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Melon and peach jam

Melon and peach jam

Peel a squash, grate it and cut it into cubes.

We wash the peaches, remove the seeds and cut them into cubes.

Put the fruit in a pot of tuci. Add the sugar and cinnamon sticks, and boil everything over low heat until the fruits are well penetrated and the juice left by the fruit binds.

I boiled for about 20 minutes.

It is very delicious:)


Melon jam with peaches and cashews

I peeled the watermelon and cut it into quite small cubes. I washed the peaches with a brush, so that there was no trace of down and I cut them into thin slices. I put the fruit in a thick-bottomed pot, added sugar, grated ginger and lemon juice.

Put everything on low heat and stir from time to time.

Let it simmer until it drops and it has consistent waters that we want.

I boiled it for about 40 minutes, but that depends on the amount of fruit you have.

10 minutes before stopping the jam from boiling, I added the coarsely chopped cashews.

We put the jam in the sterilized and dry jars, we screw the lid very well and we leave the jars to cool wrapped in a blanket.

Keep the jams in a dark and cool place, preferably. From the given quantities I got 3 jars of 370ml.


Peach Jam with Watermelon

I cleaned the peaches from the seeds, I cut them into cubes, I peeled the melons from the peel and the seeds and again it became cubes, I mixed the fruits in a stainless steel pot (this is what the recipe says as a stainless steel pot). put 1 layer of fruit 1 layer of sugar, again 1 fruit, again 1 sugar and so on until the fruits are finished, sprinkle the remaining sugar on top, cover the pot with something and let it cool for. minimum 6 hours (I left about 4-5 hours) during the 6 hours must be mixed from time to time the fruits with sugar they will leave a lot of syrup.

After 6 hours or 12 hours, as you want (probably the longer it stays, the better) strain the fruit and put the syrup obtained on high heat for 10 minutes then add the fruit and boil (about long after). my opinion, I boiled for about 3 hours) until the syrup binds you know the syrup test: the syrup drips on 1 plate and when it doesn't flow from the plate it's ready

So. after it is ready, add the lemon juice and turn off the heat and let it cool with a damp towel over the pot and then cold - jam - put it in jars - I put preservative on top.


Published by Ligia Pop

Ligia Pop is an author, nutrition consultant and raw chef. He has written 9 books so far, four of which are about a healthy diet, three about the birth and upbringing of a child, one about the practical living of a healthy life and another is a child-friendly piano method. Ligia is the host of the web shows "Ligia's Kitchen" and "De Vorbă cu Ligia" and the co-organizer of the Raw Generation conferences. See all Ligia Pop's articles

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Assorted jam with melon and peaches

An assorted jam can be made from any combination of fruits you have at home. Fruits that you may not be able to eat all of them before they spoil and that you can capitalize on in this way.

Today's recipe for assorted jam with melon and peaches is just one example of many that you can put into practice now towards the end of summer.

Some time ago I made an assorted jam with melon, peach and rhubarb. If you follow me on my Instagram account, you could see that I posted a live picture right from the moment I was making that sorted jam with melon.

  • 2.5 kg melon peeled and pips
  • 1 kg of peeled peaches and seeds
  • 1 kg of peeled apples and seeds
  • 600 grams of sugar
  • lemon juice
  • a small cup of water (about 100 ml)

This time, as I no longer had rhubarb, I used summer apples, which I picked from the garden. Those who fell on the ground, a little hit, a little with a visiting worm, yes bio :)

They were also required to be capitalized, obviously. I could make a compote out of them, or eat them so raw but I was a bit of a mess so I said they go well with a assorted jam with melon and peaches. Especially since they have pectin that helps bind a jam faster.

Said and done. It's just that these apples are a little harder and harder to boil. So I did a little trick. After I peeled them and what was broken I threw them away, cut them into pieces, put a cup of water on them and boiled them a little beforehand. Then I combined them with the rest of the fruit I had put sugar on the day before to leave the juice.

That's about the trick with this jam matched with melon. If you have autumn, sweet, juicy and soft apples, you will not need to boil them a little beforehand. Put them directly on top of the other fruits from the future assorted jam)


What ingredients do we use for the jam recipe?

  • - Watermelon peel (white part + little fruit) - 1kg
  • - Old - 1 kg
  • - Lemon -1
  • - Vanilla / vanilla sugar (8g)

Preparation for melon peel jam

1. Peel a squash, grate it and squeeze the juice. We get the white-green skin, but we do not completely remove the core of the fruit, we leave about 2-3mm of core.
2. Cut the peel into small cubes, about 5mm.
3. Put the melon pieces in a bowl and add the sugar. Mix lightly.
4. Leave the bowl on the table for a few hours. Usually, in the evening, cut the shell and leave the bowl of ingredients on the table overnight. Meanwhile, the sugar melts and the shells are covered with juice.
5. Put the jam on low heat for half an hour. Turn off the heat and let the composition cool a little.
6. After 30 minutes, put the jam back on the fire and let it boil for another 20 minutes.
7. Add the lemon juice and grated peel (lemon). If necessary, remove the foam.
8. After 30 minutes add the vanilla sugar.
9. Let it boil for another 10 minutes or until the jam becomes sticky.

Our jam is ready!

The average grade given by the jury for this recipe is 9.50.

Recipes with Gina Bradea & raquo Recipes & raquo Melon peel jam, candied melon peel recipe


Jam with melon, peaches, blueberries and walnuts

The fruits are washed, cleaned and cut into cubes (melons and peaches). I placed them in the slow cooker bowl, I added the blueberries.

I put the sugar and lemon juice over the fruit and let them sit for about 2 hours.

I started the slow cooker on high temperature for 6 hours. After 2 hours, I pulled my head to one side.

I fried the walnut kernels and peeled off the black peel, rubbed the kernels in my hands until they remained white.

We put the walnut in the last 10 minutes of boiling, as well as the mint tied with string, so that we can remove it.

I placed the duct in well-washed and dried jars, I put them upside down, after I put the lid on and left them to cool.


Peach jam, melon and ginger

A sweetness, sweet and beautiful and tasty. If I had known that melon jam could be made, I would have started making jams earlier.

ingredients
1kg melon pulp
500g peach pulp
1kg old
juice from a lime
lemon juice
1cm of grated ginger or half a teaspoon of ground ginger

Put all the ingredients in a saucepan and leave the juice for two hours. Stir gently from time to time.

Put the jam to boil and after 30 minutes start testing. Drain the syrup on a plate kept in the freezer. Put the plate in the freezer for 1-2 minutes and if the drop is firm and sticky, it means that the jam has set and the fire must be stopped.

Allow the jam to cool and pour into airtight jars.

Have you seen how simple it is? It's true I didn't talk about how to clean melons and peaches.


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