How to Make Flavored Melon Jam: 20 Flavored Recipes

The benefits of melon jam

The content in the melon of a large number of important trace elements - fiber, potassium, calcium, vitamins - determines the beneficial effect that the fruit has on the body. Heat treatment, which the fruit lends itself to during the cooking process, reduces the amount of useful elements. That is why many housewives, in order to preserve as many vitamins in the melon as possible, reduce its processing to a minimum.

Regular consumption of the fetus is characterized by:

1. Improving the condition of the skin. Dark spots, breakouts and uneven skin texture disappear.
2. Strengthening hair follicles. As a result, hair falls out less often and becomes much stronger.
3. Pressure normalization.
4. Improving metabolic processes in the body.
5. Elimination of chronic fatigue, irritability, depression.
6. Normalization of the cardiovascular system.
7. Improving immunity.

How to choose a melon for jam

Melons, including melons, absorb many harmful substances from the soil and the environment during their growth. Therefore, when choosing a fruit, you should follow some recommendations:

1. Do not rip off crops that have ripened near roads or large industries. Dust and harmful substances that come from gassed places saturate the melon.
2. Do not buy spoiled fruit. Any deformation of the peel, rotten areas, dents indicate that the fruit is stale.
3. A high-quality and ripe melon should have a bright and pleasant aroma. If, instead, there is an unpleasant odor or none at all, the fruit is immature.
4. The ripeness of the fruit can be easily identified by the tail. In ripe melon, it is dry.
5. A high-quality and natural product usually has full seeds. If they are dry on the inside and have a brownish color, the fruit is most likely nitrated.

Basic rules for cooking melon jam

In order for melon jam to turn out really tasty and healthy, you need to know about some important rules for its preparation:

1. Ripeness. Melon should not be green or overripe. Too ripe fruit has a very soft pulp and is boiled during cooking.
2. The container for the preparation of the workpiece must be aluminum.
3. During cooking, the mass must be constantly stirred - the fruit should not burn.

Video "Candied Melon Jam"

This video shows you how to make a delicious and aromatic dessert at home.

Best melon jam recipes

Numerous step-by-step recipes for preparing melons for the winter are aimed at preserving the maximum of the fruit's nutrients and its unforgettable taste.

Classic recipe

For jam it is necessary to select hard fruits. This will ensure that the melon chunks remain intact even after boiling.

Ingredients:

• melon - 1 kg;
• sugar - 0.6 kg.

The fruit should be washed, peeled and cut into medium-sized cubes. The workpiece should be covered with granulated sugar and insisted for an hour.

The container with the components is placed on low heat, boiled after boiling for no more than 5 minutes and the stove is turned off. The mass is poured into cans and rolled up.

"Five minutes"

Melon and sugar are taken in a 1: 2 ratio. The fruit is cut into cubes, combined with granulated sugar and lightly sprinkled with lemon juice. Next, you need to cook the jam. After that, the delicacy is cooled and served for tea.

Thick melon jam

For cooking you will need:

• ripe fruit - 2 kg;
• lemon - 2 pcs.;
• ginger - 50 g;
• sugar - 1 kg;
• cinnamon to taste.

It is important to choose a ripe fruit with a sweet flesh. The melon is crushed into cubes, mixed with ginger root, lemon juice, cinnamon and left to infuse for an hour. Pour 1 kg of granulated sugar into a liter of water and prepare a sweet syrup. After that, the fruit mass is poured with syrup and simmered over the fire for 20 minutes. The readiness of the jam is determined by its consistency: as soon as it thickens, the fire is turned off. Add cinnamon to the mass.

Melon liquid jam

This dessert is the complete opposite of the previous one, as it has a liquid consistency.

Ingredients:

• melon - 1 kg;
• sugar - 1 kg;
• cognac - 1 tbsp. l .;
• water - 1 glass.

The fruits must be chopped into equal pieces, lightly sprinkled with brandy and sprinkled with granulated sugar. This mass should be infused for at least 2 hours. Next, you need to prepare ordinary sugar syrup, which is subsequently poured into the crushed fruit. Now it is recommended to infuse the melon for 24 hours. After this time, the jam is boiled over low heat for 20 minutes, distributed in jars and rolled up.

With cognac

The dessert prepared according to this recipe has an unusual taste, reminiscent of honey.

You will need:

• fruit pulp - 1 kg;
• granulated sugar - 1 kg;
• water - 1 glass;
• cognac - 2 tbsp. l .;
• citric acid - 0.5 tsp.

The chopped melon is poured with a small amount of cognac, covered with sugar and left for 4 hours. At this time, you need to prepare the citric acid syrup. The fruit mass is poured with syrup and left for another 24 hours. The jam is boiled for half an hour, after which it is poured into jars.

With ginger

You will need:

• melon pulp - 1.9 kg;
• sugar - 1.3 kg;
• orange - 1 pc.;
• ginger root - 50 g;
• cinnamon - 4 g;
• vanillin - 2 g.

Melon, orange and ginger need to be chopped and combined in one saucepan. Fruits are covered with sugar and insisted for 3 hours. Next, add the rest of granulated sugar, water and cook over low heat. The result should be a thick consistency.

Cinnamon

You need to prepare:

• melon pulp - 3 kg;
• granulated sugar - 1 kg;
• lemon - 2 pcs.;
• cinnamon.

Cut the melon, add citrus juice, sugar and leave for 3 hours. During this time, the syrup is boiled. The mass is poured with ready-made syrup and simmered over low heat until the desired consistency.

With lemon

Ingredients:

• fruit - 1 kg;
• granulated sugar - 0.7 kg;
• lemon - 2 pcs.

Melon and lemon are chopped, boiled over low heat for 10 minutes and left for 5 hours. After that, the mass is boiled again. When the fruit jam has cooled down, you need to distribute it into the jars.

With orange

Prepare:

• fruit - 1.5 kg;
• oranges - 3 pcs.;
• granulated sugar - 2 kg;
• water - 0.7 l.

The fruit is crushed, candied, insisted for 4 hours. Next, the mass is poured with freshly brewed syrup and left for 24 hours. Oranges are crushed, sent to the total mass and boiled until thick.

With grapefruit

You need to prepare:

• melon - 1 kg;
• grapefruit - 1 pc.;
• sugar - 750 g.

The melon is crushed and insisted for 10 hours, boiled for about 15 minutes. After that, the mass is left again for 5 hours.The grapefruit is cut, sent to a common container.

The jam is boiled for about half an hour, after which it is poured into jars.

With banana

To make jam you will need:

• bananas - 900 g;
• melon pulp - 1.5 kg;
• lime - 8 pcs.;
• cognac - 40 ml;
• granulated sugar - 1.5 kg.

Cut the fruit, sugar and leave for 24 hours. Squeeze the lime juice into a saucepan to the melon, boil for half an hour. Add bananas, cook until puree. Distribute in containers, roll up.

With pear

Ingredients:

• pears - 1 kg;
• melon pulp - 0.9 kg;
• sugar - 0.9 kg;
• water - 0.5 l;
• pink pepper - 20 pcs.;
• essence of grapefruit - 100 ml.

Prepare the syrup, send the chopped pear into it, cook for 10 minutes. Cool the mass and repeat the procedure 2 more times. Add pepper and melon. Pour the essence and pour into jars.

With apples

For seaming you will need:

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

Process the fruit in a blender, add granulated sugar, simmer over low heat. Add apples, zest. Remove from heat after 10-12 minutes. Distribute to sterilized jars.

With watermelon peels

Ingredients:

• melon and watermelon peels - 0.5 kg each;
• sugar - 0.4 kg;
• water - 0.6 l.

Grind the crusts into cubes, sugar, leave for 12 hours. Boil for 15 minutes, put in jars.

Sugarless

For jam you need to prepare:

• fruit - 1 kg;
• honey - 0.5 kg;
• lemon - 1 pc.;
• vanillin.

Chop the fruit at random, pour honey and leave for 7 hours. Add lemon juice, simmer for 10 minutes and leave again for a couple of hours. Add vanilla, simmer for 20 minutes until thick.

Without sterilization

The jam according to this recipe is prepared for several days.

You will need:

• fruit pulp - 1 pc .;
• sugar - 800 g;
• water - 400 ml;
• citric acid - by eye.

Prepare syrup, boil the pulp in it. Within 3 days it is necessary to cook the pulp in this syrup, letting the mass brew for 13-14 hours. Add citric acid during the last stewing.

In a bread maker

Ingredients:

• fruit - 1 kg;
• sugar - 1.5 kg;
• quittin - a bag;
• vanillin.

Sugar the pulp, leave for 2 hours. Send the mass to the bread maker, add quittin. Cook for 1 hour. Cool, pour into containers.

In a multicooker

Components:

• fruit pulp - 1 kg;
• orange - 1 pc.;
• sesame seeds to taste.

Combine the pulp and orange, sugar, cook in a slow cooker for 1 hour, stirring. Roll up in banks.

Melon Peel Jam

Prepare:

• peel of 1 fruit;
• sugar - 0.8 kg;
• water - 1 l.

Cut the crusts, cook in syrup for 25 minutes, stirring the mass. After stewing, insist, boil again for 10 minutes. Pour into jars.

Melon honey, or jam without pulp

Only one melon pulp is needed from the ingredients.

The pulp must be interrupted with a blender, squeezed out the juice and cooked over low heat until the mass thickens.

Dessert storage rules

Thick jam is better stored than liquid jam. The temperature regime varies within the range of + 12 ... + 18 ° C. You need to store the jam in a dark, dry place. It is recommended to treat tin cans with petroleum jelly so that they do not oxidize. It is best to place the jars in a refrigerator or cellar.

Melon jam can be made according to the proposed recipes or you can come up with your own, author's. The dessert will perfectly decorate the festive menu, it will please both children and adults.