Melon Peel Jam: Simple Recipes for the Winter

Content

1 The nuances of making jam from melon peels for the winter
2 Melon Peel Jam Recipes for the Winter
- 2.1 A simple recipe for melon crust jam for the winter
- 2.2 Melon crust jam with strawberries
3 Terms and conditions of storage
4 Conclusion

Melon is a common crop in the south, and there are several varieties that can be grown in temperate climates. They use it fresh, make jams, jam from melon rinds or pulp.

The nuances of making jam from melon peels for the winter

In order for the jam from melon rinds to turn out thick, the cubes are preserved in their entirety, the fruits of technical ripeness are chosen. And also sterilize jars for rolling jam.

Criteria for the selection of fruits:

fully ripe fruits are acquired for consumption, from which you can also make jam or jelly;
ripe pumpkin is not suitable for jam from melon peels - as a result, during heat treatment, whole fragments of raw materials will turn into a liquid substance;
pumpkin is taken unripe - if it is green, the aroma of the finished product will be absent;
fruits of technical ripeness are determined by the stalk: in ripe - it is soft, in immature - hard.

Important! The surface of the fruit should be free of mechanical damage and signs of decay.

Preparatory work:

The pumpkin is washed under warm running water using a brush and dish detergent.
Doused with boiling water - this measure is necessary to remove bacteria and the chemical with which the surface is treated to extend the shelf life.
Cut into shares, separate the seeds, cut the pulp to a green fragment. The top layer is carefully removed. Leave a crust about 3 cm wide.
Cut into cubes of 2-3 cm - smaller squares disintegrate during heat treatment.

Choose a wide dish for cooking, the best option is an enamel basin. In a saucepan, the jam heats up unevenly, the temperature at the bottom is higher than in the upper part, there is a possibility of burning the mass. It is recommended to stir the product during cooking with a wooden jar with a long handle, it does not heat up. Metal kitchen utensils are not used for winter preparations; metal oxidation affects the taste of the jam.

To preserve the product for a long time and prevent fermentation, jars and lids are sterilized. The lids are placed in boiling water for 2 minutes, taken out and laid out on top of a napkin, left to dry completely.

Banks can be sterilized in several ways:

in boiling water;
on a steam bath;
oven.

Boiling is carried out in the following way:

Jars are placed upside down in a wide saucepan.
Pour cold water to 2/3 of the container height.
Put on fire, bring to a boil.
Boil for 30 minutes.
Turn off the fire, leave the jars in water until they cool completely.

The procedure is carried out before laying the finished jam.

You can sterilize containers in a steam bath:

On a pot of boiling water, put a sieve or colander, then place the containers with the neck down.
Processing is carried out until the cans are dry - approximately 15-20 minutes.

The next way is the simplest one:

A clean container for jam is placed in the oven.
Set the temperature to 180⁰ C, leave for 25 minutes.

Melon Peel Jam Recipes for the Winter

You can make jam from melon peels according to the classic recipe, where, besides sugar, there are no other ingredients. Or you can choose a recipe with the addition of fruits and berries:

lemon;
orange;
watermelon;
strawberries.

Some recipes use spices to enhance the aroma.

A simple recipe for melon crust jam for the winter

The amount of ingredients is calculated for 1 liter container. They increase or decrease the volume, keeping the proportions. To make jam you will need:

melon peel - 0.6 kg;
sugar - 400 g;
water - 0.3 l.

Pour the chopped cubes with cold water, add salt at the rate of 1/2 tbsp. l. 4 liters of water, leave for 25 minutes. Take out the raw material with a slotted spoon and place it in boiling water for 10 minutes.

Advice! So, melon rinds will not decay with further boiling.

Jam cooking algorithm:

The cubes are taken out of the boiling water with a slotted spoon, put in a colander, the water should drain completely.
Placed in a cooking bowl.
Syrup is prepared from water and sugar over low heat.
The raw material is poured with syrup, left for 10 hours.
Put on low heat, bring to a boil.
Boil the jam for 5 minutes, stir gently so as not to damage the cubes.
The bowl with the jam is set aside, the mass is allowed to cool completely.
The boiling procedure is repeated.
Leave the product for 6-10 hours.
At the last stage of cooking, the jam boils for 10 minutes.
Then it is laid out hot in jars, covered with lids.
The containers are turned upside down.
The jam should cool down gradually.
For this, the banks are wrapped in a blanket or blanket.

A day later, they are removed to the storage site. Jam is used as a dessert, used for filling pies and decorating confectionery.

You can make jam using another simple recipe. Ingredient set:

melon peel - 1.5 kg;
water - 750 ml;
baking soda - 2 tsp;
sugar - 1.2 kg;
vanillin - 1 package.

Jam preparation sequence:

Melon cubes are dipped in a solution of water (1 liter) and soda for 4 hours.
Prepare syrup from water and ½ part sugar.
Put the crusts in the dissolved sugar, boil for 10 minutes.
Turn off the fire, leave to infuse for 10 hours.
Then add the rest of the sugar, boil for 2 hours, the jam should turn out to be a thick consistency.
Before the end of boiling, pour out a packet of vanillin.
They are laid out in jars, covered with lids, wrapped up.

Melon crust jam with strawberries

Jam with the addition of strawberries at the exit turns out to be amber with a pink tint, with a pleasant taste and aroma of strawberries. Products required for jam:

melon peel - 1.5 kg;
strawberries - 0.9 kg;
water - 300 ml;
honey - 7 tbsp. l .;
sugar - 750 g;
jaundice.

Making jam:

Garden strawberries are washed, the stalks are removed, cut into 2 parts.
Melon and strawberry are mixed.
Syrup is cooked over low heat until sugar is completely dissolved.
Put honey, boil the mixture for 3 minutes.
Add fruit, cook for 40 minutes, mix gently.
In 10 minutes. until cooked, jellix is introduced into the jam, according to the instructions on the package.

Boiling jam is packed in sterilized jars, covered with lids, wrapped in a blanket.

Terms and conditions of storage

If the technology is followed in the process of making jam from the crusts, and the containers for rolling the product are carefully sterilized, then the workpiece is safely stored until the next harvest and longer. There are several guidelines:

you can not place the canned product in a place open to sunlight;
near heating appliances;
the best option: basement, storage room, covered loggia.

Conclusion

Jam from melon peels does not require special material costs, physical effort and a lot of time to cook. The product retains its taste, appearance and energy value for a long time. Do not throw away melon peels, there are many recipes for every taste: classic and with the addition of fruits.