Melon jam with cinnamon
Description
Two ways to make melon jam—with pieces and without. If you are making melon jam with cinnamon and pieces, simmer it for several days, 10 minutes each time—it will become thick. I used the second recipe: I removed the melon pieces, simmered the syrup, and added a cinnamon stick to each jar. This jam is not only a dessert but also a wonderful accompaniment to ice cream. Store in a cool, dark place.
Instructions
- 1
Step 1
1. The main components of this jam are melon and cinnamon. The two ingredients pair wonderfully together. Another important component is vodka.
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Step 2
2. Choose a firmer melon (not overripe). Cut it into small cubes.
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Step 3
3. Prepare the syrup: boil vodka with water and add sugar. Bring to a boil and cook for 3 minutes.
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Step 4
4. Scald the melon with boiling water and transfer to the syrup.
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Step 5
5. Boil until the melon pieces turn transparent. Then remove the jam from the heat and let it stand for 10–12 hours. I usually do this in the evening and leave it overnight.
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Step 6
6. I like the jam to have no pieces of soft melon left, so in the morning I remove all the pieces with a slotted spoon, put the syrup on the heat, and bring it to a boil. I simmer for about 15 minutes over low heat until the syrup has reduced slightly.
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Step 7
7. Pour into sterilized jars, add a cinnamon stick to each jar, and seal.