Sweet melons are perfectly combined with a wide range of additions: from standard vanilla and orange peel, to more exotic, like ginger and lime. Our favorite variations of the melon jam recipes for the winter we will describe in this material.
Jam from watermelon and melon for the winter
We suggest starting with the most unusual combination - a mixture of watermelon and melon, which after digestion in syrup turns into a thick and fragrant jam, ideal for both consumption in its own form, and for adding to your favorite desserts.
Ingredients:
- melon pulp - 540 g;
- pulp of watermelon - 540 g;
- sugar - 1,4 kg;
- juice of two lemons;
- water 235 ml.
Preparation
After peeling the fruits of the crusts, cut the pulp cubes with a side about a centimeter, then lay them in enameled dishes and pour a kilogram of sugar. Leave melon and watermelon to let the juice for about a couple of hours. Now we will take up the syrup, for which it is necessary to boil the remains of sugar with water before thickening, and then pour the lemon juice and wait for a second boil.
Place the melon-abuz mixture on medium heat, pour in the prepared syrup and cook all the order of half an hour before canning.
How to make a jam of melon with lemon for the winter?
If the previous recipe was intended for sweet tooths, since it contained a large amount of sugar, necessary for the thickening of the billet, then in the framework of this cooking technology the melon jam thickens due to the presence of pectin.
Ingredients:
- melon (large) - ½ pcs .;
- sugar - 365 g;
- a vanilla pod;
- a peel of one lemon;
- lemon juice - 25 ml;
- pectin - 85 g.
Preparation
While the jars for the jam are sterilized, place the cubes of melon, vanilla and sugar in the enamelware. Cook all for 10 minutes, then add citrus juice with zest and dry pectin.
While stirring, wait for the thickening of the contents of the pan, which will come about after 3-4 minutes of cooking. Pour hot jam over sterile jars and roll.
How to cook jam from melon crust for winter?
When preparing the jam, you can start not only the melon pulp, but also what is usually considered waste - melon crusts. During cooking, they soften and sugar, becoming unusually delicious.
Ingredients:
- melon crusts - 960 g;
- sugar - 1,1 kg;
- citric acid - 5 g;
- pinch of vanillin.
Preparation
Cork cut into centimeter cubes, put in enameled dishes and covered with sugar. After a couple of hours, when the sugar crystals dissolve, the container with melon crusts in the syrup is placed over medium heat and boiled until boiling, after which it is cooled for 8 hours. The cooking-cooling procedure is repeated twice more, and during the last digestion, vanillin and citric acid are added.
Jam with melon and orange for winter
Ingredients:
- melon - 1,7 kg;
- pectin - 1,2 kg;
- ginger root - 30 g;
- a peel of three oranges;
- pectin liquid - 125 ml.
Preparation
Peeled pieces of melon, pour half of sugar and leave overnight. In the morning, drain the resulting syrup to the remaining sugar and leave to boil until the volume is reduced by half. Put a gauze pouch with pieces of orange peel and ginger straight into the syrup, add melons. Cook jam for about three minutes, remove the foam. Reduce heat and continue cooking until the jam thickens. The workpiece can be rolled up or fed immediately after cooling.