How to make delicious unripe melon jam for the winter

Melon is a healthy and nutritious food product. With regular use, it has a beneficial effect on the body: it removes toxins and toxins, relieves swelling, normalizes the functioning of the gastrointestinal tract, and strengthens the immune system. During the ripening season, the melon is usually eaten raw: cut into slices, without the skin. To increase the safety of the fruit, the fruit pulp is dried, dried, processed into jam.

Melon jam is considered a traditional dessert. His use as an independent sweet product, served with cottage cheese, pancakes, pancakes, used as a filling of pies and cakes. Unripe melon fruits are ideal for harvesting. From the article you will learn the features of making winter jam from unripe melon, recipe options, with what other products you can combine it.

Is it possible to make jam from unripe melon

Unripe fruit ideal for making jam. The fact is that during the cooking process, the unripe parts of the melon retain their shape, do not boil down. This jam is of a non-uniform consistency: it consists of syrup and individual pieces of fruit.

The melon variety influences the taste. For jam with a pronounced melon flavor, choose the varieties Medovaya, Kolkhoznitsa, Torpedo.

Cooking features

During cooking, some of the beneficial properties of the melon are lost, the chemical composition changes... To maximize the preservation of vitamins, micro- and macronutrients, choose recipes where cooking time is minimized.

Prepare the melon thoroughly: rinse with soapy water, rinse off the solution, blot the remaining water with a paper towel. Cut the fruit lengthwise into two halves, remove seeds and peel.

For reference. Jam can also be made with melon rinds.

Unripe melon jam recipes for the winter

There are many recipes for making unripe melon jam for the winter. Melon goes well with other fruits. Apples, lemons, oranges, bananas are ideal for a delicious sweet preparation.

So, melon jam recipes:

Classical

Ingredients:

• water - 400 ml;
• fruit pulp - 1 kg;
• sugar - 1200 g;
• vanillin - 1 sachet;
• lemon - 1 pc. (can be replaced with 3 g of citric acid).

Recipe:

1. Peel the melon, cut into portions of any shape.
2. Dip in boiling water for 5 minutes, then transfer to a colander to glass the water.
3. Prepare a syrup from water, vanillin, juice of one lemon (or citric acid). If desired, you can add cinnamon, lemon zest, anise stars.
4. Pour melon pulp with hot syrup, cover with gauze, leave for 6 hours at room temperature.
5. Put the container with jam on the fire, after boiling, cook for 10-15 minutes, stirring constantly.
6. Put the jam in sterile jars, preserve with metal lids.

With banana

This jam has a denser and more uniform consistency. The recipe is dominated by sweetness, but it is moderate, not cloying, diluted with the sour taste of citrus fruits.

Ingredients:

• unripe melon pulp - 1 kg;
• ripe bananas - 1 kg;
• lemon - 4 pcs.;
• sugar - 1.5 kg.

Recipe:

1. Remove the peel from the melon, cut into portions, sprinkle with sugar. Cover with gauze, leave in the room overnight.
2. In the morning add the juice of one lemon, boil, simmer for 20-30 minutes.
3. At this time, peel the bananas and cut into slices.Wash the lemons, cut them into thin slices with the zest. Add to the melon. Cook over low heat until the fruit is tender to form a puree mixture.
4. Arrange the hot jam in glass jars. Cut out circles from paper in the shape of a neck, dip in a strong alcoholic drink (vodka, cognac), lay on top. Seal with metal caps. Store in a cool place.

Melon-orange jam

Orange gives the jam an original pleasant taste and beautiful color. For cooking you will need:

• melon pulp - 1.5 kg;
• orange - 2-3 pcs.;
• sugar - 0.5 kg.

For syrup:

• sugar - 1.5 kg;
• water - 700 g.

Recipe:

1. Cut the melon without peel into portions of any shape. Cover with sugar, leave for 5-6 hours (you can overnight), so that the fruits let juice.
2. Prepare syrup from water and sugar. Pour the berry with a hot solution. Leave covered for 8-10 hours.
3. Finely chop the orange, add to the melon pulp, put on fire. After boiling, cook the jam on medium heat until thickened, stirring occasionally and removing the foam.
4. Pour hot jam into sterile dry jars, close with metal lids.

With lemon

The melon's sweet taste makes a great contrast to the sour lemon. The dessert is more dominated by sweetness, while citrus gives piquancy, balances the acid. Lemon in this recipe can be substituted for lime, grapefruit, or orange.

Ingredients:

• melon pulp - 1 kg;
• lemon - 2 pcs.;
• sugar - 600-700 g.

How to make unripe melon jam with lemon:

1. Cut the melon peeled from the peel and seeds into medium-sized slices, transfer to a clean dry container, cover with sugar. Leave on for 4-6 hours.
2. After the berry has let out the juice, mix the melon pieces well and boil. Cook over low heat from the moment of boiling for 5-10 minutes, stirring constantly. Remove from heat.
3. Leave in a cool place to cool for 6-8 hours, or overnight.
4. In the morning, add sliced ​​lemon to the berry along with the peel. Bring the mixture to a boil, boil for 10-15 minutes.
5. After complete cooling, after 4-5 hours, boil the jam for the last time for 5-10 minutes, pour into glass jars for further storage.

With watermelon

Melon and watermelon perfectly match in taste, complement each other. In addition, watermelon is a good diuretic, has anti-inflammatory, tonic properties, removes toxins and toxins, and promotes weight loss. Melon-watermelon jam in moderation is a great alternative for sweet lovers without worrying about their figure.

To prepare the dessert, you will need not fruit pulp, but the peel of melon and watermelon in an amount of 500 g. Other ingredients: 600 ml of water, 400 g of granulated sugar.

Recipe:

1. Cut off the peel from melon and watermelon peels with a thin layer, cut into cubes.
2. Blanch the crusts in boiling water for five minutes, then drain the excess liquid through a colander.
3. Prepare syrup from water and sugar. Pour the boiling solution over the fruit. Leave for 6-8 hours under the lid, you can overnight.
4. Bring the mass over medium heat to a boil, cool for 3-4 hours. Then boil and cool again, and so on four times.
5. After the jam boils for the last time, remove from heat, put in dry sterile jars, and cork. Turn the jars upside down, wrap them in a warm blanket until they cool completely.

In a multicooker

The product preparation phase does not change. Peel the pulp of an unripe melon, remove the seeds, cut into portions, so that the output is 1 kg. Pour in 500 g of granulated sugar. Leave for 4 hours to let the melon juice.

Next, scroll one lemon with the peel through a meat grinder, add to the melon pulp. Stir the lemon-melon mass, put on fire to boil. Transfer the hot mixture to the multicooker bowl, set the "Baking" mode for 40 minutes.Cook with the lid open so that the water evaporates and the fruits retain their integrity and shape.

Tips and tricks on the topic

How to choose the right melon, what external signs to pay attention to? Ideally, the fruits will be grown independently, without the use of pesticides. Then you can be sure of the quality and usefulness of the product. If a person buys fruit in stores, it is important to correctly assess their quality and ripeness.

Council. Experts recommend buying melons near the field where they grew. When doing this, pay attention to the storage conditions. The points of sale should be under a canopy, the berries should be stored in special pallets, 20 cm higher from the ground level.

The unripe fruit is large, but not heavy, spherical or slightly elongated towards the base, without cuts, cracks, traces of pest damage, with a pronounced aroma of vanilla, pineapple, honey, pear. An unripe fruit has a fresh green stalk, dry indicates that the melon is ripe.

Before making unripe melon jam for the winter, take note of the helpful tips and life hacks of experienced housewives:

1. Regarding the creation of portioned chunks. You can make the sliced ​​fruit pulp beautiful and original using a knife with a curly blade.
2. Melon jam is stored at temperatures from +5 to +20 ° C for no more than two years.
3. If the jam is sugared, it is enough to heat the jar in boiling water to dissolve the sugar.
4. If mold has formed on the surface, fungus, comes from preservation bad smell - such jam cannot be used.
5. To destroy bacterial spores, prevent fermentation processes, mold, you must use sterilized jars and lids. The dishes are sterilized in a convenient way: in the oven, microwave, using steam.
6. Thick jam will be stored longer. To do this, the ingredients must be boiled several times, keeping an interval of 4-6 hours after each cooking.
7. Melon readiness is determined by the color of the fruit: they become transparent, and the syrup thick.
8. Spices such as cinnamon, vanilla, ginger, anise help add a spicy taste to jam. They need to be added quite a bit so as not to interrupt the melon aroma.
9. Peaches, apples, pears, pineapple, raspberries, red mountain ash, strawberries are added to melon jam.
10. The sugar in the recipe can be replaced with honey. Such jam will be more useful for the human body without sacrificing taste.

Conclusion

Unripe melon jam is a tasty and healthy treat. It contains no components harmful to the human body, but it is recommended to use it in moderation.

Such jam is difficult to spoil, it is prepared quickly and easily, and does not require special culinary skills. And a wide variety of recipes will allow you to choose the most delicious option for you and your family.