Content
Melon is a very healthy and tasty fruit. Melon confiture is an unusual preserve for the winter. It differs from jam in that the consistency is thick and jelly-like. This is an opportunity to preserve the rich taste of summer throughout the winter.
Features of preparing melon confiture
Preparing a sweet dish from melon has some features that you need to know in order to get a tasty treat:
- the fruit goes well with apples, citrus fruits or fruits that have a sour taste, but everything should be in moderation so that the melon aroma is not lost;
- vanillin, cinnamon, and anise are also added in small quantities to add zest;
- For confiture, fruit of any ripeness is suitable, even unripe, but in jam it will acquire its own taste and smell;
- when cooking, the melon cooks for a long time, and turns into a homogeneous mass;
- to obtain a fairly large amount of the product, it is thickened with pectin or agar-agar, adding water;
- Place the finished confiture in jars washed with soda and sterilized, hermetically sealed with sterile metal lids.
With the skillful use of additives and spices, the confiture turns out simply wonderful and unforgettable.
Ingredients
Confiture is prepared from whole or chopped berries and fruits.You can use frozen raw materials, which are boiled in sugar. To create a jelly-like mass, add to the dessert:
- agar-agar;
- gelatin;
- pectin.
Depending on the ingredients, each recipe has its own cooking characteristics.
To make the sweet delicacy tasty and varied, vanilla, cinnamon, cloves, anise, and star anise are added to it. An assortment of fruits or citruses would be excellent. You can mix melon with apple, pear, banana. To get a pleasant aftertaste and remember summer, you can add a little mint. It is poured with boiling water, allowed to brew for an hour, and then this liquid is poured into the prepared confiture.
Step-by-step recipe for melon confiture for the winter
There are a large number of different recipes for melon confiture.
With lemon and cinnamon
Ingredients:
- melon – 2 kg;
- sugar – 1 kg;
- cinnamon – 1 stick;
- lemon – 1 piece.
Cooking process:
- Wash the sweet fruit well.
- Cut in half and remove seeds.
- Peel the peel.
- Cut into small pieces.
- Wash the lemon and pour boiling water over it.
- Cut into thin pieces.
- Layer the melon and sugar and place the lemon on top.
- Cover with a lid and leave overnight.
- In the morning, put the container on the fire.
- Add a cinnamon stick there.
- Bring the syrup to a boil.
- Boil until soft over low heat, stirring, for about half an hour.
- Remove the cinnamon from the syrup.
- Using a blender, beat the mixture into a puree.
- Then simmer everything over low heat for another 5-10 minutes.
- Pour hot jam into sterilized jars and roll up.
Store the resulting confiture in the refrigerator or other cool place. Can be used as a filling in yeast baked goods.
With lemon
Ingredients:
- melon – 300 g;
- sugar – 150 g;
- lemon juice – ½ piece.
Preparation:
- Wash the fruit and dry it.
- Cut and remove the core with the seeds.
- Cut into cubes.
- Pour into a container and add sugar.
- Put on fire.
- Squeeze the juice of half a lemon.
- Stirring, bring to a boil.
- Remove from heat, cool.
- Repeat the procedure 5-6 times.
- The syrup should be transparent, and the melon pieces should resemble candied fruit.
- The cooled syrup should be viscous.
- Pour the jam into sterile jars and cool.
Store in the refrigerator or on a shelf in a cool place.
Melon with apple
Ingredients:
- melon (pulp) – 1.5 kg;
- peeled apples – 0.75 kg;
- sugar – 1 kg.
Cooking process:
- Wash the products.
- Cut apples and melon into cubes.
- Place in a bowl and add sugar.
- Leave for 4-5 hours.
- Stir the mixture and simmer over low heat for 30 minutes, carefully skimming off the foam.
- Fill sterilized jars with jam.
This confiture can also be stored at room temperature.
Melon and watermelon confiture
Ingredients:
- melon pulp – 500 g;
- watermelon pulp – 500 g;
- sugar – 1 kg;
- lemon – 2 pieces;
- water – 250 ml.
Preparation:
- Cut the pulp without peel into cubes.
- Place in a container and add 600 g of sugar.
- Keep in the refrigerator for 2 hours.
- Squeeze the juice of the lemons.
- Make syrup from the remaining sugar and water.
- After boiling, pour in the lemon juice and grated zest.
- Mix everything thoroughly.
- Cool the syrup and then pour into the fruit pulp.
- Bring the mixture to a boil and cook for 30 minutes.
Roll the finished product into sterilized jars.
With bananas
Ingredients:
- melon – 750 g pulp;
- banana – 400 g without peel;
- lemon – 2 pieces of medium size;
- sugar – 800 g;
- water – 200 ml.
Cooking process:
- Wash the melon fruits, peel them, cut the pulp into small pieces.
- Cover it with sugar and leave for 12 hours.
- After this time, add the juice of one lemon.
- Cook over low heat for half an hour.
- Cut the second lemon and bananas into rings.
- Place them in a container with melon.
- Cook, stirring, until the mixture turns into puree.
- Place hot confiture into sterile jars and roll up.
Terms and conditions of storage
Storage conditions for confiture depend on the composition of the recipe. The more sugar, the longer the shelf life.
Sterilized jam is stored for 1 year. Unsterilized confiture, to which sorbic acid has been added, can be stored for 1 year in glass or non-metallic containers. In an aluminum can – 6 months. And without acid in thermoplastic dishes - 3 months. The same product, only packaged in barrels, is stored for 9 months.
The sweet treats are stored in the refrigerator or any other cool place.
Conclusion
Melon confiture perfectly replenishes the lack of vitamins in winter. It is aromatic, tasty and healthy. The sweet delicacy will delight both adults and children.
