Healthy and very aromatic melon is not only a wonderful dessert. You can make wonderful jam from it. Moreover, not only tasty pulp will be used. You can also make original jam from the hard crusts.

Simple recipes for melon jam for the winter make it very popular. Moreover, the delicate, delicate taste of melon pulp can be saturated with the aromas of citrus fruits, ginger, and spices. They combine very well, which allows you to experiment, delighting your family with a new delicacy.

Simple melon jam - general principles of preparation

To make simple melon jam, you will need one or two ripe fruits, sugar and a little citric acid or lemon juice. The melon should be thoroughly washed with a brush or rough sponge. Then cut, remove the seeds and fibrous core, cut off the skin.

The peeled slices will remain cut into small cubes. Some recipes use melon puree.

To saturate simple pumpkin jam with additional aromas and flavors, you can use the zest and juice of lemons, oranges, grapefruits, pieces of apples, and thinly sliced ​​ginger root.

The finished dessert is placed in sterilized jars. The container is pre-washed with soda, and then kept over boiling water or calcined in an oven preheated to 150 degrees for 15-20 minutes.

Cool sealed jars of hot jam with the lids down and be sure to cover them with a warm old blanket. The dessert is well stored in the pantry, cellar, or on an insulated balcony.

Simple melon jam for the winter

The simplest recipe for melon jam for the winter includes a minimum of ingredients. The result is a delicate dessert with a subtle melon-vanilla aroma and a remarkably delicate taste.

Ingredients:

Two kilograms of peeled melon pulp;

Three glasses of clean drinking water;

Two kilograms of white sugar (you can take a little more if the melon is not very sweet);

Medium lemon;

A packet of vanilla.

Cooking method:

Cut the prepared melon pieces into small cubes.

Boil water and blanch the melon pieces in it for five minutes.

Using a slotted spoon, scoop the melon into a colander to drain all the water.

Squeeze juice from lemon.

Add sugar, lemon juice and vanilla to the water, boil the syrup. It will be ready when all the sugar grains have completely dissolved.

Place the melon in a cooking pot and pour in the syrup. Leave for 6-8 hours to infuse.

Then place the pan over low heat, bring the syrup to a boil and cook for fifteen minutes.

Remove from heat and leave to cool completely.

Place the cold jam into sterilized jars, seal and store in a cool, dark place.

Melon jam for the winter in a slow cooker

It’s convenient and quick to prepare winter preparations in a slow cooker. According to a simple recipe, melon jam for the winter turns out to be tender, light, and translucent.

Ingredients:

A kilogram of prepared melon;

Half a kilo of granulated sugar;

A third of a teaspoon of citric acid;

A pinch of vanillin.

Cooking method:

Place the melon pieces into the multicooker bowl.

Cover the melon with sugar and leave for four hours.

Add citric acid and mix everything well.

Turn on the steamer mode and wait for the melon juice to boil.

When boiling bubbles appear, switch the appliance to baking mode and cook for forty minutes without covering the jam with a lid. Stir occasionally with a special spoon.

Place the finished jam into sterile jars and seal.

Melon jam for the winter “Lemon”

The lemon slices in this simple melon jam give the treat a wonderfully festive feel. Instead of lemon, you can take any other citrus fruit, such as lime or orange.

Ingredients:

Two kilograms of melon pulp;

One and a half kilograms of sugar;

Four lemons.

Cooking method:

Cut the melon into cubes, place in a cooking pan and cover with sugar.

Leave for 4-5 hours for the melon juice to release.

Bring to a boil and cook over low heat for ten minutes.

Leave for ten hours to infuse.

Cut the lemon into thin quarters along with the aromatic peel.

Throw the lemon slices into the jam and cook after boiling for another fifteen minutes.

Leave the jam to cool.

Bring to a boil again and simmer for ten minutes.

Pour hot into jars and seal.

Simple melon and watermelon jam

Melon and watermelon rinds are a wonderful base for jam. Original in taste, interesting in appearance, such a delicacy will especially please the zealous housewife.

Ingredients:

Half a kilo of melon rinds;

half a kilo of watermelon rinds;

Four hundred grams of granulated sugar;

Six hundred milliliters of water.

Cooking method:

Trim off the rough outer skin from the crusts. Cut the resulting white peels into small pieces of arbitrary shape.

Pour salt water over the crusts for half an hour, then immerse in boiling water for ten minutes.

Cook sugar syrup as described above.

Place the soaked peels in a saucepan and pour in syrup.

Cook in three batches as follows: bring to a boil, turn off for three hours. Repeat twice more.

After the last boil, pour the jam into clean jars and roll up.

Melon and banana jam with cognac

An unusual recipe for melon-banana delicacy allows you to prepare a wonderful dessert. The cognac note gives it a spicy kick. Instead of cognac, you can take another type of strong alcohol.

Ingredients:

One and a half kilograms of peeled melon;

A kilogram of peeled bananas;

Four lemons;

One and a half kilograms of granulated sugar;

A glass of cognac.

Cooking method:

Cover the melon cubes with sugar in a saucepan and leave overnight, covered with a cloth.

Squeeze the juice from one lemon, pour into the melon base, stir.

Cook the melon for half an hour over low heat.

Cut the three remaining lemons, along with the rind, into thin slices.

Peel the bananas and cut them crosswise into slices.

Place lemons and bananas in the melon and cook until the ingredients soften. The jam should become thicker.

Place while hot into jars.

Cut circles out of clean paper according to the diameter of the lids, soak them in cognac and place them on top of the jam.

Seal the jars and put them in the pantry.

Melon jam for the winter “Ginger-cinnamon”

To prepare original melon jam for the winter, a simple delicacy recipe can be complicated. For example, cook a dessert with ginger and cinnamon. Get a delicious delicacy with a distinct oriental touch.

Ingredients:

Two kilograms of melon pieces;

Two lemons;

A kilogram of sugar;

Fifty grams of fresh ginger root;

Half a teaspoon of cinnamon.

Cooking method:

Chop the melon and place in an enamel pan.

Peel the ginger root, grate it on the fine side of a grater and place it in the pan.

Squeeze the juice from the lemons and pour into the melon.

Add three tablespoons of sugar, mix and set aside for two hours.

Boil syrup from a liter of water and the remaining sugar.

Pour the hot syrup over the infused melon and place over medium heat.

After boiling, cook the mixture over low heat until thickened.

When a drop of syrup stops spreading over the plate, add cinnamon, mix, and place in jars.

Seal with metal lids, let cool and store.

Melon and apple jam for the winter

The combination of melon and apples turns out to be very successful, especially if you take aromatic sweet and sour apples. Pretty simple melon jam has a wonderful taste and a beautiful amber color.

Ingredients:

One and a half kilograms of melon pulp;

Half a kilo of apples;

Half a kilo of sugar;

One small lemon.

Cooking method:

Sterilize glass jars.

Wash the lemon thoroughly, wipe with a towel and use a fine grater or special device to remove the zest.

Cut the melon pulp into pieces, then grind in a blender.

Pour the melon puree into an enamel pan, add the amount of sugar, stir and put on fire. Stir occasionally.

As soon as the melon base boils, reduce the heat and simmer until the mixture thickens. When it begins to resemble honey in consistency, you can add apples.

While the melon base is dripping and cooking, wash the apples, peel them, and remove the core.

Cut the apples into neat pieces.

Immediately, so as not to darken, place them in the melon mass and stir.

Add a teaspoon of lemon zest and stir again.

Bring the jam to a boil, simmer for five minutes and turn off.

Place in jars, close with metal lids, and set aside.

Store in a cool room, out of direct sunlight.

Melon jam for the winter - tricks and useful tips

To make melon jam, a ripe but fairly hard melon is suitable. During cooking, this will retain the neat shape of the slices and will not soften to the state of puree. Soft varieties or overripe specimens are not suitable: they are better processed into jam.

Melon and watermelon rinds are soaked before cooking in salted and hot water so that the pieces do not become overcooked and retain their original shape.

The melon jam turns out very beautiful. Depending on the type of melon and the ingredients added, it can be almost clear or amber yellow. To make the delicacy even more attractive, you can cut melon slices with a knife with a textured cutting surface.

The jam may vary in thickness. Both liquid and thick consistency are normal.

You can serve melon jam with pancakes, pancakes, a cheese plate, ice cream, and cheesecakes. It behaves well as a component of homemade baked goods. In addition, you can make fruit drinks and cocktails from this jam.

Delicate aromatic melon jam will not leave anyone indifferent. With lemon zest or flavored with cognac - a real pleasure!

Melon jam is one of the most fragrant. It is somewhat similar in taste and color to honey. But this is what it will be like if you cook it according to the correct recipe, so that the cubes retain their shape and the syrup remains transparent. Of course, the cooking process will take time, but the result is worth it!

• Melon (pulp only) – 1 kg
• Sugar – 1 kg
• Water – 1 glass
• Cognac – 2 tbsp. l.
• Citric acid - 0.5 tsp.

Peel the melon, cut in half and remove the seeds with a spoon.

Cut the melon pulp into cubes. You can use a curly knife.

Sprinkle the sliced ​​melon with half the sugar and pour in the cognac.

Mix the mass.

Leave the mixture for 3 hours in a cool place, stirring occasionally. The sugar should dissolve in the released juice.

Pour the remaining sugar with water, add citric acid and cook the syrup, skimming off the foam.

Pour boiling syrup over the melon and leave for a day in a cool place.

After soaking, pour the syrup into a saucepan and boil it by 1/3 of the volume.

Place the melon cubes back into the syrup.

Boil the jam for 25–30 minutes.

Pack the jam into sterilized 0.5 liter jars, cool and seal with boiled lids. Melon jam is ready.

Recipe 2, step by step: melon jam for the winter

Melon jam is incredibly tasty, has a delicate aroma, and the taste always depends on the chosen variety. So, an orange melon will have a pleasant pumpkin flavor, a green one will have a pear flavor, and a white one will have a pineapple flavor.

• Melon – 1 kg
• Sugar - 800 g
• Lemon - 1 pc.

Wash the melon, dry with a paper towel and cut in half. Using a spoon, carefully remove the seeds from the melon.

Peel the melon from the crust.

Cut the peeled melon first into slices and then into medium-sized cubes.

Place the melon pieces in a bowl or pan, sprinkling the layers with sugar. Sprinkle a thick layer of sugar on top. At this stage it is enough to use only half of the required sugar.

Before you start making the jam, add lemon juice to the chopped melon with sugar. Using lemon juice not only allows you to get a more balanced taste, but also preserves the color. The finished jam will have a delicate honey color. To preserve whole pieces of melon, the jam will need to be cooked in several stages.

The first time the jam needs to be brought to a boil, stirring constantly until the sugar is completely dissolved, and cook over low heat for 3-5 minutes. Add the rest of the sugar to the hot mixture and leave for a day: the sugar will dissolve, sugaring the melon pieces so that they remain intact and do not boil down to a puree.

After 24 hours, bring the jam to a boil again, stirring, and cook for 5-7 minutes. Leave the jam to cool completely. When the jam has cooled, evaluate its consistency. If it is already thick enough, you just need to boil it, pour it into prepared jars and cover with a lid. If the melon was very juicy, then the boiling process must be repeated until the jam reaches the desired consistency.

Recipe 3: jam with melon and lemon (with photo)

• ripe melon – 1 kg,
• granulated sugar (white) – 700 g,
• lemon fruit – 1 pc.,
• vanilla sugar – 3 g.

First of all, rinse the melon under a tap with warm water. Then cut it in half and carefully remove the seeds. Then cut it into slices, making sure to remove the peel. Next, very carefully cut the melon pulp into pieces, which we will boil.

Wash the lemon fruit thoroughly with warm water and soap. Then we cut it in half: cut one half into thin slices, and squeeze lemon juice from the second.

Place the melon in a saucepan, add lemon slices and lemon juice, and add sugar.

Stir the fruit mixture and heat over low heat for about 5 minutes, and then let it sit for 3 hours.

Then we reheat the jam, boil it for 10 minutes, and set aside for another 2 hours.
Now add vanillin or vanilla sugar to the treat and boil the jam for another 15 minutes.

On this, in fact, the cooking process ends, we put the sweets in clean jars, close the lids and look forward to the winter evening, when we can serve a vase of amazingly tasty delicacy with aromatic tea.

Recipe 4, simple: winter jam with cinnamon from melon

• Melon (without seeds and rind) -1 kg
• Sugar-1 kg
• Lemon-1 pc.
• Water-1 glass
• Cinnamon-2 sticks
• Cognac-2 tbsp.

Peel the melon from the peel and seeds, cut into cubes.

Sprinkle the melon with half the sugar, pour in the cognac, and set aside for an hour to release the juice.

Cut the lemon and squeeze the juice out of it.

Boil syrup from water, lemon juice and the second half of sugar.

Place the melon and juice in the syrup and cook, stirring for 15-20 minutes. Remove the jam from the heat and leave in a cool place to steep overnight.

Using a slotted spoon, remove the melon pieces from the syrup into another bowl.

Reduce the syrup by half.

Return the melon to the syrup and cook until tender (about 40 minutes) or until desired consistency.

While hot, put the jam into jars, put a scalded cinnamon stick in each jar, and close the lids.

Recipe 5, with pictures: delicious melon jam

Recently, not the most ordinary traditional types of jam, but interesting and unusual ones, have become very popular among housewives. They are often prepared in small portions and packaged in small jars. It is very convenient to give such unusual jams to family and friends for the winter holidays. And you can enjoy this unusual delicacy yourself.

I suggest making melon and orange jam. The jam turns out bright, aromatic, sunny-bright.

• Orange 0.5 pcs.
• Melon 400 g
• Sugar 500 g

Recipe 6: melon and banana jam (step-by-step photos)

• Bananas - 400 Grams
• Melon - 300 grams
• Mango - 100 grams (I add it for bright color. You can replace it with apricots, or you can just take
• more melon)
• Lemons - 2 pieces
• Sugar - 5 Cups
• Butter - 1 teaspoon

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

The bulk of nature's gifts, if they were grown environmentally friendly and without chemicals, have beneficial properties. This melon crop is no exception. True, when buying such a product, we mainly think only about its excellent taste and aroma. So, the tender and juicy melon pulp contains a complex of vitamins, fiber, pectins, salts of various metals, organic acids and starchy substances.

Undoubtedly, it is most effective to consume it fresh, because during preservation some of the beneficial elements are lost. However, by making rolls, we can enjoy the amazing taste and nourish our body even in the winter season. Now briefly about the benefits of melon. The high content of potassium and iron has a beneficial effect on the state of the cardiovascular system, and vitamin C improves immunity. Dietary fiber improves the functioning of the gastrointestinal tract. Thanks to the enzymes responsible for hematopoiesis, melon is recommended to be used to restore the body in the postoperative period.

In addition, this berry can improve the condition of the skin, hair and nails, which is why it is often used in cosmetology. Despite this entire list of benefits, keep in mind that in large quantities melon can be harmful and, at a minimum, provoke flatulence . Pregnant and nursing mothers and diabetics should use it with caution.. And it is recommended to eat it as an independent product, without mixing it with other food or drinking it.

How to make jam?

Isn't it nice to plunge into warm summer days on a frosty winter evening? The wonderful aroma of berries can bring you as close as possible to the hot summer. And while almost every housewife can cook with her eyes closed, more exotic options sometimes cause bewilderment.

But melon jam, preserves and preserves prepared for the winter are famous for their excellent taste, so it’s worth a try. And for the seaming to be truly successful, select ripened fruits, preferably hard varieties. All containers are pre-sterilized, and finally, jars with ready-made jam, marmalade or marmalade should be turned over and wrapped so that they cool slowly. Having clarified all the general points, let's move on to the recipes.

Recipe No. 1

Ingredients: melon – 1 kg, sugar – 0.7 kg, vanillin – 3 g, lemon – 1 pc. We peel the fruit, remove seeds and veins, then cut it into small cubes (2x2 cm). Place the prepared pulp in a container in which we will then cook the jam, mix well with sugar and leave to brew for 5 hours. In principle, you can increase the time a little and let the melon brew in this state all night.

Immediately before cooking, squeeze lemon juice into the container with the vegetable. Next, put on the fire, bring the mixture to a boil and cook for another 3-5 minutes. To prevent the jam from burning, you should constantly stir it with a wooden spoon. Then we take a break of 10 hours and repeat the procedure again, only this time we increase the boiling time to 10 minutes. Let cool for 8 hours, add vanillin and boil for the last 15 minutes. The jam is ready, all that remains is to pour it into prepared containers and seal.

Recipe No. 2

It is not at all necessary to limit yourself to melon alone; it can also be combined, for example, with an apple. So, take melon, sugar and respectively in a ratio of 2:1:1. We prepare the melon crop in the same way as described above and mix it with sweet sand. Only in this case can the holding time be reduced to two hours, the main thing is that the juice appears. Then put it on the stove and add chopped apples before boiling. Boil over low heat for 5 minutes. You can add lemon zest. The jam is ready for preservation.

Recipe No. 3

In this case, in addition to the usual ingredients, rum will also come in handy. Cut 400 g of melon pulp into slices and fill with cold water. At this time, prepare sugar syrup and immerse the fruit in it, boil until the melon is easily pierced. Then we take the slices out of the liquid, place them on a towel to dry, and place them in containers. Meanwhile, bring the syrup to a boil again and cool. Fill the contents of the jars with it and let it brew for 4 days.

For the last time, drain the syrup and add sugar to it in the ratio of 130 g of sand per 400 ml of liquid and 1 tablespoon of rum for the same volume. Boil until a homogeneous consistency is formed, pour in the melon slices and roll up for the winter.

Recipe No. 4

Cut the ripe pulp into strips and place in a weak vinegar solution for 2 days. Then prepare the syrup, immerse the melon slices in it and boil them for 2 minutes. We take out the pieces, put them in jars and fill them with cooled liquid. Before directly seaming, let it sit for 1 hour.

Making jam and marmalade

Let's look at the most popular methods for preparing these delicacies.

First way

Cut 1 kg of pulp into small pieces and boil for 15 minutes in slightly sweetened water. Next, place the slices in a clean pan and also bring to a boil. Pour in 1.5 kg of granulated sugar and cook until tender. It is also recommended to add a little citric acid and vanillin. Place the hot mixture in containers and roll up.

Second way

To achieve greater viscosity, you can add banana to the jam. So, take 800 g of melon and sugar, 3 bananas and 2 lemons. Mix the chopped melon thoroughly with sugar and leave for 8 hours so that the fruit releases as much juice as possible. Then add the juice of one lemon and cook the mixture for half an hour. Pour boiling water over the second lemon and cut into thin half rings, do not forget to remove all the seeds. Grind bananas too. Place all ingredients in a container with melon and cook until all ingredients are soft enough. Then beat the mixture with a blender and put it on the fire again so that the jam thickens.

Third way

Finely chop the melon pulp and boil in its own juice for 20 minutes. Then we grind the mass, you can pass it through a sieve or simply beat it with a blender. Add 0.3 kg of sugar per kilogram of puree and chopped lemon (you can grate it along with the zest). Cook the jam until it thickens and be sure to constantly stir with a wooden spoon.

Few people know that from such seasonal berries as watermelon and melon, you can prepare preparations for the winter that are amazing in your taste and direction. These can be snacks in the form of salads, jams and compotes, marinades and pickles.

Jam made from melon, regardless of the method chosen, always turns out aromatic, slightly viscous and liquid, reminiscent of young, freshly collected honey in taste.

For making jam, not only a ripe melon can be suitable, but also an unripe one with hard pulp or an overripe one, already with such pulp that it is, in fact, just melon juice.

Recipe 1. The classic way to make melon jam

If you prepare this wonderful jam correctly according to the recipe given below, it will definitely become your favorite. When finished, it has a beautiful amber color. This is simply a divine delicacy with an incredibly pleasant aroma and delicate taste. It is very simple and easy to prepare. A beginner housewife can handle this task.

Ingredients:

• sweet fresh melon pulp – 1.5 kg;
• sugar – 0.9 kg.

Step-by-step preparation steps:

1. Wash the melon.
2. Peel the melon and completely remove all seeds.
3. Cut the pulp into small cubes and place in a deep bowl.
4. Cover the prepared melon with sugar and leave for half an hour. During this time, the melon will give juice.
5. Transfer the entire contents from the bowl into a basin/pan where the jam will be prepared.
6. Place the dishes with the food prepared for cooking on the lowest heat.
7. Bring the jam to a boil and turn off the heat, cover the jam with a lid that fits tightly to the pan and let it cool. It takes about 4 hours.
8. Put the prepared jam back on the slowest heat and bring it to a boil.
9. Cook it for about 5 minutes, periodically crushing the melon pieces with a spoon and at the same time stirring the jam. In this case, it will become much more aromatic and more fragrant.
10. Repeat the procedure from step 7 to step 9 2 more times.
11. Transfer the cooked jam into clean, dry, sterilized jars and seal them while hot with suitable lids.

• The amount of sugar depends on how sweet the melon is. The sweeter the melon, the less sugar you need to put in the jam.
• To prepare this jam, you should give preference to durum melon.

Recipe 2. Melon jam with bananas

The color and texture of the banana is ideal for accompanying the preparation of melon-based jam. Moreover, thanks to it the delicacy becomes thicker and even more aromatic. Melon jam with bananas turns out to be a warm honey color, with a refined, delicate taste.

Ingredients:

• sugar – 800 gr.;
• ripe melon pulp – 1.2 kg;
• sparkling mineral water – 120 g;
• previously squeezed lemon or lime juice – 30 g;
• fresh ripe bananas – 600 gr.

Cooking steps:

1. Wash and dry the melon.
2. Prepare melon pulp by cutting off the skin and removing the veined seeds. Cut it into arbitrary pieces and put it in a pan (basin) in which you plan to prepare the jam.
3. Pour sugar into the melon.
4. Cover the pan with the melon with a tight-fitting lid and leave for 15 hours.
5. Add pre-prepared lemon juice and sparkling mineral water to the melon that has released its juice during this time. Stir and cook for half an hour over very low heat. In practice, it is not cooked, but simmered.
6. Prepare bananas. Peel them and cut into slices.
7. Transfer the bananas to the saucepan with the jam being prepared. Stir.
8. Increase the heat a little and cook for another half hour. During this time, the jam will be completely cooked. It will thicken and all products will become soft.
9. Turn off the fire.
10. Cool the jam naturally and place it cold in clean, sterilized jars. Cork.

No special conditions are required for storing melon jam prepared according to this recipe.

Recipe 3. The most unusual melon-based jam - with oranges and lemons

This exceptionally aromatic and incredibly tasty delicacy should be prepared from aromatic, but slightly underripe melon. Oranges should be of the red sweet variety and large ripe lemons. Small varieties of lemons and limes are not used in this recipe.

Ingredients:

• powdered/granulated sugar of any kind, both white and brown – 1.5 kg;
• melon – 2 kg (approximately);
• oranges – 500 gr.;
• lemons – 300 gr.;
• vanilla sugar in the form of powder - 15 g;
• sparkling mineral water – 300 g.

Cooking steps:

1. Prepare the melon. Wash it with warm water, remove the peel and seeds, along with the membranes on which they are located.
2. Cut the resulting melon pulp into small pieces in any shape. These can be bars or cubes. Place in a container of your choice for making jam. This could be a saucepan or a small copper basin.
3. Wash the oranges and lemons and, without peeling them, place them in boiling water for 3 minutes.
4. Cut citrus fruits into halves and use a special juicer (can be electric) to squeeze the juice out of them. Add it to the melon.
5. Add all the remaining ingredients to the jam products: sparkling mineral water, both types of sugar - basic and vanilla. Mix the products.
6. Cook the jam in one batch over low heat after boiling for 40 minutes. Until it is completely ready.
7. Transfer the hot jam into clean glass jars with a small volume - up to half a liter. Seal them hermetically. Cool and store.

The jam can be eaten as soon as it has cooled down.

Melon-based jam can be prepared with any ingredients. These can be fruits - apples, pears, pineapples, peaches, apricots, papaya - or vegetables - pumpkin, carrots, zucchini and even turnips. All options will turn out incredibly tasty and unusual. The main thing is that the added ingredients have a yellow or white tint in the color of the pulp.