How to cook simple but very tasty melon jam

Melon jam has a delicate texture and a wonderful aroma. Melon pairs well with apples, citrus fruits, berries, and spices, which enhance the flavor of this sweet treat. In this article, we’ll reveal the secrets of making melon jam and share tried-and-tested recipes.

Selecting and Preparing the Fruit

For making jam, use soft, overripe melons. The flesh of such fruits is sweet—sometimes even cloying—and quickly breaks down during cooking.

Before cutting, wash the melon with warm water and pat it dry. Then, slice the fruit, remove the seeds, and peel off the skin. Cut the flesh into small pieces so it cooks down into a puree faster.

Melon jam is often made with apples, whose flesh is rich in pectin—a natural thickener. Before cooking, peel the apples, remove the core, and dice them into small pieces.

Citrus fruits are thinly sliced or ground in a meat grinder and cooked down with the other ingredients. Most melon jam recipes use only the juice and zest.

Adding banana creates an interesting tropical twist. To balance the sweetness, use citric acid or fresh citrus juice.

How to Make Melon Jam

The process involves simmering the fruit mixture until it thickens. Overripe melons with soft, very sweet flesh work best. Preparing the ingredients won’t take long. There are two methods for making jam:

1. Cut the flesh into random pieces, place them in a pot, and sprinkle with sugar. After a while, the melon will release its juice. Simmer over medium heat until the pieces soften completely, stirring constantly with a wooden spoon. Then, blend into a puree using an immersion blender and cook to the desired consistency.
2. The second method involves grinding the raw melon flesh. Use a meat grinder or blender for this. Mix the puree with sugar and cook over medium heat until thickened.

Adjust the sugar quantity based on the melon’s sweetness. Use an enamel pot or a wide pan for making the jam.

Classic Simple Recipe

This melon jam recipe is quick to prepare and has a pleasant taste.

Ingredients:

• 1 kg melon;
• 300 g granulated sugar;
• 15 g citric acid.

Instructions:

1. Cut the melon into pieces, remove the skin and seeds. Dice the flesh, place it in a pot, and cook for 15-20 minutes over low heat.
2. The melon will release a lot of juice. Stir frequently with a spatula at this stage to speed up evaporation.
3. After cooking, pass the mixture through a sieve or blend with an immersion blender.
4. Add sugar and citric acid. Simmer on low heat until thickened, stirring occasionally.
5. Pour the hot jam into jars and seal. Store in the refrigerator.

Melon Jam in a Slow Cooker

A slow cooker simplifies the process—just prepare the ingredients and let the appliance do the work.

Ingredients:

• 1 kg melon;
• 400 g sugar;
• 1 large lemon.

Instructions:

1. Wash the melon, cut it, and remove the seeds. Peel and dice the flesh. Place in the slow cooker and add sugar.
2. Select the "Steam" program and set the timer for 10 minutes.
3. After the signal, let the mixture cool for 40-60 minutes. Then, run the "Steam" program again for 10 minutes and let it cool once more.
4. Blend the mixture with an immersion blender. Choose the "Pilaf" program for 40 minutes. At the end, add lemon juice and stir. If the jam is too runny, simmer with the lid open until thickened.
5. Pour into jars and seal.

Best Recipes with Additives

Fragrant melon pairs wonderfully with various fruits and berries. Tart apples and citrus fruits balance its sweetness, while spices (star anise, cinnamon, cloves) add an exquisite aroma.

With Apple

Apples thicken the jam, reduce cooking time, and temper the melon’s sweetness.

Ingredients:

• 1 kg apples (tart or semi-sweet varieties);
• 1 kg melon;
• 1.5 kg sugar;
• 250 ml water.

Instructions:

1. Peel, core, and dice the apples. Place in a pot.
2. Cut the melon, remove seeds and skin. Dice the flesh and add to the apples.
3. Pour in water and simmer until soft. Blend into a puree, add sugar, and cook for about two hours until thickened.
4. Pour the hot jam into jars and cover with muslin or cheesecloth. As it cools, a firm layer will form on top, preventing spoilage. Seal and store in a cool place.

Tip. You can make homemade parchment paper lids and tie them with jute.

With Apple, Condensed Milk, and Orange Zest

Try this recipe for a jam with a creamy undertone, brightened by orange zest.

Ingredients:

• 1 kg melon;
• 2 g vanilla powder;
• 1 pinch ground cinnamon;
• 0.5 kg apples;
• 20 g condensed milk;
• 200 g sugar;
• zest of one orange.

Instructions:

1. Peel the fruits and grind the flesh in a meat grinder. Transfer to an enamel pot, add sugar, and simmer over low heat.
2. Cook until thickened, skimming off any foam.
3. Add condensed milk, cinnamon, vanilla, and zest. Stir and cook for 5-7 minutes.
4. Pour into sterilized jars and seal.

With Banana

Banana makes the jam thicker and sweeter, reducing or eliminating the need for added sugar.

Ingredients:

• 1 packet pectin;
• 1 lemon;
• 500 g melon;
• 200-300 g sugar;
• 300 g banana flesh.

Instructions:

1. Peel and dice the melon. Slice the banana and lemon (with peel).
2. Place the melon in a pot and add sugar. Simmer for 15-20 minutes, stirring.
3. Add banana and lemon. Cook until thickened, ensuring it doesn’t burn.
4. Blend into a puree, bring to a boil, and add pectin. Stir well, cook for 2-3 minutes, then pour into jars. Seal with screw-top lids.

With Ginger

Fresh ginger adds a subtle spiciness and elevates the jam’s flavor.

Ingredients:

• 1 kg melon;
• 2 cm fresh ginger;
• 1 lemon;
• 400 g sugar;
• 1 cinnamon stick.

Instructions:

1. Prepare the melon and dice the flesh. Place in a pot, add sugar, and let sit for 1-2 hours.
2. Bring to a boil over high heat, then reduce and simmer for 30 minutes. Blend or sieve the mixture. Add lemon juice, grated ginger, and cinnamon.
3. Simmer for 7-10 minutes. Remove the cinnamon stick and pour into jars. Seal.

With Cinnamon

This recipe includes vodka, but you can substitute brandy, whisky, or omit it. Cinnamon gives the jam a delightful aroma—perfect as a topping for ice cream or puddings.

Ingredients:

• 2 kg melon;
• 2 kg sugar;
• 100 ml vodka (optional);
• 200 ml water;
• 1 lemon;
• 1 pinch cinnamon.

Instructions:

1. Peel and dice the melon. Place in a pot and sprinkle with sugar. Let sit until juice forms.
2. Bring to a boil and cook until soft. Blend into a puree, add alcohol (if using), lemon juice, and cinnamon.
3. Bring to a boil again, then pour into jars. Seal with metal lids.

How to Preserve Jam for Winter

To can melon jam for winter, follow any of the recipes above. Success depends on proper sterilization. Sterilize jars beforehand using steam or a microwave.

For jar sterilization, use a large pot. Place a kitchen towel at the bottom to prevent cracking. Boiling water should cover the jars up to 2 cm below the rim. Sterilize lids as well. Half-liter jars need 10-15 minutes; liter jars require 20-25 minutes.

After sterilization, seal the jars and invert them. Cover with a thick blanket and let cool completely. Store in a pantry at room temperature.

Shelf Life and Storage

Jam made without additional sterilization should be refrigerated or stored in a cellar. Otherwise, it won’t keep for long.

Note. Sterilizing jars in a water bath allows the jam to last for years at room temperature. Sugar content also affects shelf life—the more sugar, the longer it keeps.

Conclusion

Homemade melon jam is a fragrant, delicious treat that surpasses store-bought versions. Serve it with pastries, pancakes, or as a topping for desserts. The process is flexible—experiment with fruits, spices, and sugar levels to create unique flavors every time.