Melon jam recipes with orange, apples, watermelon

For those who want to make melon jam for the winter, recipes for such a dessert will help to cook it quickly and tasty. The melon harvest season begins in July and lasts until September on frequent occasions. This means that in these months you should find the time to prepare a wonderful sweet dessert. Melon can be turned into compote, jam, jam. It is excellently processed by hot temperatures and can be stored for a long time. Melon jam for the winter according to a simple recipe will tell you how to easily process it and roll it up in jars. Melon can be covered in a single genus, as well as combined with other ingredients. Juicy pulp goes well with lemon, apples, banana, peaches.

Healthy and tasty pine cone jam - in our next article!

Melon health benefits

Melon is useful for those suffering from anemia, atherosclerosis and cardiovascular diseases. It is also recommended to use it to debug digestion, normalize processes in the liver and kidneys. False berry has a calming effect on the nerves, strengthens the immune system, increases hemoglobin. Such a healthy fruit must be saved for the winter in the form of a jam, you can even add a few, no less useful, honey. Thus, we get a vitamin mixture - melon jam with honey.

The folic acid in melon is beneficial for pregnant women and for menopause. It also improves memory and fights depression. ß-carotene has a positive effect on the skin, hair and nails. Vitamins B9 and C will help you fight off winter colds. Healing trace elements prevent fatigue, insomnia, irritability. Look watermelon peel jam is the easiest recipe

Melon selection for jam and cooking recipes

To choose a melon for winter jam for quick recipes, you need to pay attention to its aroma first. It should be pronounced, tart, sweet, fruity. These are signs of melon that is ripe and untreated with chemicals. If you feel a subtle note of ammonia, this fruit is not suitable for canning and jam. Unripe melon does not smell like anything or grass, and it is also not suitable for a sweet dessert. The second step in choosing a melon is to check for maturity. To do this, you need to lightly slap your palm on the surface, the ripe fruit will give a dull sound. And finally, pressing the rind with your finger, it should spring, this is a sign of a good melon.

Instant melon jam

It happens when you want to eat a bowl of jam, right now and right here, but, alas, he is not. Melon jam "five minutes", cooked in a small amount of time, will satisfy your desire.

Cooking steps:

1. Wash one ripe, small melon and divide into two parts. Remove seeds and skins.
2. Cut into cubes and add 0.5 kg of sugar.
3. Put on fire and boil for about 10 minutes. To get rid of the sugary aftertaste at this moment, it is better to add lemon juice - a couple of teaspoons.
4. Mix. The jam is ready to eat.

Jam according to this recipe is not suitable for canning and storage for a long time.

Melon jam in a slow cooker

This method of cooking takes about 5 hours and differs from cooking in a saucepan only in that it does not require laborious human costs.Melon jam in a slow cooker turns out to be rich and thoroughly cooked.

Cooking steps:

1. Remove 1 kg of melon from seeds and skins. Cut into cubes and place in a multicooker bowl.
2. Cover the pieces with 0.5 kg of sugar and wait about 3 hours for the melon juice to come out.
3. Grind 1 large lemon with the peel and add to the mixture.
4. Set the timer for 40 minutes with the "Bake" mode. Do not close the lid. After cooking, cool under its own power. Repeat the same procedure again.
5. After complete cooling, turn on the "Baking" item again, only the timer will now reach one hour.
6. Divide the fragrant mass into jars and cork.

Melon jam with orange or lemon

Melon jam, orange recipes will outline how to cook sweetness with citrus fruits, not just orange. Melon sweetness is perfectly diluted with the acidity of lemon, orange, grapefruit, bergamot and other representatives of the citrus family. Thanks to this innovation, the finished dish acquires a bunch of vitamins and minerals. By the way, the well-known vitamin C will be in this set of useful substances. You can also experiment with this recipe and make melon jam with lemon.

Cooking steps:

1. Peel, core and dice 1.5 kg of melon. Pour 0.5 kg of sugar on top and let it brew for about 2 hours.
2. Make a syrup: 1.5 kg of sugar in 500 g of water. Boil and pour over the melon pieces. Let it brew for a day.
3. Drain the melon syrup and boil, pour over the pieces again and wait 10 hours.
4. Peel 2 oranges and cut into small portions. Pour the resulting cut into the melon mass and boil all the ingredients together for an hour, until the mixture becomes thick.
5. Arrange melon-orange jam in jars and seal.

It is important to correctly follow the steps and proportions of this recipe, because lemon can give bitterness in the end, if you skip at least one step.

Melon jam with apples

For those who wish to dilute the sweetness of the melon, white apples can be added to it. Thus, we get a melon jam with apples. Apples not only fill the jam with their special acid, but also saturate it with additional useful microelements and vitamins that melon does not have. From the provided ingredients in the recipe, you get 1.5 liters of jam.

Cooking steps:

1. Rinse 1.5 kg of melon, peel and turn into small cubes.
2. Take a small lemon and grate its peel on a fine grater until 1 teaspoon of zest comes out. This is exactly what is needed in melon jam for the winter, according to the recipe.
3. Grind the sliced ​​melon pieces in a blender until puree.
4. Peel and core 500 grams of apples, cut into pieces.
5. Pour 500 grams of sugar into the puree and simmer until the mixture resembles honey.
6. Pour apple slices and grated zest into melon "honey", boil and cook for another 5 minutes.
7. Pour the cooked sweetness into jars and twist for the winter.

If foam forms when melon is boiled, it must be removed, because in the future such jam may not be stored for a long time.

Watermelon and melon jam

Two similar fruits - melon and watermelon, can be combined to make a watermelon and melon jam. This jam does not use the red flesh of the watermelon itself, but its rind.

Cooking steps:

1. Get a crust from a pound of melon and watermelon - cut off the white shell located between the upper hard and pulp. Cut them into small pieces.
2. Place the crusted cubes in lightly salted water for 10 minutes (1 teaspoon of salt per 1 liter of water). Take out and pour over with boiling water.
3. Boil the syrup: 0.5 kg of sugar in 0.5 liters of water. Place the crusts in it overnight.
4. The next day, boil the ingredients for 3 hours and put them in jars.
5. Melon and watermelon rind jam is ready. It can be tightly corked for the winter or stored in the refrigerator under a nylon lid.

Melon and banana jam

Banana is a popular culinary fruit. It is pleasant and healthy fresh as well as processed. Its delicate, sweet taste will complement any jam and will not spoil it in the least. So, you can make jam from melon and bananas.

Cooking steps:

1. Cut 1.5 kg of peeled melon into pieces and add 1.5 kg of sugar. Wait 12 hours.
2. Squeeze the juice from 1 lemon and stir it into the melon mass the next day. Heat the result on fire for 30 minutes.
3. Cut another 3 lemons into slices and send to the melon. Place the banana cut into rings there. Cook until smooth. Allow to cool. Boil again until thick.
4. Pour the hot mixture into jars, place paper mugs soaked in vodka on top and roll up.

Zucchini jam with melon

For people suffering from gastrointestinal diseases, and acutely reacting to various sweet and sour dishes, it is recommended to add zucchini to the diet. Melon zucchini jam can also be added to the setting.

Cooking steps:

1. Zucchini (2 pcs.) And melon (1 pc.) Peel, cut in half, remove seeds. To cut in cubes.
2. Add 1 kg of sugar and leave to juice overnight.
3. The next day, put on the stove, bring to a boil and add the ground lemon. Boil for another 15 minutes.
4. The jam is immediately ready for use.

Melon and peach jam

Peaches and melon they are almost the same in density, so their pulp is perfectly combined with each other, and the cooking process will not be difficult. Received peach jam and melons will acquire a sweet and sour taste and complement any tea drinking.

Steps of preparation.

1. Remove seeds from 1 kg of peaches and cut the resulting halves into slices.
2. Peel a pound of melon, remove the seeds and grind in a blender.
3. Place the prepared fruits in an enamel pan, add 1 kg of sugar, mix. Bring to a boil and turn off. Wait for cooling. Boil again. So repeat three times.
4. Pour into jars and seal tightly with tin lids. The jam is ready.

This recipe can be diluted with a cinnamon stick when boiling. Only it should be removed before rolling.

The various recipes provided above answered the question: "How to cook melon jam for the winter?" They described not only the cooking steps, but also provided options for combining with other fruits and vegetables. Each ready-made jam is unusual and different in its flavor. And what kind of melon jam to cook is up to you!