Those who love melon will surely like this recipe. How to make melon jam for the winter, read below.

Melon jam for the winter - a simple recipe

Ingredients:

• ripe melon - 1 kg;
• vanillin;
• - a pinch;
• sugar - 1.4 kg.

Preparation

We wash the melon, peel off the peel, and cut the pulp into cubes. Boil the syrup from 500 ml of water and 50 g of sugar and blanch the melon cubes in it for 15 minutes. Then add the rest of the sugar and boil the jam until cooked. In the middle of the cooking process, add citric acid, and at the end add vanillin. Distribute the ready-made jam while hot into steamed jars and close them.

Melon jam with lemon for the winter

Ingredients:

• granulated sugar - 700 g;
• large lemon - 1 pc.;
• peeled melon - 1 kg.

Preparation

Gently peel off the zest from the washed lemon and cut it into strips. In a saucepan, mix the sugar with the zest, add lemon juice and about 50 ml of hot water. Keep the syrup on low heat until the sugar dissolves. Cut the peeled melon into cubes. Pour the melon into the syrup and let it boil. We remove the mass from the heat and leave it for 12 hours. Boil again and let stand again. For the third time, boil the jam, pour it into clean steamed jars and seal it.

Melon jam with banana for the winter

Ingredients:

• lemons - 2 pcs.;
• peeled melon - 1 kg;
• bananas - 500 g;
• granulated sugar - 800 g

Preparation

Grind the peeled melon into cubes. Place pieces of melon in a saucepan, add sugar and leave for 12 hours. Pour in lemon juice and let it boil. We minimize the fire and boil the mass for about half an hour, removing the foam that will form. Peel the second lemon and cut into thin slices. Remove the peel from the bananas and chop the pulp. Add them to the jam and cook the mixture until thick. Pour the mass into clean steamed jars and seal.

Melon and pear jam for the winter

Ingredients:

• ripe pears - 2 kg;
• melons - 2 kg;
• sugar - 1 kg.

Preparation

We peel the pears from the skins and seeds, we also peel the melon. Cut the prepared ingredients into small cubes and add sugar. Let it brew for 40 minutes for the juice to appear. We put the mass on the stove and cook over high heat, stirring constantly. After the jam boils, we reduce the temperature and cook the jam until thick. We distribute it in jars and roll it up.

Melon and apple jam for the winter

Melon can relieve stress and irritability. Also, the berry helps tissues recover faster, stabilizes blood pressure, improves hair structure and dermis condition. The product normalizes metabolism, contains a lot of minerals and vitamins for the whole organism.

The classic melon jam recipe

• water - 0.8 l.
• melon pulp - 2 kg.
• sugar - 2.2 kg.
• lemon - 1 pc.
• vanillin - 5 gr.

1. To make an unusual jam, cut the juicy berry into cubes. Put water on the stove in parallel. As soon as the liquid boils, pour the melon into it.
2. Simmer the product over low heat for 6-7 minutes. Catch the slices of berries from the container, place on a sieve. Wait for excess water to drain.
3. Wash the citrus, cut it in half with a sharp knife, and squeeze the juice into a small cup. Stir in granulated sugar, vanillin and lemon juice.
4. Boil the syrup for a while until the crystals are completely dissolved. Then the pieces of the berry must be put in a heat-resistant container and filled with hot broth.
5. Wait 10 hours, for the allotted time the jam will acquire the desired aroma. Pour the sweet mass into an enamel container, put on fire again.
6. Reboil the syrup for half an hour. Allow the composition to cool. Pour the treat into sterile containers, close with capron. Send for storage.

Melon jam with ginger

• melon pulp - 1.9 kg.
• sugar - 1.3 kg.
• large orange - 1 pc.
• fresh ginger - 55 gr.
• ground cinnamon - 4 gr.
• vanilla - 2 gr.

1. Get a sugar melon that looks like a rugby ball. Cut the fruit in half, chop into square pieces.
2. Place the melon in an enamel-coated pan and rub the ginger root into the bowl. Halve the orange, squeeze the juice into a common container.
3. Add 150 gr. sand, stir, let the product brew for 2-3 hours. Pour in 1.5 liters. drinking water, add the remaining sugar.
4. Boil the mixture until the grains are completely dissolved. Protome the composition after that for another 20 minutes. As a result, you should get a thick mass. Extend the cooking process if necessary.
5. At the end of the manipulations, stir in spicy spices, distribute the delicacy in jars, roll up. Let it cool at room temperature, place in the cold.

• honey melon - 950 gr.
• granulated sugar - 500 gr.
• citric acid - 4 gr.
• vanilla - 2 gr.

1. Butcher a melon, cut out seeds, peel. Chop the fruit into square pieces, send the pulp to a multi-bowl, add sugar.
2. Set the "Stew" program on the kitchen appliance, cook the product for 3.5 hours. After the set time, add lemon powder, stir.
3. Put on the "Steam cooking" program, wait for the bubbles to appear. Do not be alarmed if the sweet mass is watery.
4. Next, put the "Baking" mode on the multicooker, blanch the berry for 35-45 minutes, open the lid, stir occasionally.
5. Sterilize glass containers, pour the melon mass into jars, roll up in the usual way. Store jam in your basement or storage room.

Melon jam with banana

• ripe bananas - 900 gr.
• melon - 1.5 kg.
• lime - 8 pcs.
• sugar - 1.5 kg.
• cognac - 40 ml.

1. Place the prepared melon pulp in a saucepan, sprinkle with the required amount of sugar. Cover the container with a gauze cloth, leave the berry for a day.
2. After the time has elapsed, wash the lime, cut 5 copies into two parts, squeeze the juice from the fruits into a common saucepan. Send the container with food to the oven, simmer the ingredients for 30-40 minutes.
3. Remember to stir the ingredients when making the jam. Cut the remaining citrus into slices with the peel, chop the banana pulp into rings. Add food to the saucepan.
4. Boil the ingredients until puree. Keep in mind that the languishing process should be carried out over low heat. Stir the mixture, cook until thickened.
5. Pour into portions, roll up in the usual way. Turn the jars over, the next day, put the jam in the refrigerator.

Melon jam with grapefruit

• melon (pulp) - 1 kg.
• sugar - 750 gr.
• grapefruit - 1 pc.

1. Cut the flesh of the berry into cubes, place in a plastic bowl, sprinkle with sugar. Leave the melon for 10-12 hours. In the allotted time, the product will let the juice out.
2. Transfer the melon to a metal container, put on medium heat. After boiling, reduce the power of the stove, boil the mass for at least 8 minutes.
3. Turn off the gas, leave the broth for a day. After that, repeat the cooking manipulation again for a quarter of an hour. Turn off the hotplate, wait 7 hours.
4. Chop the washed grapefruit with zest into small slices, toss in a saucepan over the melon. Simmer the mass for 20 minutes.
5. At the same time, sterilize the jars, pour the finished jam, close the containers with nylon. Store jam in the pantry.

• melon cubes - 1.9 kg.
• lemon - 2 pcs.
• sugar - 950 kg.
• freshly ground cinnamon - 7 gr.

1. Place the prepared melon slices in a thick-walled saucepan. Squeeze citrus juice, add 300 gr. Sahara. Leave the ingredients for a few hours.
2. Meanwhile, pour in 1 liter. drinking water in a container, add the rest of the sand. Send to the stove, boil the syrup. As soon as the hot composition is cooked, pour over the infused melon.
3. Stir the ingredients, put the saucepan over low heat. Boil the jam until tender. When the mass thickens, turn off the stove. Add cinnamon, stir.
4. Distribute the melon delicacy in dry, clean jars, roll up with iron lids. Store the jam in a suitable, low-temperature room.

Melon jam with pear

• cut melon - 850 gr.
• ripe pear - 1 kg.
• sugar - 900 gr.
• water - 0.5 l.
• pink peppercorns - 25 pcs.
• essence of grapefruit - 110 ml.

1. Rinse pears, remove excess moisture with a waffle towel. Cut off all excess from the fruit, including the core. Chop into slices with shell.
2. Start cooking the sugar syrup separately. After the formation of a transparent composition, throw in the pear wedges. Boil the mixture for a total of 3 times for 5-7 minutes.
3. In between, wait for the sweet composition to cool completely. In parallel, chop the melon pulp into pieces. Send the berries to the pear mass. Add peas or grind them in a special appliance.
4. Repeat boiling the sugar berry in a similar manner to the pear. 2 minutes before the end of the last manipulation, pour in the essence of grapefruit. Distribute the fragrant delicacy in containers, cover with capron. Store in a cool place.

• apples - 500 gr.
• melon pulp - 1.4 kg.
• sugar - 550 kg.
• lemon zest - 1 pc.

1. Sterilize the jars and lids, then wash the citrus and apples. Pass the prepared honey berry through a blender. Pour the resulting gruel into an enamel-coated container.
2. Pour granulated sugar into the puree, mix well. Turn the heat to low, simmer the composition, stirring constantly. Boil the mass to a thick consistency. Chop the apples finely. Continue with the procedure.
3. Grate the citrus zest and add to the overall composition. Simmer for 5-7 minutes. Turn off the stove. Pour the sweet mixture in portions into glass jars, close the lids. Store in the basement, avoid exposure to sunlight.

Melon jam with watermelon peels

• melon - 500 gr.
• watermelon peel - 450 gr.
• sugar - 550 gr.
• water - 0.6 l.

1. Cut off a thin layer of the shell from the melon, similar to the watermelon rind. Chop food into small pieces in a way that is convenient for you.
2. Pour water into a cup, salt a little. Place the sliced ​​slices in the recipe for half an hour. Next, the product must be transferred to boiling water for 8-10 minutes.
3. Simultaneously cook the syrup according to the classic recipe. Remove the melon and watermelon rind from hot water, transfer to a dry heat-resistant container. Pour the prepared syrup over the product.
4. Send the mass to the stove, cook in 3 stages, bringing the composition to a boil. The interval between procedures should be at least 2.5 hours. Next, pack the finished jam in glass jars, roll up. Wrap up with a blanket, wait a day.

Melon and orange jam

• oranges - 2-3 pcs.
• chopped melon - 1.5 kg.
• water - 0.7 l.
• sugar - 2 kg.

1. Chop the melon in random order, place in an iron cup. Fill in the pulp of the berry 0.5 kg. Sahara. Stir the ingredients, leave for 3 hours at room temperature.
2. Next, start cooking the syrup. Combine the remaining sugar with water, prepare a sweet liquid. After a while, pour the hot sweet mixture over the melon.
3. Mix the ingredients thoroughly, cover with a cloth for a day. Leave the sweet mass to infuse. After that, separate the syrup from the pulp, send to boil.
4. Pour the melon again with the hot mass. Re-infuse the product for 8-10 hours. After a while, chop the oranges into small cubes along with the zest, add to the bulk.
5. Finally, boil the jam to a thick consistency, distribute hot over clean jars. Store in the classic way in a dark place.

1. To make melon jam, you need to choose hard enough fruits, while they should differ in their honey taste. The advantage of such a berry is that the pulp does not fall apart after cooking.
2. Overripe melons can be passed through a food processor and mashed into a delicious jam. Also, if you are going to make jam based on watermelon peels, soak the hard base in a salty solution. Such manipulations will help the pieces retain their shape in the future.
3. The finished melon jam looks pretty nice and attractive. The shade of the syrup will generally depend on the variety of the berry. Cut the melon slices in random order, their shape affects exclusively the original look of the delicacy.
4. The consistency of the syrup depends on the cooking time of the ingredients. The thickness of the treat does not affect the taste at most. Eat melon jam with pancakes, pastries, ice cream, or cheese. Stock up on a vitamin for the whole year. Strengthen your health with a treat.

Cook melon jam using the suggested recipes. You can create your own treat yourself from similar fruits. Experiment with melon jam to your liking. Pineapple, kiwi, mango, peaches, figs can be perfectly combined with honey berry. Enrich the treat with nuts, there is no limit to imagination.

Video: delicious and aromatic melon jam

Jam is a jelly mass of fruits and berries with sugar or honey. The product has a uniform consistency, and the consistency is achieved by boiling. In this article, we will tell you about the peculiarities of making jam from fragrant melon with the addition of citrus fruits, apples, natural vanilla, cinnamon, ginger and alcohol. You will learn the secrets and nuances that will allow you to keep the unique. Bookmark this page to avoid losing recipes.

Making jam is a laborious process. First of all, the melon is peeled, the core is removed, and the pulp is cut. The pieces are put in a saucepan with a thick bottom, filled with water and blanched for 5-7 minutes. Then the melon is poured with sugar syrup and boiled until a thick mass is obtained. Pectin will help speed up the process, making the jam jelly, shortening the cooking process.

The peculiarity of cooking jam is that you should constantly monitor the fire, increasing or decreasing it in order to maintain a constant boil. The foam formed on the surface is removed with a slotted spoon. The readiness is checked in a simple way: scoop up a little jam with a spoon and drip onto a plate. If the mass thickens quickly, then the product has acquired the desired consistency.

Try the classic melon jam. To do this, you need the following products:

• melon pulp - 1 kg;
• water - 1.5 tbsp.;
• granulated sugar - 1.2 kg;
• lemon - 1 pc. or citric acid - 3 g.

Cut the flesh into pieces and blanch for 5 minutes. Place the slices in a colander and prepare the syrup.

Everything is simple here: add sugar and lemon to the water, let it boil. Pour the syrup over the melon and leave for 6 hours. Then place the pot on the stove and cook for 10-15 minutes, keeping the heat low.

Cool the finished jam, pour into jars and close the lids. Store in the refrigerator or basement.

A quick and easy recipe

For those who do not like to tinker with blanks, there is a proven recipe for quick jam. To prepare it, you will need a minimum of products and time:

• melon pulp - 1 kg;
• sugar - 600 g

Wash the fruit, cut it in half, take out the seeds, cut off the skin. Cut the pulp into random pieces and cover with granulated sugar. When the melon is juiced, transfer it to a saucepan. Place the container on low heat and bring to a boil. Turn off the stove, leave the mass to cool under the lid.

Then boil again. Watch the consistency, you won't need to cook for a long time. As soon as the mixture thickens, remove from heat and pour into jars. Store in a cool place.

Unusual melon jam recipes

In addition to classic recipes with a minimal set of products, there are options with the addition of cinnamon, ginger, vanilla, fruits and berries (lemon, orange, etc.). Each of them is interesting in its own way, and will appeal to lovers of unusual combinations.

Cinnamon

Melon jam with cinnamon has a specific spicy taste and aroma.

To cook it, prepare the following set of products:

• melon pulp - 2 kg;
• sugar - 2 kg;
• water - 2 tbsp.;
• vodka (cognac) - 1 tbsp.;
• cinnamon sticks.

Pre-cook the syrup from water, alcohol and sugar. Peel and cut the fruits into cubes. Blanch in boiling water for 5 minutes, then pour over the syrup. Cook over low heat, stirring constantly, until the slices are translucent. Remove from heat and leave to infuse overnight.

In the morning, return the pan to the heat and simmer for 15-20 minutes until thick. Place a cinnamon stick in each jar and pour the jam. Seal with lids. Store in a cool place.

With lemon

Melon jam without additives has a mild flavor, and lemon brings an interesting citrus note.

To prepare it you will need:

• melon pulp - 1 kg;
• sugar - 700 g;
• lemon - 2 pcs.

Peel the fruits, remove the skin, cut the pulp into pieces, cover with sugar and leave for 3-5 hours until the juice is released. Then place the container on the stove and bring to a boil. Cook for 5-10 minutes, stirring constantly. Remove from heat and leave for 6-10 hours.

Return the jam to the stove and cook for 5-10 minutes.

After 7-10 hours, add thinly sliced ​​lemon. Do not remove the skin. Cook for another 15 minutes and leave to cool.

Return the pot to the heat for the fourth time, boil for 10 minutes and pour into jars. Cap and turn upside down.

The process of making jam according to this recipe is time consuming, but it allows you to get a product with a rich taste and aroma.

With orange

Orange slices make aromatic melon jam a real culinary masterpiece. Citrus lovers will surely like it.

Prepare the following foods:

• melon pulp - 1 kg;
• orange - 2 pcs.;
• water - 3 tbsp.;
• sugar - 2 kg.

Peel the fruits, cut into slices, add 500 g of sugar, wait until the juice appears. Boil the syrup from water and 1.5 kg of sugar, pour over the melon. Close the container with a lid and leave to infuse for 24 hours. Then drain and bring to a boil. Pour over the fruit pieces again. Insist the jam for 10 hours.

Peel the oranges, slice and add to the melon. Cook over low heat until clear and thick. Pour the jam into jars and cap.

With turmeric and vanilla

Melon jam with the addition of vanilla and turmeric takes on a rich color and a spicy vanilla aroma.

To prepare it, you will need the following ingredients:

• melon pulp - 1.5 kg;
• sugar - 600 g;
• vanilla - 1 pod;
• turmeric - 1 tsp

Peel the melon by removing the core and skin. Cut the flesh into slices and place in a deep saucepan. Slice the vanilla pod lengthwise and use a sharp knife to scrape off the seeds. Mix them with sugar. Divide the pod into 3-4 parts.

Stir the turmeric into the sugar and pour over the pieces. Place the vanilla pods in the mass. Cover the saucepan with a lid and let sit for one hour. Place the container on the stove, turn on medium heat and simmer, stirring occasionally for 20 minutes. During this time, the jam will thicken. Pour into jars and roll up lids.

Advice... Use natural vanilla in pods in the recipe. This will allow you to get a treat with a more sophisticated taste.

With apple

Adding a variety of spices and fruits to melon jam enriches the taste of the finished product. Try apple jam.

For this you will need:

• melon pulp - 2 kg;
• sweet and sour apples - 600 g;
• sugar - 1 kg;
• lemon - 1 small or half large.

Peel and cut the fruit into slices. Remove the skin from the apples and chop finely. Squeeze the lemon juice, strain through a strainer. Combine fruits, add lemon juice and stir. This must be done to prevent the apples from darkening.

Add sugar to the food and stir. Wait for the juice to drain and put the container on low heat. Cook the mass for 30 minutes, stirring constantly until the sugar crystals are completely dissolved. Remove the jam from the stove and let sit for 30 minutes.

Transfer the mixture to a colander and puree or use a blender. Return the pot to the stove and cook until thick, over 1.5 hours. Then pour into jars and seal with lids.

How to make melon jam in a slow cooker

The benefits of multicooker cooking are undeniable. This device allows you to create real culinary masterpieces in a short time without your constant participation.

The process of cooking jam in a multicooker takes several hours and requires a minimum of steps. You can cook according to any proven recipe. Judging by the reviews of housewives, it always works. Try this recipe for melon jam in a slow cooker.
Ingredients:

• melon - 1 kg;
• sugar - 500 g;
• lemon - 1 pc.;
• vanilla powder - 1/8 tsp

Prepare the fruit by cutting the flesh into cubes. Place in the bowl of the appliance and cover with granulated sugar. After 3-4 hours, add the lemon twisted in a meat grinder along with the peel.

Stir the mixture and set the "Steam" mode. Wait until it boils and switch the multicooker to the "Baking" mode, cooking time - 40 minutes. Cook with the lid open, stirring occasionally. Pour the product into sterilized jars and close the lids.

reference... The melon variety affects the color of the jam, which ranges from yellow to translucent.

Blanks for the winter

Making melon jam using sterilization allows you to keep the product for a long period at room temperature. This method is suitable for. A nuance that must be taken into account is a long cooking.

Try making a thick jam with the following foods:

Take a ripe fragrant melon, cut into pieces. Place in a saucepan, add grated ginger, juice from two lemons and 3 tbsp. l. granulated sugar. Leave it on for 2-3 hours.

Boil the syrup and pour over the melon. Cook until thickened over low heat for 15 minutes, not boiling. Add spices and cook for 5-7 minutes. Pour the finished jam into jars and close the lids. Turn upside down and leave to cool.

To make the melon jam tasty, and the preparations for the winter stood for a long time, you will use some tips:

Conclusion

Due to its versatility, the melon is used to make a variety of jams and preserves. By adding any fruits, spices and even vegetables, you will get a new unique taste every time.

Melon blanks without sterilization are stored in a refrigerator or cellar. The jam, prepared by the traditional preservation method, will stand at room temperature until the next spinning season.

Step 1: Prepare the melon.

First of all, all melons must be thoroughly washed with soap, since when cutting, all the dirt that is on the peel will be on the pulp inside the fruit.


But after washing the melons, you can already cut them into pieces, then peel them of seeds and partitions, as well as get rid of the thick skin.
Cut the peeled pulp into small cubes.

Step 2: Prepare the melon jam.

Pour the diced melon pulp into a saucepan, fill with clean (spring, bottled or filtered) water at room temperature and put on fire. Wait for the brew to boil, and then continue to cook it uncovered for 20 minutes... During this time, the melon pulp will shrink very soft.


After the 20 minutes I indicated earlier, the contents of the pan must be turned into mashed potatoes, for this use an immersion blender and properly chop the melon pulp, mixing it with water. If you don't have a blender, grind everything through a sieve.
Now add granulated sugar, citric acid and vanilla to the mashed melon. Stir, bring to a boil again (cook over medium heat), and then continue simmering until the jam is thick enough and boiled down.
To preserve the ready-made melon jam for the winter, you need to immediately, without removing the pan from the heat, put it in sterilized glass jars and seal it with lids. Then turn the melon jam upside down, put on the lids and leave in this position until it cools completely. The cooled jars of jam can be removed to other blanks, where they will wait for the right moment at least until the next harvest.

Step 3: Serve melon jam.

Serve melon jam with toast or mouth-watering homemade tea rolls. But you can also show your imagination, because the workpiece turns out to be quite thick, so feel free to cook pies, cookies and other sweet pastries with it. Believe me, the bright taste and sunny color of melon jam can relieve anyone of the winter blues.
Bon Appetit!

For convenience, at the same time as you are making the jam, you can put the glass jars in the oven to sterilize, and then leave them on until you are ready to fill them with the preform. This way, you will immediately get heated glass jars that will not crack due to the temperature difference when you pour hot melon jam into them.

Jams and preserves should be prepared in small jars, so after opening they will take up less space in the refrigerator, and there will be no need to wait for a special occasion in order to get a fresh portion from the storerooms.

There is no point in choosing among the many varieties, all are suitable. The size and, again, the ripeness of the melon itself does not affect. On the contrary, a successful way of utilization of both hard, low-aromatic and mega-scented, soft, oozing juices opens up. Moreover, it is easy to change the consistency from jam with transparent pieces floating in liquid syrup to stable and jelly-like jam.

When water is added, for the sake of economy and to obtain a large output volume, the sweet workpiece is thickened with pectin, agar-agar or other similar components. But the pulp has enough of its own astringent substances, and the melon confiture is able to evaporate on its own to a shaky density. It does not spread, it covers bread toasts with beautiful curls, is wonderful with cheeses and in biscuit layers.

Melon jam is often enriched with spicy additives (cinnamon, cloves, anise, star anise), mixed with citrus fruits, apples, pears. It is important not to overdo it. The individual, recognizable melon scent is subtle and compliant, quickly drowned out by strong notes, sharp acid.

Cooking time: 45 minutes / Servings: 4-5

Ingredients

• melon 300 g
• sugar 150 g
• citric acid 2-3 g or juice of 1/2 lemon

Preparation

Big photos Small photos

I must say that the fuss with the preparatory work is minimal. An additional plus in favor of melon jam. No long cleaning, monotonous removal of seeds, twigs, or the threat of staining palms with hard-to-wash juice. First, wash the melon, wipe it with paper or a woven towel, then divide it in any convenient way (along, across, obliquely). We are not interested in the integrity of the shell. Use the tip of a spoon to scrape off the fibrous center along with the seeds.



Now we take out the melon pulp. Cut into slices. Or you can recall cutting a mango, cut into equal and even cubes, gently pry with a spoon. It is worth doing this for jam with whole melon slices, and the almost uniform confiture simplifies the process. Separate from the hard peel without fear of damage.



Fill the slices with granulated sugar. I put everything together in a cooking container. Sometimes they give time to settle for juice to form. Comparing both options in practice, I choose the first one, without waiting. When heated, melon juice is instantly released, the sugar dissolves. I advise you to take sugar in the range from half to the same amount (1 to 1). Focus on the sweetness of your melons. If the sugar is by weight greater than the weight of the melon, the confiture or jam quickly crystallizes and hardens.



Stir with a small portion of citric acid or squeeze lemon juice. Moderate acidity will not hurt and will preserve the workpiece.



We immediately put on the overhead fire, after a couple of minutes the sugar disappeared and there is enough liquid around the pieces. Stir often, do not let it burn. When melon jam is boiled, they act in the usual way - after boiling (up to 5 minutes), remove from heat and cool, repeat up to 5-6 approaches. The jam is different in consistency; you do not need to save the pieces.



After about 15 minutes, transparency is noticeable, the pieces look like candied fruits. Continue stirring frequently while boiling and evaporating the syrup. About 30 minutes is enough. Remember that when hot, the composition remains liquid. As it cools, it thickens. Check the viscosity drop by drop on a saucer.



The pale shade changes to a more saturated and bright one. Pour the tasty brew into sterile containers, cool. Store in a cool room or on a refrigerator shelf.

We serve homemade melon confiture for tea, with biscuits, cheeses and all kinds of pastries. Enjoy your tea.