Melon jam

10 servings
1 day 1 hour your 30 min

To cook jam, you need to take not fully ripened melons with dense, fragrant pulp. In winter, just a miracle.

How to make melon jam: Melon is washed, crust is cut off, core with seeds is removed, and pulp is cut into small cubes (2-3 cm).

Boil 2 liters of water. Then the prepared melon is placed for 3-8 minutes (depending on maturity) in boiling water, cooled.

Syrup is boiled. To do this, water is added to the sugar, brought to a boil. Boil for 5 minutes over a low heat.

Chilled melon pieces are poured with syrup. Melon jam is boiled at the 3 of reception (between cooking it is maintained for at least 8 hours). Vanillin to taste and citric acid (3g per 1kg melon) can be added before the last cook.

Melon jam is ready.

Cans are washed, sterilized. Jam is hot poured into cans, rolled up.

Have a nice tea party!