Melon peel jam: simple recipes for the winter

Content

1 The nuances of making jam from melon peels for the winter
2 Recipes for jam from melon rinds for the winter
- 2.1 A simple recipe for jam from melon peels for the winter
- 2.2 Melon peel jam with strawberries
3 Terms and conditions of storage
4 Conclusion

Melon is a common crop in the South, and there are several varieties that can be grown in temperate climates. They eat it fresh, make jams and preserves from melon rinds or pulp.

The nuances of making jam from melon peels for the winter

In order for the jam from the melon peels to be thick and the cubes to be preserved in their entirety, fruits of technical ripeness are selected. They also sterilize jars for rolling jam.

Criteria for choosing fruits:

Fully ripened fruits are purchased for consumption; jam or jelly can also be made from them;
ripe pumpkin is not suitable for jam made from melon peels - as a result, during heat treatment, entire fragments of the raw material will turn into a liquid substance;
the pumpkin is taken unripe - if it is green, the finished product will have no aroma;
Fruits of technical ripeness are determined by the stalk: in ripe ones it is soft, in unripe ones it is hard.

Important! The surface of the fruit must be free of mechanical damage and signs of rotting.

Preparatory work:

Wash the pumpkin under warm running water using a brush and dishwashing detergent.
Pour over boiling water - this measure is necessary to remove bacteria and the chemical that is used to treat the surface to extend shelf life.
Cut into pieces, separate the seeds, cut the pulp to a green fragment. Carefully remove the top layer. Leave a crust about 3 cm wide.
Cut into cubes of 2-3 cm - smaller squares disintegrate during heat treatment.

The dishes for cooking are chosen to be wide; the best option is an enamel basin. In the pan, the jam is heated unevenly, the temperature at the bottom is higher than in the upper part, and there is a possibility of the mass burning. It is recommended to stir the product during cooking using a wooden paddle with a long handle; it does not heat up. Metal kitchen utensils are not used for winter preparations; metal oxidation affects the taste of the jam.

To preserve the product for a long time and prevent fermentation, jars and lids are sterilized. The lids are placed in boiling water for 2 minutes, taken out and placed with the top part on a napkin, left until completely dry.

Jars can be sterilized in several ways:

in boiling water;
in a steam bath;
oven.

Boiling is carried out in the following way:

Place the jars upside down in a wide saucepan.
Pour cold water to 2/3 of the height of the container.
Place on fire and bring to a boil.
Boil for 30 minutes.
Turn off the heat and leave the jars in the water until they cool completely.

The procedure is carried out before adding the finished jam.

You can sterilize containers in a steam bath:

Place a sieve or colander on a pan of boiling water, then place the containers neck down.
Processing is carried out until the jars become dry - approximately 15-20 minutes.

The following method is the easiest:

Place a clean jam container in the oven.
Set the temperature to 180⁰ C, leave for 25 minutes.

Recipes for jam from melon rinds for the winter

You can make jam from melon peels according to the classic recipe, which contains no other ingredients except sugar. Or you can choose a recipe with the addition of fruits and berries:

lemon;
orange;
watermelon;
strawberries

Some recipes use spices to enhance the flavor.

A simple recipe for jam from melon peels for the winter

The amount of ingredients is calculated for 1 liter container. Increase or decrease the volume, adhering to the proportions. To make jam you will need:

melon peels – 0.6 kg;
sugar – 400 g;
water – 0.3 l.

The cut cubes are poured with cold water, salt is added at the rate of 1/2 tbsp. l. for 4 liters of water, leave for 25 minutes. Using a slotted spoon, take out the raw materials and place them in boiling water for 10 minutes.

Advice! Thus, the melon rinds will not disintegrate during further boiling.

Algorithm for making jam:

Remove the cubes from the boiling water with a slotted spoon, place them in a colander, and allow the water to drain completely.
Place in a cooking bowl.
Prepare syrup from water and sugar over low heat.
Pour syrup over the raw material and leave for 10 hours.
Place on low heat and bring to a boil.
Boil the jam for 5 minutes, stir gently so as not to damage the cubes.
Set the bowl of jam aside and let the mixture cool completely.
The boiling procedure is repeated.
Leave the product for 6-10 hours.
At the last stage of cooking, the jam boils for 10 minutes.
Then it is placed hot in jars and covered with lids.
The containers are turned upside down.
The jam should cool gradually.
To do this, the jars are wrapped in a blanket or blanket.

After a day, they are removed to the storage location. Jam is consumed as a dessert, used for filling pies and decorating confectionery products.

You can make jam using another simple recipe. Set of ingredients:

melon peels – 1.5 kg;
water – 750 ml;
baking soda – 2 tsp;
sugar – 1.2 kg;
vanillin – 1 packet.

Sequence of making jam:

Melon cubes are dipped in a solution of water (1 liter) and soda for 4 hours.
Prepare syrup from water and ½ part sugar.
Place the peels into the dissolved sugar and boil for 10 minutes.
Turn off the heat and leave to brew for 10 hours.
Then add the rest of the sugar, boil for 2 hours, the jam should have a thick consistency.
Before finishing boiling, pour in a packet of vanillin.
Place in jars, cover with lids, and wrap.

Melon peel jam with strawberries

The resulting jam with the addition of strawberries is amber in color with a pink tint, with a pleasant taste and aroma of strawberries. Products needed for jam:

melon peels – 1.5 kg;
strawberries – 0.9 kg;
water – 300 ml;
honey - 7 tbsp. l.;
sugar – 750 g;
zhelfix.

Preparing jam:

Garden strawberries are washed, the stalks are first removed, and cut into 2 parts.
Mix melon and strawberries.
Cook the syrup over low heat until the sugar is completely dissolved.
Add honey and boil the mixture for 3 minutes.
Add fruit, cook for 40 minutes, mix gently.
In 10 min. Until ready, add zhelfix into the jam according to the instructions on the package.

Boiling jam is packaged in sterilized jars, covered with lids, and wrapped in a blanket.

Terms and conditions of storage

If the technology for preparing jam from the crusts is followed, and the containers for sealing the product are thoroughly sterilized, then the workpiece will be safely stored until the next harvest and longer. There are several recommendations:

Do not place the canned product in a place exposed to sunlight;
near heating devices;
optimal option: basement, storage room, covered loggia.

Conclusion

Jam made from melon peels does not require special material costs, physical effort or a lot of time to prepare. The product retains its taste, appearance and energy value for a long time. You shouldn’t throw away the melon rinds; there are many recipes for every taste: classic and with the addition of fruit.