Melon preparations without sugar. For homemade preparations, the best melon recipes for the winter. Melon jam for the winter

When you come across a not-too-sweet melon, don’t be upset. It can be prepared for future use. Below we will tell you how to prepare melon in syrup for the winter without sterilization. The preservation turns out very tender, tasty and aromatic.

Recipe for melon in syrup for the winter

Ingredients:

• ripe melon – 1.3 kg;
• – a pinch;
• vanillin - a pinch;
• sugar – 300 g.

Preparation

Cut the skin off the melon, cut the pulp into cubes and place in a jar. Pour boiling water on top and leave for 10 minutes. Drain the liquid from the jar, add sugar and vanilla sugar. Let's boil. Then pour the resulting syrup into the melon, let it stand for 10 minutes, drain, let it boil and pour again. Now we roll up the jars and send them for storage.

Melon with lemon for the winter in syrup

Ingredients:

• melon – 5 kg;
• medium-sized lemons – 2 pcs.;
• sugar – 800 g.

Preparation

Wash the melon well, cut into slices and clean out the middle. Wash the lemon too and cut it into slices. We sterilize jars in any convenient way. Place the melon slices and lemon in jars, pour boiling water over them and let stand for 5 minutes. Then pour the water into the pan and add sugar. Stirring, let the liquid boil. Pour the syrup over the melon and roll it up. Turn it over, put it on the neck, wrap it and let it cool in this form.

Fragrant melon in syrup for the winter

Ingredients:

• melon – 2 kg;
• sugar – 500 g;
• vinegar – 50 ml;
• drinking water– 1.5 liters.

Preparation

Peel the washed melon and cut the pulp into slices. Place a few clove buds at the bottom of each jar. We adjust the amount of this spice ourselves. If someone doesn't like her, you can do without her altogether. So, let's put the melon in. Then fill it with hot syrup made from sugar and water, add vinegar and immediately seal it.

Description

Melon puree does not have to be frozen, it can also be sealed in glass jars, the only difference will be that in this case we will have to add a lot of sugar and this will significantly affect the taste. That's why if you want to enjoy winter to the fullest natural taste melon, then just freeze it as a puree. This method has a lot positive aspects: it will not take much of your time and effort, the melon will retain its taste and smell, the preparation will turn out to be dietary and very healthy. Just imagine how delicious pancakes or homemade puff pastries with melon puree will be.
A step-by-step recipe with photos will clearly demonstrate to you each stage of preparing melon puree for the winter, so you won’t have any problems with the preparation. The only thing you need to do is choose the right melon. The fruit should be dense, ripe and sweet, then the puree will turn out appropriate. In addition to the fact that melon itself is very useful in terms of vitamins, it also has a positive effect on the functioning of the stomach, normalizes metabolism and stimulates the pancreas. Children will simply be delighted with the opportunity to enjoy toast with melon puree for breakfast in winter. Is not the only way use such a preparation, but we leave everything else to your own imagination. Let's start preparing delicious melon puree at home for the winter.

Ingredients

Melon puree - recipe

Let's prepare all the ingredients we need to prepare such a healthy preparation. It is best to rinse the melon in advance and remove the seeds inside. In the ingredients, the amount of melon is indicated in already peeled form, take into account this fact before starting cooking.

Cut the peeled melon pulp into small pieces as shown in the photo and place in a deep bowl. The easiest way is to immediately place the melon pieces into the bowl of an immersion blender.

Carefully bring the melon to a smooth puree, taste for sweetness and add as much granulated sugar as much as you deem necessary. The sweetness of melon directly depends on its variety, so the amount of sugar in the ingredients is indicated approximately.

Then there are two options for the development of events: you can freeze the melon in this form, or you can strain the juice and freeze only that. For freezing, it is best to use small portion molds, so as not to re-freeze the entire workpiece again. Place the melon in the chosen form, cover or wrap it with film and place it in the freezer until completely frozen. In the future, you can use this preparation to prepare other desserts or as an addition to porridges; you will get a very low-calorie and tasty dish.

In addition, this recipe for melon in syrup for the winter is very simple and quick, the most difficult thing is to peel the melon and cut it into cubes. And everything else is elementary. As a complement to the melon in syrup for the winter, I added a little lemon juice: the citrus tint is almost invisible, it only emphasizes the freshness and lightness of the taste.

This melon can be served both as an independent dessert and as a filling for something: ice cream with it, for example, turns out simply delicious! Well, I won’t describe the merits of the recipe for a long time; it’s better to immediately start telling how to preserve melon in syrup. So, get acquainted: melon for the winter in jars - detailed recipe with step by step photos.

Ingredients for a 250 ml jar:

• 150 g melon;
• 1 tablespoon lemon juice;
• 70 g sugar (about 3 heaped tablespoons).

*The weight of the prepared melon is indicated - peeled, without seeds.

How to preserve melon in syrup:

For canning, choose a melon that is ripe, juicy, with intact skin.

Wash the melon, cut it in half, remove the seeds. Then we peel off the skin, cutting off the dense unsweetened subcutaneous layer along with it. We should only have juicy, tender, sweet pulp left. Cut the pulp into small cubes, approximately 1 - 1.5 cm.

We pre-sterilize the jars in any way convenient for you. Wipe the jars dry (when they are hot, this is easy to do). Boil the lids. Place the chopped melon pulp tightly into the prepared jars. The melon pieces should reach the neck of the jar, but not exceed it. When placing the jar, shake it to fit more melon. Pour lemon juice into jars.

Then add sugar.

Pour boiling water into the jars, up to the very top of the jars, and immediately cover with lids.

Place the cans of melon in a saucepan, the bottom of which is lined with a napkin. Pour water (room temperature) into the pan, not reaching 1-2 cm from the neck of the jars. Place the pan over high heat and bring to a boil. Then reduce the heat so that there is no rapid boiling, and sterilize the jars for 15 minutes.

After sterilization, seal the jars hermetically, turn them upside down and wrap them. Let it sit for about a day until it cools completely. This is the final stage of the process of canning melons for the winter.

Keep this canned melon better in a cool place - a pantry or cellar.

Melon is an exclusively seasonal product, but thanks to canning recipes it can be enjoyed even at New Year's table. Imagine how great it is to drink hot tea with melon jam and cinnamon during the Christmas holidays! Surely, you have already imagined this indescribable aroma.

From the article you will learn how to correctly select and prepare melon for harvesting for the winter. We picked eight absolutely different recipes, and all of them do not require sterilization. With lemon, ginger or cinnamon, jam, compote and paired with pineapple. We will not reveal all the secrets at once - read and choose.

Let's imagine a situation: you bought a couple of melons at the market. The first one turned out to be very ripe, sweet, meaty, and the second one was more elastic and less sweet. In such a situation, proceed as follows: eat the first one at dinner, and use the second one for preparations. Overripe and too sweet fruits tend to become overcooked. Instead of appetizing pieces, you will end up with mashed potatoes with lumps.

If we talk about general rules When choosing a melon, it should be small in size and uniform in color throughout the entire fruit.

Any recipe requires the following preparation:

1. Wash the melon and wipe with a towel.
2. Using a sharp knife with a thin blade, cut it in half.
3. Now all the seeds are visible, remove them.
4. Cut the halves into oblong slices, the kind you usually serve.
5. Now cut the crust off them, try to cut so as not to remove too much pulp.
6. Cut the pulp into small pieces.

The melon is ready for preservation.

Features of melon preparations without sterilization

Melon preparations are similar in algorithm and canning rules to other fruits and vegetables.

What you need to know:

1. Citric acid and vinegar are incompatible in melon preparations.
2. A crushed aspirin tablet will prolong freshness. It is added to the jar, but not to the syrup. One tablet of non-effervescent aspirin is required per 1 liter jar.
3. Triple filling is not always required; follow the steps in the recipe.
4. In many recipes, the ingredients are poured not with boiling water, but hot water. This is necessary so that the pieces remain crispy and do not become overcooked.

The most delicious recipes without sterilization

We present to your attention eight step by step recipes. This is not just pickled melon, it is compote, jam, and ginger melon. Lack of sterilization of the finished product will make the preparation process easier, but do not forget that the jars must still be sterilized.

Classic canned melon

It’s simply impossible to spoil such a melon. This classic recipe with the most minimal set of ingredients. The result is aromatic, sweet melon pieces.

• 700 g melon pulp;
• 1 tsp. citric acid;
• 4 tbsp. l. Sahara;
• liter of water.

Cooking method:

1. Wash the melon well in cool water. This is necessary even if only the pulp is used.
2. Cut into two parts. Remove all seeds.
3. Cut the melon into pieces.
4. Cut the crust off each slice.
5. Cut the pulp into small cubes.
6. Sterilize the jars in the oven or over a saucepan.
7. Fill the containers with melon pulp.
8. Pour water into a saucepan and boil.
9. Add sugar to boiling water and stir thoroughly.
10. Boil for 3 minutes, then add citric acid and stir again.
11. Pour the sweet syrup into jars.
12. Seal the jars with lids (it is better if they are boiled).
13. Lower the workpieces to the floor, turning them upside down.
14. Wrap the jars in towels.
15. After two days, lower it into the cellar.

Recipe "You'll lick your fingers"

Children love this melon; it turns out fragrant and sweet. Please note that the slices are poured not with boiling water, but with slightly cooled water, this allows them to maintain their shape.

What you will need for a 1.5 liter jar:

• 1.5 kg melon (not pulp);
• 300 g sugar;
• 1 tbsp. l. honey;
• 1 tsp. citric acid.

How to preserve:

1. Take a small melon, wash and dry with a towel.
2. Cut in half, remove all seeds, they don't add any flavor.
3. Cut the halves as you would normally serve.
4. Cut off the crust with a sharp knife.
5. Cut the melon pieces into small pieces.
6. Wash the jars soda solution or dishwashing detergent. In both cases, rinse well.
7. Sterilize the containers and pour boiling water over the lids.
8. Fill the jars with melon slices.
9. Boil the water.
10. Cool the boiling water for 2-3 minutes and pour into jars. Cover with lids and cool for 10 minutes.
11. Drain the water back into the pan and add sugar.
12. Stir and bring to a boil.
13. While the syrup is boiling, add honey and citric acid directly to the jars.
14. Fill with syrup immediately.
15. Seal, turn over and wrap.
16. After 24 hours, put it in the cellar.

Important! If you have allergies in your family, be careful with honey. If you are not sure about its safety, omit this component or replace it with lemon juice.

Melon for the winter “Like fresh”

Sterilize finished product You won’t have to, but you will have to pour the berries three times. Please note that each time you need to cool the boiling water a little. This method allows the melon to remain unchanged, and the taste of the melon will be fresh, like in summer.

Ingredients for 1 liter:

• 800 g melon pulp;
• 3 tbsp. l. heaped sugar;
• 0.5 tsp. citric acid;
• 1 aspirin tablet.

How to cook:

1. Cut a clean melon in half and remove the seeds.
2. Cut each half into slices, cut off the crust from each.
3. Cut the pulp into cubes.
4. Wash the jars and sterilize. Make sure there are no chips or scratches.
5. While the containers are being sterilized, grind the aspirin.
6. Place melon pulp in dry jars.
7. Put the water on fire.
8. Cool the boiling water for 4 minutes and pour into jars.
9. Cover with lids and leave for 15 minutes.
10. Drain the water back and boil again.
11. Cool the boiling water again for 3-4 minutes and pour into containers.
12. Cover with a lid and cool for 10 minutes.
13. Drain the water back into the pan again. Boil it.
14. Add aspirin to the jars.
15. Add sugar to almost boiling water and stir well.
16. Boil the syrup for 5 minutes.
17. After 5 minutes, add citric acid and remove from heat.
18. Cool the syrup for 3 minutes.
19. Pour carefully into jars.
20. Immediately seal, invert and cover for 72 hours.

Helpful information. A crushed aspirin tablet allows you to use less citric acid, which makes the melon taste fresher.

Canned Ginger Melon

Ginger will add a touch of freshness to your preparations. The taste will be richer and deeper.

Required for 3 liters:

• 3 kg melon;
• 200 g sugar;
• 100 g ginger root (fresh);
• 1.5 tsp. citric acid.

Cooking method:

1. Wash the melon, cut in half, remove the seeds.
2. Cut into slices, cut off the crust, cut the pulp into cubes.
3. Chop the ginger root into circles with a knife.
4. Wash the jars with soda solution and sterilize.
5. Place chopped ginger root at the bottom of dry containers.
6. Place the entire portion of melon pulp on top.
7. Immediately add sugar and citric acid.
8. Boil the water.
9. Pour boiling water into jars.
10. Seal the jars and turn them over.
11. Lower them to the floor, wrapping them in a blanket.
12. After 48 hours, turn the jars over and put them in the pantry.

Advice. This melon will not be too sweet, so it is ideal as a filling for pastries or with tea.

Melon compote with lemon and cinnamon

You won’t find melon compote in every home. We advise you to make several jars and surprise your guests during the Christmas holidays.

Ingredients for 3 l:

• 700 g melon pulp;
• 1.5 cups sugar;
• 1 whole lemon;
• 2 tsp. cinnamon.

How to cook:

1. First, wash the melon and dry it.
2. Cut in half, remove all seeds. Don't pick them out with your fingers, use a knife.
3. Slice as you would like to serve. Now cut off the crust.
4. Cut the pulp into small pieces.
5. Wash the lemon. Cut it into circles.
6. Cut the circles into two more parts. Remove the grains.
7. Sterilize clean jars. Boil the lids for 5 minutes.
8. In a saucepan with water, combine lemon, melon, cinnamon and sugar. Boil it.
9. Boil for 3 minutes.
10. After 3 minutes, remove the lemon with a slotted spoon. It will not be needed further.
11. Place the melon pulp into sterilized dry jars.
12. Pour hot syrup over.
13. Tighten the lids using a seaming wrench.
14. It is not necessary to turn over the jars of compote, but it is worth covering them.
15. After 24-30 hours you can put it in the pantry.

Advice. There is no point in leaving lemon in the compote. During cooking, it gave the necessary sourness and piquant flavor. If you leave it in jars, it will overwhelm the cinnamon flavor. The drink will not be rich, but simply sour.

“Miracle melon” in sugar syrup

This one is perfect for busy housewives. Melon cooks quickly and turns out very tasty.

Ingredients:

• 3 kg sugar;
• 1 kg melon;
• a small pinch of vanillin;
• 1 tsp. citric acid.

Cooking method:

1. Cut a clean and dry melon in half. Carefully remove the seeds.
2. Cut into large slices so that it is convenient to cut off the crust. Cut it off.
3. Cut the pulp into small cubes.
4. Dissolve 50 g of sugar in half a liter of water. Mix well.
5. Dip the melon pulp into the water. Blanch for 25 minutes.
6. After 25 minutes, add all the remaining sugar. Mix well.
7. If the mixture is too thick and burns, add a little water.
8. As soon as the mass begins to resemble thick and homogeneous, add citric acid and vanillin.
9. Mix thoroughly and cook over low heat for another 6 minutes.
10. Sterilize the jars and boil the lids.
11. Cool the jam for 5 minutes and divide it into jars.
12. Immediately seal and wrap. No need to turn over.
13. After 24 hours, remove from the room to a place of permanent storage.

Helpful information. Sweet melon It is recommended to use with caution for people with high blood sugar levels. If you protect your children from chocolate and caramel, then this jam will replace any sweets for them. In the morning you can spread jam on the loaf and serve with tea. You'll lick your fingers.

Pickled melon

This melon is most often prepared with vinegar rather than citric acid. If you strongly feel the taste of vinegar, then add 2 tbsp to the marinade. l. lemon juice.

Ingredients for a liter jar:

• 700 g melon pulp;
• 1 tsp. salt;
• 4 tbsp. l. Sahara;
• 1 tsp. cinnamon;
• 100 ml vinegar (9%).

How to marinate:

1. Cut the melon in half, this makes it easier to remove all the seeds at once.
2. Once there are no seeds left in the melon, cut the halves into long slices.
3. Cut the crust off the slices and cut the flesh into cubes.
4. Wash the jars with a soda solution. Rinse with cold water.
5. After 7 minutes, send the jars to be sterilized.
6. Fill the jars with melon.
7. Bring cold water to a boil.
8. Pour boiling water into jars, cover the jars with lids. Leave for 20 minutes.
9. Drain the water back, add sugar, salt and cinnamon. Stir and bring to a boil.
10. Pour vinegar into the boiling syrup and stir.
11. Immediately remove from heat and pour into jars.
12. Seal, turn over and do not forget to cover with warm material for 48 hours.

Melon preparation “Like pineapple”

This delicacy will disappear from the table in a couple of minutes. The preparation turns out tasty, aromatic and even dietary. This dish will replace sweets and cakes for those who are watching their figure.

What you will need for a liter jar:

• 500 g melon pulp;
• 400 g pineapple pulp;
• 1 tsp. cinnamon;
• 1 tbsp. l. lemon juice;
• 1 tsp. citric acid;
• 6 tbsp. l. Sahara.

Cooking method:

1. First prepare the melon. Cut it in half and remove all the seeds. Then cut into pieces and cut off the crust. Cut the pulp into cubes.
2. For pineapple you also only need the pulp. Cut into circles, cut off the crust. Cut the pulp into cubes the size of melon cubes.
3. Sterilize the jars. Pre-wash them with detergent or baking soda.
4. Mix melon with pineapple.
5. Place the fruit and berry mixture into jars.
6. Boil the water. Cool the boiling water for 5 minutes and pour it into the jars.
7. After 20 minutes, drain the water back into the saucepan or saucepan.
8. Add sugar and cinnamon. Boil it.
9. While the syrup is boiling, add lemon juice to the jar.
10. Add citric acid to the boiling syrup and stir.
11. Pour the syrup into jars and immediately close the lids.
12. Turn over and make sure it is sealed.
13. Wrap the jars in a warm blanket for 24 hours.

Terms and conditions of storage

The first day of preparation, pickled melon is stored at room temperature. The jars must be covered with warm material (outerwear, blanket, towels, blanket). sunlight should not get on banks. Then everything depends on the recipe. Pay close attention to how long you need to cool at room temperature. As a rule, this is 24-72 hours.

After the specified time, the jars are moved to a darker and cooler place. If you have a closet in your vestibule, that will also be suitable for storage. But it is best to store melon preparations in a cellar or cold pantry. It is recommended to eat such a delicacy 6-9 months in advance, that is, before the onset of summer.

An open jar is stored only in the refrigerator and for no more than seven days.

Let's sum it up

Preparing melon for the winter in jars without sterilization is as easy as shelling pears. Choose a small melon with a uniform color. Don't forget to rinse it, remove seeds and crusts. Jars must be clean and sterilized. Melon pieces are not always poured with boiling water. It all depends on the recipe, be careful. Canned melon goes well with lemon, pineapple, cinnamon, cloves, and ginger. Store the preparations in a cool and dark place until summer, and open jar keep in the refrigerator for no longer than a week.5

Don't be afraid to experiment!

Melon jam in some countries is valued as highly as natural bee honey due to its taste and benefits hidden in its composition. Of course, heat treatment somewhat reduces the amount of beneficial vitamins and other substances compared to fresh melon, but this is quite enough to sweetly meet the winter without vitamin deficiency, fatigue and bad mood.

Melon jam, prepared according to the classic recipe, consists of beautiful amber pieces of pulp in a thick, aromatic syrup. It can be served with toast for tea, then on the table it will look like a piece summer sun in a bowl.

For this winter preparation you will need:

• 1000 g prepared melon pulp;
• 1200 g crystalline white sugar;
• 300 ml water;
• 5 g vanilla powder;
• 3 g citric acid crystals.

Sequence of work step by step:

1. Boil water in a saucepan of the appropriate size and place the diced melon in it for five minutes. Then drain the water and let the pulp cool completely.
2. Make syrup from sugar, vanilla, lemon acid and water. For syrup, you can use the water in which the melon was blanched.
3. Pour the hot syrup over the cooled melon cubes and leave for 6 hours.
4. After soaking in syrup, bring the contents of the container to a boil, boil for a quarter of an hour and can be preserved. Containers for preservation should definitely be sterilized.

The simplest recipe

This recipe can easily be called the simplest, both in terms of the quantity of ingredients required and the preparation technology. As for the quality of the raw materials, it is better to choose fruits of those varieties that have hard pulp.

Sugar to fruit ratio:

• 1000 g melon pulp;
• 600 g sugar.

How to cook correctly:

1. Cut the prepared melon pulp (without peel and seeds) into cubes, place in a container in which the jam will be cooked, and sprinkle sugar on top. Leave the raw material alone until the juice is released. Depending on the juiciness of the fruit, this may take about half an hour.
2. After this, over low heat, bring the melon with sugar to own juice to a boil, immediately turn off the stove and let the mixture cool completely under the lid.
3. Then bring the contents of the container to a boil again, boil for a while and seal while hot in sterile jars for long-term storage.

To best preserve the aroma of fresh melon, do not boil the jam for more than five minutes.

With added lemon

It produces a very interesting taste winter harvesting from melon, if you add lemon to it. This component will not only balance the sweetness of the main ingredient and add a fresh citrus aroma, but will also act as a natural preservative due to its acid content.

For melon-lemon jam you need to take:

• 1000 g ripe melon;
• 700 g granulated sugar;
• 1 large lemon.

Cooking algorithm:

1. Wash the ripe melon fruit well, carefully peel it with a kitchen knife, remove the seeds and cut into cubes with sides no smaller than 1-2 cm. Add sugar, mix and leave until the juice comes out.
2. Meanwhile washed in hot water Wipe the lemon dry and cut into 4-8 pieces so that all the seeds can be easily removed. After this, pass the seedless citrus through a meat grinder or turn it into a pulp using a stationary blender along with zest and films.
3. Add lemon pulp to the infused melon, stir and bring to a boil over medium heat. Next, boil the jam for half an hour, but over low heat, and cool.
4. With the jam cooled, repeat boiling over low heat for half an hour. While hot, seal it in sterile jars and wrap it in a warm blanket until it cools completely (for 2-3 days).

From melon and watermelon

Melon crops such as melon and watermelon can not only coexist on store shelves in the summer, but also act as a tasty tandem in the form of jam.

To cook a delicious preparation for the winter from the juicy pulp of watermelon and melon, you will need:

• 500 g melon pulp;
• 500 g watermelon pulp;
• 1000 g sugar;
• 2 medium sized lemons;
• 250 ml water.

Cooking method:

1. Cut the pulp of both melons into cubes with sides measuring one centimeter. Place in a saucepan, add 600 g of sugar and put in the refrigerator for a couple of hours until the juice is released.
2. Using a fine grater, carefully remove the zest from the washed lemons and squeeze out the juice. To get more juice, you can roll the fruits on the table using a little pressure.
3. Pour the remaining sugar into a saucepan, pour water into it and boil the syrup. When the sugar is completely dissolved and the contents of the saucepan are boiling, add lemon juice and zest and mix everything.
4. Pour the cooled syrup into a container with fruit pulp, then bring the mixture to a boil, boil for 30-40 minutes and the jam is ready. It can be rolled into prepared jars.

With orange for the winter

Melon jam with orange not only tastes magical, even its aroma is delicious. Such a fruity-citrus combination in Lately has become very popular among housewives; such preparations are usually made in small portions.

So for three half-liter jars of melon jam with orange you will need:

• 1500 g melon pulp;
• 2000 g sugar;
• 600 ml drinking water;
• 2 large oranges.

Cooking progress:

1. Cover cubes of melon pulp with half a kilogram of sugar and set aside for two hours.
2. Make syrup from the remaining sugar and water. Pour hot boiling syrup over the pulp and leave to steep for ten hours.
3. Then drain the syrup, boil again and pour hot into the melon, repeat the sweet soaking for 10 hours.
4. Wash and cut the oranges into slices and add to the melon. Next, boil the jam until the melon slices become transparent and the consistency of the final product is thick.
5. While hot, the jam is sealed in clean, sterile jars and covered with iron lids.

Melon jam with cinnamon

Spicy melon jam with a cinnamon aroma can turn any ordinary dessert into an exquisite dessert, be it ice cream, cottage cheese casserole, pancakes or a regular slice of toasted bread.

The composition of melon jam with cinnamon flavor includes:

• 2000 g melon pulp;
• 2000 g sugar;
• 200 ml vodka;
• 200 ml filtered water;
• 1 medium lemon;
• 1 cinnamon stick in each half-liter jar.

The canning process step by step:

1. Cut the dense and hard (but ripe) melon pulp into cubes 2-3 cm in size. Transfer the prepared pulp into a colander and scald with boiling water. Then leave until the water drains completely.
2. Prepare syrup. To do this, mix half the recipe amount of sugar with vodka and simmer until all the crystals are completely dissolved. After this, add the remaining sugar and pour in water. Cook, stirring until boiling.
3. Boil the melon slices in the syrup until translucent. This will take on average 15-20 minutes. Remove the container from the stove and leave it alone for 12 hours.
4. Then remove the translucent melon cubes and cook the syrup until the volume is reduced by half. After boiling, squeeze the juice of one lemon into the syrup and return the melon.
5. Let the mixture boil a little and you can start canning. Place a cinnamon stick in each sterile jar, fill it to the top with jam and close with an iron lid.

With bananas

A simple and at the same time amazing dessert can be made from melon and bananas. This jam turns out to be very thick and sweet, and the aromas of the two fruits complement each other perfectly.

To make melon and banana jam you need to prepare:

• 750 g melon pulp;
• 400 g bananas without peel;
• 800 g sugar;
• 2 medium lemons;
• 200 ml water.

Cooking:

1. Sprinkle the chopped melon pulp with sugar and forget about it for 12-16 hours.
2. Squeeze the juice of one lemon onto the juiced melon and simmer everything over medium heat for about thirty minutes.
3. Cut the remaining lemon and bananas into rings and place in a saucepan with the jam. After this, reduce the heat to low and, stirring, cook until pureed.
4. Transfer the hot jam into clean, prepared jars and seal.

To increase the shelf life of the workpiece, before rolling the lids, you can cover the top of the jam with a circle of paper dipped in vodka.

Unusual jam from melon peels

The following recipe for melon jam for the winter will cause exclamations of surprise and amazement, since it uses not the juicy sweet pulp of the fruit, but the rinds. Nevertheless, the preparation turns out to be very tasty and relatively inexpensive, since the raw material for it is what is usually sent to the trash.

So, the proportions of the required ingredients:

• 1000 g melon rinds;
• 1000 g sugar;
• 1000 ml of drinking water.

Algorithm for preparing melon peels:

1. Jam is made from the hard and hard part of the fruit, which is located between the pulp and the rough thin peel. To get it, you need to carefully cut off the pulp with a knife, and then carefully get rid of the peel with a potato peeler.
2. Cut the prepared peels into squares of one or two centimeters and after washing in cold water soak for an hour in salt water. This way you can be absolutely sure that there is no bitter aftertaste in the finished product.
3. Prepare the syrup: mix water and sugar, heat until the crystalline component dissolves.
4. Transfer the peels to the syrup and bring to a boil. Then remove the container from the heat and cool its contents. Repeat boiling and cooling four more times. As a result, the crusts should become transparent.
5. After this, all that remains is to pour the hot preparation into jars and roll up the lids for the winter.

How to cook in a slow cooker?

Almost from minimal costs time you can cook delicious jam from melon in a slow cooker. This recipe is interesting not only because of the use of a modern gadget, but also because the ingredients combine the queen of autumn with orange (the king of winter) and sesame seeds.

For two half-liter jars of melon jam in a slow cooker you will need:

• 700 g melon pulp;
• 400 g sugar;
• 1 large orange;
• 30 g sesame seeds;
• 20 g vanilla sugar.

Prepare the jam in the following order:

1. The entire procurement process will include preparation of products, heat treatment and rolling into jars. Melon is prepared similarly to previous recipes. It is washed, peeled from seeds and peel, cut into cubes. The orange is also peeled, membranes and white partitions removed, seeds removed, if any, and cut into cubes.
2. Place slices of melon in a multi-pan, place slices of orange on them, sprinkle both types of sugar and sesame seeds on top. After this, close the lid of the gadget and run the extinguishing program for one hour. During this process, the jam can be stirred from time to time.
3. Pour the finished delicacy into jars to lift your spirits in a dull winter, twist and wrap until it cools completely.