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Melon jam

Melon jam

Peel a squash, grate it and cut it into small pieces.

Mix the watermelon with the sugar and juice of 1 large lemon and let it simmer for 3-4 hours.

Put the pot on low heat for about 1 hour, take a foam with a spoon and stir from time to time

We test with the plate dripping a drop and if it doesn't flow it's ready,

We put the jam in sterilized jars


Preparation time: 15 min.

Total cooking time: 40 min.

Difficulty: Easy

Amount: 3 servings

  1. Peel a squash, grate it and squeeze the juice 1500 g melon baked. * Removal of seeds and peel should result in 1000 g of melon pulp.
  2. Cut the cleaned watermelon into small cubes of 0.5 cm.
  3. * Optional & # 8211 Put the melon, sugar and lemon in a bowl and leave them at room temperature for 30 minutes to leave their juice.
  4. Put the melon in the bowl , 400 g sugar , juice of 1 lemon, 100 g of water and boil 20 min./100°C/speed 2.* Put the anti-stopper lid in place of the measuring cup to avoid dirt.
  5. Check the texture of the melon jam. If you want a thicker jam, set it still 4-5 min./100°C/speed 2 . * Or as much as you think, but keep in mind that when it cools it thickens.
  6. Put the jam in sterilized jars by rinsing with hot water before and close them immediately.
  7. Put the jars upside down inside thick towels for 10 minutes.
  8. Place the jars in the normal position and let them cool in the same towels.
  9. After they cool completely, you can move them to the pantry with goodies.

Useful tips for preparing melon jam at Thermomix

Lemon juice can be added at the end, after the jam has the consistency you want. If you do this, after you put the lemon juice set 40 & # 8211 50 sec./speed 3.

If you want a jam with whole pieces of fruit in it cut the melon into pieces of 1 & # 8211 1.5 cm, mount the mixing butterflies and use the same settings.

Necessary tools

Wood chopper, knife, 3 sterilized jars with screw caps, * optionally a large bowl . Thermomix takes care of the rest.


YELLOW MELON SWEET, LEMON AND CINEMA I Recipe + Video

Hello dear lusts. Today I prepared YELLOW MELON SWEET, LEMON AND CINEMA. It's something sensational, I can't tell you how delicious it is and it's easy to prepare. You can serve the jam in porridge, with oladi, pancakes, it can be added in tarts or even cakes. I hope you like this recipe and enjoy it. I wish you a more delicious day and good appetite!

Ingredient:

  • 1 melon of 3 kg.
  • 700-800 gr. - sugar (depending on how sweet the melon is)
  • 1 cinnamon stick
  • 1 lemon

Method of preparation:

  1. Cut the melon in half, peel it, cut the halves into slices, peel them and cut the slices into pieces. Then cut the lemon into four slices.
  2. Put the melon pieces in a saucepan, add the lemon, sugar and cinnamon stick. Stir and bring the jam to the boil. Remove the foam from the jam and boil for 10 minutes. Then turn off the heat and let the jam cool for 5 hours. After 5 hours, turn on the heat again and boil the jam for 10 minutes, turn off the heat and let it sit again for 5 hours.
  3. Before boiling the jam for the third time, you must sterilize the jars and lids. Arrange the well-washed and moist jars with the lids on a tray. Once you put them in the oven, turn it on at 150 degrees C and let them sit for 15 minutes. Open the oven door and let them cool freely.
  4. Turn on the heat and boil the jam for the last 10 minutes. Pour it into jars, cover them with a lid and let the jam cool to room temperature. Serve with pleasure. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


YELLOW MELON JAM with HONEY - recipe with benefits

Watermelon has a unique flavor and a special fragrance, which we can exploit by preparing a delicious jam. Watermelon comes with many health benefits: it reduces the risk of obesity, heart disease and diabetes, improves the appearance of skin and hair, increases energy and helps reduce body weight.

Melon Jam with Honey Recipe

Melon jam - recipe

Watermelon contains a lot of vitamin A (106% of the recommended daily dose), vitamin E (95% of the recommended daily dose), fiber, protein, vitamin K, vitamins B3, B6 and B9, calcium, magnesium, potassium and iron.

Watermelon excels in antioxidants: beta-carotene, zeaxanthin and choline.

Watermelon reduces the risk of asthma and macular degeneration, helps lower blood pressure, protects against cancer, prevents constipation, prevents dehydration in summer and reduces chronic inflammation.

• 1 kg of melon core
• 300 ml of water
• 1 kg of honey or invert sugar
• 4 tablespoons lemon juice
• 2 cloves, ½ cinnamon stick or vanilla

Peel a squash, grate it and squeeze the juice. Remove all seeds. Cut the core into small cubes and rinse gently under running water.

Put the pieces of melon core in a saucepan in which you make jam, and add water, cloves, vanilla or cinnamon. Put the pot on the stove over high heat and leave the watermelon for about 10 minutes, stirring constantly with a wooden spoon to loosen the pieces of fruit faster.

Let the mixture boil for about an hour, stirring occasionally. Towards the end, add the freshly squeezed lemon juice. Take the bowl off the heat and add the honey or sugar. Mix well until smooth.

Pour the jam into sterilized jars. Keep them cold.

You can use less honey than the recommended amount in the recipe. The proportion of 200 g of honey per 1 liter of jam can be observed.

1. “Healing and Purification Through Food and Fasting”, Liviu Gheorghe, Tudori Ilie, Mihai Minoiu, Călin Ianța
2. http://www.medicalnewstoday.com/articles/279176.php

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


From watermelons, use the white part of the peel (which can be as thick as possible) together with a very thin portion of the red core, only 2-3 mm (which should color a little) the green peel is removed. The white part is cut into long slices with a width of 3-4 cm and as thick as the thickness of the white shell, then the slices are cut, in thickness (transversely), into slices 1 cm wide.

It is preferable to cut with a striped knife, to be more rugged in this case, the slices will be wider, about 2 cm.

For 1 1/2 kg of shaped shells, boil 2 l of water with 300 ml of 9 degree vinegar. When the water boils, add the shells and bring to the boil, approx. an hour or more, until they acquire a glassy, ​​transparent appearance.

Vinegar strengthens them immediately, so they boil hard. But this is also the purpose of this process to maintain shape. If they are boiled directly in the syrup, without being boiled beforehand, in water with vinegar, they will soak too much and will deform.

After that, put them in a strainer, rinse well with a stream of water, drain, even press a little by hand in the strainer, soak too much and deform.

After that, they are put in strainers, then weighed. The weight of the shells will be equal to the weight of the added sugar. The sugar (1 kg) is dissolved in 1/2 l of water and when the syrup boils, add the watermelon peels, lemon juice or glucose and vanilla.

Boil until the syrup binds. It should not bind too much, because it will turn yellow and taste like caramel.

Melon jam is prepared only from turquoise melons or cantaloupe that are not floury.
Use all the hard pulp from the peel, cleaned of the soft core. The remaining pulp is cut into 2 cm wide slices, just like the watermelon peels and boiled in water with vinegar, proceeding in the same way, until the jam is finished.

For flavor, add vanilla. These jam shells are also used in creams, instead of candied (candied) fruits.


YELLOW MELON JAM with HONEY - recipe with benefits

Watermelon has a unique flavor and a special fragrance, which we can exploit by preparing a delicious jam. Watermelon comes with many health benefits: it reduces the risk of obesity, heart disease and diabetes, improves the appearance of skin and hair, increases energy and helps reduce body weight.

Melon Jam with Honey Recipe

Melon jam - recipe

Watermelon contains a lot of vitamin A (106% of the recommended daily dose), vitamin E (95% of the recommended daily dose), fiber, protein, vitamin K, vitamins B3, B6 and B9, calcium, magnesium, potassium and iron.

Watermelon excels in antioxidants: beta-carotene, zeaxanthin and choline.

Watermelon reduces the risk of asthma and macular degeneration, helps lower blood pressure, protects against cancer, prevents constipation, prevents dehydration in summer and reduces chronic inflammation.

• 1 kg of melon core
• 300 ml of water
• 1 kg of honey or invert sugar
• 4 tablespoons lemon juice
• 2 cloves, ½ cinnamon stick or vanilla

Peel a squash, grate it and squeeze the juice. Remove all seeds. Cut the core into small cubes and rinse gently under running water.

Put the pieces of melon core in a saucepan in which you make jam, and add water, cloves, vanilla or cinnamon. Put the pot on the stove over high heat and leave the watermelon for about 10 minutes, stirring constantly with a wooden spoon to loosen the pieces of fruit faster.

Let the mixture boil for about an hour, stirring occasionally. Towards the end, add the freshly squeezed lemon juice. Take the bowl off the heat and add the honey or sugar. Mix well until smooth.

Pour the jam into sterilized jars. Keep them cold.

You can use less honey than the recommended amount in the recipe. The proportion of 200 g of honey per 1 liter of jam can be observed.

1. “Healing and Purification Through Food and Fasting”, Liviu Gheorghe, Tudori Ilie, Mihai Minoiu, Călin Ianța
2. http://www.medicalnewstoday.com/articles/279176.php

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


YELLOW MELON JAM with HONEY - recipe with benefits

Watermelon has a unique flavor and a special fragrance, which we can exploit by preparing a delicious jam. Watermelon comes with many health benefits: it reduces the risk of obesity, heart disease and diabetes, improves the appearance of skin and hair, increases energy and helps reduce body weight.

Melon Jam with Honey Recipe

Melon jam - recipe

Watermelon contains a lot of vitamin A (106% of the recommended daily dose), vitamin E (95% of the recommended daily dose), fiber, protein, vitamin K, vitamins B3, B6 and B9, calcium, magnesium, potassium and iron.

Watermelon excels in antioxidants: beta-carotene, zeaxanthin and choline.

Watermelon reduces the risk of asthma and macular degeneration, helps lower blood pressure, protects against cancer, prevents constipation, prevents dehydration in summer and reduces chronic inflammation.

• 1 kg of melon core
• 300 ml of water
• 1 kg of honey or invert sugar
• 4 tablespoons lemon juice
• 2 cloves, ½ cinnamon stick or vanilla

Peel a squash, grate it and squeeze the juice. Remove all seeds. Cut the core into small cubes and rinse gently under running water.

Put the pieces of melon core in a saucepan in which you make jam, and add water, cloves, vanilla or cinnamon. Put the pot on the stove over high heat and leave the watermelon for about 10 minutes, stirring constantly with a wooden spoon to loosen the pieces of fruit faster.

Let the mixture boil for about an hour, stirring occasionally. Towards the end, add the freshly squeezed lemon juice. Take the bowl off the heat and add the honey or sugar. Mix well until smooth.

Pour the jam into sterilized jars. Keep them cold.

You can use less honey than the recommended amount in the recipe. The proportion of 200 g of honey per 1 liter of jam can be observed.

1. “Healing and Purification Through Food and Fasting”, Liviu Gheorghe, Tudori Ilie, Mihai Minoiu, Călin Ianța
2. http://www.medicalnewstoday.com/articles/279176.php

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


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 spoon 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. Take the bag out of 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.


YELLOW MELON JAM with HONEY - recipe with benefits

Watermelon has a unique flavor and a special fragrance, which we can exploit by preparing a delicious jam. Watermelon comes with many health benefits: it reduces the risk of obesity, heart disease and diabetes, improves the appearance of skin and hair, increases energy and helps reduce body weight.

Melon Jam with Honey Recipe

Melon jam - recipe

Watermelon contains a lot of vitamin A (106% of the recommended daily dose), vitamin E (95% of the recommended daily dose), fiber, protein, vitamin K, vitamins B3, B6 and B9, calcium, magnesium, potassium and iron.

Watermelon excels in antioxidants: beta-carotene, zeaxanthin and choline.

Watermelon reduces the risk of asthma and macular degeneration, helps lower blood pressure, protects against cancer, prevents constipation, prevents dehydration in summer and reduces chronic inflammation.

• 1 kg of melon core
• 300 ml of water
• 1 kg of honey or invert sugar
• 4 tablespoons lemon juice
• 2 cloves, ½ cinnamon stick or vanilla

Peel a squash, grate it and squeeze the juice. Remove all seeds. Cut the core into small cubes and rinse gently under running water.

Put the pieces of melon core in a saucepan in which you make jam, and add water, cloves, vanilla or cinnamon. Put the pot on the stove over high heat and leave the watermelon for about 10 minutes, stirring constantly with a wooden spoon to loosen the pieces of fruit faster.

Let the mixture boil for about an hour, stirring occasionally. Towards the end, add the freshly squeezed lemon juice. Take the bowl off the heat and add the honey or sugar. Mix well until smooth.

Pour the jam into sterilized jars. Keep them cold.

You can use less honey than the recommended amount in the recipe. The proportion of 200 g of honey per 1 liter of jam can be observed.

1. “Healing and Purification Through Food and Fasting”, Liviu Gheorghe, Tudori Ilie, Mihai Minoiu, Călin Ianța
2. http://www.medicalnewstoday.com/articles/279176.php

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


From watermelons, use the white part of the peel (which can be as thick as possible) together with a very thin portion of the red core, only 2-3 mm (which should color a little) the green peel is removed. The white part is cut into long slices with a width of 3-4 cm and as thick as the thickness of the white shell, then the slices are cut, in thickness (transversely), into slices 1 cm wide.

It is preferable to cut with a striped knife, to be more rugged in this case, the slices will be wider, about 2 cm.

For 1 1/2 kg of shaped shells, boil 2 l of water with 300 ml of 9 degree vinegar. When the water boils, add the shells and bring to the boil, approx. an hour or more, until they acquire a glassy, ​​transparent appearance.

Vinegar strengthens them immediately, so they boil hard. But this is also the purpose of this process to maintain shape. If they are boiled directly in the syrup, without being boiled beforehand, in water with vinegar, they will soak too much and will deform.

After that, put them in a strainer, rinse well with a stream of water, drain, even press a little by hand in the strainer, soak too much and deform.

After that, they are put in strainers, then weighed. The weight of the shells will be equal to the weight of the added sugar. The sugar (1 kg) is dissolved in 1/2 l of water and when the syrup boils, add the watermelon peels, lemon juice or glucose and vanilla.

Boil until the syrup binds. It should not bind too much, because it will turn yellow and taste like caramel.

Melon jam is prepared only from turquoise melons or cantaloupe that are not floury.
Use all the hard pulp from the peel, cleaned of the soft core. The remaining pulp is cut into 2 cm wide slices, just like the watermelon peels and boiled in water with vinegar, proceeding in the same way, until the jam is finished.

For flavor, add vanilla. These jam shells are also used in creams, instead of candied (candied) fruits.


From watermelons, use the white part of the peel (which can be as thick as possible) together with a very thin portion of the red core, only 2-3 mm (which should color a little) the green peel is removed. The white part is cut into long slices with a width of 3-4 cm and as thick as the thickness of the white shell, then the slices are cut, in thickness (transversely), into slices 1 cm wide.

It is preferable to cut with a striped knife, to be more rugged in this case, the slices will be wider, about 2 cm.

For 1 1/2 kg of shaped shells, boil 2 l of water with 300 ml of 9 degree vinegar. When the water boils, add the shells and bring to the boil, approx. an hour or more, until they acquire a glassy, ​​transparent appearance.

Vinegar strengthens them immediately, so they boil hard. But this is also the purpose of this process to maintain shape. If they are boiled directly in the syrup, without being boiled, in advance, in water with vinegar, they will soak too much and they will deform.

After that, put them in a strainer, rinse well with a stream of water, drain, even press a little by hand in the strainer, soak too much and deform.

After that, they are put in strainers, then weighed. The weight of the shells will be equal to the weight of the added sugar. The sugar (1 kg) is dissolved in 1/2 l of water and when the syrup boils, add the watermelon peels, lemon juice or glucose and vanilla.

Boil until the syrup binds. It should not bind too much, because it will turn yellow and taste like caramel.

Melon jam is prepared only from turquoise melons or cantaloupe that are not floury.
Use all the hard pulp from the peel, cleaned of the soft core. The remaining pulp is cut into 2 cm wide slices, just like the watermelon peels and boiled in water with vinegar, proceeding in the same way, until the jam is finished.

For flavor, add vanilla. These jam shells are also used in creams, instead of candied (candied) fruits.