Fragrant flesh of honey melon - how not to try to stock up on such a delicacy for the winter?
It is unlikely that it will be possible to save the fruits for so long, but in the form of jam - elementary!
Tropical oranges add jam to even more exotic.
Melon jam with oranges - the general principles of preparation
• To turn an unusual jam from a melon with oranges into an exceptional treat, you need to make it from a very fragrant, slightly unripe melon, and take oranges only ripened and necessarily sweet. Melon and orange pulp should not be soft, otherwise during cooking their pieces will fall apart, and the appearance of the dessert will suffer.
• Be sure to wash the selected melon with warm water and peel it. The pulp is cut into small pieces of arbitrary shape. It can be cubes, sticks or plates. To get a thicker jam, part of the pulp is beaten in a puree with a blender, and then combined with its pieces. To make jam from melon with oranges, you can use not only its pulp. No less tasty is this exotic delicacy obtained from its peels. So that the crust pieces are not stiff, they are pre-soaked in soda solution.
• Oranges are added in a peeled form, since citrus peel emits bitterness during cooking. Orange pulp is cut into pieces of the same size and shape as the melon.
• To improve the taste characteristics and usefulness of goodies, spices, nuts, honey, sesame or other fruits are added to it. For example, melon jam is cooked with orange and lemon, adding only sour citrus juice to the treat.
• For cooking jam use only aluminum utensils or containers made of stainless steel. If the kitchen has such a device as a crock-pot, you can use it.
• To enjoy an amazing dessert, not only in the ripening season for gourds, you can prepare melon jam with oranges for the winter. To do this, ready-made jam is packaged in glass containers hot, almost boiling, and closed with special metal caps, which are rolled with a rolling key for tightness.
• It is not necessary to sterilize the jars; it is enough to rinse the containers with hot water and laundry soap or baking soda and dry them well in air. The lids must be boiled.
"Vanilla" melon jam with orange and citric acid
Ingredients:
• white sugar - 600 gr.;
• two small oranges;
• one and a half kilograms of fragrant ripe melon;
• a small pinch of “lemons”;
• vanilla sugar - to taste.
Cooking method:
1. Cut the peel from the melon, select the seeds, and cut the flesh into small pieces.
2. Grind oranges scalded with boiling water together with the peel in the same way as melon.
3. In a wide container, mix melon slices with orange slices and cover with sugar.
4. Shake the container several times so that the sugar evenly envelops all the slices and leave it overnight or at least for 6 hours.
5. Then place the container on moderate heat. Constantly mixing, cook for at least a quarter of an hour, until the sugar crystals are completely dissolved.
6. Remove the pelvis from the fire and leave it to cool completely.
7. After about four hours, boil again a quarter of an hour on low heat and set aside again.
8. In a well-cooled jam, add vanillin with citric acid to your taste and bring to a low heat until cooked.
9. Roll the prepared melon jam with oranges in sterile jars.
Melon jam with orange for the winter
Ingredients:
• two large oranges;
• one and a half kilograms of fragrant melon;
• three full glasses (250 ml) of drinking water;
• two kilos of sugar.
Cooking method:
1. Cut the melted seeds and peel into cubes of any size. Put the pieces in a pan, pour them with granulated sugar (500 g) and leave them to warm for two hours.
2. Pour the remaining sugar into a separate pan and pour water into it, mix. On a small fire, without stopping stirring, boil the syrup and bring it to a boil.
3. Pour hot melted sugar over melon, mix gently several times and leave, covered with a towel, for 24 hours.
4. Then drain and boil the syrup. Pour melon with hot syrup again and leave, but for 10 hours.
5. Peeled oranges cut into cubes similar in size to melon slices and add them to the jam, mix.
6. On low heat, occasionally stirring, cook melon jam until the melon slices are transparent and the syrup thickens.
7. When hot, pack the jam in clean jars and roll it up.
Melon jam with orange and lemon
Ingredients:
• one kilogram of sugar;
• dark granulated sugar - 50 g .;
• one small orange;
• a kilo of melon pulp;
• half a liter of drinking water;
• half a large lemon;
• vanilla - half a small pod.
Cooking method:
1. Cut the melon pulp and peeled orange into small pieces of arbitrary shape. Dip the lemon for a couple of minutes in boiling water, then cut in half and squeeze the juice from one half well. The second part of the lemon is not needed.
2. Pour brown sugar into cold drinking water and boil the syrup over low heat. As soon as the sugar has dissolved and the syrup begins to boil, dip the orange and melon slices into it and boil them with a slight boil for at least a quarter hour.
3. Then pour white sugar into the pan and pour the freshly squeezed strained lemon juice. Continue to boil the jam until it is cooked to the desired consistency.
4. Carefully cut the vanilla pod along with a sharp knife. Collect the seeds from its half and add to the jam, at the very end of the preparation.
5. Place the hot jam in two clean glass jars of the appropriate volume. Seal them tightly with cans.
Melon jam with orange for the winter with sesame seeds in a slow cooker
Ingredients:
• 400 gr. white sugar;
• a small bag of vanilla sugar;
• pulp of fragrant melon "Collective Farm Girl" - 700 gr.;
• 30 gr. sesame seed;
• one big orange.
Cooking method:
1. Rinse the orange and melon well with warm water.
2. Peel the citrus, peel off all the white fibers and films from it. Cut the orange flesh into small pieces.
3. Cut the melon in half and fully select the seeds. Cut the peel with a sharp narrow knife. Try to grab as much hard flesh under it as possible. Cut the melon flesh into small cubes or cubes. It is desirable that the melon and orange slices are the same size and shape.
4. Put melon slices in the first bowl of the multicooker, lay orange slices on them and cover with white sugar.
5. Add vanilla sugar, sesame seed and start the multicook in the "Stew" mode for one hour.
6. Cook the jam under the lid, occasionally mixing the contents of the multi-cooker bowl.
7. After the beep, pack the hot melon jam in sterile glass jars and tightly seal with metal lids. Cool containers upside down under the covers.
Melon jam with peel orange
Ingredients:
• melon crusts - one kilogram;
• Refined sugar - 1.2 kg.;
• one and a half teaspoons of baking soda;
• nine glasses of filtered water;
• bag of vanillin - 1 gr.;
• one small orange.
Cooking method:
1. Rinse the melon crusts with cold water. Cut a yellow peel from them with a thin layer, and cut the white pulp into medium-sized cubes and pierce each with a toothpick.
2. Pour a glass of hot water into a small bowl, pour soda into it and stir until soda is well dissolved.
3. Pour the solution into a large saucepan, and drain the precipitate. Add five glasses of cold drinking water, stir and pour crushed crusts into the solution. Cover the container with a lid and leave for four hours.
4. Pour the remaining water into half the norm of sugar and set on low heat. After the sugar has completely dispersed, boil the syrup for 10 minutes and add heat.
5. Pour slices of melon crusts well-washed from soda solution into boiling syrup. After boiling, reduce heat to medium and boil the jam for 15 minutes. Immediately remove from heat and leave to cool completely.
6. After about 6 hours, pour in the container the remaining sugar and slices of orange pulp without skin and films. Mix well and over high heat, constantly stirring, bring the jam to a boil.
7. Reduce temperature to minimum and continue cooking for another three hours. Be sure to periodically mix the jam so that all the pieces are evenly boiled in syrup. About a minute before the end of cooking, add vanillin.
8. Ready jam, roll it up hot in steamed jars and refrigerate upside down.
Thick melon jam with orange and lemon
Ingredients:
• light honey - 125 gr.;
• peeled almonds - 60 gr.;
• one large lemon;
• cardamom stars - 12 pcs.;
• 2 packs of the Confiturk, Zhelin or Zhelfiks gelling additive;
• a small orange;
• one kilo of pulp of a fragrant melon.
Cooking method:
1. Cut the washed melon in half. Cut off the peel and remove the seeds. Smash half the melon pulp with a blender in a puree, and cut the second part into medium-sized cubes.
2. Peel the orange. Disassemble it into segments and remove the film from them. Remove the seeds and cut the orange flesh into small pieces about the same size as the melon flesh.
3. Mix melon puree with slices of its pulp and orange. Add freshly squeezed lemon juice.
4. Grind cardamom with a coffee grinder and pass well through a sieve. Finely chop the almonds with a knife.
5. In the melon mixed with orange, add almonds with honey and pour cardamom. Stir well and bring to the boil on the smallest heat.
6. Sugar mix with gelling additives and add to boiling melon mass, continue cooking for about six minutes. Foam will appear on the surface of the jam, it must be removed.
7. 15 minutes before cooking, put a few slices of lemon in melon jam.
8. Ready melon jam can be eaten after cooling or distributed still hot in jars and rolled up.
Melon Jam with Oranges - Cooking Tips and Useful Tips
• There should be no dents or putrefaction on the surface of the melon; in these places, the flesh usually has an unpleasant aftertaste.
• Remove the seeds in oranges, otherwise they will give their bitterness with jam during cooking.
• An exotic treat will look original if you use curly knives to cut a melon or select its flesh with a special spoon, in the form of balls.
• If you want to add slices of sour citrus along with lemon juice in melon jam with oranges and lemon, cut them very thinly and place in jam no more than a quarter hour before the end of cooking.
• When preparing jam from melon with oranges for the winter, cool hermetically sealed jars under the covers, setting containers on the covers. Turn over only after complete cooling.
