Melon and orange jam. Melon jam recipes Melon jam with orange for the winter

Step 1: prepare the melon.

We wash the melon under the flow warm water and put it on a cutting board. Using a knife, cut the component in half and from each part, using a tablespoon, remove seeds and fibers.

Now peel the melon and cut into small cubes. Transfer the chopped component to a large bowl and sprinkle 500 grams of sugar... Gently mix everything with the improvised inventory and leave it aside. for 2 hours. Attention: preferably a cool place such as a refrigerator. This must be done so that a sufficient amount of juice is released from the melon.

Step 2: prepare the syrup.

Pour the remaining sugar into an enamelled pot and fill it with clean water. We put the container on medium heat and, stirring from time to time with a wooden spatula, bring the contents to a boil. Immediately after that, screw on the burner and cook the syrup for a few more minutes until all the sugar has dissolved. At the end, using kitchen potholders, set the pan aside. Attention: the burner can be turned off, since it will not be useful to us yet.

Step 3: preparing the melon and orange jam - the first step.

We take a bowl with pieces of melon out of the refrigerator and immediately fill it with hot syrup. Using a wooden spatula, mix everything thoroughly and leave to infuse for a day aside. Important: so that insects or any dirt and food do not get into the mass, cover the container with a cloth towel, and fasten the edges of the bowl with clothespins so that the canvas does not come into contact with pieces of melon with syrup.

After the allotted time, carefully pour the syrup back into the enamel saucepan and set over medium heat. Let the liquid boil again. Immediately after that, once again pour the melon cubes with this syrup and again leave aside to infuse for 10 hours. Attention: do not forget to cover the bowl with a cloth towel.

Step 4: preparing the oranges.

30-60 minutes before the end of the time allotted for the tincture, we begin to prepare the oranges. To do this, first of all, we thoroughly rinse them under running warm water. Then put the ingredients on a cutting board and peel them with a knife. Separate each slice from each other and clean it of skin and bones. If necessary, cut the citrus into small pieces and transfer to a deep plate.

Step 5: sterilize glass jars with lids.

To prevent our jam from exploding at the most inopportune moment, we must sterilize jars with lids. To do this, first of all, we thoroughly rinse them under running hot water. A kitchen sponge and dish detergent will come to our aid. We carry out this procedure until you hear a creak if you run wet fingers over the glass of the jar. Immediately afterwards, we transfer the jars with lids upside down on a clean cloth towel with which we have laid the kitchen table in advance.

Now pour ordinary cold water into a large saucepan so that it half covers the container, and put it on high heat. When the liquid starts to boil, screw on the burner and proceed to sterilize the jars with lids. Put another clean cloth towel into the pan and tamp it with special tongs. This must be done so that the banks do not beat each other. Now we put the container here and boil it for 7-10 minutes... After the allotted time, we take out the jars with the help of kitchen tongs and move them upside down on a cloth towel that is located on the table. Next, put the lids in hot water and sterilize them the same time as glass.

After the allotted minutes, turn off the burner, and take out the contents of the container from here and place it on the table too.

Step 6: preparing the melon and orange jam - the second step.

When the melon is infused a second time in syrup, now we begin to cook it with orange slices. So, pour the contents of the bowl into a large enamel pot and add the crushed citrus vessels. We put the container on medium heat and, stirring from time to time with a wooden spatula, bring the mass to a boil. Immediately after that, screw on the burner and cook the jam until the melon cubes are soft and transparent. Then we check the degree of readiness of the sweet mass. To do this, using a clean, dry tablespoon, collect some jam and pour it onto a flat plate or saucer. If it does not spread quickly over a flat surface, then the jam is ready and you can turn off the burner. If not, then it is worth extending the cooking time by another 5-10 minutes.

Now, using a scoop, pour hot jam into sterilized jars and tighten them tightly with metal lids. We put it upside down in some secluded place and wrap it up with a warm blanket. When the jam reaches room temperature, we transfer the jars to the pantry or any other place where there is no direct sunlight.

Step 7: Serve the melon and orange jam.

In fact, after boiling, the jam is ready and can be served at the dessert table (which we usually do). But to all sweet lovers who want to feel the aroma of summer in a cold season, I advise you to restrain yourself and open it at the right moment. When the time comes, we take out a jar of jam from the pantry, open it and put it with a tablespoon into a deep bowl. We serve the sweet mass to the dessert table along with tea, coffee, as well as slices of bread or toast, on which you can spread it and just get the maximum pleasure. After all, the jam is not only very tasty, but also aromatic!
Bon appetit, everyone!

Any melon (watery, unsweetened) can be used to make jam, as long as it is ripe. In any case, it will give an unforgettable aroma, and during the cooking process it will turn into almost a jelly-like jam;

Such jam can be added to various baked goods, for example, in the form of filling for pies, pies, pastries, cakes and much more;

To make the jam sweeter, you need to add juicy ripe orange fruits to it. Best of all are Egyptian citrus fruits. They go practically without acidity.

People have learned how to prepare a fruit treat for the winter long ago. What kind of jam have not been invented! Previously, our grandmothers made jam mainly from one fruit or berry row: apples, pears, plums, apricots, cherries, currants and so on, today the hostesses make the most unexpected and seemingly incompatible tandems.

Well, everything in this world moves and changes, and, as you know, everyone has different tastes, and therefore everyone, even the most unusual recipe jam has a right to exist.

Tell me: have you ever tried melon jam with orange? The wonderful aroma and unusual taste of this sweet delicacy delivers truly royal pleasure! And its bright sunny color will fill your home with positive even on the most rainy day! Well, friends, having tried this jam, will simply be delighted with your culinary skills!

As you can see, there are enough advantages for making melon jam with orange, besides, our recipe is very simple and unpretentious, so you are guaranteed an excellent result.

Ingredients

• Melon - 1 kg;
• Sugar - 0.5 kg;
• Orange - 1 pc. (200-250gr.)

Preparation

Of course, in order to make our sunny jam, you need to purchase the starting products. And for them we go to the market. It is there that you can choose, having previously tasted such a melon, which one you like best.

Immediately, we note one important detail in choosing a melon. If you want to make jam, where whole pieces will be visible, then you need to take with a denser pulp, if this does not matter to you, then choose purely according to taste and always by smell. The more fragrant the melon, the tastier!

Our starting material for jam was very juicy, sweet with tender pulp and unsurpassed aroma of Amal melon. During cooking, she did not retain the pieces, but the taste and aroma of the jam came out just amazing.

As companions to our melon, we chose an orange with a sweet and sour taste, it will give the jam a delicate citrus note and slightly shade the sweet taste.

In general, the jam will come out truly royal!

Let's start cooking. We wash the melon thoroughly. Then cut it in half lengthwise. Let's arm ourselves with a tablespoon and use it to select seeds. Next, we cut the melon into slices, separate the peel, and divide the pulp into approximately equal pieces.

After the melon is prepared, we weigh it, we have 1 kg of net weight. When you buy, keep this point in mind, from a third to half of the total weight of the melon can go to waste.

Now let's get to the orange. First, wash, then remove the peel from it and, dividing the fruit into four parts, chop it into quarters (not very thin).

In a deep bowl or directly into the saucepan in which we will cook the jam, lay the melon slices in layers, on them quarters of orange.

Sprinkle with sugar on top.

And lay out the layers again until the ingredients run out.

We leave for a while (for each type of melon it will be different), until we see a sufficient amount of released juice. Our beauty, as you can see, gave it a lot.

It's time to put our magic jam to cook.

Boil for about half an hour and set aside to cool completely. Then we continue to cook again. We do this 3-4 times. In general, until you are satisfied with its consistency.

Then we pour the melon and oranges jam into sterile (necessarily warmed up) jars and roll them up for the winter. That's all! The sunny treat is ready! Earlier we gave a few more.

Recipe melon jam with orange:

Melon is a wonderful gift from August, sweet and aromatic, absorbing all the warmth of the outgoing summer. Basically, we try to have time to eat it fresh, but the most avid jam lovers will certainly want to try it in such an original way. Moreover, when buying a melon, it is not always possible to choose a soft and ripe melon, so if you are unlucky, you have purchased a slightly greenish melon - put it aside for making jam, in this form we just need it!

The melon must be peeled from the yellow skin and cut into medium cubes. Cover with sugar on top and leave for 2-3 hours.

During this time, the melon will let out the juice and dissolve all the sugar, which ultimately will give us the necessary syrup.

Remove the whole melon from the syrup with a slotted spoon, put the bowl with the syrup on the fire and bring to a boil.

The syrup will turn white and rise before boiling, so watch out for the fire and make sure that the syrup does not overflow onto the stove. Return the melon cubes to the boiling syrup, cover the basin with a towel and set aside for 10 hours.

After 10 hours, repeat the stage - take out the melon, boil the syrup, put the melon in the syrup again and leave to infuse for 10 hours. We do not argue that making jam in this way is somewhat troublesome, but all the melon cubes will remain intact for you!

Before the third cooking, cut the orange peeled from the bright peel, cut its pulp into quarters.

Cook melon and orange jam for 5-10 minutes.

Then roll it up in jars for the winter.

You can eat such jam with tea, use it as a sweet filler in pies, dip pancakes and pancakes in it.

Fragrant melon jam with orange is ready!

By itself, it is incredibly tasty and aromatic, and in combination with orange and other fruits it turns into a divine delicacy, which will be especially pleasant to enjoy in the cold winter season.

How to cook melon jam with orange and lemon - a recipe for the winter

Ingredients:

• melon (pulp) - 995 g;
• oranges - 280 g;
• lemon - 110 g;
• filtered water - 420 ml;
• granulated sugar - 995 g;
• brown sugar - 55 g;
• vanilla pod - ½ pc.

Preparation

Initially, we prepare the required amount of melon pulp by cutting the fruit in half, cleaning the seeds with the accompanying pulp, and also removing the peel of the melon. We chop the resulting pure raw material for medium-sized jam into cubes and start for oranges. Peel the fruits, then disassemble them into slices and cut them into slices identical in size to melon slices. Now pour brown sugar into the water, put the container on the stove, heat it until all the crystals are dissolved and lay the prepared melon and orange slices. We boil the contents of the vessel for twenty minutes, then add white granulated sugar, squeeze the lemon juice to the blank and continue cooking the jam until the desired thickness of the delicacy is obtained.

At the end of cooking, cut half the vanilla pod in half lengthwise and clean out the fragrant seeds from it, which we put in the jam and mix. It remains only to pack the most fragrant and delicious jam dry and after capping, put for some time under a warm blanket.

Melon jam with orange and banana - recipe

Ingredients:

• melon (pulp) - 995 g;
• large bananas - 3 pcs.;
• oranges - 550 g;
• filtered water - 270 ml;
• granulated sugar - 995 g.

Preparation

Bananas will make a special jam from melon with orange. To prepare a workpiece of this kind, prepared taking into account the above recommendations, pour the melon pulp with granulated sugar and put it on the refrigerator shelf for several hours or overnight. Over time, add purified water to the vessel with the workpiece and place it on the burner of the cooking stove. Do not forget to stir the base of the jam to avoid burning. After boiling, we boil the delicacy for five to seven minutes, after which we add bananas, peeled and cut into small circles or semicircles, as well as chopped orange pulp (without peel with zest).

We continue to cook the jam after boiling again until the desired consistency. The fire under the pot with jam should be very minimal so that the fruits in the syrup do not boil, but only languish a little.

When ready, lay out the finished aromatic jam on pre-sterilized jars, which we immediately seal and place upside down under a warm blanket.

Melon and orange jam in a slow cooker

Ingredients:

• melon (pulp) - 995 g;
• oranges (pulp) - 380 g;
• filtered water - 120 ml;
• granulated sugar - 870.

Preparation

Before proceeding to the preparation of the melon and orange jam in a slow cooker, first prepare and chop the melon and orange pulp, freeing the fruit from the peel, add one third of the total granulated sugar and leave for three to four hours to extract juice.

Now pour a little purified water into the multican and put the melon and orange cubes along with the juice. Fill in the remaining granulated sugar, mix and set the "Jam" or "Stew" program for one hour.

After the signal, we check the consistency of the workpiece and, if necessary, extend the cooking in the same mode for some more time, until the delicacy is boiled down to the desired density. In this case, do not close the lid of the device so that the moisture evaporates faster. When ready, the hot jam is laid out in sterile vessels, sealed and left for natural sterilization under a warm "fur coat".