Melon jam

First of all, I wash the melon, after which we dry it with a towel and cut it into two halves. Remove the seeds with a spoon. We cut off the pulp from the crusts - we will need 1 kg of it. Cut the cut pulp into medium-sized cubes and put it in a suitable container for grinding.

Pour sugar into the same container. Now, with the help of an immersion blender, we turn the fragrant pulp into an equally fragrant puree. If the melon is not particularly sweet, the amount of sugar can be increased up to a kilogram. Here you need to focus on your taste and preferences of your loved ones. Similarly, if the melon is sugary-honey, then it is worth reducing the amount of granulated sugar.

We transfer the fragrant puree into a saucepan and put it on a slow fire, bring the mass to a boil, and then cook for 10-12 minutes. Turn off the heat and leave the jam for 6 hours in a saucepan, which should not be covered with a lid.

After this time, turn on the slow fire again and cook the jam for 10 minutes after boiling. And then again we leave the jam to rest for 6 hours. We repeat the same thing two more times. In the fourth round, the jam should become thick and homogeneous.

Directly hot, immediately after turning off the heating, pour the finished jam into sterile jars prepared in advance, close with sterile lids and turn upside down. Only when the jam has completely cooled down, it can be moved to a permanent storage place. It can even be an ordinary pantry with room temperature.

Have a good jam! Everything will work out!