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Unusual sweet treats with the addition of lemon, apples, bananas, ginger, cognac and even pepper.
Try to choose a ripe, but fairly dense melon. Before cooking, remove the peel and seeds from it so that only the pulp remains.
To save the jam for the winter, pour it into sterilized jars and roll up the lids. Then turn it upside down, wrap it with a blanket or towel and leave it like that until it cools completely. Store jam in a dark, cool place, such as a pantry or refrigerator.
1. Simple melon jam
Ingredients
- 1 kg of melon;
- 1 kg of sugar.
Cooking
Cut the melon into small pieces, about 1 centimeter wide. Sprinkle with sugar, mix and leave for 4 hours at room temperature.
Put on the stove, bring to a boil and cook over low heat for 7 minutes after boiling, stirring constantly.
After 3 hours, boil again for 7 minutes. After cooling and, if desired, grind the mass with a blender to get a more uniform consistency. Then boil again for about 15-20 minutes.
2. Melon jam with lemon
Ingredients
- 800 g melon;
- 1 lemon;
- 400 g sugar.
Cooking
Cut the melon into pieces. Squeeze the juice from the lemon, and grate the zest on a fine grater.
Sprinkle the melon with sugar, stir and leave at room temperature for 3-4 hours or overnight.
Put the mass on the stove, bring to a boil and cook for 5 minutes over low heat. Then leave to cool. After 5 hours, add the zest and lemon juice. Boil again for 5 minutes, and then wait 5 hours. Boil the jam for the third time for the same time.
3. Melon jam with spices
Ingredients
- 500 g melon;
- 1 lemon;
- 200 g of sugar;
- 2 boxes of cardamom;
- 1 star anise.
Cooking
Cut the melon into small pieces. Squeeze the juice from the lemon, grate the zest on a fine grater. Put everything in a saucepan. Sprinkle with sugar. Add de-poded cardamom seeds and star anise and stir.
Bring to a boil over low heat and simmer until the sand is completely dissolved. Stir constantly.
Remove the pan from the stove and leave for a day. Then boil again and cook for 6-8 minutes. Repeat the brew the next day.
4. Melon jam with apple
Ingredients
- 450 g melon;
- 250 g of apples;
- ½ lemon;
- 150 g of sugar;
- 1 teaspoon of agar agar.
Cooking
Cut the melon into small pieces, apples into cubes. Squeeze out the juice from the lemon.
In a saucepan, mix the melon with sugar and lemon juice. Bring to a boil and simmer over low heat for 15 minutes. Cool and after about an hour and a half, hold on the fire for the same amount.
When the jam has cooled again, drain about a third of the syrup and dissolve the agar-agar in it. Leave on for 25-30 minutes.
Add the apples and agar-agar syrup to the melon pot. Boil and cook over low heat for about 15 minutes. Grind everything with a blender and bring to a boil again.
5. Melon jam with ginger
Ingredients
- 1 kg of melon;
- 70 g of ginger;
- 1 lime;
- 150 g of regular sugar;
- 150 g candy sugar.
Cooking
Cut the melon into small pieces. Chop the ginger. Squeeze the juice from the lime, grate the zest on a fine grater. Put everything in a saucepan, add both types of sugar and mix. Leave for 2 hours at room temperature. Stir occasionally.
Boil over high heat and cook, stirring constantly. After 5 minutes, remove the pieces of melon, and leave the syrup to boil for another 5 minutes. Return the slices to the pan and boil for 5 minutes.
6. Melon jam with banana
Ingredients
- 800 g melon;
- 400 g of sugar;
- 1 lemon;
- 1 banana.
Cooking
Cut the melon into medium pieces, sprinkle with sugar, mix and leave overnight at room temperature.
Squeeze juice from half a lemon. Cut the second half and banana into small thin slices.
Add lemon juice to melon. Bring to a boil and cook over low heat. After 30 minutes, toss the banana with lemon and cook until thickened, about 10-15 more minutes. Stir constantly.
7. Melon jam with cognac
Ingredients
- 1 kg of melon;
- 300 ml of water;
- 200 g of sugar;
- 200 ml brandy.
Cooking
Cut the melon into large pieces.
Boil water and dissolve sugar in it. Add the melon to the boiling syrup and cook over low heat for 15-20 minutes. Pour in brandy and stir.
Put the pieces of melon in a jar, pour over the syrup and roll up the lid.
8. Melon jam with orange and lemon
Ingredients
- 1 kg of melon;
- 1,200 ml of water;
- 2 teaspoons of soda;
- 1 lemon;
- 1 orange;
- 1 kg of sugar.
Cooking
Cut the melon into large pieces. Pour 1 liter of water with soda and leave overnight. Rinse well under running water and pat dry with paper towels.
Cut the citruses together with the zest into small pieces.
Boil 200 ml of water in a saucepan. Pour sugar, mix and cook over medium heat until completely dissolved. Add lemon and orange to the syrup and let it boil for another 4-5 minutes. Put the melon in the pan, turn off the heat, cover with a napkin or gauze and leave for 5-6 hours or overnight at room temperature.
Then bring to a boil over low heat and simmer for 10 minutes. After 1 hour, boil again for the same time. Repeat the procedure after another 1 hour. Cool down after the third boil.
9. Melon Pepper Jam
Ingredients
- 1 kg of melon;
- zest of 2 lemons;
- 150 ml lemon juice;
- 850 g of powdered sugar;
- ½ teaspoon ground white pepper.
Cooking
Cut the melon into pieces about 3 cm long. Grate the zest on a fine grater. Mix everything with lemon juice and powdered sugar. Cover and refrigerate for 6-8 hours or overnight.
Boil over high heat, then reduce it to very low and cook for 45-60 minutes. Stir constantly. A few minutes before cooking, add pepper.
10. Melon jam with cucumber and mint
Ingredients
- 250–300 g cucumbers;
- 400–500 g melon;
- 250 g sugar for jam (with pectin);
- 1 teaspoon of citric acid;
- 1 pinch of vanillin;
- 1 sprig of mint.
Cooking
Peel the cucumbers and, together with the melon, grate on a fine grater. Add sugar, citric acid, vanilla and chopped mint. Leave for 2 hours at room temperature.
Bring to a boil over high heat and cook, stirring constantly. After 5 minutes, put a little jam on a plate. If it does not harden and spreads, cook for a few more minutes. If the drop hardens, the delicacy is ready.