Melon jam with orange and lemon: recipes for the winter

Content

1 Secrets of making aromatic melon jam
2 Recipes for melon and citrus jam
3 Terms and conditions of storage
4 Conclusion

Anyone who loves fragrant juicy melon in summer and autumn will not refuse to treat themselves to a delicacy in the form of jam in winter. Making melon and orange jam is easy, and the extra taste of tropical fruit will bring you back to the warm, sunny summer.

Secrets of making aromatic melon jam

Fragrant melon jam can be prepared by combining this fruit with oranges, lemons, bananas, apples, and various spices. In this case, you need to know the following:

choose a melon that is fragrant, but slightly unripe, so that the slices do not immediately turn into a solid mess, but remain intact;
the orange, on the contrary, must be well ripe, then it will be quite sweet and not sour;
if you want the delicacy to have dense slices of fruit, then it will take several days to prepare - time is needed for cooling and soaking the pieces in syrup;
In order to preserve lemon slices in the jam, you need to cut it thinly and put it in the pan 15 minutes before the end of cooking.

There are as many recipes for melon jam with orange and lemon as there are housewives who prepare this dessert. Each one complements and changes it according to their wishes. But all of them can basically be divided into two groups:

Without the use of water, based on the juice secreted by the fruit. This cooking method is time-consuming, although not labor-intensive. The fruit slices will remain dense in it.
With the addition of water, jam is prepared in almost one cooking. If the fruits are very ripe, they may immediately become soft. Melon and orange jam according to this recipe will resemble jam.

Melon dessert attracts not only with its delicate sweet taste, but also with its benefits. After heat treatment, the fruit retains many useful components, in which it can even be compared with honey.

Warning! You shouldn’t get too carried away with this delicacy - due to the high sugar content, it becomes very high in calories.

Recipes for melon and citrus jam

Citrus fruits can make the taste of melon dessert more pronounced, thereby emphasizing its freshness and tenderness. If you add not only the internal contents of oranges or lemons, but also their zest, then its bitterness will be felt. This taste can be adjusted as desired.

Melon jam with lemon for the winter

You will need the following ingredients:

sugar – 700 g;
melon pulp – 1 kg;
lemon – 2 pcs.

Cooking sequence:

Prepare the melon - wash, cut, remove seeds and peel, cut into pieces of the desired size.
Place the prepared mixture in a saucepan for making jam.
Sprinkle with sugar, shake slightly, set aside for 3 hours to release the juice.
Bring to a boil, cook over low heat for 5-10 minutes.
Turn off the heat and leave for 8 hours until cool.
Then reheat and keep on low heat for 5 minutes.
Leave to cool.
Wash the lemon, scald with boiling water, cut into thin slices.
Add to the pan with the remaining ingredients, heat and cook for a few more minutes.

Pour the finished jam hot into pre-prepared containers and close with a special twist.

Melon, orange and lemon jam

This recipe will contain:

melon pulp – 1 kg;
orange – 1 pc.;
lemon – 0.5 pcs.;
sugar – 600 g;
water – 0.5 l.

Prepare dessert with the addition of orange and lemon in the following order:

Peel the melon from seeds and peel. Cut into small slices.
Remove the peel from the orange. Grind it into slices.
Pour sugar into the water and put it on the stove. Boil the syrup until all the sugar has dissolved.
Squeeze the juice from half a lemon into the prepared syrup.
Add pieces of prepared fruit. Keep on fire for 15-20 minutes or until desired thickness.

The melon, orange and lemon jam is ready and can be placed in jars or vases.

Advice! Orange is sweeter than lemon, so you can use less sugar in this recipe than in the lemon recipe.

Melon and orange jam for the winter

To prepare you need to take:

sugar – 1 kg;
melon pulp – 1.5 kg;
oranges – 2 pcs.;
water – 0.5 l.

The cooking process is as follows:

Cut the melon into cubes of the desired size, place in a cooking vessel, add 1 tbsp. Sahara. Set aside until juice appears.
In a saucepan, cook syrup from the remaining sugar and water.
Pour the finished syrup into the bowl with the prepared fruit and mix. Set aside for a day.
Pour the syrup into a saucepan and boil. Pour the mixture over it and let it brew for 10 hours.
Peel the oranges, cut into slices of any size, add to the pan.
Cook everything together over low heat until thickened.

The resulting dessert will be sweet with a delicate taste and a slight sourness from oranges.

Melon jam with citric acid

Citric acid is added to this recipe to enhance the flavor of the main fruit. Required components:

melon pulp – 1 kg;
granulated sugar – 500 g;
citric acid – 15 g.

Sequence of preparation steps:

Place the chopped melon pieces in a container, sprinkle with sugar, add citric acid and leave until the juice releases.
Place the pot on the fire until the contents boil, hold for 5-7 minutes. Turn off the fire.
After cooling completely, heat the mixture again until it boils, cook for 7 minutes. Let cool completely.
Boil the workpiece a third time for 10 minutes.
Pack into prepared containers.

Comment! The resulting thickness of the jam largely depends on the fruit - whether it is juicy or dry. If desired, you can add water or, conversely, drain off excess liquid.

Melon, banana and lemon jam

When adding sweet bananas, it is better to reduce the amount of sugar so that the jam does not turn out cloying. The following products are needed:

prepared melon – 1.5 kg;
bananas – 3 pcs.;
sugar – 0.5 kg;
juice of one medium lemon.

Prepare according to instructions:

Sprinkle slices of chopped melon with sugar and refrigerate for 12 hours.
Add chopped bananas and lemon juice. Cook over low heat for about an hour.

To preserve for the winter, place in prepared glass jars and seal with lids.

Thick melon and lemon jam for the winter

This jam can rightfully be a real delicacy both in taste and in the composition of ingredients:

melon – 1 kg;
large lemon – 1 pc.;
light honey – 125 g;
peeled almonds – 60 g;
cardamom – 12 stars;
gelatin additive zhelfix or gelatin – 2 sachets.

Cooking sequence:

Grind half the prepared melon in a blender to a paste consistency.
Cut the other half into pieces and combine with puree.
Peel the lemon, chop and add to the melon.
Grind the cardamom in a coffee grinder and chop the almonds with a knife. Combine with fruit slices.
Add honey to the total mixture.
Place the pan on the stove and let the mixture boil. Reduce heat, skim off foam if it forms.
Mix gelatin with a small amount of sugar (1-2 tbsp) and pour into a bowl with boiling jam 6 minutes before the end of cooking. To stir thoroughly.

In addition to the fact that you will get an unusually tasty and thick jam with lemon, you can also cut it into briquettes, like marmalade.

Winter jam from melon with orange and vanilla flavor

This recipe is for those who love the taste of vanilla. Have to take:

melon – 1.5 kg;
granulated sugar – 0.6 kg;
medium-sized orange – 2 pcs.;
a pinch of citric acid;
vanilla - to taste.

Prepare as follows:

Wash the melon, peel and remove seeds, cut into cubes.
Scald the oranges, cut them together with the peel, combine with the melon in a bowl for making jam.
Add sugar to the fruit, stir, leave until liquid appears (4 to 6 hours).
Keep on low heat until the sugar dissolves (15 minutes).
Leave the jam to cool completely.
Then boil again for 15 minutes and remove for 4-5 hours.
Add vanilla and citric acid.
Cook until fully cooked over low heat.

When the jam has cooled, you can serve it to your guests.To prepare it for the winter, it is laid out while still hot in a container prepared for storage.

Terms and conditions of storage

So that your work is not wasted, and melon jam with oranges and lemons is preserved for a long time, you need to follow a number of storage rules.

If it is not possible to store the workpiece at a low temperature (in the refrigerator, cellar or on an insulated loggia), then you need to put the still hot jam into glass jars and close with sterilized lids.

In this case, the jam will be stored anywhere for as long as needed. For example, in a warm pantry on a shelf.

When you plan to eat it in the near future, you don’t have to think about how to sterilize the jars and lids. You just need to let the dish cool, put it in a regular bowl and put it in the refrigerator. There it can be stored for several months.

The shelf life of melon jam largely depends on the sugar content. The more it is, the longer the product will not spoil. But at the same time, a large amount of sugar drowns out the taste of melon and makes the dish too sweet.

The terms and conditions for storing melon jam do not differ from the storage of other similar preparations.

Conclusion

Melon jam with orange only recently appeared on Russian tables. The desire to taste the aromatic, delicate taste on cold winter evenings and surprise dear guests prompted housewives to try preserving melon in such an unusual version for Russian regions - with orange and lemon. And it turned out to be easy. You just need to choose the recipe and combination of ingredients that you like the most.