Melon Jam, Excellent for Breakfast and Sweets
White melon jam, good and easy to prepare
White melon jam is an idea for a jam different from the others. This type of preparation generally includes ingredients such as berries, cherries, oranges, more rarely exotic fruits such as white melon. It is a good choice, primarily for the taste that is balanced (sweet but not too sweet) and certainly delicious. Secondly for the nutritional values, an aspect under which the white melon defends itself very well.
White melon is rich in "good" sugars such as fructose, mineral salts and vitamins. In particular, it contains a lot of potassium, phosphorus and calcium, as well as vitamin A, C and some of the group B. The white melon is also rich in fibre, which stimulates intestinal mobility and helps to resolve episodes of constipation. All at the price of a very-low-calorie intake, which is around 34 kcal per 100 grams (also because it is mainly composed of water).
White melon jam is very simple to make, in fact, the procedure is almost identical to the other jams. The only difference consists in the need to whisk part of the melon halfway through cooking, in order to facilitate the formation of the jam (the fruit is sometimes leathery). Even the cleaning phase can be complex, with reference to the removal of the peel, but nothing that cannot be overcome with a little patience.
Which sugar to use for melon jam?
Sugar is a fundamental ingredient of this melon jam, as well as any other jam or jam. Therefore, it must be chosen carefully, also because one sugar is not worth the bother, not in this case at least. Which sugar to use for white melon jam? I recommend a sugar that has the following requirements: that it is cane, and that it is very fine. It is important that the sugar is cane as it contains the remains of molasses, which certainly add flavour to the final result.
Above all, it is essential that it is very fine so as to favour a better amalgam with the fruit, and speed up cooking. If the sugar was coarse, for example, caster sugar, it would be more difficult to mix and would need longer cooking, with the risk of altering the flavour of the jam. Obviously the recipe "succeeds" with any type of sugar, but that of very fine cane determines a far better final result.
The important role of lemon in our jam
Lemon also plays a fundamental role in the recipe for white melon jam. It is not frequent that lemon is used for this kind of preparation. Certainly, it is not used for classic orange jams (which are officially called "jams"). In this recipe, it is essential for at least two reasons.
First of all, it balances the distinctly sweet taste of white melon, which risks being exacerbated by the presence of sugar. Secondly, it carries out a mildly disinfectant activity, which is necessary when it comes to preserves.
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Here is the recipe for white melon jam:
Ingredients for 2 jars:
- ½ kg. of white melon pulp;
- 200 g of very fine brown sugar for sweets;
- 1/2 lemon juice.
For the preparation of the melon jam, start by sanitizing the jars and the caps. As for the ingredients, start with the melon: wash it thoroughly by removing any soil residue. With a sharp knife remove the ends in order to cut it more easily. Then place the melon vertically on a work surface and with a large knife apply a clean cut in order to divide the melon in two. Remove the seeds and filaments from the central part using a spoon or knife.
Place one half of the melon and cut into slices of similar size. To help you, follow the melon furrows. Remove the peel with a smaller knife, the thickness of the peel must be about 5 millimetres. If you find it easier, you can turn the melon upside down and cut the peel while holding the surface. Do the same with the other half, then from the slices made of cubes. Put the melon pieces in a saucepan and add the lemon juice and sugar, mixing well. Turn on the low heat (so as not to create foam) and cook until the melon has softened.
At this point, whisk one half, always in the pot, with the immersion blender, while the other cut it into even smaller pieces. Continue to cook until everything has a consistency similar to a jam. Try the saucer: put a spoonful of jam on a cold plate and tilt it, if the jam flows slowly, then the jam is sufficiently thick. When the jam is ready, place in the jars (it must be hot). Turn the jars upside down and leave them until they have cooled down. Finally, keep the melon jam in a place protected from sunlight. The shelf life is six to eight months.