How to make a simple and delicious melon rind jam

We like to eat melon raw, cut into slices, and usually throw away the rind. And few people know that jam from melon peels is an independent dessert, it is added to the filling for pies, cakes, pastries, served with pancakes, pancakes, cheesecakes. It turns out sweet like honey, the syrup becomes thick and the rind becomes transparent.

In this article, we will tell you how to make jam, which fruits to choose for preservation and how much to store the blank.

Cooking features

Melon - a unique food product with a rich chemical composition... It contains vitamins A, B1, B2, B5, C, D, E, H, K, PP, beta-carotene, dietary fiber, nicotinic and ascorbic acids, silicon, cobalt, chromium, iron, manganese, sodium, calcium, potassium, other micro and macro elements necessary for the body.

Regular consumption of melon has a beneficial effect on the condition and function of the cardiovascular, nervous, hematopoietic systems, lowers cholesterol levels, and strengthens the immune system.

reference... Melon is a low-calorie food. 100 g contains 37 kcal, 0.6 g of protein, 0.3 g of carbohydrates, 0.3 g of fat. However, melon crust jam is nutritious and high in calories due to the presence of sugar in the composition. Its nutritional value reaches 197 kcal per 100 g.

In the process of food processing of melons, the amount of active biological components is lost, and its benefits are partially reduced. To keep the loss to a minimum, it is important to know which fruit to choose and how to make the jam properly.

Features of preparation and technology of preparation of jam from melon crusts.

• good quality melon without genetically modified foods and pesticides can be grown independently or bought in season: late summer - early autumn;
• you cannot buy melons along highways and roads, as they absorb heavy metals and toxins;
• choose whole fruits without cracks, damage, traces of damage by pests;
• a heavy sweet smell indicates that the fruit is overripe. Such a melon is not suitable for conservation. It is better to choose fruits of incomplete ripeness;
• fresh, ripe and sweet melon will have an elastic skin, dry tail at the base, and make a dull sound when tapped;
• the dishes for cooking jam should be wide so that the dessert warms up evenly and it is convenient to stir it. It is better to choose dishes made of stainless metal, since the alloy does not react with food, useful properties are preserved;
• the taste of the syrup can be adjusted: if the fruits are unsweetened, the amount of sugar is increased, and vice versa;
• a low sugar content in jam can cause it to sour and ferment, and an excess can cause sugar;
• for a variety of tastes, mint, lemon juice and zest, watermelon peels, raspberries, strawberries, kiwi, banana are added to the melon peel jam;
• to get a beautiful amber-colored jam, they prepare it in several stages: keep it on fire for several minutes after boiling, then cool it for 8-10 hours. The procedure is repeated 2-3 times;
• first, the jam is boiled over high heat, and then on low heat with the obligatory removal of foam;
• jam is not sterilized, since a natural preservative is used for cooking - citric acid;
• it is necessary to prepare lids and jars in advance: wash with soda, sterilize in a convenient way. The most optimal is an oven, since a large number of cans can be placed there at a time.

Preparation of the main ingredient

Rinse the melon under running water, dry with a paper towel, cut lengthwise into two parts, remove seeds, cut into slices. Carefully cut the peel from each slice, leaving a little pulp on it. Using a knife or curly grater, cut the peel into small pieces of the same size.

There is another way. Soak the cut and peeled fruits in cold water. Put in the refrigerator overnight. In the morning, drain off the remaining water, dry with a paper towel. Cut off the pulp with a sharp knife, use the peel to make jam.

Advice... If there are concerns that the melon rind contains a large amount of nitrates, then it is recommended to soak them overnight in cold water with the addition of chalk, and then rinse thoroughly with water.

How to make jam

Consider a classic recipe and recipes with lemon and strawberries.

The easiest recipe

Ingredients:

• melon peels - 700-800 g;
• sugar - 600 g;
• citric acid - 1 tsp;
• mint or lemon zest - optional.

Preparation:

1. Cut the flesh from the melon rinds, cut into arbitrary pieces, pour into a stainless steel dish with a thick bottom so that the jam does not burn during cooking.
2. Cover the peel with sugar, leave for 3-4 hours to let the melon juice. Add a few mint leaves or ½ lemon zest if desired.
3. Put the container on the stove, cook over medium heat, stirring constantly. Remove the foam formed on the surface with a spoon. After boiling, boil for another 5-7 minutes.
4. Put the dishes in a dark place for 5-10 hours, you can leave them overnight.
5. Add citric acid to the jam, bring to a boil over medium heat, boil for 20 minutes. To make the jam thicker, you need to increase the cooking time. Eat chilled.

With lemon

Ingredients:

• melon peel - 1 kg;
• sugar - 600 g;
• lemon - 1 pc.;
• vanilla sugar - optional.

Preparation:

1. Cut the peel from the melon, cut it into small cubes, transfer to a stainless steel saucepan, cover with sugar. Leave in a cool place for 2-3 hours.
2. Put on the stove, cook over low heat after boiling for 10 minutes.
3. Boil the jam three times for 10-12 minutes with an interval of 8-10 hours.
4. Before the last cooking add lemon, finely chopped with zest, and vanilla sugar if desired.

reference... Proper jam preserves the color of fresh fruit. If the finished jam is dark brown, then it is overcooked.

With strawberry

Melon peels are suitable for this recipe, but the taste is softer and more interesting if you use the pulp of the fruit.

Ingredients:

• melon - 1.5 kg;
• strawberries - 1 kg;
• sugar - 700 g;
• water - 300 ml;
• honey - 7 tbsp. l.

Preparation:

1. Wash the strawberries, remove the stalks, cut lengthwise into two parts.
2. Peel and seed the pure melon, cut the pulp into small cubes of the same size.
3. In a separate saucepan, combine sugar and water. Cook over medium heat until sugar is completely dissolved, stirring occasionally.
4. Add honey to boiling syrup and bring to a boil over high heat.
5. Put the fruit, boil again. After boiling, keep on low heat for half an hour, removing the foam.

Advice... If desired, jellix can be added 10 minutes before the jam is ready. It is a natural preservative that helps to preserve the natural taste and color of fruits, to achieve the required jelly-like consistency, and to prevent the formation of mold.

How to prepare dessert for the winter

Jam for preservation is prepared in a similar way. After the last cooking, the hot fruit syrup must be put into sterile jars and closed with sterile metal lids. Turn the jars upside down, wrap them in a warm blanket, leave them there for 1-2 days until they cool completely.

If nylon caps are used, they must be immersed in hot water for 20 seconds to close the jar tightly and effortlessly.

Read also:

Is it possible to eat a melon with gout and how is it useful?

How does the "Camomile" melon differ from other varieties and is it worth growing?

Is it possible to eat a melon during pregnancy: benefits, harms and contraindications.

Terms and conditions of storage

It is better to store melon rind jam in the basement or cellar, but you can in the house in the pantry... The composition contains natural preservatives that stop the growth of microorganisms in the product, protect against mold, the appearance of an unpleasant taste and odor. A prerequisite is to avoid direct sunlight, the air temperature in the room should not be higher than 20С.

It is recommended to eat melon crust jam before the new season, in which case the fruits will not lose their taste and benefits. The maximum allowable shelf life is 24 months.

Conclusion

Melon crust jam turns out to be tasty, aromatic and sweet, like honey. The obvious advantage is its low cost, since a minimum amount of food is required for cooking, and melon is inexpensive during the season. To improve and diversify the taste, you can add different fruits to the jam: lemon, kiwi, banana, strawberry. Don't be afraid to experiment, try different recipes and choose the best one for yourself.