Melon is like pineapple for the winter. Canned melon

At the height of the season of watermelons and melons, I really want to enjoy them not only in the summer, but also prepare them for the winter in order to make the most of them. beneficial features. In this article we will share the best melon recipes for the winter so that you can treat yourself and your loved ones to this delicacy on cold winter evenings.

Fragrant melon jam for the winter

A simple recipe for this sweet will preserve the enchanting melon aroma and its honey taste and will not take much of your time and effort. To get jam-like jam, choose the most ripe melon; for classic jam, slightly unripe, hard varieties are suitable.

The standard ratio of melon and sugar is 1:0.5. That is, for 1 kilogram of melon you need 500 grams of sugar. You can also add bananas for thickness, and lemon zest for flavor.

Step by step description

1. Remove peel and seeds from well-washed and dried melon.
2. Cut the pulp into medium-sized pieces, add sugar and leave for half an hour.
3. Add zest and bananas to the melon and sugar. Bring the mixture to a boil, close the lid and turn off the gas.
4. After cooling completely, bring to a boil again and cook for 5-7 minutes.
5. Cool the finished jam completely and distribute into jars.

Agree, a rather simple recipe for melon jam for the winter? And most importantly, a very tasty and aromatic dessert will please even the most spoiled sweet tooth.

Amber jam recipe

To prepare a tender, homogeneous jam, you will need a kilogram of melon, one and a half kilograms of sugar, a little vanillin, citric acid and fresh ginger. As for classic jam, the melon is peeled and cut into pieces. Only in the case of jam, you need to cut it as finely as possible or even grind it in a meat grinder or grind it in a blender. Yes, it will take a little longer than we would like, but the result will eclipse all memories of the troubles.

The grated melon is mixed with sugar and left for half an hour to release the juice. After this, add citric acid, vanillin and ginger and boil for no more than ten minutes. The jam is cooled and placed in sterilized jars.

Amazing golden berry jam

In all the recipes, you probably noticed that only the peeled pulp of ripe berries is used. Have you ever tried jam made from melon crusts? If not, we strongly advise you to enjoy this dessert.

For such a dessert you will need hard melon crusts, from which the skin is peeled off in a very thin layer. The crusts are cut into small cubes, covered with sugar in equal proportions and left for several hours to release the juice.

Boil the finished mass over low heat for literally 7-8 minutes, until the melon pieces look like marmalade. The jam is cooled and boiled again for 5 minutes to thicken. When hot, it is placed in sterilized jars and sealed.

Fragrant melon compote

Another simple way to prepare melon for the winter is to cook compote. The fragrant and sweet drink is much tastier and healthier than any juice from the store. The recipe for melon compote for the winter is quite simple. To begin, a kilogram of melon must be peeled, seeds removed and cut into large pieces. In a separate bowl, boil syrup from a liter of water, 500 grams of sugar and a teaspoon of citric acid. The syrup cooking time should not exceed 10 minutes. Melon pieces are added to the syrup and boiled in it for several minutes. The finished melon is placed on the bottom of the jars and filled with hot syrup. The jars are sterilized and sealed. That's all - melon compote is ready for the winter! Jars of compote are cooled and stored.

Canned melon for the winter

An excellent option for preparing melon, which will taste like canned pineapple. The process of preserving melon for the winter is similar to preparing compote from it. Peeled and chopped melon is placed tightly in jars and poured with boiling sweet syrup. Syrup for preservation is prepared according to a fairly standard recipe - from sugar, water and citric acid. You can determine the proportions yourself, to your taste. It all depends on how sweet the melon is and what concentration of sugar you prefer in juices and compotes. Jars of melon filled with hot syrup are sterilized and rolled up. This canned melon for the winter will not only be a delicious dessert, but also an excellent ingredient for salads.

Melon in a spicy marinade

Quite an unusual way of preparing this sweet berry for the winter. It is unusual due to the addition of spices and vinegar to the sweet marinade. This is what gives melon its special piquancy and unusualness. For marinade for ten half-liter jars you will need one and a half liters of water, half a kilo of sugar, two tablespoons of vinegar essence. In each jar you need to place a couple of black peppercorns, cloves and a pinch of cinnamon. Melon pieces are boiled in boiling water for several minutes and placed in jars. The syrup is boiled from water and sugar for ten minutes, to which vinegar is later added. The marinade is poured into jars, after which they, along with the contents, are sterilized and sealed.

Freezing

Do you like to freeze berries, fruits and vegetables for the winter? Then you've probably wondered at least once whether it's possible to freeze melon for the winter? Of course you can! But this method of preparing melon for the winter has its own nuances.

• For freezing, varieties with dense pulp are selected, which are less susceptible to losing their appetizing appearance after defrosting.
• The melon is cut into portions and frozen on plates or trays. For best quality frozen food, keep a small distance between cut pieces. This way they will freeze faster, which will preserve all the vitamins and nutrients.
• Frozen pieces are stored in special bags or plastic containers with a tight-fitting lid.

Frozen melon is used for various cocktails and smoothies. Once defrosted, it is ready to eat, despite a slight loss of appearance.

Juicy melon sorbet at home

A great way to preserve all the best qualities of melon is by making homemade sorbet. The result is delicious homemade ice cream, which is made from absolutely natural ingredients with your own hands.

First you need to cook the syrup from a glass of sugar and a glass of water. Chilled syrup, melon pieces (about four cups of pulp) and a little citrus zest are crushed in a blender to a smooth puree. The finished mass is placed in containers and frozen. As it freezes, you need to stir the sorbet - this way it freezes evenly and pieces of ice do not form.

To obtain a more delicate taste, you can add cream and vanillin to the sorbet before freezing. This way you will get a real melon ice cream, made with your own hands.

Melon for the winter in its own juice

Melon prepared in its own juice is considered no less tasty. This method allows you to preserve the taste and aroma of melon in an undiluted form. This recipe requires ripe juicy melon, sugar and citric acid. For a kilogram of sugar, take 3-4 kilograms of melon and a couple of teaspoons of citric acid. Pieces of peeled and seeded melon are covered with sugar and left for several hours. The ideal option would be to leave the melon under sugar all night - this will give more juice. As soon as enough syrup is formed, the melon is boiled in juice with the addition of citric acid for literally five minutes, placed in jars and canned. Before preservation, all jars and lids are thoroughly sterilized.

Dried melon

You can dry the melon for the winter. More precisely, it is dried. Not many varieties are suitable for this, namely: “torpedo”, “collective farmer” and “gulyabi”. First, the melon is allowed to ripen for several days at room temperature. Then peel, remove the seeds and cut into thin slices. The thickness of such strips should not be more than four centimeters. The cut melon slices are hung on ropes or wires in a well-ventilated room. This drying lasts at least two weeks, provided that the slices are constantly turned over for better ventilation. Thanks to the uniform evaporation of moisture, the weight of the melon will decrease by about 10-12 times compared to the original.

Ready dried melon slices are quite elastic, which allows them to be braided for convenient and aesthetic storage. Dried melon can also be stored in glass jars with airtight lids.

Dried melon makes very tasty and healthy natural candies. Simply roll the dried slice into a ball and roll it in sesame seeds or ground nuts. Melon and nut rolls are delicious. You will definitely surprise your family and guests with these homemade sweets.

The benefits of melon preparations

Did you know that melon is not only sweet and fragrant, but also an incredibly healthy berry? In this section we will talk about how valuable melon preparations for the winter are. After all, it can be consumed not only fresh, but also preserve all the vitamins and microelements almost all year round.

Vitamins A, PP, B1 and B2 are what melon is rich in. It is also ahead of lemons and oranges in terms of vitamin C content. In terms of the amount of iron, melon is 17 times higher than milk. And thanks to the high content of potassium and magnesium, the melon diet is indicated for people suffering from rheumatism, anemia and diseases of the joints, kidneys and liver.

The pulp of this fragrant berry contains a large amount of starch, pectin, fiber and mineral salts. The high silicon content in melon fruits helps improve the condition of facial skin and increase brain activity.

Just a couple of slices of this ripe berry can instantly lift your mood. All this is thanks to substances that promote the production of the “happiness hormone” - serotonin.

It’s almost impossible to find people who don’t really like melon. Those who love her try to do everything they can to enjoy her for as long as possible. Canned melon for the winter in jars according to a variety of recipes can delight you with its taste and freshness even until spring. Winter melon preparations can be used to prepare recipes for desserts, jams, compotes, spicy snacks, fillings, side dishes and salad ingredients.

Melon in vanilla syrup for the winter

To prepare vanilla melon dessert according to this recipe you will need the following ingredients:

• Vanilla pod or vanilla sugar - 1 teaspoon;
• Water - 1 liter;
• Melon - 1-2 pieces;
• Citric acid - 1 teaspoon;
• Sugar - 2 cups.

Wash and sterilize containers with lids for canning. Dissolve sugar in water, add vanilla and bring the solution to a boil. If you use a vanilla pod in this recipe, cut it lengthwise and place it in water, and after boiling, remove it from the syrup. After boiling water with sugar and vanilla, add citric acid, stir and remove from heat to allow the syrup to cool.

While the syrup is cooling, prepare the melon. Cut the fragrant fruit in half, remove the seeds and peel. Cut the melon pulp into slices and then into small cubes.

Place the melon cubes in the prepared jars, trying to tightly fill the free space.

Pour the syrup into the jars until it completely covers the cubes. Cover the jars with lids and send them to sterilize - at least 15 minutes for a liter jar and about ten minutes for a half-liter jar.

Seal the jars and leave at room temperature until completely cool, and then you can store them. to a cool place.

Recipe option without sterilization

Prepare the bowl, melon cubes and syrup as described in the recipe above. Place the cubes in hot jars and fill to the top with boiling syrup. Seal the jars with hot lids, turn the necks down, cover with a pillow, blanket or thick towel and wait for natural cooling. Then store it away.

Melon preserved in syrup this way can be stored all winter.

Melon pickled in honey syrup for the winter without sterilization

Take the following products for this recipe:

• Melons - 1 kg,
• Water - 1 glass,
• Honey - 4 tablespoons,
• Grape or Apple vinegar- 0.5 cups,
• Salt - a pinch.

After washing and peeling the fruit from seeds and peel, cut the pulp into small cubes and place tightly in hot, dry jars, sterilized in advance.

To prepare the marinade according to the recipe, dilute honey. Then, stirring, add salt.

Place the mixture over medium heat and, continuing to stir, wait until it boils. Pour in the vinegar, bring to a boil again and immediately pour over the melon pulp cubes.

Seal the jars with heated lids. For the best taste, let the melon preparation marinate for at least a month, storing it in a cool, dark place. After all the longer it sits, the tastier it becomes.

The fruit prepared according to this recipe is perfectly used as a dessert and as an ingredient. for other dishes, such as salads, baked goods or chicken dishes.

Cinnamon compote without sterilization from melon and lemon for the winter

Take the following prescription ingredients:

• Water - 3 liters,
• Melon - 1.5-2 kg,
• Sugar - 1.5 cups,
• Lemon,
• Ground cinnamon - 1 tablespoon.

Wash the fruit, cut in half, remove the seeds and peel, and then cut the pulp into cubes about two centimeters on a side.

Wash the lemon, cut into semicircles and remove the seeds.

Boil water, add melon and lemon pieces into it.

Leave to cook over medium heat for fifteen minutes. When the pieces of pulp acquire the desired soft consistency and the syrup acquires a rich melon taste, pour the finished compote to the top into hot sterilized jars and immediately seal with lids.

Ginger melon, canned for winter

Take the following components:

• Melon - 2 kg,
• Sugar - 3 cups,
• Citric acid - 1 teaspoon,
• Ground dry ginger - 2 pinches,
• Water - how much cans will “take”.

Prepare the fruit as described in the recipes above and cut the melon pulp into small pieces. You can cut balls out of it with a special knife or a teaspoon.

Place the melon pieces loosely in sterile jars and pour boiling water into them. Cover the jars with a cloth and let the water sit for a little while - about twenty minutes.

Drain the water from all the jars into one pan, add sugar, ginger and citric acid. Stir, let it boil and distribute the resulting boiling syrup into the jars.

Seal, turn upside down and let cool naturally.

Canned melon compote for the winter without sterilization

Select the following ingredients:

• Melon - 1 kg,
• Water - 3 liters,
• Sugar - 600 grams,
• Citric acid - half a teaspoon
• The orange is small.

Sterilize jars with lids ahead of time.

Prepare the melon and orange according to the methods described above, removing seeds and peel and cutting them to taste. You can also cut balls from the fruit.

Boil water with citric acid and sugar, simmer the melon and orange pieces in it over low heat for about fifteen minutes.

Distribute the finished compote into heated jars and seal with hot lids. Turn the jars over and let cool completely.

Melon is a fragrant fruit with tender, sweet-honey pulp, good both fresh and as an ingredient for various sweet dishes. Melon is used to prepare compotes, jams, jams, candied fruits and other preparations for the winter that have an incredible smell and pleasant texture. There are a great variety of recipes, just choose the most suitable one.

Despite the abundance of varieties of this melon crop, fruits of two or three types are most often found on sale. The most common is the Torpedo, characterized by its elongated shape and impressive size. It is quite suitable for preparations, and it is advisable to choose a larger fruit - it will be juicier and sweeter than smaller ones.

But in the case of Kolkhoznitsa, which also makes delicious dessert dishes, it is worth purchasing smaller fruits.

The main problem that arises when preparing melon desserts is the difficulty of maintaining the desired consistency - the melon pulp quickly boils. Therefore, it is recommended to give preference to varieties with red or orange flesh - Contalupe, Princess Mary, Charente, Orange, Iroquois and their hybrid forms. Such fruits are harder, denser and retain their shape better.

How to choose the best melon

First of all, you should consider what dish is prepared from melon, what part will be used, and whether the fruit will be subjected to long-term heat treatment. You can take the following recommendations into account:

• the flesh of slightly greenish fruits retains its shape better during cooking (pieces can be cut out with a curly knife), the same applies to the peels;
• It is better to make puree and jam from soft fruits;
• The melon suitable for harvesting has a compacted, slightly greenish stalk;
• good big fruit should be heavy - if it is light, then most likely it is shriveled inside;
• It is best to make a workpiece with pieces from melon peels - their structure is practically not destroyed during cooking.

And, naturally, the juicier and more aromatic the fruit pulp, the tastier the dish will be.

Recipes for winter preparations

There are many options for melon dishes, which are prepared both in production and at home. Marshmallows, preserves, compotes, frozen jams, confitures - this is not all that can be prepared from this ingredient. You can make either a one-ingredient delicacy or a complex sweet suitable for a festive table.

Variation of classic melon jam

This recipe makes a delicious jam-like jam, which is best obtained from slightly unripe melons. It is advisable to choose fruit with dense pulp. For the treat you will need:

• granulated sugar – 0.5 kilograms;
• melon – 1 kilogram;
• lemon (only the zest is used).

Step by step the jam is prepared according to the following algorithm:

• fruits are cut into small cubes;
• they are covered with sugar and set aside for 30-40 minutes;
• then the zest is added to the fruits and everything is sent to the stove until it boils;
• the stove must be turned off and the container covered with a lid;
• when the mass has cooled, it is boiled again for 5-7 minutes.

The jam can be cooled and poured into jars.

With added lemon

Citrus adds a pleasant sourness to a sweet dish, so lemon is often added to various preparations made from fruit ingredients. Required Ingredients for melon jam with lemon:

• melon – 1 kilogram;
• sugar – 0.25 kilograms;
• vanillin – 1 gram (optional);
• lemon – 1/2 (for making juice and zest);
• pectin – 10 grams.

Cooking process:

• pieces of melon culture are mixed with granulated sugar, vanillin is added;
• the fruits are sent to the stove and boiled for a quarter of an hour;
• juice is prepared with lemon zest and added to the mixture;
• add pectin and mix the jam thoroughly;
• Cook the mixture for another 5 minutes, remove from heat and leave covered for a few minutes.

The jam is poured into sterilized jars and sealed.

With orange

Citrus complements the taste of melon dessert and gives it an interesting appearance. The following components will be required:

Cooking algorithm:

• the fruits are peeled and cut into pieces;
• they are covered with 0.5 kilograms of sugar, mixed and infused for 2.5-3 hours;
• A syrup is prepared from water and 200 grams of sugar, cooled, and added to the melon;
• cover the container with future jam with a thick cloth and leave at room temperature for 24 hours;
• the syrup liquid must be drained, boiled and poured over the pieces;
• the jam is infused for about 10 hours;
• citruses are cut together with the zest, added to the melon and boiled until thick;
• The mass can be divided into jars.

Cinnamon

The spice has an original taste and warm aroma, so it is recommended to use it for winter preparations. During the cold season, dessert comes in very handy for evening tea parties.

For melon jam with cinnamon you need:

• melon – 2.5 kilograms;
• lemon – 2 pieces;
• sugar – 0.9-1 kilograms;
• water – 1 liter;
• cinnamon powder - to taste.

It's very easy to prepare:

• added to vegetable slices lemon juice and 300 grams of sugar;
• the mass must be infused so that the pieces give juice;
• syrup is made from the remaining sugar and water - it is placed on low heat until the sugar dissolves;
• hot syrup is poured into a saucepan with pieces and boiled over low heat to the desired thickness;
• Cinnamon is added to the finished product, mixed and placed in containers.

With bananas

There are many recipes for preparing melons and bananas; there is a rather interesting recipe that also uses an exotic citrus – lime.

Ingredients:

• melon – 1.5 kilograms;
• bananas – 1 kilogram;
• lime – 7-8 pieces;
• sugar – 1.5 kilograms;
• cognac – 50 milliliters.

Cooking algorithm:

• cubes of melon pulp are covered with granulated sugar, the container is covered with a thin cotton cloth and set aside for 20-24 hours;
• a day later, lime – 5 pieces – cut in half, squeeze the juice into a vegetable container;
• simmer the mass over low heat, stirring occasionally, for 40 minutes;
• the remaining citrus fruits should be cut into slices without removing the peel, cut the bananas into pieces and place everything in the melon mass;
• the jam is boiled over low heat until it becomes a thickened puree;
• you can immediately pour it into jars, roll it up, turn it over, and put it in the refrigerator the next day.

Melon jam

This melon culture produces excellent aromatic jam with a delicate jelly-like consistency. It requires:

• melon (pulp) – 1 kilogram;
• sugar – 1 kilogram;
• juice of 1 lemon or 1 teaspoon of citric acid;
• fresh ginger root - 1 piece.

The dessert is prepared as follows:

• vegetable cubes are sprinkled with 0.5 kilograms of sugar and left overnight so that the fruits release juice;
• add the rest of the sugar, lemon juice or acid, and finely grated fresh ginger to the mass;
• the jam is cooked over low heat for about an hour (if the melon is very juicy, the cooking time increases, and additional components are added at the end of the process), it is important to stir the mass periodically.

The workpiece is placed in jars while hot and rolled up after the steam has escaped.

Canned melon

If you want to prepare an unusual dessert, you can preserve pieces of melons in spicy syrup with port wine. The following components are required:

• melon – 2.5-3 kilograms;
• cloves - 3 pieces;
• sugar – 0.5 kilograms;
• water – 0.5 liters;
• port wine - 250 milliliters;
• cinnamon – 1 stick;
• vanillin – 1 sachet.

Cooking method:

• Scoop out the pulp with an ice cream spoon so that it is in the form of neat balls;
• Pour water into a container, add vanillin, cinnamon, cloves, sugar and place on the stove until it boils;
• turn off the stove, place the melon and port wine in the syrup, cover with a lid and leave for 15 minutes;
• remove the balls into a separate bowl, and boil the syrup by 1/2 at medium temperature;
• Place the melon in sterilized containers and fill with cooled and strained syrup;
• add 1 tablespoon of port wine to each jar, you can add a clove bud from the syrup.

Melon in sugar syrup

If time is short and you need to quickly prepare a melon, you can use the express method. For jam you will need:

• melon – 1 kilogram;
• water – 0.5 liters;
• sugar – 1.55 kilograms;
• citric acid – 1 teaspoon;
• vanillin - on the tip of a knife.

The delicacy is prepared as follows:

• dissolve 50 grams of sugar in water, add melon pieces and blanch for a quarter of an hour;
• The remaining sugar is added to the mass and it is boiled until thick;
• At the end of the process, citric acid and vanillin are added.

The finished jam can be rolled up.

In its own juice

Ripe sweet pulp does not require a lot of sugar - its own juice will be quite rich and tasty. For the preparation you need:

• melon - pulp to fill a 1-liter jar tightly;
• sugar – 2 cups;
• citric acid – 1 teaspoon.

The cooking algorithm is as follows:

• sugar is poured into the jar - 1 glass, 1 teaspoon of acid is added and water is poured to the top;
• the syrup is stirred, poured into a saucepan and boiled until the syrup dissolves (this amount is enough for 3 liters of preparation);
• Peel the melon, cut into slices that fit tightly into jars;
• the pieces are poured with boiling syrup, and the jar is sterilized for 10 minutes.

Jam for the winter without sterilization

Sterilizing containers takes some time, but you can prepare a treat without this procedure. The following components need to be prepared:

• melon – 1 kilogram;
• sugar – 1 kilogram;
• water 400 milliliters.

Cooking method:

• Boil water and add melon pieces to it;
• the fruits are boiled for 5 minutes, and then the liquid is drained (if the pieces do not soften, the cooking time must be increased);
• you need to place sugar in the water in which the melons were boiled and stir until it completely dissolves;
• put melon pieces into the syrup and boil for 10-15 minutes;
• remove the mass from the heat and leave for 12 hours;
• The algorithm is repeated three more times, syrup can be added.

During cooking, do not forget to stir the mixture and remove the foam.

Preparing melon for the winter in jars

Ingredients:

• melon – 300 grams;
• basil - a couple of sprigs;
• sugar – 150 grams;
• citric acid - a pinch.

The seaming is prepared according to the following algorithm:

• pieces of the fruit are placed in prepared jars, filling them by a third;
• basil is added based on your own taste, sugar and acid;
• containers are filled with boiling water and covered with lids;
• The bottom of a large pan is covered with a cloth, jars are placed, hot water is poured in and heated for about half an hour;
• The jars should be hermetically sealed and placed under a warm blanket.

Pickled melon

The fruits of this melon crop are pickled quite rarely, although using this method of harvesting you can achieve excellent results. For such an unusual dessert you will need:

• melon – 1 kilogram;
• water – 1 glass;
• honey – 4 tablespoons;
• vinegar – 0.5 cups (both grape and apple vinegar can be used);
• a pinch of salt.

Cooking method:

• melon cubes are placed tightly in pre-sterilized containers;
• The marinade is prepared: honey is diluted in water, salt is added and put on the stove until it boils;
• pour vinegar into the marinade and bring to a boil;
• the fruits are poured with hot marinade, and the jars should be sealed with heated lids.

The preparation acquires the most intense taste after standing in a cool place.

Melon jam in a slow cooker

This kitchen appliance certainly makes life easier for housewives, and it can also be used to prepare melon jam - quickly and effortlessly. The following products will be required:

• melon – 700 grams;
• orange - 1 piece;
• sugar – 400 grams;
• sesame – 30 grams;
• vanilla - to taste.

Preparing the dessert step by step:

• the orange is peeled and white films removed, the pulp is cut into slices;
• the melon is peeled, the part with the seeds is removed, and it is cut into cubes;
• Place one layer of melon in the multicooker bowl and the second layer of orange;
• the fruits should be covered with sugar, vanilla and sesame seeds should be added;
• the device is set to the most suitable mode – “stewing”, cooking time – 1 hour;
• during the cooking process, it is necessary to stir the mass every 15 minutes, and after the sound signal about the end of the program, the jam can be placed in prepared jars;
• containers are closed with lids, wrapped in a blanket, and put away for storage only when the contents have cooled completely.

Methods for storing preparations for the winter

They depend on how the delicacy was prepared. If it is necessary for the workpiece to be stored for a long time, it is recommended to roll the mass while hot. And if the product is placed in a jar with a nylon lid, then it must be cooled.

It is important that the containers are washed clean and free of excess moisture. The preparations are stored better in sterilized jars; it is enough to place them in a cool place, but some recipes require storage only on the refrigerator shelf.

In any case, you should follow the recipe and recommendations in order to enjoy a tasty, healthy, aromatic melon dessert, and the efforts spent on cooking will not be in vain.

The autumn harvest of melons can be preserved for the winter not only in the form of jam, jam or dried slices. The preservation method allows you to make a winter preparation that will be similar in taste and consistency to a fresh, just cut sweet melon.

The aromatic melon pulp is good on its own. However, it easily absorbs other odors, and therefore allows you to experiment. In a jar of canned melon you can put spices (cloves, vanilla, cinnamon), fresh ginger, pineapple, honey. Preparing for preservation takes just a few minutes, so wrapping up a few jars for the winter is quick and easy.

Canned melon for the winter in jars - general principles of preparation

To prepare a melon for preservation, you need to thoroughly wash it with a stiff brush, cut it into large slices, peel out the core along with the seeds and cut off the skin. Cut large melon slices into neat small cubes (with an edge of three to four centimeters), which can easily be filled into a glass jar. All that remains is to boil the syrup, and the melon canned in jars for the winter is ready.

If jars with melon filled with syrup will be sterilized before filling, then there is no need to ignite or steam them before filling. Simply wash thoroughly with baking soda. If you are preparing canned melon for the winter without sterilization, that is, immediately turnkey, then the jars must first be steamed over boiling water or calcined in the oven.

How to sterilize filled jars? You need to put an old towel on the bottom of a wide pan and place the container on it. Fill the lidded jars with warm water under the neck so that the water does not reach the shoulders about three centimeters. After the water boils, sterilize half-liter jars for 10 minutes, seven-hundred and liter jars for 20 minutes.

You need to cool canned melon in the same way as other winter preparations: turn them upside down and wrap them in a warm old blanket, fur coat or rug.

Canned melon for the winter “Sugar”

Sugar melon preserved in jars for the winter is very tasty. It retains the natural aroma and acquires a richer taste. All winter you can eat natural, almost fresh melon and pamper your family with excellent baked goods.

Ingredients:

Large ripe melon;

Two liters of clean water;

Four glasses of granulated sugar;

A teaspoon of citric acid.

Cooking method:

Place the prepared melon pieces into sterilized jars.

Boil the syrup. To do this, pour water into a saucepan, add sugar and put on fire.

While stirring the syrup, wait until the sugar grains are completely dissolved.

When the syrup starts to boil, add citric acid.

Boil the syrup with acid for three minutes.

Pour boiling sugar syrup over the melon pieces.

Sterilize canned melon for the winter in jars covered with lids for ten minutes.

Seal the workpiece, cool and store in a cool room.

Canned melon with ginger

The root of fresh ginger gives the melon a special fresh note, a delicate and at the same time bright taste. For lovers of spicy dishes, this version of canned melon for the winter in jars will be a real discovery. The amount of ingredients is indicated approximately per liter of the finished product.

Ingredients:

Medium sized melon;

A piece of ginger root (3-4 cm);

One hundred grams of white sugar;

A pinch of citric acid;

Cooking method:

Cut the melon into small slices.

Peel the ginger root with a knife and cut into thin slices.

Place ginger slices at the bottom of sterilized jars.

Fill a glass container with melon slices.

Add the amount of granulated sugar.

Add citric acid to each jar.

Boil water and pour boiling water over the melon pieces (leave 1.5-2 cm of air from the surface of the water to the lid).

Prepare a pan for sterilization.

Sterilize the melon, then seal and cool.

Store in a pantry or winter refrigerator.

Canned melon with pineapple

A simple recipe for aromatic and very tasty melon preparation. When combined with pineapple, melon acquires a piquant sourness, which is enhanced by spicy cloves and vinegar. This canned melon is good in meat salads and sweet dishes.

Ingredients:

Two small melons;

150 ml table vinegar;

One and a half liters of drinking water;

Six clove buds;

Half a kilo of white sugar.

Cooking method:

Prepare jars for preservation.

Cut the melon.

Place two clove buds into each sterilized glass jar.

Place and press the melon slices tightly.

Add the amount of sugar to the water, dissolve over heat with constant stirring.

Before boiling the syrup, pour vinegar into it and stir.

Pour hot vinegar syrup over the contents of the jars.

Sterilize the melon as described above for about fifteen minutes.

Seal and send to cool under a blanket.

Keep jars cool, away from sunlight.

Melon canned for the winter in spicy syrup

Spices and port make a stunning syrup for canned melon. The unusual taste and original presentation will turn the original preparation into a gourmet delight.

Ingredients:

Two small melons;

Three buds of cloves;

Half a kilo of sugar;

Half a liter of water;

A glass of port (230 ml);

Cinnamon stick;

A packet of vanilla or a pod of natural vanilla.

Cooking method:

Cut the skin off the melon and discard the seeds.

Take a special spoon for forming ice cream and scoop out the melon pulp so that you get beautiful balls.

Pour water into a large saucepan, add vanilla and cinnamon, add cloves and granulated sugar.

Bring the syrup to a boil, remembering to stir.

As soon as the syrup boils, turn off the heat and throw in the sweet liquid into the melon balls.

Pour in the port, close the lid and let the melon balls sit for fifteen minutes.

Remove the melon with a slotted spoon and place in a separate bowl.

Return the syrup to the heat and reduce by half over medium heat.

Place the melon pieces in the boiled thick syrup and let it cool completely.

Place the melon balls into sterilized jars.

Strain the syrup and pour into jars on top of the balls.

Pour a tablespoon of port into each jar, add a clove bud and half a vanilla pod (which were boiled in syrup), if desired.

Sterilize filled jars for half an hour, covering with tin lids.

Seal the jars, cool properly and store.

Canned melon in honey and cinnamon

A rich bouquet of spices combined with honey and vinegar make this recipe special. If you want to pamper yourself with something unusual and tasty in winter, be sure to try preparing this melon, canned for the winter in jars.

Ingredients:

two kilograms of peeled melon;

140 grams of natural honey;

a pinch of salt;

fifty grams of granulated sugar;

two cinnamon sticks;

four pieces each of cloves and star anise;

two hundred milliliters of 9% vinegar;

a pinch of ground paprika;

three peas of allspice.

Cooking method:

Prepare the melon by cutting it into small cubes.

Place all the spices (except paprika), spices and honey, salt and sugar in a saucepan.

Fill with plenty of water and cook aromatic syrup.

When the contents of the saucepan boil, throw in the melon and add paprika.

Simmer the melon pieces for ten minutes over low heat.

Pour in the vinegar, stir and turn off the heat.

Place the melon in jars and pour in the marinade.

Place the filled jars in the oven and dry sterilize at 150 degrees. Half an hour is enough.

Remove the jars and seal immediately.

Cool in the same way as when sterilizing in hot water.

Store in a pantry.

Canned melon for the winter without sterilization

More quick way preparations are melon canned for the winter without sterilization. The time savings are significant, and the taste and shelf life do not change with this preservation method.

Ingredients:

Half a kilo of peeled melon;

Two liters of water;

Half a lemon;

A glass of sugar.

Cooking method:

Cut the melon into small pieces with a side of 2 cm.

Boil water.

Throw the melon cubes into boiling water and cook over low heat for three minutes.

Squeeze the juice from half a lemon and pour into boiling water.

Add the amount of sugar, stir and cook the contents of the pan for fifteen minutes.

Pour into sterilized jars.

Seal canned melon for the winter without sterilization, turn the jars over and cool.

Store the workpiece in the cold.

Canned melon for the winter in jars - tricks and useful tips

Canning melons is an excellent option for processing unsweetened fruit. If you bought a melon unsuccessfully, do not throw it away or eat it forcefully. It is better to preserve it in sugar and enjoy it in winter.

An overripe fruit or a variety with a loose fibrous structure is not suitable for preservation: it will simply fall apart. The result will be especially disastrous if you try to make canned melon for the winter without sterilization. The output will be a jam-like mass, rather than individual slices.

To easily cut a melon, you can do this. Cut the melon as usual, into slices along with the crust. Divide each slice into small pieces using transverse cuts. Then simply cut the flesh off the croqui with a sharp knife. You will get small cubes of small size.

When sterilizing filled jars in a pan of water, do not allow strong bubbling. Sterilization water may get inside the jars.

Syrup from canned melon is perfect for soaking cakes, making fruit drinks or jelly.

Calories: Not specified
Cooking time: Not indicated

Today I suggest you prepare an unusual dessert for the winter - melon in syrup. As you will see from my recipe with photo, the process of canning such a product is very simple - without sterilization. The most important thing is to choose the right melon; under no circumstances should it be green, but it should not be overripe either. The amount of sugar can be reduced if desired, but since we are preparing dessert, sugar, in my opinion, is in moderation. Of course, it will not be like a fresh melon, if you have once tried canned pineapples, then you will approximately understand the final taste, the melon is vaguely similar to pineapple. This melon can be served as an addition to a cottage cheese dessert.





- melon – 1 pc.;
- water – 1 liter;
- sugar – 1.5 cups;
- citric acid – 1 tsp.

Recipe with photos step by step:

The melon must be cut into several parts and the seeds scooped out. Rinse the melon under cool water.




Then remove the skin and cut the melon pulp into arbitrary pieces, not too small and not too large. If you are preparing melon for children, you can cut it into shapes.




Prepare the jars - wash with soda and sterilize in a way convenient for you. Then fill the jars with melon pieces. Shake the jars several times so that the melon pieces fit tightly together.




Pour freshly boiled clean filtered water over the melon and leave it alone for 10 minutes. Then pour the water into the pan.






Add sugar and citric acid to the water, using 1.5 cups of sugar and a teaspoon of acid per liter of water. Boil for a couple of minutes. If desired, you can add a little vanilla sugar, mint, cinnamon and star anise.




Pour the hot sweet syrup back into the steamed melon pieces. Immediately throw on the lids and roll them up.




Place the jars of melon upside down, cover with a blanket and leave for a day. After a while, put it in a cellar or pantry for long-term storage.




Enjoy your meal!

And it turns out very tasty