How to cook a melon jam from a melon in a multivark

Melon is one of the most delicious foods. Its aroma bears in itself the smells of sunny summer and warmth. That's why many housewives ask themselves how to make jam from a melon in a multivariate to enjoy its taste on winter evenings. However, it should be noted that the preparation of this dish will require special processing and preparation in order to preserve all the useful properties and taste qualities.

Ingredients

To prepare a tasty jam, you will need:

• Melon - 1,5 kg;
• Sugar - 1 kg;
• Ground ginger - 1 piece;
• Vanilla - 1 pack;
• Lemon - 1 pc.

Preparation

To begin with, you should prepare all the products. With lemon cut the zest and cut into small slices. It is also necessary to do with melon. She peeled from the peel and seeds, and then cut into large cubes. So jam from a melon in a multivariate will turn out in the form of slices in own juice.

Cooking

First of all, you need to make a syrup. To do this, put the sliced lemon, sugar and 50 ml of water into the capacity of the multivark. Then set the "Steam cooking" mode. On it we prepare the syrup until the sugar is completely dissolved, after which we add the zest and prepare another five minutes. Next we put in a container pieces of melon. They need to be brought to a boil and then turn off the device. This is done to ensure that the melon jam from the melon in the multivark was insisted for twelve hours.

After that, again turn on the "Steam cooking" and bring the dish to a boil. Then turn off and insist for another twelve hours, so that the melon gave away its taste and let more juice. Some housewives prefer to shorten waiting times, as a result of which they also get delicious dishes, but strict adherence to this recipe will allow the product to be maximized. That's why jam from a melon in a multivark is prepared in such a complicated way, without using a special program.

When the last period of endurance comes to an end, ginger and vanillin are added to the dish. After that, the melon jam from the melon in the multivarquet is again brought to a boil. This is how the products are infused and still retain their pristine freshness and useful elements. If you just cook it, you end up with an ordinary jam that does not retain the authentic taste of the product.

Roll-in banks

Before you put the jam on heating for the last time, you should sterilize the jars. When the dish boils, it needs to be transferred to the containers, trying to evenly distribute the pieces and syrup. Then the banks tightly close with special lids and turn upside down. So in the tank will create additional pressure and air will not get. Then they are returned to their normal position and put in a dark place.

Many recipes that tell how to make jam from a melon, mean long-term storage. This applies to this dish. In a dark and cool place, jars with such jam can be stored for more than three years. However, it should be remembered that the longer it costs, the more likely that the dish will lose its basic flavor or sugar.