How to make melon jam with lemon

Ripe melon is delicious and extremely useful. Only here it is available to us only in August-September. Too short a season to have time to enjoy soft honey taste and saturate the body with vitamins and minerals. And let's make the original homework and save for the winter a piece of summer heat and aroma! Jam from melon with lemon is the full harmony of tastes. Excessive sweetness, even the sweetness of a melon berry, is counterbalanced by the sourness of citrus, which gives the dessert a refined freshness.

For pancakes and pancakes, this jam is just perfect. They can replace honey. There are also recipes from melon with other sweet fruits. Especially in harmony with her banana. Melon, cut in half, remove seeds and fibers, peel. The remaining flesh can be cut into pieces or even blended in a blender. Cook with sugar (per kilogram melon we take 2 kg of sweet sand). Then add the chopped bananas, stand on fire. During the last cooking we throw the lemon scrolled along with the rind through a meat grinder.

Jam from melon and oranges is more sweet than with lemon. He also has a pleasant pinkish color. We clear a half-kilogram berry from seeds, veins and peel. Pulp cut into small pieces, pour 500 grams of granulated sugar. We leave the juice for two hours. We prepare the syrup from two kilograms of sugar and three glasses of water. Fill them with a melon, cover the capacity with a towel, leave for a day. Strain the syrup, boil it again and pour the melon slices again. This time, the liquid should be infused for 10-12 hours. Two oranges are cleaned, cut into small slices, getting rid of it in passing. Add to the melon and set to cook. When the flesh of the fruit becomes transparent, poured over sterilized jars, clogged with metal lids, turns the neck down, let it cool under the blanket.

Jam with melon and lemon can be prepared in several ways. The first of these is that the flesh of the berries is cut into cubes. We fall asleep with sugar, gently mix it and leave it under the lid for five hours. Then add the lemon juice. Put the jam on the fire and bring to a boil, after which we hold for another five minutes, stirring constantly. Leave to infuse for ten hours, boil again and cook for ten minutes. Then again leave alone for eight hours. Add a bag of vanilla sugar and boil for another 15 minutes. This jam of melon with lemon must be sealed tightly in sterilized jars.

And here is another recipe for a delicious amber dessert. With a large lemon peeled off, cut it in thin strips. We fall asleep in a saucepan of 700 g of sugar. We pour it with lemon juice and a quarter of a glass of hot water. Add the cut zest and put on a small fire. We boil the syrup until the sugar crystals are completely dissolved. Add the pieces of melon. Bring to a boil, leave for 10-12 hours. We repeat this procedure three times. After that, we pour the jam from melon with lemon over sterilized jars and roll them up with lids.