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Fragrant and tasty melon jam is an exquisite delicacy that will be a wonderful addition to baked goods or just tea. This is a great way not only to prepare aromatic fruit for future use, but also to surprise your guests.
Secrets and nuances of making melon jam for the winter
Cooking will not take much time. Ripe, sweet fruits are washed, cut in half and the core removed. The pulp is cut from the peel. Then the jam can be prepared in two ways. In the first case, pieces of melon are placed in a pan, covered with granulated sugar and left for several hours so that they release the juice. Boil the contents, covered, until soft. It is better not to add water, since the fruit itself is quite watery. Then the resulting mass is blended with a submersible blender until a homogeneous mass is obtained, which is simmered over low heat until the desired consistency is obtained.
Cooking using the second method involves grinding it raw. To do this, the peeled fruit is twisted in a meat grinder and only then combined with sugar and boiled until a thick consistency is obtained.
The amount of sugar is adjusted depending on the sweetness of the melon. To prevent the delicacy from becoming cloying, citrus fruits are added to it.
The jam is prepared in a container made of metal that does not oxidize. A wide enamel basin is best suited for this. In such a container, evaporation occurs faster.
Recipes for melon jam for the winter
There are several options for melon jam for the winter with various additives.
A simple recipe for melon jam for the winter
Ingredients:
- 200 g fine crystalline sugar;
- 300 g sweet melon.
Preparation:
- The washed fruit is cut in half, the seeds with soft fibers are cleaned in any convenient way.
- The slices are placed in a wide enamel cup. Cover with granulated sugar and place on moderate heat. Cook, stirring occasionally to prevent burning, for about 40 minutes. The syrup should darken and the fruit pieces should become transparent.
- The resulting mixture is poured into a container with high walls and pureed.
- Return the melon puree to the bowl and continue heating for another 5 minutes. Small jars are washed with soda solution, doused with boiling water or steamed over steam. Pour the hot delicacy into the prepared container, seal it tightly with tin lids, having previously boiled them.
Recipe for melon jam with apples
Ingredients:
- 300 ml filtered water;
- 1 kg apples;
- 1 kg 500 g fine sugar;
- 1 kg melon.
Preparation:
- Wash the apples under the tap, dry slightly, placing them on a disposable towel. Cut each fruit and remove the core. Cut the pulp into slices.
- Rinse the melon, cut into two parts and scrape out the seeds and fibers. Cut off the peel. Chop the pulp into cubes and add to the apples.
- Pour in water and place on the stove, turning on low heat.Cook the fruit until soft, stirring occasionally. Puree everything using a blender. Add sugar and cook until desired thickness. Typically this will take 2 hours.
- Pack the hot jam into jars, having previously sterilized them in any convenient way. Roll up the boiled lids and store in a cool room.
Melon jam with apples, condensed milk and orange zest
Ingredients:
- 2 g vanilla sugar;
- 1 kg 200 g peeled melon;
- 1/3 tsp. ground cinnamon;
- ½ kg apples;
- 20 g condensed milk;
- 300 g fine sugar;
- 5 g orange zest.
Preparation:
- The fruits are washed, peeled and cored. The pulp is twisted in a meat grinder and placed in a saucepan with a thick bottom. Add sugar and stir. If desired, leave for a while to allow juice to form.
- The container is placed on low heat and boiled to the desired thickness. The foam must be removed with a slotted spoon.
- Condensed milk, vanillin, cinnamon and orange zest are added to the viscous jam. Stir, bring to a boil and package in sterile glass containers. They are rolled up and stored in a cool cellar.
Melon and banana jam
Ingredients:
- 1 sachet of zhelfix;
- 600 g sweet melon;
- 1 lemon;
- 350 g fine sugar;
- 400 g bananas.
Preparation:
- Cut the melon into two parts, after washing it first. Scrap out the fibers with seeds and cut off the peel. The fruit pulp is cut into small pieces.
- Peel the bananas and cut them into circles.
- The melon is transferred to a saucepan, covered with granulated sugar and placed on low heat. Cook for a quarter of an hour, stirring constantly.
- Add banana mugs to the fruit mixture. The lemon is washed, wiped with a napkin and cut into thin circles.Send to the rest of the ingredients.
- Continue cooking until desired thickness. Stir regularly to prevent the mixture from burning. Remove from the stove, remove the lemon. Blend the mixture until pureed using an immersion blender.
- Bring the mixture to a boil again. Add gelfix. Stir. After 3 minutes, place in sterile jars and seal with boiled lids.
Ginger melon jam
Ingredients:
- 2 cm piece of fresh ginger root;
- 1 kg melon pulp;
- 1 lemon;
- ½ kg granulated sugar;
- 1 cinnamon stick.
Preparation:
- Wash the melon for making jam. Remove the seeds by scraping out the core with a spoon. Cut the fruit into slices, peel each one. Grind the pulp into small pieces.
- Place the melon in a saucepan with a thick bottom. Add sugar to everything, mix and leave for 2 hours to release the juice.
- Place the pan on the stove and turn on high heat. Bring the mixture to a boil. Reduce heat and continue cooking for about half an hour until the melon slices are soft.
- Blend the boiled fruit with a blender until you obtain a homogeneous puree. Wash the lemon, cut it in half and squeeze the juice into the melon mixture. Place a cinnamon stick here. Peel the ginger root, grate and combine with the rest of the ingredients.
- Stir the jam and cook for another 10 minutes. Remove the cinnamon stick. Wash, sterilize and dry canning jars. Boil the lids. Pack the finished jam in a glass container, seal tightly and leave until completely cooled, turning it over and wrapping it in a warm blanket.
Terms and conditions of storage
The best containers for storing jam are pasteurized glass containers.It is not recommended to expose the treat to sudden changes in temperature to prevent mold from forming on the surface. If jam is cooked correctly, it can remain fresh for several years. The shelf life depends on the amount of sugar used to make the jam. The sweet product remains fresh from six months to a year. If little sugar is used, the delicacy will be stored for up to three years.
Conclusion
Melon jam is a fragrant and delicious dessert. It can simply be served with tea or used as a filling for baked goods. By experimenting with various additives, you can come up with your own original recipe for this delicacy. Melon can be combined with other fruits: apples, pears and bananas. Spices include cinnamon, vanillin, and ginger.
