Melon Jam
Description
Winter preserve made at home. To make melon jam, first choose a good ripe fruit (or vegetable, if you prefer). The melon should smell fragrant; when you tap it, the sound should be dull, and the rind of a ripe melon should spring back slightly when pressed. Rinse the melon under running water and start making the jam. 1. We need the flesh of a ripe melon. Peel the melon and remove the rind and seeds. 2. Finely chop the melon flesh. 3. Put the chopped melon in a saucepan with a non-stick coating and cook over low heat for 20 minutes. The melon will release juice and cook in its own juice, so at the start of cooking you need to stir it quite vigorously with a wooden spatula. 4. After 20 minutes, pass the cooked melon pieces through a sieve back into the saucepan. Add sugar and citric acid; mix everything thoroughly. 5. Cook the resulting mixture over low heat until thickened (to jam consistency), stirring occasionally with a wooden spoon. 6. Pack the warm finished melon jam into clean, dry glass jars, seal tightly, and store in the refrigerator. Melon jam is ready. Serve at the table or store in the pantry.