How to make aromatic and delicious melon and orange jam for the winter

Jam – the most popular winter preserve made from fruits, berries, or even vegetables. Cooking in their own juice with added sugar helps retain the shape of the slices and enhances the flavour of the produce. In this article, we’ll reveal the secrets to making fragrant and delicious melon and orange jam using different methods.

Key Aspects of Jam Preparation and Ingredient Selection

Traditional jam-making involves cooking ingredients in a concentrated sugar syrup. This creates an environment that prevents bacterial growth and mould. Jars are sealed with airtight lids and additionally sterilised with steam. They can be stored at room temperature.

The second method of jam preparation skips cooking and sterilisation. In this case, the amount of sugar is increased, and the jars are covered with parchment paper and sealed with lids. This type of jam is stored in the fridge or cellar. The cold method helps retain vitamins and beneficial properties.

Try melon jam or marmalade, and you’ll never forget the taste of this aromatic treat. To prepare a delicious and healthy winter preserve from melon and oranges, choose fruits with firm, juicy flesh—avoid overripe, cracked, or spoiled ones. Otherwise, the jam will resemble fruit purée.

Before slicing, rinse the fruits in warm water. Peel the melon, remove the seeds, and cut the flesh into pieces. For a thicker consistency, blend some of the flesh into a purée. There are equally tasty recipes for making jam from melon rinds—soak them in water with baking soda beforehand.

Tip. Before adding oranges to the jam, remove the peel to avoid bitterness. If the membranes are tough, remove them and cut the flesh into pieces.

To enhance the flavour of melon-orange jam, consider adding nuts, honey, other berries, fruits, seeds, poppy seeds, or sesame. For example, lemon slices or zest can complement the melon’s taste, making the jam more vibrant.

Best Recipes

With so many variations of melon jam, it’s easy to feel overwhelmed. Every home cook tries to improve the taste by adding different ingredients.

Melon jam with citrus notes is especially popular. Orange or lemon pieces enrich the neutral melon flavour and add a pleasant tang. This treat will delight those who enjoy unique flavour combinations.

Simple Recipe

This is the easiest and least time-consuming recipe, requiring minimal ingredients.

You’ll need:

• peeled melon flesh – 2 kg;
• oranges – 2;
• water – 3 cups;
• sugar – 2 kg.

Preparation:

1. Cut the melon into pieces. For a decorative touch, use a shaped knife.
2. Place in an aluminium pot and sprinkle with sugar (500 g). Let sit for two hours—the melon will release juice.
3. Make a syrup with water and the remaining sugar, bring to a boil, and pour over the melon.
4. Place on the stove and simmer until it boils.
5. Peel the oranges, cut the flesh into pieces, and add to the melon. Cook for 10-15 minutes.
6. Cool and serve or preserve in jars using your preferred method.

Melon Jam with Orange Zest

Try this unique jam with orange zest, which adds a rich citrus aroma without overpowering the melon’s flavour.

You’ll need:

• melon flesh – 1.5 kg;
• sugar – 1.2 kg;
• liquid pectin – 125 ml;
• ginger root – 30 g;
• zest of three oranges.

Preparation:

1. Wash the fruits, remove seeds and peel, then cut into chunks.
2. Sprinkle with 600 g of sugar and leave overnight.
3. In the morning, drain the liquid into a pot, add the remaining sugar, and bring to a boil.
4. Place orange zest and ginger in a muslin bag and add to the boiling liquid. Transfer the melon to the syrup, add pectin, and cook until thickened. Skim off foam for a clearer jam. Remove and discard the muslin bag before finishing.
5. Enjoy immediately or preserve in jars with metal lids.

Here’s another recipe with orange peel, requiring more time. To eliminate bitterness, the zest must be prepared properly.

You’ll need:

• melon – 1 kg;
• sugar – 500 g;
• water – 500 ml;
• lemon juice – 1 tbsp;
• oranges – 3.

Preparation:

1. Peel the oranges, leaving minimal white pith. Slice into strips and soak in cold water overnight.
2. Wash and peel the melon, slice, sprinkle with sugar, and leave until morning. Soaking removes bitterness from the zest.
3. Drain the water, roll the zest into spirals, and thread them like beads. Boil in water for 15-20 minutes.
4. Drain and repeat boiling three more times.
5. For the syrup, bring the melon juice to a boil.
6. Add the zest and cook for 40 minutes, then add melon and lemon juice. Simmer for 10 more minutes.
7. Pour into sterilised jars and seal tightly.

With Orange and Lemon

You’ll need:

• melon – 700 g;
• brown sugar – 130 g;
• lemon – 1;
• orange – 1;
• pectin (optional) – 1 tsp.

This recipe uses only citrus juice. Pectin helps thicken the jam faster.

Tip. Microwave lemons and oranges for 30-40 seconds to extract more juice.

Preparation:

1. Wash and peel the melon, remove seeds, and cut into pieces. Place in a pot with a cup of water.
2. Simmer on low heat, mashing lightly with a fork.
3. Add sugar, orange and lemon juice, and bring to a boil. Simmer for 15-20 minutes.
4. Add a pinch of salt and pectin, stirring well.
5. Pour into jars and seal or serve chilled.

Orange-Melon Jam with Sesame

Sesame acts as a thickener and adds a subtle nutty aroma. This jam works great as a filling for open pies and pastries.

You’ll need:

• melon – 800 g;
• sugar – 500 g;
• vanilla to taste;
• sesame seeds – 30 g;
• orange – 1.

Preparation:

1. Peel and chop the fruits. Remove orange membranes.
2. Combine with sugar and simmer for 20-30 minutes.
3. Add vanilla and sesame, cook for 15 more minutes.
4. Pour into jars and seal.

Orange-Melon Jam in a Slow Cooker

Using a slow cooker saves time and effort.

You’ll need:

• melon – 1 kg;
• orange flesh – 400 g;
• water – 120 ml;
• sugar – 800 g.

Preparation:

1. Peel and chop the fruits, mix with 200 g sugar, and let sit.
2. Transfer to the slow cooker, add remaining sugar, and set to "Stew" or "Jam" mode.
3. Check thickness after cooking. Simmer longer if needed.
4. Pour into jars and seal.

How to Preserve Melon-Orange Jam for Winter

Any melon-orange jam recipe can be adapted for winter storage. Use additional sterilisation—place lidded jars in a pot with a towel at the bottom. Sterilise for 10 minutes (for 500 ml jars).

For no-sterilisation jam, increase sugar and cook until thick. Store in a cool place.

You’ll need:

• melon flesh – 1 kg;
• sugar – 500 g;
• medium orange – 1;
• natural vanilla pod.

Preparation:

1. Prepare fruits as usual, cut into pieces.
2. Mix with sugar and let sit overnight.
3. Simmer with orange juice for 5 minutes, then rest until evening.
4. Reheat, add vanilla, simmer for 10 minutes.
5. Sterilise jars for 10 minutes, then seal.

No-Sterilisation Recipe

You’ll need:

• melon – 1 kg;
• sugar – 800 g;
• water – 500 ml;
• pinch of citric acid.

Preparation:

1. Peel and chop melon, mix with sugar, and leave overnight.
2. Simmer for 10 minutes, then rest. Repeat for three days.
3. Add citric acid, boil for 10 minutes, and jar.

Helpful Tips

For perfect melon jam, follow these tips:

1. Remove orange seeds to prevent bitterness.
2. Use a decorative knife or melon baller for fun shapes.
3. Replace white sugar with coconut sugar for added nutrients.
4. Add lemon slices for balance if the jam is too sweet.
5. After sterilising, invert jars and cool under a blanket.
6. Use stainless steel or aluminium pots to avoid burning.
7. A slow cooker speeds up the process.
8. Use metal lids—plastic ones aren’t airtight.
9. Sterilise jars in a microwave or steam before filling.

Conclusion

Melon-orange jam, made using any of these recipes, delights with its rich flavour and aroma. Citrus zest and flesh balance the melon’s sweetness, adding a refined tang. Enjoy it as a spread, in tea, or as a pastry filling.