TOP 10 step-by-step recipes for making melon jam for the winter

Jam is a jelly mass of berries with fruits with added sugar. The dessert has a uniform consistency, its thickness is achieved by boiling. To make melon jam for the winter, they use both a simple recipe and with the inclusion of various components: fruits, spices. Housewives choose them to their liking. Below are the best melon jam recipes.

Features of making melon jam for the winter

It doesn't take long to make the jam. The originally prepared berry is placed in a container with a thick bottom, poured with water and blanched for 7 minutes.

After the fruit is poured with sugar syrup and boiled until thick. The process is accelerated with the help of pectin, it allows you to make the jam jelly-like, reducing the cooking procedure.

A special feature of cooking dessert is the constant tracking of the fire.

It needs to be decreased or increased so that the boil is constant. The foam that forms during cooking is removed.

Check the readiness of the jam by scooping up some delicacies and dripping onto a plate. If the drop thickens quickly, then the jam is ready.

Main ingredient requirements

Different varieties of melons differ in shape, color, structure and juiciness of the pulp. Berries that have a delicate and friable pulp are best used for making jam with a homogeneous structure, and dense and coarse pulp is used for jam with pieces.

Before you start cooking the jam, the berries are washed, the skin is peeled, the seeds are removed.

Preparing containers for the start of the process

Before filling the container with jam, the jars are washed in a hot soda solution, after rinsing with hot water.

Next, the containers must go through the sterilization process by using a kettle, when the washed jar is installed with the neck down on its spout and boiled for 25 minutes, or using the oven if you have to process a lot of delicacies. In the oven, the containers are placed with the neck up for half an hour.

How to make melon jam at home?

Of the wide variety of recipes, the following deserve special attention.

Traditional recipe

Ingredients required for the treat:

  • 1 kg of berries;
  • 1.5 cups of water;
  • 1.2 kg of granulated sugar;
  • 1 lemon or 3 gr. citric acid.

The pulp is chopped into pieces and blanched for 5 minutes. The slices are folded back in a colander.

For syrup, granulated sugar and lemon are mixed with water, boiled. The finished mixture is poured over the fruit and removed for 6 hours. After the pan is put on gas, and the dish is cooked for 15 minutes over low heat.

The finished dessert is poured into containers.

In syrup

To prepare dessert you need:

  • 1 kg of melon;
  • 1.2 kg of granulated sugar;
  • 1.5 cups of water;
  • 5 gr. vanillin;
  • 3 gr. citric acid.

Cooking process:

  1. Peel the berry, cut in half, remove the middle, cut into cubes.
  2. Pieces of fruit should be blanched in water for 8 minutes, transferred to cold water and discarded in a colander.
  3. Boil sugar and water syrup. Pour the pulp over them, soak in the syrup for 7 hours.
  4. Put on low heat, bring to a boil, cook for 3 minutes and remove from heat. Withstand 6 hours, repeat the process.
  5. For the 3rd time after 12 hours of aging, cook the jam until tender. At the end of cooking, add vanillin and citric acid.
  6. Ready jam is rolled into jars.

If the jam is closed, which has cooled down, then it is sterilized as follows: 0.5-liter jars - 10 minutes, 1-liter jars - 12 minutes.

With citric acid

Jam ingredients:

  • 1 kg of melon;
  • 1 tsp citric acid;
  • 1 kg of sugar.

The melon should be peeled, peeled, seeds removed, and cut into small cubes. Place the fruit in a bowl, cover with sugar. Shake the pan to mix the ingredients and leave overnight. In the morning, the melon will start juice

The mixture is mixed again and left until evening. In the evening, the pan is placed on the stove. The jam should boil for 7 minutes for the granulated sugar to dissolve. We must remove it from the heat and leave the dessert until morning.

In the morning, you need to boil for 10 minutes and set aside until the next morning. Boil for 15 minutes in the morning, stirring all the time. At the end, you need to inject citric acid. Cool slightly and transfer the jam to a container. The result is a thick mixture with chunks of melon.

Fast way

To make dessert, take:

  • 1 kg of melon pulp;
  • 600 gr. granulated sugar.

The fruits are peeled, the peel and seeds are removed. The pulp is cut into pieces, covered with sugar. After the formation of juice, the container is put on fire, and the mixture is brought to a boil. The fire is turned off. The mass should cool down under the lid.

After the jam is boiled again. After thickening, the pan is removed from the heat and poured into a container.

With apples

To make jam, you will need:

  • 2 kg of melon;
  • 600 gr. apples;
  • juice from half a lemon;
  • 1 kg of granulated sugar.

How to cook:

  1. Peel the berry, remove the seeds.
  2. Cut into small pieces.
  3. Peel apples, core, chop finely.
  4. Combine apples and melon.
  5. Squeeze lemon juice, cover with granulated sugar.
  6. The fruit mass should stand for half an hour for the juice to stand out. Then send it to gas, cook for half an hour.
  7. The jam should cool for an hour, after which it is rubbed through a sieve.
  8. The mass is cooked for 1.5 hours.
  9. The jam is laid out in a sterile container.

With lemon

To prepare the recipe, you need the following products:

  • melon - 1 kg;
  • lemon - 1 pc.;
  • granulated sugar - 700 gr.

Cooking steps:

  1. The zest is removed from the lemon, cut into strips. Juice is squeezed out of the citrus.
  2. From sugar and water, you need to prepare a syrup, bring it to a boil. Add zest and lemon juice, the mass should boil again.
  3. Peel the melon, remove the center, cut into cubes. Send the chopped fruit to the syrup, bring to a boil.
  4. Remove the mixture from heat, set aside for 12 hours. Repeat the procedure a couple of times until the syrup thickens.
  5. Distribute the jam to the jars.


Dessert products:

  • 700 gr. peeled melon;
  • 500 gr. Sahara;
  • 3 tbsp. lime juice;
  • 3 cinnamon sticks.

The melon is cut in length into 2 parts, the seeds are removed, the peel is cut off. The fruit is cut into small cubes. Next, you need to send the product to the basin.

Add sugar, shake the container for sugar penetration under the top layer of the fruit pieces. You can sprinkle the melon in layers.

The product is sprinkled with sugar on top. The dishes are covered with a towel, set aside to stand for a couple of hours or overnight so that the sugar dissolves and a liquid appears for cooking treats.

Pour cinnamon into a basin, put it on the stove with medium heat. When the dessert boils, the heat is lowered to keep the syrup from bubbling too much. This prevents the melon chunks from boiling.

The resulting foam must be removed. 5 minutes after boiling, the fire turns off, the basin is covered with a towel. The jam should cool down and gain flavor.

It is better to carry out the boiling process in the morning or in the evening, letting the jam infuse day or night.

After 12 hours, the jam is brought to a boil again. The jam should boil quietly for 3 minutes, do not interfere with it. Again, the basin is covered with a towel, set aside for a couple of hours. By the third cooking, the jam will be sweet, aromatic, and take on a honey tint. The color of the syrup will be transparent, like the pieces of the berry.

Dessert is placed on medium heat, it should boil. Squeeze lime juice to it, tasting the jam. The cinnamon sticks are removed from the dish.

After boiling the jam, the fire decreases. The finished dessert is distributed among the jars.

With turmeric and vanilla

To prepare dessert you will need:

  • 1.5 kg of melon;
  • 600 gr. Sahara;
  • 1 PC. vanilla;
  • 1 teaspoon turmeric

Step-by-step process:

  1. The main product needs to be cut into 2.5 cm cubes.
  2. Cut the vanilla lengthwise and into halves, remove the seeds and combine with sugar. Cut the pod halves in half into 4 pieces. Add granulated sugar to the turmeric.
  3. Pour melon with sugar, placing vanilla pods between pieces of fruit. The saucepan is closed with a lid and set aside for an hour.
  4. The mass is brought to a boil, the gas decreases, and the mixture is cooked with stirring for about 20 minutes.
  5. The finished delicacy is laid out in jars.

With lemon and banana

The dish includes:

  • melon - 1 kg;
  • lemon - 2 pcs.;
  • bananas - 500 gr.;
  • sugar - 800 gr.

How to make jam:

  1. Peel the melon, remove the middle, cut into cubes. Fold in a bowl with a thick bottom, cover with granulated sugar and leave for 12 hours so that the juice stands out and the sugar dissolves.
  2. Juice is squeezed out of 1 lemon and added to the melon, the mixture should boil. The second citrus is peeled and cut into thin strips. The fire is made less, the jam is cooked for 30 minutes, while the foam is removed.
  3. Bananas are peeled and cut into rings. Sliced ​​banana and lemon are added to the jam, the mixture is put on medium heat.
  4. The dessert should be boiled to a boil, then it is set aside to cool and then returned to the fire so that the jam boils.
  5. The result is a thick, reddish jam.
  6. Dessert is poured into jars.

Multicooker recipe

To make jam, you need to take:

  • 1 kg of melon;
  • 500 gr. Sahara;
  • 1 lemon.

Step by step process:

  1. The main product is cleared of seeds and peels. The pulp is cut into cubes.
  2. In order for the pulp to give juice, it is placed in a multicooker bowl, covered with sugar and set aside for 4 hours.
  3. The lemon is peeled, passed through a meat grinder, and the seeds are removed. Lemon mass goes to melon.
  4. On the multicooker, the "Baking" mode is set for 40 minutes. The lid will not close.
  5. When 40 minutes have passed, turn off the multicooker and leave the jam in it until it cools down. Then the Bake program is used again for 40 minutes.
  6. The dessert should cool down again.
  7. The third approach is longer, takes 1 hour.
  8. With each cooking, the slices of the fruit will change in color, darkening, and the dish will thicken.
  9. Jam is poured into sterile jars.

Storage conditions

The finished dessert is laid out in jars that 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 laid out in unsterilized jars, then the product can be stored in the refrigerator for 4 months.

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