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Melon jam with apricots

Melon jam with apricots

Wash the watermelon and cut it in half. With a teaspoon, remove the seeds from the middle, then cut into slices, remove the peel and cut into cubes.

We wash the apricots, split them in half and remove the seeds.

Both melons and apricots, in turn, put them in the blender for 20-30 seconds. until the pasta is done.

Pour the melon and apricot paste into a bowl, add the sugar and lemon juice and mix.

Put on the fire and let it boil for about 50 minutes. When it starts to boil, remove it with a spatula formed. Stir from time to time so as not to stick to the bottom of the pot.

Pour the obtained jam into sterilized jars, screw the lid tightly and put the jars in a blanket until the next day, to cool gradually.

From the mentioned quantity we obtained 3 jars and half a jam.

Cooking does not take too long. Peel a squash, grate it and cut it in half. The meat is cut from the crust. The additional lock can be prepared in two ways. In the first case, slices of melon are placed in a saucepan, covered with sugar and left to stand for a few hours for juice. Boiled contents, covered with a lid, to soften. It is better not to add water, because the fruit itself is quite watery. Then, the resulting mass is interrupted by an immersion mixer until a homogeneous mass is obtained, which is cooked on low heat until the desired consistency is obtained.

The preparation of the second method involves grinding in raw form. For this purpose, the peeled fruits are twisted in a meat grinder and only then combined with sugar and boiled to obtain a thick consistency.

The amount of sugar is regulated, depending on the sweetness of the melon. For delicacy did not work sugar, add citrus.

Prepare jams in non-oxidizing metal containers. Best of all, for this purpose, the enameled basin. In such a container, evaporation is faster.

Winter melon jam recipes

There are many recipes for making melon jam for the winter. Below are the most popular.

A blister of watermelon for the winter

  1. Wash, soften with a napkin and cut two equal pieces on one side. Remove the seed fibers with a knife or spoon. Cut. Peel not cut.
  2. Separate the meat from the crust. Put it in the bowl of a blender and break it into a state of mashed potatoes. Put it in the pool. Add sugar and mix.
  3. Taz with fruit puree put on a quiet fire. Boil for 10 minutes, carefully removing the foam periodically. Remove from heat, cover with gauze. The procedure is repeated 3 times. The interval must be at least four hours.
  4. Banks are rinsed with soda solution and sterilized. Boil the lids. The hot jam is spread on the prepared container and rolled tightly. Delicacy cooled to transfer to storage in a cool room.

Watermelon jam for winter with oranges

  1. Bake, cut into small pieces of fruit. Place in a saucepan. Sprinkle with sugar and refrigerate overnight.
  2. The next day, put the pot on the stove and bring the contents to a boil over low heat. Cook, stirring for a quarter of an hour.
  3. Half of the orange is filled with boiling water, cut into pieces and crushed in a kitchen processor to a homogeneous mass or is twisted in a meat grinder.
  4. Orange is added to the melon mixture, shaken and quenched with a powdered beer blender. Cook for another 5 minutes. The prepared hot block is packed in sterile glass containers and sealed.

Lemon Melon Jam Recipe

  • 2 kg of ripe melon paste
  • 1 cinnamon stick
  • 1 kg of fine sugar
  • 1 large lemon.
  1. Wash melon. Cut into two pieces and remove the fiber with the seeds. Cellulose, cleaned, cut into too small pieces.
  2. Soak the lemon juice in a saucepan with boiling water and blanch 3 minutes. This will get rid of the bitterness. Push with a napkin. Cut out the ring marks and remove the bones.
  3. Pieces of melon put in a pan and cover with sugar. Place lemon slices on top and leave for 6 hours. Put the pan on low heat, add the cinnamon and cook for half an hour.
  4. Put the resulting mass in the bowl of the blender, remove the cinnamon stick. Grind to a smooth peach. Return to the pan and cook for another 10 minutes on low heat. The boiling jam decomposes in the banks, after their sterilization. Roll with tin lids and cool under a warm blanket.

Recipe for melon jam for winter & quotcinci minutes & quot

  1. The watermelon is peeled. Cut into pieces or pieces of meat.
  2. Spread the prepared melon in the pan, sprinkling with sugar. Stay for two hours, so leave the juice.
  3. Lemon watered with boiling water. Part of the shell is removed. Cut the lemon in half and squeeze the juice.
  4. The benches are well washed, sterilized in any convenient way. The ground covers boil for 5 minutes on low heat.
  5. Dishes with melon slices are placed on the stove and brought to a boil, stirring constantly, so that the sugar does not burn. Cook for 5 minutes, add the lemon juice and peel. The resulting mass is pressed with an immersion mixer. Hot jam packed in prepared glass containers and twist the lid. Turn around, insulate the blanket and leave for a day.

Watermelon jam for winter in pots

  1. Cut the top peel with melon. Using a spoon, scrape the seeds with fiber. The meat is cut and crushed using a kitchen processor or a meat grinder.
  2. Lemon soaked in boiling water, wipe with a napkin. Remove, cut in half and squeeze the juice.
  3. Pour the lemon juice into the multicooker bowl and add the peel. They fall asleep with sugar, launching the & quotabur & quot program and boiling until the crystals completely dissolve.
  4. Spread it in a melon container. Close the cover and put the device in & quotsting & quot mode. The timer is set for an hour and a half. After the beep, the hot mass is filled into boxes, after they have been sterilized and rolled with boiled lids.

Winter melon jam with banana and lemon

  1. Washed melons are peeled, cleaned of seeds and fibers. The meat is cut into small pieces. Spread them in a pan, put them to sleep with sugar and leave them overnight.
  2. Lemons of hot water, wipe with a napkin, lightly rolled on the table and one is cut in half. Squeeze the juice from it and pour it into a mixture of watermelon and sugar. Put on low heat and simmer, stirring regularly, for half an hour.
  3. The second lemon is cut into circles. Bananas are peeled and cut into rings. All spread over the rest of the ingredients and cook for 20 minutes. Crush all the ingredients with a mixer and continue to boil to the desired thickness.

Melon jam with apples

  1. The apples are washed, cut, the core removed. Peel cut. The meat is cut into cubes. Rinse the watermelon, the pulp is separated and cleaned of seeds and fibers. Divided into pieces, the size of a little more than apples.
  2. The fruits are transferred to the pan, covered with sugar and left for five hours. Stir and put on low heat. Boil for half an hour, periodically removing the foam.
  3. The resulting mass is interrupted by a mixer and continues to cook for another 6 minutes.
  4. The banks are washed with soda solution, rinsed well and sterilized in any convenient way. Prepack a delicacy in a warm prepared container and hermetically sealed.

2 cups and a half melon core
1/4 cup almond milk
1/2 cup pineapple pieces (& ice cream)
1/2 cup grape berries (frozen)
Preparation time : Ten minutes

Step 1: Peel a squash, grate it and squeeze the juice.
Step 2: The watermelon and the rest of the ingredients will be put in a blender.
Step 3: After obtaining a homogeneous mixture, it will be put in special forms for popsicles and will be put in the freezer.

Melon jam with brandy

Because it is the season of melons that we must never avoid because they are extremely healthy and fragrant, today I propose a recipe for jam with brandy and pine nuts.


1 kg melon pulp

500- 55o gr sugar

3 tablespoons brandy

100 gr pine nuts

We cut the melon lengthwise.

We clean the seeds and then cut the pulp into small pieces.

Mix the pulp with the juice of a large lemon (to keep its color), with the sugar and 3 tablespoons of brandy.

Let it rest for 3-4 hours until the watermelon leaves all its juice.

Put the jam on low heat for 50-60 minutes. We take care to take a foam spoon formed on the surface.

After 50 minutes, take a little spoonful of jam and drip it on a plate. If the drop remains stiff on the plate is ready, if instead it loses its shape then let the glass boil.

After it is ready, put a vertical mixer in the jam and pass it very finely.

We put it on low heat for 5-10 minutes, taking care to stir often so that it doesn't stick.

Turn off the heat, let it cool a bit, add the pine nuts, mix well and while it is still hot, put it in jars.

I got a 400 gram jar so I didn't sterilize it anymore because it will run out in about a week but if you want to have this jam for a longer period you must sterilize the jars.

Watermelons contain fiber and folic acid, vitamins C, B6, and A, minerals - magnesium, potassium, niacin or thiamine - and a compound called adenosine, which protects the heart and improves blood circulation, regulates metabolism, It has property diuretic, laxative, is refreshing and regenerates tissues, being indicated in constipation, hemorrhoids, gout, rheumatism and skin care.

Beta-carotene from the composition it is the one that gives the beautiful yellow color of the melons, being transformed by the body into vitamin A. Melons, being very low in calories, are ideal for fighting extra pounds. Watermelon diet it is very suitable in summer, because the melons have a fragrant and perfect taste. Beta-carotene helps the eyes and prevents cataracts, but also various types of cancer, C vitamin in its composition improves the immune system.

The combination of high content of water and potassium regulates the voltage. Fruit water helps eliminate toxins from the body.

Watermelon is beneficial in treating sunburn, but also for moisturizing the skin, applying thin slices of fruit on the skin.

Melon lemonade with honey and mint

Have you tried any other lemonade? Watermelon for example? But not made from syrups or flavors but from fresh watermelon, lemon and honey? Here is a different recipe for lemonade with melon with honey and mint slightly creamy and refreshing. It is seasonal from only 5 ingredients and can be made with apricots, peaches, watermelon or any other seasonal fruit.


  • 1 kg of melon well ripened and flavored
  • 1 l of cold water
  • 100 g of honey
  • 1-2 lemons depending on how sour you like
  • A handful of mint leaves

Step by step method

Peel a squash, grate it and squeeze the juice. We cut the melon pieces into cubes and put them in a bowl next to the lemon juice, mint and honey, and with the help of a blender we pass them, add water and mix until we obtain a creamy and fine liquid.

Refrigerate for a few hours to combine the flavors we can serve. Simple, tasty and healthy, not to mention vitamins. Now I let you get to work. You're welcome!

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Apricot and Watermelon Jam

Apricot and Watermelon Jam NATURAL.

An aromatic jam made from apricots and melon, made according to a traditional recipe from the Buzau area.

The fruits are carefully picked by the locals and processed in the best conditions so that their aroma and flavor are preserved in our jams and jams.

Content: 60% apricot, 30% melon, 10% sugar

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Apricot and Watermelon Jam NATURAL.

An aromatic jam made from apricots and melon, made according to a traditional recipe from the Buzau area.

The fruits are carefully picked by the locals and processed in the best conditions so that their aroma and flavor can be preserved in our jams and jams.

Melon jam recipe

Melon jam recipe from: melon, honey, pectin, lemon, cinnamon.


  • 1000 g ripe melon
  • 250 g honey
  • 3 tablespoons apple pectin
  • juice of 1 lemon
  • cinnamon

Method of preparation:

The watermelon is cut in half, then sliced, and peeled from the seeds and peel. From the obtained pulp, pass about 500 g with a hand blender or cut into small cubes.

Put on the fire, add apple pectin and bring to the boil.

Add honey and spices. Boil for another 2-3 minutes, then add the lemon juice. Sample, pour hot into jars, close and return for 5 minutes.

Video: Παραδοσιακή Μαρμελάδα Σύκο. Traditional Fig Jam (December 2021).