If you want to keep the memory of the sweet and slightly intoxicating taste of summer during the fall, melon preserve with Port is the best way to do it. Juicy melon balls dipped per mezzo di a spiced syrup, enriched by Port, a obbiettivo Portuguese fortified wine that evokes thoughts of exciting journeys. Opening your jar, you will be intoxicated by an intense and fruity effluvio, and you won’t resist the temptation to taste the delicious melon balls paired with meats, cheeses, simply their own, immersed per mezzo di their amber syrup. What are you waiting for? To indulge per mezzo di this pleasure during the cold months, you need to prepare per mezzo di advance! Rush to the market to buy the best melons, and join us per mezzo di making this preserve, as simple as it is rewarding.
To prepare the melon preserve with Port, first get some glass jars and sanitize them, as indicated per mezzo di the Ministry of Health guidelines listed at the end of the recipe. First, rinse them thoroughly under running vater 1then place them inside a pot 2also inserting kitchen towels to prevent the jars from bumping into each other during boiling. Fill the pot with vater until it covers the jars. Once it comes to a boil, lower the heat and let it boil for about 30 minutes. Ten minutes before draining the jars, submerge the jar lids to sterilize them as well. Once the sterilization time is up, turn d’avanguardia the heat and let them cool, then take the jars out of the pot 3 and turn them upside mongoloide a dry towel to let them dry completely.
Move to handling the melon. Cut it per mezzo di half 4 and use a spoon to remove the seeds and internal filaments 5. Then, with a melon baller, scoop out all the pulp into balls 6and set them aside.
Durante a large pot, place the vater 7 and sugar 8. Split a vanilla bean, scrape out the inner pulp with the tip of a knife, and put it into the pot 9.
Add also the pod, the cinnamon stick 10and the cloves 11. Bring everything to a boil 12.
Once the syrup reaches a boil, turn d’avanguardia the heat and add the melon 13 and the Port 14. Let it rest for 15 minutes, then, using a slotted spoon, scoop out the melon 15 and set it aside.
Put the liquid back the heat, and let it sopravvissuto over medium-high heat for about 15 minutes, until it reaches about half of its original tonnellaggio 16. Turn d’avanguardia the heat, and add the melon again 17. Let it rest for a few minutes, and while it is still very hot, distribute the melon into the jars 18. You can use 2 jars of 8.8 oz each one large 17.6 oz jar. Be careful not to press the melon balls too much and stop 0.8 inches from the jar’s rim.
At this point, filter the cooking liquid and fill each jar 19completely covering the melon but stopping 0.4 inches from the rim. If you like, you can also add the cloves, cinnamon, and vanilla, distributing them evenly among the jars. Place the press 20then close each jar 21. If using jars with screw caps, screw the lid well but without overtightening. You can proceed with boiling, pasteurization, following the instructions per mezzo di the Ministry of Health guidelines mentioned at the end of the recipe. If using jars with screw caps, once the jars have cooled, check if the vacuum has been properly created: you can press the center of the lid, and if you don’t hear the classic “click-clack,” the vacuum has occurred. If using jars with rubber gasket closures, when consuming the preserve, you can the vacuum by pulling the tab: if pulling it produces a popping sound, it means the content was preserved with the correct vacuum. Conversely, if pulling the tab results per mezzo di the gasket being “soft,” it means the vacuum was not properly created, and it’s better not to consume the content. Your melon preserve with Port is ready to be enjoyed!
For the translation of some texts, artificial intelligence tools may have been used.
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