pour it into jars.

Cooking, seaming and storage tips

To cook melon jam without unnecessary labor and not spoil the food, use the advice of experienced housewives:

1. Be sure to sterilize glass containers and lids before spreading out the hot mass.
2. Additional pasteurization in a water bath is not required, since a large amount of sugar acts as an excellent preservative.
3. After closing the jars with lids, turn the top upside down and wrap it with a thick blanket or blanket until it cools completely.
4. Store workpieces in a cool, dark place.
5. The classic ratio of fruit pulp and sugar is 1: 1. But, given the sweetness of the product, the amount can be adjusted at your discretion.
6. Refined sugar can be replaced with coconut sugar (1 g beet sugar = 10 g coconut sugar).
7. Add citric acid, lemon or lime juice to neutralize sugary.
8. Use a copper or aluminum bowl for cooking. Enamelled containers are not suitable as food will burn.
9. Use a wooden or silicone spatula to stir the mixture. From contact with a metal spoon, the pulp oxidizes and darkens.
10. When cooking jam in a multicooker, do not close the lid so that the liquid evaporates freely.
11. Wrench or threaded caps are suitable for sealing cans.
12. To test if the sugar syrup is done, add a small amount to a plate. If the drop quickly froze, then it is ready.
13. At the end of cooking, remove the froth to keep the syrup clear.

Reviews

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

Yana, Krasnodar: “I've been making jam from melon crusts for a long time. Everyone at home really likes it. I add star anise stars or cinnamon sticks while cooking the syrup, then remove it. I use it as a filling for open pies. "

Anna, Semiluki: “For the first time I tried this extraordinary melon jam while visiting a friend. Last year I prepared several jars according to a simple recipe with citric acid. I got an unsweetened fruit, but it's a pity to throw it away. Added more sugar than indicated in the recipe and lemon juice. They ate the jam first. "

Conclusion

Melon jam is a great way to preserve sunny fruits for the winter. When boiled in sweet syrup, the pieces retain a dense structure, and the liquid becomes viscous and aromatic, reminiscent of honey.

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