Step 1: prepare inventory.

Step 2: prepare and infuse the melon.

Step 3: prepare the lemon.

Step 4: prepare melon jam with lemon.

Step 5: preserve melon jam with lemon.

Step 6: serve melon jam with lemon.

If the melon is not very juicy and has released little juice, add a little purified water, 150 milliliters per kilogram of chopped fruit is enough, during two 30-minute cooking the excess moisture will evaporate;

The recipe indicates the amount of sugar per 1 kilogram of very sweet melon, so you can reduce it if desired, for example, instead of 700 put 500 grams;

Very often, 5 minutes before the end of the last cooking, a bag of vanilla sugar is added to the jam; this spice gives the preparation a rather pleasant, peculiar aroma.

Healthy and very aromatic melon is not only a wonderful dessert. You can make wonderful jam from it. Moreover, not only tasty pulp will be used. You can also make original jam from the hard crusts.

Simple recipes for melon jam for the winter make it very popular. Moreover, the delicate, delicate taste of melon pulp can be saturated with the aromas of citrus fruits, ginger, and spices. They combine very well, which allows you to experiment, delighting your family with a new delicacy.

Simple melon jam - general principles of preparation

To make simple melon jam you will need one or two ripe fruits, sugar and a little citric acid or lemon juice. The melon should be thoroughly washed with a brush or rough sponge. Then cut, remove the seeds and fibrous core, cut off the skin.

The peeled slices will remain cut into small cubes. Some recipes use melon puree.

To saturate simple pumpkin jam with additional aromas and flavors, you can use the zest and juice of lemons, oranges, grapefruits, pieces of apples, and thinly sliced ​​ginger root.

The finished dessert is placed in sterilized jars. The container is pre-washed with soda, and then kept over boiling water or calcined in an oven preheated to 150 degrees for 15-20 minutes.

Cool sealed jars of hot jam with the lids down and be sure to cover them with a warm old blanket. The dessert is well stored in the pantry, cellar, or on an insulated balcony.

Simple melon jam for the winter

The simplest recipe for melon jam for the winter includes a minimum of ingredients. The result is a delicate dessert with a subtle melon-vanilla aroma and a remarkably delicate taste.

Ingredients:

Two kilograms of peeled melon pulp;

Three glasses of clean drinking water;

Two kilograms of white sugar (you can take a little more if the melon is not very sweet);

Medium lemon;

Vanillin packet.

Cooking method:

Cut the prepared melon pieces into small cubes.

Boil water and blanch the melon pieces in it for five minutes.

Using a slotted spoon, scoop the melon into a colander to drain all the water.

Squeeze juice from lemon.

Add sugar, lemon juice and vanilla to the water, boil the syrup. It will be ready when all the sugar grains have completely dissolved.

Place the melon in a cooking pot and pour in the syrup. Leave for 6-8 hours to infuse.

Then place the pan over low heat, bring the syrup to a boil and cook for fifteen minutes.

Remove from heat and leave to cool completely.

Place the cold jam into sterilized jars, seal and store in a cool, dark place.

Melon jam for the winter in a slow cooker

It’s convenient and quick to prepare winter preparations in a slow cooker. According to a simple recipe, melon jam for the winter turns out to be tender, light, and translucent.

Ingredients:

A kilogram of prepared melon;

Half a kilo of granulated sugar;

A third of a teaspoon of citric acid;

A pinch of vanillin.

Cooking method:

Place the melon pieces into the multicooker bowl.

Cover the melon with sugar and leave for four hours.

Add citric acid and mix everything well.

Turn on the steamer mode and wait for the melon juice to boil.

When boiling bubbles appear, switch the appliance to baking mode and cook for forty minutes without covering the jam with a lid. Stir occasionally with a special spoon.

Place the finished jam into sterile jars and seal.

Melon jam for the winter “Lemon”

The lemon slices in this simple melon jam give the treat a wonderfully festive feel. Instead of lemon, you can take any other citrus fruit, such as lime or orange.

Ingredients:

Two kilograms of melon pulp;

One and a half kilograms of sugar;

Four lemons.

Cooking method:

Cut the melon into cubes, place in a cooking pan and cover with sugar.

Leave for 4-5 hours for the melon juice to release.

Bring to a boil and cook over low heat for ten minutes.

Leave for ten hours to infuse.

Cut the lemon into thin quarters along with the aromatic peel.

Throw the lemon slices into the jam and cook after boiling for another fifteen minutes.

Leave the jam to cool.

Bring to a boil again and simmer for ten minutes.

Pour hot into jars and seal.

Simple melon and watermelon jam

Melon and watermelon rinds are a wonderful base for jam. Original in taste, interesting in appearance, such a delicacy will especially please the zealous housewife.

Ingredients:

Half a kilo of melon rinds;

half a kilo of watermelon rinds;

Four hundred grams of granulated sugar;

Six hundred milliliters of water.

Cooking method:

Trim off the rough outer skin from the crusts. Cut the resulting white peels into small pieces of arbitrary shape.

Pour salt water over the crusts for half an hour, then immerse in boiling water for ten minutes.

Cook sugar syrup as described above.

Place the soaked peels in a saucepan and pour in syrup.

Cook in three batches as follows: bring to a boil, turn off for three hours. Repeat twice more.

After the last boil, pour the jam into clean jars and roll up.

Melon and banana jam with cognac

An unusual recipe for melon-banana delicacy allows you to prepare a wonderful dessert. The cognac note gives it a spicy kick. Instead of cognac, you can take another type of strong alcohol.

Ingredients:

One and a half kilograms of peeled melon;

A kilogram of peeled bananas;

Four lemons;

One and a half kilograms of granulated sugar;

A glass of cognac.

Cooking method:

Cover the melon cubes with sugar in a saucepan and leave overnight, covered with a cloth.

Squeeze the juice from one lemon, pour into the melon base, stir.

Cook the melon for half an hour over low heat.

Cut the three remaining lemons, along with the rind, into thin slices.

Peel the bananas and cut them crosswise into slices.

Place lemons and bananas in the melon and cook until the ingredients soften. The jam should become thicker.

Place while hot into jars.

Cut circles out of clean paper according to the diameter of the lids, soak them in cognac and place them on top of the jam.

Seal the jars and put them in the pantry.

Melon jam for the winter “Ginger-cinnamon”

To prepare original melon jam for the winter, a simple delicacy recipe can be complicated. For example, cook a dessert with ginger and cinnamon. Get a delicious delicacy with a distinct oriental touch.

Ingredients:

Two kilograms of melon pieces;

Two lemons;

A kilogram of sugar;

Fifty grams of fresh ginger root;

Half a teaspoon of cinnamon.

Cooking method:

Chop the melon and place in an enamel pan.

Peel the ginger root, grate it on the fine side of a grater and place it in the pan.

Squeeze the juice from the lemons and pour into the melon.

Add three tablespoons of sugar, mix and set aside for two hours.

Boil syrup from a liter of water and the remaining sugar.

Pour the hot syrup over the infused melon and place over medium heat.

After boiling, cook the mixture over low heat until thickened.

When a drop of syrup stops spreading over the plate, add cinnamon, mix, and place in jars.

Seal with metal lids, let cool and store.

Melon and apple jam for the winter

The combination of melon and apples turns out to be very successful, especially if you take aromatic sweet and sour apples. Pretty simple melon jam has a wonderful taste and a beautiful amber color.

Ingredients:

One and a half kilograms of melon pulp;

Half a kilo of apples;

Half a kilo of sugar;

One small lemon.

Cooking method:

Sterilize glass jars.

Wash the lemon thoroughly, wipe with a towel and use a fine grater or special device to remove the zest.

Cut the melon pulp into pieces, then grind in a blender.

Pour the melon puree into an enamel pan, add the amount of sugar, stir and put on fire. Stir occasionally.

As soon as the melon base boils, reduce the heat and simmer until the mixture thickens. When it begins to resemble honey in consistency, you can add apples.

While the melon base is dripping and cooking, wash the apples, peel them, and remove the core.

Cut the apples into neat pieces.

Immediately, so as not to darken, place them in the melon mass and stir.

Add a teaspoon of lemon zest and stir again.

Bring the jam to a boil, simmer for five minutes and turn off.

Place in jars, close with metal lids, and set aside.

Store in a cool room, out of direct sunlight.

Melon jam for the winter - tricks and useful tips

To make melon jam, a ripe but fairly hard melon is suitable. During cooking, this will retain the neat shape of the slices and will not soften to the state of puree. Soft varieties or overripe specimens are not suitable: they are better processed into jam.

Melon and watermelon rinds are soaked before cooking in salted and hot water so that the pieces do not become overcooked and retain their original shape.

The melon jam turns out very beautiful. Depending on the type of melon and the ingredients added, it can be almost clear or amber yellow. To make the delicacy even more attractive, you can cut melon slices with a knife with a textured cutting surface.

The jam may vary in thickness. Both liquid and thick consistency are normal.

You can serve melon jam with pancakes, pancakes, a cheese plate, ice cream, and cheesecakes. It behaves well as a component of homemade baked goods. In addition, you can make fruit drinks and cocktails from this jam.

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

Classic melon jam recipe

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

1. To make unusual jam, cut the juicy berries into cubes. At the same time, put water on the stove. As soon as the liquid begins to bubble, throw the melon into it.
2. Simmer the product over low heat for 6-7 minutes. Remove the berry slices from the container and place on a sieve. Wait for excess water to drain.
3. Wash the citrus, halve it with a sharp knife, squeeze the juice into a small cup. Mix granulated sugar, vanillin and lemon juice into the broth.
4. Boil the syrup for some time until the crystals are completely dissolved. Then the berry pieces need to be placed in a heat-resistant container and poured with hot broth.
5. Wait 10 hours, during the allotted time the jam will acquire the desired aroma. Pour the sweet mass into an enamel container and put it back on the fire.
6. Boil the syrup again for half an hour. Allow the composition to cool. Pour the treat into sterile containers and cover with nylon. Send for storage.

Melon jam with ginger

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

1. Buy a sugar melon, the berry looks like a rugby ball. Cut the fruit in half and chop into square pieces.
2. Place the melon in an enamel-lined saucepan and grate the ginger root into the container. Halve the orange and squeeze the juice into a container.
3. Add 150 gr. sand, stir, let the product brew for 2-3 hours. Pour in 1.5 l. drinking water, add the remaining sugar.
4. Cook the mixture until the grains are completely dissolved. After this, soak the composition 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, mix in spicy spices, distribute the treat into jars, and roll up. Wait until it cools at room temperature, then place in the refrigerator.

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

1. Cut the melon, cut out the seeds, peel the skin. Chop the fruit into square pieces, place the pulp in a multi-bowl, add sugar.
2. Set the “Stew” program on the kitchen appliance and cook the product for 3.5 hours. After the specified time, add lemon powder and stir.
3. Set the “Steam” program and wait for bubbles to appear. Don't be alarmed if the sweet mass is runny.
4. Next, set the multicooker to the “Bake” mode, blanch the berries for 35-45 minutes, open the lid, stir occasionally.
5. Sterilize glass containers, pour the melon mixture into jars, and seal using the usual method. Store jam in the basement or 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 saucepan, sprinkle with the required amount of sugar. Cover the container with gauze and leave the berries for a day.
2. After the time has passed, wash the lime, cut 5 copies into two parts, squeeze the juice from the fruit into a common saucepan. Place the container with the food in the oven and simmer the ingredients for 30-40 minutes.
3. When making jam, do not forget to stir the ingredients. Cut the remaining citrus into slices with peel, chop the banana pulp into rings. Add ingredients to the saucepan.
4. Boil the ingredients until pureed. Keep in mind that the simmering process should be carried out over low heat. Stir the mixture and cook until thickened.
5. Pour into portioned containers and roll up in the usual way. Turn the jars over and put the jam in the refrigerator the next day.

Melon jam with grapefruit

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

1. Cut the berry pulp into cube-shaped pieces, place in a plastic bowl, sprinkle with sugar. Leave the melon for 10-12 hours. In the allotted time, the product will release juice.
2. Transfer the infused melon into a metal container and place over medium heat. After boiling, reduce the heat on the stove and simmer for at least 8 minutes.
3. Turn off the gas and leave the broth for a day. After this, repeat the cooking procedure again for a quarter of an hour. Turn off the burner and wait 7 hours.
4. Chop the washed grapefruit with zest into small slices and place in the pan with the melon. Simmer the mixture for 20 minutes.
5. At the same time, sterilize the jars, pour out the prepared jam, and cover the containers with nylon. Store jam in the pantry.

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

1. Place the prepared melon pieces into a thick-walled pan. Squeeze the juice from citrus fruits, add 300 g. Sahara. Leave the components for several hours.
2. Meanwhile, pour 1 liter. drinking water into a container, add the remaining sand. Place on the stove and cook the syrup. As soon as the hot mixture is prepared, pour it over the infused melon.
3. Mix the ingredients and place the pan on low heat. Boil the jam until ready. When the mixture thickens, turn off the stove. Add cinnamon and stir.
4. Distribute the melon delicacy into dry, clean jars and seal with iron lids. Store the jam in a suitable, low temperature room.

Melon jam with pear

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

1. Rinse the pears and remove excess moisture with a waffle towel. Cut off all excess from the fruit, including the core. Chop into slices with shell.
2. Separately, start cooking the sugar syrup. After a transparent mixture has formed, add the pear slices. Boil the mixture a total of 3 times for 5-7 minutes.
3. In between, wait for the sweet composition to cool completely. At the same time, chop the melon pulp into pieces. Add the berries to the pear mixture. Add peppercorns or grind them in a special device.
4. Repeat boiling the sugar berry using the same method as the pear. 2 minutes before the end of the last manipulation, pour in the grapefruit essence. Distribute the aromatic treat among containers and cover with nylon. Store in a cool place.

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

1. Sterilize the jars and lids, then wash the citrus and apples. Pass the prepared honey berries through a blender. Pour the resulting slurry into an enamel-lined container.
2. Add granulated sugar to the puree and mix well. Turn the heat to low, simmer the mixture, stirring constantly. Boil the mixture to a thick consistency. Finely chop the apples. Continue the procedure.
3. Grate the citrus zest and add to the general composition. Simmer the mixture for 5-7 minutes. Turn off the stove. Pour the sweet mixture into glass jars in portions and close with lids. Store in the basement, avoid exposure to sunlight.

Melon jam with watermelon rinds

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

1. Cut a thin layer of the skin off the melon, and do the same with the watermelon rinds. Chop the food into small pieces in a way convenient for you.
2. Pour water into a cup and add a little salt. Place the chopped pieces in the mixture for half an hour. Next, the product must be placed in boiling water for 8-10 minutes.
3. At the same time, cook the syrup according to the classic recipe. Remove the melon and watermelon rinds from the hot water and place in a dry, heat-resistant container. Pour the finished syrup over the product.
4. Place the mixture on the stove and cook in 3 stages, bringing the mixture to a boil. The interval between procedures should be at least 2.5 hours. Next, pack the finished jam into glass jars and roll up. Cover with a blanket and wait a day.

Melon and orange jam

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

1. Chop the melon in any order and place it in an iron cup. Add 0.5 kg of berry pulp. Sahara. Mix the ingredients and leave for 3 hours at room temperature.
2. Next, start cooking the syrup. Combine the remaining sugar with water to prepare a sweet liquid. After a while, pour the hot sweet mixture over the melon.
3. Mix the ingredients thoroughly and cover with a cloth for a day. Leave the sweet mass to infuse. After this, separate the syrup from the pulp and send it to boil.
4. Pour the hot mixture over the melon again. Re-infuse the product for 8-10 hours. After a while, chop the oranges into small cubes along with the zest and add to the main mass.
5. Finally, boil the jam until thick and distribute while hot into clean jars. Store in the classic way in a dark room.

1. To make melon jam, you need to choose fairly hard fruits, and they should be distinguished by their honey taste. The advantage of this berry is that after cooking the pulp does not fall apart.
2. Overripe melons can be put through a food processor to make a delicious jam from the puree. Also, if you are going to make jam based on watermelon rinds, the hard base needs to be soaked in a salty solution. Such manipulations will help the pieces retain their shape in the future.
3. The finished melon jam looks quite beautiful and attractive. The shade of the syrup will generally depend on the type of berry. Cut the melon slices in any order; their shape affects only the original appearance of the delicacy.
4. The consistency of the syrup depends on the length of time the ingredients are cooked. The thickness of the treat for the most part does not affect the taste. Use melon jam with pancakes, baked goods, ice cream or cheese. Stock up on vitamins for the whole year. Improve your health with treats.

Make melon jam using the suggested recipes. You can come up with your own delicacy from similar fruits. Experiment with melon jam to suit your taste. Pineapple, kiwi, mango, peaches, and figs can go well with honey berries. Enrich your treat with nuts, there is no limit to your imagination.

Video: delicious and aromatic melon jam

In general, it is not recommended to eat melon in combination with other fresh fruits. But in melon jam, on the contrary, it goes well with other products, for example apples, bananas, pears, and grapes. But the taste of such a dish is delicate, externally the jam looks very sunny and elegant, it is very pleasant to open a jar on a stilted winter evening and have a family tea party. If you prepare melon jam without other ingredients, it will have a specific smell, which some may not like. Therefore, if you decide to cook this dish for the first time, we recommend that you start with melon, banana and lemon jam. Citrus will add a pleasant sourness and aroma, and as for banana, it will have a beneficial effect on the consistency.

Thick and well-boiled melon jam with lemon is perfect not only for family tea drinking, but also for decorating desserts, cakes, pancakes, pies filling and other desserts.

Recipe for melon jam with banana and lemon

• Melon – 1 kg;
• Banana – 2 pcs.;
• Lemon – 2 pcs.;
• Sugar – 600 g.

Preparations:

First, peel and seed the melon and cut it into small pieces. Pour sugar into a bowl and leave for 10 hours. After this, squeeze the juice of one lemon and add it to our preparation. Place the bowl on the fire, bring to a boil and continue cooking the jam for about 30 minutes, do not forget to skim off the foam. Cut the second lemon, along with the skins, into thin slices. Peel the bananas and chop them into small pieces and add them to the jam, mix well and continue cooking until the mass is empty. Then spread the finished jam into previously prepared sterile jars and roll up. Cover them with a blanket, let them cool, only then can you put them in a cool place. Bon appetit!

In summer and spring, experienced housewives begin preparing for winter, namely, they start preserving, because you really want to try something special on a winter evening, I think that melon jam fits this description just perfectly. This recipe can clearly diversify your canning list for the winter. Melon jam with lemon is perfect for pancakes, pancakes, and can simply be used to make sandwiches with butter. The cooking process itself is quite simple and does not require much time and effort from you. So choose a delicious melon and you can safely begin.

Recipe for melon jam with lemon

To prepare you will need:

• 1 kg melon;
• Lemon;
• 700 g sugar;
• 3 g vanillin.

Preparation:

The melon must be prepared: wash it, cut it in half, remove all the veins and seeds, leaving only one pulp for cooking. Cut it into cubes, then place it in the container where you plan to directly prepare the jam, add sugar, cover with a lid and mix vigorously. Now we need to give our jam time to brew, 5 hours, during which time the melon will release juice. Then add squeezed lemon juice. Place the container on the fire and bring to a boil. Boil the melon jam with lemon over low heat for 5 minutes, then
eat constantly.

Leave it for 10 hours to let it sit. Then put it on the fire again and bring to a boil, after 10 minutes the fire must be turned off. And again leave to brew for 8 hours, add vanilla, lemon zest if desired, and simmer for another 15 minutes. How thick the jam will be depends on the time and cooking cycles. Prepare jars with lids. Place jam in them and seal.

It should be noted that fresh melon itself is very aromatic and has an extraordinary taste. But besides this, it was also very useful. It contains vitamins, sugar, starch, fiber and mineral salts. It is also recommended to use it for people who have diseases of the cardiovascular system, liver, and kidneys. After all, it contains potassium and iron salts. But it is still not recommended to eat it after a heavy lunch; it is also harmful to drink it with water.

Recipe for melon jam with orange

To prepare you will need:

• Melon 1.5 kg;
• Oranges – 2 pcs.;
• Water – 3 glasses;
• Sugar – 2 kg.

Preparations:

Peel the melon, cut into small cubes, sprinkle it with sugar, using only 500 g, leave the jam for 2 hours. Separately, add the remaining amount of sugar and water to the pan and put it on the fire, bring to a boil. Pour the resulting syrup over the melon, then cover with a towel and leave to infuse for a day. The next day, drain the syrup, boil again and pour over the melon. Leave the jam to steep for 10 hours. The oranges must be peeled, cut into slices, added to the jam and let it all boil, the melon pulp should become thick and transparent. After this, you can pour it into sterilized jars. Bon appetit!

Feel free to try something new and improve these recipes with your own ideas, which you can also voice in the comments, and don’t forget to leave reviews, share your cooking experience, and also add your own equally interesting and tasty recipes.

Melon is a favorite delicacy for children and adults. And for good reason, because this summer dessert is delicious and juicy. You can enjoy it not only in summer, but also in winter. Melon jam has a delicate taste and has a beneficial effect on the entire body.

Recipes for jam for the winter

Jam is one of the types of dessert, obtained by boiling berries, fruits and vegetables and sugar. A distinctive feature of jam from jam and marmalade is that the fruit retains its shape. It is considered an original Russian dessert; it has appeared on the table since the times of Rus'.

An excellent option for preparing for the winter is melon jam. It has an exquisite taste and pleasant aroma. In some countries it is considered a valuable delicacy, not inferior in beneficial properties to honey. There are a huge number of recipes for jam from this vegetable.

Important! The calorie content of jam is 197 grams per 100 grams.

Melon jam is a culinary rarity and is prepared quickly. The delicacy has an exquisite taste and can be enjoyed all winter long. The classic step-by-step recipe is easy, consists of only two products.

Ingredients: one kilogram of sugar and melon.

Preparation:

1. Wash the melon thoroughly and wipe dry.
2. Cut the vegetable in half, remove the seeds.
3. Peel and remove the pulp and cut into small pieces.
4. Sprinkle with sugar and wait until the juice comes out.
5. Place in a deep saucepan, place on low heat and bring to a boil.
6. Cool and put on the fire again, wait until it boils.
7. Place the finished jam in jars and roll up.

Important! To make the treat thicker, mash it further with a fork.

Jam with lemon

A melon and lemon preparation will help cope with colds and provide energy for the whole day.

Products for cooking:

• medium sized melon;
• 1.5 kilograms of granulated sugar;
• one lemon.

Preparation:

Wash the melon well, remove the peel and remove the seeds. Cut the pulp into cubes. Place in a container and cover with granulated sugar, leave for an hour or two. This time is necessary for the pieces to release juice, which will dissolve the sugar. Meanwhile, squeeze the juice from the lemon.

Cooking process:

1. Place a container with melon and sugar on the stove, bring to a boil, stirring with a wooden spoon. To prevent the product from sticking to the bottom.
2. After boiling, cook over low heat for ten or fifteen minutes, stirring constantly.
3. Remove from heat, cover the pan with a lid. Leave the jam for six hours.
4. Add lemon juice, put on fire and cook for about five minutes, stirring constantly.

Spinning the finished jam into jars:

1. Pre-prepare the container. Wash and sterilize the jars thoroughly and wipe dry. Dip the lids into boiling water and remove after 10 minutes.
2. Place the hot treat in the prepared container. Roll up the lid of the jar of dessert, turn it over and wrap it in a blanket.
3. After two, place in the cellar or in a cool place until winter.

Important! For jam, it is better to take hard melons.

Recipe with orange

Prepare jam from ripe melon and sweet orange. If the food is too soft, the treat will turn into liquid jam.

Ingredients:

• 650 grams of sugar;
• melon;
• 2 oranges;
• citric acid;
• vanilla sugar (to taste).

Preparation of products:

1. Wash the melon well, peel, remove the seeds and chop finely. To obtain thick jam, take one part of the pulp and blend it with a blender. Combine the two parts of the pulp.
2. Peel the oranges and cut into cubes. The zest gives bitterness and is not recommended to be used.
3. For digestion and improved taste, you can add spices, honey, nuts, and cinnamon.
4. Jam is cooked exclusively in enamel containers.
5. It is not necessary to sterilize the jars; just wash them with hot water and soda. Be sure to boil the lids.

Step-by-step instruction:

1. Mix orange and melon pieces in a container, sprinkle with sugar and leave for six hours, preferably overnight.
2. Place the saucepan with the pulp over low heat and cook for 15 minutes. Remove the jam from the stove and wait until it cools.
3. Add vanilla and citric acid, put on fire for 15 minutes. Don't forget to stir constantly.
4. Roll the finished jam into a jar.

Jam with watermelon rinds

To make jam from melon and watermelon peels you will need 1 kilogram of sugar and peel.

Peel the watermelon and melon by roughly cutting off the peel, which is cut into cubes no larger than two centimeters. Rinse with cold water, so the peel will retain its structure. Soak in soda solution for 15 minutes.

After crusting, lower the water for 10 minutes. Water temperature ranges from 85 to 95 degrees. Dip into cold sugar syrup. To prepare syrup (take 600 grams of sugar, dilute with two glasses of water).

Prepare melon and watermelon jam in the same way as in the recipes above.

Jam with cinnamon

Melon jam with the addition of cinnamon turns out delicious.

The simple recipe includes the following products:

• melon (weighing up to two kilograms);
• sugar (one kilogram);
• lemon juice (three tablespoons);
• cinnamon stick.

Sprinkle the sliced ​​melon with half the sugar. Prepare syrup from the other half (dissolve sugar in boiled water, add lemon juice). Place the melon pieces into the syrup, turn off the heat and leave for a while.

After two hours, put it back on the fire and add cinnamon, boil for 20 minutes, remove from heat. Leave for five hours. Put on fire, stirring, cook for 15 minutes. Roll the cooked jam into jars.

Melon jam in a slow cooker

You can make delicious jam in a slow cooker. The jam made from melon and apples is very tasty.

For this you will need:

• 200 grams of sour apple varieties;
• melon;
• 0.5 kg sugar;
• lemon acid.

Wash the melon and apples, remove the grains and peel. Place the chopped pieces in a slow cooker, add sugar. Set to the “Quenching” mode, after half an hour the system will turn off the multicooker itself.

After an hour, add a pinch of citric acid and set it to the same mode again, but cook for 10 minutes. When the delicacy is cooked, beat it into a beautiful puree and roll it into jars.

Recipe with bananas without sterilization

A simple recipe for a delicate dessert made from bananas and melon with the addition of mango, which adds a delicate sweetness.

Products:

• 400 grams of bananas;
• melon (small size);
• mango;
• two lemons;
• one kilogram of sugar.

Preparation:

1. Chop fruits and vegetables, add one teaspoon of butter. Add sugar and put on the stove. Cook for about an hour on low heat.
2. Grind the pieces in a blender and put them back on the fire. Cook for about an hour. Remove from heat. If you cook more, the jam will be thicker.
3. When the jam has cooled completely, it is ready for use.

The benefits of jam

Melon jam contains many minerals (magnesium, zinc, iron, potassium) and vitamins B9, C, A, P. When cooked, the beneficial properties of the products decrease; they should be cooked with minimal heat treatment.

With regular use of jam:

• the condition of the skin and hair improves;
• has a beneficial effect on blood pressure;
• normalizes metabolic processes;
• promotes tissue restoration;
• relieves fatigue and irritability.

The jam is not only tasty, but also very healthy. Regular consumption of it prevents the development of anemia, heart disease and insomnia. A spoonful of sweet melon dessert will lift your mood for the whole day.