Melon jam: the best recipes

Melon jam is an exceptional delicacy, which not only has an interesting taste, but also has great benefits for the body. It is not surprising that in some countries this sweet dessert is valued on a par with natural honey.

Benefits of melon jam

The main benefit of melon jam lies in the chemical composition of the main ingredient. The pulp of the berry contains numerous minerals, including iron, magnesium, potassium, and sodium. As well as vitamins of groups C, P, B9, A, natural sugars, fruit acids, pectins and a lot of natural fiber. Of course, during the cooking process, the useful properties of the product are somewhat reduced, therefore it is recommended to cook jam as soon as possible with minimal heat treatment.

With the regular use of even a small amount of melon jam, a number of favorable changes occur in the body:

• improves the condition of the skin and hair;
• metabolic processes are normalized;
• pressure stabilizes;
• tissue regeneration is accelerated;
• relieves nervous tension and irritability.

In addition, melon jam is a great way to avoid seasonal beriberi, anemia, insomnia, cardiovascular and other diseases. A spoonful of sweet sunny-colored jam will cheer you up on a cloudy day, and a cup of tea with its addition will warm you up in the cold.

Melon honey is very useful for children and adults, the effect of which is similar to a more familiar product. It helps to get rid of fatigue, saturate the body with vitamins and important elements. In addition, it is an absolutely environmentally friendly product, because no additives, including sugar, are used for its preparation.

To prepare an exceptional melon jam, you need to choose a very fragrant, slightly unripe and quite dense so that its pieces do not fall apart during cooking. A large berry should be peeled from the outer peel, the top layer is too hard, as well as the seeds inside.

To increase the taste and useful characteristics of a sweet dessert, you can add other fruits and berries to it. And to make the jam look even more interesting and original, pieces of melon can be cut with a knife with a curly blade.

Use melon jam, like any other product. It is suitable as a sweet gravy for pancakes, pancakes, cheesecakes and ice cream. Jam, jam and honey can be added to homemade cakes, desserts and smoothies.

Melon jam - a classic cooking recipe + video

The classic version of melon jam will provide the dessert with a delicate aroma and refined taste, and a step-by-step recipe and video will help you cope with its preparation.

• 1.5 st. clean water;
• 1.2 kg of sugar;
• 1 lemon or 3 g of acid;
• 5 g vanillin.

Cooking:

1. Cut the melon pulp into arbitrary (curly) pieces. Dip them in boiling water and blanch for about 5 minutes.
2. Transfer the pieces to a colander or sieve to drain excess liquid.
3. Cook a simple syrup with the addition of lemon juice (lemon) and vanilla.
4. Pour melon slices with fragrant liquid and let it brew for at least 6 hours.
5. Put the container with jam on a slow fire and cook after boiling for 10-15 minutes.
6. Cool completely, divide into jars, seal tightly and store in a cool place.

Melon jam in a slow cooker - a step by step recipe with a photo

On a cold winter evening, it is so nice to have a cup of tea with fragrant melon jam cooked in a slow cooker. The whole process will take no more than a few hours.

Prepare for 1 kg of melon:

• 0.5 kg of sugar;
• lemon or 1/3 tsp citric acid;
• 1/8 tsp vanilla.

Cooking:

1. Cut the prepared melon pulp into small cubes of the same shape.

2. Put them in the multicooker bowl and sprinkle with sugar.

3. After 3-4 hours, add citric acid. When using a lemon, scroll the cleanly washed fruit with the peel in a meat grinder to make a slurry. Mix well and bring to a boil in the "steamer" mode. Due to the exceptional juiciness of the melon, the jam will turn out to be quite liquid and this is normal.

4. As soon as the liquid begins to show signs of boiling, switch the technique to the "Baking" mode and cook for 40 minutes with the lid open, stirring occasionally.

5. The melon jam itself is already completely ready, it remains to pour it into dry jars and seal tightly. Depending on the variety of the main ingredient, the color of the sweet liquid can vary from bright yellow to almost transparent.

Melon jam with lemon

By itself, melon jam has a very delicate, slightly pronounced taste, but with the addition of lemon it turns into a real culinary masterpiece. Using the above recipe as a basis, melon jam can be made with orange, lime, grapefruit.

For 1 kg of melon pulp, take:

• 0.7 kg of sugar;
• 2 lemons.

Cooking:

1. Cut the melon without peel and pits into equal slices, sprinkle liberally with sugar and leave for several hours so that the juice stands out.
2. Bring the future jam on low gas to a boil and boil for 5-10 minutes.
3. Leave it to infuse for 6-10 hours, and then boil for another 5-10 minutes.
4. After another 6-10 hours, add the lemon, cut into thin slices along with the skin. Boil 15 minutes.
5. After complete cooling, boil for the last time for 5-10 minutes and pour into clean glass containers for further storage while hot.

Melon and watermelon jam

It is difficult to find a family whose members deny themselves the pleasure of eating sweet watermelons and fragrant melons in the summer season. Experienced housewives recommend not throwing away the crusts of these unusual berries. After all, from them, more precisely from the white harder part, you can make excellent jam.

• 0.5 kg of melon peels;
• the same number of watermelon peels;
• 600 ml of water;
• 400 g of granulated sugar.

Cooking:

1. From the white part of the melon and watermelon, cut off the coarser outer skin and cut into arbitrary cubes.
2. Dip them for half an hour in salt water, and then soak for another 10 minutes in boiling water.
3. Boil the usual syrup from sugar and water, pour the prepared pieces, let them soak in sweetness overnight, and cook the jam in 4 doses according to the following scheme: bring to a boil, soak for 3 hours.
4. Boil for the last time and pour into jars.

Melon and banana jam

Melon jam acquires a very original taste in combination with other fruits, such as bananas. Just a couple of days and now a thick mass resembling jam is ready.

For 1.6 kg of melon pulp, take:

• 1 kg of well-ripe bananas;
• 4 lemons;
• 1.6 kg of sugar;
• some vodka or cognac.

Cooking:

1. Put the pieces of melon in a saucepan and fill them with sand. Cover with a tissue and leave overnight.
2. In the morning, add the juice of one lemon, stir and simmer for about half an hour over low heat.
3. The remaining lemons, well washed and dried, cut into thin slices along with the peel. Peel bananas and chop with washers.
4. Add both ingredients to the melon and simmer over low heat until the fruit softens and begins to puree. After that, boil a little more so that the mass thickens somewhat.
5. Pour hot jam into small jars. Cut out circles from paper, dip them in alcohol and lay them on top. Roll up with metal lids.

Melon jam for the winter

Depending on the desired result, the method of cooking jam may vary slightly. For example, for long-term storage, the mass will have to be cooked a little longer than usual, but the finished sweetness will stand all winter even in a warm pantry.

For 1 kg of melon, take:

• 0.7 kg of sugar;
• 1 lemon;
• 3 g vanilla.

Cooking:

1. As usual, chop the melon into pieces, put them in a suitable dish and sprinkle with sugar. Stir and let sit overnight.
2. In the morning, add lemon juice and boil the future jam for about five minutes. Let rest until evening and boil again. Repeat the procedure for another 2-3 days.
3. At the last boil, add vanilla, boil the mixture for about 10 minutes at a low boil, pour into jars and roll up with metal lids.

Thick melon jam

Following the original step-by-step recipe in your own kitchen, you can prepare a thick melon jam with a delicate taste and pleasant aroma. And spicy ingredients will add a special zest to it.

Take for 2 kg of melon:

• 1 kg of sugar;
• 2 lemons;
• 50 g fresh ginger root;
• a pinch of cinnamon or vanilla, if desired.

Cooking:

1. For thick jam, take a ripe melon with sugar pulp, the Torpedo variety is suitable. Chop it into 1 cm cubes.
2. Put them in an enameled container, grate the root of ginger on a fine grater and add the juice of well-squeezed lemons. Sprinkle all 2-3 tbsp. sugar, mix and leave for a couple of hours.
3. For 1 kg of sugar, take about 1 liter of water, put the container on the fire and, while stirring, wait until the crystals are completely dissolved, but do not boil.
4. Pour the melon with a weak syrup and cook for about 15 minutes on low gas. Then add the rest of the sugar in batches.
5. Cook until the mass thickens. As soon as a drop of hot jam stops "floating" on a cold plate, it is ready.
6. Add your choice of cinnamon powder or vanillin, boil for a couple more minutes and spread the hot mixture into jars.
7. Roll up with metal lids and refrigerate naturally.

Watermelon jam

Everyone is free to choose a dessert to their taste. Some people like to spread a thick layer of jam on a piece of toast, while others prefer to add a spoonful of fragrant sweets directly into the cup. In the latter case, the following recipe will come in handy.

For 1 kg of melon pulp, take:

• 1 kg of sugar;
• 1 st. water;
• 1 tbsp cognac.

Cooking:

1. Prepare the melon by cutting off the rind and removing the seeds from it, cut with a curly knife into equal slices.
2. Fold with a suitable basin, sprinkle with cognac and sprinkle with half the sugar. Leave in a cool place for 2-3 hours.
3. Prepare syrup from the remaining sand and water, pour over the melon and leave for a day.
4. Drain the syrup, boil it and pour it back again. Repeat the process a couple more times.
5. In the last - cook the jam for about 5-10 minutes, pour into glass containers and close the lids.

Aromatic melon jam

Melon jam cooked according to this recipe acquires a very unusual aroma. A piquant note is provided by natural honey, cardamom and pieces of almond nuts.

For 1 kg of melon without seeds and peels, take:

• 300 g of sugar;
• 120 g of honey;
• 2 packs of a special gelling additive for jam;
• 60 g of almonds;
• 2 lemons;
• 12-14 cardamom stars.