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 Melon-Vanilla Marmalade Recipe
I understand that there are enough marmalade recipes on the website. But I want to offer my own version, I'm sure no one will refuse such a fragrant yummy. Melon, lemon, vanilla - a very friendly trio that complements each other and makes the dessert mega fragrant. The result is a very fragrant marmalade with a dense texture and a pleasant yellow color. Vanilla seeds were evenly distributed over the surface of the marmalade and beautiful specks appeared.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Swedish Cuisine
Keyword Easy, For Beginners
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Swedish Cuisine
Keyword Easy, For Beginners
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Cut the fragrant melon into cubes and put it in a container.
    Cut the fragrant melon into cubes and put it in a container.
  2. Remove the seeds from the vanilla pod with a knife, spread them over the surface of the melon, also leave the pod in the container, let it rest with the melon. Fill the melon with sugar and leave it for 2-3 hours so that the juice is released from it as much as possible.
    Remove the seeds from the vanilla pod with a knife, spread them over the surface of the melon, also leave the pod in the container, let it rest with the melon. Fill the melon with sugar and leave it for 2-3 hours so that the juice is released from it as much as possible.
  3. After this time, bring the melon to a boil over medium heat, cook for 5 minutes.
    After this time, bring the melon to a boil over medium heat, cook for 5 minutes.
  4. Whisk the hot puree with an immersion blender and bring it back to a boil over medium heat, after boiling, cook for about 2-3 minutes. The container in which we cook is covered with gauze or a towel and left until the next day (the melon needs to stand for 8-10 hours)
    Whisk the hot puree with an immersion blender and bring it back to a boil over medium heat, after boiling, cook for about 2-3 minutes. The container in which we cook is covered with gauze or a towel and left until the next day (the melon needs to stand for 8-10 hours)
  5. Pour gelatin with cold boiled water, leave it to swell (the ideal here, of course, is agar-agar, but it is unusual for us, I used gelatin). Squeeze out the lemon juice. Add it to the melon and cook over medium heat after boiling for 5 minutes.
    Pour gelatin with cold boiled water, leave it to swell (the ideal here, of course, is agar-agar, but it is unusual for us, I used gelatin). Squeeze out the lemon juice. Add it to the melon and cook over medium heat after boiling for 5 minutes.
  6. Dissolve gelatin (I used a microwave oven, it took 30 seconds)
    Dissolve gelatin (I used a microwave oven, it took 30 seconds)
  7. Add gelatin to the hot mixture, mix and pour into molds. Chill in the refrigerator.
    Add gelatin to the hot mixture, mix and pour into molds. Chill in the refrigerator.
  8. Bon appetit.
    Bon appetit.
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