Prepare a delicious jam from all your favorite melon is very simple, but here's how to cook it in a multivark, we'll tell you in detail.
Recipe for melon jam in a multi-pressure cooker
Ingredients:
- a ripe melon - 1,2 kg;
- granulated sugar - 750 g;
- citric acid - 1/2 tsp (without a mountain);
- cinnamon (ground) - 1 teaspoon;
- drinking water - 1 tbsp.
Preparation
We divide a good ripe melon with a sharp knife into two halves and use a spoon to scrape from the center of the seed. From the outer surface with a thin layer we cut off all the skin we do not need. Further on the electronic scales we measure the amount of melon that is prescribed by the recipe and crush all with 2-3 cm cubes.
In the bowl of the appliance pour in the drinking water, pour citric acid, all the sugar and, mixing it with a spatula, dissolve when the syrup is already turned on, the "Quenching" mode. Seeing that the syrup has boiled, we put into it the prepared cubes of melon and switch to "Baking". After 35 minutes turn off the multivark-pressure cooker and cool the jam to room temperature.
After again we switch on the previous regime, we introduce into the jam the aroma of ground cinnamon and cook all 1 hour and 20 minutes. We dispense the finished delicacy on sterile, glass jars and roll them up to the full stop with covers.
Jam from melon with lemon in multivark
Ingredients:
- sweet melon - 1,3 kg;
- fine sugar - 800 g;
- extract of vanilla - 1 teaspoon;
- lemon (large) - 1 piece;
Preparation
Based on the principle of the first recipe, prepare the melon and measure the desired weight. Just cut it with just a little oblong pieces. We move the melon into the multivark and pour it in fine, white sugar. We leave it in this position for 2.5 hours, and after, in the "Baking" mode, we cook melon in our own juice for 60 minutes. Then turn off and close the multivark for 8 hours. After again turn on the electric appliance, we enter into the jam a whole lemon twisted through the meat grinder, vanilla extract and on the "Bake" we weld it for another 60 minutes.
This jam will be more dense, so we will not be able to spill it out. We spread out the delicacy with a spoon over the roasted cans in the oven and cork.