Melon Jam for Winter Without Sterilization
Description
Winter preserve made at home. If you want to prepare an unusual dessert for your family, melon jam for winter without sterilization is an excellent option. The jam is made over 3 days, simmered for 10 minutes each time. While still hot, it is poured into sterilized jars and placed in the pantry. The cooking method is classic: the more sugar you use and the more times you simmer it, the thicker the jam will be. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
1. During melon season, you can try making homemade preserves from this fruit. Melon pairs wonderfully with vanilla sugar, so it can be added at the end of cooking (to taste and as desired).
- 2
Step 2
2. Peel the melon and cut it into medium-sized cubes. Meanwhile, bring water to a boil and add the melon pieces. Blanch the melon for about 5 minutes, then drain in a colander. If the melon is too firm, increase the blanching time until the pieces have softened considerably.
- 3
Step 3
3. Prepare a syrup in water with melon juice. Add sugar in equal amounts (for 1 kg of melon, use 1 kg of sugar). If you want the jam to be thick, add more sugar. Boil the syrup until the sugar is completely dissolved, then add the blanched pieces.
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Step 4
4. Cook the jam for 3 days, 10 minutes each time, with a 10–12 hour break between each session. Add more syrup if needed.
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Step 5
5. Be sure to skim off the foam and stir the jam gently while it’s cooking. That’s the kind of beautiful winter melon jam you get without sterilization.