Why is yellow melon jam so different from the others?
Yellow melon jam is not a jam-like any other. First of all, because it is made with a rare fruit for this kind of preparation. The most common jams, in fact, are made with berries, cherries etc. Secondly, because it is a particularly rich jam, the result of the union of several ingredients. In addition to melon and sugar, which obviously cannot be missing, ginger and vanilla cream are used. These substances add flavour and aroma to the jam, which however has its main flavour in the melon (and it could not be otherwise).
Melon is a precious fruit, with a full and at the same time sweet taste. The yellow variant is characterized by a firmer consistency and a more decisive flavour, slightly less sugary than the white variant. It is also rich in vitamins and minerals, the reference is to vitamin C, present in doses that do not make you regret citrus fruits, and vitamin B3. In addition, it is rich in potassium, phosphorus and calcium. Melon also contains niacin, which is a powerful antioxidant. Like many cucurbits, it is rich in fibre, which as everyone knows contributes to digestive processes and to resolve episodes of constipation.
The yellow melon jam is based on a simple procedure, but slightly different from that of the other jams, as you will see shortly. However, the final measure to be taken is the same as always: the test of the saucer. It allows you to understand when the jam is ready. Specifically, it consists of placing a little jam on a cold saucer, tilting it and checking if it slides more or less slowly. If the jam is struggling to slip, then it is ready.
Which sugar to use for our yellow melon jam?
When it comes to jams and marmalades, as well as our yellow melon jam, there is some concern about the choice of sugar. Specifically, a doubt emerges: which sugar to use? The types available are numerous and are distinguished by the colour and size of the grains. The chemical and nutritional differences are minimal. The famous cane sugar, in fact, contains the molasses residues, which in addition to adding a delicate amber hue, give a fuller taste.
melon jam
Well, for this jam I recommend brown sugar if possible caster. As you may have guessed, it is a slightly aromatic jam, in which the melon flavour dominates. In this perspective, brown sugar appears more suitable than white sugar. The semolina variant, then, allows the sugar to melt more slowly, and therefore to better distribute its aroma.
The contribution of spices and their properties
Yellow melon jam has an important difference compared to other jams, namely the presence of ingredients capable of enhancing fruit and sugar. We are talking about vanilla cream and ginger. These ingredients are a precious presence, capable of conferring a more complex taste to the jam, decidedly more aromatic, and at the same time making it more captivating and less “fruity”. Without these additions, in fact, the jam would have a slightly too full-bodied flavour.
Of the two aromas, the most predominant in terms of taste is certainly ginger, which by the way is a spice in the true sense of the word, therefore capable of also exercising para-therapeutic functions. In fact, the anti-inflammatory properties of ginger are well known, as well as the (positive) impact on cases of low blood pressure. Ginger is also rich in antioxidants that act on the body on several levels, and positively affect the health of the cardiovascular system and cellular regeneration mechanisms.
Here is the recipe for the yellow melon jam:
Ingredients for 4 jars:
800 g of yellow melon pulp;
250 g caster sugar;
1 tablespoon vanilla cream;
half a teaspoon of ginger powder.
To prepare the jam, start by opening the yellow melon, peel it, remove the seeds, then slice it and cut it into cubes. Now take a small saucepan and put the melon cubes, the brown caster sugar, a spoonful of vanilla cream and the ginger powder. Give a good stir, then turn on the heat and cook for about 30 minutes. If you notice foam emerging from the pot, remove it with a slotted spoon. Without extinguishing the fire, blend everything so that it becomes smooth and homogeneous. Finally, continue cooking for another 5-10 minutes.
At this point, the jam should be ready. However, here is a trick to understanding if the jam is well compact: place a spoonful of jam on a slightly inclined cold saucer, if the jam slowly goes down then it is ready. If, on the other hand, it is still not compact enough, continue cooking for a few minutes. Pour the jam into the sterilized jars, sealed well and turn them upside down. Leave the jars in this way until they have cooled down, then you can consume your jam.

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