Slow-Cooker Melon Jam
Have you ever tasted anything better? Melon jam made in a slow cooker is an unusual take on a not-so-traditional homemade treat. It does take a fair amount of time to make — but you don't have to hover over the stove the whole while. The slow cooker does the work, and all you're left with is a thick, amber jam that tastes like summer. There's nothing quite like opening a jar of it on a cold winter day.
Verunchik
Recipe author
Slow-Cooker Melon Jam
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
44 g
174 kcal
GI:
2
/
9
/
89
- Rinse the lemons under running water, then pour boiling water over them and peel off the rind with a sharp knife. Try not to leave any of the white pith on the flesh — it adds a bitter note. Cut the lemons into small half-moons. 2. Put the lemon pieces in the slow cooker bowl, cover with the sugar, and add a little room-temperature water. Stir the sugar together with the water and lemons. Turn on the slow cooker, select the "Steam" mode, and set the timer for 20 minutes. Close the lid and cook the lemon-sugar syrup, stirring now and then with a wooden spoon or spatula. 3. Rinse the melon to remove any dirt and dust, then wipe it dry with paper towels. Cut it in half and peel both halves. Scoop out the seeds and any tough fibers, then cut the flesh into small cubes about 1 cm. 4. Once the timer goes off and the lemon-sugar syrup is ready, add the melon cubes. Turn the slow cooker back on in the same mode and bring the contents to a boil. Carefully skim off any foam that forms with a slotted spoon or tablespoon. Cook for another 5–10 minutes, stirring all the pieces with a wooden spatula, then cover and turn off the slow cooker. 5. Leave the jam to rest in the closed slow cooker for about 12 hours, until it cools completely. 6. After 12 hours, turn the slow cooker back on to the same "Steam" mode. Wait for the jam to boil, then cook for 5 minutes. Turn it off again and let the jam cool for another 12 hours. 7. After 12 more hours, repeat the "Steam" process one more time: bring the jam to a boil and add the vanilla sugar, cinnamon stick, and a little ground ginger. Cook for about 10 minutes more, then turn off the slow cooker. By now the melon jam will have reduced and turned thick and syrupy. Ladle it into prepared sterilized jars, seal with sterilized lids, and set them upside down under a blanket for a day. Then move them to a cool place for storage. Enjoy!
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Cantaloupe melon - 19 kcal/100g
- Melon 'kolkhoznitsa' - 28 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Ginger Powder - 335 kcal/100g
- Cinnamon stick - 261 kcal/100g
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