How to make delicious and healthy melon jam: best recipes

Jam is a jelly mass made from fruits and berries with sugar or honey. The product has a uniform consistency, and the consistency is achieved by boiling. In this article we will tell you about the peculiarities of making jam from fragrant melon with the addition of citrus fruits, apples, natural vanilla, cinnamon, ginger and alcohol. You will learn the secrets and nuances that will allow you to keep the unique melon taste... Bookmark this page to avoid losing recipes.

Classic cooking recipe

Making jam is a laborious process. First of all, the melon is peeled, the core is removed, and the pulp is cut. The pieces are put in a saucepan with a thick bottom, filled with water and blanched for 5-7 minutes. Then the melon is poured with sugar syrup and boiled until a thick mass is obtained. Pectin will help speed up the process, making the jam jelly, shortening the cooking process.

The peculiarity of cooking jam is that you should constantly monitor the fire, increasing or decreasing it in order to maintain a constant boil. The foam formed on the surface is removed with a slotted spoon. Readiness is checked in a simple way: scoop up a little jam with a spoon and drip onto a plate. If the mass thickens quickly, then the product has acquired the desired consistency.

Try the classic melon jam. To do this, you need the following products:

• melon pulp - 1 kg;
• water - 1.5 tbsp.;
• granulated sugar - 1.2 kg;
• lemon - 1 pc. or citric acid - 3 g.

Cut the flesh into chunks and blanch for 5 minutes. Place the slices in a colander and prepare the syrup.

Everything is simple here: add sugar and lemon to the water, let it boil. Pour the syrup over the melon and leave for 6 hours. Then place the pot on the stove and cook for 10-15 minutes, keeping the heat low.

Cool the finished jam, pour into jars and close the lids. Store in the refrigerator or basement.

A quick and easy recipe

For those who don't like messing around with blanks, there is a proven quick jam recipe. To prepare it, you need a minimum of products and time:

• melon pulp - 1 kg;
• sugar - 600 g

Wash the fruit, cut it in half, take out the seeds, cut off the skin. Cut the pulp into random pieces and cover with granulated sugar. When the melon is juiced, transfer it to a saucepan. Place container on low heat and bring to a boil. Turn off the stove, leave the mass to cool under the lid.

Then boil again. Watch the consistency, you won't need to cook for a long time. As soon as the mixture thickens, remove from heat and pour into jars. Store in a cool place.

Read also:

How to cook candied melon at home.

Early ripe yellow melon "Tale F1".

How to cook pickled melon: the best recipes.

Unusual melon jam recipes

In addition to classic recipes with a minimum set of products, there are options with the addition of cinnamon, ginger, vanilla, fruits and berries (lemon, orange, etc.). Each of them is interesting in its own way, and will appeal to fans of unusual combinations.

Cinnamon

Melon jam with cinnamon has a specific spicy taste and aroma.

To cook it, prepare the following set of products:

• melon pulp - 2 kg;
• sugar - 2 kg;
• water - 2 tbsp.;
• vodka (cognac) - 1 tbsp.;
• cinnamon sticks.

Pre-cook the syrup from water, alcohol and sugar. Peel and cut the fruits into cubes. Blanch in boiling water for 5 minutes, then pour over the syrup.Simmer over low heat, stirring constantly, until the slices are translucent. Remove from heat and leave to infuse overnight.

In the morning, return the pan to the heat and boil for 15-20 minutes until thick. Place a stick of cinnamon in each jar and pour the jam. Seal with lids. Store in a cool place.

With lemon

Melon jam without additives has a mild flavor, and lemon brings an interesting citrus note.

To prepare it you will need:

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

Peel the fruits, remove the skin, cut the pulp into pieces, cover with sugar and leave for 3-5 hours until the juice is released. Then place the container on the stove and bring to a boil. Cook for 5-10 minutes, stirring constantly. Remove from heat and leave for 6-10 hours.

Return the jam to the stove and cook for 5-10 minutes.

After 7-10 hours, add the lemon, cut into thin slices. Do not remove the skin. Cook for another 15 minutes and let cool.

Return the pot to the heat for the fourth time, boil for 10 minutes and pour into jars. Cap and turn upside down.

The process of making jam according to this recipe is time consuming, but it allows you to get a product with a rich taste and aroma.

With orange

Orange slices make aromatic melon jam a real culinary masterpiece. Lovers of citrus will surely like it.

Prepare the following foods:

• melon pulp - 1 kg;
• orange - 2 pcs.;
• water - 3 tbsp.;
• sugar - 2 kg.

Peel the fruits, cut into slices, add 500 g of sugar, wait until the juice appears. Boil the syrup from water and 1.5 kg of sugar, pour over the melon. Close the container with a lid and leave to infuse for 24 hours. Then drain and bring to a boil. Pour over the fruit pieces again. Insist the jam for 10 hours.

Peel the oranges, slice and add to the melon. Cook over low heat until clear and thick. Pour the jam into jars and cap.

With turmeric and vanilla

Melon jam with the addition of vanilla and turmeric takes on a rich color and a spicy vanilla aroma.

To prepare it, you will need the following ingredients:

• melon pulp - 1.5 kg;
• sugar - 600 g;
• vanilla - 1 pod;
• turmeric - 1 tsp

Peel the melon by removing the core and skin. Cut the flesh into slices and place in a deep saucepan. Slice the vanilla pod lengthwise and use a sharp knife to scrape off the seeds. Mix them with sugar. Divide the pod into 3-4 parts.

Stir the turmeric into the sugar and pour over the pieces. Place the vanilla pods in the mass. Place the lid on the pot and let sit for one hour. Place the container on the stove, place it on medium heat and simmer, stirring occasionally for 20 minutes. During this time, the jam will thicken. Pour into jars and roll up lids.

Advice... Use natural vanilla in pods in the recipe. This will allow you to get a treat with a more sophisticated taste.

With apple

Adding a variety of spices and fruits to melon jam enriches the taste of the finished product. Try apple jam.

For this you will need:

• melon pulp - 2 kg;
• sweet and sour apples - 600 g;
• sugar - 1 kg;
• lemon - 1 small or half large.

Peel and cut the fruit into slices. Remove the skin from the apples and chop finely. Squeeze lemon juice, strain through a strainer. Combine fruits, add lemon juice and stir. This must be done to prevent the apples from darkening.

Add sugar to the food and stir. Wait for the juice to drain and put the container on low heat. Cook the mass for 30 minutes, stirring constantly until the sugar crystals are completely dissolved. Remove the jam from the stove and let sit for 30 minutes.

Transfer the mixture to a colander and puree or use a blender. Return the pan to the stove and cook until thick, over 1.5 hours. Then pour into jars and seal with lids.

How to make melon jam in a slow cooker

The benefits of multicooker cooking are undeniable. This device allows you to create real culinary masterpieces in a short time without your constant participation.

The process of cooking jam in a multicooker takes several hours and requires a minimum of steps. You can cook according to any proven recipe. Judging by the reviews of housewives, it always works. Try this recipe for melon jam in a slow cooker. Ingredients:

• melon - 1 kg;
• sugar - 500 g;
• lemon - 1 pc.;
• vanilla powder - 1/8 tsp

Prepare the fruit by cutting the flesh into cubes. Place in the bowl of the appliance and cover with granulated sugar. After 3-4 hours, add the lemon twisted in a meat grinder along with the peel.

Stir the mixture and set to Steam. Wait until it boils and switch the multicooker to the "Baking" mode, the cooking time is 40 minutes. Cook with the lid open, stirring occasionally. Pour the product into sterilized jars and close the lids.

reference... The melon variety affects the color of the jam, which ranges from yellow to translucent.

Blanks for the winter

Making melon jam using sterilization allows you to keep the product for a long period at room temperature. This method is suitable for any jam recipe... A nuance that must be taken into account is a long cooking.

Try making a thick jam with the following foods:

• melon - 2 kg;
• sugar - 1 kg;
• lemon - 2 pcs.;
• fresh ginger root (grated) - 50 g;
• a pinch of vanilla and / or ground cinnamon.

Take a ripe fragrant melon, cut into pieces. Place in a saucepan, add grated ginger, juice from two lemons and 3 tbsp. l. granulated sugar. Leave it on for 2-3 hours.

Boil the syrup and pour over the melon. Cook until thickened over low heat for 15 minutes, not boiling. Add spices and cook for 5-7 minutes. Pour the finished jam into jars and close the lids. Turn the top upside down and leave to cool.

Useful Tips

To make the melon jam tasty, and the blanks for the winter stood for a long time, use some tips:

1. Melon in the process of heat treatment loses its aroma a little, therefore citrus fruits, bananas, apples, berries and spices are added to the jam to enhance the taste.
2. When making jam, choose a hard variety if you want to keep the pieces. Overripe melon makes a thick and tasty jam.
3. When adding lemon or orange to the mass, make sure that no seeds get into it, otherwise the product will taste bitter.
4. Choose ripe fruits without dents or rot, which give the melon an unpleasant aftertaste.
5. If you do not plan to preserve the entire prepared mass, white sugar can be replaced with cane sugar. You will notice how the taste changes for the better. Using honey instead of refined sugar significantly reduces the calorie content of the jam. Take 200-300 g of honey for 1 kg of melon. Adherents of proper nutrition add stevia to jam - one of the safest sweeteners for health. The sugar substitute has zero calories, allowing you to enjoy sweets without harming your figure.
6. Melon jam with apples is prepared in aluminum dishes or stainless steel pans. It is undesirable to use enameled dishes - the mass burns in it. Choose apples with firm flesh. They have a pronounced taste and juiciness.
7. If you don't like the sugary sweetness of the melon, make jam with berries. They will add a pleasant sourness.

Conclusion

Due to its versatility, the melon is used to make a variety of jams and preserves. By adding any fruits, spices and even vegetables, you will get a new unique taste every time.

Melon blanks without sterilization are stored in a refrigerator or cellar. The jam, prepared by the traditional preservation method, will stand at room temperature until the next spinning season.