Gentle and fragrant jam from a melon will be to the taste even to the most exacting sweet teeth. It is good to serve such jam to fritters, pancakes, to tea with cookies, it is possible to use it and as a stuffing for pastries and also to decorate with it cakes and cakes.
It is required to you
- melon – 1 kg;
- sugar – 1.2 kg;
- water – 500 ml;
- vanillin – 5 g;
- citric acid – 3 g.
Instruction
1. For preparations jam try to use not absolutely ripe melons which pulp slightly the plotnovat. Wash up a melon, dry up a soft towel. Cut on two parts, scrape the middle seeds and a streak. Wash out a melon under water and cut off from it all peel. Cut pulp small into cubes, approximately on 2-3 centimeters.
2. Take a pan on two liters, pour into it liter of water and bring to the boil. Lower pieces of a melon in the boiling liquid and you cook on slow fire of 5-6 minutes. Remove a pan from fire, drain water and set aside aside for 1-2 minutes. Fill in still hot pieces of a melon with cold water for 3-4 minutes. Then cast away a melon on a colander that from pieces water flew down, and they slightly dried up.
3. While the melon dries up, be engaged in syrup. Gather in a pan of half of liter of water and bring to the boil. Slowly pour sugar into the boiling liquid, without forgetting to stir slowly at the same time. You cook syrup of 10-15 minutes.
4. In a three-liter pan lay out the dried-up pieces of a melon and fill in them with a half of ready syrup. Put a pan on slow fire, bring to the boil and you cook 6-7 minutes, accurately stirring slowly. After that remove a pan from a plate, cover and set aside for 7-8 hours (or till the morning if you prepare in the evening) that the melon became impregnated.
5. Then again put a pan with melon pieces in syrup on slow fire, having added a half of the rest of syrup to this mix. Bring to the boil and you cook 9-10 minutes, accurately stirring slowly. Again remove a pan from a plate and set aside it aside not less than for 9-10 hours.
6. Later the put time, put a pan on slow fire, add the rest of syrup and bring mix to the boil. Add vanillin and citric acid to jam and you cook 15-20 minutes to full readiness (pieces of a melon have to become absolutely soft). Spill ready jam on the sterilized banks and roll up.