Cooking aromatic melon jam for the winter according to popular recipes
Winter storage allows not only to preserve useful vitamins, but also to enjoy fruits and berries at a time when their season is over. Delicious melon jam for the winter will bring the flavor of the past summer and replenish the body with useful substances.
Incredibly, melon contains more vitamin C than orange citrus fruits, and 17 times more iron than milk. In addition, this berry contains calcium, sodium, potassium, chlorine. Nutritionists recommend using melon for liver and kidney diseases, as well as for rheumatism, gout and anemia.
A large amount of fiber activates the digestive processes and helps lower high cholesterol. And the silicon included in the composition improves the condition of the skin and hair.
For jam, they choose well-ripe, and most importantly, aromatic melons. Since the melon itself is very sweet, lemon juice or citric acid is added to the jam - so the taste will not be too sugary. Experienced housewives recommend cooking in small portions, since with a large amount of products there is a risk of digesting the melon.
To make the jam thick, practically no water is added during cooking.
Some of the most popular melon jam recipes for the winter are presented below.
Interesting article: apple jam recipe!
Fragrant melon jam (pieces) with ginger
Pour pieces of melon with 0.5 kg of sugar and leave overnight to let the juice out.
Bring the resulting syrup (together with pieces of melon) to a boil over low heat, add another 0.5 kg of sugar, juice of one lemon or 1 tsp. citric acid. Lastly, add one fresh grated root ginger.
Cook until tender for an hour, stirring occasionally so that the jam does not burn. The finished treat should not spread if you drop it on a plate.
When using juicy melon that produces a lot of juice, the jam may not thicken in one hour of cooking. The cooking time is then lengthened, and the ginger and lemon juice are added at the end of the boil.
Put the hot jam into pre-sterilized jars. Wait 10 minutes for steam to escape, roll up and cover with a warm blanket.
Melon and lemon jam
This photo recipe for melon jam differs from the previous one in its consistency. The pieces remaining in it are chopped in a blender so that the jam is homogeneous. This dessert is ideal as a filling for pancakes.
Peel the melon in the amount of 2 kilograms of all excess and cut into pieces.
Cut one large lemon into halves, select seeds and cut into half rings or slices. You do not need to cut off the peel.
In order to remove the bitterness from the lemon zest, it should be blanched in hot water for 3-5 minutes. (as a whole).
Pour the pieces of melon with one kilogram of sugar and put lemon slices on top. Leave for 5-6 hours for juicing.
Boil the workpiece for half an hour, adding a cinnamon stick.
Grind the jam with a blender until smooth (remove the cinnamon stick before that).
Simmer the mass over low heat for another 10-15 minutes and roll up in sterilized jars.
Dessert of melon cooked in syrup
A delicious melon jam for the winter is obtained if you cook it in three passes.To do this, pour over one large lemon with boiling water, remove the zest with a vegetable cutter and cut it thinly into strips.
Squeeze juice from the lemon pulp.
Prepare the sugar-lemon syrup: add lemon juice to 50 ml of boiling water, put the sliced lemon peel and add 700 g of sugar. Keep on fire until the sugar is completely dissolved.
Add the cut melon (1 kg) and bring to a boil. Turn off the hotplate and leave the workpiece overnight (for 12 hours).
Repeat the procedure two more times, then pour the jam into containers and roll up.
Quick melon jam recipe
If you don't have the time or desire to mess around with melon preparation, you can use the accelerated method of making melon jam for the winter.
Prepare syrup: pour 50 g of sugar into 0.5 l of water. Dip one kilogram of peeled and chopped melon in syrup, blanch for 15 minutes.
Add another 1.5 kg of sugar to the melon and cook until the jam thickens. At the end, put 1 tsp. citric acid and a little vanillin. Roll up the finished delicacy.
Melon jam in a slow cooker
The recipe is a bit similar to the previous one, since the melon is not covered with sugar, but is immediately cooked in syrup. Prepare melon jam in a slow cooker as follows:
- Melon peel and mince and mince or blender.
- Remove the zest from the lemon (one) and squeeze the juice.
- On a multicooker, select the "Steam cooking" mode, pour lemon juice into a bowl, add chopped zest and 1 kg of sugar. Cook until sugar is completely dissolved.
- Pour in the melon mass and switch the multicooker to the "Stew" mode. Set the timer for 1.5 hours.
- After the signal from the apparatus, the jam can be rolled up for the winter or refrigerated.
Melon and apple jam
Instead of lemon for melon jam, you can use sour apples, which diversify the sugary-sweet taste of the berry.
Melon and apples peel and seeds and cut into pieces. The net weight of the pulp itself should be:
- for melon - 1.5 kg;
- for apples - 750 g.
Put the ingredients in a cauldron and cook, stirring occasionally, for 30 minutes.
Grind the hot workpiece with a blender, add 1 kg of sugar and cook for another hour, then let it cool.
Put 1.5 tsp in the cooled jam. ground cinnamon, bring it to a boil again, turn the heat to a minimum and simmer for half an hour. Roll up.
Melon and banana jam
For those who love very sweet preparations, the recipe for melon and banana jam is suitable:
- Peel and chop the melon. Net weight without peels and seeds should be 850 g. Add 800 g of sugar and leave for 8-9 hours.
- Squeeze juice from one lemon and pour it into the melon blank. Cook for half an hour.
- Scald another lemon with boiling water and cut into rings.
- Cut three bananas into rings as well.
- Add lemon and bananas to a saucepan and cook until tender.
- Blend the jam with a blender and boil until the desired thickness.
Delight your family and make them delicious melon jam. Both adults and children will love it from the first spoonful. Enjoy your meal!