For some reason, melon blanks are not very popular with us. But its juicy, sweet and elastic flesh is ideal for any culinary experiments. Today I suggest you try to make jam, and add a little lemon to it for a balance of flavors.
Step-by-step cooking recipe
Peel the melon and cut into small cubes.
Cover it with sugar and leave it to infuse for an hour.
Bring the mixture to a boil, immediately remove from heat and let it cool completely.
Boil the jam again, add the lemon grated together with the peel and boil for 5 minutes.
Spread the billet into sterilized jars and roll it up.
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