Melon for the winter - 8 recipes for preparations in jars with step-by-step photos

How to make delicious melon jam for the winter?

We invite you to prepare delicious melon jam for the winter. Preparing the delicacy takes little time and contains only two key ingredients - salt and sugar.

Ingredients

–+1.5 l.

Melon 1 kg
Granulated sugar 800 gr.

Steps

300 min.Print

The main component – melon – is thoroughly washed under running water. Then cut it into pieces and remove the softer core with seeds with a knife. Cut off the peel along the contour of the harder pulp. Cut the melon into small cubes.
Pour the juicy melon into a saucepan and cover the pieces with sugar. The mixture should soak and release juice, so you need to let it sit for about half an hour.
After 30 minutes, transfer the pan with the melon in sugar to the stove. Cook the mixture over medium heat, stirring constantly, until it boils. After 15 minutes, after bringing the treat to a boil, turn off the stove and let the mixture cool.
20-25 minutes before re-processing the jam, we begin to prepare the jars and lids for sealing. We clean them and wash them thoroughly. Afterwards we sterilize and allow time to cool.
Bring the dessert to a boil on the stove and cook for about seven more minutes. Pour the hot mixture into jars and seal. When the jars of jam have cooled under the blanket, transfer them to a cooler place for storage.

Bon appetit!

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Methods for storing preparations for the winter

They depend on how the delicacy was prepared. If it is necessary for the workpiece to be stored for a long time, it is recommended to roll the mass while hot. And if the product is placed in a jar with a nylon lid, then it must be cooled.

It is important that the containers are washed clean and free of excess moisture. The preparations are stored better in sterilized jars; it is enough to place them in a cool place, but some recipes require storage only on the refrigerator shelf.

In any case, you should follow the recipe and recommendations in order to enjoy a tasty, healthy, aromatic melon dessert, and the efforts spent on cooking will not be in vain.

Melon for the winter in jars like pineapple

If you follow all the steps for preparing canned melon correctly, it will taste like the pineapples in the cans that we see on store shelves. The most important thing is to focus on denser and sweeter fruits.

Cooking time – 55 minutes.

Cooking time – 30 minutes.

Number of servings – 2.

Ingredients:

Melon – 2.5 kg.
Sugar – 2 tbsp.
Citric acid – 1 tsp.
Water – 1 l.

Cooking process:

1. First, let's prepare the sweet syrup for the melon. To do this, you need to purify the water using a filter and then pour it into the pan. Next we send the required amount of sugar and citric acid.

2. Then move the pan to the burner and turn on medium heat. Mix water with sugar and citric acid, gradually bringing the solution to a boil. As soon as this happens, keep the syrup on the fire for another 5 minutes, and then turn off the gas supply.

3. During the process of cooking the syrup, we will have time to prepare the melon for canning. First, we wash it, and then cut it into pieces and at the same time cut out the pulp and seeds. Cut off the thick peel and chop the melon into small cubes.

4. Jars and lids must be cleaned and rinsed in advance. Then we sterilize them and leave them for a while. Place pieces of melon at the bottom of clean jars and fill them with syrup.

5. Place jars of treats on the bottom of a large basin or pan, lined with a towel. Fill with hot water up to the shoulders of the jars and boil for 10 minutes. We take out containers with jam and roll them up. Let the jam cool under a warm blanket in an inverted position.

Bon appetit!

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Methods for harvesting melon

There are many time-tested ways to prepare delicious melon for the winter. The most popular types of preparation include canning, drying, freezing and pickling aromatic melons.

Conservation

Among melon preparations for the winter in jars, canned food is the leader. This storage method allows you to preserve a considerable part of the beneficial properties of the product and increase the shelf life of ripe pulp from a couple of weeks to several months.

In the classic version, canned melon for the winter is prepared from 4 components (pulp, water, sugar and citric acid). The latter plays the role of a natural preservative - it increases shelf life and gives a pleasant sourness to the product.

To diversify the taste, when canning melons, spices and herbs are often added. Vanilla, cinnamon, cloves and port highlight the notes of yellow pumpkin especially well. The main thing is not to overdo it with them, otherwise the flavor of the main component will be lost in the aromatic additives.

Drying

If you don’t want to bother with sterilizing dishes, or have nowhere to store jars, you should prepare dried melon preparations. At the same time, the product will retain almost all the beneficial substances and plant fibers that improve digestion. The only disadvantage of dried fruits from yellow pumpkin is the increased calorie content. Therefore, overweight people should not get carried away with them.

Dried melon for the winter is prepared in several ways:

traditional method of drying in the open air;
in an electric dryer;
in the oven.

On a note! The first method is the most time-consuming. Rain and high air humidity can confuse all the cards and delay the preparation time. Therefore, it is better to use kitchen assistants that will help preserve melon for the winter in 4-6 hours.

Freezing

Whether it is possible to freeze melon for the winter largely depends on the functionality of the housewife’s freezer. If the preparation technology is violated, the product will remain watery after thawing and will deteriorate the taste. Improperly frozen melon for the winter is only suitable for making smoothies and cocktails. However, if you want to enjoy the full properties of the pulp in winter, it must be subjected to shock freezing.

For this melon:

peel and cut into pieces;
sprinkle with sugar or powder;
shock freezing is carried out.

Unfortunately, this function is not provided in all freezers. It involves sharp cooling of the product to -40 degrees. The period of stay in such conditions is 10 days, after which the melon pieces can be removed for safe storage.

Pickling

An atypical method of preparation for melon is pickling in jars. The dish will not only allow you to look at the product in a new way. The natural fermentation that occurs during the pickling process will increase the beneficial properties originally inherent in the yellow pumpkin.

To pickle melon for the winter you will need:

melon pulp;
dill greens;
currant leaves;
brine (1 glass of salt per 10 liters of water).

The melon is placed in a capacious tub, layered with dill and leaves. Then they fill it with boiled brine that has had time to cool down and put it under pressure. After 2 weeks, you can try an unusual snack.

Juicy melon “You'll lick your fingers” without sterilization

If you decide to stock up on melon jam for the winter, you should be very careful when choosing the ingredient: the melon should be firm and moderately sweet. Also, do not add vinegar to jam with citric acid.

Cooking time – 45 minutes.

Cooking time – 25 minutes.

Number of servings – 2.

Ingredients:

Melon – 700 gr.
Citric acid – 1 tsp.
Sugar – 4 tbsp.
Water – 1 l.

Cooking process:

1. Immediately indicate to yourself that only melon pulp will be used in the jam. Therefore, the melon must be rid of excess parts. First, rinse it completely. Then wipe with a towel and cut in half with a long sharp knife.

2. Remove both halves of the melon from the pulp in which the seeds are located. Carefully cut off the peel and cut the dense part lengthwise into long strips. And then we form them into small cubes.

3. Now you need to prepare a container for rolling up the melon delicacy. For this we need small jars. We inspect them, clean them and rinse them with running water. We choose the sterilization method that is available to you, and use it to process containers with lids.

4. Place pieces of melon on the bottom of clean jars. Leave them alone while we cook the syrup. Pour the required amount of water into a medium-sized saucepan. Bring the liquid to a boil and add sugar. Cook the sweet mass for 2-3 minutes, stirring constantly with a spoon. Add citric acid to the pan and, continuing to stir the liquid, cook it for about three minutes.

5. Cover the melon pieces with syrup. Immediately cover with lids and roll up the jars. Wrap with a warm blanket. Leave the jam upside down to cool.

Bon appetit!

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The most delicious recipes without sterilization

We present to your attention eight step-by-step recipes. This is not just pickled melon, it is compote, jam, and ginger melon. Lack of sterilization of the finished product will make the preparation process easier, but do not forget that the jars must still be sterilized.

Classic canned melon

It’s simply impossible to spoil such a melon. This is a classic recipe with the most minimal set of ingredients. The result is aromatic, sweet melon pieces.

Ingredients for a liter jar:

700 g melon pulp;
1 tsp. citric acid;
4 tbsp. l. Sahara;
liter of water.

Cooking method:

Wash the melon well in cool water. This is necessary even if only the pulp is used.
Cut into two parts. Remove all seeds.
Cut the melon into pieces.
Cut the crust off each slice.
Cut the pulp into small cubes.
Sterilize the jars in the oven or over a saucepan.
Fill the containers with melon pulp.
Pour water into a saucepan and boil.
Add sugar to boiling water and stir thoroughly.
Boil for 3 minutes, then add citric acid and stir again.
Pour the sweet syrup into jars.
Seal the jars with lids (it is better if they are boiled).
Lower the workpieces to the floor, turning them upside down.
Wrap the jars in towels.
After two days, lower it into the cellar.

Recipe "You'll lick your fingers"

Children love this melon, it turns out aromatic and sweet.

Please note that the slices are poured not with boiling water, but with slightly cooled water, this allows them to maintain their shape

What you will need for a 1.5 liter jar:

1.5 kg melon (not pulp);
300 g sugar;
1 tbsp. l. honey;
1 tsp. citric acid.

How to preserve:

Take a small melon, wash and dry with a towel.
Cut in half, remove all seeds, they don't add any flavor.
Cut the halves as you would normally serve.
Cut off the crust with a sharp knife.
Cut the melon pieces into small pieces.
Wash the jars with baking soda or dish soap. In both cases, rinse well.
Sterilize the containers and pour boiling water over the lids.
Fill the jars with melon slices.
Boil the water.
Cool the boiling water for 2-3 minutes and pour into jars. Cover with lids and cool for 10 minutes.
Drain the water back into the pan and add sugar.
Stir and bring to a boil.
While the syrup is boiling, add honey and citric acid directly to the jars.
Fill with syrup immediately.
Seal, turn over and wrap.
After 24 hours, put it in the cellar.

Melon for the winter “Like fresh”

There is no need to sterilize the finished product, but you will have to pour the berries three times. Please note that each time you need to cool the boiling water a little. This method allows you to keep the pieces unchanged, and the taste of the melon will be fresh, like in summer.

How to properly freeze melon for long-term storage?

Melon is rich in vitamins necessary for the human body, which are preserved during freezing. However, there is a high probability that if you defrost the product in winter, you will end up with porridge. To prevent this from happening, several rules should be followed.

Cooking time – 3 hours 20 minutes.

Cooking time – 20 minutes.

Number of servings – 2-3.

Ingredients:

Melon – 800 gr.
Sugar – 6 tbsp.

Cooking process:

1. Select the densest melon to freeze and wash it thoroughly with cool water. We soak up excess moisture with a towel (regular or paper). Then we cut the melon in half along the fruit, and do the same with each half: we divide the melon into long slices. Cut off the thick peel and chop the pulp into medium-sized cubes.

2. Place the melon cubes in a blender bowl and cover them with sugar. Gradually grind the ingredients to a puree. After grinding, be sure to check whether the sugar has dissolved.

3. An ice tray is ideal for freezing melon puree. Take a small spoon (dessert or tea) and carefully distribute the puree into the cells. Then we send the form to the freezer.

4. If you don’t have an ice tray, you don’t have to chop the melon, but put the pieces in a container and cover with sugar. Then close the container tightly with a lid, shake a little and freeze.

5. After 3-4 hours, put the ice melon cubes into special bags for storing frozen foods. The fruits can be thawed in winter and added to homemade yogurts, desserts or frozen drinks.

Bon appetit!

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Storage conditions

The finished dessert is placed in jars, which are steamed while hot. This makes it possible to store the workpiece for the longest possible time – up to 2 years.

If the jam is placed in unsterilized jars, then the product can be stored in the refrigerator for 4 months.

Place the vegetable in an enamel pan or basin where the jam will be cooked. Add half a serving of sugar and leave the juice to simmer for several hours (from 4 to 8, depending on the ripeness of the melon).

Tip: Both ripe and unripe melons are suitable for this recipe. If there is a lot of juice, it is enough to cook the jam a little longer.

When the melon releases juice, add the other half of the sugar and place the pan on low heat. Bring the mixture to a boil, stirring continuously and simmer the melon jam for about an hour. To maintain the amber color of the melon, you should add a couple of tablespoons of lemon juice or replace it with 20 grams of citric acid. At the last moment, add grated ginger root.

Tip: You can check the readiness of the jam by dropping a drop of syrup onto a saucer. If it does not spread after cooling, then the jam is ready. If necessary, you can boil the mass for another hour, and in this case ginger and citric acid should be added at the end.

Turn off the mixture and use the utensils to roll the jam. The jars need to be thoroughly washed with soda and then sterilized by steam, in the oven or in the microwave. Fill clean, dry jars with jam and wait until the mixture stops steaming.

Tip: It is better to prepare melon jam for the winter in small portions, otherwise it will be difficult to achieve the required consistency.

Seal the melon jam, rolled into jars for the winter, tightly with boiled lids. The jars should be placed in a cool place and covered with a thick blanket to allow them to cool slowly. A delicious, aromatic and healthy treat is ready!

Tip: Melons contain more vitamin C than orange citrus fruits. And the iron content is 17 times higher than in milk. Also, melon contains potassium, calcium, sodium and chlorine. High amounts of fiber help lower cholesterol levels. Therefore, we recommend that you always eat fresh melon during the season - for example, make fruit salads with melon.

Enjoy your tea! Cooking time: 1.5 hours. Makes 5 jars of 250 grams each.

Step 3: Serve the melon jam.

sweet pastries

For convenience, at the same time as you make the jam, you can put glass jars in the oven to sterilize, and then do not remove them until you are ready to fill them with the preparation. This way you will immediately have heated glass jars that will not crack due to the temperature difference when you pour hot melon jam into them.

Jams and preserves should be prepared in small jars, so after opening they will take up less space in the refrigerator, and you will not need to wait for a special occasion in order to get a fresh portion from the storerooms.

Golden-colored jam with floating transparent slices of melon is a delicacy that is considered a full-fledged dessert on the holiday table in many families. There are many recipes for preparing this delicious preserve - you can add tropical fruits, spices, and fruits that are familiar to everyone. Even an inexperienced novice housewife can make melon jam; the main thing is to strictly adhere to the recipe.

There are many rules and tricks for preparing aromatic preserves, so before the exciting process, the result of which will be a delicious delicacy, it is recommended to find out the most useful and important requirements. The main rule is to use only high-quality fruits. If signs of spoilage are noticed on the melon, be sure to remove them. You should also not leave the skin and core with the seeds - they can ruin the taste of the preserve.

Be sure to taste the melon slices before preparing the preparation. There should be no unpleasant bitterness or suspicious herbaceous taste. If you have doubts about the quality of a vegetable, it is better to refuse to prepare canned food - it can quickly deteriorate.

Another trick that is recommended for making jam is to use several ingredients. Melon itself does not have a pronounced aroma, so it is better to experiment and add citrus fruits, spices, and fruits.

When preparing preserves, one should also not forget that much depends on the shade of the fruit. The brighter it is, the more appetizing the treat in the jar will look. Light colored pulp can cause unsightly pale colored jam.

Delicious melon in syrup for the winter in jars

The peculiarity of melon is that it is very juicy and can be combined with any fruit and spices. The melon itself has a sweetish, fresh taste and absorbs the smells and shades of other ingredients.

Cooking time – 55 minutes.

Cooking time – 25 minutes.

Number of servings – 5.

Ingredients:

Melon – 6 kg.
Sugar – 1 kg.
Lemon – 1-2 pcs.
Water – 1 l.

Cooking process:

1. Select the required number of melon fruits by weight. It is best that the melons are not very sweet and dense, even a little unripe. Pre-wash the fruits and wipe with a towel. Then cut the melon into two parts with a knife and scoop out the pulp and seeds with a spoon.

2. Cut the melon into medium-thick slices and remove the thick peel. Grind the slices into pieces in the form of cubes.

3. Now it’s the lemon’s turn. We also wash it with cool water and cut it into slices along with the peel.

4. Now we select containers for seaming the melon. The jars must be intact, without cracks or chips. Pour a little soda onto a sponge and clean the jars, rinse them and sterilize them. Pour water into a saucepan and bring to a boil on the stove.

5. Place lemons and melon pieces into jars. Pour boiling water over them. Cover the jars with lids and leave for 5 minutes to allow the contents of the jars to infuse. Then pour the water back into the pan.

6. Add sugar to it and cook the syrup for about three minutes, while constantly stirring the mass. Pour hot syrup over melon and lemons. We roll up the containers with lids and cool for two days in an inverted position under a blanket.

Bon appetit!

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Recipes for melon preparations for the winter

Of course, we all enjoy the tender, juicy and sweet pulp of melon in the summer, but don’t you want to please yourself with its amazing taste even when it’s frosty outside? To do this, we will now look at some pickled melon recipes so that everyone can choose the most suitable one.

Method No. 1

Melon prepared for the winter using this method is in no way inferior to its competitor, salted watermelon, and is perfect both as an independent snack and in addition to meat dishes. So, for the marinade we will need the following ingredients: 1 glass of 9% apple cider vinegar, a couple of tablespoons of honey, 3 buds of cloves and allspice peas, a pinch of salt and coriander, half a glass of sugar and 300 ml of purified water. Place all ingredients in a saucepan, put on fire and boil for 5 minutes.

Then turn off and let the marinade brew. While the liquid cools, prepare the main ingredient. In principle, any variety will do, as long as the vegetable is ripe but not spoiled. Cut off the rind and thoroughly clean the middle of seeds and fibers. Then cut the melon into small slices and place them in prepared containers. Strain the cooled marinade through a sieve or cheesecloth, and then pour it into jars with melon.

Parchment paper will come in handy, cut out circles or squares from it, cover the neck of the jars and tie them. Place the containers in a pan of water, turn on the burner and sterilize the preserves for another hour. It is advisable to place a small towel or piece of cloth on the bottom of the pan you are using. That's it, now all that remains is to seal the canned food; you can use simple screw caps. Turn the completely finished roll upside down and leave it in this position until it cools completely.

Method No. 2

In this case, we will also need 2 tablespoons of honey, a cinnamon stick, a couple of clove buds and the same number of star anise, but only 50 g of sugar is enough and we will limit ourselves to 100 ml of vinegar, in addition, we will need pinches of salt, allspice and ground paprika. The melon itself consumes 1 kg; there are also no special requirements for the variety.

Preparing the brine begins by placing all the ingredients at the bottom of the pan except ground paprika, vinegar and the melon itself. Fill the contents with water, put on fire and bring to a boil. As soon as the characteristic bubbles begin to appear, add the melon and paprika and let it simmer slowly. Turn off the burner, pour in vinegar and, after stirring the marinade, leave to cool. When its temperature reaches room temperature, pour it into jars, distributing the fruit pieces evenly.

Then we place the filled containers in a cold oven and turn it on. We sterilize our preserves for 25 minutes at a temperature of 150 °C, after which we carefully remove the hot jars and roll up the pickled melon for the winter. Don't forget about the last operation. Turn all the seams over, wrap them in a blanket and leave them like that for a day.

Method No. 3

The recipe that we will now consider is an improved version of the previous methods. For 500 g of melon, take 200 ml of water and 6% vinegar, a few clove buds, a piece of cinnamon, 30 g of honey and a pinch of salt. We prepare the marinade from water, honey and seasonings, adding vinegar last. Place the chopped vegetables in prepared jars and fill with cooled liquid. Close with plastic lids, place in a saucepan (put a towel or thick paper on the bottom), pour in water so that its level reaches the shoulders of the jar. Turn on the heat and let it boil for 40 minutes.

Method No. 4

This recipe is easier to follow. You will need a few pieces of cloves, allspice and a little cinnamon, 0.5 kg of sugar, 1.5 liters of purified water and 20 ml of vinegar essence. The melon is prepared in the same way as in the recipes described above - washed, peeled, seeds, fibers and cut into pieces. Then pour water into a saucepan, bring to a boil, place slices of fragrant pulp there and boil them for several minutes.

After this, remove the melon with a slotted spoon, cool under running water and place on a towel so that each piece is dry. In the meantime, put the spices in jars, and add sugar and vinegar to the water where the melon was boiled and boil again, but increase the time to 10 minutes. Finally, place the melon slices in jars and pour in the hot marinade. All that remains is to roll up the containers and wait for the winter, or even enjoy the exquisite delicacy until the new harvest.

A simple and tasty recipe for melon in its own juice for the winter

To treat yourself to refreshing melon jam in the winter, you should prepare it in advance, as soon as melons appear in grocery stores. The jam turns out very tasty, with a honey tint and an amazing aroma.

Cooking time – 4 hours 20 minutes.

Cooking time – 25 minutes.

Number of servings – 2.

Ingredients:

Melon – 1 kg.
Sugar – 500 gr.
Lemon zest – 1 pinch.
Banana – 1 pc.

Cooking process:

1. To make melon jam, we will need to first rinse the fruit with tap water and then wipe it with a towel. When this step is completed, cut the melon in half and remove the pulp and seeds from each half. To make it easier to cut the peel, we cut parts of the fruit into slices. After removing the peel, cut the melon slices into cubes.

2. Move the melon into a separate bowl and sprinkle it with sugar. Leave the products for 30 minutes. During this time, the fruits will release juice and mix with sugar.

3. Wash the banana and lemon with cool water. Remove the peel from the banana and grate the lemon very carefully so that no white skins get into the zest. Cut the banana into small cubes.

4. After half an hour, add the zest and bananas to the melon with sugar. Transfer the mixture into a saucepan, which we place on the stove. Bring the mixture to a boil. When this happens, remove the gas and cover the container with a lid. We repeat the procedure after the mass has completely cooled. Cook it after boiling for about seven minutes.

5. Place the jam in prepared jars. We roll them up and cool them for about two days under a warm blanket in an upside down position.

Bon appetit!

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Various recipes for canning melon

It is not always possible to grow or buy fruit of sweet, aromatic varieties. If it tastes more like grass, don't throw it away. There are many options for preservation with the addition of various ingredients.

Recipe with ginger

Ginger is a rather pungent seasoning. Therefore, when adding it to preservation, it is necessary to observe the measure. In the proposed recipe, all ingredients are indicated for 1 liter of the final product.

To prepare melon with ginger, you will need:

small melon;
ginger root 3–4 cm;
sugar – 100 gr.;
citric acid - a small pinch;
water.

Step by step recipe:

1. Prepare and cut the fruit.
2. Peel the ginger and cut into thin slices. If the plates are wide, divide them in half.
3. First place ginger on the bottom of the baked jar.
4. Add chopped pieces.
5. Make syrup from sugar, water and citric acid.
6. Pour boiling syrup into the jar, leaving 1.5 cm from the edge.
7. Close tightly with a lid.

Preparation with pineapple

When a fragrant melon and a unique, exotic pineapple coexist in one jar, it’s fantastically delicious.

The following ingredients will be required:

two small melons;
table vinegar - 150 ml (can be replaced with a pinch of citric acid);
pineapple - it should be 2 times less than melon;
water – 1.5 l;
cloves – 6 pcs.;
sugar – 0.5 kg.

You need to preserve as follows:

1. Prepare jars, cut the fruit.
2. Cut the pineapple into cubes.
3. Place cloves on the bottom of the jar.
4. Add melon mixed with pineapple.
5. Boil syrup from water, sugar and citric acid (or vinegar).
6. Fill the contents of the jar with syrup.
7. Close the lid tightly, turn over and wrap the container.

Melon recipe with spiced syrup

Spices and port wine are the basis for the “winter” mulled wine drink. But they can also be used to make a unique syrup for a new way to prepare flavorful melon. The ingredients you will need:

two small melons;
cloves – 3 pcs.;
sugar – 0.5 kg;
water 0.5 l;
port wine – 230 ml;
cinnamon – 1 stick;
vanilla – 1 pod (vanillin packet).

Step by step recipe:

1. Prepare the fruit and jar.
2. Prepare syrup from water and sugar. As soon as the syrup boils, add cinnamon, vanilla, cloves. Let it boil.
3. Remove the boiling syrup from the heat and pour the melon into it.
4. Pour in port wine, leave for 15 minutes.
5. Take out the melon and put it in another bowl.
6. Reduce the syrup by half.
7. Place the chopped cubes in sterilized jars.
8. Pour in the strained syrup.
9. Seal with a lid, turn over and wrap until completely cool.

Each housewife has her own tricks both in choosing a product and in the method of preparation. Some useful tips:

It is important to choose the right melon itself. The fruit should not be overripe, loose, fibrous or soft in texture

If the consistency is not dense, the result will not be hard pieces that look like fresh melon, but jam or jam. When slicing, slices are first made, they are divided by transverse cuts into small cubes, which are then simply cut off with a knife. If the jar is sterilized in a container with water, do not allow it to boil strongly so that water does not get inside the jar.

Syrup from canned melon is perfect for making jelly, yogurt or fruit drinks, for soaking baked goods, adding to porridge and other dishes.

Thick melon jam with lemon for the winter

To make jam, you need to select only the denser inside of the melon, and get rid of the pulp and seeds. Also, when cooking jam, the heat must be constantly adjusted so that the mass has time to thicken and the foam that forms during the cooking process is removed.

Cooking time – 1 day 13 hours 10 minutes.

Cooking time – 40 minutes.

Number of servings – 2.

Ingredients:

Melon – 1 kg.
Lemon – 1 pc.
Sugar – 700 gr.
Water – 1 l.

Cooking process:

1. To make jam we need lemon. First, you need to wash it thoroughly with water and then wipe it dry. Next, cut off the lemon zest and cut it into thin strips. Squeeze the juice out of the lemon fruit by hand or using a juicer.

2. Pour water into the pan and add sugar. While stirring the syrup, cook it over medium heat until it boils. Pour lemon zest into the syrup and pour in the juice, bring to a boil again.

3. In the process of cooking the syrup, it is necessary to prepare the melon. We wash it and, wiping it dry, cut it into two halves. Remove the core and cut off the peel. Chop the melon into small cubes. Pour them into a saucepan with syrup.

4. When the mixture boils, turn off the heat and let the jam brew for 12 hours. To make the delicacy the desired thickness, repeat the process 2 more times.

5. Now we have reached the rolling stage. We put the jam in pre-prepared jars (they need to be cleaned, washed and sterilized). We roll them up and leave them to cool for several days, turning them upside down and wrapping them in a blanket.

Bon appetit!

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How to choose the best melon

Not fully ripened melons with dense and aromatic pulp are suitable for making jam. To make jam, you need ripe, juicy fruits. For melon in its own juice, you will need very ripe and overripe fruits.

It is necessary to adhere to the requirements of the recipe when selecting raw materials: do not use ripe or overripe fruit, where dense pulp is required. When cooked, such pieces will lose their shape, which will reduce the attractiveness of the product.

Signs of a ripe fruit:

noticeable sweet aroma;
springs when pressed;
large mass;
uniform bright color;
dull sound when tapped;
dry ponytail;
the peel has a rugged appearance.

Unripe fruits:

do not smell;
have a greenish tint;
inferior in weight to ripe ones;
not elastic;
make a ringing sound;
the tail is tight.

Overripe ones have soft skin and a very strong aroma.