Melon is one of the tastiest foods. Its aroma carries the smells of sunny summer and warmth. That is why many housewives are wondering how to make melon jam in a slow cooker to enjoy its taste on winter evenings. However, it is worth noting that for the preparation of this dish, special processing and preparation will be required in order to preserve all the beneficial properties and taste.
Ingredients
To make a delicious jam you will need:
- melon - 1.5 kg;
- sugar - 1 kg;
- ground ginger - 1 pc.;
- vanilla - 1 pack;
- lemon - 1 pc.
Preparation
First, prepare all the products. Cut the zest from the lemon and cut it into small slices. It is also necessary to do with melon. Peel and peel it, and then cut it into large cubes. So melon jam in a slow cooker will turn out in the form of slices in its own juice.
Cooking
First of all, you need to make syrup. To do this, put chopped lemon, sugar and 50 ml of water in the capacity of the multicooker. Then set the mode “Steaming”. On it, we prepare the syrup until the sugar is completely dissolved, after which we add the zest and cook for another five minutes. Next, put melon slices in a container. They must be brought to a boil and then turned off. This is done so that the jam from the melon in the slow cooker is infused for twelve hours.
After that, turn on the “Steaming” mode again and bring the dish to a boil. Then we turn it off and insist for another twelve hours so that the melon gives off its taste and releases more juice. Some housewives prefer to reduce the waiting time, which also results in delicious dishes, but only strict adherence to this recipe will allow the product to open as much as possible. That is why melon jam in a slow cooker is prepared in such a complicated way, without using a special program.
When the last aging period comes to an end, ginger and vanillin are added to the dish. After that, the melon jam in the slow cooker is again brought to a boil. This is how products insist and at the same time retain their pristine freshness and useful elements. If you just cook it, you will end up with a regular jam that does not preserve the true taste of the product.
Cans
Before you put jam on the heat for the last time, sterilize the jars. When the dish boils, it must be transferred to the container, trying to evenly distribute the slices and syrup. Then tightly close the jars with special lids and turn them upside down. Thus, additional pressure will be created in the container and air will not enter. Then they are returned to their normal position and put in a dark place.
Many recipes that tell you how to make jam melon presuppose long-term storage. This also applies to this dish. In a dark and cool place, jars with such jam can be stored for more than three years. However, it should be remembered that the longer it costs, the greater the likelihood that the dish will lose its basic taste or become sugared.