Melon recipes for the winter. Melon in syrup for the winter without sterilization

At the height of the season, watermelons and melons make you want to enjoy them not only in summer, but also prepare them for the winter in order to make the most of their beneficial properties. 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 you much time and effort. To get a jam-like jam, choose the most ripe melon, for a 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 density, and lemon zest for flavor.

Step by step description

1. Clean the well-washed and dried melon from the peel and seeds.
2. Cut the pulp into medium-sized pieces, sprinkle with sugar and leave for half an hour.
3. Add zest and bananas to melon and sugar. Bring the mass to a boil, close the lid and turn off the gas.
4. Once completely cooled, bring back to a boil and simmer for 5-7 minutes.
5. Cool the finished jam completely and distribute it among the jars.

Agree, a fairly simple recipe for melon jam for the winter? And most importantly, a very tasty and fragrant dessert will appeal to even the most spoiled sweet tooth.

Amber jam recipe

To prepare a gentle 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 the classic jam, the melon is peeled, cut into pieces. Only in the case of jam, it is necessary to cut it as finely as possible or completely scroll it in a meat grinder or grind it in a blender. Yes, it will take a little more time than we would like, but the result will overshadow all the memories of the hassle.

Grated melon is mixed with sugar and left for half an hour to extract juice. After that, citric acid, vanillin and ginger are added and boiled for no more than ten minutes. The jam is cooled and laid out in sterilized jars.

Amazing Golden Berry Jam

In all recipes, you probably noticed that only the peeled pulp of a ripe berry is used. Have you ever tried melon peel jam? If not, then we strongly advise you to enjoy such a 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.

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

Fragrant melon compote

Another easy way to prepare a 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 compote from melon for the winter is quite simple. To begin with, a kilogram of melon must be peeled, seeds removed and cut into large pieces. In a separate bowl, boil the syrup from a liter of water, 500 grams of sugar and a teaspoon of citric acid. Syrup boiling time should not exceed 10 minutes. Pieces of melon are added to the syrup, which are boiled in it for several minutes. The finished melon is laid out on the bottom of the cans and poured with hot syrup. Banks are sterilized and rolled up. That's all - melon compote for the winter is ready! Banks with compote are cooled and put away for storage.

Canned melon for the winter

An excellent option for harvesting melon, which will taste like canned pineapple. The process of preserving melon for the winter is similar to making compote from it. The peeled and chopped melon is tightly laid in jars and poured with boiling sweet syrup. Preservation syrup is prepared according to a completely standard recipe - from sugar, water and citric acid. You can determine the proportions yourself, to your taste. It all depends on how sweet you got the melon and what concentration of sugar you prefer in juices and compotes. Banks with melons filled with hot syrup are sterilized and rolled up. Such a canned melon for the winter will not only be a delicious dessert, but also an excellent component for salads.

Melon in a spicy marinade

A rather unusual way of harvesting this sweet berry for the winter. It is unusual because of the addition of spices and vinegar to the sweet marinade. This is what gives the melon a special piquancy and unusualness. For a marinade for ten half-liter jars, you will need one and a half liters of water, a pound 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. Pieces of melon are boiled for several minutes in boiling water and laid out in jars. A syrup of water and sugar is boiled for ten minutes, to which vinegar is later added. The marinade is poured into jars, after which they, together with the contents, are sterilized and rolled up.

Freeze

Do you like to freeze berries, fruits and vegetables for the winter? Then surely at least once you wondered whether it is possible to freeze a melon for the winter? Of course you can! But this method of harvesting melons for the winter has its own nuances.

• For freezing, varieties with dense pulp are selected, which are less prone to loss of appetizing appearance after defrosting.
• The melon is cut into portions and frozen on plates or pallets. For the best quality frozen product, keep a small distance between the cut pieces. So they will freeze faster, which will save 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. When thawed, it is ready to eat, despite a slight loss of appearance.

Juicy melon sorbet at home

A great way to keep all the best qualities of a melon is to make homemade sorbet. It turns out delicious homemade ice cream, which is prepared from absolutely natural ingredients with your own hands.

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

To obtain a more delicate taste, you can add cream and vanilla to the sorbet before the freezing process. So you get a real melon ice cream, cooked by yourself.

Melon for the winter in its own juice

No less tasty is melon harvested in its own juice. This method allows you to keep the taste and aroma of melon undiluted. This recipe will require ripe juicy melon, sugar and citric acid. For a kilogram of sugar, 3-4 kilograms of melon and a couple of teaspoons of citric acid are taken. Pieces of melon peeled and seeds are covered with sugar and left for several hours. The ideal option would be to leave the melon under sugar all night - this way it 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, laid out in jars and preserved. Before conservation, all jars and lids are carefully 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 farm girl" 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. Sliced ​​melon slices are hung from ropes or wires in a well-ventilated room. Such drying lasts at least two weeks, subject to constant turning of the slices for better ventilation. Due 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 melons can also be stored in glass jars with hermetically sealed lids.

Dried melons make very tasty and healthy natural sweets. It is enough just to roll the dried slice into a ball and roll it in sesame seeds or ground nuts. Rolls of melon and nuts are delicious. With these homemade sweets you will definitely surprise your family and guests.

The benefits of melon blanks

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 blanks are for the winter. After all, it can be consumed not only fresh, but also preserve all the vitamins and minerals almost all year round.

Vitamins A, PP, B1 and B 2 are what melon is rich in. And it is also ahead of lemons and oranges in terms of vitamin C content. By the amount of iron, melon is 17 times higher than milk. And due 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 content of silicon in melon fruits improves the condition of the skin of the face and increases the activity of the brain.

Just a couple of slices of this ripe berry can instantly lift your mood. All this is due to substances that contribute to the production of the "hormone of happiness" - serotonin.

Even melon can be prepared for the winter and enjoy its wonderful taste out of season. This sweet and honey product is preserved in a variety of ways. If you add cloves, cinnamon or vanilla, the aroma and taste will exceed any expectations. Another interesting option is to preserve melons for the winter in jars, like pineapple. To taste, gourd culture becomes as close as possible to ripe and juicy pineapple.

To roll a sweet fruit in a container, you must first prepare the melon and boil the syrup. All storage containers must be heat treated. You can pre-sterilize the jars by holding the containers over the steam for several minutes.

And also good cleaning of containers with soda solution and sterilization of already filled cans is allowed. Heat treatment of the filled container is carried out in a wide saucepan with boiling water. After all the procedures, the twists are turned over and covered.

Selection and preparation of main ingredients

There are often only a few popular varieties of juicy berries on sale. It is recommended to pick up weighty fruits of an elongated shape. This variety is best suited for conservation and long-term storage.

You need to navigate by volume - the largest fruits are much sweeter.

Sometimes you may encounter a problem when cooking - the melon quickly loses its shape and boils. To prevent this from happening, it is better to choose fruits with orange flesh. They are much stronger and denser. Not too ripe berries or varieties with fibrous and loose pulp are suitable for winter harvesting. The melon must be brushed, cut into slices and the seeds removed.

cooking recipes

At home, it will not be difficult to prepare a juicy and fragrant berry if you strictly follow the recipe and technology. Many dishes are prepared from this sweet component: jam, jam, compote, marshmallow, confiture. But it is also recommended to prepare preservation from pieces of melon, which will be similar in taste to pineapple.

In the case of melon, you can experiment and select the most sophisticated recipes and methods for winter harvesting.

with ginger

Pickled melon combined with grated ginger root creates an unusual flavor combination. The preparation according to this recipe has a rich aroma and bright taste, so real gourmets will like it.

Components are specified for a liter container. Ingredients:

• one medium melon;
• 150 grams of sugar;
• a pinch of lemon salt;
• filtered water;
• 70 grams of grated ginger root.

How to cook: prepare the main product: cut the berry into small pieces. Ginger root can be sliced ​​or grated. Sterilize the containers and place the ginger root in them. Throw in addition slices of sweet fruit and cover with sugar. Don't forget to add citric acid. In a separate container, boil the liquid and pour all the components with boiling water.

Carry out heat treatment: place jars with the workpiece in a saucepan with boiling water and hold for 10 minutes. Only after that you need to cork, turn over and allow time to cool.

with pineapple

In a harmonious combination with pineapple juice, you can achieve an excellent result - a delicate, sweet and slightly sour melon preservation. When you add such a preparation to a salad or a sweet dish, you get a culinary masterpiece with a unique taste. Ingredients:

• two small melons;
• 100 milliliters of table vinegar;
• 1.5 liters of filtered water;
• 500 grams of sugar;
• a few cloves;
• medium pineapple.

How to cook: you need to take care of the cans for conservation in advance - wash well with soda solution and heat treat. Peel the main component from the peel and cut into medium cubes. Peel the pineapple and cut into thick slices. Then you need to take the buds of cloves and place them on the bottom of the container for closing. Add pineapple and chopped melon there.

After you need to prepare a sweet syrup. Boil water, sugar and vinegar in a separate pot for cooking. With the resulting hot solution, you need to fill the containers and sterilize the jars. To do this, hold the containers in a saucepan with boiling water for 15 minutes. Roll up, turn over and store.

In spicy syrup

To preserve a sweet berry using this method, you will need to add spices and a little strong drink. Such a composition of taste creates a unique aroma and will be an excellent decoration for the festive table. The original recipe will appeal to many. Ingredients:

• two medium fruits;
• a couple of cloves;
• 600 grams of sugar;
• half a liter of filtered water;
• 250 milliliters of port wine;
• cinnamon;
• vanilla sachet.

How to cook: peel the main product, cut in half and, using a special cutlery, make small balls from the pulp. In a separate container, mix water, cloves, sugar, cinnamon and vanilla. Boil the mixture and boil until the sugar is completely dissolved. Then place the melon balls into this container and add the port wine.

Turn off the burner, cover with a lid and leave the syrup for 10 minutes. Remove the balls with a slotted spoon from the container, and boil the syrup again. Then repeat the process: place the circles in the syrup and wait for it to cool completely. Then you need to move the circles into sterile containers, pour them with syrup and roll them up. Send the workpiece for storage.

Without sterilization

To minimize the cooking time of winter pickled snacks, you can choose the best recipe for yourself. One of these quick methods of preparations "in haste" is a recipe without sterilizing containers. The taste and shelf life of such a blank remains the same, and the time for preparing other preservations is much longer.

Ingredients:

• one medium melon;
• 2 liters of filtered water;
• half a lemon;
• faceted glass of sugar.

How to cook: the main sweet product needs to be washed, peeled and cut into small cubes. In a separate container for boiling, boil the liquid and place melon cubes in it. Wait a few minutes and pour in the lemon juice that must be squeezed out first. Pour the indicated amount of sugar and boil the mixture for half an hour. Pour sweet syrup into clean containers and preserve. Turn the containers over and wait for complete cooling. Hide the workpiece for storage.

In honey with cinnamon

The abundance of spicy ingredients and fragrant honey will allow you to prepare a special and unusually tasty preparation. If you want new incredible flavor combinations, you should definitely try the preservation according to this recipe.

Ingredients:

• 2 medium melons;
• 150 grams of flowing honey;
• a pinch of salt;
• cinnamon stick;
• 100 grams of sugar;
• carnation;
• 200 milliliters of vinegar;
• allspice.

How to cook: prepare the base of the recipe: peel and cut into small cubes. Place spices, honey, salt and sugar in a small saucepan. Pour in the liquid and prepare a sweet syrup. Boil the mixture, add the chopped cubes. Keep on low heat for 15 minutes to collect juice.

After the time has elapsed, pour the indicated amount of vinegar, mix and remove from the stove. Place the main component in sterile containers, pour hot syrup. Carry out sterilization in the oven. Turn over, wait for cooling and hide for storage.

Best before date

Canned melon billet, which has undergone complete pre-preservation and has been prepared in accordance with all standards, can be stored for up to 10 months. After this expiration date, the taste of preservation deteriorates significantly, and subsequently the twist may even deteriorate. If the containers are not stored in a cold place, then the shelf life is reduced to several months.

Melon for the winter - recipes are not limited to the usual jam and compote. In the cold period, it is possible to buy this berry in supermarkets, but its taste will not be so rich. In the melon season, it is worth trying one of the recipes that will help preserve its taste and aroma. The blanks can be served as a dessert or added to pastries.

dried melon

The easiest way to cook melon for the winter is to dry it. The process does not use sugar and other additives, so the dish is perfect for those who follow a healthy lifestyle. This low-calorie dessert can be taken with you as a snack or combined with other dishes.

In this melon recipe for the winter, only this berry is needed. It is more convenient to cook it on drying, but you can simply spread it out at room temperature under the sun.

Ready dried melon is stored in a dry, dark place. You can also pack it in vacuum bags.

Canned melon

Canned for the winter, retains all taste. If cooked properly, it will resemble a pineapple. For an average melon weighing 2 kg, you will need a glass of sugar, a liter of water and a little citric acid.

Melon marinated for the winter is soaked in sugar syrup and remains juicy. In winter, it goes well with honey and cinnamon. It is added to cottage cheese casseroles, served as a filling for pancakes.

Pastila from melon

One of the unusual melon recipes for the winter is marshmallow. Many housewives undeservedly forget about this sweetness, but it can become not only an everyday dessert, but also a real decoration of the festive table. It resembles candy and has a dense, viscous texture.

For 1 kg of melon pulp, you will need about 2 cups of water and 1 cup of sugar. Pastila will turn out more juicy and sweet if you replace sugar with liquid honey.

Pastila is stored in the refrigerator, while it is suitable for consumption until the next harvest. In order to retain its taste and not dry out, each roll must be wrapped tightly with cling film.

Even if there is no dryer on the farm, there are no fewer options for what to cook from melon for the winter. Instead of this apparatus, you can use the oven. In this case, the marshmallow puree is spread in a thin layer over parchment paper, previously lubricated with vegetable oil.

Melon is a versatile delicacy that is useful both raw and as a base for winter preparations. There are many step-by-step melon recipes with photos, each of which will bring back the summer flavor in the cold season. Canned or pickled melons are perfect for hearty winter baking, toppings for cakes, pies or pancakes.

In dried form, it can be served with nuts and, as well as decorate desserts with it. Pastila is an unusual sweet that is not even sold in all supermarkets. In any case, you should take care in the summer and keep the melon taste and aroma for the whole year.

Melon is an exclusively seasonal product, but thanks to preservation recipes, it can be enjoyed even at the New Year's table. Imagine how great it is to drink hot tea with melon jam with cinnamon during the Christmas holidays! Surely, you have already imagined this indescribable aroma.

From the article you will learn how to choose and prepare a melon for harvesting for the winter. We have selected eight completely different recipes, and all of them do not require sterilization. With lemon, ginger or cinnamon, jam, compote and paired with pineapple. We will not reveal all the secrets at once - read and choose.

Imagine the situation: you bought a couple of melons in the market. The first turned out to be very ripe, sweet, fleshy, and the second was more elastic and less sweet. In such a situation, proceed as follows: eat the first at dinner, and use the second for preparations. Overripe and too sweet fruits tend to boil soft. Instead of appetizing pieces, you get mashed potatoes with lumps.

If we talk about the general rules for choosing a melon, then it should be small in size and uniform in color throughout the fruit.

Any recipe requires the following preparation:

1. Wash the melon, wipe with a towel.
2. With a sharp knife with a thin blade, cut it in half.
3. Now all the seeds are visible, remove them.
4. Cut the halves into oblong slices, which you usually serve at the table.
5. Now cut off the crust from them, try to cut so as not to remove too much pulp.
6. Cut the pulp into small pieces.

The melon is ready for conservation.

Features of melon blanks without sterilization

Melon blanks are similar in algorithm and canning rules to other fruits and vegetables.

What you need to know:

1. Citric acid and vinegar are incompatible in melon preparations.
2. Extend the freshness of a crushed aspirin tablet. It is added to the jar, but not to the syrup. For 1 liter of jar, one tablet of non-effervescent aspirin relies.
3. Triple pouring is not always required, follow the recipe steps.
4. In many recipes, the ingredients are poured not with boiling water, but with hot water. This is necessary so that the pieces remain crispy and do not boil.

The most delicious recipes without sterilization

We present to your attention eight step-by-step recipes. This is not just pickled melon, it is compote, jam, and ginger melon. The lack of sterilization of the finished product will facilitate the preparation process, but do not forget that the jars must still be sterilized.

Classic Canned Melon

Such a melon is simply impossible to spoil. This is a classic recipe with the most minimal set of ingredients. The output is fragrant sweet melon pieces.

• 700 g melon pulp;
• 1 tsp citric acid;
• 4 tbsp. l. Sahara;
• liter of water.

Cooking method:

1. Wash the melon well in cool water. This is necessary even if only the pulp is used.
2. Cut into two pieces. Remove all seeds.
3. Cut the melon into pieces.
4. Trim the skin off each slice.
5. Cut the pulp into small cubes.
6. Sterilize the jars in the oven or over a saucepan.
7. Fill containers with melon pulp.
8. Pour water into a saucepan and boil.
9. Add sugar to boiling water, mix thoroughly.
10. Boil for 3 minutes, then add citric acid and mix again.
11. Pour sweet syrup into jars.
12. Seal the jars with lids (better if they are boiled).
13. Lower the blanks to the floor, turning them upside down.
14. Wrap jars in towels.
15. After two days, lower into the cellar.

Recipe "Lick your fingers"

Children love this melon, it turns out fragrant and sweet. Please note that the slices are poured not with boiling water, but with slightly cooled water, this allows them to maintain their shape.

Required for a 1.5 liter jar:

• 1.5 kg of melon (not pulp);
• 300 g of sugar;
• 1 st. l. honey;
• 1 tsp citric acid.

How to preserve:

1. Take a small melon, wash and dry with a towel.
2. Cut in half, remove all seeds, they do not give any taste.
3. Cut the halves as you would normally serve.
4. Cut off the crust with a sharp knife.
5. Cut the melon pieces into small sticks.
6. Wash the jars with baking soda or dish soap. In both cases, rinse well.
7. Sterilize containers and pour boiling water over lids.
8. Fill jars with melon slices.
9. Boil water.
10. Cool the boiling water for 2-3 minutes and pour into jars. Cover with lids, chill 10 minutes.
11. Drain the water back into the pan, add the sugar.
12. Stir and bring to a boil.
13. While the syrup is simmering, add honey and citric acid directly to the jars.
14. Pour in syrup immediately.
15. Seal, turn over and wrap.
16. After 24 hours, put it in the cellar.

Important! If you have allergies in your family, be careful with honey. If you are not sure about the safety, exclude this component or replace it with lemon juice.

Melon for the winter "How fresh"

You won’t have to sterilize the finished product, but you will have to pour the berry three times. Note that each time the boiling water should be slightly cooled. This method allows unchanged, and the taste of melon will be fresh, like in summer.

Ingredients for 1 liter:

• 800 g melon pulp;
• 3 art. l. sugar with a slide;
• 0.5 tsp citric acid;
• 1 aspirin.

How to cook:

1. Cut a clean melon in half and remove the seeds.
2. Cut each half into slices, cut off the crust from each.
3. Cut the pulp into cubes.
4. Wash jars and sterilize. Make sure there are no chips or scratches.
5. While the containers are being sterilized, grind the aspirin.
6. Put melon pulp in dry jars.
7. Put water on fire.
8. Let the boiling water cool for 4 minutes and pour into jars.
9. Cover with lids and leave for 15 minutes.
10. Drain the water back, boil again.
11. Let the boiling water cool again for 3-4 minutes and pour into the containers.
12. Cover with a lid and cool for 10 minutes.
13. Pour the water back into the pot again. Boil.
14. Add aspirin to jars.
15. Add sugar to almost boiling water, mix well.
16. Boil the syrup for 5 minutes.
17. After 5 minutes, add citric acid and remove from heat.
18. Let the syrup cool for 3 minutes.
19. Pour carefully into jars.
20. Seal immediately, turn over and wrap for 72 hours.

Helpful information. A crushed aspirin tablet allows less citric acid to be used, making the melon taste fresher.

canned ginger melon

Ginger will add a touch of freshness to your preparations. The taste will be richer and deeper.

Required for 3 liters:

• 3 kg of melon;
• 200 g of sugar;
• 100 g of ginger root (fresh);
• 1.5 tsp citric acid.

Cooking method:

1. Wash the melon, cut it in half, remove the seeds.
2. Cut into slices, cut off the crust, cut the pulp into cubes.
3. Cut the ginger root into slices with a knife.
4. Wash the jars with soda solution and sterilize.
5. Place chopped ginger root at the bottom of dry containers.
6. Spread the entire portion of the melon pulp on top.
7. Immediately add sugar and citric acid.
8. Boil water.
9. Pour boiling water into jars.
10. Seal the jars and turn over.
11. Lower them to the floor, wrapped in a blanket.
12. After 48 hours, turn the jars over and put them in the pantry.

Advice. Such a melon will not be too sweet, so it is ideal as a filling for pastries or for tea.

Melon compote with lemon and cinnamon

Melon compote is not found in every home. We advise you to make a few jars, and on Christmas holidays, surprise your guests.

Ingredients for 3 l:

• 700 g of melon pulp;
• 1.5 cups of sugar;
• 1 whole lemon;
• 2 tsp cinnamon.

How to cook:

1. First, wash the melon and dry it.
2. Cut in half, remove all seeds. Don't pry them out with your fingers, use a knife.
3. Slice as you would like to serve. Now cut off the crust.
4. Cut the pulp into small pieces.
5. Wash the lemon. Cut it into slices.
6. Cut the circles into two more pieces. Take out the grains.
7. Sterilize clean jars. Boil the lids for 5 minutes.
8. Combine lemon, melon, cinnamon and sugar in a saucepan with water. Boil.
9. Boil 3 minutes.
10. After 3 minutes, remove the lemon with a slotted spoon. It won't be needed further.
11. Transfer the melon pulp to sterilized dry jars.
12. Pour in hot syrup.
13. Screw on the lids with a seaming key.
14. It is not necessary to turn jars with compote, but it is worth covering.
15. After 24-30 hours you can put it in the pantry.

Advice. There is no point in leaving lemon in compote. During cooking, he gave the necessary sourness and piquant flavor. If you leave it in jars, it will kill the flavor of cinnamon. The drink will turn out not saturated, but simply sour.

"Miracle melon" in sugar syrup

This one is perfect for busy hostesses. Melon cooks quickly, but it turns out very tasty.

Ingredients:

• 3 kg of sugar;
• 1 kg of melon;
• a small pinch of vanillin;
• 1 tsp citric acid.

Cooking method:

1. Cut a clean and dry melon in half. Carefully remove the seeds.
2. Cut into large pieces so that it is convenient to cut the crust. Cut it off.
3. Cut the pulp into small cubes.
4. Dissolve 50 g of sugar in half a liter of water. Mix well.
5. Dip the melon pulp into the water. Blanch 25 minutes.
6. After 25 minutes, add all the remaining sugar. Mix well.
7. If the mass is too thick and burns, pour in a little water.
8. As soon as the mass becomes thick and homogeneous, add citric acid and vanillin.
9. Mix thoroughly and simmer for another 6 minutes.
10. Sterilize the jars and boil the lids.
11. Cool the jam for 5 minutes and arrange it in jars.
12. Seal and wrap immediately. It is not necessary to flip.
13. After 24 hours, transfer from room to permanent storage.

Helpful information. Sweet melon is recommended to be used with caution by people with high blood sugar. If you protect your children from chocolate and caramel, then such jam will replace any sweets for them. In the morning, you can spread jam on a loaf and serve with tea. Lick your fingers.

pickled melon

Such a melon is most often prepared with vinegar, and not with citric acid. If you acutely feel the taste of vinegar, then add 2 tbsp to the marinade. l. lemon juice.

Ingredients per liter jar:

• 700 g of melon pulp;
• 1 tsp salt;
• 4 tbsp. l. Sahara;
• 1 tsp cinnamon;
• 100 ml of vinegar (9%).

How to pickle:

1. Cut the melon in half, so it is more convenient to remove all the seeds at once.
2. Once there are no seeds left in the melon, cut the halves into long slices.
3. Cut off the crust from the slices, and cut the flesh into cubes.
4. Wash the jars with a solution of soda. Rinse with cold water.
5. After 7 minutes, send the jars to be sterilized.
6. Fill jars with melons.
7. Bring cold water to a boil.
8. Pour boiling water into jars, cover the jars themselves with lids. Leave for 20 minutes.
9. Drain the water back, add sugar, salt and cinnamon. Stir and bring to a boil.
10. Pour vinegar into boiling syrup, mix.
11. Immediately remove from the stove and pour into jars.
12. Seal, turn over and cover with warm material for 48 hours.

Melon preparation "Like a pineapple"

Such a delicacy will disperse from the table in a couple of minutes. The preparation is tasty, fragrant and even dietary. Such a dish will replace sweets and cakes for those who follow the figure.

Required per liter jar:

• 500 g melon pulp;
• 400 g of pineapple pulp;
• 1 tsp cinnamon;
• 1 st. l. lemon juice;
• 1 tsp citric acid;
• 6 art. l. Sahara.

Cooking method:

1. First prepare the melon. Cut it in half, remove all seeds. Then cut into pieces and cut off the crust. Cut the pulp into cubes.
2. The pineapple will also only need the pulp. Cut into circles, cut off the crust. Cut the pulp into sticks the size of melon cubes.
3. Sterilize jars. Wash them with detergent or baking soda first.
4. Mix melon with pineapple.
5. Pour the fruit and berry mixture into jars.
6. Boil water. Let the boiling water cool for 5 minutes and pour it into the jars.
7. After 20 minutes, drain the water back into the saucepan or saucepan.
8. Add sugar and cinnamon. Boil.
9. While the syrup is simmering, add the lemon juice to the jar.
10. Add citric acid to the boiling syrup and stir.
11. Pour the syrup into jars and close the lids immediately.
12. Turn over to make sure it's sealed.
13. Wrap the jars in a warm blanket for 24 hours.

Terms and conditions of storage

The first day of harvesting pickled melon is stored at room temperature. Banks should be closed with warm material (outerwear, blanket, towels, blanket). Sunlight should not fall on the banks. What happens next depends on the recipe. Carefully watch how much you need to cool at room temperature. As a rule, it is 24-72 hours.

After the specified time, the jars are moved to a dark and cooler place. If you have a wardrobe in the vestibule, it is also suitable for storage. But it is best to store melon blanks in a cellar or cold pantry. It is recommended to eat such a delicacy for 6-9 months, that is, before the onset of summer.

An open jar is stored only in the refrigerator and no more than seven days.

Summing up

Preparing a melon for the winter in jars without sterilization is as easy as shelling pears. Choose a small melon with a uniform color. Do not forget to rinse it, remove seeds and crusts. Banks must be clean and sterilized. Melon pieces are not always poured with boiling water. It all depends on the recipe, be careful. Canned melon goes well with lemon, pineapple, cinnamon, cloves, ginger. Store blanks in a cool and dark place until summer, and keep an open jar in the refrigerator for no longer than a week.5

Don't be afraid to experiment!

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

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

Varieties released 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 contains 8-15% sugar, mid-ripening - 14-15%.

When choosing a fruit for canning, it is necessary to take into account the requirements of the recipe. If the purchased melon turned out to be of a different quality, then it is necessary to choose a harvesting option that is suitable in this case.

How to choose the best melon

Not fully ripened melons with dense and fragrant pulp are suitable for making jam. To make jam, you need ripe, juicy fruits. For a 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.

Ripe fruits:

• noticeable sweet aroma;
• springy when pressed;
• large mass;
• uniform bright color;
• dull sound when tapped;
• dry tail;
• the peel has a cut appearance.

Unripe fruits:

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

Overripe fruits have a soft skin and a very strong aroma.

Winter Recipes

For home conditions, it is more convenient to prepare liquid jam with hot packaging or pasteurization.

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

Signs of jam readiness:

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

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

Sterilization is the holding of a semi-finished product in boiling water under special conditions: the initial temperature of the water in the sterilizer is 70 degrees, the lids are not fixed, 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 the lids not tightly closed. A 0.5 liter jar is pasteurized for 10 minutes, 1.0 liters for 15. At the end of the lid, screw it on until it stops.

What can be done from melon? From it you can cook jam, jam, compote, marinate, prepare in your own juice or as a semi-finished product.

Classic melon jam

Washed, peeled from the core and peel, the melon is cut into pieces 2 centimeters thick, rectangular in shape. Previously, the pieces are blanched in boiling water for 5-7 minutes and immediately dipped in cold water to lower the temperature.

70% syrup is being prepared. For 1900 grams of melon pulp, you need 1 liter of liquid and 2300 grams of sugar. Blanched particles are put into the boiled syrup and left for 4 hours.

Cooking jam in three stages step by step:

1. Bring to a boil over medium heat and simmer for 10 minutes. Cool down. Withstand 8 hours.
2. Repeat the previous method with cooling and 8-hour exposure.
3. Boil to the desired consistency.

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

With Lemon

The skin 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 is required to withstand several hours until the melon pieces give juice and soak the sugar.

The addition of lemon zest and juice to the classic recipe will add sourness and citrus flavor to the jam. One fruit is enough for 2 kilograms of pulp. The lemon is peeled, the juice is squeezed out. The zest is crushed on a fine grater.

Zest is added to the melon-sugar mixture and put on fire. When the sugar has completely melted, it will begin to become transparent, pour in the lemon juice and mix well. Cook the syrup over low heat, stirring occasionally so that it does not burn.

From time to time check the readiness of the jam according to the quality of the syrup: drip on a cold surface. If the drop does not spread, then the jam is ready. Melon pieces should be soaked in syrup, become translucent, without the taste of raw melon.

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 verification method is called thin, medium, thick thread. Scoop the syrup with a spoon and pour slowly, watching the stream.

with orange

Lemon can be replaced with orange. Orange peel is not used. Orange juice will be used as an additive. 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 sugar is completely dissolved. The jam is mixed to improve uniformity, and cooked to the desired consistency in 3 doses.

Cinnamon

The addition of 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 refers to high-calorie foods. The presence of cinnamon helps burn calories.

In syrup, designed for 1 kilogram of pulp, add no more than 1 teaspoon of cinnamon. An excessive dose may affect the kidneys.

The prepared pulp is covered with sugar for a day at the rate of kilogram per kilogram, to obtain juice. Syrup is boiled on 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 down on a thin thread.

Melon is poured into boiling syrup and boiled in 2 doses:

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

When hot, they are distributed in jars, cooled.

with bananas

In a recipe with bananas, it is logical to add a sour 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. Juice is squeezed out of citrus fruits, poured into a sweet mass. Put the workpiece on the fire and boil with 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 the syrup and the appearance of the pieces of melon and banana.

Melon jam

Very ripe pumpkins are required to get jam. The peeled, chopped pulp is crushed with a blender. A liter of water and boiling for half an hour relies on a kilogram.

Then add 2 kilograms of granulated sugar and boil on low heat until tender. 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, prepared pieces are blanched at a temperature of 80 degrees for 10 minutes. Placed in prepared jars for 2/3 of the volume and pour 25% syrup. To prepare it, you need a ratio of 0.3 kilograms of sugar per liter of water. Sterilization of a 0.5 liter balloon - 10 minutes, 1.0 liter - 12 minutes.

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

Melon in sugar syrup

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

Cooking, based on a kilogram of workpiece:

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

Roll up in the hot packaging method. Cooling without turning.

In own juice

Harvesting melons in their own juice will require juicy ripe and overripe pulp.

The first step is preparing the juice. From 2 kilograms, half of the prepared melon is crushed with a blender to a puree. Add the juice of 1 lemon, 0.5 liters of water, 0.25 kilograms of sugar to it. The mixture is boiled 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. Blanched parts are placed in boiling juice and kept for 15 minutes. After packaging in the floor, liter jars of canned food are sterilized for 10 minutes. Immediate seaming, cooling without turning over.

Jam for the winter without sterilization

Jam cooked in several steps does not require sterilization.

To prepare a sweet melon dish, you will need to boil the raw materials 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. In the water where the melon was boiled, sugar is added in the same proportion as the melon.

Syrup is boiled for 10-15 minutes. Takes off the fire. Cools down a bit. Blanched raw materials are placed in a container with syrup. Stir. Boil on slow fire.

Harvesting melons for the winter in jars

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

The water temperature at the beginning of sterilization is not lower than 80 degrees. The heat treatment time of a liter jar from the beginning of boiling is 12 minutes. Boiling should not be violent. Cooling jars upside down.

Pickled melon

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