Delicious and simple recipes for melon jam with apples

If you want to diversify your selection of sweet winter preparations, we recommend jam from melon and apples. These products combined give an indescribable taste and aroma. We will tell you how to choose and prepare the ingredients correctly. And the recipes were chosen to suit every taste: with lemon, orange, currants, plums and even poppy seeds. Two solar products – and a whole recipe palette!

Selection and preparation of fruits

When choosing a melon, pay attention to its color. It is desirable that the color be uniform. Dark wet spots indicate the beginning of rotting, 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 time by 20-25%.

It is better to take medium-sized apples. Make sure that the fruits are not damaged by pests, otherwise you will find an unpleasant surprise in winter. Select good apples, with firm skin and healthy color.

Preparing the melon:

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

Preparing apples includes the following steps:

1. Wash the apples with cold water and wipe dry.
2. Cut off the peel if the recipe requires it.
3. Cut in half, cut out the core and the stem.
4. Cut into pieces.

The ingredients are ready to become aromatic jam.

The best recipes for the winter

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

Classic melon and apple jam

Instant jam does not require repeated boiling after complete cooling. It cooks quickly and turns out tasty and aromatic.

Important! When cooking the melon pulp, a foam forms; it must be skimmed off immediately. Don't be distracted from the process.

For a 1.5 liter jar you will need:

• 1.5 kg melon;
• 400 g apples;
• 0.5 kg 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 grind it with a blender.
4. Wash the jars with baking soda and a new sponge. Rinse well.
5. Sterilize jars in any way.
6. Wash the apples. Cut off the peel and cut the pulp into pieces.
7. Place the melon pulp in a bowl or pan.
8. Add sugar, turn on medium heat. Stir occasionally.
9. 7-10 minutes after boiling, add apple slices. Stir.
10. Bring to a boil.
11. Boil 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. There is no need to lower it to the floor and turn it over. After 24 hours, put the jam in the pantry.

In a slow cooker

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

For a liter jar you will need:

• 800 g melon;
• 300 g apples;
• 0.5 kg 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 slices or cubes.
5. Wash the apples in cold water, cut off the peel and remove the cores.
6. Cut the apple pulp into cubes the same size as you cut the melon.
7. Combine melon and apple pieces in a multicooker bowl.
8. Add sugar.
9. Set the “Extinguishing” mode. Typically, this program is designed for 40 minutes, but given the different power of multicookers, focus specifically on your device.
10. After 40 minutes, turn off the multicooker. Leave the jam for an hour.
11. After an hour, add citric acid and 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. At this time, sterilize clean jars.
15. After sterilization, immediately pour the jam into jars and seal.

If you don’t like jam in pieces, after cooking, grind the finished product in a blender to puree.

With added lemon

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

For a liter jar you will need:

• 800 g melon;
• 300 g apples;
• 1 lemon;
• 450 g 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 or fine grater. Place the grated zest in a separate container and leave covered with a napkin. Lemon pulp is not useful.
3. Cut the melon in half, remove the seeds and soft center.
4. Cut into slices, cut off the peel, cut the pulp into cubes.
5. Cut the skin off the apples, remove the core and stem, and cut into cubes.
6. Place the melon cubes in a bowl or pan and sprinkle with sugar. Shake lightly.
7. Turn the heat to medium. Bring to a boil, skim off the foam.
8. After boiling, cook over medium heat. As soon as the melon pulp begins to resemble honey in consistency, add apples and lemon zest. Mix well.
9. Once brought to a boil, reduce heat to low. Cook for 6 minutes.
10. At this time, sterilize clean jars. You can wash the jars with a soda solution or regular detergent.
11. Turn off the jam after 6 minutes, leave to cool slightly (5-6 minutes).
12. If you want to get a homogeneous mass, puree with a blender.
13. Place the jam in jars and seal tightly.

You can leave the jam in pieces. You can put only melon or only apples through the blender. It all depends on your preferences.

With poppy seeds

You will rarely find this kind of jam on anyone’s table, so we recommend taking note of the recipe.

Ingredients for 1 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 off the crusts, and cut the pulp into cubes.
2. Wash the apples and remove the core. Leave the peel.
3. Sprinkle the melon pulp with sugar and place on the stove, turning on medium heat. Do not forget to stir periodically so that the future jam does not stick to the bottom.
4. Once boiling, cook for 25 minutes.
5. Add apples, remove from heat. Mix gently and leave for an hour.
6. After an hour, place the mixture over medium heat. Bring to a boil, add citric acid and stir. Cook for 8-10 minutes after boiling.
7. At the very end, add poppy seeds; do not stir the hot jam.
8. Cool for 10 minutes.
9. At this time, sterilize the jars. Don't forget to wash them thoroughly first.
10. Stir the cooled jam slowly and carefully.
11. Ladle into jars.
12. Seal it and after 24 hours put it in the cellar or pantry.

With orange

Orange gives a touch of freshness without sourness. A nice bonus is that you don’t need to clean it.

For a 1 liter jar you will need:

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

Cooking method:

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

With currants

It is better to use currants of the same color without mixing different ones. varieties. We recommend sticking with the black one – it’s more aromatic.

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 and cut off the peel as desired.
4. Cut in half, cut out the core.
5. Cut each apple into cubes.
6. Mix melon with 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, reduce the jam by about half.
11. At this time, use a blender to turn the currants into a homogeneous mass.
12. Pour currant puree into melon and apples. Stir carefully.
13. Bring to a boil, add citric acid. Stir.
14. Cook over low heat for 6 minutes.
15. Place hot, but not boiling, jam into jars and close.

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

With plum

It turns out to be a very interesting combination of August gifts. You can take plums either slightly unripe or overripe.

Required for 1 liter:

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

Cooking method:

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

Useful tips and tricks

If you have never made melon and apple jam or it didn’t work out, pay attention to the section with useful tips:

1. If the melon is overripe, cut it into pieces and leave for a while before adding sugar. The pieces will give juice, which can be drained. After adding sugar, the melon will give juice again, you need to leave it.
2. Do not use maximum heat when cooking - the jam will only burn to the walls of the pan and not cook.
3. Do not skimp on sugar, even if the melon is sweet - the apples will take the extra.
4. Ingredients that are difficult to boil are best ground in a blender first.
5. If you leave the jam to cool, do not forget to cover it with napkins, otherwise insects may get in there.
6. Do not combine melon with cherries, they are poorly compatible.
7. Don't forget to sterilize your jars.
8. If you want to add spice, we recommend choosing cinnamon.

Let's sum it up

Now you have simple recipes for melon jam with apples for the winter. Melons and apples of any degree of ripeness are suitable for cooking, most importantly, not burnt by the sun and without foulbrood. Melon is a 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 cooking, after cooling slightly, you can immediately put it in sterilized jars. If you like a homogeneous 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.