To diversify a table in cold winters, hostesses prepare various preparations: pickles, marinades, jam. Especially tasty and unusual will be a dessert from a fragrant melon.
It is required to you
- the cleaned melon of 1 kg;
- sugar of 1.3 kg;
- water of 400 ml;
- citric acid of 3 g;
- vanillin of 5 g.
Instruction
1. Buy a melon. It has to be a little immature, pulp hardish, you watch that on it there were no dents and darkenings. Wash up it, dry a paper towel. Cut in half, take out sunflower seeds, remove from it on a peel. Cut on small identical cubes. Shift everything in a pan, fill in with boiled water and leave for 10 minutes. Then drain water and drench pieces with cold water, dry.
2. Weld syrup. Pour sugar into an aluminum pan or a low basin, pour in water. Put on fire, you boil until sugar completely isn't dissolved. Don't forget to stir slowly periodically.
3. Fill in the prepared melon with syrup and leave in it approximately for 7-8 hours. After that put everything on a plate on slow fire, you cook 10-15 minutes. Remove jam from fire, draw it day. After this time you boil it about 10 minutes again. Again leave for day. For the third day you cook a dessert to full readiness, about 20-25 minutes. Several minutes prior to the end of cooking, add citric acid and vanillin. Readiness can be defined as follows. Drip jam on a saucer, let's a drop cool down if it doesn't spread, everything means it is ready.
4. Spread out hot jam in the hot sterilized banks. Evenly distributing in them syrup and pieces of a melon. Roll up tanks. If for some reason you fill in the cooled-down weight, pasteurize: one-liter jars about 12 minutes, half liter – 10. When awaking all it is ready, put them on a table upside down and wrap up. Remove on storage after full cooling.