Melon jam in the slow cooker

Ingredients for making melon jam in a slow cooker

  1. Melon 2 kilograms
  2. Sugar sand 1.5 kilograms
  3. Lemon 2 pieces
  4. Favorite spices 2 teaspoons ground ginger, a cinnamon stick or a couple of bags of vanilla sugar
  5. Purified water 50 milliliters
  • Main ingredients: Melon, Sugar
  • Serving 8-10
  • World Cuisine


A stove, a kettle, a kitchen knife - 2 pieces, a cutting board - 2 pieces, paper kitchen towels, a multicooker, a measuring cup for water, a silicone kitchen spatula, a multicooking spoon for soups, glass half-liter or liter glass jars - as needed, metal screw caps ( usual with an elastic band) - as needed, a wide-necked watering can, a kitchen towel, a ladle, a woolen blanket, dessert dishes (bowls, vases, bowls).

Cooking melon jam in a slow cooker:

Step 1: prepare and boil the lemon.

First of all, we warm up the kettle with a small amount of purified water. Then we carefully wash a couple of lemons and dry them with paper kitchen towels to prevent excess moisture. Then we remove the skin from them, trying to make it so that no bitter white fibers remain on the surface of the citrus, and put the flesh onto a cutting board and cut into thin rings, half rings or small slices 5-7 mm wide.
Next, insert the plug of the kitchen appliance into the outlet, strengthen the teflon bowl in its recess, drop the prepared lemon there, fill it with the right amount of granulated sugar and fill it with 50 milliliters of hot water. Turn on the scoreboard steaming mode and set the time 20 minutes. We cook the syrup without covering and periodically stirring it with a wooden or silicone kitchen spatula.

Step 2: prepare the melon.

We don’t waste time in vain, while the sugar melts, turning into a sour-sweet-lemon mixture, we wash the melon. We dry it with paper towels, divide it with a clean knife into 2 equal parts, remove the skin from them with a thin layer and clean it of seeds and fibers.

Put the pulp of the vegetable on a new board and chop it into cubes 1-1.5 centimeters in size.

Step 3: cook melon jam in a slow cooker.

In 20 minutesWhen the syrup is ready, carefully dip the melon slices into it. We bring to a boil again and boil the jam 5 minutes, often loosening and removing foam from its surface. After that, turn off the kitchen appliance and insist the resulting rather liquid mixture for 12 hours, during which it will completely cool. This can be done without removing the bowl from the multicooker, or still take it out to a cooler place.

When 12 hours are up, in the same mode for a couple repeat the process of heating, 5 minutes boiling and cooling 2 more times, but in the last we add into a practically finished treat favorite spicefor example, vanilla sugar, cinnamon or ginger.

Step 4: prepare cans and lids.

While the jam is being heated and boiled for the third time, we carefully examine the half-liter or liter jars, as well as metal screw or ordinary caps for any damage, contamination, or rust. Then we wash this equipment under trickles of cold running water with a soft kitchen cup and baking soda or detergent with a minimum content of chemicals. After that, glass containers are sterilized in any convenient way, for example, in the microwave, on a stove or oven and put on the countertop. Lids, as well as other small dishes that will be needed for preservation, are boiled in a small saucepan 12-15 minutes and leave in it until use.

Step 5: preserve melon jam in a slow cooker.

Once the jam is cooked the last third time for 5, you can 10 minutes, and it will also become rather viscous, thick, using a watering can with a wide neck and ladle, pour it into prepared jars, filling them almost to the very neck. Using kitchen tongs, we cover the glass containers with hot metal lids and, if they are screwed, we simply tighten them with a kitchen towel, and if they are ordinary with an elastic band, then close the preservation with a special key.

After that, check the jam for leaks. Does air come out? Then clog it more tightly. Are there no bubbles? Sumptuously! We put the workpiece on the floor upside down, wrap it in a woolen blanket and slowly cool to room temperature over 2-3 daysand then send to a more suitable place where it can be stored from 6 to 9 months, a closet, cellar or basement is suitable.

Step 6: serve melon jam in a slow cooker.

Melon jam in a slow cooker, like any other, is served at room temperature in dishes specially designed for this purpose, for example, bowls, dessert vases, deep bowls. Together with him, tea plates, small spoons, as well as other sweets are put on the table: cookies, crackers, buns or just bread with butter.

And to savor this yummy is pleasantly bitten with fresh, only brewed black, green or herbal tea. Enjoy and be healthy!
Enjoy your meal!

Recipe Tips:

- sometimes chopped melon is poured with ready-made lemon-sugar syrup and then boiled in a slow cooker as indicated in the recipe - for a couple of 5 minutes 3 times;

- some housewives just fill the slices of melon with sugar and let it brew for 2-3 hours to let the juice flow. Then steamed for 20 minutes, until the sugar crystals are completely dissolved and cool to room temperature for about 5-6 hours. Then they repeat this process twice more and clog the jam for the winter;

- if you are making jam in a slow cooker, it should be cooked with a lid closed, but with an open valve to allow steam to escape, and if you use an ordinary kitchen appliance, such as Panasonic or Philips, then cook the sweets without covering and stirring often;

- during cooking, it is better to remove the foam with a silicone spatula or a special spoon for soup, which comes complete with a slow cooker.