Melon is a very tasty and healthy product. Since it is quite difficult to get it fresh in the cold season, you can prepare melon dessert for the winter. Below is a recipe for a delicious and fragrant jam.
Melon selection and preparation
When choosing a melon fruit on the market, you need to pay attention to its appearance: it should be of the correct shape and medium size, without deep dents and black spots. Ripe fruit has a characteristic color and smell; when tapped, it makes a dull sound.
The selected fruit should be washed well under running water. Then it needs to be peeled and seeds cleared.Important! You can’t cut unwashed melon — this can lead to infection by dangerous microorganisms.
How to make melon jam
3 cans per 0.5 l60 minutes
lemon acid
1 tsp (or juice of 1 lemon).
Nutritional value per 100 g:
Calorie content
197–216 kcal
The peeled fruit and seeds are cut into small pieces.
Pieces are laid out in a pot or cauldron.
Citric acid is added and everything is mixed.
Pour sugar and mix until juice appears.
The pan is covered and set on fire.
When the contents boil, the lid is removed. Melon pieces are cooked until they become transparent.
Syrup is drained almost completely.
The contents are blended until smooth.
The resulting mashed potatoes are boiled for another 2-3 minutes, stirring constantly.
Melon jam is poured into prepared jars, covered with iron lids and rolled up.
The peeled fruit and seeds are cut into small pieces.
Pieces are laid out in a pot or cauldron.
Citric acid is added and everything is mixed.
Pour sugar and mix until juice appears.
The pan is covered and set on fire.
When the contents boil, the lid is removed. Melon pieces are cooked until they become transparent.
Syrup is drained almost completely.
The contents are blended until smooth.
The resulting mashed potatoes are boiled for another 2-3 minutes, stirring constantly.
Melon jam is poured into prepared jars, covered with iron lids and rolled up.Although the melon puree turned out to be quite liquid, cooling, it gradually thickens. The syrup also becomes thick. If desired, it can be rolled up (you get two half-liter cans). It is suitable for impregnation of biscuits, it is added to cereals, cocktails and other dishes and drinks.
Did you know? The most expensive is the Yubari King melon growing in Japan, — it is sold at auction. In 2016, 2 delicious melons were sold for about 28 thousand dollars.
Melon goes well with different fruits and berries, so you can add lemon, bananas, apples, kiwi, cherries, etc. to the jam. Sour fruits should be taken in a small amount so that they do not break the melon flavor. Ginger, cinnamon and vanilla will give a pleasant aroma to the jam, but they also need to be added a little.
Video recipe
Storage conditions
The shelf life of the melon dessert depends on the degree of processing of the container and the storage location:
- in sterilized jars, twisted with boiled metal lids - 2 years in a basement, cellar or other cool place;
- in the same dish, but at room temperature - 6-12 months;
- in banks that have not undergone sterilization, under nylon covers - 4 months in the refrigerator.
Important! When rolling cans with jam for long-term storage, it is important to ensure that air does not get under the lids, otherwise the dessert will quickly deteriorate.
The recipe for making jam from a melon is very simple, and this dish does not last long. The dessert has a wonderful taste and good consistency, it can be served with toast for tea, used as a filling for pancakes.
