Melon for the winter in jars, like pineapple: TOP 10 canning recipes with photos

Melon in cinnamon syrup

Cinnamon combined with ginger will add a spicy aroma, creating an unsurpassed dessert.
Ingredients:

melon;
water;
sugar;
cinnamon;
ginger;
vinegar.

Preparation:

Peel the melon and place it in jars.
Cook the syrup: add sugar, cinnamon and ginger powder to the water. For a liter of liquid you will need a glass of sugar and a teaspoon of each spice.
Pour the cooled syrup over the melon. Add a teaspoon of vinegar to each jar.
Screw on the lids.

In winter, there is nothing better than remembering the warm summer. Melon in syrup will help with this - a fragrant and bright preparation.

Juicy and soft melon is usually adored by both adults and children. It contains many vitamins (B1, B2, A, PP, C) and microelements, in particular iron, so it is recommended to be enjoyed by those who suffer from diseases of the liver, kidneys, cardiovascular system, digestive system disorders, etc. The impressive list of benefits of this product makes you wonder whether it can be eaten all year round. If you've told your family, "We're canning melon for the winter," the recipes below are sure to come in handy. Such blanks have their own characteristics that should be discussed.

How to preserve melon for the winter?

This melon, canned for the winter, is made quite quickly and will delight you even in January with its exquisite taste.

Ingredients:

water – 1 l;
melon – 2.4 kg;
citric acid – 1 teaspoon;
sugar – 2 cups.

Preparation

In a liter jar, mix sugar and citric acid. Pour water into the mixture, stir well and pour into the pan, then wait for the resulting syrup to boil. Pre-sterilize the jars and place in them peeled melon, cut into medium-sized pieces. Pour boiling syrup over the fruit and place the jars in a container with boiling water for 10 minutes for further sterilization, and then roll up.

Melons canned for the winter without sterilization

If you are wondering what you can quickly make from melon for the winter, this recipe will help solve this problem.

Ingredients:

melon – 500 g;
lemon – 0.5 pcs.;
water – 2 l;
sugar – 1 glass;

Preparation

Wash the melon well and cut in half. Then peel and remove the seeds. Wash the lemon and cut it in half. Cut the melon pulp into small pieces (size approximately 2x2 cm). We put water in a saucepan on the stove and wait for it to boil, after which we put melon cubes in it and boil for about 2-3 minutes. After this, add sugar and squeeze the juice from one half of a lemon. Cook the resulting compote for about a quarter of an hour and pour it into washed, dry jars. You can also place melon cubes there. At the final stage, we roll up the jars.

Apple and melon jam

This preservation of melon for the winter will certainly impress those who like to bake pies with fruit filling. The jam keeps well and can also be eaten for dessert with a cup of tea or coffee.

Ingredients:

– 5 g;
apples – 750 g;
melon – 650 g;
sugar – 600 g.

Preparation

We wash the melon well using a brush. Then remove the rough peel and extract the seeds. Chop the remaining pulp into small pieces, which we place in an enamel pan, add half a glass of water and place on low heat for about a quarter of an hour, remembering to stir. After turning off, rub the still hot melon through a fine sieve using a wooden spoon.

We wash the apples and remove the stems and seeds. Cut into not too large slices, put in another enamel pan and boil for about 10-15 minutes. When the fruits become soft, puree them using a large sieve. Bring the resulting apple mass to a boil again.

Mix both fruit purees in an enamel container and place on low heat. Stirring constantly, gradually add half the required amount of granulated sugar. Cook the mixture for about 25 minutes, then add citric acid and the remaining sugar and leave on the fire for another quarter of an hour. Pour the finished jam into pre-sterilized and warm jars and roll up. Of all the recipes for canning melon for the winter, this one looks like the most labor-intensive, but the results are worth it.

It’s almost impossible to find people who don’t really like melon. Those who love her try to do everything they can to enjoy her for as long as possible. Canned melon for the winter in jars according to a variety of recipes can delight you with its taste and freshness even until spring. Winter melon preparations can be used to prepare recipes for desserts, jams, compotes, spicy snacks, fillings, side dishes and salad ingredients.

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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Salted watermelon in a jar recipe. Salted watermelon in a jar is the best snack

Watermelons are a delicacy that is loved by many. But their season is not that long, so the question arises of how to preserve them for the winter. Salted watermelon in a jar is the best solution. Even a novice housewife can prepare them. The result is a wonderful appetizer and even table decoration. Let's consider several cooking options, from which you can choose any one to suit your taste.

The simplest recipe

Salted watermelons in jars can be prepared with a minimum amount of ingredients. You need to take watermelons, water and salt. Unripe berries (even slightly brown ones) are suitable for pickling. It is better if these are watermelons of small diameter. They need to be washed with water (cold) and the circles cut off from the tails. We pre-prepare the jars by sterilizing them over steam. Cut the watermelons into circles about 15 millimeters thick. Then cut each circle into four pieces so that each piece fits into the jar. After this, put the watermelons in jars and fill them with boiling water.

This must be done carefully so that the container does not burst. Cover the jars with lids and leave for 10 minutes. Next, drain the water and fill the jars with boiling water again. Leave them again for 10 minutes. Meanwhile, prepare the brine. Place a pan of water on the fire and add 30 grams of salt for each liter. For one three-liter jar you will need 1 liter of brine. Let the brine boil for about 10 minutes and strain it through cheesecloth. After this, put the pan on the fire and bring it to a boil again. Add 15 milliliters of vinegar for every liter. If the watermelons are not ripe, then add another 20 grams of sugar per liter of water. Fill the jars with the prepared boiling brine and seal them tightly. Cool and store in a cool place. Salted watermelon (in a jar) will be appreciated by lovers of delicious food. If the lids suddenly start to swell, you need to drain the brine, boil it and pour it back.

Adding spices

If you add a few spicy ingredients, salted watermelons will acquire an extraordinary taste. For this recipe you will need celery and dill, garlic and lettuce. For brine, take 30 grams of salt and 50 grams of sugar for each liter of water. We take watermelons suitable for pickling (brown, ripe, but not overripe). We wash them thoroughly and cut them into four parts. Then we cut each part into slices that can fit into the neck of the jar. Chop the celery and dill, and cut the pepper into small slices. Divide the garlic into cloves and peel. We wash and sterilize the jars well. To get a delicious salted watermelon in a jar, you must meet all the conditions. Place herbs, peppers and garlic at the bottom of each container. After this, lay out a layer of watermelons. So we fill the jars layer by layer. Fill them with brine and leave at room temperature. Then we send it to a cooler place. We close the jars with plastic lids. Salted watermelon in a jar turns out very tasty. But you can use other containers. The technology doesn't change because of this. Large pots or barrels are often used. You can pickle small watermelons in them without cutting them into pieces.

Preparing melon for the winter in jars

The recipe for making canned food is very simple, and the taste of the preparation for the winter will amaze you with its similarity to canned pineapple. Melon in syrup can be used to prepare salads and sweet dishes.

We suggest you read: Is it possible to store washed potatoes for the winter?

Ingredients for 4 liter jars:

2 medium sized melons;
1.5 liters of clean water;
150 milliliters of table vinegar;
8 clove buds;
500 grams of granulated sugar.

How to cook:

First prepare the fruits by washing them thoroughly under running water. Remove the skin with a knife, cut the pulp into slices.
Prepare jars for canning, wash and sterilize them.
Place 2 clove buds at the bottom of a sterile glass container and place the melon pieces tightly.
Boil syrup from the required amount of water, sugar and table vinegar and pour into jars.
After this, you need to sterilize the jars for 15 minutes.
Then you can start clogging.
Now the preservation should cool completely under the blanket. It is recommended to store the workpiece in a dark and cool place.

Ingredients:

melon – 300 grams;
basil - a couple of sprigs;
sugar – 150 grams;
citric acid - a pinch.

The seaming is prepared according to the following algorithm:

pieces of the fruit are placed in prepared jars, filling them by a third;
basil is added based on your own taste, sugar and acid;
containers are filled with boiling water and covered with lids;
The bottom of a large pan is covered with a cloth, jars are placed, hot water is poured in and heated for about half an hour;
The jars should be hermetically sealed and placed under a warm blanket.

Pickled melon

The fruits of this melon crop are pickled quite rarely, although using this method of harvesting you can achieve excellent results. For such an unusual dessert you will need:

melon – 1 kilogram;
water – 1 glass;
honey – 4 tablespoons;
vinegar – 0.5 cups (both grape and apple vinegar can be used);
a pinch of salt.

Cooking method:

melon cubes are placed tightly in pre-sterilized containers;
The marinade is prepared: honey is diluted in water, salt is added and put on the stove until it boils;
pour vinegar into the marinade and bring to a boil;
the fruits are poured with hot marinade, and the jars should be sealed with heated lids.

The preparation acquires the most intense taste after standing in a cool place.

This kitchen appliance certainly makes life easier for housewives, and it can also be used to prepare melon jam - quickly and effortlessly. The following products will be required:

melon – 700 grams;
orange - 1 piece;
sugar – 400 grams;
sesame – 30 grams;
vanilla - to taste.

Preparing the dessert step by step:

the orange is peeled and white films removed, the pulp is cut into slices;
the melon is peeled, the part with the seeds is removed, and it is cut into cubes;
Place one layer of melon in the multicooker bowl and the second layer of orange;
the fruits should be covered with sugar, vanilla and sesame seeds should be added;
the device is set to the most suitable mode – “stewing”, cooking time – 1 hour;
during the cooking process, it is necessary to stir the mass every 15 minutes, and after the sound signal about the end of the program, the jam can be placed in prepared jars;
containers are closed with lids, wrapped in a blanket, and put away for storage only when the contents have cooled completely.

We invite you to familiarize yourself with: Agrofibre for strawberries. Planting strawberries under agrofibre and on agrofibre.

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.

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.

Selection and preparation of main ingredients

There are often only a few popular varieties of juicy berries on sale. It is recommended to select weighty, elongated fruits. This variety is better suited for preservation and long-term storage.

You need to be guided by volume - the largest fruits are much sweeter.

Sometimes you may encounter a problem when cooking - the melon quickly loses its shape and becomes mushy. To prevent this from happening, it is better to choose fruits with orange flesh. They are much harder and denser. For winter harvesting, berries that are not too ripe or varieties with fibrous and loose pulp are suitable. The melon needs to be brushed, cut into slices and seeds removed.

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.

Freezing

Preparation

You should know that melon itself is difficult to freeze. Due to the high content of liquid, which, when frozen, ruptures the cells of the fetus, the taste of the frozen product is greatly distorted. But this does not mean that it cannot be frozen.

Canning melon for the winter in the freezer is possible with a little preliminary preparation

fruit, a kind of “sealing” of the pieces so that when defrosted they retain their taste.

First of all, set your freezer to a temperature of -25 to -35 degrees or, if available, set it to super freeze

For canning, choose ripe and as fresh fruit as possible. The best option is to have it cut in front of you. Wash the fruit, dry it and cut it in half. Remove the seed part and cut off the skin. Cut the pulp into cubes

Freezing recipe option 1

Squeeze the juice from one or more lemons into a bowl, depending on the volume of the preparation, and immerse the resulting melon cubes in it. You can use a sieve to avoid wasting excess juice. Covered with lemon juice

Carefully remove the pieces from the bowl with lemon juice, place in a single layer on a flat surface and place in the freezer for a day. Every other day, put them in bags or containers and store them in the freezer for at least three months.

The remaining lemon juice can be used to make lemonade according to any of the recipes you know, or pour into ice cube molds and use as an addition to fruit juice cocktails.

Freezing recipe, option 2

Prepare liquid sugar syrup

, for example, according to the recipe below. Dip the melon pieces into it, then let the excess drip off and place in a single row on a flat surface and freeze.

Defrosting

Melon can be made in the refrigerator, microwave or in a water bath. To defrost in the refrigerator, take out the required amount and leave it in a closed container to defrost on the warmest shelf of the refrigerator.

Simple recipes for canning melon like pineapple in jars for the winter

If desired, you can store the melon harvest in the winter. It is used to make jam, preserves or dried. Canned melon has an unusual taste. Sweet melons, stored for the winter, resemble pineapple slices from metal cans on supermarket shelves.

False berry goes well with herbs, honey, pineapple, and ginger root. You can add vanillin, cinnamon or cloves to the jar. Canning recipes are not complicated. Even an inexperienced housewife can cope with such a preparation as melon for the winter in jars (pineapple).

First recipe: in syrup

2.5 kg melons;
sugar - 2 tbsp;
citric acid - 1 tsp;
purified water - 1 l.

The syrup is pre-prepared. Pour water into a saucepan, add sugar and citric acid. Boil and keep on fire for about 5 minutes. Peel the melons, cut into small pieces, place in sterilized jars and fill with hot syrup. Then place them in a bowl of hot water and boil for 10 minutes. After this, it’s time to seal with metal lids.

Second recipe: with ginger

This recipe has a rich taste that will not leave true gourmets indifferent.

melon weighing 2.5 - 3 kg;
sugar - 100 g;
fresh ginger root - 70 - 100 g;
a pinch of citric acid;
well water.

Wash the melon, divide it into 2 parts and remove the seeds. Then cut into longitudinal strips and separate each from the peel. You can make several cross-sections of each slice, and then separate each piece. Peel the outer skin of the ginger root and cut into small slices. For this portion you will need approximately 5 liter jars.

Place chopped pieces of ginger on the bottom of a sterilized jar and place melon slices on top. Then add granulated sugar, citric acid and pour boiling water. There is no need to fill the jars to the top. It will be enough if the container is filled to the shoulders. Filled jars are placed in a large container or basin with hot water. The bottom must first be covered with fabric. After the water boils, reduce the heat and cover the jars with lids. The workpiece is sterilized for 7–10 minutes. Then the container is removed from the boiling water and rolled up.

The canned syrup remaining after opening the can can be used as an ingredient for a milkshake.

Third recipe: sugar

This sweetness will delight household members with its rich taste throughout the winter. Preservation preserves the natural aroma. In addition, pickled melons are suitable for baking.

one large melon;
2 liters of purified drinking water;
4 tbsp. granulated sugar;
1 tsp. citric acid.

Peel the melons, cut into small cubes and place in sterilized jars. Prepare the syrup: boil water along with sugar and citric acid for 5 - 7 minutes. During this time, the crystals should completely dissolve.

Afterwards, jars filled with melon are filled with syrup. Then they are placed for further sterilization in a pan with water and covered with lids. After boiling, the jars remain in this container for another 10 minutes. After this time, they should be removed and hermetically sealed, and after cooling, taken to the basement.

Recipe four: with pineapple

In this recipe, the taste of melons is slightly acidified by pineapple juice. It is used both for adding to meat salads and in desserts. The twist gets its unusual aroma thanks to cloves.

Required ingredients:

a couple of small melons;
pineapple - 0.5 - 1 kg;
table vinegar 9% - 150 ml;
drinking water - 1.5 liters;
500 g granulated sugar.

Place 2 clove seeds in jars and add chopped pineapple and melon cubes. Prepare syrup from water, vinegar and sugar. Boiling syrup is poured into the jars, and then the container must be sterilized for 15 minutes in a large saucepan with boiling water. The next step is to roll up the jars and, covering them with a blanket, let them cool. Store the workpiece in a cool, dry place.

Recipe five: spicy salting

The syrup in this recipe is prepared with the addition of port wine and table spices, which gives the original melon aroma and extraordinary taste of the preserve. Gourmets will appreciate the presentation of such a dish at the table.

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 make melon jam: making delicious melon jam for the winter at home

The large melon berry, with its excellent taste, is very popular. It is consumed not only fresh. Many housewives have adapted to harvesting melon for the winter.

These include syrups, preserves, jams, and compotes. Today we will take a closer look at the options and methods for making melon jam.

If you strictly follow the instructions, the cooking procedure should not be difficult even for novice cooks.

Before starting work, be sure to wash the melons, peel the skins and remove the seeds. The recipes below are based on net product weight.

Jam with melon pieces

A kilogram of dense (hard) melon pulp is crushed into small cubes. In order for the jam to cook evenly, the cutting should be as uniform as possible.

The cubes are covered with 500 grams of sugar, mixed, and set aside for a couple of hours. During this time, the juicy melon pulp will produce a large amount of juice.

The container with the food is placed on the fire and another half a kilo of sugar is added. Bring the jam to a boil over low heat and cook for 25-35 minutes. Cooking time varies depending on the amount of juice released and the density of the melon pulp.

After this, the saucepan is returned to the heat and cooked for a quarter of an hour. A minute before readiness, remove the ginger slices.

The Kartata Potata channel will tell you how to make melon jam with banana

Jam with citric acid

The main ingredients, melon and sugar, will need equal amounts. Two kilograms of melon are passed through a meat grinder along with sugar. This will allow the melon juice to release faster.

The liquid puree mass is placed on the fire and cooked until thickened. When the jam begins to “spit”, reduce the heat to minimum. From this moment on, they do not leave the cooking container, monitoring the cooking process and constantly stirring the dessert.

It is very important to prevent burning to the bottom, otherwise the rancid taste of the dish will ruin all your efforts.

The readiness of melon jam is checked using standard technology by dropping a drop on a saucer. Jam that holds its shape confidently is considered ready.

Once the final degree of readiness of the dish is determined, add citric acid. For this volume you will need approximately a level teaspoon of powder. It is advisable to first dissolve the crystals in a small amount of boiled water.

After boiling the jam for another minute, turn off the fire, and the dessert is packaged in jars for further storage.

Delicate smooth jam

A kilogram of melon pulp is first cut into cubes, and then they are pureed with a blender. It is better to grind melon immediately with sugar. You will need from 700 grams to a kilogram. Depending on the sweetness of the main product, this figure may vary in one direction or another.

The sweetened puree is placed on the stove and boiled until tender for 10 minutes. Then the workpiece is allowed to rest for 5-6 hours. The jam is not covered with a lid. After the specified time, cooking is continued. The total number of passes is 3-4, and the boiling time is 10-15 minutes. The thickened, homogeneous jam is poured hot into jars and screwed on with lids.

Melon jam in a slow cooker

Grate a kilogram of melon on a medium grater. The mass is placed in the main container of the multicooker and covered with the same amount of granulated sugar. After mixing the products, they are allowed to stand for 20 minutes. Before cooking, add another 50 milliliters of water to the melon. Cook the jam using the “Stew” mode.

Cooking time is set automatically or manually. The timer should go off after 60 minutes. During this time, the jam must be stirred several times with a wooden or silicone spatula.

Jam from a slow cooker turns out to be a little thinner in consistency, but this is compensated by the least amount of time you spend preparing it.

, presented by the “Good Morning, WORLD!” channel, will reveal to you the secrets of making melon-watermelon jam

How and how long to store melon jam

The finished melon jam is placed in steamed jars while hot. This allows you to store the workpiece for a maximum amount of time – up to 2 years. If packaging is done in non-sterilized containers, then such a product can be stored in the refrigerator for 4 months.

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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What beneficial properties does melon have?

Among the abundance of various fruits, melon takes its place of honor as an exquisite juicy dessert with a delicate aroma, sweet taste and a comprehensive range of beneficial properties
. According to its properties, it belongs to false berries.

In addition to the above, sunny beauty has a refreshing taste

, which many people like. But, like all fruits, this false berry is available fresh for a short season. If you want to prolong the enjoyment of this wonderful creation of nature, you just need to make jam from it!

Making preparations for the winter is a very good tradition, creating the atmosphere of a cozy hospitable home. There are a great many recipes for melon jam. Choose any one you like, and in winter enjoy the taste and aroma of your favorite melon.

Melon jam recipes

The recipes will be step-by-step, which will simplify the reading and cooking process. To ensure that the final product is of the highest quality, pay a little attention to the choice of melon. The guideline should be the aroma. The stronger it is, the more successful your jam will be.

Choose fruits that are slightly unripe, with dense pulp.

, then your work will not turn into mush. As preparation, you need to peel the fruit, remove the seeds and cut the fruit into small pieces.

To get started, check out this simple recipe for classic melon jam.

. For this recipe, approximately 600 grams of sugar is taken per 1 kg of false berries. The exact amount of granulated sugar depends on the degree of sweetness of the false berry itself.

Melon, cut into small pieces

and granulated sugar, place in a container, leave there for a while so that the melon releases juice. Then place the dishes with the ingredients on the stove and bring to a boil over low heat. Turn off and let cool under the lid.

Then slowly bring to a boil again and cook for no more than 5 minutes.

. Otherwise, you may lose the delicate aroma of melon jam.

For long-term storage, finished jam should be sealed with metal lids.

while it's hot. If long-term storage is not required, you can simply close the jars with the cooled delicacy with polyethylene lids. Glass jars, of course, must be clean and pre-sterilized.

Recipe for assorted jam from melon, oranges and bananas

You can make assorted jam. In addition to melon, it can include bananas, oranges and other fruits. This will allow your taste buds to enjoy a richer and more varied taste of this jam.

To prepare assorted jam you will need the following ingredients:

1 kg melon.
800 grams of granulated sugar.
1 large orange.
Two bananas.

Prepare the melon as described above. Wash the orange, wipe it, cut off the zest from it in a thin layer, peel the pulp from the top white layer and cut into slices

. Remove the seeds. Place everything in an enamel pan, stir and let sit until the juice appears for several hours.

Then place on the stove and, stirring, cook for 10 minutes.

. Let the mixture sit overnight and continue cooking. Wait for the brew to boil, simmer for 10 minutes. Then add the peeled and sliced bananas and continue cooking for about 15 minutes, skimming off the foam if necessary.

Pour the finished jam into hot jars and roll up. If you followed the recipe exactly, it should turn out delicious and beautiful, just like in the picture.