Melon peel jam

Melon is a common crop in the south, and there are several varieties that can be grown in temperate climates. They use it fresh, make jams, jam from melon peels or pulp.

The nuances of making jam from melon peels for the winter

In order for the jam from the melon peels to turn out thick, the cubes are preserved in their entirety, the fruits of technical ripeness are chosen. They also sterilize jam jars.

Criteria for choosing fruits:

• for consumption, they acquire fully ripened fruits, they can also be used to make jam or jelly;
• ripe pumpkin is not suitable for jam from melon peels – as a result, during heat treatment, whole fragments of raw materials will turn into a liquid substance;
• the pumpkin is taken unripe – if it is green, the finished product will have no aroma;
• the fruits of technical ripeness are determined by the stalk: in ripe ones it is soft, in unripe ones it is hard.

Preparatory work:

1. The pumpkin is washed under warm running water using a brush and dish detergent.
2. Boiling water is poured over – this measure is necessary to remove bacteria and a chemical that is used to treat the surface to extend the shelf life.
3. Cut into slices, separate the seeds, cut the flesh to a green fragment. Carefully remove the top layer. Leave a crust about 3 cm wide.
4. Cut into cubes of 2-3 cm – smaller squares break up during heat treatment.

Cooking utensils are chosen wide, the best option is an enameled basin. In the pan, the jam warms up unevenly, the temperature at the bottom is higher than at the top, there is a possibility of burning the mass. It is recommended to stir the product during cooking with a wooden paddle with a long handle, it does not heat up. Metal kitchen utensils are not used for winter preparations; metal oxidation affects the taste of jam.

In order to preserve the product for a long time and prevent fermentation, jars and lids are sterilized. The lids are placed in boiling water for 2 minutes, taken out and laid out with the upper part on a napkin, left to dry completely.

Banks can be sterilized in several ways:

• in boiling water;
• on a steam bath;
• oven.

Boiling is carried out in the following way:

1. Banks are placed upside down in a wide saucepan.
2. Pour cold water to 2/3 of the height of the container.
3. Put on fire, bring to a boil.
4. Boil 30 min.
5. The fire is turned off, the jars are left in the water until completely cooled.

The procedure is carried out before laying the finished jam.

You can sterilize containers on a steam bath:

1. A sieve or colander is placed on a pot of boiling water, then containers are placed upside down.
2. Processing is carried out until the jars become dry – approximately 15-20 minutes.

The next way is the easiest:

1. Put a clean container for jam in the oven.
2. Set the temperature to 180⁰ C, leave for 25 min.

Recipes for jam from melon peels for the winter

You can make melon peel jam according to the classic recipe, where, apart from sugar, there are no other ingredients. And you can choose a recipe with the addition of fruits and berries:

• lemon;
• an orange;
• watermelon;
• strawberries.

Some recipes use spices to enhance flavor.

A simple recipe for melon peel jam for the winter

The amount of ingredients is calculated for 1 liter container. Increase or decrease the volume, adhering to the proportions. To make jam you will need:

• melon peel – 0,6 kg;
• sugar – 400 g;
• water – 0,3 l.

Chopped cubes are poured with cold water, salt is added with the calculation of 1/2 tbsp. l. per 4 liters of water, leave for 25 minutes. Raw materials are taken out with a slotted spoon and placed in boiling water for 10 minutes.

Jam making algorithm:

1. The cubes are taken out of boiling water with a slotted spoon, put in a colander, the water should drain completely.
2. Placed in a bowl for cooking.
3. Slowly prepare a syrup of water and sugar.
4. Pour raw materials with syrup, leave for 10 hours.
5. Put on a slow fire, bring to a boil.
6. Boil the jam for 5 minutes, mix gently so as not to damage the cubes.
7. The basin with jam is set aside, the mass is allowed to cool completely.
8. The boiling procedure is repeated.
9. Leave the product for 6-10 hours.
10. At the last stage of cooking, the jam boils for 10 minutes.
11. Then it is laid out hot in jars, closed with lids.
12. The containers are turned upside down.
13. The jam should cool down gradually.
14. To do this, banks are wrapped in a blanket or blanket.

A day later, they are removed to the place of storage. Jam is used as a dessert, used for filling pies and decorating confectionery.

You can make jam using another simple recipe. A set of ingredients:

• melon peels – 1,5 kg;
• water – 750 ml;
• baking soda – 2 tsp;
• sugar – 1,2 kg;
• vanillin – 1 package.

The sequence of making jam:

1. Melon cubes are dipped for 4 hours in a solution of water (1 l) and soda.
2. Prepare syrup from water and ½ part of sugar.
3. Peels are placed in dissolved sugar, boiled for 10 minutes.
4. Turn off the fire, leave to infuse for 10 hours.
5. Then add the rest of the sugar, boil for 2 hours, the jam should get a thick consistency.
6. Before the end of boiling, pour out a packet of vanillin.
7. Lay out in jars, close with lids, wrap.

Melon peel jam with strawberries

Jam with the addition of strawberries at the output is amber in color with a pink tint, with a pleasant taste and aroma of strawberries. Ingredients needed for jam:

• melon peel – 1,5 kg;
• strawberries – 0,9 kg;
• water – 300 ml;
• honey – 7 st. l .;
• sugar – 750 g;
• gelfix.

Making jam:

1. Garden strawberries are washed, the stalks are first removed, cut into 2 parts.
2. Mix melon and strawberries.
3. Cook the syrup over low heat until the sugar is completely dissolved.
4. Put honey, boil the mixture for 3 minutes.
5. Add fruits, cook for 40 minutes, mix gently.
6. For 10 min. until ready, add gelfix to the jam, according to the instructions on the package.

Boiling jam is packed in sterilized jars, closed with lids, wrapped in a blanket.

Terms and conditions of storage

If the technology is observed in the process of making jam from peels, and the containers for filling the product are carefully sterilized, then the workpiece is safely stored until the next harvest and longer. There are several recommendations:

• do not place the canned product in a place open to sunlight;
• near heating appliances;
• the best option: basement, storage room, covered loggia.

Conclusion

Melon peel jam does not require special material costs, physical effort and a lot of time to prepare. The product retains its taste, appearance and energy value for a long time. Do not throw away the melon rinds, there are many recipes for every taste: classic and with the addition of fruit.