Simple recipes for canning melon like pineapple in jars for the winter. Canned melon in various variations: tasty and healthy preparation for the winter

Calories: Not specified
Cooking time: Not indicated

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





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

Recipe with photos step by step:

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




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




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




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






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




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




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




Enjoy your meal!

And it turns out very tasty

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

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

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

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

How to choose the best melon

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

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

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

Recipes for winter preparations

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

Variation of classic melon jam

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

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

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

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

The jam can be cooled and poured into jars.

With added lemon

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

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

Cooking process:

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

The jam is poured into sterilized jars and sealed.

With orange

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

Cooking algorithm:

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

Cinnamon

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

For melon jam with cinnamon you need:

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

It's very easy to prepare:

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

With bananas

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

Ingredients:

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

Cooking algorithm:

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

Melon jam

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

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

The dessert is prepared as follows:

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

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

Canned melon

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

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

Cooking method:

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

Melon in sugar syrup

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

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

The delicacy is prepared as follows:

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

The finished jam can be rolled up.

In its own juice

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

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

The cooking algorithm is as follows:

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

Jam for the winter without sterilization

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

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

Cooking method:

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

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

Preparing melon for the winter in jars

Ingredients:

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

The seaming is prepared according to the following algorithm:

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

Pickled melon

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

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

Cooking method:

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

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

Melon jam in a slow cooker

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

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

Preparing the dessert step by step:

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

Methods for storing preparations for the winter

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

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

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

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 preparations 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 in the 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.

A recipe for delicious 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 flexible 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 of 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? That's a moot point. 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 cold water over the melon cut into small pieces and simmer, 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 lot 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, with all useful qualities, but at the same time 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 is not a perishable product; by following certain storage rules, you can make it meet the winter and serve as 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 holiday 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.

If you are looking for unusual preparations for the winter, we invite you to try today’s recipe - melon like pineapple for the winter. I have been making this kind of preparation for several years now, so I can tell you with confidence that 99% of success is a correctly chosen melon; it should not be overripe or underripe. The melon should be ripe, dense, even a little hard, and sweet. As for the actual final taste, thanks to a drop of pineapple flavoring, the melon pieces will vaguely resemble it. If you don’t add flavoring, it will still be delicious, but it will still be melon. This preparation is perfect for filling pies; you can also decorate cakes with pieces of melon and serve with ice cream. Be sure to prepare this one too.

- melon – 1 pc.;
- water – 1 liter;
- sugar – 1.5 cups;
- natural pineapple flavoring - 2 drops;
- citric acid – 1 tsp.

Recipe with photos step by step:

Prepare the melon by removing the inner seeds and peeling. Then cut the melon pulp into large pieces. Wash the jars for the preparation in advance with soda, sterilize them in a way convenient for you - over steam or in the oven, boil the lids in water for 10 minutes. Fill sterile jars with melon pieces.




Boil the syrup - add sugar, citric acid and a few drops of flavoring to the water. Boil the syrup for three minutes, take a sample, and add more flavoring if necessary.




Now pour the boiling syrup into the jars with the melon pieces.




Also immediately prepare a pan with warm water, do not forget to cover the bottom with a cloth. Place the jars of melon in a saucepan and sterilize for 15 minutes.






After carefully removing the jars from the pan, immediately seal the lids tightly. Place all the blanks upside down, additionally insulate them with a blanket or rug, and leave them alone for a day. After a while, you can put the melon in the cellar or pantry. That's all, in winter, take out the jars and taste the dessert. I would also like to draw your attention to this

Honey, sugar, amber - whatever epithets are used. Lovers of sweet pumpkins are a little sorry that they don’t last long. But there is no need to be upset. There are many ways to prepare tasty and healthy crops for the winter.

Features of melon harvesting

Before you start implementing any recipes, pay attention to the following nuances:

Advice. Be careful when buying melon. Do not purchase fruits near roads or in dusty places. Pumpkin is susceptible to negative factors and will absorb exhaust gases, becoming saturated with nitrates.

Pickled melon

This melon preparation is very simple and does not take much time and effort. Select a fruit weighing approximately 1.7 kg. You will also need:

• water - 0.7 l (for marinade);
• sugar - 250 g;
• vinegar essence - 10 ml;
• cinnamon - 5 small sticks;
• allspice - 15 peas;
• clove - 10 umbrellas.

Attention! When sterilizing melon preparations, place a rolled cloth or other support under the jars. It is important that the bottom of the glass containers does not touch the bottom of the pan, basin or bowl in which you are sterilizing the preserves.

Roll up the lids. Turn over and wrap the jars. After 2-3 days they can be moved to the pantry or cellar. For the specified amount of ingredients you will need 3-4 0.5 liter jars.

Melon jam and preserves

Melon is rarely used in preserves and jams, although it tastes great in dishes and is easy to prepare. The jam in this recipe not only tastes amazing, but also looks great on the shelf waiting to be opened. It’s as if the sun itself is sealed in the jars. The dominant sweetness of the melon requires flavor balance. It will be fully provided by the subtle sour taste of lemon. For the dish you need a medium-sized pumpkin and two citrus fruits.

Method for making tasty and healthy jam from melon:

1. Cut the prepared pulp into not too large cubes. Place in a deep bowl and sprinkle with sugar (0.5 kg). Leave covered for 10 hours.
2. After this time, wash and, without removing the peel, cut one lemon into thin slices. Send the slices to the melon preparation.
3. Divide the other lemon in half and squeeze the juice out of the halves. Pour it over the melon too.
4. Mix the resulting mass and put on fire. Once boiling, reduce heat and continue cooking for about 1 hour. It may take longer. Stir constantly. Control the consistency of the jam - it should become homogeneous and amber-transparent.
5. Pour the jam into sterile jars and seal with tin lids.

Melon jam

By the way, it is not necessary to use melon pulp for jam - there is a recipe based on the peels. They are not inferior to the pulp in juiciness. Cut off the thin hard covering from the peel: underneath there is a layer of greenish pulp. Chop it into small pieces and add sugar (1:1). Let the melon release its juice - for this it will need 6-7 hours. Then put the mixture on the fire for 5 minutes, and since it is thick, stir all the time.

Remove from the oven and leave the jam to cool slightly. Test it: if you don’t like the taste, add more sugar or vanillin. One way or another, to finish cooking the dish, you need to put it on the fire again and bring it to a boil. Then pour the mixture into sterile jars and seal.

Advice. The cooling-boiling procedure can be repeated 2-3 times. This makes the taste of the jam richer.

Melon compote

Juicy melon can be an excellent base for compote. You will need a fruit weighing just over 1 kg. In his company:

• drinking water - 1 l;
• citric acid - 2 g;
• sugar - 600 g.

Pliable and tender melon is created for sweet preparations. Recipes are usually very simple, and there are many variations: compotes, jam or pieces in a marinade. It is only important to choose quality fruits.

Melon for the winter: video