Melon Marmalade
by Editorial Staff
For lovers of jelly sweets, the melon marmalade recipe will be a godsend! Melon marmalade turns out to be great: it has a pleasant spicy aroma and a piquant taste. Melon marmalade is prepared on the basis of agar-agar, so it freezes without problems and keeps its shape perfectly.
Cook: 1 hour 50 minutes
Servings: 5
Ingredients
- Melon (pulp) – 500 g
- Lemon – 0.5 pcs.
- Sugar – 40 g
- Agar-agar – 1.5 teaspoon
- Cardamom (seeds) – 2 pcs.
Directions
- In order for the marmalade to turn out bright and have a beautiful color, I advise you to use the “Caribbean Gold” melon. It not only has a dense orange pulp but also has excellent taste characteristics. So, cut the melon in half, remove the seeds with a spoon, peel and cut the melon flesh into small cubes or pieces of any shape.
- Transfer the melon pulp to a bowl, add sugar, mortar, and mortar of cardamom seeds, half lemon zest, and 3 tablespoon. tablespoons of lemon juice.
- Leave the melon at room temperature until juicing. This will take approximately 1 hour.
- Then transfer the melon pulp and juice to a blender.
- Puree the melon.
- Transfer the resulting melon puree to a saucepan and bring it to a boil over high heat.
- Pour agar-agar into the boiled melon puree, mix thoroughly.
- Cook melon puree with agar in a high boil for about 3 minutes.
- Pour the resulting mixture into silicone molds and let cool at room temperature.
- Then put the marmalade in the refrigerator until it solidifies. This will take about 20 minutes. Then the melon marmalade can be easily removed from the molds.
Enjoy your meal!
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