Delicious and simple recipes for melon jam with apples

If you want to diversify the set of sweet winter preparations, we recommend jam from melon and apples. These products combine to give an indescribable taste and aroma. We will show you how to choose and prepare the right ingredients. And the recipes were selected for every taste: with lemon, orange, currant, plum and even poppy seeds. Two solar products - and a whole palette of recipes!

Selection and preparation of fruits

When choosing a melon, pay attention to its color. It is desirable that the color is uniform. Dark wet spots indicate the beginning of decay, yellow and dry spots indicate that the berry is empty. Overripe melon is also suitable for jam. If you bought a melon and she turned out to be immature, you can also make jam from it by adding more sugar and increasing the cooking duration by 20-25%.

It is better to take apples of medium size. Look carefully so that the fruits are not damaged by pests, otherwise you will find an unpleasant surprise in winter. Look for apples that are good, with firm skin and a healthy color.

Melon preparation:

1. Wash the melon and dry it.
2. Cut the fruit in half.
3. Use a knife or tablespoon to remove the seeds.
4. Cut the halves into slices.
5. Cut off the crust from them.
6. Cut the pulp into cubes.

Apple preparation includes the following steps:

1. Rinse apples with cold water and wipe dry.
2. Peel off the peel if required by the recipe.
3. Cut in half, cut out the core and stalk.
4. Cut into slices.

The ingredients are ready to become a flavorful jam.

The best recipes for the winter

What could be better than delicious jam on an autumn or Christmas table? Open free pages of the cookbook - melon and apple recipes are varied and at the same time simple.

Classic melon and apple jam

Instant jam does not require boiling again after cooling completely. It cooks quickly, it turns out delicious and aromatic.

Important! When boiling melon pulp, foam forms, it must be removed immediately. Don't be distracted from the process.

A can with a volume of 1.5 liters will require:

• 1.5 kg of melon;
• 400 g apples;
• 0.5 kg of sugar.

How to cook:

1. Wash the melon well, dry it, cut it in half.
2. Remove grains, cut into slices, cut off rind.
3. Only the pulp remains, cut it into cubes and then chop with a blender.
4. Wash the jars with soda solution and a new sponge. Rinse well.
5. Sterilize jars in any way.
6. Wash the apples. Cut off the rind and cut the flesh into pieces.
7. Place the melon pulp in a bowl or saucepan.
8. Add sugar, turn on medium heat. Stir occasionally.
9. Add apple slices 7-10 minutes after boiling. Stir.
10. Bring to a boil.
11. Simmer for 7 minutes, stirring constantly.
12. Turn off the stove.
13. Cool the jam for 5-10 minutes, then place it in dry sterilized jars.
14. Close with lids. It is not necessary to lower it to the floor and turn it over. After 24 hours, remove the jam to the pantry.

In a multicooker

This method of cooking is good at a summer cottage, when there is a lot of work in the garden - the jam does not require constant supervision.

A liter jar will require:

• 800 g melon;
• 300 g apples;
• 0.5 kg of sugar;
• 1.5 tsp citric acid.

Cooking method:

1. Make sure the multicooker bowl is clean and dry.
2. Wash the melon, cut in half, remove the seeds.
3. Cut the halves into oblong slices, from which cut off the crust.
4. Now cut the pulp into small wedges or cubes.
5. Wash the apples in cold water, cut the peel, remove the cores.
6. Cut the apple pulp into cubes the same size as the melon.
7. Combine melon and apple slices in a multicooker bowl.
8. Add sugar.
9. Set the "Extinguishing" mode. Usually this program is designed for 40 minutes, but given the different power of multicooker, focus on your device.
10. Turn off the multicooker after 40 minutes. Leave the jam for an hour.
11. After an hour, add citric acid, stir.
12. Turn on the "Extinguishing" mode for 10 minutes.
13. After 10 minutes, turn off the multicooker and stir the jam. Leave to cool.
14. Sterilize clean cans during this time.
15. After sterilization, immediately spread the jam into jars and seal.

If you don't like chunks of jam, after cooking, grind the finished product with a blender until puree.

With the addition of lemon

Lemon refreshes the taste of the jam, makes it less cloying and more aromatic.

A liter jar will require:

• 800 g melon;
• 300 g apples;
• 1 lemon;
• 450 g of sugar.

Cooking method:

1. Rinse the melon, apples, and lemon.
2. Start preparing your ingredients with lemon. It must be dry. Grate the zest on a medium to fine grater. Fold the grated zest into a separate container and cover with a napkin. Lemon pulp is not useful.
3. Cut the melon in half, remove the grains and soft center.
4. Cut into slices, cut the rind, dice the flesh.
5. Cut off the skin of apples, remove the core and stalk, and cut into cubes.
6. Place melon cubes in a bowl or saucepan and sprinkle with sugar. Shake lightly.
7. Turn on medium heat. Bring to a boil, remove the foam.
8. After boiling, cook over medium heat. As soon as the melon pulp begins to resemble honey in consistency, add the apples and lemon zest. Mix well.
9. After bringing to a boil, reduce heat to low. Cook for 6 minutes.
10. Sterilize clean cans during this time. You can wash the cans with a soda solution or ordinary detergent.
11. Turn off the jam after 6 minutes, leave to cool slightly (5-6 minutes).
12. If you want a smooth paste, puree with a blender.
13. Spread the jam into jars, seal tightly.

The jam can be left in pieces. Only melon or only apples can be passed through the blender. It all depends on your preference.

With poppy seeds

You will rarely find such a jam on someone's table, so we recommend taking note of the recipe.

Ingredients per liter:

• 600 g melon pulp;
• 300 g apples;
• 400 g sugar;
• 0.5 tsp citric acid;
• 1 tbsp. l. poppy.

Cooking method:

1. Cut the melon into large pieces, remove the seeds, cut the crusts and cut the flesh into cubes.
2. Wash the apples, remove the core. Leave the peel.
3. Cover the melon pulp with sugar and send to the stove, turning on medium heat. Do not forget to stir periodically so that future jam does not stick to the bottom.
4. After boiling, cook for 25 minutes.
5. Add apples, remove from heat. Stir gently and let sit for an hour.
6. After an hour, put the resulting mixture over medium heat. Bring to a boil, add citric acid, stir. Cook for 8-10 minutes after boiling.
7. At the very end, add the poppy seeds, do not stir the hot jam.
8. Cool for 10 minutes.
9. Sterilize the jars at this time. Do not forget to wash them thoroughly beforehand.
10. Stir the cooled jam slowly and gently.
11. Place the ladle in the jars.
12. Cork, after 24 hours put in the cellar or pantry.

With orange

Orange gives a note of freshness without sourness. A nice bonus - it doesn't need to be cleaned.

A can with a volume of 1 liter will require:

• 400 g melon pulp;
• 300 g apples;
• 2 large oranges;
• 400 g of sugar.

Cooking method:

1. Wash melon, apples, and oranges.
2. Let's start with the melon. Remove the seeds from it, cut the rind, cut the pulp into cubes and put in a bowl.
3. Do not peel the orange, cut into rings. Cut each ring into small triangular slices. Remove the grains. The orange slices should be very small, otherwise they will not boil in the jam.
4. Add orange slices to melon.Sprinkle with sugar and leave for 40 minutes. This time is necessary for the release of juice.
5. At this time, wash the jars with a new sponge, rinse well.
6. Wash the apples, remove the rind and core. Cut into small wedges, place in a separate plate and cover.
7. Put the melon and orange mixture over medium heat.
8. As the mixture boils, reduce heat to low and continue cooking, stirring frequently.
9. Add the apples as soon as the melon begins to boil (after about half an hour). Bring to a boil again.
10. After boiling, cook for 7 minutes.
11. At this time, send the cans for sterilization. You can pour boiling water over the lids or place them in the oven as well.
12. Turn off the stove after 7 minutes, cool for 10 minutes.
13. Place the finished jam in the jars, closing tightly.
14. Transfer to the pantry after 24 hours.

With currants

It is better to use currants of the same color, without mixing different varieties... We advise you to stay on black - it is more fragrant.

Ingredients for 1.5 l:

• 800 g melon pulp;
• 400 g apples;
• 1 tbsp. currants;
• 500 g sugar;
• 0.5 tsp citric acid.

Cooking method:

1. Cut a clean and dry melon into two halves, cut out the seeds.
2. Cut into pieces, cut off the crust and cut the flesh into cubes.
3. Wash the apples, cut the peel as desired.
4. Cut in half, core cut.
5. Cut each apple into cubes.
6. Mix the melon with the apple, add sugar on top and leave for 30-35 minutes.
7. Wash and sterilize the jars.
8. Rinse the currants with cold water and dry.
9. After 30 minutes, put the melon and apple mixture on the fire.
10. After boiling, boil the jam about half.
11. At this time, use a blender to turn the currants into a homogeneous mass.
12. Pour the currant puree over the melon and apples. Mix gently.
13. Bring to a boil, add citric acid. Stir.
14. Simmer for 6 minutes.
15. Spread hot, but not boiling, jam into jars and cover.

If you like sweet jams, increase the amount of sugar to 700 g, as currants give a slightly sour taste.

With plum

It turns out a very interesting combination of gifts from August. Plums can be taken both slightly unripe and overripe.

Required for 1 liter:

• 500 g melon pulp;
• 300 g apples;
• 300 g plums;
• 700 g of sugar.

Cooking method:

1. Wash and wipe off all ingredients.
2. Cut the melon pulp into small pieces (cubes) without peels and seeds.
3. Remove the seeds from the plums, and cut the plum itself into slices.
4. Peel the apples, cut the core, cut into slices.
5. Mix all the ingredients, cover with sugar and leave for 30 minutes.
6. If too much liquid has formed, drain some, but then add another 100 g of sugar to the mass.
7. Place on the stove with medium heat.
8. After boiling, cook for 15 minutes, skimming and stirring.
9. Turn off the stove and leave for 30 minutes.
10. Wash and sterilize the jars.
11. After half an hour, turn on medium heat again and bring to a boil again.
12. Reduce heat after boiling, simmer for 15 minutes, then remove from heat.
13. Cool the jam for 15 minutes and place in dry jars.
14. Close tightly. Leave at room temperature for a day without turning.

Helpful hints and tips

If you have never made melon jam with apples, or it did not work out, pay attention to the heading with useful tips:

1. If the melon is overripe, cut it into pieces and leave it for a while before adding sugar. The chunks will produce juice that you can drain. After adding sugar, the melon will give juice again, it must already be left.
2. Do not use maximum heat during cooking - the jam will only burn to the walls of the dishes, and will not cook.
3. Do not spare sugar, even if the melon is sweet - the apples will take away the excess.
4. Ingredients that are difficult to boil are best chopped with a blender.
5. If you leave the jam to cool, do not forget to cover it with napkins, otherwise insects can get there.
6. Do not combine melon with cherries, they do not mix well.
7. Don't forget to sterilize the cans.
8. If you want to add spice, we recommend choosing cinnamon.

Let's sum up

Now you have simple melon and apple jam recipes for the winter. Melon and apples of any degree of ripeness are suitable for cooking, most importantly, not burnt by the sun and without foulbrood. Melon must cut off the crust and remove the seeds, there should be no seeds in the apples either.

If you prefer jam in pieces, after boiling, after cooling a little, you can immediately lay it out in sterilized jars. If you like a uniform consistency, puree the finished product with a blender. Store the jam in a dark and cool place for no more than one and a half years.