Melon Jam: 10 Best Recipes

Melon can relieve tension and irritability. Also, the berry helps tissues recover faster, stabilizes blood pressure, improves hair structure and the state of the dermis. The product normalizes the metabolism, contains a lot of minerals and vitamins for the whole body.

Classic melon jam recipe

• water - 0.8 l.
• melon flesh - 2 kg.
• sugar - 2.2 kg.
• lemon - 1 pc.
• vanillin - 5 gr.

1. To make an unusual jam, cut the juicy berry into cubes. Put water on the stove in parallel. As soon as the liquid is bubbling, throw a melon into it.
2. Simmer the product on low heat for 6-7 minutes. Catch the berry slices from the bowl, place on a sieve. Wait for excess water to drain.
3. Wash the citrus, half it with a sharp knife, squeeze the juice into a small cup. Stir in granulated sugar, vanillin and fresh lemon.
4. Boil the syrup for a while until the crystals are completely dissolved. Then pieces of the berry need to be laid out in a heat-resistant container and pour hot broth.
5. Wait 10 hours, in the allotted time the jam will find the desired flavor. Pour the sweet mass into an enameled container, put on the fire again.
6. Boil the syrup again for half an hour. Allow the composition to cool. Pour the delicacy into sterile containers, close the capron. Send for storage.

Melon jam with ginger

• melon flesh - 1.9 kg.
• sugar - 1.3 kg.
• large orange - 1 pc.
• fresh ginger - 55 gr.
• ground cinnamon - 4 gr.
• vanilla - 2 gr.

1. Get a sugar melon, the berry looks like a rugby ball. Cut the fruit in half, chop into pieces of a square shape.
2. Put the melon in the pan with enamel coating, grate the ginger root in the bowl. Halve the orange, squeeze the juice into a common container.
3. Pour 150 g. sand, mix, let the product brew for 2-3 hours. Pour in 1.5 liters. drinking water, add remaining sugar.
4. Cook the mixture until the grains are completely dissolved. Rinse the composition after that for another 20 minutes. As a result, you should get a thick mass. If necessary, extend the cooking process.
5. At the end of the manipulations, add spicy spices, distribute the delicacy in jars, roll up. Wait for cooling at room temperature, place in the cold.

Melon jam in the multicooker

• honey melon - 950 gr.
• granulated sugar - 500 gr.
• citric acid - 4 gr.
• vanilla - 2 gr.

1. Cut the melon, cut the seeds, peel. Chop the fruit into square pieces, send the pulp into a multi-bowl, pour sugar.
2. Put the “Extinguishing” program on the kitchen appliance, cook the product for 3.5 hours. After the set time, add lemon powder, mix.
3. Put the program “Steaming”, wait for the appearance of bubbles. Do not be alarmed if the sweet mass is liquid.
4. Next, put the “Baking” mode on the multicooker, blanch the berry for 35–45 minutes, open the lid, stir occasionally.
5. Sterilize containers of glass, pour melon mass into jars, roll up in the usual way. Store jam in the basement or in the pantry.

Melon jam with banana

• ripe bananas - 900 gr.
• melon - 1.5 kg.
• lime - 8 pcs.
• sugar - 1.5 kg.
• cognac - 40 ml.

1. Place the prepared melon pulp in a pan, sprinkle with the necessary amount of sugar. Cover the container with gauze, leave the berry for a day.
2. After the time has passed, wash the lime, chop 5 copies into two, squeeze the juice from the fruits into a common saucepan. Send the food container to the oven, simmer the components for 30-40 minutes.
3. When cooking jam, do not forget to mix the ingredients. Cut the remaining citrus into slices with a peel, chop the flesh of bananas into rings. Add the foods to the pan.
4. Boil the ingredients to a puree state. Keep in mind that the process of languishing should be carried out over low heat. Stir the mass, cook until thick.
5. Pour into portioned containers, roll up in the usual way. Turn over the jars, the next day, remove the jam in the refrigerator.

Melon Jam with Grapefruit

• melon (pulp) - 1 kg.
• sugar - 750 gr.
• grapefruit - 1 pc.

1. Cut the flesh of the berry into pieces in the form of cubes, place in a plastic bowl, sprinkle with sugar. Leave the melon for 10-12 hours. In the allotted time, the product will empty the juice.
2. Transfer the brewed melon into a metal container, put on medium heat. After boiling, reduce the power of the stove, boil the mass for at least 8 minutes.
3. Turn off the gas, leave the broth for a day. After that, repeat the cooking manipulation again for a quarter of an hour. Turn off the burner, wait 7 hours.
4. Chop the washed grapefruit with zest into small slices, put in a saucepan to the melon. Stew for 20 minutes.
5. At the same time, sterilize the jars, pour the finished jam, close the containers with nylon. Store jam in the pantry.

Cinnamon Melon Jam

• melon cubes - 1.9 kg.
• lemon - 2 pcs.
• sugar - 950 kg.
• freshly ground cinnamon - 7 gr.

1. Throw prepared melon pieces into a thick-walled pan. Squeeze juice from citruses, pour 300 gr. Sahara. Leave the components for several hours.
2. Pour 1 liter in the meantime. drinking water in a container, pour in the remaining sand. Send to the stove, boil the syrup. As soon as the hot composition is cooked, fill it with the melon.
3. Stir the ingredients, put the pan on a small fire. Cook the jam until cooked. When the mass thickens, turn off the stove. Pour cinnamon, mix.
4. Distribute melon delicacy on dry clean jars, roll up with iron lids. Store jam in a suitable room with low temperature.

Melon jam with pear

• melon cut - 850 gr.
• ripe pear - 1 kg.
• sugar - 900 gr.
• water - 0.5 l.
• pink peas - 25 pcs.
• grapefruit essence - 110 ml.

1. Rinse the pears, remove excess moisture with a waffle towel. Cut off all unnecessary fruits, including the core. Chop into slices with a shell.
2. Separately, start cooking sugar syrup. After the formation of a transparent composition, throw the pear slices. Boil the mass for a total of 3 times for 5-7 minutes.
3. In between, wait for the sweet composition to cool completely. Chop the melon into pieces at the same time. Send the berries to the pear mass. Add peas or grind them in a special appliance.
4. Repeat boiling of sugar berries in a similar way to pear. 2 minutes before the end of the last manipulation, pour in the essence of grapefruit. Distribute the aromatic delicacy in containers, cover with a capron. Store in a cool place.

Melon jam with apples

• apples - 500 gr.
• melon flesh - 1.4 kg.
• sugar - 550 kg.
• lemon zest - 1 pc.

1. Sterilize cans and lids, then wash the citrus and apples. Pass the prepared honey berry through a blender. Pour the resulting slurry into an enamelled container.
2. Pour granulated sugar into the puree, mix well. Turn on the fire to a minimum, simmer the composition, stirring constantly. Boil the mass until a thick consistency. Finely chop the apples. Continue the procedure.
3. Grate citrus zest on a grater, mix into the overall composition. Stew the mass for 5-7 minutes. Turn off the stove. Pour the sweet mixture in glass jars in portions, cover with lids.Store in the basement, avoid exposure to sunlight.

Melon jam with watermelon peels

• melon - 500 gr.
• watermelon peels - 450 gr.
• sugar - 550 gr.
• water - 0.6 l.

1. Cut a thin layer of casing from a melon, do the same with watermelon peels. Chop the food into small pieces in a way convenient for you.
2. Pour water into a cup, salt a little. Place the sliced ​​pieces in the composition for half an hour. Next, the product must be moved to boiling water for 8-10 minutes.
3. Simultaneously cook the syrup according to the classic recipe. Remove the melon and peel of the watermelon from hot water, transfer to a dry heat-resistant container. Pour the product with ready-made syrup.
4. Send the mass to the stove, cook in 3 stages, bringing the composition to a boil. The interval between procedures should be at least 2.5 hours. Next, pack the finished jam in glass jars, roll up. Wrap with a blanket, wait a day.

Melon and Oranges Jam

• oranges - 2-3 pcs.
• chopped melon - 1.5 kg.
• water - 0.7 l.
• sugar - 2 kg.

1. Chop the melon in random order, put in an iron cup. Pour the flesh of the berry 0.5 kg. Sahara. Mix components, leave for 3 hours at room temperature.
2. Next, start cooking the syrup. Combine the remaining sugar with water, prepare a sweet liquid. After a while, fill the melon with a hot, sweet composition.
3. Mix the ingredients thoroughly, cover with a cloth for a day. Leave the sweet mass to infuse. After that, separate the syrup from the pulp, send to boil.
4. Refill the melon with a hot mass. Re-infuse the product for 8-10 hours. After a while, chop the oranges into small cubes together with the zest, mix into the bulk.
5. Finally, boil the jam to a thick consistency, distribute hot over clean jars. Store in a classic way in a dark room.

Practical recommendations

1. To make jam from melon, you need to choose fairly solid fruits, while they must differ in their honey taste. The advantage of this berry is that after cooking the pulp does not fall apart.
2. Overripe melons can be passed through a food processor and prepare delicious jam based on mashed potatoes. Also, if you are going to make jam on the basis of watermelon peels, you need to soak the hard base in saline. Such manipulations in the future will help the pieces to maintain their shape.
3. Ready melon jam looks pretty nice and attractive. The hue of the syrup will generally depend on the variety of the berry. Slice melon slices in random order; their shape only affects the original appearance of the treat.
4. The consistency of the syrup depends on the duration of the cooking of the ingredients. The thickness of the goodies does not affect the taste to a large extent. Eat melon jam with pancakes, pastries, ice cream or cheese. Stock up on vitamin for the whole year. Improve your health with a treat.

Cook melon jam using the suggested recipes. You can invent your own delicacy yourself from such fruits. Experiment with melon jam to your taste. Pineapple, kiwi, mango, peaches, figs can go well with honey berries. Enrich the treat with nuts, there is no limit to imagination.

Video: delicious and fragrant melon jam