Melon jam for the winter: a simple recipe, 10 best cooking methods, storage

Jam is a jelly mass of berries and fruits with added sugar. The dessert has a uniform consistency, its density is achieved by boiling. To make melon jam for the winter, they use both a simple recipe and the inclusion of various components: fruits, spices. Housewives choose them according to their taste. Below are the best melon jam recipes.

Features of making melon jam for the winter

It doesn't take long to make jam. The initially prepared berry is placed in a container with a thick bottom, poured with water and blanched for 7 minutes.

After the fruit is poured with sugar syrup and boiled until thick. The process is accelerated with the help of pectin, it allows you to make the jam jelly-like, reducing the cooking procedure.

A feature of cooking dessert is the constant monitoring of the fire.

It needs to be reduced or increased so that the boil is constant. The foam that forms during cooking is removed.

The readiness of jam is checked by scooping up some goodies and dripping onto a plate. If the drop thickens quickly, then the jam is ready.

Requirements for the main ingredient

Different varieties of melons differ in shape, color, structure and juiciness of the pulp. Berries that have tender and loose flesh are best used for making jam with a uniform structure, while dense and rough pulp is used for jam with pieces.

Before starting to make jam, the berries are washed, peeled, seeds removed.

Preparing containers for the start of the process

Before filling the container with jam, the jars are washed in a hot soda solution, after rinsing with hot water.

Next, the containers must go through the sterilization process by using a kettle, when the washed jar is placed upside down on its spout and boiled for 25 minutes, or by using the oven if there are a lot of treats to be processed. In the oven, put the containers upside down for half an hour.

How to make melon jam at home?

From a wide variety of recipes, the following deserve special attention.

Traditional recipe

Ingredients needed for the treat:

• 1 kg of berries;
• 1.5 cups of water;
• 1.2 kg of granulated sugar;
• 1 lemon or 3 gr. citric acid.

The pulp is chopped into pieces and blanched for 5 minutes. The slices are thrown back into a colander.

For syrup, granulated sugar and lemon are mixed with water, boiled. The finished mixture is poured over the fruit and removed for 6 hours. After that, the pan is put on gas, and the dish is cooked for 15 minutes on low heat.

The finished dessert is poured into containers.

In syrup

To prepare the dessert you need:

• 1 kg melon;
• 1.2 kg of granulated sugar;
• 1.5 cups of water;
• 5 gr. vanilla;
• 3 Gr. citric acid.

Cooking process:

1. Peel the berry, cut in half, pull out the middle, cut into cubes.
2. Pieces of the fruit should be blanched in water for 8 minutes, put into cold water and put in a colander.
3. Make syrup from granulated sugar and water. Pour the pulp over them, soak in syrup for 7 hours.
4. Put on a slow fire, bring to a boil, cook for 3 minutes and remove from heat. Wait 6 hours, repeat the process.
5. For the 3rd time, after 12 hours of exposure, cook the jam until ready. At the end of cooking, vanillin and citric acid are added.
6. Ready jam is rolled into jars.

If the jam that has cooled down is closed, then it is sterilized as follows: 0.5-liter jars - 10 minutes, 1-liter jars - 12 minutes.

With citric acid

Ingredients that go into jam:

• 1 kg melon;
• 1 tsp citric acid;
• 1 kg of sugar.

Melon must be peeled, removing the peel, seeds, and cut into small cubes. Place the fruit in a bowl, cover with sugar. Shake the pot to mix the ingredients and leave overnight. In the morning the melon will release juice.

Again, the mixture is stirred and left until the evening. In the evening, the pan is placed on the stove. The jam should boil for 7 minutes so that the granulated sugar dissolves. We must remove it from the fire and leave the dessert until the morning.

In the morning you need to boil for 10 minutes and set aside until the next morning. In the morning, boil for 15 minutes, stirring all the time. At the end you need to throw in citric acid. Cool slightly and transfer the jam to a bowl. The result is a thick mixture with pieces of melon.

Quick way

To make dessert take:

• 1 kg melon pulp;
• 600 gr. granulated sugar.

Fruits are peeled, the peel and seeds are removed. The pulp is cut into pieces, covered with sugar. After the formation of juice, the container is put on fire, and the mixture is brought to a boil. The fire is turned off. The mass should cool under the lid.

After the jam is boiled again. After thickening, the pan is removed from the heat and poured into a container.

With apples

To make jam you will need:

• 2 kg melon;
• 600 gr. apples;
• juice from half a lemon;
• 1 kg of granulated sugar.

How to cook:

1. Peel the berry, remove the seeds.
2. Cut into small pieces.
3. Peel the apples, remove the core, chop finely.
4. Connect apples and melon.
5. Squeeze the juice from the lemon, cover with sugar.
6. Mass of fruit should stand for half an hour to stand out the juice. Then send it to the gas, cook for half an hour.
7. Jam should cool for an hour, after which it is rubbed through a sieve.
8. The mass is cooked for 1.5 hours.
9. Jam is laid out in a sterile container.

With lemon

The recipe requires the following ingredients:

• melon - 1 kg;
• lemon - 1 piece;
• granulated sugar - 700 gr.

Cooking steps:

1. The zest is removed from the lemon, cut into strips. Juice is squeezed out of a citrus.
2. From sugar and water you need to prepare a syrup, bring it to a boil. Add the zest and lemon juice, the mass should boil again.
3. Peel the melon, remove the middle, cut into cubes. Send the chopped fruit to the syrup, bring to a boil.
4. Remove the mixture from heat, set aside to infuse for 12 hours. Repeat the procedure a couple of times until the syrup thickens.
5. Distribute jam into jars.

With cinnamon

Products for dessert:

• 700 gr. peeled melon;
• 500 gr. sugar;
• 3 tbsp. l. lime juice;
• 3 cinnamon sticks.

The melon is cut in length into 2 parts, the seeds are taken out, the peel is cut off. The fruit is cut into small cubes. Next, you need to send the product to the basin.

Pour sugar, shake the container to penetrate the sugar under the top layer of fruit pieces. You can sprinkle the melon in layers.

The product is sprinkled with sugar on top. The dishes are covered with a towel, set aside to stand for a couple of hours or all night, so that the sugar dissolves and a liquid appears for cooking goodies.

Throw cinnamon into a bowl, put it on the stove with medium heat. When the dessert boils, the fire is reduced so that the syrup does not gurgle too much. This will keep the melon chunks from overcooking.

The resulting foam must be removed. 5 minutes after boiling, the fire is turned off, the basin is covered with a towel. Jam should cool and gain flavor.

It is better to carry out the boiling process in the morning or in the evening, letting the jam brew day or night.

After 12 hours, the jam is brought back to a boil. The jam should boil gently for 3 minutes, do not interfere with it. Again, the basin is covered with a towel, set aside for a couple of hours. By the 3rd cooking, the jam will be sweet, fragrant, and acquire a honey hue. The color of the syrup will be transparent, as will the berry pieces.

Dessert is placed on medium heat, it should boil. Squeeze lime juice to it, tasting the jam. The cinnamon sticks are removed from the dish.

After boiling the jam, the fire decreases. The finished dessert is distributed among the jars.

With turmeric and vanilla

To prepare the dessert you will need:

• 1.5 kg melon;
• 600 gr. sugar;
• 1 piece vanilla;
• 1 tsp turmeric.

Step by step process:

1. The main product must be cut into 2.5 cm cubes.
2. Cut the vanilla lengthwise and into halves, remove the seeds and combine with sugar. Cut the halves of the pod in half into 4 pieces. Add granulated sugar to the turmeric.
3. Pour the melon with sugar, placing vanilla pods between the pieces of the fruit. The pan is closed with a lid and set aside for an hour.
4. The mass is brought to a boil, the gas is reduced, and the mixture is cooked with stirring for about 20 minutes.
5. The finished treat is put into jars.

With lemon and banana

Dish includes:

• melon - 1 kg;
• lemon - 2 pieces;
• bananas - 500 gr.;
• sugar - 800 gr.

How to make jam:

1. Peel the melon, remove the middle, cut into cubes. Put in a bowl with a thick bottom, cover with granulated sugar and leave for 12 hours to separate the juice and dissolve the sugar.
2. Juice is squeezed out of 1 lemon and added to the melon, the mixture should boil. The second citrus is peeled, cut into thin strips. The fire is made smaller, the jam is cooked for 30 minutes, while the foam is removed.
3. Bananas are peeled, cut into rings. Sliced banana and lemon are added to the jam, the mixture is put on medium heat.
4. Dessert should boil to a boil, then set aside to cool and return to the fire again so that the jam boils.
5. The result is a thick jam with a reddish tinge.
6. Dessert is poured into jars.

Recipe for multicooker

To make jam you need to take:

• 1 kg melon;
• 500 gr. sugar;
• 1 lemon.

Step by step process:

1. The main product is cleared of seeds, peel. The pulp is cut into cubes.
2. In order for the pulp to give juice, it is placed in a multicooker bowl, covered with sugar and set aside for 4 hours.
3. The lemon is peeled, passed through a meat grinder, the bones are removed. The lemon mass goes to the melon.
4. The multicooker is set to the “Baking” mode for 40 minutes. Lid won't close.
5. When 40 minutes have passed, turn off the slow cooker and leave the jam in it until it cools down. Then the Baking program is used again for 40 minutes.
6. Dessert needs to cool down again.
7. Third set is longer, takes 1 hour.
8. With each cooking, the fruit slices will change in color, darkening, and the dish will thicken.
9. Jam is poured into sterile jars.

Storage conditions

The finished dessert is laid out in jars that are steamed hot. This makes it possible to store the workpiece for the longest possible time - up to 2 years.

If the jam is laid out in unsterilized jars, then the product can be stored in the refrigerator for 4 months.

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