We offer recipes simply divine for taste and aromatic sweet delicacies - melon jam. It can be used for harvesting in the company with other fruits, say, pears or apples. Every time we get a new, but no less interesting taste of jam.
How to cook a jam from a melon for the winter - a simple recipe
Ingredients:
- melon - 990 g;
- granulated sugar - 700 g;
- citric acid - 15 g.
Preparation
We cut the melon for jam with small cubes, fill it with sugar, add lemon acid and leave the mass for a few hours to separate the juice. Now we have a container with a preform on the plate on the fire just above average and heat the mass with continuous stirring until all the sugar crystals are dissolved and boiling. After about seven minutes, turn off the fire and leave the jam for five hours to cool and infuse.
Again give the delicacy to boil, boil for seven minutes and completely cool. After that we weld the workpiece for another ten minutes, and then we pour the jam on sterile and dry jars and place under a warm blanket for slow cooling and self-sterilization.
Depending on the degree of juicy melon, jam from it can turn out different consistencies - from very liquid to thick. With insufficient juiciness of the fetus, you can add a little cleaned water, and if the juice turns out very much, it can be drained and cooked with jelly. Alternatively, you can also weld jam from melon for the winter with gelatin, adding it at the end of the last stage of cooking before bottling in jars.
Jam from pears and melons for winter - a simple recipe
Ingredients:
- melon - 990 g;
- pears - 990 g;
- granulated sugar - 990 g;
- citric acid - 20 g.
Preparation
Preparing the preparation of jam, the melon pulp is cut into small cubes and placed in a bowl suitable for cooking jam. We also rinse it, wipe it dry and get rid of the cores with seeds and pear stems, after which we cut the fruits in the same manner as the melons and send them to the bowl. We pour the fruit over the sugar and leave it for juice for a few hours. Now add the lemon acid and put the vessel with the preform on the plate hotplate. We give the boil to boil with continuous stirring, and then reduce the intensity of fire and weld the workpiece with a barely noticeable boil to the desired density.
Ready jam bottled in advance sterilized dry jars, sealed with sterile caps and let it cool slowly under a warm blanket.
Similarly, you can prepare a jam of melon with apples for the winter, replacing them with pears. It will also be very tasty.
Jam from melon crust for winter - recipe
Ingredients:
- melon crusts - 990 g;
- vanillin - 1 pinch;
- granulated sugar - 990 g;
- citric acid - 10 g.
Preparation
If the melon itself does not remain for the jam, then the delicacy can be welded and from the crusts. Moreover, very often, depending on the type of fruit, there is enough pulp left on them, which is the time to put it into practice. To do this, we clean the remaining crusts from the stiffest outer part. It is convenient for this to use vegetable peelings. The resulting pulp is cut into small cubes, covered with sugar and let stand for a while. Now put the workpiece on the cooker. After boiling with continuous stirring, we stand the vessel on fire for seven to ten minutes, and then remove it from the heat and allow it to cool. Repeat the procedure four times, then add the lemon acid, vanillin, cook for about five minutes, and can pour on jars and cork. The last must necessarily be sterile and dry.