Ripe melon is tasty and extremely healthy. Only here it is available with us only in August-September. Too short a season to have time to enjoy a mild honey flavor and saturate the body with vitamins and minerals. And let's make an original homemade workpiece and save for the winter a piece of summer warmth and aroma! Melon jam with lemon is a complete harmony of tastes. Excessive sweetness, even the sugaryness of gourds is balanced by the acidity of citrus fruits, which give the dessert an exquisite freshness.
For pancakes and pancakes, this jam is just perfect. They can replace honey. There are also recipes for melons with other sweet fruits. A banana is especially harmonious with it. My melon, cut in half, remove seeds and fibers, peel. The remaining pulp can be cut into pieces or even mashed in a blender. Cook with sugar (per kilogram melon we take 2 kg of sweet sand). Then add mashed bananas, keep on fire. During the last cooking, we throw the lemon scrolled together with the zest through a meat grinder.
Jam from melon and oranges is sweeter than with lemon. He also has a nice pinkish color. We clear one and a half kilogram berry of seeds, veins and peel. Cut the pulp into small pieces, sprinkle with 500 grams of granulated sugar. We set aside the juice for two hours. We prepare syrup from two kilograms of sugar and three glasses of water. Fill them with melon, cover the container with a towel, leave for a day. We filter out the syrup, boil it again and again pour the pieces of melon. This time, the liquid should be infused for 10-12 hours. We clean two oranges, cut into small slices, getting rid of the seeds along the way. Add to the melon and set to cook. When the fruit pulp becomes transparent, pour into sterilized jars, cork with metal lids, turn the neck down, let cool under the covers.
Melon jam with lemon can be prepared in several ways. The first of them is that we cut the flesh of the berry into cubes. We fall asleep with sugar, mix gently and leave it under the lid for five hours. Then add the lemon juice. We put the jam on the fire and bring to a boil, after which we hold for another five minutes, stirring constantly. Leave to insist for ten hours, boil again and cook for ten minutes. Then again leave alone for eight hours. Add a bag of vanilla sugar and boil for another 15 minutes. This melon jam with lemon must be hermetically sealed in sterilized jars.
And here is another recipe for a delicious amber dessert. Remove the zest from a large lemon, cut it into thin strips. Pour 700 g of granulated sugar into a pan. Pour it with lemon juice and a quarter cup of hot water. Add the chopped zest and put on a small fire. Boil the syrup until sugar crystals are completely dissolved. Add the melon slices. Bring to a boil, leave for 10-12 hours. This procedure is repeated three times. After that, pour the jam from the melon with lemon into sterilized jars and roll the lids.