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.
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.
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