Recipe for sliced melon jam. Simple step-by-step recipes for making melon jam for the winter and tips for choosing fruits and preserving them

Any self-respecting woman considers it a personal duty to prepare as many different delicacies as possible under the lid. The more unusual and delicious the recipe, the more masterly the hostess is considered. Today we will tell you how to make melon jam, the aroma of which you can enjoy all year round. The recipe for melon jam is accessible not only to an experienced needlewoman; any novice housewife can easily master this new product.

Selecting the right melon fruits for preservation

Recipes for melon jam for the winter are interesting and varied. We select the correct specimens of this false berry. Only from these can you make awesome melon jam.

When buying, do not be shy, but take a good sniff of the fruit. It should smell rich and thick. If you didn’t catch the desired shade, and on the contrary, a strange smell of grass and greenery hit your nose, return it to the counter.
Examine the surface of the yellow beauty. There should be no dents, rottenness, or cracks. When you press on the crust in the place opposite from the tail, a slight concavity should appear. We need exclusively high-quality fruits.
Tap the surface with your knuckles. Even without musical education, you will hear a muffled sound. This is evidence of the ripeness of melons.
Avoid shopping at roadside stands. Melons, like a sponge, absorb exhaust gases and other harmful substances.
Integrity. You should not purchase a cut product. The cut site is a favorite breeding area for bacteria.

The right berry has been chosen, it’s time to proceed directly to the preservation process.

Melon jam with lemon for the winter

The recipe for melon jam is still considered a novelty. But honey berries grow in almost every household. Melon jam perfectly preserves the taste and aroma of the fresh fruit. In order to be considered a skilled housewife, you will need:

kilogram of ripe melon;
600-800 gr. sugar (depending on the sweetness of the berry);
lemon;
vanilla at the end of the knife.

Melon jam for the winter is prepared like this:

Wash the ripe fruit, cut it open and remove the pulp from all seeds and veins.
We remove the rough skin and chop the soft part into cubes.
We choose a bowl so that it does not burn, and put the melon pieces there, add sugar, shake to mix well, and put in a secluded place for the whole night.
In the morning, pour lemon juice over the mixture, after wrapping it in gauze. This will prevent lemon seeds from getting into the bowl.
Boil the contents of the bowl over low heat for 10 minutes, and leave to steep for 10 hours.
In the second cycle, boil the melon jam for 10 minutes and leave for another 8 hours.
Boil the melon jam for the last time for 15 minutes. This time we add vanilla.
Place the confiture into oven-fried jars and seal with lids.

Choose the number of boiling procedures based on how thick you want the resulting melon jam to be.

Banana and melon jam

For the happiness of all those with a sweet tooth, there is a wonderful jam made from bananas and melon. Simple melon jam with an exotic guest in the form of a banana is amazingly easy to prepare at home. You can count the ingredients on the fingers of one hand.

kilogram of aromatic berry pulp;
half a kilo of bananas;
kilogram of sugar;
a couple of lemons;
a glass of water (maybe a little more).

This melon and banana jam recipe doesn't require complicated instructions. The jam is prepared like this:

Cut the soft part of the berry without foreign inclusions and thick peel. Place in a bowl and hide in a dark place for the whole night.
In the morning, pour the juice of one lemon over the slices and boil over low heat for half an hour.
Grind the second lemon and bananas into circles and place them in a bowl.
Place over low heat and simmer the melon and banana jam, stirring the mixture.
The mass will soften and take on the appearance of a puree. At this point, you need to remove unnecessary chiffchaff and extend the cooking until the thickness you need. In total it will take from 20 to 40 minutes.
Place the honey-caramel delicacy into jars and seal with lids.

Tip: cut paper circles according to the diameter of the jar and simply place them on top of the jam before rolling. This way, mold does not form on the surface, and melon jam for the winter will last as long as possible.

Recipe for melon jam with orange

For an amazing fragrant preparation you need to put in a minimum of effort. The citrus additive will not only add flavor, but will also help in the fight against colds in the harsh winter. This recipe for melon jam with an orange twist will be the highlight of all your twists. In fact, this is a simple melon jam, and for cooking at home, take:

1 kg. melon pulp;
a couple of oranges;
2 kg. sugar;
a little more than half a liter of water.

Step-by-step instructions will not raise unnecessary questions:

Grind the pulp and mix in a bowl with half a kg. Sahara. Remove the sugar berry for a couple of hours to rest and let out the juice.
Mix the remaining granulated sugar with water and cook the syrup over low heat.
Pour the sweet mixture over the slices and forget about their existence for a day.
Then strain the syrup, boil it and pour it over the melon jam again.
For the next 10 hours, the entire mass is infused.
Peel the oranges, remove as much whitish inclusions as possible and cut into slices.
Throw them into the bowl in which the berry was resting and boil for about 30 minutes. The slices should become transparent and the whole mass will acquire a honey-like consistency.
Distribute the melon jam into glass jars and seal with lids.

Twisting melon with orange, even in the photo, evokes an appetite and a desire to cook a similar dessert immediately at home.

Melon jam for the winter is perfect as a topping for pancakes and pancakes, as a filling for muffins and pies. Devout sweet lovers will appreciate its amazing taste by simply spreading it on a thin slice of bread. Try to create something new, because you are convinced that mastering the recipe for melon jam is simple and accessible.

Video: Melon jam with lemon: a step-by-step recipe for simple preparation

Melon jam with lemon Unlike any other jam, you certainly won’t buy it in the store, but you can easily prepare it at home. A bright and incredibly aromatic jam with a light honey aroma and notes of citrus will win the hearts of even the most picky sweet tooth. Many people know that raw melon is not recommended to be consumed along with many foods, but this does not at all apply to melon that has undergone heat treatment. As a result, today there are many different recipes for preserves, jams and compotes made from melon with berries and fruits.

Mostly seasonal berries and fruits are combined with it. Recipes for melon with lemon, quince, pear, banana, grapefruit, orange, apples, and watermelon are popular among housewives. In addition, spices can be added to melon jam - mint, ginger (fresh root), vanillin, cinnamon, as well as vegetables, for example, the beloved melon and zucchini. Citric acid, cognac, gelatin, honey, and pectin are often added to melon jam.

Melon jam according to different recipes differs not only in the preparation technology, but also in appearance. So, there are recipes for melon jam in pieces or in the form of a thick puree; for thickness, the latest recipes use gelatin or pectin. Many housewives are interested in the question of how long to cook melon jam. On average, the jam takes about 20-30 minutes to cook, but there are also five-minute melon recipes. Thanks to short cooking, the jam retains even more vitamins and nutrients.

In general, you can experiment with this jam and enjoy different tastes. Today I want to offer you a simple recipe of melon with lemon. Melon jam turns out incredibly tasty and aromatic, and the slight sourness imparted to it by lemon makes it not so sweet and cloying, so it can be eaten as a snack with buns, a loaf or any other homemade baked goods. It is also worth noting that pieces of melon from jam can be used as a filling for grated pies, galettes and tarts.

This melon jam with lemon can be an excellent addition to thin pancakes, cookies, and pancakes. Melon jam with lemon can also be used to make compotes, jam-based pies, cottage cheese casseroles, cocktails, fruit drinks, ice cream, fruit and berry smoothies. In general, this jam will be a pleasant find in winter.

Before you jump into the recipe and see how to make it simple and delicious. melon jam with lemon step by step with photos, I would like to draw your attention to a small nuance. The melon should be sweet and fully ripe, but not overripe; these are the fruits that have a rich aroma, and their flesh will stick together in pieces during the cooking process.

Ingredients:

Melon - 1 kg.,
Lemon - 1 pc.,
Sugar - 500 gr.

Melon jam with lemon - recipe

After all the ingredients are prepared, you can start making the jam. Wash the melon. Cut lengthwise into two equal parts.

Remove porous pulp with seeds.

There is no need to rinse the melon. Remove the skin from it. After this, cut it lengthwise into slices 1 cm thick. Cut the resulting melon slices into cubes of the same size. Place the juicy melon pulp in a deep bowl.

Fill it with the required amount of sugar.

Cut the lemon into small cubes along with the zest. Add to melon.

Using a tablespoon or spatula, stir the melon with the granulated sugar until the melon and lemon pieces are completely coated in the sugar.

Leave the jam base for 5-6 hours. During this time, the melon will release juice and the sugar will dissolve. As soon as you see that the melon pieces are in a sufficient amount of sugar syrup, you can start making the jam. Transfer it to a saucepan.

Place on low heat. After boiling, stir the jam.

Boil the melon jam over low heat for 20 minutes.

Meanwhile, sterilize the jars. Lids for canning melon jam can be used tin, screw or plastic steaming ones. Fill the jars up to the shoulders with the prepared jam. Close them. Turn the jars over and place them on the lids. Wrap the jam. The heat will further sterilize the jars. Cooled jars of jam can be stored both in the basement and in an apartment, the main thing is that they are not exposed to direct sunlight.

Melon jam with lemon. Photo

Among winter preparations, jam is one of the most popular. We invite you to try our unusual melon jam. For our latitudes, such a dessert is still unusual, and therefore many dispute the taste of melon jam. But if you cook it correctly, you will simply be surprised how tasty it is!

Recipes for melon jam for the winter

Fresh melon has an extraordinary aroma and juicy taste. I would like to preserve this splendor for the winter. In addition, melon is a very healthy product, which contains a lot of vitamins and microelements. There are many recipes for melon jam, and we have selected for you the best, proven ones, which will certainly not leave you indifferent.

Classic

For this jam you will need 1 kg of melon and about 0.6 kg of sugar. The amount of sugar depends on the sweetness of the melon.

Please note: for jam it is better to take ripe hard melons. It is better to make jam from soft or overripe melons.

Peel the melon and remove the seeds. Cut the pulp into cubes, place in a deep bowl and cover with sugar. A very juicy melon will immediately give juice; a harder one should be kept under sugar for about half an hour.
For greater thickness, you can add a couple of bananas to the jam, and lemon zest will add additional flavor.
Place the dishes with the prepared mixture on low heat. Bring to a boil, then let cool covered.
Bring the jam back to a boil over low heat. If the aroma of melon is important to you, then cook for no more than 5 minutes. If you want the jam to be thicker, crush the melon cubes during the cooking process.

Melon jam - a delicious and aromatic dessert

If you plan to store melon jam for a long time, then you need to roll it while it is hot. To store under nylon lids, the jam must be cooled. But do not forget that the jars must be clean and sterilized.

From melon and lemon

Try making melon jam using another classic recipe. You will need:

1 kg melon;
700 g sugar;
1 lemon;
3 g vanillin.

Wash the melon, remove the peel and seeds, and cut the pulp into cubes. Place in a bowl or pan in which you will cook the jam, add sugar and cover with a lid. Shake well to ensure all contents are thoroughly mixed.

Leave the melon with sugar for 5 hours or overnight so that the mass releases juice and infuses.

Add squeezed lemon juice. You can grind the lemon in a meat grinder or blender.

Place the pan with the mixture on the fire and bring to a boil. Cook over low heat, stirring constantly, for about 5 minutes.

Turn off the heat and leave the jam to steep for 10 hours. Place the pan back on the stove, bring to a boil and after 10 minutes turn off the heat. Leave to infuse for another 8 hours. Add vanilla and lemon zest and boil again for 15 minutes.

The thickness of the jam depends on the cycles and cooking time.

Lemon jam recipe (video)

From melon and watermelon

This recipe uses the rinds, not the pulp. You will need:

1 kg of melon and watermelon rinds;
900 g sugar.

Peel the pulp from the rinds of melons and watermelons, and remove the outer rough skin in a thin layer. Cut the peeled peels into rectangular slices measuring 2 x 1 cm, rinse in water.

Melon and watermelon are a great combination for jam

Please note: to protect the crusts from boiling, soak them for half an hour in a 3% salt solution. After this, immerse them in hot water (about 95 degrees) for 10 minutes.

Prepare sugar syrup from 600 ml water and 400 g sugar. Cool and place prepared watermelon and melon rinds into it.

Boil the jam in syrup 3-4 times for 15 minutes. Cooking time is taken into account from the moment of boiling. After each cooking, remove the pan from the heat and cool for 2-3 hours. Sugar syrup soaks the rinds of watermelons and melons, causing them to become transparent.

Thick melon and apple jam

Ingredients:

two kilograms of melon;
600 gr. sweet and sour apples;
kilogram of sugar;
half a large lemon.

Cooking method:

Wash the melon, cut it, select the seeds together. Cut off the peel and cut the pulp into small cubes.
Peel the apples, remove the peel and finely chop. Squeeze the lemon and strain the juice with a fine sieve.
After mixing the melon pulp with the apples, sprinkle with lemon juice and mix, this will prevent the apples from darkening.
Add sugar and mix again. We wait half an hour for enough juice to be released.
Place on the stove and boil for half an hour. Don't forget to stir regularly so that the sugar is completely dissolved. Turn off the stove and leave the jam for half an hour.
Grind the cooled mass in a colander or puree it with a blender. Boil the grated jam for an hour and a half over low heat.
Let's preserve.

Melon jam in a slow cooker

Try making jam from melon, orange and sesame. This is a great recipe if you have a slow cooker at home. This delicacy is perfect for pies, porridge, cakes and just for tea. You will need:

700 g melon pulp;
1 large orange;
400 g sugar;
1 packet of vanilla sugar;
30 g sesame seeds.

Wash the orange, remove the peel and white films. Cut the pulp into small cubes.

Wash the melon and remove the peel and seeds. Also cut the pulp into cubes.

Orange will give melon jam a subtle aroma and delicate taste.

Place melon pieces in the bottom of the multicooker bowl. Top with chopped orange, sugar, vanillin and sesame seeds.

Turn on the multicooker in stewing mode for 1 hour. The mixture being prepared must be stirred periodically. An hour later, at the signal from the multicooker, the melon and orange jam in the multicooker is ready.

Carefully transfer it into steamed, sterilized jars, screw on the lids, turn it over and wrap it in a blanket until it cools completely.

Without sterilization

This recipe will take some time. This jam takes 3 days to prepare, but believe me, it’s worth it!

Ingredients:

1 melon;
800 g sugar;
400 ml water;
1 pinch of citric acid.

Blanch the peeled and chopped melon pulp in boiling water for about 5 minutes, then drain in a colander.

Do not throw away the water in which the melon was blanched. Prepare a syrup based on it, adding sugar, and add pieces of melon pulp to it.

Boil the jam for 3 days, 10 minutes each time, with a break of 10–12 hours. If necessary, add syrup.

Melon jam needs to be boiled for several days for 10–15 minutes

During cooking, stir the jam and be sure to skim off the foam. During the last cooking, add citric acid and, if desired, vanillin.

This jam will not require long-term sterilization, because citric acid serves as a natural preservative. The main thing is that the jars are clean and dry.

Melon jam with cinnamon

This jam is not just a tasty treat, but also an excellent syrup for ice cream. It can be made in two ways: with melon pieces and without.

If you decide to cook according to the first method, with pieces, then you need to cook the jam for several days for 10 minutes so that it becomes thick. When using the second recipe, the melon pieces are removed, the syrup is boiled, and a cinnamon stick is added to each jar.

You will need:

2 kg melon;
2 gk sugar;
1 glass of vodka;
2 glasses of water;
several cinnamon sticks (to taste).

Peel a ripe but not overripe melon and cut the pulp into pieces.

Boil the syrup. To do this, boil vodka and water, add sugar, bring to a boil and simmer for 3 minutes.

Scald the melon pieces with boiling water and add to the syrup. Cook until the melon becomes transparent.

Add a little cinnamon to your melon jam for a spicy kick.

Remove the jam from the heat and leave for 10–12 hours. If you don't like melon pieces in jam, remove them with a slotted spoon, and put the remaining syrup on the fire and bring to a boil. Boil for 15 minutes over low heat.

Place the jam in sterilized jars, add a cinnamon stick and roll up.

Melon jam recipe on video

Now a sweet juicy melon will delight you not only in summer, but also on winter evenings. Share with us in the comments your recipes and secrets of making melon jam. Bon appetit and comfort to your home!

Melon jam is an exceptional delicacy that 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 beneficial properties of the product decrease somewhat, so it is recommended to prepare the jam as soon as possible with minimal heat treatment.

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

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

In addition, melon jam is an excellent way to avoid seasonal vitamin deficiency, anemia, insomnia, cardiovascular and other diseases. A spoonful of sunny-colored sweet jam will lift your spirits on a cloudy day, and a cup of tea with it will warm you up in the cold.

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

To make exceptional jam, you need to choose a melon that is very aromatic, 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 too hard layer should be removed, as well as the seeds inside.

To enhance the taste and beneficial 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 shaped blade.

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

Melon jam - classic recipe + video

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

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

Preparation:

Cut the melon pulp into arbitrary (curly) pieces. Place them in boiling water and blanch for about 5 minutes.
Place the pieces in a colander or sieve to drain excess liquid.
Cook simple syrup with lemon juice and vanilla.
Pour the aromatic liquid over the melon pieces and let sit for at least 6 hours.
Place the container with jam on low heat and cook after boiling for 10–15 minutes.
Cool completely, pour into jars, seal tightly and store in a cool place.

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

On a cold winter evening, it’s so nice to drink a cup of tea with aromatic melon jam prepared in a slow cooker. The whole process will take no more than a few hours.

For 1 kg of melon prepare:

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

Preparation:

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

2. Place them in a multicooker bowl and cover with sugar.

3. After 3-4 hours, add citric acid. When using lemon, grind the washed fruit together with the peel in a meat grinder to make a paste. Mix well and boil in the “Steamer” mode. Due to the exceptional juiciness of the melon, the jam will turn out quite liquid and this is normal.

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

5. The melon jam itself is already completely ready; all that remains is to pour it into dry jars and seal tightly. Depending on the type 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, weakly expressed taste, but with the addition of lemon it turns into a real culinary masterpiece. Using the recipe given as a basis, melon jam can be made with orange, lime, and grapefruit.

For 1 kg of melon pulp, take:

0.7 kg sugar;
2 lemons.

Preparation:

Cut the melon without peel and seeds into equal slices, sprinkle generously with sugar and leave for several hours to release the juice.
Bring the future jam to a boil over low gas and cook for 5–10 minutes.
Leave it to steep for 6-10 hours, and then boil for another 5-10 minutes.
After another 6-10 hours, add lemon, cut into thin slices along with the peel. Boil for 15 minutes.
After cooling completely for the last time, boil for 5-10 minutes and pour while hot into clean glass containers for further storage.

Melon and watermelon jam

It is difficult to find a family whose members deny themselves the pleasure of eating plenty of sweet watermelons and fragrant melons during 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 melon peels;
the same amount of watermelon rinds;
600 ml water;
400 g granulated sugar.

Preparation:

Trim off the rougher outer skin from the white part of the melon and watermelon and cut into arbitrary cubes.
Immerse them in salt water for half an hour, and then soak them in boiling water for another 10 minutes.
Make simple syrup from sugar and water, pour over the prepared pieces, let them soak in sweetness overnight, and cook the jam in 4 batches according to the following scheme: bring to a boil, let stand for 3 hours.
Boil one 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 the thick jam-like mass is ready.

For 1.6 kg of melon pulp, take:

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

Preparation:

Place the melon pieces in a saucepan and cover them with sand. Cover with a napkin and leave overnight.
In the morning, add the juice of one lemon, stir and simmer over low heat for about half an hour.
Cut the remaining lemons, well washed and dried, into thin slices along with the rind. Peel the bananas and chop into discs.
Add both ingredients to the melon and simmer over low heat until the fruit softens and begins to puree. After this, boil a little more so that the mass thickens somewhat.
Place the hot jam into small jars. Cut out circles from paper, dip them in alcohol and place on top. Roll up with metal lids.

Melon jam for the winter

Depending on the desired result, the method of making 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 sweet will last all winter even in a warm pantry.

For 1 kg of melon take:

0.7 kg sugar;
1 lemon;
3 g vanilla.

Preparation:

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

Thick melon jam

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

Take 2 kg of melon:

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

Preparation:

For thick jam, take ripe melon with sugar pulp, the “Torpedo” variety is suitable. Chop it into 1 cm cubes.
Place them in an enamel container, grate the ginger root there on a fine grater and add the juice of well-squeezed lemons. Sprinkle 2-3 tbsp all over. sugar, stir and leave for a couple of hours.
For 1 kg of sugar, take about 1 liter of water, place the container on the fire and, while stirring, wait until the crystals are completely dissolved, but do not boil.
Pour the weak syrup over the melon and cook for about 15 minutes on low gas. Then add the remaining sugar in several additions.
Cook until the mixture thickens. As soon as a drop of hot jam stops “floating” on a cold plate, it is ready.
Add your choice of cinnamon powder or vanillin, simmer for a couple more minutes and pour the hot mixture into jars.
Roll up with metal lids and cool naturally.

Liquid melon jam

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

For 1 kg of melon pulp, take:

1 kg sugar;
1 tbsp. water;
1 tbsp. cognac

Preparation:

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

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

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

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

Preparation:

Divide the melon pulp into two parts, chop one with a blender, and cut the second into cubes. Mix, add freshly squeezed lemon juice.
Grind the cardamom stars into powder in a coffee grinder and sift through a sieve. Cut the almonds into small pieces.
Add honey to the melon, as well as prepared nuts and spices. Place the container over low heat and bring to a boil.
Mix the gelling agent with sugar and add to the jam. Continue cooking for another 5-6 minutes, skimming off any foam that appears on the surface.
When hot, place into jars and close tightly with lids.

Melon honey - jam without pulp

Melon honey is especially popular among connoisseurs of sweet preparations. It turns out to be especially aromatic and no less useful than the real thing. And you can prepare it according to the following recipe and for this you only need the melon itself.

Take a melon with especially tender sugar pulp. Grind it randomly with a knife or scroll in a meat grinder with a large grid installed.
Place the mixture in a gauze bag and squeeze out as much juice as possible.
Pour it into a saucepan and bring to a boil, skimming off the foam that appears on the surface. Filter through several layers of gauze.
Place on low heat and cook until the volume reduces by 5-6 times. Check the readiness of the honey drop by drop: when hot it may “float” a little, but when cold it should “freeze” on the surface of the plate.
Strain the boiled mass again through multi-layer gauze and pour into sterilized jars. Roll up the lids and cool without turning over.

Melon jam is an original and incredibly tasty delicacy. Have you never made melon preparations for the winter before, or are you simply afraid of spoiling the fruit by heat treatment? We invite you to pay attention to this simple recipe for melon jam with lemon, which, together with a cup of aromatic strong tea, will certainly warm you up on cold winter evenings. Making melon jam is very simple. And if there is no lemon, you can add citric acid to the melon jam.

Ingredients for melon jam:

melon – 1 pc. (1.5-2 kg);
granulated sugar – 1.5 kg;
citric acid – 20-30 g. or one medium lemon

Recipe for melon jam for the winter:

Let's prepare fruit for jam
Wash the melon thoroughly, cut out the core with seeds, peel, and chop into medium cubes.
Place the chopped pieces in a deep bowl (pan), pour all the sugar on top. Set aside for 1-2 hours.

In a short period of time, juice should form and the sugar grains should dissolve completely. During this time, squeeze the juice from the lemon.

Prepare delicious melon jam with lemon
Place the melon and sugar mixture on the stove, turn on medium heat, and bring to a boil, stirring occasionally with a wooden spatula so that the melon pieces do not stick to the bottom.
Reduce heat to low, cook for about 10-15 minutes, do not forget to stir.
After the specified period, remove from the stove, cover with a suitable lid and leave to infuse for 5-6 hours.

Try melon jam, add lemon juice or 20-30 grams of citric acid. Put it back on the stove.
Boil for about 5-7 minutes over medium heat, stirring continuously so that the jam does not stick to the bottom, or even worse, burn.

Preserving melon jam with lemon for the winter
It is better to prepare containers for seaming in advance. Wash the jars with dishwashing detergent, sterilize and wipe dry. Rinse the lids well and keep in boiling water for 10 minutes.

Distribute hot melon jam with lemon into glass containers, close tightly with clean lids, turn over, wrap in a warm blanket and leave in this form for 2 days.
Then send it to the cellar or pantry until the winter evenings. We assure you that during this cold period of the year, together with your family, you will simultaneously enjoy delicious food and remember the wonderful summer with a smile.

Advice to the hostess
Recipes for melon jam are quite diverse due to the possibility of adding additional products.

For example, even in the above version of making melon jam, you can add orange or apples. They add a slight sourness to the finished dish. You just need to chop the fruits, add them to the hot sweet mass, mix well and keep on the stove for 2 minutes.

Watch the video on how to make delicious melon jam. The most delicious and aromatic melon jam.