Melon jam

Simple melon jam recipes for the winter will allow you to prepare a delicious and incredibly aromatic delicacy. It is cooked both on the stove and in a slow cooker.

Features of making melon jam

The process of making jam is simple, however, there are certain subtleties, the observance of which will allow you to achieve the desired result.

For the preparation of delicacies, only ripe berries are used without damage and pest damage. The peel is cut from the pulp and cut into arbitrary pieces. The size in this case does not matter, since the jam is cooked for a long time and during this time it will become soft and turn into a homogeneous mass.

To make the consistency of the delicacy smooth, grind the fruit puree at the end with a submersible blender.

A large number of desserts are cooked with the addition of water. Thicken the treat with gelling additives. It can be pectin, agar-agar or regular gelatin.

Ready jam is packaged in sterilized jars and canned with tin lids.

Melon goes well with citrus fruits, apples, or other sour fruits. However, the proportions indicated in the recipe should be observed, otherwise they may overpower the melon aroma.

Important! The taste of jam will acquire pleasant notes if you add spices in moderation to it: anise, cinnamon, vanillin or other spices.

Melon jam recipes for the winter

There are many recipes for making melon jam for the winter. Below are the most popular ones.

Simple melon jam for the winter


  • 700 g caster sugar;
  • 1 kg of ripe melon pulp.


  1. Wash, soak with a napkin and cut the melon into two equal parts. Remove fibers with seeds with a knife or spoon. Cut. Do not cut off the rind.
  2. Separate the flesh from the rind. Place it in a blender bowl and beat until puree. Put it in a basin. Add sugar and stir.
  3. Put the bowl with fruit puree on a low heat. Cook for 10 minutes, periodically carefully skimming off the foam. Remove from the stove, cover with gauze. Repeat the procedure 3 more times. The interval must be at least four hours.
  4. Rinse jars with soda solution and sterilize. Boil the lids. Arrange the hot jam in the prepared container and roll up hermetically. Transfer the cooled delicacy to a cool room for storage.

Melon jam for the winter with oranges


  • 400 g ripe melon;
  • ½ kg of fine sugar;
  • ½ orange.


  1. Peel, cut the berry into small pieces. Place in a saucepan. Sprinkle with granulated sugar and refrigerate overnight.
  2. The next day, put the saucepan on the stove and bring the contents to a boil over low heat. Cook, stirring, for a quarter of an hour.
  3. Pour boiling water over half of the orange, cut into slices and grind in a food processor until smooth, or twist in a meat grinder.
  4. The orange is added to the boiling melon mixture, stirred and interrupted with an immersion blender until puree. Cook for another 5 minutes. Ready jam is hot packed in sterile glass containers and hermetically rolled up.

Melon Lemon Jam Recipe


  • 2 kg of ripe melon pulp;
  • 1 cinnamon stick;
  • 1 kg of fine sugar;
  • 1 large lemon.


  1. Wash the melon. Cut in two and remove the fibers and seeds. Cut the peeled pulp into not too small pieces.
  2. Dip the lemon into a saucepan with boiling water and blanch for 3 minutes. This will get rid of the bitterness. Dip with a napkin. Cut into half rings and remove seeds.
  3. Place pieces of melon in a saucepan and cover with sugar. Spread lemon slices on top and stand for 6 hours. Put the pan on low heat, add a cinnamon stick and cook for half an hour.
  4. Transfer the resulting mass to a blender bowl, remove the cinnamon stick. Grind until smooth and puree. Return to the saucepan and simmer for another 10 minutes over low heat. Arrange the boiling jam in the jars, having previously sterilized them. Roll up with tin lids and cool under a warm blanket.

Melon jam recipe for the winter "five minutes"


  • 1 small lemon;
  • 600 g caster sugar;
  • 1 kg of melon pulp.


  1. The melon is peeled. Cut the pulp into pieces or bars.
  2. Put the prepared melon in a saucepan, sprinkle the layers with sugar. Withstand two hours so that she let the juice out.
  3. The lemon is poured over with boiling water. Part of the zest is removed. Cut the lemon in half and squeeze the juice out of it.
  4. Banks are well washed, sterilized in any convenient way. Tin lids are boiled for 5 minutes over low heat.
  5. The dishes with pieces of melon are placed on the stove and brought to a boil, stirring continuously so that the sugar does not burn. Cook for 5 minutes, add juice and lemon zest. The resulting mass is puréed with an immersion blender. Hot jam is packaged in prepared glass containers and tightened with lids. Turn over, insulate with a blanket and leave for a day.

Melon jam for the winter in a slow cooker


  • 1 kg of fine crystalline sugar;
  • 1 lemon;
  • 1 kg of melon pulp.


  1. The top rind is cut from the melon. Use a spoon to scrape out the seeds with fibers. The pulp is cut into pieces and chopped using a food processor or meat grinder.
  2. Lemon is poured over with boiling water, wiped off with a napkin. Remove the zest from it, cut it in half and squeeze out the juice.
  3. Lemon juice is poured into the multicooker bowl and the zest is added. Fall asleep with sugar, start the "steaming" program and cook until the crystals are completely dissolved.
  4. Spread melon puree in a container. Close the lid and transfer the device to the "extinguishing" mode. The timer is set for an hour and a half. After the sound signal, the hot mass is packaged into jars, having previously sterilized them and rolled up with boiled lids.

Jam for the winter from melon with lemon and banana


  • 850 g of melon pulp;
  • 800 g caster sugar;
  • 2 lemons;
  • 3 bananas.


  1. The washed melon is peeled, peeled from seeds and fibers. The pulp is cut into small pieces. Put in a saucepan, cover with sugar and leave overnight.
  2. Lemons are poured over with boiling water, wiped off with a napkin, lightly rolled on the table and one is cut in half. Juice is squeezed out of it and poured into a melon-sugar mixture. Put on a small fire and cook, stirring regularly, for half an hour.
  3. The second lemon is cut into circles. Bananas are peeled and chopped into rings. All are laid out with the rest of the ingredients and cook for about 20 minutes. They interrupt all the components with a blender and continue to boil until the required density.

Melon jam with apples


  • 1 kg 500 g of melon pulp;
  • 1 kg of fine sugar;
  • 750 g peeled apples.


  1. Apples are washed, cut, cored. The peel is cut off. The pulp is cut into cubes. The melon is rinsed, the pulp is separated and stripped of seeds and fibers. Chop into pieces a little larger than apples.
  2. The fruits are transferred to a saucepan, covered with sugar and left for five hours. Stir and put on low heat. Boil down for half an hour, periodically removing the foam.
  3. The resulting mass is interrupted with a blender and continue to cook for another 6 minutes.
  4. Banks are washed with soda solution, rinsed thoroughly and sterilized in any convenient way. The delicacy is packaged in a prepared container hot and hermetically rolled up.

Terms and conditions of storage

The shelf life of a treat depends on the method of canning and the place:

  • in sterile jars, rolled up with metal lids, in a basement or cellar - 2 years;
  • in the same container at room temperature - from six months to a year;
  • in glass containers under a nylon lid - 4 months in the refrigerator.
Important! Use only high-quality ingredients for making jam, and observe the cooking time according to the recipe.

Banks must be sterilized, and the lids are boiled for 5 minutes.


A simple melon jam recipe for the winter is a great way to prepare a delicious, aromatic, thick treat that you can simply spread on bread or use as a filling for baking.


Give feedback