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A simple recipe for melon jam for the winter will allow you to prepare a delicious and incredibly aromatic delicacy. It can be cooked both on the stove and in a slow cooker.
Features of making melon jam
The process of making jam is not complicated, however, there are certain subtleties, the observance of which will allow you to achieve the desired result.
To prepare the delicacy, use only ripe berries without damage or pest damage. The peel is cut off from the pulp and cut into arbitrary pieces. The size in this case does not matter, since the jam is cooked for a long time and during this time it will become soft and turn into a homogeneous mass.
To make the consistency of the delicacy smooth, the fruit puree is finally crushed with an immersion blender.
A large number of desserts are cooked with the addition of water. The treat is thickened with gelling additives. This can be pectin, agar-agar or regular gelatin.
The finished jam is packaged in sterilized jars and preserved with tin lids.
Melon goes well with citrus fruits, apples or other sour fruits.However, the proportions indicated in the recipe must be observed, otherwise they may interrupt the aroma of melon.
Melon jam recipes for the winter
There are many recipes for making melon jam for the winter. Below are the most popular ones.
Simple melon jam for the winter
Ingredients:
- 700 g fine sugar;
- 1 kg of ripe melon pulp.
Preparation:
- Wash, pat dry with a napkin and cut the melon into two equal parts. Remove fibers with seeds using a knife or spoon. Cut. Do not cut off the peel.
- Separate the pulp from the peel. Place it in a blender bowl and blend until pureed. Place it in a bowl. Add sugar and stir.
- Place the bowl of fruit puree over low heat. Cook for 10 minutes, carefully removing the foam from time to time. Remove from heat, cover with gauze. Repeat the procedure 3 more times. The interval must be at least four hours.
- Rinse the jars with soda solution and sterilize. Boil the lids. Spread the hot jam into the prepared container and seal it tightly. Transfer the cooled treat to a cool room for storage.
Melon jam for the winter with oranges
Ingredients:
- 400 g ripe melon;
- ½ kg fine sugar;
- ½ orange.
Preparation:
- Peel the berries and cut them into small pieces. Place in a saucepan. Sprinkle with granulated sugar and refrigerate overnight.
- The next day, place the pan on the stove and bring the contents to a boil over low heat. Cook, stirring, for a quarter of an hour.
- Half an orange is doused with boiling water, cut into slices and crushed in a food processor until smooth or twisted in a meat grinder.
- The orange is added to the boiling melon mixture, stirred and blended with an immersion blender until pureed. Cook for another 5 minutes. The finished jam is packaged hot in sterile glass containers and sealed hermetically.
Melon jam recipe with lemon
Ingredients:
- 2 kg of ripe melon pulp;
- 1 cinnamon stick;
- 1 kg fine sugar;
- 1 lemon large.
Preparation:
- Wash the melon. Cut into two parts and remove fibers with seeds. Cut the peeled pulp into not too small pieces.
- Place the lemon in a saucepan with boiling water and blanch for 3 minutes. This will get rid of the bitterness. Wipe with a napkin. Cut into half rings and remove the seeds.
- Place the melon pieces in a saucepan and cover with sugar. Place lemon slices on top and let sit for 6 hours. Place the pan on low heat, add a cinnamon stick and cook for half an hour.
- Transfer the resulting mass into a blender bowl and remove the cinnamon stick. Grind until smooth and puree. Return to the pan and simmer for another 10 minutes over low heat. Place the boiling jam into jars, having previously sterilized them. Roll up with tin lids and cool under a warm blanket.
Five-minute melon jam recipe for the winter
Ingredients:
- 1 small lemon;
- 600 g fine sugar;
- 1 kg melon pulp.
Preparation:
- The melon is peeled. Cut the pulp into pieces or bars.
- Place the prepared melon in a saucepan, sprinkling the layers with sugar. Leave it for two hours for it to release its juice.
- Lemon is doused with boiling water. Part of the zest is removed. Cut the lemon in half and squeeze the juice out of it.
- The jars are washed well and sterilized in any convenient way. Boil the tin lids for 5 minutes over low heat.
- Place the bowl with melon pieces on the stove and bring to a boil, stirring continuously so that the sugar does not burn. Boil for 5 minutes, add lemon juice and zest. The resulting mass is pureed with a submersible blender. Hot jam is packaged in prepared glass containers and screwed on with lids. Turn it over, insulate it with a blanket and leave it for a day.
Melon jam for the winter in a slow cooker
Ingredients:
- 1 kg of fine crystalline sugar;
- 1 lemon;
- 1 kg melon pulp.
Preparation:
- The top skin of the melon is cut off. Using a spoon, scrape out the seeds with fibers. The pulp is cut into pieces and crushed using a food processor or meat grinder.
- Pour boiling water over the lemon and wipe with a napkin. Remove the zest from it, cut it in half and squeeze out the juice.
- Pour lemon juice into the multicooker bowl and add zest. Add sugar, start the “steaming” program and cook until the crystals are completely dissolved.
- Place melon puree into a container. Close the lid and switch the device to the “quenching” mode. The timer is set for one and a half hours. After the sound signal, the hot mass is packaged in jars, having previously sterilized them and rolled up with boiled lids.
Winter jam from melon with lemon and banana
Ingredients:
- 850 g melon pulp;
- 800 g fine sugar;
- 2 lemons;
- 3 bananas.
Preparation:
- The washed melon is peeled and removed from seeds and fibers. The pulp is cut into small pieces. Place in a saucepan, cover with sugar and leave overnight.
- Lemons are doused with boiling water, wiped with a napkin, lightly rolled on the table and one is cut in half. Squeeze the juice out of it and pour it into a mixture of melon and sugar. Place on low heat and cook, stirring regularly, for half an hour.
- The second lemon is cut into circles.Bananas are peeled and chopped into rings. Add everything to the rest of the ingredients and cook for about 20 minutes. Mix all the ingredients with a blender and continue to boil until the required thickness.
Melon jam with apples
Ingredients:
- 1 kg 500 g melon pulp;
- 1 kg fine sugar;
- 750 g peeled apples.
Preparation:
- The apples are washed, cut, and cored. The peel is cut off. The pulp is cut into cubes. The melon is rinsed, the pulp is separated and cleaned of seeds and fibers. Grind into pieces slightly larger than apples.
- The fruits are transferred to a saucepan, covered with sugar and left for five hours. Stir and place on low heat. Boil for half an hour, periodically removing the foam.
- Mix the resulting mass with a blender and continue cooking for another 6 minutes.
- The jars are washed with soda solution, thoroughly rinsed and sterilized in any convenient way. Pack the delicacy into prepared containers while hot and seal it hermetically.
Terms and conditions of storage
The shelf life of delicacies depends on the canning method and location:
- in sterile jars, rolled up with metal lids, in the basement or cellar - 2 years;
- in the same container at room temperature - from six months to a year;
- in glass containers under a nylon lid - 4 months in the refrigerator.
The jars must be sterilized, and the lids are boiled for 5 minutes.
Conclusion
A simple recipe for melon jam for the winter is a great way to prepare a tasty, aromatic, thick delicacy that can simply be spread on bread or used as a filling for baked goods.
