Melon is not the most popular product when creating blanks for the winter, but at the same time, jam and jam from it are deservedly considered one of the most useful desserts. We propose to consider an interesting recipe for melon preparation in syrup, taking into account the rules for choosing the main ingredient and the requirements for further storage of the workpiece.

Melon selection and preparation

Both for fresh consumption and for preserving melon in sweet syrup, 3 main criteria for choosing a fetus must be taken into account: weight, smell and appearance. A high-quality melon will always be heavy and smooth to the touch, with a sweetish aroma, but the stem of the plant deserves special attention: the more saturated its smell, the tastier will be the pulp of the fruit.

Did you know? The most expensive melons in the world are the fruits of the Yubari King variety grown in Japan. One fruit is usually sold at auction for about 10 thousand dollars.

Cracks on the stalk and peel of the melon indicate that it is ripe and ready for use. True, too deep furrows often indicate excessive ripeness (such specimens can be very digested during cooking and lose their visual appeal).

Recipe number 1

medium

How to make melon jam

Important! Never take out hot jars in the cold - this may cause the lids to explode or crack the glass surface of the used container.

2 cans of 0.5 L each 40-50 minutes Steps 5 ingredients Video recipe

• melon pulp

  600 g

• sugar

  1.5 cups

• saffron

  0.5 tsp

• lemon

  1 PC.

• water

  0.5 l

Calories per 100 g: Kcal 300 Proteins 0.6 g Fat 0.6 g Carbohydrate 50 g

1. 
   Peel the melon. Wash and squeeze the juice of one lemon in a separate container. Strain it through a fine sieve, separating it from pulp and seeds. Put a pot of water on the fire, boil it and pour the prepared sugar into the boiling liquid.

2. 
   Once the sugar has completely dissolved, add lemon juice (about 3 tablespoons) to the mixture and mix again.

3. 
   After another 5 minutes of boiling, pour ½ teaspoon of saffron petals into the pan (despite the fact that this component is optional, it is better to use it, because it is thanks to this seasoning that the syrup acquires a rich amber color). Leave the mixture on the stove for another 3-5 minutes.

4. 
   While the syrup is boiling, peel the seeds and cut the flesh of the melon into cubes. Arrange it in sterilized jars (approximately 300 g each).

5. 
   Fill the containers with the prepared syrup and sterilize each jar in a pan with water (the bottom of the tank must be covered with a cloth, and the water in it should reach the middle of the jar with the workpiece). It will not work without sterilization (which lasts no more than 12 minutes from the moment of boiling water), otherwise the finished preservation will not stand idle for a long time.

6. 
   After sterilization, it remains only to close the containers with seaming lids and cover with a towel until completely cooled. The cooled cans should be removed to the pantry or taken out to the cellar for further storage.

Video recipe

Duration and storage conditions

Sterilized jars with preservation have been successfully stored for 2–4 years, however, with every year the taste properties of goodies are increasingly declining. As for the place of storage of fruits in sugar syrup, then a dark pantry in the apartment (with a temperature within + 20 ... + 25 ° C), as well as a cool, slightly lit basement in which temperature values ​​do not fall below +6, are suitable for these purposes ° C.

Learn how to make candied fruit and cook compote from melon.

Humidity in this case does not play a big role, but it is still better if it is not too high (optimal values ​​are 50–70%). Melon in syrup is a really interesting solution for those housewives who want to provide themselves with a tasty and healthy preparation, ideal for both direct use and for use in cooking. From the pieces of the fruit, you get a good filling for baking, and syrup can be used to soak cakes of cakes.