How to quickly and easily make melon jam: options for making delicious melon jam

Melon selection

Different varieties of melons may differ from each other in the shape of the fruit, their color, as well as the structure and juiciness of the pulp. Berries with soft, loose pulp are best used for making jam with a homogeneous structure, and those with dense and coarse pulp are best used for dessert with pieces.

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.

Methods for making jam

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. As soon as the mass begins to thicken, add the juice of one lemon or finely chopped zest to the bowl. You can also add a few wheels of fresh ginger root for flavor. In order for the jam to absorb all the flavors, it is allowed to rest for 20-30 minutes. 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.

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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.

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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.