How to make delicious and healthy melon jam: the best recipes

Jam is a jelly mass of fruits and berries with sugar or honey. The product has a uniform consistency, and thickness is achieved by boiling. In this article we will talk about the features 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 preserve the unique melon taste. Bookmark this page so you don't lose recipes.

Classic recipe

Making jam is a labor-intensive process. First of all, the melon is peeled, the core is removed, and the pulp is cut. The pieces are placed 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-like, shortening the cooking process.

The thing about making jam is that you have to constantly monitor the heat, increasing or decreasing it to maintain a constant simmer. The foam that forms 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 drop it onto a plate. If the mass thickens quickly, it means the product has acquired the desired consistency.

Try making melon jam using the classic recipe. To do this you will 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 pulp into pieces and blanch for 5 minutes.Place the slices in a colander and start preparing 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 pan on the stove and cook for 10-15 minutes, maintaining low heat.

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

Quick and easy recipe

For those who don’t like to fuss with preparations, there is a proven recipe for quick jam. To prepare it you will need a minimum of ingredients and time:

• melon pulp – 1 kg;
• sugar – 600 g.

Wash the fruits, cut into two halves, remove the seeds, cut off the skin. Cut the pulp into arbitrary pieces and sprinkle with granulated sugar. When the melon releases its juice, transfer it to the pan. Place the container over low heat and bring to a boil. Turn off the stove and leave the mixture to cool under the lid.

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

Read also:

How to make candied melon at home.

Early ripening yellow melon "Fairy 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 lovers 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 syrup from water, alcohol and sugar. Peel the fruits and cut into cubes. Blanch in boiling water for 5 minutes, then pour in syrup. Cook over low heat, stirring constantly, until the slices become translucent. Remove from heat and leave to steep overnight.

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

With lemon

Melon jam without additives has a mild taste, and lemon adds 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, add sugar and leave for 3-5 hours until the juice releases. 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 thinly sliced ​​lemon. Do not remove the skin. Cook for another 15 minutes and leave to cool.

Return the pan to the heat for the fourth time, boil for 10 minutes and pour into jars. Seal and turn the top upside down.

The process of preparing jam according to this recipe is time-consuming, but allows you to obtain a product with a rich taste and aroma.

With orange

Orange pieces make fragrant melon jam a real culinary masterpiece. Citrus lovers will definitely like it.

Prepare the following products:

• 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 for the juice to appear. Boil syrup from water and 1.5 kg of sugar, pour it over the melon.Close the container with a lid and leave to infuse for 24 hours. Then drain the liquid and bring to a boil. Pour over the fruit pieces again. Infuse the jam for 10 hours.

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

With turmeric and vanilla

Melon jam with the addition of vanilla and turmeric acquires a rich color and 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.

Clean the melon by removing the core and skin. Cut the pulp into slices and place in a deep saucepan. Cut the vanilla bean lengthwise and scrape out the seeds using a sharp knife. Mix them with sugar. Divide the pod into 3-4 parts.

Mix turmeric into sugar and sprinkle over the pieces. Add vanilla pods to the mixture. Cover the pan with a lid and leave for one hour. Place the container on the stove, turn the heat to medium and cook, stirring occasionally for 20 minutes. During this time the jam will thicken. Pour into jars and roll up the lids.

Advice. Use natural vanilla beans in the recipe. This will allow you to get a delicacy with a more refined taste.

With apple

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

For this you will need:

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

Peel and cut the fruit into pieces. Peel the apples and chop finely. Squeeze the lemon juice and strain through a strainer. Mix the fruits, add lemon juice and stir.This must be done so that the apples do not darken.

Add sugar to the ingredients and stir. Wait for the juice to release and place the container on low heat. Cook the mixture for 30 minutes, stirring constantly until the sugar crystals are completely dissolved. Remove the jam from the stove and leave to steep for 30 minutes.

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

How to make melon jam in a slow cooker

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

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

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

Prepare the fruit by cutting the pulp into cubes. Place in the bowl of the device 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 the “Steam” mode. Wait for it to boil and switch the multicooker to the “Baking” mode, cooking time – 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.

Preparations for the winter

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

Try making thick jam from the following products:

• 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 and cut it into pieces. Place in a saucepan, add grated ginger, juice of two lemons and 3 tbsp. l. granulated sugar. Leave for 2-3 hours.

Boil the syrup and pour it over the melon. Cook until thickened over low heat for 15 minutes, without bringing to a boil. Add spices and cook for 5-7 minutes. Pour the finished jam into jars and close the lids. Turn upside down and leave to cool.

Useful tips

To make your melon jam tasty and to make your preparations last a long time for the winter, use some tips:

1. Melon loses its aroma a little during heat treatment, so citrus fruits, bananas, apples, berries and spices are added to the jam to enhance the taste.
2. When making jam, choose hard varieties if you want to preserve the pieces. Overripe melon makes 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 that are free from dents and rot, which can give the melon an unpleasant taste.
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 will change for the better. Using honey instead of refined sugar significantly reduces the calorie content of jam. For 1 kg of melon, take 200-300 g of honey.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 not advisable to use enamel dishes - the mixture will burn in them. Choose apples with firm flesh. They have a pronounced taste and juiciness.
7. If you don't like the cloying sweetness of melon, make jam with berries. They will add a pleasant sourness.

Conclusion

Due to its versatility, 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 preparations without sterilization are stored in the refrigerator or cellar. Jam prepared using the traditional preservation method will remain at room temperature until the next season of twisting.