How to cook a simple but very tasty melon jam

Melon jam has a delicate consistency and a wonderful aroma. Melon is often combined with apples, citrus fruits, berries and spices, which make the taste of the delicacy brighter. In this article we will reveal the secrets of making jam and share proven recipes.

Selection and preparation of fruits

To prepare the dish, use soft, overripe melon. The pulp of such fruits has a sweet, even cloying taste, and quickly boils down during heat treatment.

Before slicing, the melon must be washed with warm water and dried. Then the fruit is cut into pieces, the seeds are removed and peeled crust. The pulp is cut into small pieces, so it will boil into mush faster.

Melon jam is often prepared with apples, the pulp of which is rich in pectin. It is this that provides the necessary viscosity of the jam. Before cooking, peel the fruit, remove the seed pod and cut into small pieces.

Citrus fruits are thinly sliced ​​or twisted through a meat grinder and boiled together with the other ingredients. Most recipes for melon jam use only juice and zest.

Jam with the addition of banana turns out to be interesting in taste. The fruit adds a tropical note. To balance the sweetness, use citric acid or fresh citrus juice.

How to cook melon jam

The jam preparation technology involves boiling the fruit mass to a thick consistency. Overripe melon fruits with loose but very sweet pulp are ideal for this. Preparing the products will not take much time. To prepare jam, two methods are used:

1. The pulp is cut into arbitrary pieces, placed in a pan and covered with sugar. After some time the melon starts juice. Boil the mixture over medium heat until the pieces are completely softened, stirring constantly with a wooden spoon. Then puree using an immersion blender and bring to the desired consistency.
2. The second method involves grinding the raw melon pulp. For this purpose, use a meat grinder or blender. The mixture is mixed with sugar and cooked over medium heat until thick.

The amount of sugar is adjusted taking into account the sweetness of the melon. To prepare jam, use an enamel pan or a wide basin.

Classic simple recipe

Melon jam according to this recipe is prepared quickly and has a pleasant taste.

Ingredients:

• 1 kg melon;
• 300 g granulated sugar;
• 15 g citric acid.

Preparation:

1. Cut the melon into pieces, remove the rind, and remove the seeds. Chop the pulp as desired, place in a saucepan and cook for 15-20 minutes over low heat.
2. The melon will release a lot of juice. At the first stage of cooking, quickly stir the mixture with a spatula. This will speed up the evaporation of the liquid.
3. At the end of the allotted cooking time, transfer the pulp to a sieve and puree or use an immersion blender.
4. Mix granulated sugar and citric acid. Cook over low heat until thick. Stir occasionally with a spatula.
5. Pour the hot mixture into jars and close the lids. Store in the refrigerator.

Melon jam in a slow cooker

A multicooker makes the process much easier. All that is required is to prepare the products and place them in a bowl. The technology will do everything for you.

Ingredients:

• 1 kg melon;
• 400 g sugar;
• 1 large lemon.

Preparation:

1. Wash the fruit, cut and remove the core.Remove the peel and cut the pulp into pieces. Place in a multicooker bowl and add sugar.
2. Select the “Steam” program and set the cooking time to 10 minutes.
3. After the beep, leave the mixture to cool for 40-60 minutes. Then turn on the “Steam” program for 10 minutes and leave to cool again.
4. Beat the mixture using an immersion blender. Select the “Pilaf” program for 40 minutes. At the end of cooking, add lemon juice and stir. If the mixture is too liquid, cook to the desired consistency with the lid open.
5. Pour the jam into jars and seal with lids.

The best recipes with additives

Fragrant melon goes well with various fruits and berries. Sour apples and citrus fruits help to highlight the sweetness of the melon and balance the taste, and spices (star anise, cinnamon, cloves) add a refined spicy aroma.

With apple

Apples thicken the jam, shorten the cooking time and dilute the sweetness of the melon.

Ingredients:

• 1 kg apples (sour or sweet and sour varieties);
• 1 kg melon;
• 1.5 kg sugar;
• 250 ml water.

Preparation:

1. Wash the apples, remove the skin, remove the seeds and cut into cubes. Place in a saucepan.
2. Cut the melon, remove the core, remove the rind. Cut the pulp into pieces and add to the apples.
3. Cover the fruit with water and cook over medium heat until soft. Using a blender, puree the mixture and add sugar. Cook until thickened for about two hours.
4. Pour the hot mixture into jars and cover with cotton cloth or gauze. During the cooling process, a thick film will appear on the surface, which will protect the jam from spoilage. Close the containers with lids and place in the refrigerator or cellar.

Advice. You can make homemade lids from parchment paper and tie them with jute.

With apple, condensed milk and orange zest

Try making jam using this recipe. The finished product has an interesting creamy flavor that complements orange zest.

Ingredients:

• 1 kg melon;
• 2 g vanillin;
• 1 pinch of ground cinnamon;
• 0.5 kg apples;
• 20 g condensed milk;
• 200 g sugar;
• zest of one orange.

Preparation:

1. Peel the fruit and pass the pulp through a meat grinder. Pour into a wide enamel bowl and place over low heat. Add granulated sugar and stir.
2. Cook the mixture until thick, remembering to skim off the foam.
3. Add condensed milk, cinnamon, vanillin and zest to the jam. Stir and cook over medium heat for 5-7 minutes.
4. Pour the mixture into glass containers and roll up.

With banana

With a banana, the jam will be thicker and sweeter. It also allows you to add less sugar or not add it at all.

Ingredients:

• 1 packet of pectin;
• 1 lemon;
• 500 g melon;
• 200-300 g sugar;
• 300 g banana pulp.

Preparation:

1. Peel the melon and cut into pieces. Cut the banana pulp and lemon along with the peel into slices.
2. Place the melon pulp in a saucepan and add sugar. Cook, stirring, over low heat for 15-20 minutes.
3. Add bananas and citrus to the mixture. Cook until thickened and be careful not to burn the jam.
4. At the end of cooking, turn the mixture into puree, bring to a boil again and add pectin. Mix thoroughly, boil for 2-3 minutes and pour into jars. Close with screw caps.

With ginger

Fresh ginger root adds a little spice and enhances the taste of melon jam.

Ingredients:

• 1 kg melon;
• a piece of fresh ginger (about 2 cm);
• 1 lemon;
• 400 g sugar;
• cinnamon stick.

Preparation:

1. Prepare the melon, finely chop the pulp. Place in a saucepan and add sugar. Leave for 1-2 hours until the juice appears.
2. Place the pan over high heat and bring to a boil. Reduce temperature and cook for 30 minutes until the melon softens. Rub the mixture through a sieve or grind with a blender. Pour in lemon juice, add grated ginger and cinnamon.
3. Place the jam on medium heat and cook for 7-10 minutes. Take out the spice stick and pour the mixture into jars. Close with screw caps.

Cinnamon

This recipe contains vodka, but it can be replaced with cognac, whiskey, or not added at all. Thanks to cinnamon, the jam acquires a wonderful aroma. Suitable as a topping for ice cream or puddings.

Ingredients:

• 2 kg melon;
• 2 kg sugar;
• 100 ml vodka;
• 200 ml water;
• 1 lemon;
• 1 pinch of cinnamon.

Preparation:

1. Peel the melon and cut the pulp into pieces. Place in a saucepan and add sugar, wait until the juice appears.
2. Place the container over high heat and cook the melon until soft. Using a blender, make a puree, pour in alcohol, lemon juice, and add ground cinnamon.
3. Bring to a boil and pour into jars. Seal with tin lids.

How to make jam for the winter

To make melon jam for the winter, take any recipe you like as a basis. The success of the process depends on compliance with sterilization rules. Jars for preparations must first be disinfected by steaming or in a microwave oven.

To sterilize jam in a glass container, use a large saucepan. Place a small kitchen towel on the bottom. This will protect the jars from cracking. Boiling water should cover the container 2 cm below the neck. Also pay due attention to the lids. Sterilize them at the same time as the workpieces. For jars with a capacity of 0.5 liters, 10-15 minutes are enough, for liter jars – 20-25 minutes.

At the end of the procedure, close the jars with lids and turn them upside down. Cover with a blanket or thick blanket and leave until completely cool. Store in the pantry at room temperature.

Terms and conditions of storage

Jam, cooked without additional sterilization, is placed in the refrigerator or cellar. Otherwise, the product will not be able to be preserved throughout the winter.

On a note. Sterilization in a water bath allows you to store the jam for several years, even at room temperature. The amount of granulated sugar affects the shelf life. The more it is, the longer the product costs.

Conclusion

Homemade melon jam is a wonderful, aromatic delicacy that can replace sugary store-bought options. It is served with buns, pancakes, pancakes, and decorated with puddings, pies, and ice cream. The process of making jam is not limited by strict rules. Add different fruits, spices, adjust the amount of sugar, and each time you will get a new interesting taste.