How to cook melon jam for the winter: a recipe for making melon jam at home

Melon jam is prepared very quickly. After all, the melon pulp, although dense, is tender; it does not need to be boiled for a long time to achieve softness.

To make melon jam, melon of any degree of ripeness and sweetness is suitable. All defects can be corrected during the cooking process.

Wash the melon thoroughly and dry it with a towel. Cut into slices, remove peel and seeds.

Cut the melon into pieces, place in a saucepan and sprinkle with sugar. Let it sit for an hour or two and release the juice.

The amount of sugar is arbitrary. For sweet melon, use sugar half as much as the weight of the melon, but if the melon is unripe, then the amount of sugar should be increased and taken 1:1.

Pass the lemon through a meat grinder and add it to the melon.

Place the pan on the stove and bring to a boil while stirring continuously.

Turn the heat down and cook the melon for another 15 minutes. A melon, even an unripe one, will soften sufficiently during this time.

Remove the pan from the heat and cool slightly. Although the melon pieces are soft, they will not boil down in the puree on their own. To puree the melon, you can use an immersion blender or a sieve with large holes.

After you have made the puree, you can continue boiling the jam to the desired thickness. On average, it takes no more than 30 minutes. 2-3 minutes before readiness, you can add cinnamon, vanilla, or ginger, after which you can put the finished melon jam into jars and roll up.

Melon jam is not particularly capricious, but nevertheless, it needs to be stored in a cool, dark place and consumed within 8 months.

How to make melon jam with ginger and cinnamon, watch the video: