Melon recipes for the winter without sterilization. Winter preparations without hassle: melon in syrup without sterilization
It’s almost impossible to find people who don’t really like melon. Those who love her try to do everything they can to enjoy her for as long as possible. Canned melon for the winter in jars according to a variety of recipes can delight you with its taste and freshness even until spring. Winter melon preparations can be used to prepare recipes for desserts, jams, compotes, spicy snacks, fillings, side dishes and salad ingredients.
Melon in vanilla syrup for the winter
To prepare vanilla melon dessert according to this recipe you will need the following ingredients:
- Vanilla pod or vanilla sugar - 1 teaspoon;
- Water - 1 liter;
- Melon - 1-2 pieces;
- Citric acid - 1 teaspoon;
- Sugar - 2 cups.
Wash and sterilize containers with lids for canning. Dissolve sugar in water, add vanilla and bring the solution to a boil. If you use a vanilla pod in this recipe, cut it lengthwise and place it in water, and after boiling, remove it from the syrup. After boiling water with sugar and vanilla, add citric acid, stir and remove from heat to allow the syrup to cool.
While the syrup is cooling, prepare the melon. Cut the fragrant fruit in half, remove the seeds and peel. Cut the melon pulp into slices and then into small cubes.
Place the melon cubes in their own juice into the prepared jars, trying to tightly fill the free space.
Pour the syrup into the jars until it completely covers the cubes. Cover the jars with lids and send them to sterilize - at least 15 minutes for a liter jar and about ten minutes for a half-liter jar.
Seal the jars and leave at room temperature until completely cool, and then you can store them. to a cool place.
Recipe option without sterilization
Prepare the bowl, melon cubes and syrup as described in the recipe above. Place the cubes in hot jars and fill to the top with boiling syrup. Seal the jars with hot lids, turn the necks down, cover with a pillow, blanket or thick towel and wait for natural cooling. Then store it away.
Melon preserved in syrup this way can be stored all winter.
Melon pickled in honey syrup for the winter without sterilization
Take the following products for this recipe:
- Melons - 1 kg,
- Water - 1 glass,
- Honey - 4 tablespoons,
- Grape or apple cider vinegar - 0.5 cups,
- Salt - a pinch.
After washing and peeling the fruit from seeds and peel, cut the pulp into small cubes and place tightly in hot, dry jars, sterilized in advance.
To prepare the marinade according to the recipe, dilute honey. Then, stirring, add salt.
Place the mixture over medium heat and, continuing to stir, wait until it boils. Pour in the vinegar, bring to a boil again and immediately pour over the melon pulp cubes.
Seal the jars with heated lids. For the best taste, let the melon preparation marinate for at least a month, storing it in a cool, dark place; the melon pieces look like gold and look very beautiful both in jars and on the holiday table. After all the longer it sits, the tastier it becomes.
The fruit prepared according to this recipe is perfectly used as a dessert and as an ingredient. for other dishes, such as salads, baked goods or chicken dishes.
Cinnamon compote without sterilization from melon and lemon for the winter
Take the following prescription ingredients:
- Water - 3 liters,
- Melon - 1.5-2 kg,
- Sugar - 1.5 cups,
- Lemon,
- Ground cinnamon - 1 tablespoon.
Wash the fruit, cut in half, remove the seeds and peel, and then cut the pulp into cubes about two centimeters on a side.
Wash the lemon, cut into semicircles and remove the seeds.
Boil water, add melon and lemon pieces into it.
Leave to cook over medium heat for fifteen minutes. When the pieces of pulp acquire the desired soft consistency and the syrup acquires a rich melon taste, pour the finished compote to the top into hot sterilized jars and immediately seal with lids. If you cook melon according to this recipe, the results will be simply licking your fingers, and for a sophisticated taste, you can add pineapple if desired. Preservation does not take much time and is quite simple to do.
Ginger melon, canned for the winter
Take the following components:
- Melon - 2 kg,
- Sugar - 3 cups,
- Citric acid - 1 teaspoon,
- Ground dry ginger - 2 pinches,
- Water - how much cans will “take”.
Prepare the fruit as described in the recipes above and cut the melon pulp into small pieces. You can cut balls out of it with a special knife or a teaspoon.
Place the melon pieces loosely in sterile jars and pour boiling water into them. Cover the jars with a cloth and let the water sit for a while - about twenty minutes.
Drain the water from all the jars into one pan, add sugar, ginger and citric acid. Stir, let it boil and distribute the resulting boiling syrup into the jars.
Seal, turn upside down and let cool naturally.
Canned melon compote for the winter without sterilization
Select the following ingredients:
- Melon - 1 kg,
- Water - 3 liters,
- Sugar - 600 grams,
- Citric acid - half a teaspoon
- The orange is small.
Sterilize jars with lids ahead of time.
Prepare the melon and orange according to the methods described above, removing seeds and peel and cutting them to taste. You can also cut balls from the fruit.
At the height of the watermelon and melon season, I really want to enjoy them not only in the summer, but also prepare them for the winter in order to make the most of their beneficial properties. In this article we will share the best melon recipes for the winter so that you can treat yourself and your loved ones to this delicacy on cold winter evenings.
Fragrant melon jam for the winter
A simple recipe for this sweet will preserve the enchanting melon aroma and its honey taste and will not take much of your time and effort. To get jam-like jam, choose the most ripe melon; for classic jam, slightly unripe, hard varieties are suitable.
The standard ratio of melon and sugar is 1:0.5. That is, for 1 kilogram of melon you need 500 grams of sugar. You can also add bananas for thickness, and lemon zest for flavor.
Step by step description
- Remove peel and seeds from well-washed and dried melon.
- Cut the pulp into medium-sized pieces, add sugar and leave for half an hour.
- Add zest and bananas to the melon and sugar. Bring the mixture to a boil, close the lid and turn off the gas.
- After cooling completely, bring to a boil again and cook for 5-7 minutes.
- Cool the finished jam completely and distribute into jars.
Agree, a rather simple recipe for melon jam for the winter? And most importantly, a very tasty and aromatic dessert will please even the most spoiled sweet tooth.
Amber jam recipe
To prepare a tender, homogeneous jam, you will need a kilogram of melon, one and a half kilograms of sugar, a little vanillin, citric acid and fresh ginger. As for classic jam, the melon is peeled and cut into pieces. Only in the case of jam, you need to cut it as finely as possible or even grind it in a meat grinder or grind it in a blender. Yes, it will take a little longer than we would like, but the result will eclipse all memories of the troubles.
The grated melon is mixed with sugar and left for half an hour to release the juice. After this, add citric acid, vanillin and ginger and boil for no more than ten minutes. The jam is cooled and placed in sterilized jars.
Amazing golden berry jam
In all the recipes, you probably noticed that only the peeled pulp of ripe berries is used. Have you ever tried jam made from melon crusts? If not, we strongly advise you to enjoy this dessert.
For such a dessert you will need hard melon crusts, from which the skin is peeled off in a very thin layer. The crusts are cut into small cubes, covered with sugar in equal proportions and left for several hours to release the juice.
Boil the finished mass over low heat for literally 7-8 minutes, until the melon pieces look like marmalade. The jam is cooled and boiled again for 5 minutes to thicken. When hot, it is placed in sterilized jars and sealed.
Fragrant melon compote
Another simple way to prepare melon for the winter is to cook compote. The fragrant and sweet drink is much tastier and healthier than any juice from the store. The recipe for melon compote for the winter is quite simple. To begin, a kilogram of melon must be peeled, seeds removed and cut into large pieces. In a separate bowl, boil syrup from a liter of water, 500 grams of sugar and a teaspoon of citric acid. The syrup cooking time should not exceed 10 minutes. Melon pieces are added to the syrup and boiled in it for several minutes. The finished melon is placed on the bottom of the jars and filled with hot syrup. The jars are sterilized and sealed. That's all - melon compote is ready for the winter! Jars of compote are cooled and stored.
Canned melon for the winter
An excellent option for preparing melon, which will taste like canned pineapple. The process of preserving melon for the winter is similar to preparing compote from it. Peeled and chopped melon is placed tightly in jars and poured with boiling sweet syrup. Syrup for preservation is prepared according to a fairly standard recipe - from sugar, water and citric acid. You can determine the proportions yourself, to your taste. It all depends on how sweet the melon is and what concentration of sugar you prefer in juices and compotes. Jars of melon filled with hot syrup are sterilized and rolled up. This canned melon for the winter will not only be a delicious dessert, but also an excellent ingredient for salads.
Melon in a spicy marinade
Quite an unusual way of preparing this sweet berry for the winter. It is unusual due to the addition of spices and vinegar to the sweet marinade. This is what gives melon its special piquancy and unusualness. For marinade for ten half-liter jars you will need one and a half liters of water, half a kilo of sugar, two tablespoons of vinegar essence. In each jar you need to place a couple of black peppercorns, cloves and a pinch of cinnamon. Melon pieces are boiled in boiling water for several minutes and placed in jars. The syrup is boiled from water and sugar for ten minutes, to which vinegar is later added. The marinade is poured into jars, after which they, along with the contents, are sterilized and sealed.
Freezing
Do you like to freeze berries, fruits and vegetables for the winter? Then you've probably wondered at least once whether it's possible to freeze melon for the winter? Of course you can! But this method of preparing melon for the winter has its own nuances.
- For freezing, varieties with dense pulp are selected, which are less susceptible to losing their appetizing appearance after defrosting.
- The melon is cut into portions and frozen on plates or trays. For best quality frozen food, keep a small distance between cut pieces. This way they will freeze faster, which will preserve all the vitamins and nutrients.
- Frozen pieces are stored in special bags or plastic containers with a tight-fitting lid.
Frozen melon is used for various cocktails and smoothies. Once defrosted, it is ready to eat, despite a slight loss of appearance.
Juicy melon sorbet at home
A great way to preserve all the best qualities of melon is by making homemade sorbet. The result is delicious homemade ice cream, which is made from absolutely natural ingredients with your own hands.
First you need to cook the syrup from a glass of sugar and a glass of water. Chilled syrup, melon pieces (about four cups of pulp) and a little citrus zest are crushed in a blender to a smooth puree. The finished mass is placed in containers and frozen. As it freezes, you need to stir the sorbet - this way it freezes evenly and pieces of ice do not form.
To obtain a more delicate taste, you can add cream and vanillin to the sorbet before freezing. This way you will get a real melon ice cream, made with your own hands.
Melon for the winter in its own juice
Melon prepared in its own juice is considered no less tasty. This method allows you to preserve the taste and aroma of melon in an undiluted form. This recipe requires ripe juicy melon, sugar and citric acid. For a kilogram of sugar, take 3-4 kilograms of melon and a couple of teaspoons of citric acid. Pieces of peeled and seeded melon are covered with sugar and left for several hours. The ideal option would be to leave the melon under sugar all night - this will give more juice. As soon as enough syrup is formed, the melon is boiled in juice with the addition of citric acid for literally five minutes, placed in jars and canned. Before preservation, all jars and lids are thoroughly sterilized.
Dried melon
You can dry the melon for the winter. More precisely, it is dried. Not many varieties are suitable for this, namely: “torpedo”, “collective farmer” and “gulyabi”. First, the melon is allowed to ripen for several days at room temperature. Then peel, remove the seeds and cut into thin slices. The thickness of such strips should not be more than four centimeters. The cut melon slices are hung on ropes or wires in a well-ventilated room. This drying process lasts at least two weeks, provided that the slices are constantly turned over for better ventilation. Thanks to the uniform evaporation of moisture, the weight of the melon will decrease by about 10-12 times compared to the original.
Ready dried melon slices are quite elastic, which allows them to be braided for convenient and aesthetic storage. Dried melon can also be stored in glass jars with airtight lids.
Dried melon makes very tasty and healthy natural candies. Simply roll the dried slice into a ball and roll it in sesame seeds or ground nuts. Melon and nut rolls are delicious. You will definitely surprise your family and guests with these homemade sweets.
The benefits of melon preparations
Did you know that melon is not only sweet and fragrant, but also an incredibly healthy berry? In this section we will talk about how valuable melon preparations for the winter are. After all, it can be consumed not only fresh, but also preserve all the vitamins and microelements almost all year round.
Vitamins A, PP, B1 and B2 are what melon is rich in. It is also ahead of lemons and oranges in terms of vitamin C content. In terms of the amount of iron, melon is 17 times higher than milk. And thanks to the high content of potassium and magnesium, the melon diet is indicated for people suffering from rheumatism, anemia and diseases of the joints, kidneys and liver.
The pulp of this fragrant berry contains a large amount of starch, pectin, fiber and mineral salts. The high silicon content in melon fruits helps improve the condition of facial skin and increase brain activity.
Just a couple of slices of this ripe berry can instantly lift your mood. All this is thanks to substances that promote the production of the “happiness hormone” - serotonin.
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 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, 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.
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:
- 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.
- Make syrup from sugar, vanilla, lemon acid and water. For syrup, you can use the water in which the melon was blanched.
- Pour hot syrup over the cooled melon cubes and leave for 6 hours.
- 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:
- 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.
- 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.
- 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:
- 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.
- 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.
- 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.
- 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:
- 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.
- 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 with a little pressure.
- 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.
- 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:
- Cover cubes of melon pulp with half a kilogram of sugar and set aside for two hours.
- Make syrup from the remaining sugar and water. Pour hot boiling syrup over the pulp and leave to steep for ten hours.
- Then drain the syrup, boil again and pour hot into the melon, repeat the sweet soaking for 10 hours.
- 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.
- 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.
Cinnamon-flavored melon jam contains:
- 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:
- 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.
- 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.
- 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.
- 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.
- 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:
- Sprinkle the chopped melon pulp with sugar and forget about it for 12-16 hours.
- Squeeze the juice of one lemon onto the juiced melon and simmer everything over medium heat for about thirty minutes.
- 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.
- Transfer the hot jam into clean, prepared jars and seal.
To increase the shelf life of the product, 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 bin.
So, the proportions of the required ingredients:
- 1000 g melon rinds;
- 1000 g sugar;
- 1000 ml of drinking water.
Algorithm for preparing melon peels:
- 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.
- Cut the prepared peels into squares of one or two centimeters 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.
- Prepare the syrup: mix water and sugar, heat until the crystalline component dissolves.
- 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.
- 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:
- The entire procurement process will include preparing the products, heat treatment and rolling into jars. Melon is prepared similarly to 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.
- 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.
- 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. 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. 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.
Another interesting one recipe for melon jam with bananas. The taste is quite original, but it takes several days to prepare. You will need.