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Melon jam

Melon jam


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I love watermelon !! Although I have not been able to eat watermelon for more than 10 years, I fully compensate with the yellow one! :) Some time ago I had a bad appetite for the jam made by Laurenta aka Sufletista, and I didn't have peace until I did it!

  • about 2 kg of melon pulp
  • 500 g sugar
  • 2 small lemons

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Melon jam:

I peeled the watermelon and seeds and cut it into larger cubes. I mixed it with the sugar and lemon juice and put it in the fridge for about 3 hours, when the watermelon left enough juice. I put on a low heat a pan of tuci (or a bowl with a double bottom) in which I put the melon pulp with juice and everything. I left it for about 2 and a half hours, frothing as many times as needed.

When it was ready, I put the jam in sterilized jars in the oven, put the lid on, and left them in the oven turned off, covered with a towel until the next day.

Tips sites

1

The jam turned out very good .. only the taste of melon is not so strong .. and here I was a little disappointed ..


YELLOW MELON SWEET, LEMON AND CINEMA I Recipe + Video

Hello dear lusts. Today I prepared YELLOW MELON SWEET, LEMON AND CINEMA. It's something sensational, I can't tell you how delicious it is and it's easy to prepare. You can serve the jam in porridge, with oladi, pancakes, it can be added in tarts or even cakes. I hope you like this recipe and prepare it with pleasure. I wish you a more delicious day and good appetite!

Ingredient:

  • 1 melon of 3 kg.
  • 700-800 gr. - sugar (depending on how sweet the melon is)
  • 1 cinnamon stick
  • 1 lemon

Method of preparation:

  1. Cut the melon in half, peel it, cut the halves into slices, peel them and cut the slices into pieces. Then cut the lemon into four slices.
  2. Put the melon pieces in a saucepan, add the lemon, sugar and cinnamon stick. Stir and bring the jam to the boil. Remove the foam from the jam and boil for 10 minutes. Then turn off the heat and let the jam cool for 5 hours. After 5 hours, turn on the heat again and boil the jam for 10 minutes, turn off the heat and let it sit again for 5 hours.
  3. Before boiling the jam for the third time, you must sterilize the jars and lids. Arrange the well-washed and moist jars with the lids on a tray. Once you put them in the oven, turn it on at 150 degrees C and let them sit for 15 minutes. Open the oven door and let them cool freely.
  4. Turn on the heat and boil the jam for the last 10 minutes. Pour it into jars, cover them with a lid and let the jam cool to room temperature. Serve with pleasure. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


Preparation time: 15 min.

Total cooking time: 40 min.

Difficulty: Easy

Amount: 3 servings

  1. Peel a squash, grate it and squeeze the juice 1500 g melon baked. * Removal of seeds and peel should result in 1000 g of melon pulp.
  2. Cut the cleaned watermelon into small cubes of 0.5 cm.
  3. * Optional & # 8211 Put the watermelon, sugar and lemon in a bowl and leave them at room temperature for 30 minutes to leave their juice.
  4. Put the melon in the bowl , 400 g sugar , juice of 1 lemon, 100 g of water and boil 20 min./100°C/speed 2.* Put the anti-stopper lid in place of the measuring cup to avoid dirt.
  5. Check the texture of the melon jam. If you want a thicker jam, set it still 4-5 min./100°C/speed 2 . * Or as much as you think, but keep in mind that when it cools it thickens.
  6. Put the jam in sterilized jars by rinsing with hot water before and close them immediately.
  7. Put the jars upside down inside thick towels for 10 minutes.
  8. Place the jars in the normal position and let them cool in the same towels.
  9. After they cool completely, you can move them to the pantry with goodies.

Useful tips for preparing melon jam at Thermomix

Lemon juice can be added at the end, after the jam has the consistency you want. If you do this, after you put the lemon juice set 40 & # 8211 50 sec./speed 3.

If you want a jam with whole pieces of fruit in it cut the melon into pieces of 1 & # 8211 1.5 cm, mount the mixing butterflies and use the same settings.

Necessary tools

Wood chopper, knife, 3 sterilized jars with screw caps, * optionally a large bowl . Thermomix takes care of the rest.


Melon jam

If here I showed you how to do it melon jam, obviously could not miss a recipe for melon jam. It is their season, of juicy and fragrant melons, so we can enjoy their aroma for the rest of the year, in the form of jam.

As you know, there are several varieties of melon. With yellow core, green core, orange core, juicy or icy. For jam, watermelon with a hard, orange and & nectarine core is ideal, because the fruits will be kept whole and firm and will not be soaked in syrup. But you can also make jam from juicy melons. You will not scald that one before and you will let it boil less.

  • 1 kg diced melon
  • 1 kg of sugar
  • 500 ml of water
  • juice of 1/2 lemon

Peel a squash, grate it and squeeze the juice. Cut the fruit into suitable cubes, but not very small, because they will crumble during cooking.

Bring a pot of water to a boil. Add the watermelon pieces and leave for 3 minutes, then remove.

Separately, put the sugar with water and lemon juice in a pot on the fire. When the sugar has melted, let the syrup boil for 5 minutes, until it binds. Add the watermelon cubes drained and turn off the heat.

Let the jam sit for at least an hour, during which time the fruit will absorb from the syrup. Put the jam back on the fire and simmer for another half an hour, until the syrup binds and acquires a sticky consistency.

Turn off the heat and cover the jam with a damp cloth. When the jam has cooled slightly, you can pour it into sterilized jars.

You have to see it too.


Peaches are washed and peeled, then cut into cubes. The amount of 800 g of peaches is after cleaning and without seeds.

If you are lucky enough to catch a sweet and fragrant melon, it is perfect. Cut into slices, peel and then cut into cubes, a total of 1 kg.

In a stainless steel pot with a double bottom, place the fruits and sugar alternately. Set aside for about 2 hours to leave the juice. Stir from time to time.

Put on high heat until it starts to boil and melt all the sugar, stirring in the pot. Once it has started to boil, reduce the heat and froth when needed. Stir in the pot from time to time.

Because it left a lot of juice, I preferred to put the fruit in a blender after the jam has cooled a bit, then I put it on the fire again to boil a few more. The test is done with a drop on a plate and if it does not spread, it is ready.

Meanwhile, the jars are washed and sterilized, then pour the jam into jars, cover well and put in beds until cool. It is stored in the pantry in a cool place and protected from sunlight.


Melon jam

If here I showed you how to do it melon jam, obviously could not miss a recipe for melon jam. It is their season, of juicy and fragrant melons, so we can enjoy their aroma for the rest of the year, in the form of jam.

As you know, there are several varieties of melon. With yellow core, with green core, with orange core, juicy or & icircnnăcăcios. For jam, watermelon with a hard, orange and icy core is ideal, because the fruits will be kept whole and firm and will not be soaked in syrup. But you can also make jam from juicy melons. You will not scald that one before and you will let it boil less.

  • 1 kg diced melon
  • 1 kg of sugar
  • 500 ml of water
  • juice of 1/2 lemon

Peel a squash, grate it and squeeze the juice. Cut the fruit into suitable cubes, but not very small, because they will crumble during cooking.

Bring a pot of water to a boil. Add the watermelon pieces and leave for 3 minutes, then remove.

Separately, put the sugar with water and lemon juice in a pot on the fire. When the sugar has melted, let the syrup boil for 5 minutes, until it binds. Add the watermelon cubes drained and turn off the heat.

Let the jam stand for at least an hour, during which time the fruit will absorb from the syrup. Put the jam back on the fire and simmer for another half an hour, until the syrup binds and acquires a sticky consistency.

Turn off the heat and cover the jam with a damp cloth. When the jam has cooled slightly, you can pour it into sterilized jars.

You have to see it too.



Comments:

  1. Douzragore

    You are wrong. I'm sure. Write to me in PM.

  2. Faing

    gee in the drive ...

  3. Gulkis

    Make mistakes. Write to me in PM, discuss it.



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