Content
Melon is a very healthy and tasty fruit. Melon jam is an unusual preservation for the winter. It differs from jam in that the consistency is thick and jelly-like. This is an opportunity to preserve the rich taste of summer for the whole winter.
Features of cooking melon jam
Cooking a sweet melon dish has some features you need to know in order to get a delicious treat:
- the fruit goes well with apples, citrus fruits or fruits that have a sour taste, but everything should be in moderation so that the melon aroma is not lost;
- vanillin, cinnamon, anise are also added in a small amount to add zest;
- fruit of any ripeness is suitable for jam, even unripe, but in jam it will acquire its own taste and smell;
- when cooking, the melon is cooked for a long time, while it turns into a homogeneous mass;
- to get a fairly large amount of the product, it is thickened with pectin or agar-agar, adding water;
- lay out the finished confiture in washed with soda and sterilized jars, hermetically sealed with sterile metal lids.
With the skillful use of additives and spices, the confiture turns out to be simply wonderful and unforgettable.
Ingredients
Jam is made from whole or chopped berries and fruits. You can use frozen raw materials that are boiled in sugar. To get a jelly-like mass, add to the dessert:
- agar agar;
- gelatin;
- pectin.
Depending on the ingredients, each recipe has its own way of cooking.
To make the sweet delicacy tasty and varied, vanilla, cinnamon, cloves, anise, star anise are added to it. An assortment of fruits or citrus will be excellent. You can mix melon with apple, pear, banana. To get a pleasant aftertaste and reminiscent of summer, you can add a little mint. It is poured with boiling water, allowed to brew for an hour, and then this liquid is poured into the cooking confiture.
A step-by-step recipe for melon jam for the winter
There are many different recipes for melon jam.
With lemon and cinnamon
Ingredients:
- melon - 2 kg;
- sugar - 1 kg;
- cinnamon - 1 stick;
- lemon - 1 piece.
Cooking process:
- Wash the sweet fruit well.
- Cut in half and remove seeds.
- Peel the peel.
- Cut into small pieces.
- Wash the lemon and pour over with boiling water.
- Cut into thin slices.
- Layer melon, sugar and lemon on top.
- Cover and leave overnight.
- In the morning, put the container on fire.
- Add a cinnamon stick there.
- Bring the syrup to a boil.
- Boil until soft over low heat, stirring occasionally, for about half an hour.
- Remove the cinnamon from the syrup.
- Beat the mass with a blender in puree.
- Then boil everything over low heat for another 5-10 minutes.
- Pour hot jam into sterilized jars and roll up.
Store the resulting jam in a refrigerator or other cool place. Can be used as a filling in yeast baked goods.
With lemon
Ingredients:
- melon - 300 g;
- sugar - 150 g;
- lemon juice - ½ piece.
Preparation:
- Wash and dry the fruit.
- Cut and remove the pitted core.
- Cut into cubes.
- Pour into a container and cover with sugar.
- Put on fire.
- Squeeze out the juice of half a lemon.
- While stirring, bring to a boil.
- Remove from heat, cool.
- Repeat the procedure 5-6 times.
- The syrup should be transparent, and the melon pieces should resemble candied fruit.
- The cooled syrup should be viscous.
- Pour jam into sterile jars, cool.
Store in the refrigerator or on a shelf in a cool place.
Melon with apple
Ingredients:
- melon (pulp) - 1.5 kg;
- peeled apples - 0.75 kg;
- sugar - 1 kg.
Cooking process:
- Wash the products.
- Cut the apples and melon into cubes.
- Place in a bowl and cover with sugar.
- Leave on for 4-5 hours.
- Stir the mixture and simmer over low heat for 30 minutes, gently skimming off the foam.
- Fill sterilized jars with jam.
This jam can also be stored at room temperature.
Melon and watermelon jam
Ingredients:
- melon pulp - 500 g;
- watermelon pulp - 500 g;
- sugar - 1 kg;
- lemon - 2 pieces;
- water - 250 ml.
Preparation:
- Cut the peelless pulp into cubes.
- Fold into a container and pour 600 g of sugar into it.
- Keep in the refrigerator for 2 hours.
- Squeeze the juice of the lemons.
- Boil the syrup from the remaining sugar and water.
- After boiling, pour out the lemon juice and grated zest.
- Mix everything thoroughly.
- Cool the syrup and then pour over the fruit pulp.
- Bring the mass to a boil and cook for 30 minutes.
Roll the finished product into sterilized jars.
With bananas
Ingredients:
- melon - 750 g of pulp;
- banana - 400 g without peel;
- lemon - 2 pieces of medium size;
- sugar - 800 g;
- water - 200 ml.
Cooking process:
- Wash the melon, peel, cut the pulp into small pieces.
- Cover it with sugar and leave for 12 hours.
- After this time, add the juice of one lemon there.
- Simmer for half an hour.
- Slice the second lemon and bananas into rings.
- Put them in a container with melon.
- Cook, stirring occasionally, until the mixture turns into a puree.
- Put the jam hot in sterile jars and roll up.
Terms and conditions of storage
The storage conditions for the jam depend on the composition of the recipe. The more sugar, the longer the shelf life.
Sterilized jam is stored for 1 year. Unsterilized jams with added sorbic acid in glass or non-metallic containers can be stored for 1 year. In an aluminum can - 6 months. And without acid in thermoplastic dishes - 3 months. The same product, only packaged in barrels, is stored for 9 months.
The blanks of sweet treats are stored in the refrigerator or in any other cool place.
Conclusion
Melon jam perfectly compensates for the lack of vitamins in winter. It is fragrant, tasty and healthy. This sweet treat will delight both adults and children.
