Jam with melon and orange

The melon jam itself is incredibly delicious and aromatic, and in combination with orange and other fruits turns into a divine delicacy, which will be especially pleasant to enjoy during the winter student's day.

How to cook jam from melon with orange and lemon - a recipe for winter

Ingredients:

Preparation

Initially, prepare the necessary amount of melon pulp, cutting the fruit in half, cleaning the seeds with the accompanying flesh, and also removing the melon from the peel. Shinkle the resulting pure raw material for medium-sized jam cubes and take on oranges. Fruits are peeled off, then we disassemble into slices and cut into fragments identical in size slices of melon. Now, pour brown sugar into the water, put the container on the stove, warm it up to dissolve all the crystals and lay the prepared slices of melon and orange. Boil the contents of the vessel for twenty minutes, then pour the white sugar, squeeze the lemon juice to the billet and continue cooking the jam until the desired density of the delicacy is obtained.

At the end of the cooking, we cut half of the vanilla pod in half and peel the fragrant seeds from it, which we put into jam and mix. It remains only to pack the most delicious and tasty jam on dry and sterile jars and after corking put for a while under a warm blanket.

Melon jam with orange and banana - recipe

Ingredients:

Preparation

A special jam of melon with orange will make bananas. To prepare this type of preparation, prepared with the above recommendations, pour the melon pulp with sugar and put it on the shelf of the refrigerator for several hours or overnight. After a lapse of time, we add to the vessel with the billet the cleaned water and place it on the hotplate of the cooking plate. Do not forget to stir the base of the jam to avoid burning. After boiling, cook the delicacy for about five to seven minutes, then add peeled and cut into small circles or semicircles of bananas, as well as crushed orange pulp (without peel with zedra).

Continue to cook the jam after re-boiling to the desired consistency. The fire under the jug with jam should be the most minimal, so that the fruit in the syrup is not bubbling, but only a little languished.

Upon readiness, we spread out the ready-made aromatic jam by pre-sterilized jars, which are immediately sealed and placed in an inverted form under a warm blanket.

Jam from melon and orange in multivarka

Ingredients:

Preparation

Before you start making jam from a melon with orange in a multivark, initially prepare and cut the pulp of melon and orange, freeing the fruit from the peel, fall asleep one third of the total sugar and leave for three to four hours to isolate the juice.

Now we pour a bit of cleaned water into the multicastry and move the cubes of melon and orange along with the juice. We fall asleep the remained sugar-sand, we mix and we establish for one hour the program "Jam" or "Quenching".

After the signal, we check the consistency of the workpiece and, if necessary, extend the cooking in the same regime for a while until the delicacy boils down to the desired density. In this case, the lid of the device is not closed, so that moisture evaporates faster. On readiness we spread the hot jam on sterile vessels, seal it and leave it for natural sterilization under a warm "coat".