Ingredients for Making Melon Jam
- Melon 5 pieces (medium)
- Water 400 milliliters
- Sugar 600 grams
- Vanillin on the tip of a knife
- Citric acid 1/2 teaspoon
- Main Ingredients
Saucepan, blender, kitchen knife, cutting board, glass jars with lids, soup ladle, wooden spoon, kitchen oven mitts.
Making melon jam:
Step 1: Prepare the melon.
First of all, all melons need to be thoroughly washed with soap, since when cutting all the dirt that is on the peel will be on the pulp inside the fruit.
But after washing the melons, you can already cut into pieces, then peel them from seeds and partitions, as well as get rid of the thick skin.
Cut the pulp into small cubes.
Step 2: Cook the melon jam.
Pour the diced melon pulp into a pan, pour clean (spring, bottled or filtered) water at room temperature and put on fire. Wait for the brew to boil, and then continue to cook it without covering it for 20 minutes. During this time, the flesh of the melon will become very soft.
After the 20 minutes indicated by me earlier, the contents of the pan must be turned into mashed potatoes. To do this, use a submersible blender and chop the melon pulp properly, mixing it with water. If there is no blender, grind everything through a sieve.
Now add sugar, citric acid and vanilla to the mashed melon. Stir, bring to a boil again (cook over medium heat), and then continue to cook until the jam is thick enough and does not mix.
To preserve the ready-made jam from melon for the winter, it must be immediately, without removing the pan from the fire, put into sterilized glass jars and tightly closed with lids. After turning the jam from the melon upside down, put on the lids and leave it in this position until it cools completely. Cooled jars of jam can be removed to other blanks, where they will wait for the right moment even until the next harvest.
Step 3: Serve the jam from the melon.
Serve melon jam with toast or mouth-watering homemade tea buns. But you can also show your imagination, because the workpiece turns out to be quite thick, so feel free to cook pies, cookies and other sweet pastries with it. Believe me, the bright taste and sunny color of melon jam can save anyone from the winter blues.
Enjoy your meal!
- For convenience, at the same time as you will be making jam, you can put the glass jars into the oven to be sterilized, and then do not remove them until you are ready to fill them with the workpiece. Thus, you will immediately get heated glass jars that will not crack due to the temperature difference when you pour hot jam from the melon into them.
- Jams and preserves need to be prepared in small jars, so after opening they will occupy less space in the refrigerator, and there will be no need to wait for a special occasion in order to get a fresh portion from the storerooms.