Melon jam

Melon jam

Introduction:

"Summer in Northwest China is a time when melons and fruits are fragrant. Wherever you go, there is a sweet smell of melons and fruits everywhere. Take my family for example, although LG doesn't like eating melons very much, this summer, he bought dozens of Jin of melons alone, piled up a kitchen, and ate a lot of melons, such as brandy melon and iron egg melon. When there are too many melons and fruits, the price is naturally cheap, and sometimes he can't finish eating them If you're in a hurry, just make jam. It's good to eat bread

Production steps:

Step 1: Ingredients: melon

Step 2: cut the melon into small pieces

Step 3: sprinkle some sugar and marinate for one hour

Step 4: after marinating, put it into the cooking machine and break it into mud

Step 5: pour the melon puree into a stainless steel pot and bring to a boil over medium heat

Step 6: bring to a boil, turn to low heat and simmer slowly until 20 minutes later, add a small spoon of maltose and slowly stir with chopsticks

Step 7: continue to cook and stir from time to time

Step 8: cook until the melon puree is concentrated to thick, turn off the heat and let cool

Step 9: prepare a clean bottle, put the melon sauce in the refrigerator after cooling, and keep it for about a week

Materials required:

Brandy melon: half

Sugar: right amount

Maltose: right amount

Note: melon sauce is slightly different from other jam when boiling. Because melon contains more water, you must not add more water when boiling, and melon mud contains less fiber. The viscosity of cooked melon sauce is not high, and the cooking time is correspondingly longer

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet