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Melon jam

Melon jam


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Servings: 3

Preparation time: less than 90 minutes

RECIPE PREPARATION Melon jam:

Peel a squash, grate it and cut it into small cubes. Put over the juice of a lemon and leave for 2 hours to let the juice. Then we put the sugar and let it simmer higher at the beginning and lower at the end. After it has boiled, pass it in a blender or with a mashing tool and leave it on the fire until it reaches the necessary consistency.


Ice cream from jam and melon

Preparation time 10 minutes

Cooking time 40 minutes

Ingredients

  • 200 g diced watermelon
  • 200 g Fresh liquid
  • 150 g Milk
  • 150 g of jam from what you want

PREPARATION & # 8211 Jam and melon ice cream
1. Put the blender on the scale and set the scale to zero
2. Wash the melon, dry it with a towel, cut long slices to which you first remove the seeds and then the peel. Cut cubes in your hand over the blender cup
3. Add the milk, whipped cream to the mixer in a bowl (not much, so as not to cut the cream) and jam. I tried in this case with fermented cream (unbeaten) and it is still good only that it is not as aerated.

4. Mix in a blender for a few minutes to blend
5. Pour the composition into the ice cream vat and let it spin for 30/40 minutes.
6. They can be mixed manually, with movements from the bottom up, but after 2 hours of freezing they must be mixed / crushed several times a day so that they do not harden badly.
7. Remove from the fridge 20 minutes before serving
Liv (e) it!

Watermelon - 5 recipes

A selection of recipes with melon, excellent for children and babies, but also for adults.

Watermelon it has a high nutritional power, due to its high sugar content and its taste qualities. It is mainly used as a dessert. Watermelons are grouped, according to their shape, in two categories: those with globular fruits in the shape of ribs, - cantaloupes - and those with smooth, elongated globular fruits - common melons. Watermelon fruits contain 90% water, carbohydrates, starch, B-complex vitamins, vitamin C, 17 mg%, mineral salts, calcium and iron.


Melon jam

1. Peel and seed the melon and place the diced kernels in a bowl. Put the peeled kernels and kernels from the shells in a well-tied gauze and drain the juice over the watermelon cubes.

2. Put on low heat the melon core and the gauze bag (suspended by a spoonful tail placed above the pan) and let it boil for an hour - an hour and a half, until the melon becomes soft and transparent.

3. During this time, wash the lemons, grate the peel and squeeze the juice. Remove the bag from the gauze, wait a few minutes and squeeze it again.

4. Add the lemon juice, peeled peel and sugar and put on the fire again for 30 minutes, stirring constantly so that it does not stick.

5. Add the ginger and cook for another 20 minutes. Put the hot melon jam in washed and dried jars, seal them and turn them upside down. Cover with a blanket and allow to cool.

6. Watermelon jam is delicious to serve in the cold season, and once you have opened a jar, keep it in the refrigerator.


Ice cream from jam and melon

Preparation time 10 minutes

Cooking time 40 minutes

Ingredients

  • 200 g diced watermelon
  • 200 g Fresh liquid
  • 150 g Milk
  • 150 g of jam from what you want

PREPARATION & # 8211 Jam and melon ice cream
1. Put the blender on the scale and set the scale to zero
2. Wash the melon, dry it with a towel, cut long slices to which you first remove the seeds and then the peel. Cut cubes in your hand over the blender cup
3. Add the milk, whipped cream to the mixer in a bowl (not much, so as not to cut the cream) and jam. I tried in this case with fermented cream (unbeaten) and it is still good only that it is not as aerated.

4. Mix in a blender for a few minutes to blend
5. Pour the composition into the ice cream vat and let it spin for 30/40 minutes.
6. They can be mixed manually, with movements from the bottom up, but after 2 hours of freezing they must be mixed / crushed several times a day so that they do not harden badly.
7. Remove from the fridge 20 minutes before serving
Liv (e) it!

Melon jam

& Icirc & # 539i must:
1 kg melon core
1 kg zah & # 259r
2 tablespoons sourdough juice
1 vanilla stick
1 baton scor & # 539i & # 537oar & # 259
Preg & # 259te & # 537ti a & # 537a:
You choose fragrant watermelons, well coped, but with a hard core. Cut the watermelons into two pieces, empty the seeds, peel them, then cut them into cubes of equal size. Peel a squash, grate it and squeeze the juice into it.
Put 750 ml of water in a bowl, add the sugar and boil over low heat until a syrup is made, which is inserted into the watermelon cubes, together with the vanilla stick. Pull the pot off the fire. After 20 minutes, put the pot back on high heat, add the juice of the acircie and boil it and boil it until the syrup binds.
Cover the bowl with a damp towel and let it cool. Put the sweet chicken in jars, which you tie with cellophane or close with a lid.

Preparation: 20 minutes Boiling: 60 minutes
Re & # 539et & # 259 by Emilia Gurghian, Tg. Mure & # 537, Mure County & # 537

Here you will find the sweet recipe from the ro.


Peaches are washed and peeled, then cut into cubes. The amount of 800 g of peaches is after cleaning and without seeds.

If you are lucky enough to catch a sweet and fragrant melon, it is perfect. Cut into slices, peel and then cut into cubes, a total of 1 kg.

In a stainless steel pot with a double bottom, place the fruits and sugar alternately. Set aside for about 2 hours to leave the juice. Stir from time to time.

Put on high heat until it starts to boil and melt all the sugar, stirring in the pot. Once it has started to boil, reduce the heat and froth when needed. Stir in the pot from time to time.

Because it left a lot of juice, I preferred to put the fruit in a blender after the jam cooled a bit, then I put it on the fire again to boil a few more. The test is done with a drop on a plate and if it does not spread, it is ready.

Meanwhile, the jars are washed and sterilized, then pour the jam into jars, cover well and put in beds until cool. It is stored in the pantry in a cool place and protected from sunlight.


Ingredient Melon Ice Cream

  • 500 grams of peeled watermelon and seeds
  • 150 grams of yogurt
  • 100 grams of cream for whipping cream (you can replace the amount of cream with yogurt, for an ice cream with fewer calories, but using cream will get a much finer texture)
  • 3 tablespoons acacia honey (if you don't like honey you can sweeten it with powdered sugar or your favorite sweetener)
  • lemon juice
  • optional: 1 teaspoon of orange blossom water

Preparation of Melon Ice Cream

Here is the protagonist of our melon ice cream recipe:

1. Weigh the watermelon. Depending on its weight, you will see if you need to peel it all or half of it. Watermelon peeled and peeled cut into cubes and put in a bowl.

2. The watermelon cubes are finely mashed using a blender. Any blender, I used the hand blender but the operation is just as good as a classic blender or food processor.

3. Add yogurt, cream, honey, sweetener or sugar to taste over the melon puree. If you use sugar, dissolve it completely in yogurt. Keep in mind that the sweet feeling is much weaker in the case of very cold foods. Add lemon juice and orange blossom water, if using.

4. Homogenize everything perfectly and this will be the basic cream for melon ice cream.

Freezing the cream

5. If you are using the ice cream maker, pour the base cream for the watermelon ice cream into the bowl of the appliance after the engine has been started. Please note that the appliance bowl must have been in the freezer for at least 12 hours.

In 20-25 minutes, the ice cream will be ready, in the semi-cold stage. If you want, you can serve it like this, especially for children or for those who suffer from dental neuralgia. If you want a well-hardened ice cream, pour the semi-ice cream into a bowl or box with a lid and put in the freezer for half an hour to an hour.

6. If you do not have an ice cream maker, after you have finished with step 4 described above, pour the cream into a bowl with a lid and put it in the freezer. Every 30 minutes, stir vigorously in the bowl (with the mixer it is very good). Cover well and put in the freezer until the melon ice cream is done. Frequent mixing has the role of preventing the formation of ice crystals in the composition.

Once the ice cream has hardened well, it can be tasted immediately or stored in the freezer until a suitable occasion.

Service

I dug with a cup of ice cream small globes from the pulp of the remaining half of the melon.

I arranged the ice cream in well-cooled cups, beforehand, in the fridge, alternating the ice cream balls with the melon ones. It's one of the most delicious and refreshing fruit ice cream recipes!

OTHER ICE CREAM RECIPES

I just want to tell you that as soon as I ruthlessly stuck the knife in the cantaloupe watermelon, I remembered that someone else had made a watermelon ice cream, very recently. And not only did he make a melon ice cream, but he also launched a wonderful ice cream recipe contest. You can read about all this on Catalina's blog.


Peaches are washed and peeled, then cut into cubes. The quantity of 800 g of peaches is after cleaning and without seeds.

If you are lucky enough to catch a sweet and fragrant melon, it is perfect. Cut into slices, peel and then cut into cubes, a total of 1 kg.

In a stainless steel pot with a double bottom, place the fruits and sugar alternately. Set aside for about 2 hours to leave the juice. Stir from time to time.

Put on high heat until it starts to boil and melt all the sugar, stirring in the pot. Once it has started to boil, reduce the heat and froth when needed. Stir in the pot from time to time.

Because it left a lot of juice, I preferred to put the fruit in a blender after the jam has cooled a bit, then I put it on the fire again to boil a few more. The test is done with a drop on a plate and if it does not spread, it is ready.

Meanwhile, the jars are washed and sterilized, then pour the jam into jars, cover well and put in beds until cool. It is stored in the pantry in a cool place and protected from sunlight.


Melon jam with lemon

I bought a fragrant melon, but I was surprised to find that it was not sweet at all. Nobody wanted to eat it. As the watermelon was still in order, I decided it was time to make the first melon jam. Lemon plays an important role, potentiates sweets from 1 kg of sugar. I had a long melon but not from the inaccurate and crumbly yellow one, it must be from the one with cantaloupe, or even cantaloupe, with a hard core. This is one of the keys to excellent success, choosing the watermelon variety.
Because this year it was rainy and accumulated a lot of juice, I had to make the jam in two steps, as I explain in the preparation method.

Preparation time 30 minutes

Cooking time 35 minutes

Total time 1 hour 5 minutes

Serving 2 jars of 350 g

Ingredients

  • 1 kg watermelon without peel
  • 1 kg of sugar
  • 1 lemon
  • 2 sachets of vanilla sugar
  • 500 + 120 ml water
  • 250 ml vinegar

PREPARATION Melon jam with lemon

Sterilize the two (or more) jars as I explained in the pumpkin and vegetable sauce for the winter (click HERE to find out the method)
1. First, boil the water with the vinegar. It is necessary to boil the watermelon cubes so as not to become a soft mass at the end. Don't be afraid, don't change your taste.
2. Wash the watermelon and dry it with a towel. On the side where he sits on the ground, I rub him with the wire sponge. I don't want sand to grind in my teeth. Cut it in half lengthwise and with a metal spoon remove the seeds and the soft (mucilaginous) area that catches the seeds. Cut slices and peel with a knife along it. Cut into cubes of approx. 2 cm and put them in boiling vinegar water drawn from the fire.
3. The water with the vinegar cools from the watermelon, so you will stop boiling for 10 minutes on low heat, after the first boil. Strain into a spaghetti sieve.
4. Meanwhile, make the syrup from a kg of sugar + vanilla sugar and a small glass of water, about 120 ml. The water is put just enough to wet it so it doesn't burn. Put the juice from 1 lemon and boil it until it binds. When is the syrup bound? When you release a few drops of syrup in a glass of water, and it does not disperse, you see that it is solid.
5. In the syrup add the well drained watermelon cubes, and boil them for another 10 minutes, timing from the first boil. After it starts to boil, reduce the heat from medium to low.
6. Stop the fire, you will see that the pieces of watermelon float. Cover with a well-watered and well-squeezed kitchen towel and leave until the next day. As the year is rainy and the melons are quite juicy, they have to leave the juice overnight.
7. The next day you will see that the pieces have shrunk a bit and fallen to the bottom. Froth the melon pieces and store them in a bowl and simmer only the syrup until it thickens. In the second part, keep an eye on it, when it has dropped enough, it starts to foam from the bubbles. Do not collect foam, just be careful not to set it on fire.
8. Add the watermelon, the liquid cools from it and timing from the first boil, boil the pieces together for 5 minutes.
9. Place the sterilized jars in a tray or pan (you need metal under the bottom so that it doesn't crack from the thermal shock), and fill the jars (I have a tiny polish that is often very useful to me). First put fruit 3 quarters and then add the syrup. You will see that you will have syrup left, which is great to have when you cook papanasii with apples (click here for the recipe) or cow's cheese pudding with raisins (click HERE for the recipe) or rice or semolina with milk. After tightening the lids well, turn the jars upside down for at least 10 minutes, or until they have cooled. This simple method creates a vacuum, for me the jams lasted for 3 years, in storage conditions in a not too cold, block room.
Liv (e) it!
I leave you recipes for jam cakes:
& # 8211 Apples with apples & # 8211 recipe of yesteryear
& # 8211 Pudding with cottage cheese and raisins


Video: Mαρμελάδα Πεπόνι - ΣΥΝΤΑΓΗ δροσερή!


Comments:

  1. Brendt

    In my opinion you are wrong. I can defend my position.

  2. Nissim

    Congratulations, very good idea

  3. Dairion

    It is known to you, she said in ...



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