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Jam from the melon

Jam from the melon


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Ingredients for making jam from melon

  1. Melon 2 kg
  2. Sugar sand 700 gr
  3. Lemon 1 pc
  4. Water 100 ml
  • Main Ingredients
  • Serving 4-6
  • World Cuisine

Inventory:

Kitchen scales, Thin-blade knife, Large pan or pressure cooker, Meat grinder or sieve, Grater, Large bowl or pan with non-stick bottom, Glass jars with lids on the thread, Wooden spoon or spatula, Kitchen stove, Serving bowl

Cooking jam from melon:

Step 1: wash and clean the melon.

Rinse the melon thoroughly under running water. Cut into halves. Then carefully clean all the seeds, this can be done with a regular spoon. Using a knife with a thin blade, gently cut the peel. If there is rot or black spots on the melon, we get rid of them. As a result, we get melon pulp peeled from seeds and peel.

Step 2: make mashed melon.

We need to turn the thoroughly peeled flesh of the melon into mashed potatoes. There are two ways to do this. First: cut the melon into cubes with a side about a centimeter, put in a pan or bowl with a non-stick coating, add water and simmer over low heat until soft. The resulting mixture is slightly cooled. Then rub through a sieve. Second: raw melon flesh cut into small pieces and pass through a conventional meat grinder. If necessary, repeat the procedure until a homogeneous mass is obtained. In the second case, the jam cooking time should be increased 15 minutes.

Step 3: cook the jam from the melon.

In a large pot or bowl with a wide bottom, pour the resulting mashed potatoes from the melon pulp. Add sugar and cook, stirring constantly with a wooden spoon or spatula. If a foam forms on the surface during cooking, then carefully remove it. Foam with jam can be used as a flavoring supplement in cooking or for tea drinking. While jammed, prepare the lemon. We carefully wash the lemon and peel it with a thin knife. Pass the zest of the lemon through a meat grinder or rub on a grater. Chopped zest and lemon juice can be added to the jam at any time during cooking. We check the readiness of the jam in the traditional way - we draw along the bottom of the container in which the jam is cooked with a wooden spatula. If the trail drags on slowly and gradually, then our jam is ready.

Step 4: pour the jam from the melon into the banks.

For storage of jam, it is very important to comply with the rules for blockage. The jars in which the jam will be stored, as well as the lids with which they will be closed, must be thoroughly washed and dried. They should not have cracks and chips. The lids should fit snugly and prevent air from entering the cans. We pour the finished jam hot over the jars and tighten the lids tightly. Jars with jam are stored at room temperature until completely cooled, then moved to a cool dark place. Everything, our jam is ready. Now we can open the jar at any time and serve aromatic and healthy jam from the melon to the table.

Step 5: serve the jam from the melon.

You can serve this magnificent jam immediately after cooking. Previously, it should be allowed to cool. After that, you can pour the jam into a beautiful serving bowl. As a side dish, you can use cottage cheese, curd cheese, bakery products or just eat it with tea. Enjoy your meal!

Recipe Tips:

- - Well-ripened melons of less sweet varieties are better suited for making jam.

- - for cooking jam, you should choose a wide container. This provides a large surface for evaporation and allows you to maintain the elastic structure of the jam.

- - the boiling point of jam is more than 100 degrees Celsius. This should especially be remembered when spilling even hotter jam on the banks.