Melon jam for the winter - recipes with lemon, orange and banana

Melon jam (jam) – with lemon, apples, bananas and spices

Melon jam with lemons (jam)

Melon jam is very flavorful and inexpensive. With us, 1 kg now costs only 24 rubles. Small melons weigh 1.7-2 kg, after cleaning the whole thing decreases by about 1/3. That is, melon pulp costs 36 rubles/kg. At this price, it makes sense to make jam.

I made melon jams: with apples and lemon, melon with lemon and melon jam with lemon and ginger. That is, jam from fruits crushed into puree. If you cook melon jam in pieces, for some reason it turns out not very interesting (reminiscent of zucchini, only sweet), but when the melon is crushed and seasoned with fragrant cloves or other spices, the jam is magically transformed into something beautiful and very tasty ! And the house smells sweet with a mixture of fruity and spicy aromas!

How much sugar to put in

If you have the opportunity to store preserves and jams in the refrigerator or basement, then you can make the most delicious melon jam - with a little sugar. It turns out fresher and lighter in taste. Just beautiful!

In low-sweet jam, which must be stored in the cold, add 300-350 g of sugar per 1 kg of peeled melon pulp (or melon + other fruits). Or you can use 0.5 kg of sugar per 1 kg of total weight of peeled fruit. These recipes have been tested, everything is delicious.

And if you don’t have space to store jars in the cold, then you need to put at least 0.7-0.8 kg of sugar per 1 kg of all peeled fruits in the jam. Or better yet, 1:1 (1 kg of sugar for every kg of melon or melon + other fruits and berries). My cold storage space is full, so I made it for storage at room temperature (put 0.7-1 kg of sugar for each kg of fruit). You can take less sugar if you have a free refrigerator or basement.

Features of making melon jam

The technology for preparing such jam is generally no different from the preparations from garden berries and fruits that most Russians are accustomed to. But it (especially when adding oranges, lemons, and other citruses) stands out with its original taste and aroma. Externally, the jam resembles pineapples in honey. But only if you choose and prepare the ingredients correctly.

Selection and preparation of ingredients

If you don’t have your own melons in the garden, it’s better to buy them for jam not in the store, but in the market. “Homemade” fruits are not treated with harmful chemicals and are not picked unripe to improve shelf life. Such specimens are sweeter and more aromatic.

The finished dessert will not spoil, even if the fruit is overripe, but its aesthetics will suffer. Excessively ripe melon turns into mush in jam; the pieces are not preserved whole. Therefore, the pulp should be quite dense. Or you will have to use only that part of it that is located closer to the skin.

A melon suitable for jam can be “identified” by:

the absence of dents, cracks, other mechanical damage on the skin, dark brown spots indicating the beginning of the process of decay;
dry stalk;
a dull sound that appears when you tap your knuckles on the skin;
pronounced, but not too intense aroma.

Only melon pulp is used for jam. Therefore, the fruit must be washed, cut in half, and the core removed with a spoon or knife. Next, it is divided into slices, the peel is removed, and the pulp is cut into small (3-5 cm) cubes or bars. In principle, the shape of these pieces is not important.

Important! The jam will turn out very beautiful if you use a special spoon to form balls from the melon pulp. But its consumption in this case will be greater.

There are no such strict requirements for oranges, lemons, and other citrus fruits. You can easily buy them in a store, making sure they are not spoiled. Most often, only the pulp is required for jam. Therefore, peel the washed citrus fruits, divide them into slices, remove the white film and cut them. If you also need zest, cut it thinly with a knife or grate it on a fine grater, making sure that the white layer underneath does not get into the jam. Otherwise it will be slightly bitter.

Important! The jam is prepared in an aluminum or stainless steel container. It is desirable that there are no scratches or other mechanical damage on it.

Recipe for melon and orange jam for the winter

To make jam according to this recipe you will need:

melon pulp – 800 g;
orange – 1 piece (medium size);
granulated sugar – 400 g;
drinking water – 60 ml.

One serving of ingredients makes about a liter of jam. The dessert is prepared like this:

Pour sugar into a container for making jam, add water. Heat over low heat, stirring constantly. When the crystals dissolve completely, you will get a syrup.
Add diced melon and orange to the boiling liquid. After boiling again, cook for 5-7 minutes, remove from heat.
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Let the jam cool for 8-10 hours. Boil again, cook again for 5-7 minutes.
Repeat the third stage again, pour hot into jars.
Important! With this “step-by-step” cooking, pieces of fruit are gradually soaked in syrup and transformed into a kind of candied fruit, retaining the shape and even the texture of the pulp. They are very convenient to eat as a snack with hot tea, or use as a filling for baked goods.

Recipe for melon jam with lemon for the winter

This recipe is almost similar to the previous one. For melon jam with lemon you will need:

melon pulp – 800 g;
lemon – 1 piece (medium size);
granulated sugar – 400 g.

Making jam is easy:

Cover the chopped melon with sugar. Let stand in a warm room for at least 3-5 hours, shaking the container occasionally. You can even leave the jam “blank” in the room overnight.
Place the container on the stove, bring to a boil over medium heat, and cook for five minutes.
Let the jam cool for 5-6 hours. Add zest and squeezed lemon juice, stir. Cook for another five minutes after boiling.
Repeat after another 5-6 hours, pour into jars.
Important! In taste and appearance, such jam can easily be confused with pineapple jam. The lemon juice makes the syrup and the melon pieces themselves lighten. The slight sourness in the taste of the dessert enhances the similarity.

How to make melon and banana jam

800 g melon pulp
3 bananas
2 cups sugar
3 lemons

Recipe for winter melon jam with banana:

1. In the evening, cut the melon pulp into small cubes, add sugar, and place the pan in the refrigerator.

2. The next day, add a glass of water and cook for 7 minutes after boiling.

3. Then add the chopped banana and lemon, which needs to be peeled and cut into thin slices. Cook the melon and banana jam over low heat until thick and transparent.

You need to cook for no more than 20 minutes, because these fruits are very soft and tender. Roll into jars.

Melon jam with citric acid

In addition to melon pulp (1 kg), you will need:

granulated sugar – 1 kg;
drinking water – 250 ml;
citric acid – 25 g.

How to make jam:

Place the melon pieces in a suitable container. Add sugar mixed with citric acid and add water. Mix carefully and let stand for about half an hour.
Bring the jam to a boil over low heat, cook for another 15 minutes.
Allow the liquid to cool completely and boil again. After ten minutes, remove from heat and pour into jars.

The aroma of this jam is inferior to that prepared with regular lemon. Therefore, you can add other spices to it - cloves, cinnamon, anise. They are tied in gauze and lowered into a container for the duration of cooking. Then they are removed (there is no need to put spices in jars).

Banana Jam for the Winter: 10 Simple Recipes

Banana jam is an unusual culinary know-how. Wild berries and garden fruits have been replaced by exotic fruits. Banana preparations have not only high nutritional properties, but also a delicate taste and aroma.

A huge plus of this jam: bananas themselves are quite sweet fruits. Therefore, to create a dessert you do not need a large amount of granulated sugar.

A special feature of preparing preparations from tropical fruit is the obligatory presence of acidic components in the recipe. You don’t want the jam to lose its appetizing light color, do you? Choose a dish to your liking and start creating a culinary masterpiece.

Banana jam - the easiest recipe

Here is the simplest banana treat recipe. It doesn't take much time to prepare it. In just 20 minutes, there will be an amazing delicacy on your table that will make you look at this exotic fruit from a completely different angle.

Ingredients:

bananas – 800 g;
sugar – 80 g;
water – 80 ml;
citric acid – 1/3 tsp.

Preparation

Peel the fruit. Place them in a small saucepan.
Add sugar and water.
Mash the contents of the pan with a spoon or fork until it becomes a “porridge”. Don't worry if there are small uncrushed slices left. This is even better - they will add a “zest” to the dish.
Bring the banana porridge to a boil over low heat. Don't forget to stir occasionally to prevent it from burning.
Add citric acid. Mix thoroughly.
Turn the gas to low and leave the banana treat to simmer on the heat for about 15 minutes.
During cooking, foam will form - do not forget to remove it.
After a quarter of an hour, the jam can be removed from the heat.

When the banana deliciousness has cooled, start tasting.

Delicious banana jam with lemon

If you are bored with sweet jam, and your soul requires exotic sourness, a delicacy made from bananas with lemon is what you need. The combination of the fresh aroma of citrus fruit with fresh tropical sweetness will give you the feeling of an overseas holiday wherever you are.

Ingredients:

bananas – 500 g;
lemon (small) – 1 pc.;
water – 1/2 cup;
granulated sugar – 200 g.

Preparation

Peel ripe bananas, then cut into rings or half rings.
Squeeze the juice from the lemon and grate the zest on a coarse grater.
Take a deep saucepan. Pour banana rings, grated zest, sugar, water, lemon juice into it. Mix everything.
Simmer over low heat.
When the jam boils, mash the bananas with a puree masher.
Leave the dish to simmer over low heat for about 15 minutes.
When the banana jam is ready, pour it into jars. Give the treat time to cool.

Banana and orange jam

Once you try this fabulous delicacy of bananas and oranges, you will want to cook it every day. It can't get boring. On toast for breakfast, on cheesecakes for lunch or with cottage cheese for dinner - it goes perfectly with everything. You can start pies, bagels or other baked goods with a banana-orange dessert. Try it, after this you won't want anything else.

Ingredients:

bananas (large) – 500 g;
oranges (medium size) – 2 pcs.;
granulated sugar – 500 g.

Preparation

Peel large bananas and cut into small slices.
Wash the oranges with cold water. Chop them into cubes.
Take a deep saucepan and place the chopped fruits in it.
Add sugar.
Place the pan with the fruit cubes over low heat. Bring to a boil, then simmer over low heat for 45 minutes. Don't forget to stir.
Pour the finished dessert into sterilized jars. There is no need to roll it up. You can simply cover it with parchment or a nylon lid and tie it with an elastic band.

With the addition of apples

Despite the tropical origin of bananas, they go perfectly with native Russian fruits. If the branches of the apple tree at the dacha are bursting with abundance of harvest, and there is a bunch of bananas in the kitchen, please your loved ones with jam that simply melts in your mouth.

Ingredients:

apples (sour or sweet and sour) – 1 kg;
bananas (large) – 0.5 kg;
granulated sugar – 1 kg;
citric acid – 1/2 tsp.

Preparation:

Wash the apples in cold water, peel, core, then cut into cubes.
Remove the peel from the bananas. Grind them into small pieces.
Place the chopped fruit in a deep enamel pan and add sugar.
To give the fruit juice, mix everything well, then leave to infuse at room temperature for 2 hours.
After 120 minutes, place the banana-apple mix with sugar on low heat.
Cook the jam for about 15-20 minutes from the moment it boils.
After 1/3 hour, add citric acid to the pan. Mix everything well. Boil for another 15 minutes.
The finished jam can be poured into bowls or stored in sterilized jars for the winter.

From the taken amount of ingredients, you will get 2 liters of amazing apple-banana delicacy.

Banana jam for the winter with kiwi

Delight your household with an unusual dessert - instant kiwi and banana confiture. It is perfect for a cozy tea party with the family. Make jam for the winter and enjoy the amazing taste all year round.

Ingredients:

kiwi (small) – 8 pcs.;
lemon – 1/2 part;
bananas (large) – 2 pcs.;
granulated sugar – 300 g;
gelatin – 1 tsp;
water – 70-80 ml.

Preparation

Peel the fruit.
Dissolve gelatin in cold water. Let it brew for 5-7 minutes.
Cut the kiwi and banana into large cubes. Then grind in a blender until pureed.
Pour the homogeneous fruit mass into a deep saucepan. Set to simmer over medium heat.
Add sugar. Mix thoroughly.
Squeeze the juice of half a lemon. Be careful not to get any bones.
Without ceasing to stir, add the last ingredient - soaked gelatin.
Bring the fruit mixture to a boil, then cook for another 5 minutes. Place the finished jam into sterilized jars.

Assorted jam: banana, lemon orange

Surprise your loved ones with a real vitamin bomb made from banana, orange and lemon. The sweet-citrus taste of the assorted fruits will please everyone. This dessert can be a great help during the cold season.

Instead of lemon and orange in the recipe, you can use 165 ml of orange-lemon juice.

Ingredients:

granulated sugar – 200 g;
bananas (large) – 4 pcs.;
orange (medium size) – 1 pc.;
water – 8 tbsp. l.;
lemon (small) – 1 pc.

Preparation

Squeeze lemon and orange juice into a mug.
Pour sugar into a saucepan, then add water. Place on low heat.
Stir the contents of the saucepan until the sugar is completely dissolved.
When the sugar has dissolved, bring the syrup to a boil, then reduce the heat to low. Cook it until it turns caramel color.
When the caramel turns light brown, heat the lemon-orange juice in a separate pan.
Carefully pour hot fruit juice into the prepared amber-colored caramel. Follow the whole process with stirring.
Boil the caramel and juice for another 30 seconds, then remove from heat.
Peel the bananas and cut into small cubes.
Turn on low heat, place a saucepan with caramel on it, add bananas.
Bring the caramel banana jam to a boil, then simmer for 10 minutes. Don't forget to stir the contents of the saucepan periodically.
Place the finished jam into bowls.

Recipe with citric acid and star anise

If you heard somewhere that bananas do not go well with spices, forget this information. Jam with star anise and citric acid is a divine delicacy with notes of the Ancient East. Feel like a real priestess.

Ingredients:

bananas (large) – 4 pcs.;
citric acid (can be replaced with lemon) – 1 tsp;
star anise – 1 pc.;
granulated sugar – 180 g;
vanilla sugar (or vanilla on the tip of a knife) – 1 tbsp.

Preparation

Peel the bananas, place in a deep bowl, then mash with a fork until mushy.
Add citric acid, granulated sugar, and vanilla sugar to the fruit puree. Mix well.
Place the banana-vanilla homogeneous mass into a saucepan, add 1 star anise.
Place the jam on the fire and bring to a boil. Do not forget to constantly stir the future delicacy so that it does not burn.
As soon as the mixture boils, turn off the gas and cover the jam with a lid. Leave it to simmer for 3-4 hours.
After a while, put the jam and star anise back on low heat. Bring to a boil. Stirring, cook for another 10 minutes.
While the jam is getting ready, sterilize the jar.
Place the finished treat in a container, screw on the lid, and then let it cool at room temperature.

Banana jam with lime juice

The freshness of the lime juice complements the delicate banana flavor brilliantly. A mix of green and sunny fruit will give you a feeling of celebration, fill you with strength, and charge you with positivity for the whole day.

Ingredients:

bananas (overripe) – 500 g;
granulated sugar – 80 g;
vanilla (or vanilla sugar) - on the tip of a knife;
anise - 2 stars;
lime juice – 1 tbsp.

Preparation

Peel the bananas and break them into pieces.
Place the fruit wedges in the pan, then use a fork to crush. Don’t worry if there are lumps left - this will only make the jam tastier.
Add sugar, vanilla, lime juice, anise. Mix everything thoroughly.
Place the banana-spice mixture over low heat. Bring to a boil.
Remove the jam from the stove and let it sit at room temperature for 3 hours.
After the allotted time, put the banana treat back on low heat, bring to a boil and cook for 10 minutes.

Transfer the finished jam into a jar.

How to make rhubarb jam with banana

For some, rhubarb is just a garden decoration, for others it is a useless weed. But now you will understand how wrong they are. Try making banana and rhubarb jam. This unusual combination will surprise you with its taste.

Ingredients:

rhubarb (stems) – 1 kg;
bananas (large) – 4 pcs.;
granulated sugar – 1 kg.

Preparation

Wash the rhubarb in cold water, remove the thin skin from the petioles. If you grow rhubarb in your dacha not to decorate the garden, but to eat it, then try not to use flower stalks in the recipe.
Cut the petioles into small pieces. Place them in a saucepan, cover with sugar. Mix thoroughly and let sit at room temperature for 60 minutes.
When the rhubarb gives juice, put it on low heat and bring to a boil.
Remove the pot of boiling sugar cuttings from the stove for 6-8 hours.
After a quarter of a day, put the rhubarb on the gas again and bring to a boil. After cooking it for a minute, remove from heat. Start preparing the bananas.
Peel the bananas and cut into small rings. Then place them in a container with rhubarb. Mix everything thoroughly.
Let the banana-rhubarb jam sit for 6 hours at room temperature.
After the allotted time, place the pan with jam on the stove, turn on the gas on low, and bring to a boil.
After bubbling bubbles appear, cook the treat for 5 minutes.
Pour the finished jam into jars, close the lid, and wrap with a towel. When the unusual dessert has completely cooled down, you can invite your guests for tea.

Melon, orange and lemon jam

Required ingredients:

melon pulp – 1 kg;
orange – 1 pc.;
lemon – 1 pc.;
granulated sugar – 600 g;
drinking water – 500 ml.

This jam is prepared simply and quickly:

Make syrup from water and sugar. The crystals should completely dissolve.
Squeeze lemon juice into a container, add pieces of melon and orange.
Cook for 15-25 minutes, stirring constantly. Divide into jars.
Important! The cooking time for this jam with orange and lemon is determined in each case individually. This depends on the thickness required.

Simple recipe for melon jam for the winter

This recipe for melon jam is the simplest, and the dessert turns out very tasty and tender with a light aroma of melon and vanilla. Be sure to try it!

You will need:

2 kg – melon pulp
3 cups – cold water
3 kg – sugar, if the melon is not very sweet, then more is possible
1 PC. – small lemon
1 PC. – a packet of vanillin

How to cook:

1. Cut the melon pulp into small pieces.

2. Blanch the melon pieces in boiling water for about 5 minutes.

3. Place all the melon pieces in a colander and let the water drain.

4. Cut the lemon into 2 parts and squeeze the juice into the water in which the melon pieces were blanched.

5. Add sugar and vanillin there. And cook the syrup, stirring all the time so that the sugar does not burn and is completely dissolved.

6. Place the melon pieces in a separate pan and pour in the syrup. Leave for 6-8 hours for the melon pieces to soak in the syrup.

7. Place the pan on low heat, bring the syrup to a boil and cook the jam for another 15 minutes, stirring all the time.

8. Let the jam cool completely, pour into sterilized jars and you can roll up.

Calorie content of melon jam 100 g – 197 kcal

Bon appetit!

Melon jam for the winter in a slow cooker

Melon, banana and lemon jam

For this jam you will need:

melon pulp – 800 g;
banana – 1 pc.;
lemon – 1 pc.;
sugar – 400 g.

How to prepare it:

Cover the cut melon with sugar and leave overnight.
Squeeze the juice of half a lemon into a container and bring to a boil. Cook over low heat for 25-30 minutes.
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Add the second half of the lemon and banana to the jam. The first one needs to be cut into thin slices along with the peel, removing the seeds, the second - into peeled circles.
Let the jam boil, cook for another 15-20 minutes until thick. Pour into jars.
Important! This jam is an excellent addition to pancakes, pancakes, and pancakes.
.

Melon and banana jam

Ingredients:

1 kg melon pulp
3 bananas
2 lemons
800 g sugar

Making Banana Melon Jam:

1. Cut the melon into cubes. Place in a saucepan and cover with sugar overnight.

2. Squeeze lemon juice into a saucepan, stir, bring to a boil, reduce heat and simmer for 20 minutes, skimming off foam.

3. Finely chop the washed lemon along with the peel, removing the seeds. Peel the bananas and cut them into halves.

4. Add to the melon and cook until the whole mixture is soft and thickened.

5. Place the prepared melon and banana jam in sterilized jars and seal with metal lids.

If you boil melon and banana to the desired thickness, then in winter you will have a beautiful and edible decoration for cakes, a layer for sponge cakes, and a tasty addition to cottage cheese or yogurt.

Melon jam with orange and sesame

For melon jam according to this recipe you need:

melon pulp – 700 g;
orange – 1 pc. (the larger the better);
granulated sugar – 400 g;
vanilla sugar – 1 sachet (10 g);
white sesame seeds – 30 g.

This jam is prepared in a slow cooker, so it doesn’t burn at all:

Place pieces of melon pulp on the bottom of the bowl, and orange slices on top. Add sugar. The last layer is vanilla sugar and sesame seeds.
Turn on the “Stew” mode and cook for about an hour with the lid closed. The jam needs to be stirred periodically.
Pack into jars.
Important! The tastiest jam is made from Kolkhoznitsa. But other varieties are also suitable.

Melon jam with grapefruit

What you need for this jam:

melon pulp – 1 kg;
grapefruit – 1 pc.;
granulated sugar – 750 g.

It's easy to prepare:

Cover the diced melon with sugar and let stand overnight.
Bring to a boil over low heat, cook for 8-10 minutes.
Remove from the stove and leave for a day. Boil again, cook for another 12-15 minutes.
After 7-8 hours, put it back on the stove, add chopped grapefruit pulp. Cook over low heat, stirring constantly.
15 minutes after boiling, turn off the burner and pour into jars.
Important! Grapefruit is slightly bitter, so you can use a little more sugar. It depends on personal preference.

Banana jam with apples

Ingredients: - 1 kg bananas; - 2 sour or sweet and sour apples; - 2 lemons; - 500 g sugar; - 400 ml of water.

Squeeze the liquid out of the lemons and strain through a fine-mesh sieve or several layers of cheesecloth. Cut the peeled bananas into arbitrary pieces and pour citrus juice over them to prevent them from browning. Peel the apples, remove the cores and coarsely chop the pulp. Place the fruit in a blender or food processor and puree until smooth. Pour it into a saucepan, mix with water and sugar and place on the stove. Turn on medium heat and simmer the banana jam for 30-40 minutes, stirring constantly with a wooden spoon to prevent it from burning. Store it in the refrigerator in a non-metallic container with a loose lid.

Terms and conditions of storage

Jam without additives or with oranges, lemons, and other citruses, if the technology for its preparation is followed, can be stored for up to two years. You can keep it not only in the refrigerator, but also in any dark, relatively cool place, for example, in a cellar, basement, pantry, box on a glazed loggia.

Of course, jam will only be preserved in sterilized jars. The method of processing does not matter. Most often they are kept over steam or “fried” in the oven. The containers are thoroughly washed beforehand. The lids are also washed and sterilized by immersing them in boiling water for a few minutes.

Melon jam is poured into jars while hot. You cannot immediately remove it to a place of permanent storage. First you need to let the containers cool completely by turning them upside down and covering them with a blanket. If you put jars of hot dessert in the cold, condensation will inevitably appear on the lid, and then mold.

Banana jam: cooking secrets

Banana jam is very tasty and sweet, and also healthy. But for it to be so, you need to follow some cooking rules.

How to choose bananas for jam?

In order for banana jam to have a rich taste and the right delicate consistency, it is important to choose the right main ingredient. Bananas should be ripe, but not overripe, not black, but hard and yellow. Green fruits are not suitable. Their size, in fact, does not matter, so you can choose any.

List of ingredients

Before you learn how to make banana jam, you should figure out what ingredients should be included in its composition. So, for preparation you will need: 1 kilogram of bananas, 600-700 grams of sugar, 1 glass of water, 1 teaspoon of citric acid. This is all.

How to make banana jam?

Now it's time to write about how to make banana jam. Below are detailed step-by-step instructions.

1. First you need to prepare the bananas. They should first be peeled and then cut in any way: rings, slices or cubes, it doesn’t matter.

2. Now you need to prepare the syrup. To do this, pour water into a saucepan and put it on fire. You can immediately add sugar and dissolve it, stirring constantly. The fire should be low so that nothing burns. When the composition begins to boil, you can move on to the next stage.

3. Now you can put bananas in the pan. The fire must be reduced to a minimum. The banana jam should be slightly bubbly. Foam will form during the boiling process. It will need to be removed so that the consistency is uniform.

4. The banana jam will cook for about half an hour. But if you want it to be thick and jam-like, then the cooking time needs to be increased by 15-20 minutes. Accordingly, the volumes will decrease. And if you absolutely want the pieces to be preserved, then the duration of the cooking process should not exceed 20 minutes. Taste, by the way, will not suffer from this.

6. When the jam changes color (becomes a little pinkish), you can add citric acid, dissolving it.

5. The banana jam is ready, you can eat it or close it for the winter. Don't forget to sterilize the jars before canning.

Useful tips

Below are some helpful tips to help you make the perfect jam.

1. If you choose hard, slightly underripe bananas, they will not fall apart during the cooking process (some people like to feel the pieces). But at the same time, the amount of sugar will need to be increased.

2. To get jam with a homogeneous puree-like consistency, the bananas should not be chopped, but crushed in a blender, passed through a meat grinder or grated.

3. If you add, for example, oranges along with zest to banana jam, it will have an unusual exotic taste. Try using other fruits or berries, experiment. You can also add cinnamon, vanilla or something else to improve the taste.

It only remains to add that anyone can make banana jam if they follow certain rules.