Pickling melons - Mm!!! Delicious! Canned melon in various variations: tasty and healthy preparation for the winter.

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.

Foreword

Pickled melon can rightfully become the hostess of any feast, its amazing taste simply cannot leave you indifferent, especially if it is a frosty winter day outside the window. How do you get these wraps? Let's analyze the most popular recipes.

Benefit and harm - is it worth stocking melon for the winter?

It is generally accepted that Asia Minor and Central Asia are considered the birthplace of melons, there are still varieties that have come to us from China and even Africa. But today this culture is perfectly grown on the territory of our vast country. Before getting acquainted with the recipes, we will dwell a little on the properties of this pseudo-berry. There are many different varieties that differ in ripening time, taste, appearance, care features, etc. Despite this, they will all have tender flesh, amazing taste, amazing aroma and, of course, great benefits for the body.

The melon contains a whole complex of vitamins and microelements (iodine, potassium, calcium, silicon, phosphorus, magnesium, etc.). Most of them are saved and in correctly. In addition, it contains folic and ascorbic acids, pectins, fiber. All these elements are simply necessary for the body to function. This product is recommended for the prevention of atherosclerosis and cardiovascular diseases. And its ability to remove fluid is useful in kidney diseases, and the action of melon is less aggressive than that of watermelon. It should be noted that it is also used as an anthelmintic, and the juicy pulp perfectly quenches thirst and brings incommensurable benefits to the body.

Do you know that melon contains the hormone of happiness? So it has the most beneficial effect on the nervous system, so the melon must be eaten during pregnancy, because women in such a delicate position simply need to avoid stress. Another reason to use this product during pregnancy and in preparation for it is the high content of folic acid. This fact can be a reason even for the winter.

But just do not overdo it, there should be a measure in everything. If you eat a large amount of this wonderful tender pulp at once, you may have problems with stools, hypervitaminosis is possible, and abdominal pain.

Sterilization of containers - how to keep seams intact?

Of course, experienced housewives who seam every year can scroll through this item, but we will consider all the nuances so that even beginners can cope with the task. So, why sterilize jars with lids, and how to do it? Naturally, we do not want all our work to go to waste. And if you do not pay due attention to the preparation of containers, then a fungus will appear in the finished rolls. Moreover, sterilization is quite easy and will not take you much time.

To begin with, we examine all containers, lids and elastic bands for defects, paying special attention to the necks. If they have chips, then such a jar cannot be used. The lids should be with even edges, and the elastic bands should be the right size. Having selected suitable specimens, we carefully wash them. In this case, you will need soda, laundry soap or mustard powder. We rinse under running water until we hear a characteristic creak.

The most popular and reliable method of sterilization is steam. You can take a small amount of water into a saucepan and bring it to a boil. Then put on a special nozzle, if there is none, a basket from a double boiler or a metal colander will do. You can also use a simple teapot, in which case the jar is put on its neck. And we keep a container of 0.5 and 0.75 liters for a couple for 10 minutes, and for each subsequent volume we add 5 minutes.

You can also boil the entire inventory for 15 minutes. If there is a microwave, we fill the containers with a small amount of water, put them in the microwave oven and turn it on at a power of 700 watts. Three minutes is enough for such sterilization. You can also freely use steamers, multicookers and baby sterilizers for similar purposes.

Winter melon recipes

Of course, we all enjoy the tender, juicy and sweet pulp of a melon in the summer with pleasure, but don’t you want to please yourself with its amazing taste even when it’s cold outside? To do this, we will now look at some pickled melon recipes so that everyone can choose the most suitable one.

Method number 1

A melon harvested for the winter in this way is in no way inferior to its competitor, salted watermelon, and is perfect both as an independent snack and in addition to meat dishes. So, for the marinade, we need the following ingredients: 1 cup of 9% apple cider vinegar, a couple of tablespoons of honey, 3 cloves and allspice buds, a pinch of salt and coriander, an incomplete glass of sugar and 300 ml of purified water. We put all the ingredients in a saucepan, put on fire and boil for 5 minutes.

Then turn off and let the marinade brew. While the liquid is cooling, prepare the main ingredient. In principle, any variety will do, the main thing is that the vegetable is ripe, but not spoiled. We cut off the crust and thoroughly clean the middle of the seeds with fibers. Then cut the melon into small slices and arrange them in prepared containers. We strain the cooled marinade through a sieve or cheesecloth, and then pour it into jars with melon.

Parchment paper will come in handy, cut out circles or squares from it, cover the neck of the cans and tie it. We place the containers in a pot of water, turn on the burner and sterilize the preservation for another hour. It is advisable to put a small towel or piece of cloth on the bottom of the used pan. Everything, now it remains to clog the preservation, you can use simple screw caps. Turn the finished roll upside down and leave it in this position until it cools completely.

Method number 2

In this case, we will also need 2 tablespoons of honey, a cinnamon stick, a couple of clove buds and the same number of stars of star anise, but only 50 g of sugar is enough and we will limit ourselves to 100 ml of vinegar, in addition, we will need a pinch of salt, allspice and ground paprika. The melon itself consumes 1 kg, there are no special requirements for the variety either.

The preparation of the brine begins with the fact that at the bottom of the pan we place all the ingredients except ground paprika, vinegar and the melon itself. Fill the contents with water, put on fire and bring to a boil. As soon as characteristic bubbles begin to appear, add melon with paprika and let it boil slowly. Turn off the burner, pour in the vinegar and, after mixing the marinade, leave to cool. When its temperature reaches room temperature, pour into jars, evenly distributing pieces of fruit.

Then we place the filled containers in a cold oven and turn it on. We sterilize our preservation for 25 minutes at a temperature of 150 ° C, after which we carefully take out hot jars and roll pickled melon for the winter. Don't forget about the last operation. Turn over all the seamings, wrap them in a blanket and leave it like that for a day.

Method number 3

The recipe that we will now consider is an improved version of the previous methods. For 500 g of melon, 200 ml of water and 6% vinegar, a few cloves, a piece of cinnamon, 30 g of honey and a pinch of salt are taken. We prepare the marinade from water, honey and seasonings, adding vinegar last. Place the chopped vegetable in pre-prepared jars and fill with cooled liquid. We close with plastic lids, put in a saucepan (put a towel or thick paper on the bottom), pour water so that its level reaches the shoulders of the jar. Turn on the fire and let it boil for 40 minutes.

Method number 4

This recipe is easier to follow. You will need a few pieces of cloves, allspice and a little cinnamon, 0.5 kg of sugar, 1.5 liters of purified water and 20 ml of vinegar essence. The melon is prepared in the same way as in the above recipes - it is washed, peeled, seeds, fibers and cut into pieces. Then pour water into a saucepan, bring to a boil, put slices of fragrant pulp there and boil them for several minutes.

After that, we take out the melon with a slotted spoon, cool it under running water and spread it on a towel so that each piece dries. In the meantime, we lay out the spices in jars, and add sugar and vinegar to the water where the melon was boiled and boil again, but already increasing the time to 10 minutes. At the end, we lay out the melon slices in jars and pour the hot marinade over. It remains only to roll up the containers and wait for the winter, or even enjoy the exquisite delicacy until the new harvest.

Pickled melon recipes are not for the lazy

The first method is somewhat different from the previous ones - to prepare such a spicy melon, you will have to spend several days. But don't be afraid, you won't have much energy left. So, we take one ripe vegetable, clean it and cut it into slices. In this case, you need to stock up on cloves, since each piece must be stuffed with this spice. We place the finished pulp in a bowl and sprinkle with granulated sugar. Then we prepare the marinade. It is made quite easily - you need to mix 600 ml of vinegar with 400 g of sugar and add a little cloves and cinnamon.

Pour the marinade over the melon and let it brew for 48 hours. In this case, the place should be cool, but not a refrigerator. The basement is perfect, and if the summer turned out to be not hot, then you can leave it in the house at all. After the end of the specified time, drain the syrup and boil it for several minutes, after which we lower the melon into the hot liquid. But just be careful and don't overcook it. We lay out the finished product in jars, pour the marinade there and roll it up.

In the second version of this recipe, the ingredients are the same, but the cooking method is slightly different. We prepare 3.5 kg of melon and cut it into small cubes, approximately 2x2 cm. It is necessary to stick a clove into each slice and pour everything with vinegar so that it completely covers the pieces of juicy pulp. Let it brew in this form for a day, and then put the container on the stove and wait until it boils. It is best to choose a metal bowl or pan as a container.

Cook until the vegetable is slightly softened, but make sure that it does not turn into a puree. Then we pour the vinegar into another container, add sugar and water to it, approximately take them in a ratio of 1: 3: 2, respectively. Bring the mixture to a boil again, then boil a little more until the consistency reaches uniformity. After that, we cool the syrup to room temperature, fill it with the melon laid out in jars and cork it, wait for the winter and evaluate the delicacy.

How to get the unusual taste of pickled melon?

Method 1. Put the prepared sliced ​​melon into an enameled bowl or pan and wait for it to let the juice flow. To speed up the process, sprinkle with powdered sugar and add chopped white ginger root. The following ratio is maintained: 2 kg of melon, 4 teaspoons of ginger, 1 tablespoon of powder. After that, fill the contents with 3% acetic solution (5 liters) and leave for 24 hours.

Drain the liquid into the pan, put a few more cloves and boil, then pour the pieces of melon into the hot marinade and wait a second time until it boils. When the resulting dish has cooled to 20 ° C, we lay it out in glass jars and carefully roll it up. Before sending seamings for long-term storage to wait for the winter, they should also be pasteurized. Liter containers should be kept in hot water (85 ° C) for 25 minutes, for three-liter containers, the time should be increased by another 10 minutes.

Method 2. There is another recipe for making an unusual melon. We need 3 small vegetables, 0.4 kg of sugar and a teaspoon of citric acid. We prepare the pulp in the same way as described above. For syrup in 1 liter of water, mix sugar and citric acid well. Just do not be lazy, the mixture should be homogeneous. We spread the melon slices in a prepared three-liter jar and fill them with ready-made syrup. It remains only to securely seal the container.

It remains to consider the third recipe, which is fundamentally different from its predecessors. In this case, the melon is not rolled up in jars, but placed in a wooden tub under oppression. The finished product will be saltier, but this very original combination is to the taste of many gourmets. So, only high-quality, well-ripened fruits are selected. No spots are allowed on the surface, and even more so traces of rot. Thoroughly wash the melons, place in a barrel and shift with dry dill, tarragon and blackcurrant leaves. For brine in 10 liters of water, shake 1 glass of salt, then boil all this for several minutes. Then fill the contents of the barrel with the finished essence and leave it under pressure.

Marinate melon with other fruits

The first recipe will appeal to lovers of combining different fruits. So, melon goes great with cherries. The melon culture is prepared, cut and placed in a deep container. Then it is poured with a marinade of 400 ml of water and sugar in the same amount, another 150 ml of vinegar, a cinnamon stick and a little cloves will go there. All components are mixed and boiled. After that, 900 g of melon and 250 g of cherries are placed in the marinade. We reduce the fire to a minimum and simmer until fully cooked. Usually about an hour is enough, but the main indicator that the vegetable is ready–its softness and transparency.

Cherry is not the only berry that melon is combined with, you can also add grapes with plum. To prepare this seaming, first bring the marinade to a light boil in a saucepan. It consists of 1 glass of water, the same amount of sugar and grape vinegar is taken, half a spoonful of salt, a little cloves, cinnamon and 10 black peppercorns are added to it. When the mixture boils for 2-3 minutes, turn off the stove and let the resulting solution brew for 3 hours. Then pour the marinade into jars of melon and pasteurize them for 40 minutes. Open the lids, add grapes with plums, it is better to remove the seeds in it, and pasteurize for another 10 minutes. It remains just to roll up and enjoy great winter snacks.

Melon is a fragrant fruit with delicate, sweet-honey pulp, good both fresh and as an ingredient for various sweet dishes. Compotes, preserves, jams, candied fruits and other preparations with an incredible smell and pleasant texture are prepared from melons for the winter. There are a lot 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, which is distinguished by its elongated shape and impressive size. It is quite suitable for harvesting, and it is advisable to choose a larger fruit - it will be juicier and sweeter than smaller ones.

But in the case of the Collective Farm Woman, from which delicious dessert dishes are also obtained, it is worth buying smaller fruits.

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

How to choose the best melon

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

• the pulp of slightly greenish fruits retains its shape better during cooking (pieces can be cut with a curly knife), the same applies to crusts;
• puree and jam are best prepared from soft fruits;
• in a melon suitable for harvesting, the stalk is compacted, slightly greenish;
• a good large fruit should be heavy - if it is light, then most likely it is shriveled inside;
• a blank with pieces is best made from melon peels - their structure practically does not collapse during cooking.

And, of course, the juicier and more aromatic the pulp of the fruit, the tastier the dish will turn out.

Winter Recipes

There are many options for melon dishes, which are prepared both in production and at home. Pastila, jams, compotes, frosts, jams, marmalades - this is not all that can be prepared from this ingredient. You can make both a one-component delicacy and a complex sweetness suitable for a festive table.

Variant of classic melon jam

According to this recipe, a delicious jam-like jam is prepared, which is best obtained from slightly unripe gourds. It is advisable to choose a fruit with dense pulp. For treats you will need:

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

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

• the fruits are cut into small cubes;
• they are covered with sugar and set aside for 30-40 minutes;
• then 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 must be covered with a lid;
• when the mass has cooled, it is boiled again for 5-7 minutes.

Jam can be cooled and poured into jars.

With Lemon

Citrus gives a sweet dish a pleasant sourness, so lemon is often added to various preparations from fruit ingredients. Ingredients for Lemon Melon Jam:

• 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 gourds are mixed with sugar, vanillin is added;
• fruits are sent to the stove and boiled for a quarter of an hour;
• juice is prepared with lemon zest, added to the mass;
• pour pectin, and the jam is thoroughly mixed;
• the mass is boiled for another 5 minutes, removed from heat and left for several minutes under the lid.

Jam is poured into sterilized jars and rolled up.

with orange

Citrus complements the taste of the melon dessert and gives it an interesting appearance. You will need the following components:

Cooking algorithm:

• the fruits are peeled, cut into pieces;
• they are covered with 0.5 kilograms of sugar, mixed and infused for 2.5-3 hours;
• syrup is prepared from water and 200 grams of sugar, cooled, added to the melon;
• the container with the future jam is covered with a dense cloth and left at room temperature for 24 hours;
• the syrup liquid must be drained, boiled and poured into pieces;
• jam is infused for about 10 hours;
• citruses are cut along with the zest, added to the melon and boiled until thickened;
• mass can be laid out in banks.

Cinnamon

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

For melon jam with cinnamon you need:

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

Preparing is very simple:

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

with bananas

There are many recipes for harvesting gourds with bananas, a recipe that also uses exotic citrus lime is quite interesting.

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 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 container with a vegetable;
• the mass is stewed over low heat, stirring occasionally, for 40 minutes;
• the remaining citruses 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 to the state of thickened mashed potatoes;
• it can be immediately poured into jars, rolled up, turned over, and sent to the refrigerator the next day.

Melon jam

From this melon culture, an excellent fragrant jam with a delicate jelly-like texture is obtained. For him it is necessary:

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

Dessert is prepared as follows:

• vegetable cubes are poured with 0.5 kilograms of sugar and left overnight so that the fruits release juice;
• the rest of the sugar, lemon juice or acid, finely grated fresh ginger are added to the mass;
• the jam is simmered over low heat for about an hour (if the melon is very juicy, then 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 hot jars, rolled up after the steam comes out.

canned melon

If you want to cook an unusual dessert, then 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:

• Remove 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 put on the stove until boiling;
• turn off the stove, place melon and port wine in syrup, cover and leave for 15 minutes;
• take out the balls in a separate bowl, and boil the syrup at an average temperature by 1/2;
• place the melon in sterilized containers and pour over the cooled and strained syrup;
• pour 1 tablespoon of port wine into each jar, you can put a clove bud from the syrup.

Melon in sugar syrup

If time is running out, and the melon needs to be prepared urgently, 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:

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

Ready jam can be rolled up.

In own juice

Ripe sweet pulp does not require a lot of sugar - its own juice will be quite rich and tasty. For harvesting 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 cup, 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 workpiece);
• 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

Sterilization of containers takes some time, but you can cook a treat without this procedure. You need to prepare the following components:

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

Cooking method:

• boil water and add pieces of melon to it;
• the fruits are boiled for 5 minutes, and then the liquid is drained (if the pieces do not soften, then the cooking time must be increased);
• in the water in which melons were boiled, sugar must be placed and stirred so that it dissolves completely;
• slices of melon are laid out in syrup and boiled for 10-15 minutes;
• the mass is removed from the fire and insisted for 12 hours;
• the algorithm is repeated three more times, syrup can be added.

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

Harvesting melons for the winter in jars

Ingredients:

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

Rolling 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 saucepan is covered with a cloth, jars are placed, hot water is poured and heated for about half an hour;
• jars should be hermetically sealed and placed under a warm blanket.

Pickled melon

The fruits of this melon culture are pickled quite rarely, although, using this harvesting method, you can achieve an excellent result. 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 are allowed);
• a pinch of salt.

Cooking method:

• melon cubes fit tightly into pre-sterilized containers;
• marinade is being prepared: honey is diluted in water, salt is added and sent to the stove until it boils;
• vinegar is poured into the marinade, brought to a boil;
• the fruits are poured with hot marinade, and the jars should be corked with heated lids.

The workpiece 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 make melon jam - quickly and effortlessly. You will need the following products:

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

Dessert is prepared step by step:

• the orange is peeled from the skin and white films, the pulp is cut into slices;
• peel is removed from the melon, the part with seeds is removed, it is cut into cubes;
• put one layer of melon in the bowl of the multicooker, the second layer of orange;
• fruits should be covered with sugar, add vanilla and sesame seeds;
• the device is set to the most suitable mode - "quenching", cooking time - 1 hour;
• during the cooking process, it is necessary to mix the mass every 15 minutes, and after the beep signal about the end of the program, the jam can be laid out in prepared jars;
• containers are closed with lids, wrapped in a blanket, and removed for storage only when the contents have completely cooled.

Ways to store blanks for the winter

They depend on how the delicacy was prepared. If it is necessary that the workpiece be stored for a long time, then it is recommended to roll the mass 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 clean and free from excess moisture. In sterilized jars, blanks are stored better, it is enough to place them in a cool place, but some recipes involve storage only on the refrigerator shelf.

In any case, you should follow the recipe and recommendations in order to enjoy a delicious, healthy, fragrant melon dessert, and the efforts spent on cooking were not in vain.

Melon- the fruit of a plant that belongs to the cucumber species and the gourd family. North India and Central Asia are considered to be the birthplace of this melon culture, where it was cultivated, and later underwent selection to develop new, improved varieties. There are historical facts that speak in favor of the fact that the melon was grown in ancient Egypt.

The fruit of this plant is an elongated sphere of irregular shape, most often its weight does not exceed ten kilograms. Depending on the cultivar, the skin color of the melon can be yellow, green, white and brown, including shades. The presence of stripes on the surface of the fetus is not excluded. This plant is undemanding to the soil and tolerates drought well, but it does not tolerate high humidity.

From one sprout, as a result, from two to seven melon fruits can be obtained.

Eating fruits is useful for the prevention of beriberi and anemia. The presence of a large number of vitamins of different groups, micro and macro elements, various minerals makes melon a very useful product. Fresh fruit of a pumpkin plant contains a minimum of calories, and absolutely everyone can use it. In dried form, the melon is very high in calories, and it also increases appetite, so its use should be limited. Various decoctions and infusions of pumpkin are recommended to calm the nervous system. Melon juice improves digestion and can solve many problems of the gastrointestinal tract. Melon is also used in cosmetology to create nourishing masks.

Before harvesting melons for the winter, you should learn how to choose the right ripe and sweet fruit. First of all, it should be remembered that the fruit of a pumpkin plant fully ripens in August. When buying, preference is given to dense and full-bodied fruits with a characteristic and rich fruity smell. The tail of a ripe and sweet melon should be dried on top, but still slightly green inside.

When the melon is selected, you can start harvesting it for the winter.

When preserving, preference is given to preserves, jams and marmalades. Close the pieces of melon in their own juice and syrup. Incredibly tasty and natural marmalade is obtained from its pulp. It is very easy to make marshmallow from such a sweet fruit without adding sugar or to dry its pulp. Melon is frozen for the winter in pieces, as well as in the form of juice or mashed potatoes. The variety of recipes for winter preparations of summer fruit for the future is due to its truly unique taste and aroma.

Below are simple step-by-step recipes with photos of cooking and preserving melons for the winter in a variety of ways at home. It also describes in detail how to store blanks.

The autumn harvest of melons can be stored 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, in taste and consistency, will be similar to a fresh, freshly cut sweet melon.

Fragrant melon pulp is good on its own. However, it easily absorbs other smells, 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 conservation takes a matter of minutes, so wrapping up a few jars for the winter can be quick and easy.

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

To prepare a melon for conservation, it must be thoroughly washed with a stiff brush, cut into large chunks, cleaned 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 are easy to fill a glass jar. It remains to boil the syrup, and the melon canned for the winter in jars is ready.

If jars with syrup-filled melons are sterilized before filling, then it is not necessary to ignite or steam them before filling.

Simple recipes for canning melon like pineapple in jars for the winter

Just a good wash with baking soda is enough. If a canned melon is being prepared for the winter without sterilization, that is, immediately on a turn-key basis, then the jars must first be steamed over boiling water or calcined in the oven.

How to sterilize filled jars? At the bottom of a wide pan you need to put an old towel and place the container on it. Pour the jars covered with lids with warm water under the neck so that the water does not reach three centimeters to the coat hanger. After boiling water, sterilize half-liter jars for 10 minutes, "seven hundred" and liters - 20 minutes.

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

Canned melon for the winter "Sugar"

Sugar melon, preserved for the winter in jars, 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 home with excellent pastries.

Ingredients:

Large ripe melon;

Two liters of clean water;

Four glasses of granulated sugar;

A teaspoon of citric acid.

Cooking method:

Arrange the prepared melon pieces in sterilized jars.

Boil 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 begins to boil, add citric acid.

Boil the syrup with acid for three minutes.

Pour the melon slices with boiling sugar syrup.

Sterilize melon canned 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 touch, delicate and at the same time bright taste. For lovers of spicy dishes, this option of melon canned for the winter in jars will be a real discovery. The number 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 pieces.

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

Put ginger circles at the bottom of sterilized jars.

Fill a glass container with melon slices.

Pour in the amount of granulated sugar.

Add citric acid to each jar.

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

Prepare a pot for sterilization.

Sterilize the melon, then cork and cool.

Store in pantry or winter refrigerator.

Canned melon with pineapple

A simple recipe for a fragrant and very tasty melon billet. In combination with pineapple, melon acquires a spicy sourness, which is enhanced by spicy cloves and vinegar. Such canned melon is good both in meat salads and in sweet dishes.

Ingredients:

Two small melons;

150 ml of table vinegar;

One and a half liters of drinking water;

Six cloves;

Half a kilo of white sugar.

Cooking method:

Prepare jars for conservation.

Cut melon.

Throw two cloves into each sterilized glass jar.

Place and press down on the melon slices.

Add sugar to the water, dissolve on fire with constant stirring.

Before boiling the syrup, pour vinegar into it, mix.

Pour the contents of the jars with hot vinegar syrup.

Sterilize the melon as described above for fifteen minutes.

Cork and send to cool under the covers.

Keep jars cool, away from sunlight.

Canned melon for the winter in spicy syrup

With spices and port wine, you can make an amazing syrup for canned melons. Unusual taste and original serving will turn the original preparation into a delight for gourmets.

Ingredients:

Two small melons;

Three cloves;

Half a kilo of sugar;

Half a liter of water;

A glass of port wine (230 ml);

cinnamon stick;

Vanillin sachet or natural vanilla pod.

Cooking method:

Cut the skin off the melon, discard the pits.

Take a special spoon for forming ice cream and take 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 syrup to a boil, stirring constantly.

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

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

Remove the melon with a slotted spoon, put in a separate bowl.

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

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

Divide the melon balls into sterilized jars.

Strain the syrup and pour into jars over the balls.

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

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

Cork jars, cool properly and send for storage.

Melon preserved in honey with cinnamon

A rich bouquet of spices combined with honey and vinegar make this recipe special. If you want to treat yourself to something unusual and tasty in winter, be sure to try to cook such 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 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 into small cubes.

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

Pour in a norm of water and cook fragrant syrup.

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

Simmer the melon pieces for ten minutes over low heat.

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

Arrange the melon in jars, pour over the marinade.

Put the filled jars in the oven and dry sterilize at a temperature of 150 degrees. Half an hour is enough.

Take out the jars and seal immediately.

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

Store in a closet.

Canned melon for the winter without sterilization

A faster harvesting method is canned melon for the winter without sterilization. The time savings are significant, and the taste and duration of storage with this method of preservation do not change.

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

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

Add a norm of sugar, mix and cook the contents of the pan for fifteen minutes.

Pour into sterilized jars.

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

Keep stock refrigerated.

Canned melon for the winter in jars - tricks and tips

Preserving melons is a great option for processing unsweetened fruit. If the melon was bought unsuccessfully, do not throw it away or eat it through force. It is better to preserve in sugar and enjoy the winter.

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

To easily cut a melon, you can do this. Cut the melon as usual, slices along with the crust. Divide each slice with transverse cuts into small pieces. Then just cut the flesh with a sharp knife from the crust. Get small cubes of small size.

When sterilizing filled jars in a pot of water, strong seething should not be allowed. Water for sterilization may get inside the jars.

Canned melon syrup is perfect for soaking cakes, making fruit drinks or jelly.

Melon blanks

Melon for the winter

fruit marshmallow is a delicious homemade delicacy, which is made exclusively from natural products and is very reminiscent of the taste of childhood. Many sweet tooth wait for that same summer period, when melons appear on store shelves. This is where fantasy comes in to figure out how to prepare it for the winter. Cooking marshmallow from melon is considered a suitable way to preserve it until the winter period, and besides, raspberries with apricots are also added to it. Thanks to the excellent combination of fruits, the fruit delicacy comes out excellent.

To properly prepare natural fruit marshmallow at home, you should follow the step-by-step instructions with a photo below. In this recipe, pastille is prepared completely without the addition of sugar, but even without it, it turns out to be quite sweet and tasty.

You can dry marshmallow in several ways: in the oven and in an electric dryer. When using one of them, keep in mind that the process of drying natural sweets takes approximately one day. We decided to use the old method of making fruit marshmallow and make it under the sun. In this case, the process of preparing homemade treats takes at least three days, and maybe even more. So, let's start cooking fruit marshmallows at home.

Have you tried pickled melons yet? It's time to catch up! Today we will talk about the recipe for pickled melon, the photo of which you see below.

Pickled melons in jars: tasty and unusual

Ingredients

Melon 500 grams Honey 1 tbsp

• Servings: 2
• Cooking time: 40 minutes

Gourmet appetizer, unusual taste sensations - it's all about the melon under the marinade. How to cook it right?

Required products:

• melon: 500 g (net weight);
• water: 1 glass;
• table vinegar: 0.5 cups;
• salt: 0.5 tsp;
• cinnamon: 0.5 tsp;
• carnation: 4 pcs.;
• honey: 1 tbsp

For marinade, honey should be used liquid.

Pour water into a saucepan, add salt, cinnamon, cloves and honey. Bring to a boil and add vinegar. Bring to a boil again and cook for 2 minutes. The marinade is ready, now you need to let it cool.

In the meantime, wash the melon and peel it. Remove all the bones and cut the pulp into small pieces. Sterilize clean jars in a hot oven for 20 minutes. We put the chopped melon in jars and fill it with the cooled marinade. The next step is pasteurization of the workpiece. Pour warm water into a large saucepan so that it reaches the “shoulders” of the jar. Bring the water to a boil and boil the jars over low heat for 20 minutes.

We roll up the jars with clean, scalded with boiling water, metal lids. After that, turn the jars upside down and cover with a blanket. After a day, the blanks must be removed in a cool place.

How to pickle melons for the winter

Aromas of autumn on a cold winter day - it's possible! It is enough to pickle melons, and in winter enjoy the magical taste and smell.

We will need:

• ripe melon - 1 pc.;
• water - about 1 liter;
• salt - 2 tablespoons;
• pepper (peas) - 5 pcs.;
• table vinegar - 200 ml;
• citric acid powder - 1 tsp (no slide).

Any kind of melon can be used.

Wash and clean the melon, cut it in half and scrape out the pits with a spoon. We cut the pulp into pieces the size of half a matchbox.

Prepare the marinade: boil water, add all the spices to it and bring to a boil again. Let's cool down. Place the melon slices in the jars washed in the soda solution and pour the marinade over.

Let pasteurize for 20 minutes. How to do this, read the previous recipe. After that, we roll up the jars, turn them upside down and leave to cool. We remove the winter preparation in a cool place. Fragrant savory snack is ready!

Pickled melons are an unusual but very tasty dish. Bon appetit!