Lovers of sweet melon can prepare it for the winter in the form of jam. This gourd goes well with apples. Jam from it is obtained with a beautiful honey color.
Selection and preparation of ingredients
It is good if melons grow on their own plot, but if this is not so, then this product should be purchased during its ripening period.
Important! You should not buy melon near the road, as well as in natural markets, where it lies simply on the ground.
In order to choose a quality melon, experts recommend paying attention to the following points:
- Smell. This melon should produce a pleasant aroma reminiscent of the smell of honey, pineapple and pear. If the product smells unpleasant, then it is better to refuse such a purchase. If the smell of greenery comes from melon, then it is not ripe.
- Appearance. The fruit should be whole without mechanical damage and dark spots.
- Grade. Varietal varieties differ from each other in shape, color and taste characteristics. The most popular and suitable varieties are Kuban collective farmer and Torpedo. They have a good aroma and sweetness.
- Sound. Tap on the selected fetus. The sound of a ripe instance will be deaf.
- Peel. It should be elastic and spring a little. If the fruit is soft, then it is overripe. The tail must be dry.
Apples must be taken sufficiently dense in structure and with good taste. The variety depends on preferences - you can choose varieties with sourness or sweetness. Other berries and fruits, such as plums, cherry plum or bananas, as well as condensed milk or poppy seeds, can be added to melon jam.
Melon and apples must be washed before cooking. Then the melon is cut into pieces and the peel, seeds and fiber are removed. Apples are also divided into slices with a knife, removing the core and seeds.
Simple step-by-step recipes for melon and apple jam preserves
Melon and apple jam can be cooked in a pot or jam bowl, or you can use a slow cooker. The following are simple recipes for this sweet winter make-up that are easy to make at home.
Classic recipe
3 cans of 1 l2 h. 30 min.
Nutritional value per 100 g:
- Grate the top layer of the skin of the washed lemon on a fine grater. Only 1 tsp will be enough. zest.
- Place the melon slices in a blender bowl and chop.
- To wash washed apples from the core with seeds and peel. Cut into small pieces.
- Place melon puree in a pan for cooking jam, mix it with sugar and bring to a boil. Remove the foam with a slotted spoon. Boil the mass until it becomes similar in thickness to honey in density.
- Add apple slices and lemon zest to the boiling melon mass. Cook another 5 minutes. after boiling, stirring.
- Pour hot jam into sterile jars and roll up.
Did you know? In ancient times, sorcerers and shamans made a love potion from melon.
With poppy seeds
2 cans of 350 g; 4 h. 10 min.
Nutritional value per 100 g:
- Cut the peeled flesh of the melon into small pieces of the same size and place in a bowl for cooking jam, cover with sugar.
- When the melon gives juice and the sugar melts, put the container on the fire and bring to a boil. Reduce the burning power and cook, stirring occasionally, until the mass is reduced by half. When cooking, remove the foam.
- Peel the apples with the seeds and cut into slices. Stir with melon brew, setting aside the basin with the brew for an hour.
- Throw citric acid into the jam, return to the fire and bring to a boil again. Cook another 15 minutes.
- Pour poppy seeds into the brew and mix. Cook for 30 minutes, stirring occasionally.
- Distribute boiling mass over sterile dishes and roll up.
Important! If enameled utensils were chosen for cooking, then there should not be scratches on it, otherwise the jam will burn up in the damaged place.
In a slow cooker
2 cans of 350 g for 3 hours
Nutritional value per 100 g:
- Peel the apples from the skin and core, cut into slices and put in a slow cooker.
- Place melon slices in a multicooker bowl on top of apples and cover with sugar. Close the lid and turn on the “Extinguishing” mode for 30 minutes.
- Let stand jam for 1 hour after shutting down.
- Pour citric acid into jam and stir well. Switch on the “Extinguishing” mode again, but only for 10 minutes.
- Get the brew from the multicooker and mashed with a blender.
- Put jam in the multicooker again, bring to a boil in the same mode.
- Pour jam into sterile jars and tightly close the lids.
Storage methods
Keep melon jam in a cool, dark place. A refrigerator shelf, a cellar, a pantry or a subfloor are well suited. Recommended shelf life is not more than 2 years.
Did you know? The name of the melon in Russian comes from the word "blow" and is explained as "inflated fruit."
This fragrant and tasty melon product can be enjoyed in the cold winter. Jam can be used for baking toppings, add to the cottage cheese and various desserts, as well as just eat a bite with tea and cookies.
