Marmalade with melon flavor

Melon marmalade is everyone’s favorite treat, but it’s much better if it’s homemade. Thanks to natural ingredients and complete control over the process, you get a clean, low-calorie dessert that even a child can treat.

The nuances and secrets of making melon marmalade for the winter

Each hostess has her own little secrets that help surprise guests and family with an incredible taste or original presentation. There are also some nuances in the preparation of melon marmalade. Here is some of them:

1. So that the fruits do not burn to the bottom of the pan during boiling, it is better to take an enameled dish with a thick bottom and constantly stir the composition.
2. For those who follow their figure or cannot tolerate foods with a high glycemic index for health reasons, the sugar in the recipe can be replaced with fructose. It is slightly better perceived by the body, however, you should not even get carried away with such sweetness.
3. Multi-layer marmalade looks advantageous: for its preparation, you can alternately pour mixtures of different colors, waiting for each layer to harden. Between the layers, you can lay pieces of fruit, berries, nuts or coconut flakes.
4. Spices such as cinnamon, cloves and ginger, as well as lemon or orange peel, will make the sweetness much tastier.
5. To prevent gelatin from sticking to the dishes, it is better to pour it into a wet container. In order for the powder to dissolve well, it is better to pour water into gelatin, and not vice versa.
6. The freezer is the wrong place to freeze marmalade. It should thicken gradually, and a refrigerator is better for this.
7. Agar-agar is a substitute for gelatin. It is more useful to purchase it in flakes or powder, so the likelihood of finding a natural product increases. For children’s treats, it is better to choose agar-agar – it is more beneficial for the gastrointestinal tract.
8. To choose a tasty and ripe melon, you need to smell the place where the peduncle used to be (the smell is most intense there): it should smell like sweet and ripe juice. If there is almost no smell or it is weak, then the fruit is not yet ripe.

Marmalade is not only tasty, but also a healthy product. Pectin, which is formed during the digestion of water from fruits, is useful for lowering bad cholesterol, it fights infections in the gastrointestinal tract, and helps cleanse the body of heavy metals. Regular consumption of natural marmalade improves digestion. This sweetness restores strength after fatigue and physical exertion, stimulates the brain due to the high content of glucose and fructose. No matter how useful this product is, it should not be consumed in large quantities by children and diabetics.

Ingredients for melon marmalade

To make melon marmalade, you will need:

• melon – 0,5 kg;
• sugar – 4 tablespoons;
• lemon juice – 2 teaspoons or citric acid – 1 teaspoon;
• agar-agar – 8 g;
• water – 50 ml.

The amount of sugar can be reduced if the melon turned out to be very sweet, or, on the contrary, increased.

Melon marmalade recipe step by step

A step-by-step recipe for making marmalade will help you not get confused, and tips will tell you how to make the cooking process easier and more productive.

1. Rinse the melon with cold water, cut it in half and remove the seeds. Peel the melon from the peel should be a centimeter deeper, capturing a thin layer of pulp. It can be cut into medium sized cubes.

   

2. Boiled warm water should be poured into a container with agar-agar, mixed thoroughly and left for 5-10 minutes to swell.

   

3. Melon can be transferred to a saucepan, sprinkled with citric acid on top or poured with lemon juice. Pour sugar and mix so that all the pieces are evenly covered with sand.

   

4. Before putting the pan on the fire, it is necessary to carefully grind the melon with an immersion blender to a smooth puree, so that no lumps remain. This puree should be boiled over low heat until boiling, then let it boil for 5 minutes, stirring occasionally.

   

5. After that, you can add agar-agar, then warm up for another 4 minutes. At this time, it is important to constantly stir the puree. When it is ready, it can be poured into marmalade molds. If there are no molds, puree can be poured into an ordinary small container, after lining it with cling film, so that it would be easier to get the marmalade later. After the product can be cut with a knife into portions.

   

6. Forms should be placed in the refrigerator for 2 hours. It will take longer to dry at room temperature. To pull out the marmalade, you can pry its edge with a knife, then bend the silicone mold. Ready-made melon marmalades can be rolled in sugar or coconut flakes.

   

Ready marmalade can be served immediately after hardening.

Terms and conditions of storage

Ready melon marmalade can be stored for up to two months. It can be kept in the refrigerator, but it will not melt at room temperature. It is important to store it in a closed container so that it does not dry out or harden.

Conclusion

Melon marmalade is a traditional natural delicacy. It is easy to prepare, it has a long shelf life and you can be sure of the composition of the sweetness if it was prepared at home.