How to make aromatic and tasty melon orange jam for the winter

Jam is the most popular winter preparation of fruits, berries or even vegetables. Boiling in your own juice with added sugar allows you to keep the shape of the slices and improve the taste of the fruit. In this article, we will reveal the secrets of making aromatic and tasty melon and orange jam in different ways.

Features of making jam and preparing food

The classic technology of making jam involves cooking products in concentrated sugar syrup. Thus, it is possible to create an environment that is detrimental to bacteria and mold. The jars are closed with sealed lids and additionally sterilized by steam. You can store them at room temperature.

The second method of making jam excludes cooking and sterilization. In this case, the amount of sugar is increased, the glass container is covered with parchment paper and sealed with lids. Store this jam in the refrigerator or cellar. The peculiarity of the cold harvesting method is that the products retain vitamins and useful properties.

Try the jam or melon jam and you will not be able to forget the taste of the aromatic delicacy. To prepare a tasty and healthy winter harvest of melons and oranges, turning it into a delicacy, choose fruits with dense and juicy pulp, not overripe, without cracks and traces of rot. Otherwise, the jam will look more like jam.

Before slicing, the fruits are washed with warm water. The melon is peeled, cored with seeds, the pulp is cut into pieces. To get a thick jam, some of the pulp is mashed with a blender. There are no less delicious recipes for making jam from melon skins. To do this, they are pre-soaked in water with the addition of soda.

Advice... Oranges are peeled from the skin before being added to the cooking mass, since the zest gives unnecessary bitterness. The pulp is cleaned of partitions, if they are tough, and cut into pieces.

To enhance the taste of melon-orange jam, it is recommended to add nuts, honey, other berries, fruits, seeds, poppy seeds or sesame seeds. For example, slices of lemon or its zest help set off the taste of the melon and make the jam richer.

The best recipes

Choosing the option of preparing melon jam, it is easy to get confused. There are a lot of recipes, and each housewife is trying to improve the taste of the product by adding certain components.

Melon jam with citrus notes is especially popular. Orange or lemon slices enrich the neutral melon flavor and add a slight sourness. The delicacy will appeal to lovers of unusual combinations.

Simple recipe

This is the simplest and least time-consuming recipe for jam with a minimum set of components.

You will need:

• melon pulp without rind - 2 kg;
• orange - 2 pcs.;
• water - 3 tbsp.;
• sugar - 2 kg.

Preparation:

1. Cut the melon into pieces. Use a curly knife for slicing if desired.
2. Place in an aluminum bowl and cover with sugar (500 g). Leave it on for two hours. During this time, the pulp will let out a lot of juice.
3. Boil the syrup from the water and the remaining sugar, boil and pour into a bowl of melon.
4. Place on the stove and simmer until boiling.
5. Peel the oranges, cut the pulp into pieces and add to the melon. Cook the mass for 10-15 minutes.
6. Refrigerate and serve or roll up in jars in any way you like.

Melon jam with orange peels

Try to make an unusual jam with orange peel, which gives a rich citrus aroma, without interrupting the melon flavor.

You will need:

• melon pulp - 1.5 kg;
• sugar - 1.2 kg;
• liquid pectin - 125 ml;
• ginger (root) - 30 g;
• zest of three oranges.

Preparation:

1. Wash the fruit, cut and remove the seeds, remove the rind. Cut into random pieces.
2. Add 600 g of granulated sugar and leave overnight.
3. In the morning, pour the liquid into a saucepan, add the remaining sugar and bring to a boil.
4. Put orange zest and ginger pieces in a cheesecloth bag, put in boiling liquid. Transfer the melon to the syrup, pour in the pectin, cook until thick. Skim the foam periodically to make the jam clear. At the end of cooking, remove the bag and discard.
5. The jam can be consumed immediately or poured into jars, sealed with tin lids.

There is another recipe for orange peel jam. It will take longer to cook. To eliminate the bitterness that orange peel gives in the finished product, it must be cooked properly.

You will need:

• melon - 1 kg;
• sugar - 500 g;
• water - 500 ml;
• lemon juice - 1 tbsp. l .;
• orange - 3 pcs.

Preparation:

1. Peel the oranges, leaving a minimum of white. Cut into strips and cover with cold water. Leave it overnight.
2. Wash and peel the melon, cut into slices, cover with sugar and also leave until morning. Soaking will remove the bitterness from the orange peel.
3. In the morning, drain the water and twist the crusts into spirals, stringing them on a string. You will get original beads. Put them in a saucepan, cover with cold water and cook for 15-20 minutes from the moment of boiling.
4. Drain the boiling water and refill the crusts with cold water. Repeat the procedure three more times.
5. Now let's get to the syrup. During the night, pieces of melon will have time to let juice. Transfer it to a saucepan and bring to a boil.
6. Remove the orange skins from the thread and put in the syrup. Cook for 40 minutes, then add the melon and lemon juice. Cook for another 10 minutes.
7. Transfer the mass to sterilized jars and cover with airtight lids.

It is interesting:

How to make delicious and healthy melon jam: best recipes.

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With orange and lemon

To make jam you will need:

• melon - 700 g;
• brown sugar - 130 g;
• lemon - 1 pc.;
• orange - 1 pc.;
• pectin (optional) - 1 tsp

This recipe uses only citrus juice. You will need pectin if you want a thicker product and a shorter cooking time.

Advice... To squeeze more juice out of the lemon and orange, place the fruit in the microwave for 30-40 seconds.

Preparation:

1. Wash the melon, remove the crust and core. Cut into slices, put in a saucepan and cover with a glass of cold water.
2. Put on low heat. Knead the pulp with a crush or fork, leaving whole pieces.
3. Add sugar, orange and lemon juice, cook until boiling. Protome for another 15-20 minutes.
4. Two minutes before cooking add a pinch of salt and pectin, stirring actively.
5. Pour the jam into jars and close the lids or serve after chilling.

Orange and melon jam with sesame seeds

Sesame in this recipe acts as a thickener and fills the delicacy with a subtle aroma. The jam is great as a filling for sweet open cakes and buns as it does not flow during baking.

You will need:

• melon - 800 g;
• sugar - 500 g;
• vanillin to taste;
• sesame seeds - 30 g;
• orange - 1 pc.

Preparation:

1. Wash the fruit, remove the peel. Cut the melon into cubes, divide the orange into slices, removing the partitions.
2. Put everything in a saucepan and cover with sugar. Put on low heat, cook for 20-30 minutes.During the cooking process, the fruit will juice.
3. Add vanillin and sesame seeds, cook for another 15 minutes. Remember to stir the mixture periodically. Bring to a boil and turn off the stove.
4. Pour into clean jars and seal with airtight lids.

Orange and melon in a slow cooker

Making jam in a slow cooker will take a minimum of time and effort, because a miracle technique will do everything for you.

You will need:

• melon - 1 kg;
• orange pulp - 400 g;
• water - 120 ml;
• sugar - 800 g

Preparation:

1. Wash melon, remove the peel, remove the seeds and cut into pieces. Remove the skin from the orange, cut the pulp into cubes.
2. Put the fruits in a bowl and add 200 g of sugar, wait for the juice to drain.
3. Pour water into the multicooker bowl, transfer the fruit, fill with juice. Add the remaining sugar and press the "Sauté" button. Some models have the Jam program.
4. Wait for the beep at the end of cooking. Check the thickness of the jam. If necessary, set the previous mode and boil to the desired density. Do not close the lid of the appliance - this will evaporate the moisture faster.
5. Pour the mixture into jars and close the lids. Additional sterilization is not required.

How to prepare melon and orange jam for the winter

Any recipe for melon and citrus jam can be adapted to the preparation for the winter. For this, the method of additional sterilization is used. The jars are covered with lids and placed in a wide saucepan with a waffle towel at the bottom. The sterilization time depends on the container. For a half-liter container, 10 minutes is enough.

More sugar is added to the jam for the winter without sterilization, and the fruit mass is boiled down to a thick consistency. Store in a cool place.

Make a delicious recipe that requires a minimum of ingredients.

You will need:

• melon pulp - 1 kg;
• sugar - 500 g;
• medium orange - 1 pc .;
• natural vanilla in a pod.

Preparation:

1. Prepare the fruits in the usual way, cut into pieces.
2. Place them in a stainless steel or aluminum bowl and top with sugar. Leave it overnight.
3. In the morning, put the container on the stove, add orange juice. Cook for five minutes. Turn off the heat and let it brew until evening.
4. Bring to a boil again, add vanilla, simmer for another 10 minutes and turn off.
5. Pour into jars, cover with tin lids and place in a large container for sterilization for 10 minutes.
6. Roll up with a key, turn the container upside down and wrap it up with a blanket.

No sterilization recipe

You will need:

• melon - 1 kg;
• sugar - 800 g;
• water - 500 ml;
• a pinch of citric acid.

Preparation:

1. Wash the melon, cut the peel, remove the seeds and cut the flesh into pieces. Place in a bowl and cover with sugar overnight.
2. In the morning, put on low heat, bring to a boil and cook for another 10 minutes. Leave to infuse until evening.
3. Repeat the boiling procedure one more time. And so on for two more days in a row.
4. At the last stage of cooking, add citric acid, boil for another 10 minutes and pour into jars.
5. Seal with sealed covers.

Helpful hints and tips

To make delicious melon jam without the hassle and avoid unpleasant surprises like exploded cans and spoiled foods, follow our tips:

1. Get rid of the orange seeds during cooking, otherwise the jam will taste bitter.
2. When cutting melons, use a curly knife or a special small spoon that resembles a ball.
3. Try replacing granulated white sugar with coconut sugar. It contains iron, zinc, sulfur and amino acids, which makes it much healthier. The product tastes like caramel or nuts, depending on the processing method. 1 g refined sugar = 10 g coconut sugar.
4. To acidify the sugary jam, 15 minutes before the end of cooking, add the sour lemon, cut into thin slices along with the zest.
5. To keep the jars with the blanks longer, after sterilization, turn them upside down and cool them under a blanket.Then move to the pantry.
6. Use aluminum or stainless steel pans to prepare blanks. In enamel bowls or pans, the mass will burn to the bottom.
7. The multicooker will help to reduce the cooking time to a minimum.
8. To seal cans, use ordinary threaded tin lids or metal lids with a seaming key. Nylon caps are not suitable, because air penetrates under them, which means that the product will be spoiled.
9. Sterilize glass containers in the microwave or steam before spilling the jam.

Read also:

How to make a simple and tasty melon rind jam.

Delicious, aromatic and healthy melon compote.

How to make delicious and healthy melon juice at home.

Conclusion

Melon-orange jam, prepared according to any of the above recipes, will delight you with its rich taste and aroma. The zest and pulp of citrus fruits balance the sugary sweetness of melon and add a sophisticated sour note. The blanks are used as an independent delicacy, added to tea and sweet pastries.