How to make simple and tasty watermelon and melon jam

We often hear the question: what do you like more – watermelon or melon? We recommend trying the jam made from these berries, and you will definitely love both. Today we will tell you how to correctly select the ingredients for jam, cook it from pulp, crusts, with the addition of lemon or in the form of jam. After spending 10 minutes reading the article, you will definitely want to see several jars of delicious jam in your cellar according to a new recipe.

Which watermelons and melons are suitable for jam?

Watermelons need mid-ripening ones. Overripe fruits become overcooked. And even for recipes that require pre-grinding in a blender, overripe berries and fruits are not suitable. It is better to choose a slightly unripe fruit, but add more sugar. Completely unripe ones are also not suitable - they will not give any color, taste or smell.

As for melon, the principle is similar. Overripe fruits are not suitable. When purchasing, hold the melon in your hands. If it seems to you that its size does not correspond to its weight, do not take it - the berry may be dry and empty inside. Pay attention to the stalk: if it is strong and green, feel free to take it melon for jam.

Selection and preparation of fruits

So you have chosen watermelon and melon of medium ripeness, the fruits are not dry, not burnt by the sun, without signs of rot. In terms of size, it is better to take two medium watermelons and melons than one large fruit.

Preparing the ingredients is simple. The main thing is to rinse the watermelon and melon well, even if only the pulp is used during cooking. All seeds must be removed from the watermelon.To do this, use a sharp knife, do not remove the grains with your fingers.

Melon seeds also need to be extracted, but there is a difference. Melon is freed from grains before cutting into pieces, and watermelon is the opposite.

If jam do you plan to cook from crusts, you can pre-blanch them. This process will remove the bitter taste from the finished product, and the crusts themselves will cook much faster.

The best recipes for the winter

Watermelon and melon jam does not require many additional ingredients. It itself turns out rich and aromatic. Introducing four successful recipe from pulp and crusts.

Jam made from pulp

This is the simplest recipe that is considered a classic.

Required:

• 0.5 kg of watermelon pulp;
• 0.5 kg melon pulp;
• 1 kg sugar;
• 1 lemon.

Cooking method:

1. Rinse the watermelon and melon.
2. Cut the watermelon into pieces, remove the seeds, cut off the peel. Cut the pulp into cubes.
3. Cut the melon in half and remove the seeds. Cut into pieces, then into slices.
4. Mix the berries in a deep bowl.
5. Pour 500 g of sugar into a container.
6. Place in the refrigerator for 3-4 hours.
7. Squeeze the juice from the lemon and grate the zest on a fine or medium grater.
8. After 4 hours, use a blender to turn the mixture of berries with the addition of lemon zest into a uniform mass. If you don't have a blender, you can use a masher.
9. Dissolve 500 g of the remaining sugar in water. Put it on fire.
10. When the syrup boils, add lemon juice. Boil for 3-4 minutes.
11. Mix berries with syrup, cook for 45 minutes.
12. Remove from heat, cover with gauze. Leave for 3 hours.
13. After 3 hours, repeat the cooking process for 30 minutes. Don't forget to skim off the foam and stir occasionally.
14. Sterilize the jars while the jam is cooling.
15. Transfer the jam into jars and seal.
16. Store upside down for 48 hours. Be sure to wrap containers.

Crust jam

Ingredients:

• 700 g watermelon rinds;
• 700 g melon peels;
• 1.5 kg sugar;
• 2 tsp. citric acid;
• 0.5 tsp. vanillin.

Cooking method:

1. Separate the rinds from the pulp.
2. Cut the crusts into cubes.
3. Put the water on the fire and bring it to a boil.
4. Place the sliced ​​rinds into boiling water for 4 minutes.
5. Place the crusts in a container of cold water for 3 minutes.
6. Drain the water.
7. Dissolve 500 g of sugar in 700 ml of water and put on fire.
8. As the syrup boils, add the crusts to the pan and add citric acid, stir well.
9. Cook for 15 minutes over low heat.
10. Remove from heat and cover the jam with paper towels or gauze for 3 hours.
11. After 3 hours, turn on the stove again, cook the mixture after boiling over low heat for 15 minutes.
12. Cool the jam again for 3 hours.
13. After 3 hours, add vanillin and 1 kg of sugar. Mix well. Bring to a boil, reduce heat, simmer for 20 minutes.
14. Sterilize the jars.
15. Fill the jars with slightly cooled jam. Screw on the caps.
16. Turn it upside down and wrap it up.

note! Vanillin can be omitted and replaced with cinnamon. Both add a richer flavor to the dish. It all depends on personal preference.

Watermelon and melon jam

Required:

• 1 kg of watermelon pulp;
• 1 kg melon pulp;
• 2 kg sugar;
• 0.5 tsp. cinnamon if desired.

How to cook:

1. Rinse the watermelon and melon well. Dry with a towel.
2. Cut the watermelon in half and then into large pieces. Remove the seeds and cut off the crust.
3. Cut the watermelon pulp into cubes.
4. Cut the melon in half and remove the seeds.
5. Cut the melon pulp into cubes and mix them with watermelon pieces.
6. Add sugar.Place in the refrigerator for 3 hours.
7. After 3 hours, put the mixture on fire. Stir occasionally. After boiling, reduce heat and simmer for 15 minutes.
8. Remove from heat and leave to cool for 1-2 hours.
9. Bring the jam to boil again, but with the addition of spices.
10. Boil for 10 minutes.
11. Turn off the heat and cool slightly.
12. Grind the mixture with a blender.
13. Boil again for 5 minutes.
14. Sterilize the jars.
15. Place the slightly cooled jam into jars and seal the lids tightly.
16. Turn it upside down and wrap it up.

Advice. You can add cloves as a spice.

Watermelon-melon jam with lemon

Ingredients:

• 700 g watermelon pulp;
• 700 g melon pulp;
• 1-2 lemons;
• 2 kg sugar.

Cooking method:

1. Wash the watermelon and melon.
2. Slice the watermelon so that it is convenient to remove the seeds and cut off the rind. Leave only the red pulp and cut it into small pieces.
3. Remove the grains from the melon, cut into several large pieces, and peel off the skin. Cut the pulp into cubes.
4. Mix the resulting ingredients, add 1 kg of sugar and put in the refrigerator for 4 hours.
5. During this time, the berries will give juice; there is no need to drain it.
6. Place on the stove and bring to a boil. Reduce heat to low. Skimming the foam, cook for 15 minutes.
7. Turn off the stove, remove the bowl of future jam and cover with gauze.
8. Leave for 1 hour.
9. Grate the zest of one lemon, squeeze the juice from another lemon (or the same one). The seeds should not get into the dish.
10. After an hour, put the bowl of berries back on the stove. After bringing to a boil, pour in the juice and add the grated zest. Cook for 25 minutes.
11. Remove from heat and leave to cool for 30 minutes. It’s better to cover the jam, otherwise insects will immediately attack it.
12. At the same time, sterilize the jars and pour boiling water over the lids.
13. Place the slightly cooled jam into jars and close.
14. Turn over and wrap with thick towels until completely cool.

Note! If you don't like pieces in the jam, grind the mixture with a blender before boiling again.

Terms and conditions of storage

The jam can be stored for several years. But it loses its taste and beneficial qualities after about 15 months. This means that it is better to eat the delicacy before the new summer season begins, and enjoy fresh berries in the summer.

As for the conditions, the optimal temperature is +15°C. If the room is stuffy and hot, the jam will begin to ferment. If, on the contrary, the temperature is too low, it will become sugary. But many people like candied jam - it is thicker, and sugar crystals can be felt when eaten. Only fermented jam can cause harm to health.

If you have already opened the jar, store it in the refrigerator for no more than 1.5 months. Watermelon and melon jam are good served with mint tea.

Advice from experienced housewives

Experienced housewives are happy to share their secrets with beginners:

1. Add at least 1 tbsp to any watermelon and melon jam. l. lemon juice. It gives the dish freshness and a subtle aroma, and the taste becomes beyond words. In combination with sweet melons, the sourness comes in handy.
2. First remove the seeds, and only then cut the pulp into cubes. Otherwise, you risk getting a sieve instead of appetizing pieces.
3. Do not try to shorten the process of making jam from the crusts. It takes a long time, but it's worth it. If you are lazy and boil the jam only twice, your family will be disappointed when they open a jar of jam in winter. The pieces will be tough and inedible.
4. Do not add excess water to the jam.If it turns out too thick, add lemon juice or no more than 0.5 cups of water. To prevent this situation, be sure to leave the candied berries to juice for 3-4 hours before cooking.
5. Don't be afraid to add extra sugar, it won't spoil the jam. But its lack will be noticeable. Take the time to weigh the ingredients. The weight of sugar should be equal to or exceed by 0.5 kg the weight of the pulp.

Let's sum it up

Watermelon and melon jam are best made from small, mid-ripe berries. The seeds are removed from watermelon after cutting into large pieces, and from melon - vice versa. The amount of sugar should slightly exceed the weight of the berry slices. Jam from the crusts takes much longer to cook than from the pulp, but if you break the recipe and rush it, you will be disappointed. We do not recommend adding too many additional ingredients. It’s better to get by with lemon, spices or mint.

Bon appetit and enthusiastic compliments to your preparations!