Melon Jam
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,576 cal. | (75 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 375 g | (250 %) | ||
| Sugar added | 356 g | (1,424 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 296 mg | (7 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 375 g |
Ingredients
- Ingredients
- 3 Cantaloupe
- 2 ½ kilograms jam sugar (1:1 ratio)
- 250 milliliters sherry
- 2 lemons (juiced)
- 2 tsps Lemon peel
- ½ bunch Lemon balm
Preparation steps
Halve the melons and remove the seeds and stringy fibers. Cut the melon halves into slices. Remove the pulp from the peel and cut into 3 cm (approximately 1 inch) cubes. Mix the melon cubes with 1 kg (approximately 35 ounces) of the jam sugar and the sherry. Cover, set aside, and let stand overnight.
Add the lemon juice and lemon zest to the melon mixture. Weigh the mixture with the liquid. Add more jam sugar if necessary (depending on how much the mixture weighs and how much you've already added). Bring the mixture to a boil and cook for 5 minutes. Rinse the lemon balm, pat dry, and add to the jam. Fill the prepared jars to the brim with the jam. Seal tightly, and turn the jars several times to evenly distribute the lemon balm throughout the jam.
