Sweet melon recipes for the winter. Melon for the winter. Homemade recipes. Melon compote with cinnamon and lemon

Good day, dear friends. Today we will make melon preparations for the winter.

Summer is over. Autumn reminds us of this every day with the morning coolness. The main workpieces took their place on the shelves for long-term storage. And my hands are just itching: in order to preserve this, how can I try harder and stock up on more supplies? It's time to remember the melon.

She is now a confident leader on all shelves and attracts everyone's attention with her aroma and sunny appearance. Let’s not languish, but let’s pay attention to her and give her the floor: so what can we prepare for the winter from the fruits of this beauty.

There is no need to worry about how to preserve melon for the winter. This is very easy to do; the preparation process is similar to canning ordinary vegetables and fruits. What can you cook? Anything you like: compotes, candied fruits, jams, jellies and marshmallows. It can be dried and frozen. And this is what we will do.

Homemade candied melon

Before preparing candied melon, prepare the syrup. To do this, dissolve a little more than a kilogram of sugar in two glasses of water. This solution is enough for a kilogram of melon. Peel the fruit and remove seeds, cut into small cubes.

Cook in several batches, usually 3 – 4 times. After finishing cooking, drain in a colander and dry fresh air. If desired, you can sprinkle with powdered sugar.

How to make melon jam

The procedure for preparing jam is as follows:

• For jam, select only the solid part of the product. Remove the skin, seeds and inner soft part of the melon.
• Cut the product into small pieces.
• Dip the pieces in boiling water for a few minutes and immediately cool in cold water.
• Prepare the syrup: boil a little more than a kilogram of sugar in two glasses of water.
• Place the melon in the syrup and cook for a few minutes.
• Set the jam aside for 8 hours and boil again.
• Cook in 3 – 4 batches. At the last boil, add 4 g of citric acid.

Roll into sterile jars, turn over and cool according to all preservation rules.

Video about making melon jam in a slow cooker

It is not necessary to make jam from the pulp; you can try making it from the crusts. To do this, remove a very thin layer of peel from the crusts.

Cut the melon into small pieces. Pour in sugar equal to the weight of the melon, mix everything and set aside. After 7 hours, put the melon on the fire and boil for 5 minutes, stirring constantly.

Cool and taste. If you already like the jam, bring to a boil and seal in sterile jars.

Add vanilla if desired. To make the jam richer, you can cool it again and boil it again.

Delicious recipe apricot jam can be found .

Very tasty and aromatic jelly can be served with or without melon pieces, it’s not for everyone. In addition to sugar, you will need fresh lemon juice.

First option

Squeeze juice from 900 g melon. Boil syrup from 300 g of sugar per liter of water. Soak 60 g of gelatin. Combine melon juice, lemon, syrup and gelatin. Bring to a boil. Pour into molds and cool.

Second option making jelly. More interesting:

For 400 g of melon, take 400 g of water, 10 g of gelatin. You will also need 4 s. spoons of sugar and a spoon of lemon juice.

• Soak the gelatin and keep in a water bath.
• Boil the melon pieces with sugar for 5 minutes.
• When cooking, add the melon rind and then discard.
• Combine slightly cooled juice and dissolved gelatin.
• Place melon pieces in glasses and fill with liquid.

Cool in the refrigerator. You can put not only boiled melon, but also fresh one. It will be tasty and interesting.

Read recipes for black currant jelly, and for red currant jelly.

Dried melon at home

In order to dry or dry the product, only durum melons are suitable. The peculiarity of this fruit is that after drying, the slices remain plastic and can be easily braided or rolled into balls.

Let's start cooking:

Peel the melon and cut it into slices 2 cm thick. It is necessary that you get two undivided slices, in this case you can conveniently hang the pieces to dry.

It will take about two weeks to dry, you need to constantly turn it over. You can store it woven and sealed from air in polyethylene. The pieces are well preserved in glass jars.

Canned melon

For one jar canned melon You will need 4 tablespoons of sugar, a pinch of citric acid, and two cloves of ginger. Place pieces of melon, ginger, sugar into the prepared jars, pour boiling water and sterilize for 5 minutes. Roll up and cool according to all the rules.

Canned melon like pineapple

Which is tastier: or melon? This controversial issue. But one thing is certain. Pineapple is still an exotic product, and one with history. A hundred years ago it was designated as a product for the bourgeoisie, remember, Mayakovskaya hinted at it. So we’ll try to preserve the melon the bourgeois way.

Preparation procedure:

• First, prepare the syrup. To do this, dissolve 2 cups of sugar in a liter of water, add a teaspoon of citric acid, boil and cool.
• Start cooking. Only ripe, firm and sweet fruits are suitable. Cut the melon, remove the grains, cut the product into small cubes.
• Place pieces of product tightly into sterilized liter jars. Pour in syrup and place in a saucepan to sterilize.
• The jars should stand in boiling water for a quarter of an hour. Close with a seaming key, turn over and bring to room temperature in a warm place.

Video on how to preserve melon for the winter

Pickled melon

The recipe is quite interesting. Lovers of something unusual should definitely try it. For ten half-liter jars, prepare half a kilogram of sugar, 22 g of 80% vinegar essence, 1.35 liters of water.

• Place 3 allspice peas, a little cinnamon and cloves in each jar.
• Cut the melon into pieces, keep in boiling water for 4 minutes and cool quickly under running water. Pack into jars.
• Add sugar to the water and boil for 10 minutes.
• Strain the syrup, pour into a saucepan, add vinegar, pour hot marinade into the jars.
• Let it sterilize for 10 minutes.

Roll up, turn over and cool. All this is familiar to you.

There are no special secrets to drying melon in a dryer. Peel the product, remove the seeds, cut into slices up to 1 cm thick. Carefully place on trays. You will need 11 hours of time at 55 degrees. Be prepared that the melon will decrease in weight by more than ten times.

You can dry the melon in the oven. Place the pieces on racks. Dry at 75 degrees for the first 6 hours. Turn off the heat. Allow the date to equalize the temperature for a couple of hours and continue drying at 60 degrees. The whole process will take you about a day.

Melon pastille

To prepare a kilogram of melon, you will need one and a half liters of water and 4 cups of sugar. Also prepare two lemons, some powdered sugar and crushed almonds. Get started:

• Pour the melon cut into small pieces cold water and cook covered until the product becomes soft.
• Rub through a sieve, add sugar, lemon juice and continue boiling until a thick mass is obtained.
• Place the puree on a wet baking sheet and leave for a day in a ventilated area to allow the product to dry.
• Cut into pieces, sprinkle with powdered sugar and almonds.

Video - melon marmalade

How to freeze melon for the winter

Melon contains a large number of moisture, so the faster you can freeze the product, the more beautiful it will look. To store, cut the melon into small pieces or use a special spoon to make balls - it will be more interesting. The product is more conveniently stored in special resealable bags or containers.

The best way to freeze is to place the melon pieces in a single layer on a tray and place in the freezer. Once the pieces are frozen, pack them into storage containers.

Pieces of ice added to the storage container will help cool the product quickly. By choosing any of the freezing methods, you will receive a product filled with vitamins, minerals, and all useful qualities, but it is very difficult to achieve preservation of the internal structure.

Therefore, I suggest trying to freeze sorbet for the winter. To prepare, take a glass of sugar and water for 4 cups of melon cubes. Add citrus juice to taste.

Boil the syrup, cool. Beat it in a blender along with the melon, add orange or lemon juice. Place into containers. Allow the sorbet to warm slightly at room temperature before serving.

Melon in syrup for the winter

Melon cooked in syrup is a bit like preparing pineapple in its recipe. But the cooking technology differs. Let’s immediately make a reservation that the recipe is designed for 6 kg of solar product. Operating procedure:

• Wash the jars thoroughly and pour boiling water over them.
• Select an undamaged, slightly unripe melon that is firm but sweet.
• Remove seeds and peel and chop nicely.
• Pack into jars. Pour boiling water over and leave for 20 minutes.
• Drain the water, add 700 g of sugar and cook the syrup for 20 minutes, stirring until the sugar dissolves and removing the dark foam on the surface of the water.
• Fill the jars with syrup. Sterilize for a quarter of an hour, before closing, put citric acid in the jar on the tip of a knife.

Roll up the jars, turn them over and keep warm until completely cool. Store food in a cool place if possible.

Juice

You can extract it from melon using a juicer or press. For obtaining, ripe whole fruits are used. The peculiarity of the preparation is that the fruit is used together with the peel.

If the resulting liquid is boiled 8-10 times over low heat, you will get melon honey. To prepare the product, the liquid must be filtered twice: before and after the boiling process.

Melon and apple compote

In order to prepare you need 600 g of melon, 400 g of sugar, 800 g of apples. You will need 5 liters of water, you can add a little plum, its acid will perfectly highlight the sweetness of the melon. The compote is prepared simply:

• Peel the apples and cut into slices.
• Peel the melon and cut into pieces.
• Boil apple peels for 15 minutes and discard. Add sugar and add apples, after 7 minutes add plums, bring to a boil. Add melon, pour into prepared sterilized jars and seal.

How to store at home

Melon does not apply perishable products By following certain storage rules, you can make it meet the winter and become a table decoration.

First you need to select the right fruits. Immediately set aside anything wrinkled, with spots or barely noticeable defects. They themselves will not be preserved and will not be given to others. Choose firm, slightly unripe fruits.

If you grew the melon on your own plot, then try specially preparing it for storage. Cut it off the stem, but it is advisable to keep 3 cm from the tail. After this, let the melon lie for 2 days on one side, then on the other, right in the garden bed under the sun.

It is best to store melon in a room with a humidity of 80% and a temperature slightly above zero. Treat the room with a smoke bomb before storage. Melon is stored well in a hanging net. Can be placed on shelves. The only limitation: melons do not tolerate being surrounded by potatoes and apples. The latter contribute to rapid ripening and shortening the shelf life of melon. But potatoes can destroy everything: taste and smell.

Use pickled and canned products to surprise guests and decorate festive tables. And leave the most delicious dried and dried melon pieces to the children.

See you again on the blog pages! If the article was useful to you, click the social media buttons and share with your friends.

There are few people who do not like aromatic, sweet, delicious melon. And I really want to preserve this taste of autumn for the winter. Jam, preserves, compotes - all this also has a place on the winter table. But real original taste will save the recipe for canning melon in a jar without sterilization. This melon crop, oddly enough, is considered a vegetable, as it belongs to the Cucurbitaceae, genus Cucumber. Like many vegetables, melon is excellent at absorbing odors, which allows for endless experimentation.

Cooking features

Preparing the fruit and jars will not take much time, but it all depends on the volume of expected preparations. Melon is prepared for the winter in the same way as watermelon. It is thoroughly washed with a brush, the skin is cut off, the core is cleaned and cut into large pieces in the form of cubes about 4 cm. It will not be difficult to fill a jar of any size with such cubes.

The fruits should have a dense consistency, preferably aromatic varieties.

Since this is not jam, there is no need to sterilize the fruit in syrup. But the jars still need to be heated. To do this, place the dry container in the oven for a few minutes, while the sealing lids are boiled in a pan of water.

While the jar is being sterilized, sweet syrup is boiled. It is prepared from sugar, water and citric acid is added for preservation (preservation). Sliced ​​melon is placed in prepared jars, filled with syrup and sealed with a lid.

Cool the resulting melon preparation by turning the jar upside down and wrapping it in a warm blanket, rug or old fur coat, until the jars have completely cooled down.

Various recipes for canning melon

It is not always possible to grow or buy fruit of sweet, aromatic varieties. If it tastes more like grass, don't throw it away. There are many options for preservation with the addition of various ingredients.

Recipe with ginger

Ginger is a rather pungent seasoning. Therefore, when adding it to preservation, it is necessary to observe the measure. In the proposed recipe, all ingredients are indicated for 1 liter of the final product.

To prepare melon with ginger, you will need:

• small melon;
• ginger root 3–4 cm;
• sugar – 100 gr.;
• citric acid - a small pinch;
• water.

Step by step recipe:

1. 1. Prepare and cut the fruit.
2. 2. Peel the ginger and cut into thin slices. If the plates are wide, divide them in half.
3. 3. First place ginger on the bottom of the baked jar.
4. 4. Add chopped pieces.
5. 5. Make syrup from sugar, water and citric acid.
6. 6. Pour boiling syrup into the jar, leaving 1.5 cm from the edge.
7. 7. Close tightly with a lid.

Preparation with pineapple

When a fragrant melon and a unique, exotic pineapple coexist in one jar, it’s fantastically delicious.

The following ingredients will be required:

• two small melons;
• table vinegar - 150 ml (can be replaced with a pinch of citric acid);
• pineapple - it should be 2 times less than melon;
• water – 1.5 l;
• cloves – 6 pcs.;
• sugar – 0.5 kg.

You need to preserve as follows:

1. 1. Prepare jars, cut the fruit.
2. 2. Cut the pineapple into cubes.
3. 3. Place cloves on the bottom of the jar.
4. 4. Add melon mixed with pineapple.
5. 5. Boil syrup from water, sugar and citric acid (or vinegar).
6. 6. Fill the contents of the jar with syrup.
7. 7. Close the lid tightly, turn over and wrap the container.

Melon recipe with spiced syrup

Spices and port wine are the basis for the “winter” mulled wine drink. But they can also be used to make a unique syrup for a new way to prepare flavorful melon. The ingredients you will need:

• two small melons;
• cloves – 3 pcs.;
• sugar – 0.5 kg;
• water 0.5 l;
• port wine – 230 ml;
• cinnamon – 1 stick;
• vanilla – 1 pod (vanillin packet).

Step by step recipe:

1. 1. Prepare the fruit and jar.
2. 2. Prepare syrup from water and sugar. As soon as the syrup boils, add cinnamon, vanilla, cloves. Let it boil.
3. 3. Remove the boiling syrup from the heat and pour the melon into it.
4. 4. Pour in port wine, leave for 15 minutes.
5. 5. Take out the melon and put it in another bowl.
6. 6. Reduce the syrup by half.
7. 7. Place the chopped cubes in sterilized jars.
8. 8. Pour in the strained syrup.
9. 9. Seal with a lid, turn over and wrap until completely cool.

Aromatic melons are prepared for the winter in many different recipes. Honey is added instead of sugar, cinnamon is added, pineapples are replaced with apples, etc.

Each housewife has her own tricks both in choosing a product and in the method of preparation. Some useful tips:

• It is important to choose the right melon itself. The fruit should not be overripe, loose, fibrous or soft in structure. If the consistency is not dense, the result will not be hard pieces that look like fresh melon, but jam or jam.
• When slicing, slices are first made, they are divided by transverse cuts into small cubes, which are then simply cut off with a knife.
• If the jar is sterilized in a container with water, do not allow it to boil strongly so that water does not get inside the jar.

Syrup from canned melon is perfect for making jelly, yogurt or fruit drinks, for soaking baked goods, adding to porridge and other dishes.

Melon is a tasty and healthy fruit that contains in its pulp many useful substances. Melon contains: pectins; healthy sugars; proteins; organic acids; mineral salts.

Did you know? In addition, melon contains a lot of potassium, magnesium, iron and silicon..

It has been proven that melon has a rejuvenating effect on the body. Many people enjoy making melon jam, honey, candied fruits and even compote.

Freezing melon

Melon has a special, warm and fresh aroma, so sweet and not cloying, which only sunny summer days can smell like. Melon is not the best berry to freeze. But if you absolutely love this delicacy, then small difficulties should not be a hindrance for you.

Important! To prepare melon for the winter, you need to use only ripe and sweet fruits. Otherwise, the frozen melon will taste bitter.

The following varieties are best suited for these purposes: “Kolkhoznitsa”, “Krymka”, “Persidskaya” and “Cantaloupe”.

To freeze melon, first you need to wash it well under warm water, remove seeds and peel and cut into squares. If you put the resulting squares in a bag and put it in the freezer, then your entire melon will freeze in one solid piece. This will cause a lot of inconvenience in the future when you need to separate the required amount of melon. It's best to freeze each piece separately. To do this you will need a spacing, cling film and the melon itself. Cover the spread with film, place one layer of melon on it and freeze it. When all the pieces are frozen, feel free to pour them into one bag or a special container and store them. That's all, the melon is ready for the winter.

Important! After defrosting, the melon will lose its former shape, so it is better to use it in making drinks or ice cream.

One way to store frozen melon is to cover it with syrup. Cold sugar syrup is poured into the container with the melon and sent to the freezer. Melon in sugar syrup allows you to maintain its consistency and shape after defrosting, although its taste changes slightly.

Surprisingly, you can make a wonderful meal from melon melon honey To do this, you need to wash the melon, remove the seeds and skin. After this, you need to squeeze the juice out of the pulp, strain it and cook the berries over low heat. If the flesh is too dense and it is difficult for you to squeeze out the juice, then you need to boil the melon for about one hour. Then squeeze out the juice, strain it and boil until tender. Ready melon honey is similar in consistency to thick sour cream, light brown in color with a golden hue. This honey contains more than 60% sugar.

Did you know? If you add milk to the finished melon honey and continue to boil it, the result will be a sweetness reminiscent of toffee.

Melon with sugar

Another very simple recipe for preparing melon for the winter, which will preserve all of it beneficial features and aroma - melon with sugar. To prepare, you will need to peel and core the melon. The peel must be passed through a meat grinder or blended with a blender. Then cut the melon into pieces, mix it with the mixed peel and sugar. Place the resulting mixture in jars, cover them with parchment or gauze and place in a cool place. This delicacy can be used at any time, just remove the candied crust and enjoy the taste of summer.

Melon compotes are easy to prepare, they are rich in vitamins, quench your thirst well and give pleasant memories of summer days. There are many recipes for such compote; they are prepared both from melon and with the addition of sour fruits. But we will look at the recipe for a classic compote made from one melon.

A ripe melon with elastic pulp is ideal for preparing the drink. If you don’t have such a melon, it doesn’t matter, the compote will still turn out tasty and healthy.

So, take half a kilogram of fresh melon, two glasses of water and half a glass of sugar. Peel and pit the melon, cut into pieces, sprinkle with sugar and refrigerate for 3 hours. Bring the water to a boil and add the melon, which by this time has already released its juice, into it. Cook for a few minutes over low heat. After this, let the compote cool and pour it into sterile jars and seal it. Place the jars of melon compote in a cool, dark place. Whenever you want to feel the aroma of summer, open one of the jars and enjoy the delicate taste of melon compote.

How to pickle melon

Pickled melon is considered a delicacy and gourmet food. In the old days, pickled melon was served as a side dish for meat dishes.

In order to pickle melon, you will need the following ingredients:

• 0.5 kg melon;
• 250 g water;
• 150 g 9% vinegar;
• 10 g salt;
• half a teaspoon of cinnamon;
• 1 tablespoon honey;
• a few cloves.

First, prepare the marinade. Mix water, cinnamon, honey, salt and cloves, bring the mixture to a boil, add vinegar, boil for a few more minutes, remove from the stove. While the marinade is cooling, wash and deseed the melon, cut it into cubes and place tightly in sterile jars. Pour the cold marinade over the melon, cover the jars with metal lids and pasteurize for 20 minutes. After this, roll up the lids, turn the jars upside down and wrap them up. After a day, you can put the jars in the pantry or cellar.

Melon jam recipes

Melon jam is not only an incredibly tasty delicacy, but also very healthy. The benefits of melon jam are its rich chemical composition, which is contained in the pulp of the berry. Since the beneficial properties of melon decrease during the cooking process, it should be cooked with minimal heat treatment and this process should not be delayed for a long time.

We offer classic melon jam recipe. As a result, you will get a dessert with a delicate aroma and refined taste. To prepare you will need:

• 1 kg melon;
• 1.5 glasses of water;
• 1 kg sugar;
• 1 lemon or 3 g citric acid;
• 5 g vanillin.

To begin, cut the peeled and pitted melon into pieces. Blanch them for 5 minutes. After this, transfer the melon to a colander to allow excess liquid to drain. While the liquid is coming out of the melon, prepare a syrup from sugar, lemon juice and vanilla. Pour the resulting syrup over the melon and leave to steep for at least 6 hours. After this, simmer the resulting mixture over low heat for 15 minutes. Let the jam cool, put it in jars, close well and place in a cool place.

The next recipe is melon jam with lemon. This jam can easily be called a real culinary masterpiece. To prepare you will need:

• 1 kg melon;
• 0.7 kg sugar;
• 2 medium lemons.

Peel the melon from seeds and peel, cut into equal parts and leave to infuse, sprinkled with sugar. When the juice is released, simmer the melon over low heat for 10 minutes. Leave the resulting jam to steep for 10 hours and boil it again for 15 minutes. Let the jam brew again for about 10 hours and add the lemon, cut into slices along with the peel. Then boil for about 15 minutes. Let cool and re-boil the jam, then pour it into sterile jars and seal them. You can make melon and orange jam in the same way.

Another interesting one recipe for melon jam with bananas. The taste is quite original, but it takes several days to prepare. You will need.

The best option is a melon of medium ripeness. The overripe one will be boiled, and the unripe one will not give aroma and taste. As for sweetness, this is not the main thing. You can even eat the sweet center and use the part closest to the crust for the preparations.

Selection and preparation of fruits

Pay attention to the stalk - it should be juicy and healthy. If it is yellowed and dry, then such a melon is not suitable for winter preparations. There should be no rotten spots or dry crust on the fruit.

Preparation includes the following steps:

1. Wash the melon and dry with a towel.
2. Cut into two parts.
3. Cut out the seeds.
4. Cut into large pieces.
5. Cut off the crust.
6. Cut the pulp into cubes.

Some recipes require blanching; it allows you to keep the melon pieces in an unchanged form.

The most delicious melon recipes for the winter

And now the fun part: 10 best recipes for every taste. The list of ingredients is minimal, most likely you already have them in your kitchen. Try a few recipes and see that the melon prepared for the winter is to die for!

Melon jam

Ingredients:

• 1 kg melon pulp;
• 1.5 kg sugar;
• 1 whole lemon;
• 1 tsp. vanillin.

Cooking method:

1. Cut the melon in half, remove the seeds, cut off the rind.
2. Cut the pulp into large cubes.
3. Boil the water.
4. Place the melon pulp in boiling water for 5 minutes. This is called blanching.
5. Place the pieces in a colander. When the liquid has drained, transfer the pulp into a bowl.
6. Place 1.5 liters of water on the fire.
7. Squeeze the juice out of the lemon.
8. Add sugar, vanillin and lemon juice to boiling water.
9. Cook after boiling for 5 minutes.
10. Pour the syrup over the melon pulp and leave for 6 hours. Don't forget to cover with gauze to keep out insects.
11. After 6 hours, put the bowl of future jam on the fire.
12. Once boiling, reduce heat to medium. Cook for 15 minutes, skimming off the foam and stirring.
13. Remove from heat and cool completely. It is better to leave it overnight, covered with a cloth or paper towel.
14. Place the cooled jam into clean jars and close. Immediately remove to long-term storage.

Note. Instead of lemon juice, you can put 0.5 tsp. citric acid.

Melon peel jam

The crusts will take longer to cook than the flesh, but the taste will surprise you. To make it soft, take your time and don’t skip steps.

Required:

• 1 kg melon peels;
• 1.5 kg sugar;
• 1 tsp. citric acid;
• 1 tsp. vanillin.

Cooking method:

1. Thinly trim off the rough outer part of the crusts and cut into small cubes. If the melon is your own, then the rough peel does not need to be cut off.
2. Place the pieces into a bowl. Add sugar. Lightly shake the bowl from side to side so that the sugar is evenly distributed.
3. Place in the refrigerator for 2 hours.
4. After 2 hours, place the candied crusts on the stove and bring to a boil.
5. After boiling, cook for 2 minutes. Cool for 8 hours.
6. After 8 hours, bring to a boil again. Foam should form, skim it off.
7. Cool again for 8 hours.
8. Boil the jam a third time, adding citric acid and vanillin.
9. Boil for 5 minutes. Turn off the heat, but do not remove from the stove.
10. Sterilize clean jars.
11. Place the hot jam into jars and seal.
12. Let the jars cool for 5-6 hours, then put them away for winter storage.

Advice. Since the process of making jam is long, we recommend preparing a large volume at once. In this recipe, the ingredients are for 1 kg of crusts.

Candied melon for the winter “you'll lick your fingers”

Ingredients:

• 1 kg melon;
• 1.5 kg sugar;
• 125 ml of water for each boil.

Cooking method:

1. Wash the melon, cut in half, remove the seeds.
2. Cut the melon into large pieces.
3. Cut off the crust.
4. Cut the pulp into cubes.
5. Put water on fire, add sugar. Boil it.
6. Place the melon pieces into boiling water and cook for 5 minutes.
7. Remove from heat and cool, covered, for 8 hours.
8. Put it back on the fire. Add water if necessary; there is no need to add any more sugar.
9. Cool for 8 hours.
10. Boil future candied fruits again. If the pieces become transparent, then it’s enough. If not yet, then repeat the procedure.
11. After the final boil, drain the melon pulp in a colander. This will drain all excess liquid.
12. Turn the oven on to 70°C.
13. Line a baking tray with baking paper.
14. Place the melon pieces and place them in the oven for 4 hours. Open the door a little.

Important! The power of the oven is different for everyone, so check the readiness before turning it off. Try pressing on a piece; if moisture comes out of it, it means the candied fruit is not ready yet. But you shouldn’t overdry the fruits either.

Melon in vanilla syrup

Ingredients:

• Half a small melon;
• 1 tbsp. Sahara;
• 1 tsp. vanillin;
• zest of half a lemon.

Cooking method:

1. Cut the melon pulp into small pieces, removing the seeds and cutting off the skin.
2. Wash and sterilize the jars, pour boiling water over the lids.
3. Place the melon pieces into the jar carefully, without crushing them.
4. Pour boiling water over the lemon and grate the zest from half on a fine grater.
5. Boil water and pour boiling water over the melon pieces. Cover with a lid and leave for 10 minutes.
6. After 10 minutes, drain the water back into the saucepan, add lemon zest, sugar and vanillin. Boil it.
7. Cook after boiling for 3-4 minutes.
8. Remove from heat and fill jars.
9. Using a seaming wrench, tighten the lids and turn the jars over.
10. After two days, put it in storage.

Pickled melon in honey sauce

Ingredients:

• 1 kg melon pulp;
• 1 tbsp. Sahara;
• 3 tbsp. l. honey;
• 0.5 tsp. citric acid.

Cooking method:

1. Wash the melon and cut it in half, this will make it easier to remove the seeds.
2. Cut into pieces as you would like to serve.
3. Cut off the crusts.
4. Cut the pulp into small cubes.
5. Sterilize the jars and pour boiling water over the lids.
6. Place the melon cubes into dry jars.
7. Boil water and pour boiling water over the melon.
8. Cover with a lid and leave for 7 minutes.
9. Boil the same water again, but with the addition of sugar, honey and citric acid.
10. After boiling, cook for 3 minutes.
11. Remove from heat and immediately fill containers with honey.
12. Cover with lids.
13. Sterilize for 10 minutes.
14. Seal with lids.
15. Turn the jars upside down and wrap them up.
16. After 24 hours, remove to a cellar or other cool and dark place.

Advice. Instead of citric acid, you can place seedless lemon slices at the bottom of the container.

Ginger Canned Melon

Ingredients:

• 1.5 kg melon;
• 100 g sugar;
• 1 tsp. citric acid or juice of 1 lemon;
• ginger root.

Preservation method:

1. Remove the seeds from the melon. Cut off the crust.
2. Cut the pulp into pieces or wide short sticks.
3. Cut the ginger root into circles.
4. Sterilize the jars.
5. Boil the lids.
6. Place ginger at the bottom of the jar.
7. Place melon pieces on top.
8. Add sugar.
9. Add lemon juice or citric acid.
10. Boil the water.
11. Pour boiling water into the jars. Cover with lids.
12. Sterilize for 15 minutes.
13. Cover and turn over until completely cool.

Helpful information. Ginger root can be grated on a medium grater.

Melon compote with cinnamon and lemon

Ingredients for a 3-liter jar:

• 0.5 kg melon pulp;
• 1 lemon;
• 1 tsp. cinnamon;
• 2.5 tbsp. Sahara;
• 2 liters of water.

Cooking method:

1. Rinse the jars soda solution and sterilize.
2. Cut the lemon into large slices (about 6 pieces).
3. Free the melon from seeds and crusts.
4. Finely chop the pulp.
5. Place melon cubes at the bottom of the jar.
6. Place lemon slices on top.
7. Add cinnamon.
8. Put the water on fire.
9. Add sugar to boiling water. Dissolve, mix well.
10. 5 minutes after boiling, remove the pan from the heat.
11. Gradually pour the syrup into the jar.
12. Bury with a seaming key.
13. Turn the jars over and make sure they are sealed.
14. Wrap it up.
15. After 40 hours, take it to the cellar or pantry.

Melon-banana jam

Children will enjoy this delicacy, and during the cold season it will also strengthen the immune system.

Required:

• 800 g melon pulp;
• 2 medium ripe bananas;
• 1 lemon;
• 600 g sugar.

How to cook:

1. Remove the seeds from the melon and peel the skin.
2. Cut the pulp into pieces approximately 2*2 cm.
3. Place the melon slices into a bowl and add sugar.
4. Pour in a couple of tablespoons of cool water.
5. Leave for 1.5 hours.
6. Cut the lemon in half. Squeeze the juice from one directly into a bowl of berries.
7. Place the bowl over medium heat. Cook, stirring occasionally.
8. Finely chop the second part of the lemon along with the zest.
9. Peel the banana and cut into round pieces.
10. Add lemon and banana to the main mixture, mix well.
11. As soon as the jam begins to resemble a homogeneous mass, reduce the heat to low and simmer for 40 minutes.
12. If foam forms, remove it with a slotted spoon.
13. Sterilize the jars. Keep the lids in boiling water.
14. Place into jars and seal.
15. Turn it upside down and wrap it up for two days.
16. Then put it in a cold pantry or cellar.

Canned melon in its own juice

Ingredients:

• 2 kg melon pulp;
• 1 lemon;
• 250 g sugar;
• 500 ml water.

Cooking method:

1. Prepare two containers, a blender, jars, lids and a seaming wrench.
2. Cut the melon in half. Remove the seeds and peel off the crusts.
3. Cut the pulp of one half into large pieces, and the pulp of the other into small pieces.
4. Grind small pieces with a blender until smooth.
5. Squeeze the juice from the lemon and add it to the resulting mass, similar to puree.
6. Add sugar and mix thoroughly.
7. Cook for exactly 25 minutes, do not remove from heat.
8. Put water on the fire.
9. As soon as it boils, put the second part of the melon slices into boiling water.
10. Blanch for 5 minutes.
11. Prepare a container of very cold water.
12. After 5 minutes, remove the pieces from the boiling water and place them in ice water.
13. After 3 minutes, transfer the pieces into a bowl with the mixture. It should be boiling.
14. Stir.
15. Cook for 15 minutes. Skim off the foam.
16. Transfer the melon into sterilized jars. own juice. Cover with a lid.
17. Sterilize the product for 10 minutes and seal immediately.
18. Leave to cool for two days.

Important! Cans of melon in their own juice do not need to be turned over or wrapped.

Melon honey

The recipe is simple and does not require many ingredients. The resulting dish is tasty, sticky and sweet, like real honey, and children adore it. Spread on White bread, serve with tea.

Ingredients:

• 1 kg melon;
• 0.5 kg sugar;
• 80 g of water.

Cooking method:

1. Remove the seeds and sweet core from the melon.
2. Separate from the crust the part that is closest to the peel. It is most suitable for making honey for the winter.
3. Cut into small pieces.
4. Place the melon slices in a bowl, pour in water and add the entire portion of sugar. Stir lightly.
5. Put it on fire.
6. After boiling, cook for 5 minutes.
7. Turn off the stove and cool the mixture.
8. Boil again for 5 minutes.
9. Repeat the algorithm 4 more times.
10. While the thick mass is cooling in last time, sterilize the jars.
11. Place the cooled melon honey into jars and close.
12. You can put it away immediately for storage.

Note! The number of boils is purely individual! Once the melon mixture turns dark and runs like honey, stop boiling.

Melon preparations for the winter are a new product for many, so recommendations from experienced housewives will not hurt:

1. Not only sweet melons are suitable for preparations. If the purchased melon turns out to be bland, just add more sugar.
2. Jars for any melon preparation must be sterilized.
3. Do not add both lemon and citric acid at the same time, choose one or the other. Using lemon, you can add juice and zest at the same time.
4. If you want to update the recipe, or cherries.

Results

For winter preparations, it is not necessary to choose a sweet melon. It is important that it is not too green. When preparing dishes from melon pulp, remove the seeds and separate the pulp from the crusts.

If you make jam from the crusts, be sure to rinse them and do not leave a thick layer of pulp. Use lemon or citric acid - they go well with melon and give it a delicious taste and aroma.

The sweet fruit has good shelf life if storage conditions are suitable. In a cool, dry, dark room it will keep for several months. In the absence of such opportunities, melon is harvested for the winter. You can make any canned product from it. The list of additional ingredients is difficult to list: fruits, berries, spicy ripeness, honey, wine.

The variety of melon varieties makes it difficult to choose for preservation. The fruits differ not only in size, but also in pulp density and sugar content. The varieties Livadia, Zolotistaya, Yuzhanka have dense, sweet pulp. Plants grown in southern regions, have a natural advantage over pumpkins from the Moscow region, Siberia, and the European part of Russia in terms of sweetness.

Varieties zoned for cooler regions have a dense structure, with a lower percentage of sugar. Autumn-winter varieties are the sweetest, as the ripening period lasts 95-100 days. Early ripening ones contain 8-15% sugar, mid-ripening ones - 14-15%.

When choosing a fruit for canning, you must take into account the requirements of the recipe. If the purchased melon turns out to be of a different quality, then you need to select a suitable harvesting option in this case.

How to choose the best melon

Not fully ripened melons with dense and aromatic pulp are suitable for making jam. To make jam, you need ripe, juicy fruits. For melon in its own juice, you will need very ripe and overripe fruits.

It is necessary to adhere to the requirements of the recipe when selecting raw materials: do not use ripe or overripe fruit, where dense pulp is required. When cooked, such pieces will lose their shape, which will reduce the attractiveness of the product.

Signs of a ripe fruit:

• noticeable sweet aroma;
• springs when pressed;
• large mass;
• uniform bright color;
• dull sound when tapped;
• dry ponytail;
• the peel has a rugged appearance.

Unripe fruits:

• do not smell;
• have a greenish tint;
• inferior in weight to ripe ones;
• not elastic;
• make a ringing sound;
• the tail is tight.

Overripe ones have soft skin and a very strong aroma.

Recipes for winter preparations

For home use, it is more convenient to prepare liquid jam, packaged hot or pasteurized.

Thick syrup burns easily if it is not constantly stirred and at temperatures above normal.

Signs that the jam is ready:

• the foam disappears;
• the syrup and melon pieces become transparent;
• cooked particles float in syrup;
• the temperature of the sweet solution when it is ready is 104 degrees.

The end of cooking time is also determined by the state of the syrup: the cooled drop retains its shape.

Sterilization is holding a semi-finished product in boiling water under special conditions: the initial water temperature in the sterilizer is 70 degrees, the lids are not secured, the liquid level is 3 centimeters below the glass top.

The preparation of pasteurized jam differs from sterilization and hot packaging in that the jars are heated without boiling at 90 degrees with loose closed lids. A 0.5 liter jar is pasteurized for 10 minutes, a 1.0 liter jar - 15. When finished, screw the lids on until they stop.

What can you make from melon? You can make jam, jam, compote from it, pickle it, prepare it in its own juice or as a semi-finished product.

Classic melon jam

The washed, cored and peeled melon is cut into pieces 2 centimeters thick, rectangular in shape. The pieces are first blanched in boiling water for 5-7 minutes and immediately immersed in cold water to lower the temperature.

Prepare 70% syrup. For 1900 grams of melon pulp you will need 1 liter of liquid and 2300 grams of sugar. Place the blanched pieces into the boiled syrup and leave for 4 hours.

Preparing jam in three steps step by step:

1. Bring to a boil over medium heat and keep at a low simmer for 10 minutes. Cool. Leave for 8 hours.
2. Repeat the previous method with cooling and holding for 8 hours.
3. Cook to desired consistency.

Hot jam is transferred to heated jars, closed, cooled without turning over.

With added lemon

The crust is removed from the melon. The peeled part is cut into pieces of 3-4 centimeters. Sugar is poured into the prepared raw materials. The ratio of sweetness and melon raw materials is 1:2. For taste and aroma, you can add vanilla sugar at the rate of 1 gram per kilogram. It takes several hours until the melon pieces give juice and soak up the sugar.

Additive in classic recipe lemon zest and juice will add sourness and citrus aroma to the jam. One fruit is enough for 2 kilograms of pulp. Peel the lemon and squeeze out the juice. The zest is ground on a fine grater.

Add zest to the melon-sugar mixture and put on fire. When the sugar has completely melted and begins to become transparent, add lemon juice and mix well. Cook the syrup over low heat, stirring so as not to burn.

From time to time, check the readiness of the jam by checking the quality of the syrup: drop it on a cold surface. If the drop does not spread, then the jam is ready. The melon pieces should be soaked in the syrup and become translucent, with no raw melon taste.

The degree of syrup concentration is determined by the thickness of the hot stream:

• thin - the jam will be liquid;
• medium – thicker;
• thick - thick.

The testing method is called thin, medium, thick thread. Use a spoon to scoop out the syrup and pour it slowly, watching the stream.

With orange

Lemon can be replaced with orange. No orange zest is used. Will be used as an additive Orange juice. Three oranges per 2 kilograms of melon are squeezed through a juicer. If desired, the quantity can be increased. The volume of sugar is adjusted to 2.5 kilograms.

Orange juice, like lemon juice, is added when the sugar is completely dissolved. The jam is mixed to improve homogeneity and cooked to the desired consistency in 3 additions.

Cinnamon

Adding cinnamon to melon jam has two positive aspects:

1. The sweet dish acquires a spicy aroma and taste, which are good in the cold season, as they have a warming effect.
2. The spice is recommended for weight loss due to its effect on metabolic processes. Jam is a high-calorie product. The presence of cinnamon helps burn calories.

No more than 1 teaspoon of cinnamon is added to the syrup for 1 kilogram of pulp. Excessive dosage may affect the kidneys.

The prepared pulp is covered with sugar for a day at the rate of kilogram per kilogram to obtain juice. The syrup is boiled into a thin thread: 0.3 liters of liquid and 0.5 kilograms of sugar. Melon juice is combined with syrup, cinnamon is added and boiled into a thin thread.

Pour melon into boiling syrup and cook in 2 steps:

1. The first time - 15 minutes on low heat. Cool for 4 hours.
2. Boil to the desired concentration.

While hot, distribute into jars and cool.

With bananas

In a recipe with bananas, it is logical to add an acidic fruit, such as lemon, to avoid excessive cloying.

• 1.0 kilograms of melon;
• 1.0 kilograms of bananas;
• 0.5 kilograms of lemons;
• 1.0 kilograms of sugar.

The pieces are mixed with sugar and left for a day. The juice is squeezed out of citrus fruits and poured into the sweet mass. Place the mixture on the fire and simmer over low heat to a liquid syrup. Bananas without peel are cut into circles up to 1 centimeter and placed in jam. Readiness is checked by syrup and appearance pieces of melon and banana.

Melon jam

To make jam you will need very ripe pumpkins. The peeled, chopped pulp is crushed with a blender. Per kilogram requires a liter of water and boiling for half an hour.

Then add 2 kilograms granulated sugar and simmer over low heat until done. It is necessary to stir the jam regularly and check its readiness: the end of cooking - the cooled drop retains its shape.

Canned melon

Canned melon can be prepared in the form of compote or natural canned food.

For compote, the prepared pieces are blanched at a temperature of 80 degrees for 10 minutes. Place in prepared jars 2/3 full and fill with 25% syrup. To prepare it you will need a ratio of 0.3 kilograms of sugar per liter of water. Sterilization of a 0.5 liter cylinder – 10 minutes, 1.0 liter – 12 minutes.

The preparation of natural melon differs from compote by pouring: instead of syrup, boiling water is used. Melon preserved in this way is a semi-finished product for making jam, preserves, and compote.

Melon in sugar syrup

Ratio of pulp, sugar and water: 1.0:1.1:0.2. Additionally, citric acid (10 grams per kilogram) and vanillin (a pinch per kilogram) are added.

Preparation, per kilogram of preparation:

1. Add 100 grams of sugar to a glass of water and bring to a boil.
2. Blanch the melon pieces in this syrup one by one for 10 minutes.
3. They take it out.
4. Pour the rest of the sugar into the syrup and, stirring continuously, bring it to readiness on a thin thread.
5. Add melon and cook until required thickness.
6. At the end, add citric acid and vanillin.

Roll up using the hot packaging method. Cooling without turning over.

In its own juice

To harvest melon in its own juice, you will need juicy, ripe and overripe pulp.

At the first stage, the juice is prepared. From 2 kilograms, half of the prepared melon is crushed in a blender to puree. Add the juice of 1 lemon, 0.5 liters of water, 0.25 kilograms of sugar. The mixture is cooked over low heat for a quarter of an hour.

The rest of the mass is blanched at a temperature of 80 degrees for 3-5 minutes (so that the shape of the pieces is not lost) and cooled in water. Place the blanched parts into the boiling juice and leave for 15 minutes. After packaging into half-liter jars, the canned food is sterilized for 10 minutes. Immediate seaming, cooling without turning.

Jam for the winter without sterilization

Jam cooked in several stages does not require sterilization.

To prepare a sweet dish from melon, you will need to boil the raw material 3 times with an interval of 10-12 hours. At the first stage, the melon parts are blanched for no more than a minute. The amount of liquid is 0.4 liters per kilogram of pulp. Sugar is added to the water where the melon was boiled in the same proportion as the melon.

The syrup is boiled for 10-15 minutes. Removed from heat. Cools down a bit. Blanched raw materials are placed in a container with syrup. Stir. Boil over low heat.

Preparing melon for the winter in jars

The pulp is cut into rectangular pieces, no more than 2 centimeters thick. Fill liter jars halfway. For flavor, you can add mint and basil leaves according to your own taste. A glass of granulated sugar is poured in, boiling water is poured in and placed for sterilization.

The water temperature at the beginning of sterilization is not lower than 80 degrees. Heat treatment time liter jar from the beginning of boiling – 12 minutes. The boil should not be violent. Cool cans upside down.

Pickled melon

The pulp for pickling should be ripe and dense. The prepared pieces are blanched in boiling water for 1 second and cooled in water.