While summer fruits are at their most delicious, it's the perfect time to head into the kitchen and prepare a variety of tasty jams.
These recipes made with plums, apricots, melon and even watermelon rind will add a whole new flavor to your breakfast table.
Here are easy homemade jam recipes and useful tips!
RED PLUM JAM
INGREDIENTS
15 large red plums
A little more than 2 cups of sugar
Juice of 1/4 lemon
1/2 tea glass of water
PREPARATION:
First, slice the plums however you like. I sliced them into wedges. Add the sugar on top, cover, and leave for one day so the plums release their juice. The next day, once the plums have released plenty of juice, add half a tea glass of water and turn the heat up high. Once it starts boiling, reduce to medium heat so it doesn't boil too fiercely. Let it cook for about 25 minutes. Remove any foam with a skimmer and continue boiling. When it is almost ready — after about 25 minutes — add the lemon juice. Boil for 5 more minutes, then turn off the heat. Close the lid and turn the jar upside down, leaving it that way until completely cool.
APRICOT JAM WITH ALMONDS
INGREDIENTS
1 kg apricots
As many raw almonds as desired
600 grams sugar
1 cup water
1/2 lemon
PREPARATION:
Wash the apricots and remove the pits. Add the sugar and leave for one day. The next day, place the almonds in hot water, drain them and remove the skins. Put the apricots and almonds into a pot, add the water, and cook. Once it reaches the right consistency, add the lemon. Cook for 5 more minutes and remove from the heat.
MELON JAM
INGREDIENTS
1 small melon
1 bowl granulated sugar
Citric acid
Butter
PREPARATION:
To make melon jam, first dice the melon into small pieces and place them in a pot. Sprinkle granulated sugar over the top and let it sit until it releases some juice. Once it becomes a little liquid, add citric acid and butter and bring it to a boil. After boiling, cook over low heat until it thickens slightly. Pour into jars while still hot and let cool with the lids closed.
WATERMELON RIND JAM
INGREDIENTS
Rind from 2 slices of watermelon, chopped
2 cups water
3 cups sugar
7-8 cloves
3-4 pieces lemon salt (citric acid)
Red lohusa sugar (optional, if you want it to be red)
PREPARATION:
Peel the green outer part of the watermelon rind very thinly (I used a vegetable peeler for this), then chop it as you like — I diced it into squares. Place the watermelon rinds into a pressure cooker, add enough water to cover them, and cook for 15 minutes. Remove the softened rinds from the water and transfer them to another pot. Add the sugar, water and cloves, and boil for 30-35 minutes until the rinds become translucent. Add the citric acid just before removing from the heat, then transfer to jars.
