How to make simple and tasty jam from melon rinds

We like to eat melon raw, cut into slices, and usually throw away the peel. And few people know that jam made from melon rinds is an independent dessert; it is added to the filling of pies, pies, pastries, and served with pancakes, pancakes, and cheesecakes. It turns out sweet, like honey, the syrup becomes thick, and the rinds become transparent.

In this article we will tell you how to make jam, which fruits to choose for preservation and how long to store the preparation.

Cooking features

Melon - a unique food product with a rich chemical composition. It contains vitamins A, B1, B2, B5, C, D, E, H, K, PP, beta-carotene, dietary fiber, nicotinic and ascorbic acids, silicon, cobalt, chromium, iron, manganese, sodium, calcium, potassium, other micro- and macroelements necessary for the body.

Regular consumption of melon has a beneficial effect on the condition and functions of the cardiovascular, nervous, and hematopoietic systems, reduces cholesterol levels, and strengthens the immune system.

Reference. Melon is a low-calorie product. 100 g contains 37 kcal, 0.6 g protein, 0.3 g carbohydrates, 0.3 g fat. However, jam made from melon peels is nutritious and high-calorie due to the presence of sugar in the composition. Its nutritional value reaches 197 kcal per 100 g.

In the process of food processing of melon, the amount of active biological components is lost, and its benefits are partially reduced.To minimize loss, it is important to know which fruits to choose and how to make jam correctly.

Features of preparation and technology for preparing jam from melon crusts.

• good quality melon without genetically modified products and pesticides can be grown independently or bought during the season: late summer - early autumn;
• you cannot buy melons along highways and roads, as they absorb heavy metals and toxins;
• choose whole fruits without cracks, damage, or signs of damage by pests;
• a heavy sweet smell indicates that the fruit is overripe. This melon is not suitable for preservation. It is better to choose fruits that are not fully ripe;
• a fresh, ripe and sweet melon will have an elastic skin, a dry tail at the base, and will make a dull sound when tapped;
• The container for making jam should be wide so that the dessert is evenly heated and it is convenient to mix it. It is better to choose utensils made of stainless metal, since the alloy does not react with food and retains its beneficial properties;
• the taste of the syrup can be adjusted: if the fruits are unsweetened, the amount of sugar is increased, and vice versa;
• a low sugar content in jam can cause it to sour and ferment, and an excess can cause sugaring;
• for a variety of taste qualities, mint, lemon juice and zest, watermelon peels, raspberries, strawberries, kiwi, and banana are added to the melon peel jam;
• To get jam of a beautiful amber color, prepare it in several stages: keep it on the fire for several minutes after boiling, then cool it for 8-10 hours. The procedure is repeated 2-3 times;
• first cook the jam over high heat, and then over low heat, making sure to remove the foam;
• the jam is not sterilized, since a natural preservative is used for preparation - citric acid;
• It is necessary to prepare the lids and jars in advance: wash with soda, sterilize in a convenient way. The most optimal is an oven, since a large number of cans can be placed there at a time.

Preparation of the main ingredient

Rinse the melon under running water, dry with a paper towel, cut lengthwise into two parts, remove the seeds, cut into slices. Carefully cut off the peel from each slice, leaving a little pulp on it. Using a knife or a grater, cut the peel into small pieces of the same size.

There is another way. Soak the cut and seeded fruits in cold water. Place in the refrigerator overnight. In the morning, drain off the remaining water and dry with a paper towel. Using a sharp knife, cut off the pulp and use the peel to make jam.

Advice. If there are concerns that melon peels contain a large amount of nitrates, it is recommended to soak them overnight in cold water with the addition of chalk, and then rinse thoroughly with water.

How to make jam

Consider the classic recipe and recipes with the addition of lemon and strawberries.

The simplest recipe

Ingredients:

• melon peels - 700-800 g;
• sugar - 600 g;
• citric acid - 1 tsp;
• mint or lemon zest - optional.

Preparation:

1. Trim the pulp from the melon rinds, cut into arbitrary pieces, and pour into a stainless steel bowl with a thick bottom so that the jam does not burn during the cooking process.
2. Cover the peel with sugar and leave for 3-4 hours so that the melon releases its juice. If desired, you can add a few mint leaves or the zest of ½ lemon.
3. Place the container on the stove, cook over medium heat, stirring constantly. Remove the foam formed on the surface with a spoon. After boiling, boil for another 5-7 minutes.
4. Place the dishes in a dark place for 5-10 hours, or leave them overnight.
5. Add citric acid to the jam, bring to a boil over medium heat again, and simmer for 20 minutes. To make the jam thicker, you need to increase the cooking time. Eat chilled.

With lemon

Ingredients:

• melon peels - 1 kg;
• sugar - 600 g;
• lemon - 1 pc.;
• vanilla sugar - optional.

Preparation:

1. Cut the skin off the melon fruit, cut it into small cubes, place it in a stainless steel pan, and cover with sugar. Leave in a cool place for 2-3 hours.
2. Place on the stove, cook over low heat after boiling for 10 minutes.
3. Boil the jam three times for 10-12 minutes at an interval of 8-10 hours.
4. Before the last cooking, add finely chopped lemon with zest, and optional vanilla sugar.

Reference. The right jam preserves the color of fresh fruit. If the finished jam is dark brown in color, it means it is overcooked.

With strawberry

Melon rinds are suitable for this recipe, but the taste will be softer and more interesting if you use the pulp of the fruit.

Ingredients:

• melon - 1.5 kg;
• strawberries - 1 kg;
• sugar - 700 g;
• water - 300 ml;
• honey - 7 tbsp. l.

Preparation:

1. Wash the strawberries, remove the stems, cut lengthwise into two parts.
2. Peel clean melon and remove seeds, cut the pulp into medium-sized cubes of the same size.
3. In a separate saucepan, combine sugar and water. Cook over medium heat until the sugar is completely dissolved, stirring occasionally.
4. Add honey to the boiling syrup and bring to a boil over high heat.
5. Add fruit and boil again.After boiling, keep on low heat for half an hour, skimming off the foam.

Advice. If desired, you can add gelfix 10 minutes before the jam is ready. This is a natural preservative that helps preserve the natural taste and color of fruits, achieve the required jelly-like consistency, and prevent the formation of mold.

How to prepare dessert for the winter

Jam for the purpose of preservation is prepared in a similar way. After the last cooking, the hot syrup with fruit must be placed in sterile jars and closed with sterile metal lids. Turn the jars upside down, wrap them in a warm blanket, and leave them for 1-2 days until they cool completely.

If nylon lids are used, they must be immersed in hot water for 20 seconds to close the jar tightly and effortlessly.

Read also:

Is it possible to eat melon if you have gout and how is it useful?

How does the “Chamomile” melon differ from other varieties and is it worth growing?

Is it possible to eat melon during pregnancy: benefits, harms and contraindications.

Terms and conditions of storage

It is better to store jam from melon peels in the basement or cellar, but you can store it in the pantry at home. The composition contains natural preservatives that stop the growth of microorganisms in the product, protect against mold, the appearance of unpleasant taste and smell. A prerequisite is to avoid direct exposure to sunlight; the air temperature in the room should not be higher than 20⁰C.

It is recommended to eat jam made from melon peels before the new season, in which case the fruits will not lose their taste and benefits. The maximum permissible storage period is 24 months.

Conclusion

Jam made from melon peels turns out tasty, aromatic and sweet, like honey.The obvious advantage is its low cost, since preparation requires a minimum amount of ingredients, and melon is inexpensive during the season. To improve and diversify the taste, you can add different fruits to the jam: lemon, kiwi, banana, strawberry. Don't be afraid to experiment, try it different recipes and choose the best one for yourself.