Simple step-by-step recipes for making melon jam for the winter and tips on choosing the fruit and storing the preserves

Golden-hued jam with floating, translucent slices of melon is a delicacy that is considered a full-fledged dessert on the holiday table in many families. There are many recipes for this delicious preserve—you can add tropical fruits, spices, and even familiar fruits. Even an inexperienced home cook can make melon jam, the main thing is to strictly follow the recipe.

Basic rules for making melon jam

There are many rules and tricks for making flavorful preserves, so before embarking on this exciting process that will result in a mouth-watering treat, it's recommended to learn the most useful and important requirements. The main rule is to use only high-quality melons. If the melon shows signs of spoilage, be sure to remove them. Also, avoid leaving the skin, core, and seeds on—they can ruin the flavor of the preserves.

Be sure to taste the melon slices before preparing them. They should be free of any unpleasant bitterness or suspicious grassy flavor. If you have any doubts about the quality of the vegetable, it's best to avoid canning it, as it can spoil quickly.

Another trick recommended for making jam is to use multiple ingredients. Melon itself doesn't have a strong flavor, so it's best to experiment and add citrus, spices, and fruit.

When making preserves, remember that the fruit's color plays a significant role. The brighter the color, the more appetizing the preserve will look in the jar. Light-colored flesh can result in an unattractive, pale-colored jam.

Benefits of melon jam

Thanks to its composition, which combines vitamins, natural fiber, minerals, and beneficial elements, melon has remarkable qualities that can have a beneficial effect on health. Heat treatment reduces the amount of beneficial substances, so it is recommended to minimize the cooking process to preserve these beneficial properties.

Regular consumption of delicious jam allows you to:

• improve hair condition, cope with hair loss and split ends;
• even out skin tone, deal with pigment spots and rashes;
• accelerate the restoration of damaged dermal tissues;
• bring metabolic processes in the body into order;
• normalize blood pressure;
• relieve fatigue, nervous irritation, depression, stress.

Another feature of bright orange preserves is that they have a beneficial effect on the heart and blood vessels, eliminate insomnia, even prevent anemia and boost immunity.

How to choose a melon for jam

Pumpkin vegetables, including melons, are excellent at absorbing harmful substances, so there are a few rules to follow when choosing. First, it's recommended to purchase the fruit away from roads, large factories, and polluted areas. Be sure to inspect the fruit beforehand for damage or signs of spoilage.

For canning, it's best to buy fully ripe vegetables. This can be easily verified by checking the stem (it should be dry) and lightly tapping the surface (if you hear a dull sound, you can safely purchase the fruit). Be sure to smell the fruit well—a lack of odor indicates an excess of nitrates.

Seeds can also indicate that the fruit was treated with nitrates to accelerate ripening and prolong shelf life. If they are empty or have an unpleasant dark brown color, it's best to avoid canning the melon or consuming it at all. They are likely saturated with harmful substances that could cause harm.

It's also not recommended to use fruits with longitudinal veins. These usually indicate an overabundance of fertilizer, which is also not beneficial for the body.

A simple recipe for the winter

The easiest way melon preparations Eliminates the need for other ingredients. Preparation takes little time, making it ideal for home cooks who don't have time to preserve food.

Preparation:

1. Prepare the melon pulp (wash, peel, remove the seeds and dry the fruit beforehand), cut into random slices (1 kg).
2. Boil water, place the pieces in the bubbling liquid (it’s convenient to do this in a colander) for 5 minutes.
3. Allow excess liquid to drain.
4. Cook the syrup (bring 1250 g of sugar and 320 ml of water to a boil), add 2 g of acid.
5. Place the slices in boiling syrup, stir, and leave for 24 hours.
6. Cook over low heat, without allowing it to boil vigorously, for a quarter of an hour.

Pack and seal immediately. Cool after turning the jam containers upside down.

Five-minute recipe

It's easy to prepare this delicious treat in just 5 minutes, and it keeps just as well as canned food that takes longer to cook.

Preparation:

1. Peel the fruit (1100 g), rinse and cut into small cubes.
2. Cook sweet syrup (combine 200 ml of water and 900 g of sugar).
3. Add the prepared cubes to the boiling liquid.
4. Boil, stirring constantly, for 5 minutes.
5. Pour immediately into pre-sterilized containers.

After sealing, turn the jars upside down on a flat surface. It's recommended to wrap them in a towel or blanket for 24 hours, especially if you plan to store them for a long time.

Melon jam with ginger

Spicy ingredients like ginger root and vanilla add a special touch to the preserves, turning the jam into a delicious treat with a subtle, sophisticated flavor.

Preparation:

1. Wash and peel the fruits (2 kg).
2. Cut the aromatic pulp into small cubes.
3. Place the prepared raw materials into a cooking container.
4. Grate peeled and washed ginger root (50 g) directly into a saucepan or bowl with melon cubes, squeeze the juice from 2 medium-sized lemons.
5. Sprinkle the preserves with 250 g of granulated sugar and let them sit for 4-6 hours. During this time, stir the mixture vigorously several times with a slotted spoon.
6. Boil water (1 l) and sugar (1200 g).
7. Mix melon cubes and syrup, cook for half an hour.
8. Add more sugar (500 g) to the mixture and cook until done, without allowing it to boil vigorously.

It's easy to check if your preserves are ready: drop a drop of the mixture onto a plate pre-chilled in the refrigerator and check to see if it spreads. If the drop holds its shape, feel free to pour the delicious, aromatic jam into the clean, sterilized container. There's no need to turn the jar upside down to cool—storage it immediately in a cool place after sealing.

For this delicacy, we recommend using the Tornado vegetable variety—it holds its shape well when canned, doesn't overcook, and has a pleasant taste and lingering aroma.

Melon jam in a slow cooker

Using a slow cooker not only reduces the preparation time for this dessert, perfect for a pleasant winter evening with family, but also preserves all its beneficial properties. This delicacy is typically prepared with bright orange fruits—the resulting jam has a stunning, rich color and a pleasant honey aroma.

Preparation:

1. Chop the appetizing melon pulp into equal-sized cubes (1 kg is enough).
2. Place the ingredients in the multicooker bowl, add sugar (550 g), do not stir.
3. Squeeze the lemon juice into a container (you can simply grate the citrus on a fine grater) or simply add 4 g of acid.
4. Leave for 2 hours.
5. Cook using the “Steam” mode until boiling.
6. Once the mixture starts to boil, switch to the “Bake” mode.
7. Cook without covering the lid until done (about 35 minutes).
8. Stir the mixture periodically, skim off any foam if necessary.

Place into containers, seal, and let cool, turning the lid upside down. Be sure to wrap the container—this effectively replaces sterilization and extends the shelf life of this delicious treat.

Melon jam in a bread maker

When making jam in a bread machine, be sure to use slightly unripe fruit, otherwise you'll easily end up with ordinary jam instead of the orange delicacy. Citrus fruits are a good addition, as they enhance the aroma and flavor. Vanilla can also be used for preserves.

Preparation:

1. Prepare the sunny vegetable (550 g), cut into not too large cubes.
2. Add sugar (280 g), mix, and place in the bread machine bowl.
3. Squeeze the juice from 2 lemon wedges, add vanilla (1-3 g) if desired.
4. Cook in a bread machine for half an hour, during which time it is recommended to stir several times and skim off the foam.

After packaging, seal immediately. No need to turn the jar over; it's best to simply wrap it in a blanket and leave it for 24 hours.

Melon jam with banana and lemon

The combination of melons and bananas produces a preserve reminiscent of a thick jam. Preparation will take several days, so it's best to plan ahead for a lengthy process. It's recommended to use bananas that are not too ripe, slightly green, for boiling. Ripe bananas will soften completely, turning into a thick paste.

Step-by-step recipe:

1. Peel and chop the melon (1.7 kg) into random slices and place in the pan in which it will be cooked.
2. Add granulated sugar in equal quantities with melon slices and leave until the next morning.
3. Squeeze the juice from one citrus fruit (you can use lemon or lime) into the mixture and let it cook for half an hour.
4. Cut well-washed lemons (3 pcs.) together with the peel and add to the boiling mixture.
5. Peel and cut bananas (1 kg) into large pieces and add to the main mixture.
6. Cook everything together until completely thickened (about an hour).

After packaging and sealing, let cool slowly. To do this, turn the jar over and wrap it in an old blanket.

Melon and grapefruit jam

Grapefruit is a must-have addition to melon jam for those who enjoy the piquant flavor of preserves. It's recommended to use fully ripe tropical fruits, otherwise you risk ending up with a slightly bitter treat.

Preparation:

1. Grind the melon pulp (1 kg) and place in a bowl.
2. Add granulated sugar (at least 750 g).
3. Wait until the mixture starts to release juice (this will take up to 12 hours), during this time you need to stir the mixture 3-5 times.
4. Place the main ingredient of the jam on the stove and cook, stirring occasionally, for 6-9 minutes.
5. Remove from heat and leave for 24 hours.
6. Boil again for about 10 minutes, leave until completely cool.
7. Grate the grapefruit (do not remove the skin).
8. Combine the grapefruit pulp with the main mass and cook until fully cooked (half an hour).

Package, seal, and cool using a blanket. Store after complete cooling.

Cinnamon Recipe

This exquisite melon dessert with a spicy cinnamon note is a standalone dish on the holiday table. The preserves are also recommended for baked goods such as pies, cakes, and buns.

Preparation:

1. Place the diced melon cubes (1.8 kg) into a thick-walled cooking container.
2. Add the juice, previously squeezed from two lemons, to the main ingredient and mix.
3. Add sugar (350 g) and leave until the sweet component is partially dissolved.
4. Place the syrup on the stove to boil (1 kg of sugar, 1 liter of water).
5. After the sweet liquid boils, add the melon slices into it.
6. Cook until almost done (half an hour).
7. Add a cinnamon stick and cook for another quarter of an hour.

It is better to remove the cinnamon stick before packaging, otherwise the canned melon will develop an unpleasant taste during long-term storage.

Melon jam with pear

It is recommended to use hard pears for canning. Be sure to remove the skin, core, and seeds beforehand.

Preparation:

1. Cut the melon (900 g), remove the skin, seeds, chop as desired (best into small slices).
2. Prepare syrup from 900 ml of water and sugar (1200 g), drop melon slices into boiling liquid, boil for a quarter of an hour.
3. Cut the pear (350 g) into slices and add to the main mixture.
4. Cook until done (check with a drop on a plate - if it holds its shape well and does not start to spread, you can start packaging).
5. If you want a thicker preserve, it's recommended to cook the treat in three batches, boiling for 6-9 minutes each time. Allow to cool completely after each batch.

Grapefruit essence will enhance the jam's flavor—add it three minutes before the end of cooking. You'll only need 2-4 ml of this aromatic spice.

With apples

Melon jam intended for baking is best made with apples. The apples will add the necessary tartness and extend the shelf life of the preserves.

Preparation:

1. Finely chop the fruit (you will need 1400 g of melon, 500 g of apples).
2. Mix the fruit mass with sugar (650 g) and place on the fire.
3. After boiling, cook for about 20 minutes.
4. Add the zest of one citrus fruit, finely grated, to the main mixture.
5. Cook, stirring, for another quarter of an hour.

Pour immediately into prepared containers (pre-sterilization is recommended). Cool as usual—upside down, under a warm blanket.

Melon jam with watermelon rinds

Watermelon rinds are a great addition to canned melon. It's essential to use only fresh rinds; even short-term refrigeration can ruin this valuable jam ingredient.

Preparation:

1. Finely chop the melon (650 g), previously peeled and core and seeds removed.
2. Wash watermelon rinds (400 g), remove the top green layer of skin with a sharp knife, and also cut into thin strips.
3. Mix the melons and pour in pre-boiled syrup (380 ml of water and 670 g of sugar).
4. Leave until completely cool, put on the stove, cook for half an hour.
5. Cool again, finish preparing the preserves the next day (boil the mixture for 20 minutes).

Store after complete cooling in a cool cellar or refrigerator.

Melon and orange jam

Using oranges in melon jam completely changes the flavor of the preserves—it becomes more aromatic and pleasantly tart. It's important to use citrus fruits with thin skins—there's no need to peel them.

Preparation:

1. Chop the prepared melon (one and a half kilograms) with a sharp knife. Cubes work best in jam, but thin strips are also an option.
2. Add sugar (700 g) to the melon slices, stir, and immediately place on the stove.
3. Boil without increasing the heat too much for half an hour.
4. Wash the oranges and chop them into a fine pulp together with the peel, but be sure to remove the seeds.
5. Add the orange pulp to the boiling main mixture and simmer for another quarter of an hour.

After dispensing, wait until a thin, hardened film forms on the surface of the jam before sealing the jars. Do not invert; store immediately.

Pre-steaming the citrus fruits will enhance their flavor. To do this, pour boiling water over them, cover the container, and let them sit for 15 seconds. After cooling, chop them and add them to the jam.

Sugar-free melon jam

If you're out of sugar but need to use some melons for jam, don't rush to the store—canned melons without the sweetener will be just as delicious. Before serving, you can mix the melon with powdered sugar or simply sprinkle it on top. This isn't necessary—the melon itself is very sweet.

Preparation:

1. Chop the melons (1 kg), sprinkle with a little lemon juice.
2. Place on the stove, pour 100 ml of water into the container.
3. Cook under the lid, do not stir.
4. Cooking time is half an hour.

Place the jam in containers and pour in the thick juice released from the slices. Seal and leave at room temperature for a few days—this will ensure the jam is prepared correctly and won't spoil. If a cloudy sediment forms in the container with the melon cubes while it's being stored at room temperature, open the container immediately and boil it again.

You can also make sugar-free jam using another recipe. It's recommended to use honey as the sweetener, which will add beneficial nutrients. This preserve is typically used to treat colds in winter, boosting the body's resistance to infection.

Preparation:

1. Chop the prepared melons (peeled and seeded). You'll need up to one and a half kilograms of melon for this preparation. If the melons are too juicy, use more.
2. Heat 400 g of honey in a double boiler until it becomes semi-liquid. If the honey contains sugar grains, melt them completely.
3. Pour warm honey over the prepared vegetable cubes, stir, and leave for 5 hours. Stirring during this time is not recommended.
4. After a large amount of sweet syrup has appeared, transfer the mixture into a saucepan with thick walls.
5. Place the container in the oven, but do not set the temperature too high—the jam should simmer, not boil.
6. Cook, occasionally opening the oven and stirring the mixture, for 35 minutes.
7. Pour immediately after cooking.

The jam is not sterilized—seal and store in the refrigerator or cellar, making sure the jars are completely cold. Honey is an excellent preservative, so the jam has a long shelf life—even after 2-3 years, it will retain its beneficial properties.

Rules for storing jam

Storing melon jam isn't particularly difficult—it usually keeps well for up to a year. That's why it's recommended to stock up on a generous amount of this delicious preserve—it usually sells out quickly.

The main storage rule is to keep containers of jam in a cool place. Fermentation may occur at room temperature. In such cases, using preserves even in baked goods is prohibited—harmful bacteria likely have already begun to multiply, potentially causing food poisoning.

If possible, it's recommended to use a homemade vodka premix. To do this, add a little sugar and water, and yeast. After distillation, you'll get a strong drink with a pleasant aroma and a hint of melon.

During storage, it's recommended to regularly check the quality of the preserves. If mold has appeared on the surface, but fermentation hasn't yet begun, try to save the preserves. To do this, carefully scrape off the top layer, which has already begun to spoil, transfer the contents of the container to a saucepan, and boil for about half an hour.

You can add a little boiled water to prevent burning. Cool in the pan, transfer to a clean container, seal, and refrigerate. Use in baking or consume directly within a week.

Do not uncork or return melon preserves to storage, even if they have been boiled or sterilized beforehand. Once opened, use the preserves immediately and store them in the refrigerator.

Melon jam is an excellent preserve that can serve as a full-fledged dessert. It can be used in a variety of ways—in baked goods, sauces, to create exquisite desserts, and even added to drinks. Its benefits are hard to overstate, as melon's nutritional content rivals that of apples or currants. Preserving it is especially valuable during the winter, allowing the entire family to replenish vitamin deficiencies.