Melon jam in a slow cooker

1. Wash the lemons under running water, then pour boiling water over them and use a sharp knife to remove the skin from the citrus. We try not to leave white fibers on the lemon pulp - they give a bitter taste. Next, cut the lemons into small half rings.

2. In the bowl of the slow cooker, we shift the pieces of lemons, cover with sugar and pour a little pure water at room temperature. Mix sugar with water and lemons. Turn on the slow cooker, select the "Steaming" mode and set the timer for 20 minutes. Close the multivark with a lid and cook lemon-sugar syrup, stirring occasionally with a wooden spoon or spatula.

3. Wash the melon with water from dirt and dust, and then wipe dry with paper towels. Cut the melon into two halves and remove the skin from both parts. The flesh of the melon is cleaned from seeds or coarse fibers. Then cut the melon into small cubes about 1 cm in size.

4. As soon as the timer of the slow cooker works and the lemon-sugar syrup is ready, we lower the pieces of melon into it. Turn on the slow cooker again in the same mode and bring the contents of the bowl to a boil. The resulting foam on the surface is carefully removed using a slotted spoon or a tablespoon. Boil the jam for about 5-10 minutes, stirring all the pieces with a wooden spatula. Then cover the slow cooker with a lid and turn it off.

5. We leave the jam to "reach" in the bowl of a closed multivark for about 12 hours, until it cools completely.

6. After 12 hours, restart the slow cooker and set the same "Steaming" mode. Wait until the jam boils and cook it for 5 minutes. Then turn it off again and leave the jam to cool for 12 hours.

7. After 12 hours, we repeat the "Steaming" process again, boil the jam and add vanilla sugar, a stick of cinnamon and a little ginger to it. Cook the jam for about 10 more minutes and turn off the slow cooker.

During this time, the melon jam will boil and become thicker and more viscous. We lay out the jam in prepared sterile jars, roll up with sterile lids and put it upside down under the clothes for a day. Then we transfer it to a cool place for storage.

Bon appetit!