Melon jam from melon for the winter - 1 cooking recipes

When you are pretty tired of all types of jam, something that is not quite traditional for most of Russia comes to the rescue. Melon jam is one of them. What's the best way to cook it?

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Melon orange jam in a slow cooker
The preparation process is simple, the result is simply excellent
- 1 hr 20 mins
- 20 Servings
- 103 kcal
- 15

Melon jam from melon for the winter

Melon jam attracts with its unique aroma and taste. It is unlike others, unusual for many, and therefore doubly attractive. When finished, it has a soft golden or platinum color with slight transparency. Blends perfectly with other fruits. For example, apples, lemons, oranges, bananas, pears, kiwis. To make melon jam smell even tastier, it’s good to add grated zest to it.

Perhaps there are recipes that do not require boiling the melon. But in most cases they still do it. Firstly, the workpiece will not darken. Secondly, it can last longer.

Usually the melon is cut into cubes of a suitable size and poured with hot sugar syrup. Keep for a day at room temperature. Then the syrup is drained, boiled and poured again for a day. Then the melon is boiled in syrup until it becomes transparent.

Proportions: per kilogram of melon there are 2 glasses of water and 1.2 kg of sugar. The type of melon is not critical - brew from the one you could buy (or grow, depending on who). Of course, cut off the peel.

In winter, you get real summer in a jar.

Little trick:

Another unusual solution: again, instead of water, the melon is poured into a martini mixed with lemon juice. The result is bright yellow jam. Per kilo of product: 100 ml of alcohol and 2 lemons. Sugar - 0.85 kg.

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