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Melon jam, Prescriptions, Any category, Any kitchen, Any menu, Russian cuisine, Step-by-step recipes, Blanks, Jam

Ingredients portion 10

Melon 1kg

Sugar 500 g

Lemon 1 piece

Cooking instructions 1 hour + 20 hours

Melon jam, Prescriptions, Any category, Any kitchen, Any menu, Russian cuisine, Step-by-step recipes, Blanks, Jam

1 Cut the melon into small cubes about 1 cm apart, discarding the skin and seeds.

Melon jam, Prescriptions, Any category, Any kitchen, Any menu, Russian cuisine, Step-by-step recipes, Blanks, Jam

2 Sprinkle the melon with sugar and allow it to juice for 3 to 4 hours.

Melon jam, Prescriptions, Any category, Any kitchen, Any menu, Russian cuisine, Step-by-step recipes, Blanks, Jam

READ
Cheese croquettes

3 Put the melon and sugar on the fire, bring to the boil and simmer for 5 minutes. Then remove from the heat and allow to cool completely.

Melon jam, Prescriptions, Any category, Any kitchen, Any menu, Russian cuisine, Step-by-step recipes, Blanks, Jam

4 Remove the zest from the lemon with a fine grater, avoiding the white part of the peel (it gives bitterness).

Melon jam, Prescriptions, Any category, Any kitchen, Any menu, Russian cuisine, Step-by-step recipes, Blanks, Jam

5 Squeeze the juice from the lemon.

Melon jam, Prescriptions, Any category, Any kitchen, Any menu, Russian cuisine, Step-by-step recipes, Blanks, Jam

6 Add the lemon zest and juice to the jam and put it back on the fire. Boil for 5 minutes after boiling, then remove from the heat and allow to cool.

Melon jam, Prescriptions, Any category, Any kitchen, Any menu, Russian cuisine, Step-by-step recipes, Blanks, Jam

7 Cook the jam for 5 minutes for the last time and place it hot in sterilised jars.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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