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

Dried melon

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

This winter melon recipe requires only this berry. It is more convenient to cook it dry, but you can simply spread it out at room temperature under the sun.

Store the finished dried melon in a dry, dark place. You can also pack it in vacuum bags.

Canned melon

Canned for the winter, it retains all its taste. If cooked correctly, it will resemble 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, pickled 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 and served as a filling for pancakes.

Melon pastille

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

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

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

Even if the household does not have a dryer, there are no fewer options for what to prepare from melon for the winter. Instead of this device, you can use an oven. In this case, the pastille puree is distributed in a thin layer on parchment paper, having previously greased it with vegetable oil.

Melon is a universal delicacy that is useful both raw and as a basis 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 melon is perfect for hearty winter baking, filling for cakes, pies or pancakes.

In dried form, it can be served with nuts and nuts, and can also be used to decorate desserts. Pastila is an unusual sweet that is not even sold in all supermarkets. In any case, it’s worth taking care in the summer and preserving the melon taste and aroma throughout the year.

Description

Melon puree does not have to be frozen, it can also be sealed in glass jars, the only difference will be that in this case we will have to add a lot of sugar and this will significantly affect the taste. That is why, if you want to enjoy the completely natural taste of melon in winter, then simply freeze it in the form of puree. This method has a lot of positive aspects: it will not take much time and effort, the melon will retain its taste and smell, the preparation will be dietary and very healthy. Just imagine how delicious pancakes or homemade puff pastries with melon puree will be.
A step-by-step recipe with photos will clearly demonstrate to you each stage of preparing melon puree for the winter, so you won’t have any problems with the preparation. The only thing you need to do is choose the right melon. The fruit should be dense, ripe and sweet, then the puree will turn out appropriate. In addition to the fact that melon itself is very useful in terms of vitamins, it also has a positive effect on the functioning of the stomach, normalizes metabolism and stimulates the pancreas. Children will simply be delighted with the opportunity to enjoy toast with melon puree for breakfast in winter. This is not the only way to use such a blank, but we leave everything else to your own imagination. Let's start preparing delicious melon puree at home for the winter.

Ingredients

Melon puree - recipe

Let's prepare all the ingredients we need to prepare such a healthy preparation. It is best to rinse the melon in advance and remove the seeds inside. In the ingredients, the amount of melon is indicated in already peeled form; take this fact into account before starting cooking.

Cut the peeled melon pulp into small pieces as shown in the photo and place in a deep bowl. The easiest way is to immediately place the melon pieces into the bowl of an immersion blender.

Carefully bring the melon to a smooth puree, taste for sweetness and add as much granulated sugar as you see fit. The sweetness of melon directly depends on its variety, so the amount of sugar in the ingredients is indicated approximately.

Then there are two options for the development of events: you can freeze the melon in this form, or you can strain the juice and freeze only that. For freezing, it is best to use small portion molds, so as not to re-freeze the entire workpiece again. Place the melon in the chosen form, cover or wrap it with film and place it in the freezer until completely frozen. In the future, you can use this preparation to prepare other desserts or as an addition to porridges; you will get a very low-calorie and tasty dish.

Calories: Not specified
Cooking time: Not indicated

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





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

Recipe with photos step by step:

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




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




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




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






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




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




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




Enjoy your meal!

And it turns out very tasty

Melon jam in some countries is valued as highly as natural bee honey due to its taste and benefits hidden in its composition. Of course, heat treatment somewhat reduces the amount of beneficial vitamins and other substances compared to fresh melon, but this is quite enough to sweetly meet the winter without vitamin deficiency, fatigue and bad mood.

Melon jam, prepared according to the classic recipe, consists of beautiful amber pieces of pulp in a thick, aromatic syrup. It can be served with toast for tea, then on the table it will look like a piece of summer sun in a bowl.

For this winter preparation you will need:

• 1000 g prepared melon pulp;
• 1200 g crystalline white sugar;
• 300 ml water;
• 5 g vanilla powder;
• 3 g citric acid crystals.

Sequence of work step by step:

1. Boil water in a saucepan of the appropriate size and place the diced melon in it for five minutes. Then drain the water and let the pulp cool completely.
2. Make syrup from sugar, vanilla, lemon acid and water. For syrup, you can use the water in which the melon was blanched.
3. Pour the hot syrup over the cooled melon cubes and leave for 6 hours.
4. After soaking in syrup, bring the contents of the container to a boil, boil for a quarter of an hour and can be preserved. Containers for preservation should definitely be sterilized.

The simplest recipe

This recipe can easily be called the simplest, both in terms of the quantity of ingredients required and the preparation technology. As for the quality of the raw materials, it is better to choose fruits of those varieties that have hard pulp.

Sugar to fruit ratio:

• 1000 g melon pulp;
• 600 g sugar.

How to cook correctly:

1. Cut the prepared melon pulp (without peel and seeds) into cubes, place in a container in which the jam will be cooked, and sprinkle sugar on top. Leave the raw material alone until the juice is released. Depending on the juiciness of the fruit, this may take about half an hour.
2. After this, bring the melon with sugar in its own juice to a boil over low heat, immediately turn off the stove and let the mixture cool completely under the lid.
3. Then bring the contents of the container to a boil again, boil for a while and seal while hot in sterile jars for long-term storage.

To best preserve the aroma of fresh melon, do not boil the jam for more than five minutes.

With added lemon

A very interesting taste can be obtained from winter melon preparations if you add lemon to it. This component will not only balance the sweetness of the main ingredient and add a fresh citrus aroma, but will also act as a natural preservative due to its acid content.

For melon-lemon jam you need to take:

• 1000 g ripe melon;
• 700 g granulated sugar;
• 1 large lemon.

Cooking algorithm:

1. Wash the ripe melon fruit well, carefully peel it with a kitchen knife, remove the seeds and cut into cubes with sides no smaller than 1-2 cm. Add sugar, mix and leave until the juice comes out.
2. Meanwhile, wipe the lemon washed in hot water dry and cut into 4-8 pieces so that all the seeds can be easily removed from it. After this, pass the seedless citrus through a meat grinder or turn it into a pulp using a stationary blender along with zest and films.
3. Add lemon pulp to the infused melon, stir and bring to a boil over medium heat. Next, boil the jam for half an hour, but over low heat, and cool.
4. With the jam cooled, repeat boiling over low heat for half an hour. While hot, seal it in sterile jars and wrap it in a warm blanket until it cools completely (for 2-3 days).

From melon and watermelon

Melon crops such as melon and watermelon can not only coexist on store shelves in the summer, but also act as a tasty tandem in the form of jam.

To cook a delicious preparation for the winter from the juicy pulp of watermelon and melon, you will need:

• 500 g melon pulp;
• 500 g watermelon pulp;
• 1000 g sugar;
• 2 medium sized lemons;
• 250 ml water.

Cooking method:

1. Cut the pulp of both melons into cubes with sides measuring one centimeter. Place in a saucepan, add 600 g of sugar and put in the refrigerator for a couple of hours until the juice is released.
2. Using a fine grater, carefully remove the zest from the washed lemons and squeeze out the juice. To get more juice, you can roll the fruits on the table using a little pressure.
3. Pour the remaining sugar into a saucepan, pour water into it and boil the syrup. When the sugar is completely dissolved and the contents of the saucepan are boiling, add lemon juice and zest and mix everything.
4. Pour the cooled syrup into a container with fruit pulp, then bring the mixture to a boil, boil for 30-40 minutes and the jam is ready. It can be rolled into prepared jars.

With orange for the winter

Melon jam with orange not only tastes magical, even its aroma is delicious. This fruit-citrus combination has recently become very popular among housewives; such preparations are usually made in small portions.

So for three half-liter jars of melon jam with orange you will need:

• 1500 g melon pulp;
• 2000 g sugar;
• 600 ml drinking water;
• 2 large oranges.

Cooking progress:

1. Cover cubes of melon pulp with half a kilogram of sugar and set aside for two hours.
2. Make syrup from the remaining sugar and water. Pour hot boiling syrup over the pulp and leave to steep for ten hours.
3. Then drain the syrup, boil again and pour hot into the melon, repeat the sweet soaking for 10 hours.
4. Wash and cut the oranges into slices and add to the melon. Next, boil the jam until the melon slices become transparent and the consistency of the final product is thick.
5. While hot, the jam is sealed in clean, sterile jars and covered with iron lids.

Melon jam with cinnamon

Spicy melon jam with the aroma of cinnamon can turn any ordinary dessert into an exquisite dessert, be it ice cream, cottage cheese casserole, pancakes or a regular slice of toasted bread.

The composition of melon jam with cinnamon flavor includes:

• 2000 g melon pulp;
• 2000 g sugar;
• 200 ml vodka;
• 200 ml filtered water;
• 1 medium lemon;
• 1 cinnamon stick in each half-liter jar.

The canning process step by step:

1. Cut the dense and hard (but ripe) melon pulp into cubes 2-3 cm in size. Transfer the prepared pulp into a colander and scald with boiling water. Then leave until the water drains completely.
2. Prepare syrup. To do this, mix half the recipe amount of sugar with vodka and simmer until all the crystals are completely dissolved. After this, add the remaining sugar and pour in water. Cook, stirring until boiling.
3. Boil the melon slices in the syrup until translucent. This will take on average 15-20 minutes. Remove the container from the stove and leave it alone for 12 hours.
4. Then remove the translucent melon cubes and cook the syrup until the volume is reduced by half. After boiling, squeeze the juice of one lemon into the syrup and return the melon.
5. Let the mixture boil a little and you can start canning. Place a cinnamon stick in each sterile jar, fill it to the top with jam and close with an iron lid.

With bananas

A simple and at the same time amazing dessert can be made from melon and bananas. This jam turns out to be very thick and sweet, and the aromas of the two fruits complement each other perfectly.

To make melon and banana jam you need to prepare:

• 750 g melon pulp;
• 400 g bananas without peel;
• 800 g sugar;
• 2 medium lemons;
• 200 ml water.

Cooking:

1. Sprinkle the chopped melon pulp with sugar and forget about it for 12-16 hours.
2. Squeeze the juice of one lemon onto the juiced melon and simmer everything over medium heat for about thirty minutes.
3. Cut the remaining lemon and bananas into rings and place in a saucepan with the jam. After this, reduce the heat to low and, stirring, cook until pureed.
4. Transfer the hot jam into clean, prepared jars and seal.

To increase the shelf life of the workpiece, before rolling the lids, you can cover the top of the jam with a circle of paper dipped in vodka.

Unusual jam from melon peels

The following recipe for melon jam for the winter will cause exclamations of surprise and amazement, since it uses not the juicy sweet pulp of the fruit, but the rinds. Nevertheless, the preparation turns out to be very tasty and relatively inexpensive, since the raw material for it is what is usually sent to the trash.

So, the proportions of the required ingredients:

• 1000 g melon rinds;
• 1000 g sugar;
• 1000 ml of drinking water.

Algorithm for preparing melon peels:

1. Jam is made from the hard and hard part of the fruit, which is located between the pulp and the rough thin peel. To get it, you need to carefully cut off the pulp with a knife, and then carefully get rid of the peel with a potato peeler.
2. Cut the prepared peels into one to two centimeter squares and, after washing in cold water, soak for an hour in salt water. This way you can be absolutely sure that there is no bitter aftertaste in the finished product.
3. Prepare the syrup: mix water and sugar, heat until the crystalline component dissolves.
4. Transfer the peels to the syrup and bring to a boil. Then remove the container from the heat and cool its contents. Repeat boiling and cooling four more times. As a result, the crusts should become transparent.
5. After this, all that remains is to pour the hot preparation into jars and roll up the lids for the winter.

How to cook in a slow cooker?

With almost minimal time, you can prepare delicious melon jam in a slow cooker. This recipe is interesting not only because of the use of a modern gadget, but also because the ingredients combine the queen of autumn with orange (the king of winter) and sesame seeds.

For two half-liter jars of melon jam in a slow cooker you will need:

• 700 g melon pulp;
• 400 g sugar;
• 1 large orange;
• 30 g sesame seeds;
• 20 g vanilla sugar.

Prepare the jam in the following order:

1. The entire procurement process will include preparation of products, heat treatment and rolling into jars. The melon is prepared similarly to the previous recipes. It is washed, peeled from seeds and peel, cut into cubes. The orange is also peeled, membranes and white partitions removed, seeds removed, if any, and cut into cubes.
2. Place slices of melon in a multi-pan, place slices of orange on them, sprinkle both types of sugar and sesame seeds on top. After this, close the lid of the gadget and run the extinguishing program for one hour. During this process, the jam can be stirred from time to time.
3. Pour the finished delicacy into jars to lift your spirits in a dull winter, twist and wrap until it cools completely.

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

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

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

Freezing melon

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

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

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

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

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

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

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

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

Melon with sugar

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

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

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

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

How to pickle melon

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

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

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

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

Melon jam recipes

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

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

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

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

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

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

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

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