10 recipes for aromatic melon jam

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Unusual sweet treats with lemon, apples, bananas, ginger, brandy and even pepper.

Try to choose a melon that is ripe but firm enough. Before cooking, peel it of the peel and seeds so that only the pulp remains.

To preserve the jam for the winter, pour it into sterilized jars and roll up the lids. Then turn it upside down, wrap it up with a blanket or towel and leave it until it cools completely. Store jam in a cool, dark place, such as a closet or refrigerator.

1. Simple melon jam

Ingredients

• 1 kg of melon;
• 1 kg of sugar.

Preparation

Cut the melon into small pieces, about 1 centimeter wide. Cover with sugar, stir and leave for 4 hours at room temperature.

Put on the stove, bring to a boil and cook over low heat for 7 minutes after boiling, stirring constantly.

After 3 hours, boil again for 7 minutes. Then cool and, if desired, grind the mass with a blender to get a more uniform consistency. Then boil again for about 15-20 minutes.

2. Melon jam with lemon

Ingredients

• 800 g melon;
• 1 lemon;
• 400 g of sugar.

Preparation

Cut the melon into slices. Squeeze the juice from the lemon, and grate the zest on a fine grater.

Cover the melon with sugar, stir and leave at room temperature for 3-4 hours or overnight.

Put the mixture on the stove, bring to a boil and cook for 5 minutes over low heat. Then leave to cool. After 5 hours, add the zest and lemon juice. Boil again for 5 minutes, and then wait 5 hours. Boil the jam for the third time for the same time.

3. Melon jam with spices

Ingredients

• 500 g melon;
• 1 lemon;
• 200 g sugar;
• 2 boxes of cardamom;
• 1 star anise.

Preparation

Cut the melon into small pieces. Squeeze the juice from the lemon, grate the zest on a fine grater. Put everything in a saucepan. Cover with sugar. Add the poured cardamom seeds and star anise and stir.

Bring to a boil over low heat and simmer until the sand is completely dissolved. Stir constantly.

Remove the pan from the stove and leave for a day. Then boil again and cook for 6-8 minutes. After another day, repeat the cooking.

4. Melon jam with apple

Ingredients

• 450 g melon;
• 250 g apples;
• ½ lemon;
• 150 g sugar;
• 1 teaspoon agar agar.

Preparation

Cut the melon into small pieces, the apples into cubes. Squeeze the juice out of the lemon.

In a saucepan, stir the melon with the sugar and lemon juice. Bring to a boil and simmer over low heat for 15 minutes. Cool and after about an hour and a half, keep it on the fire for the same amount.

When the jam has cooled down again, drain about a third of the syrup and dissolve the agar agar in it. Leave it on for 25-30 minutes.

Add apples and agar syrup to the melon pot. Boil and simmer over low heat for about 15 minutes. Grind everything with a blender and bring to a boil again.

5. Melon jam with ginger

Ingredients

• 1 kg of melon;
• 70 g ginger;
• 1 lime;
• 150 g regular sugar;
• 150 g lollipop sugar.

Preparation

Cut the melon into small pieces. Chop the ginger. Squeeze the juice from the lime, grate the zest on a fine grater. Put everything in a saucepan, add both types of sugar and stir. Leave for 2 hours at room temperature. Stir occasionally.

Boil over high heat and simmer, stirring constantly. After 5 minutes, remove the melon pieces and leave the syrup to simmer for another 5 minutes. Return the wedges to the pot and cook for 5 minutes.

6. Melon jam with banana

Ingredients

• 800 g melon;
• 400 g sugar;
• 1 lemon;
• 1 banana.

Preparation

Cut the melon into medium pieces, cover with sugar, stir and leave overnight at room temperature.

Squeeze the juice out of half a lemon. Cut the other half and banana into small thin slices.

Add lemon juice to melon. Bring to a boil and simmer over low heat. After 30 minutes, add the banana and lemon and cook until thickened, about 10-15 minutes more. Stir constantly.

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7. Melon jam with cognac

Ingredients

• 1 kg of melon;
• 300 ml of water;
• 200 g sugar;
• 200 ml of brandy.

Preparation

Cut the melon into large pieces.

Boil water and dissolve sugar in it. Add the melon to the boiling syrup and cook over low heat for 15–20 minutes. Pour in cognac and stir.

Place the melon slices in a jar, pour over the syrup and roll up the lid.

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8. Melon jam with orange and lemon

Ingredients

• 1 kg of melon;
• 1 200 ml of water;
• 2 teaspoons of baking soda;
• 1 lemon;
• 1 orange;
• 1 kg of sugar.

Preparation

Cut the melon into large pieces. Pour 1 liter of water with baking soda and leave overnight. Then rinse the melon well under running water and pat dry with paper towels.

Cut the citruses together with the zest into small pieces.

Boil 200 ml of water in a saucepan. Add sugar, stir and cook over medium heat until completely dissolved. Add lemon and orange to the syrup and simmer for another 4-5 minutes. Place the melon in a saucepan, turn off the heat, cover with a napkin or cheesecloth and leave for 5-6 hours or overnight at room temperature.

Then bring to a boil over low heat and cook for 10 minutes. After 1 hour, boil again for the same time. Repeat the procedure after another 1 hour. Cool after the third cooking.

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9. Melon jam with pepper

Ingredients

• 1 kg of melon;
• zest of 2 lemons;
• 150 ml lemon juice;
• 850 g icing sugar;
• ½ teaspoon ground white pepper.

Preparation

Cut the melon into slices about 3 cm long. Grate the zest on a fine grater. Mix everything with lemon juice and powdered sugar. Cover and refrigerate for 6-8 hours or overnight.

Boil over high heat, then reduce it to very low and cook for 45-60 minutes. Stir constantly. Add pepper a few minutes before cooking.

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10. Melon jam with cucumber and mint

Ingredients

• 250-300 g of cucumbers;
• 400-500 g of melon;
• 250 g jam sugar (with pectin);
• 1 teaspoon citric acid
• 1 pinch of vanillin;
• 1 sprig of mint.

Preparation

Peel the cucumbers and grate with the melon on a fine grater. Add sugar, citric acid, vanillin, and chopped mint. Leave for 2 hours at room temperature.

Bring to a boil over high heat and simmer, stirring constantly. After 5 minutes, drip some jam onto a plate. If it does not freeze and spreads, cook for a few more minutes. If the drop hardens, the treat is ready.

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