Melon jam — an original treat for those with a sweet tooth. Its amber color, firm chunks, rich flavor, and additions like lime, lemon, mint, and spices will delight true gourmets. We’ve gathered 10 tried-and-tested recipes for delicious melon jam.
Table of contents
Selecting and Preparing the Fruit
The standard jam-making process involves simmering fruits and berries in concentrated sugar syrup. To speed things up, the prepared fruit is coated in refined sugar, and once the juice is released, it’s heated. The longer the mixture cooks, the thicker it becomes.
Ripe melons with sweet, aromatic flesh are ideal for jam. The chunks should remain firm and not fall apart, so melons with a softer texture are better suited for jams and preserves.
Best melon varieties for jam: Charentais, Honeydew, Galia, Cantaloupe, and Canary melon.
Tips for selecting and preparing melons:
- Inspect the fruit before buying — avoid dents, cracks, or brown spots.
- A ripe melon has a dry stem, a hollow sound when tapped, and a strong fragrance.
- Even less sweet melons work for jam, as long as the flesh is firm.
- Before cutting, wash the melon, halve it, and scoop out the seeds and fibrous core with a spoon or knife.
- Remove the rind and cut the flesh into neat, small pieces.
- For rind-based jam, soak the peels in water with baking soda to soften (1 tsp per 1 liter of water).
The rest of the process depends on the recipe.
The Best and Easiest Recipes
Delicious and healthy melon jam is best made with ripe but not overripe fruit. Enhance the flavor with lemon, lime, orange, ginger, cinnamon, or alcohol. Here are our top tested step-by-step recipes.
Classic Recipe
Ingredients:
- 1 kg melon;
- 1 kg sugar;
- 25 g citric acid;
- 250 ml water.
Place the prepared melon in a deep pot, add sugar and citric acid, and let sit for 30 minutes. Heat over low flame for 15 minutes, then let cool completely. Return to heat for another 10 minutes. Pour hot into 250 ml jars and seal.
With Lemon
Ingredients:
- 1 kg melon;
- 1 kg sugar;
- 1 large lemon;
- 3 g vanilla powder or 1 vanilla pod.
Cut the melon into cubes, place in a pot, and coat with sugar. Slice the lemon thinly and add to the melon. Let sit overnight.
Heat gently for 10 minutes, stirring constantly. Let rest for 10 hours, then reheat for another 10 minutes. Add vanilla, stir, and cook 5 more minutes. Pour into jars and seal while hot.
With Lime and Mint
Ingredients:
- 500 g melon;
- 3–5 fresh mint leaves;
- ½ lime;
- 180 g sugar.
Cut the melon into decorative cubes, place in a bowl, and coat with sugar. After 30 minutes, heat gently until boiling. Add mint and lime juice. Simmer for 10–15 minutes, then pour into clean jars and seal.
"Shock" Melon Jam
This method gets its name from the quick boiling process, which keeps the chunks firm and translucent.
Ingredients:
- 1 kg melon;
- 1 kg sugar;
- 250 ml water;
- ½ lemon.
Cut the melon into cubes. Make a syrup with water and sugar, add the melon and lemon juice. Bring to a boil and simmer for about an hour, stirring gently. Once thickened, transfer to jars and seal.
With Cinnamon
Ingredients:
- 700 g melon;
- 700 g sugar;
- 15 g citric acid;
- cinnamon sticks.
Cube the melon, coat with sugar, and let sit for 30 minutes. Heat gently, add citric acid, and simmer for 15 minutes. Place a cinnamon stick in each jar before filling with jam. Seal tightly.
With Banana
Ingredients:
- 1 kg melon;
- 2 ripe bananas;
- 500 g sugar;
- ½ lemon.
Cube the melon and slice the bananas. Combine with sugar and let sit for 30 minutes. Simmer for 15 minutes, then add lemon juice and cook for 5 more minutes. Pour into jars.
With Brandy
Ingredients:
- 1 kg melon;
- 1 kg sugar;
- 100 ml brandy;
- 1 lemon.
Cube the melon. Make a syrup with water, sugar, lemon juice, and brandy. Add the melon and simmer for 40–50 minutes until thickened. Pour into 250 ml jars and seal.
"Topaz" Jam with Ginger
Ingredients:
- 800 g melon;
- 800 g sugar;
- 500 ml water;
- a pinch of ground ginger;
- 1 lemon.
Blanch the melon cubes in boiling water for 5 minutes. Make a syrup, add the melon, and bring to a boil. Let sit for 8 hours. Reheat, add ginger and lemon juice, and simmer for 15 minutes. Pour into jars.
Melon Rind Jam
Ingredients:
- 800 g melon rinds;
- 1 kg sugar;
- 5 g citric acid;
- 5 g vanilla powder.
Soak the rinds in baking soda water, then slice into strips. Coat with sugar and let sit for 2–3 hours. Heat gently, bring to a boil, then let rest for 6 hours. Repeat twice. Add citric acid and vanilla at the end. The syrup will thicken, and the rinds turn translucent. Seal in jars.
In a Slow Cooker
Ingredients:
- 800 g melon;
- 1 orange;
- 600 g sugar;
- 5 g vanilla powder.
Cube the melon and orange flesh. Combine with sugar in the slow cooker. Cook on "Stew" for 1 hour (lid off), stirring occasionally. Once thickened, pour into jars.
Tips for Cooking, Canning, and Storage
For perfect melon jam, follow these expert tips:
- Always sterilize jars and lids before filling.
- Extra pasteurization isn’t needed — sugar acts as a natural preservative.
- After sealing, invert the jars and wrap in a thick towel until cool.
- Store in a cool, dark place.
- The standard fruit-to-sugar ratio is 1:1, but adjust to taste.
- Replace refined sugar with coconut sugar (1:10 ratio).
- Balance sweetness with citric acid, lemon, or lime juice.
- Use a copper or stainless-steel pot — enameled pans may cause burning.
- Stir with a wooden or silicone spatula to prevent oxidation.
- When using a slow cooker, keep the lid off for evaporation.
- Use twist-off or screw-top lids for sealing.
- Test syrup readiness by dropping a bit on a plate — if it sets, it’s done.
- Skim off foam for a clear syrup.
Reviews
Melon jam is a true delicacy, as these glowing reviews show.
Sophie, France: “I’ve made melon rind jam for years. My family loves it. I add star anise or cinnamon sticks while cooking, then remove them. Perfect for open-faced tarts!”
Emma, Germany: “First tried melon jam at a friend’s house. Last year, I made a batch with citric acid. The melon wasn’t too sweet, so I added extra sugar and lemon juice. It was the first jar we finished!”
Conclusion
Melon jam is a wonderful way to preserve summer’s bounty. The chunks stay firm in the syrup, which turns thick and fragrant, almost like honey.
Use it as a pie filling, dessert topping, or with ice cream. Lemon or lime juice balances sweetness, while cinnamon or star anise adds spice.