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Melon jam for the winter


Ingredients for Making Melon Jam for the Winter

For 2 liter cans:

  1. Melon 1 kilogram
  2. Granulated sugar 1 kilogram
  3. Purified water 200 milliliters
  4. Lemon 1 piece or to taste
  • Main ingredients: Melon, Sugar
  • Serving 2 servings
  • World Cuisine

Inventory:

Glass (capacity 200 milliliters), Kitchen knife - 2 pieces, Cutting board - 2 pieces, Paper kitchen towels, Deep bowl, Small saucepan, Stove, Non-stick deep saucepan with a thick bottom and a lid, or a copper basin or pan (capacity 3 liters), Skimmer, Tablespoon, Half-liter glass jar - 2 pieces, Metal screw lid (or with elastic) - 2 pieces, Kitchen towel, Wooden kitchen spoon, Wide-necked watering can, Ladle, Wool blanket, Creamer, dessert vase or bowl

Cooking melon jam for the winter:

Step 1: prepare the melon.


First of all, we wash the melon under cold running water, dry it with paper kitchen towels and put it on a cutting board. Then we cut the vegetable into 2 halves with a sharp kitchen knife and, using a tablespoon, remove the seeds from them. Remove the skin from the pulp, cut it into cubes, cubes or pieces of arbitrary shape in size or thickness of 1 centimeter and send it into a deep bowl.

Step 2: prepare sugar syrup.


Next, put on a medium fire a deep non-stick stewpan, a copper bowl or a non-stick saucepan. We pour in a glass of purified water and pour a kilogram of sugar. Mix them with a tablespoon until smooth and cook until the sugar grains are completely dissolved. Once they melt, boil the syrup for a couple of minutes and immediately proceed to the next step.

Step 3: we cook melon jam for the winter - stage one and two.


Very carefully put in a hot gurgling syrup slices of melon and reduce the heat to a level between the smallest and medium. After boiling again, we note the time and cook the vegetable 10 minutesperiodically removing foam with a slotted spoon. Then remove the jam from the stove, put in a cool place and give it the opportunity to infuse 8 ocloc'k. After this time repeat the process one to one, boil as much, cool and let stand.

Step 4: prepare the dishes for preservation.


1 hour before the start of the third stage of jam cooking, we prepare all the dishes that will be needed for preservation. We check the banks for cracks, wash them with soda or detergents with the lowest chemical content and sterilize in any convenient way: in the microwave, oven or on the stove. Then we carefully look so that there is no rust on the lids, we boil them in a small saucepan 10-15 minutes and leave in it on the smallest fire until use. The rest of the inventory is poured with hot water and sent to a clean bowl.

Step 5: we cook melon jam for the winter - stage three.


We lay out the prepared equipment on a crystal clear kitchen table and put the dishes with jam on a medium heat, and after boiling the aromatic liquid, reduce its level to a small one. Then wash and dry the lemon. On a cutting board, cut it into rings, half rings or quarters and send it to the stewpan with jam.
We mix everything until smooth with a wooden kitchen spoon and cook our dessert with a slight boil until the melon is ready, this is 15-20 minutes. It is not worth it to overtake it on the stove, otherwise you will end up with a rather dense, although no less tasty jelly.

Step 6: preserve melon jam for the winter.


Then, in turn, we install a watering can with a wide neck on sterilized jars, using a ladle, pour the finished jam on them and cover each with a hot metal lid. If you used screw ones, simply tighten them tightly with a kitchen towel, if metal with an elastic band, then close the workpiece with a preservation key.
After that, turn the jars upside down, check for airif he doesn’t come out, put them on the floor with their caps down, cover them with a woolen blanket so that there are no gaps, and leave them in 2-3 days. During this time, the jam will completely cool down without sudden changes in temperature and it will be possible to attach it to a cool place: a pantry, a cellar or a cellar.

Step 7: serve melon jam for the winter.


Melon jam is served at room temperature for the winter. It is poured into deep bowls, bowls, dessert vases, and next put teaspoons and put small saucers. This yummy is pleasant to relish with fresh tea, it is also very often used to soak or decorate sweet pastries: puffs, pies, cakes and pastries. Enjoy it!
Enjoy your meal!

Recipe Tips:

- if desired, instead of natural lemon, you can use citric acid or completely abandon this ingredient;

- very often, during the third stage of cooking, vanilla sugar, a few pinches of cinnamon or ground cloves are added to the dishes with jam;

- for the preparation of this dessert, it is better to choose ripe, but hard melons;

- hot jam can be poured into warmed jars, cover them loosely with lids and put in a pan with water heated to 70 degrees, while it should be 3 centimeters lower than the neck of the container. After boiling, reduce the fire level to medium and sterilize the jars under a covered lid: 10-liter and 10-liter. Then close, check for leaks and put under the covers for a couple of days, and then send the workpiece to a cooler place.