Secrets of making melon jam

If you are one of those who love to taste something unusual, very tasty and healthy every time, then you should pay attention to melon jam. How to prepare such a delicacy, whether it is useful, as well as tips and secrets will be discussed in the article.

Melon jam is no longer a rarity or a special delicacy. Many housewives have long indulged their loved ones with unusual jam. Its unique taste in something even resembles honey. The main feature of such a product is that it can be cooked from absolutely any melon, including unripe. The result is not just tasty, but also a useful delicacy.

The benefit of this jam is the rich chemical composition of its main and main ingredient. Melon contains a large amount of fruit acids, natural sugars, fiber, pectin, vitamins C, A and P, as well as magnesium, iron, potassium and sodium.

Of course, in order for the body to be fully satisfied with this rich vitamin composition, you need to eat fresh fruit. But after heat treatment, most of the vitamins are stored in jam. In order to preserve as much as possible all the useful properties of a melon, you need to choose those recipes, the cooking process of which does not take much time.

In that case, if the dessert is prepared according to all the rules, then its regular use will favorably influence the human body. For example, the beauty of hair and skin is noticeably improved, many of the body's metabolic processes are normalized, pressure stabilizes, irritability and fatigue decrease. Due to the rich composition of this product helps to fight against avitaminosis in the cold season, so you should prepare a few jars of such jam for the winter. As well as a delicacy, it can help with anemia, overcome insomnia and simply raise your spirits on any dull day.

Today we have prepared several original recipes that will help you make fragrant jam from juicy and ripe melons. We will start with the classic version, which even an aspiring cook can handle. We take a kilo of fragrant melon. You can choose fruits with white, red, or even green flesh. Next, you need three hundred milligrams of purified water, a kilogram of sugar, one medium fresh lemon and half a teaspoon of vanilla powder.

If there was no fresh citrus on hand, then in any recipe with lemon it can be replaced with citric acid powder. In this case, it will need only three grams. Chop the melon into small pieces and blanch in boiling water for exactly five minutes. We turn everything into a colander, allowing the drain of excess liquid. Next, cook the syrup from the specified amount of water, vanilla and sugar. In the process of cooking, add citric acid or fresh lemon juice.

The resulting syrup pour melon slices, leave exactly six hours. Then put on a slow fire and cook for exactly ten minutes. Time needs to be spotted after the mass boils. Then remove from heat, cool completely and fill the prepared jars.

There is another simple recipe. With the help of it, you can make jam in a slow cooker. We take one kilogram of melon pulp, half a pound of sugar, a pinch of vanilla and four grams of citric acid. We cut the flesh into even cubes, put it in a bowl and top it with sweet sand. Leave so without stirring, for three hours. After we add the citric acid powder. If you want to use fresh lemon, you can do so.

Medium-sized citrus fruit is washed thoroughly, we remove bones and scroll in a meat grinder. Mix with melon and let the mass boil. After that, turn on the "Baking" mode, and the jam will be prepared so exactly forty minutes.

At the height of the season, you can get not only a ripe melon on the market, but also a watermelon. It is from these two components that we recommend to make the most delicious jam. For this recipe, you do not need the flesh itself, but the part that remains in the crust. Therefore, after eating the berries do not throw away the crusts, but carefully cut off the rest. We take half a kilogram of cut melon pulp and the same amount of watermelon to make a kilogram. And you will also need six hundred milligrams of water and four hundred grams of regular sugar.

Cut off the parts of the crusts should be cut into cubes and immerse in boiling water for five minutes. Cook the syrup and fill them with our fragrant melon and watermelon pieces. We leave everything to insist on the night. In the morning, proceed to cooking. We bring the mass on a slow fire to a boil, remove from the heat and insist for three hours. Repeat the procedure four times - and the dessert will be ready.

To get an unusual jam, or rather, jam, we suggest cooking fragrant melon in tandem with ripe bananas. One and a half kilograms of melon pulp should be cut into cubes, cover with the same amount of sugar, cover with a lid and leave overnight. In the morning, add the juice of one fresh lemon, mix thoroughly and boil for thirty minutes on a very small fire. We cut two lemons in circles (keeping the peel and removing the bones), two large bananas are also cut in circles, and we add everything to our mass.

Cook all together until the mass is not like mashed potatoes. As soon as the fruit starts to boil soft, boil down everything to the thickness and arrange in a prepared container. In order to keep the jam better and to acquire an unusual flavor, we recommend putting baking paper soaked in cognac in each jar. The paper should be cut in a circle of the desired size.

On a cold winter day, you can enjoy unusual jam, which is easy to make according to the following recipe. Per kilogram of fragrant pulp will need a pound of sugar, one fresh lemon, twenty grams of ginger root and a small pinch of cinnamon. We cut the melon into cubes, put it in a saucepan, rub the ginger root on top and squeeze lemon juice. Add a couple of tablespoons of sugar, mix and leave for two hours.

After boiling ordinary syrup. Boil it easily, you need water and sugar in the same proportions. As soon as the syrup is obtained, we put our prepared mass there and cook it on low heat for exactly fifteen minutes. As soon as the mass becomes thick, you can add cinnamon or vanilla.

To make a thick jam, you will need one and a half kilograms of juicy and ripe melon pulp, a pound of apples, a teaspoon of lemon or orange peel and a pound of sugar. The fragrant pulp should be turned into a puree, covered with sugar, mix thoroughly and start cooking over very slow fire. As soon as the mass begins to thicken a little, you can add apples, pre-peeled and cut into small cubes. Cook until thick, then add the zest, cook for another five minutes. All dessert is ready!

If you want to get tasty and fragrant jam with whole, dense melon slices, then this will help the following recipe. We take a kilogram of pulp. Choose a solid, fragrant melon. This recipe requires eight hundred grams of sugar, one hundred milligrams of water, and one medium-sized lemon. We boil syrup out of water and sugar, adding lemon juice to it.

As soon as everything boils, boil the syrup for five minutes, then immerse the diced melon in it. You need to do everything very quickly, immersing the fragrant pieces in boiling syrup. This technology allows melon slices to preserve its integrity.Cook jam for exactly an hour on low heat, stirring occasionally. Stir gently so as not to damage the melon slices.

Finally, we have a few more helpful tips for all those who are planning to pamper themselves with this unusual dessert in the near future.

• Choosing melon for cooking jam, be sure to pay attention to the most fragrant and ripe fruit. You should not choose too soft melons, otherwise the jam will not turn out the desired consistency and the right taste. For jam need fruit with juicy, but dense, firm pulp. Perfectly fit those melons, which are distinguished by a strong aroma, but have not yet fully survived and have retained their hardness.
• Jam can be cooked even from overripe melons, only you have to cook them longer to evaporate the excess liquid.
• To diversify the taste and benefits of such jam, you can safely add other fruits and berries. Melon goes well with lemon, orange, apples, peaches, pears and banana.
• In order to give the finished jam a unique taste and aroma, you can use various spices. Melon goes well with ginger, cinnamon, vanilla and anise.
• Melons with red or orange flesh are the hardest, and these varieties are good for jam. Pieces of such melon will remain intact after cooking, and for beauty they can be cut into a figure knife.

Further you watch video preparation of preparation of melon jam.