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

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

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

Selection and preparation of main ingredients

There are often only a few popular varieties of juicy berries on sale. It is recommended to select weighty, elongated fruits. This variety is better suited for preservation and long-term storage.

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

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

Cooking recipes

It won’t be difficult to prepare juicy and aromatic berries at home if you follow the recipe and technology exactly. Many dishes are prepared from this sweet component: jam, marmalade, compote, pastille, confiture. But it is also recommended to prepare canned food from pieces of melon, which will taste similar to pineapple.

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

With ginger

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

Ingredients listed are for 1 liter container. Ingredients:

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

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

Carry out heat treatment: place the jars with the preparation in a saucepan with boiling water and hold for 10 minutes. Only after this you need to seal it, turn it over and give it time to cool.

With pineapple

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

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

How to prepare: you need to take care of the canning jars in advance - wash them well with soda solution and heat treat them. Peel the main component and cut into medium cubes. Peel the pineapple and cut into thick slices. Then you need to take the clove buds and place them at the bottom of the container to close. Add pineapple and chopped melon there.

Afterwards you need to prepare sweet syrup. In a separate cooking container, boil water, sugar and vinegar. The resulting hot solution needs to be filled into containers and the jars sterilized. To do this, keep the containers in a saucepan with boiling water for 15 minutes. Roll up, turn over and store.

In spicy syrup

To preserve sweet berries using this method, you will need to add spices and a little strong drink. This composition of taste creates a unique aroma and will be an excellent decoration for the holiday table. Many people will like the original recipe. Ingredients:

• two medium fruits;
• a pair of clove buds;
• 600 grams of sugar;
• half a liter of filtered water;
• 250 milliliters of port wine;
• cinnamon;
• a packet of vanillin.

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

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

Without sterilization

To minimize the preparation time for winter pickled snacks, you can choose the optimal recipe for yourself. One of these quick methods of whipping up preparations is a recipe without sterilizing containers. The taste and shelf life of such a product remains the same, but the time for preparing other preserves is much longer.

Ingredients:

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

How to prepare: the main sweet product needs to be washed, peeled and cut into small cubes. Boil the liquid in a separate cooking container and place the melon cubes in it. Wait a few minutes and pour in lemon juice, which must be squeezed out first. Add the specified amount of sugar and boil the mixture for half an hour. Pour the sweet syrup into clean containers and preserve. Turn the containers over and wait until completely cooled. Hide the workpiece for storage.

In honey with cinnamon

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

Ingredients:

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

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

After the time has passed, pour in the specified amount of vinegar, mix and remove from the stove. Place the main component in sterile containers and add hot syrup. Sterilize in the oven. Turn over, wait for cooling and store.

Best before date

Canned melon preparation, which has undergone complete preliminary preservation and has been prepared according to all standards, can be stored for up to 10 months. After this expiration date, the taste of the preserved product deteriorates significantly, and subsequently the twist may completely deteriorate. If the containers are not stored in a cool place, then the shelf life is reduced to several months.

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.

There are few people who don’t love the fragrant, sweet, tasty melon. And I really want to preserve this taste of autumn for the winter. Jam, preserves, compotes - all this also has a place on the winter table. But the real, original taste will be preserved by the recipe for canning melon in a jar without sterilization. This melon crop, oddly enough, is considered a vegetable, as it belongs to the Cucurbitaceae, genus Cucumber. Like many vegetables, melon is excellent at absorbing odors, which allows for endless experimentation.

Cooking features

Preparing the fruit and jars will not take much time, but it all depends on the volume of expected preparations. Melon is prepared for the winter in the same way as watermelon. It is thoroughly washed with a brush, the skin is cut off, the core is cleaned and cut into large pieces in the form of cubes about 4 cm. It will not be difficult to fill a jar of any size with such cubes.

The fruits should have a dense consistency, preferably aromatic varieties.

Since this is not jam, there is no need to sterilize the fruit in syrup. But the jars still need to be heated. To do this, place the dry container in the oven for a few minutes, while the sealing lids are boiled in a pan of water.

While the jar is being sterilized, sweet syrup is boiled. It is prepared from sugar, water and citric acid is added for preservation (preservation). Sliced ​​melon is placed in prepared jars, filled with syrup and sealed with a lid.

Cool the resulting melon preparation by turning the jar upside down and wrapping it in a warm blanket, rug or old fur coat, until the jars have completely cooled down.

Various recipes for canning melon

It is not always possible to grow or buy fruit of sweet, aromatic varieties. If it tastes more like grass, don't throw it away. There are many options for preservation with the addition of various ingredients.

Recipe with ginger

Ginger is a rather pungent seasoning. Therefore, when adding it to preservation, it is necessary to observe the measure. In the proposed recipe, all ingredients are indicated for 1 liter of the final product.

To prepare melon with ginger, you will need:

• small melon;
• ginger root 3–4 cm;
• sugar – 100 gr.;
• citric acid - a small pinch;
• water.

Step by step recipe:

1. 1. Prepare and cut the fruit.
2. 2. Peel the ginger and cut into thin slices. If the plates are wide, divide them in half.
3. 3. First place ginger on the bottom of the baked jar.
4. 4. Add chopped pieces.
5. 5. Make syrup from sugar, water and citric acid.
6. 6. Pour boiling syrup into the jar, leaving 1.5 cm from the edge.
7. 7. Close tightly with a lid.

Preparation with pineapple

When a fragrant melon and a unique, exotic pineapple coexist in one jar, it’s fantastically delicious.

The following ingredients will be required:

• two small melons;
• table vinegar - 150 ml (can be replaced with a pinch of citric acid);
• pineapple - it should be 2 times less than melon;
• water – 1.5 l;
• cloves – 6 pcs.;
• sugar – 0.5 kg.

You need to preserve as follows:

1. 1. Prepare jars, cut the fruit.
2. 2. Cut the pineapple into cubes.
3. 3. Place cloves on the bottom of the jar.
4. 4. Add melon mixed with pineapple.
5. 5. Boil syrup from water, sugar and citric acid (or vinegar).
6. 6. Fill the contents of the jar with syrup.
7. 7. Close the lid tightly, turn over and wrap the container.

Melon recipe with spiced syrup

Spices and port wine are the basis for the “winter” mulled wine drink. But they can also be used to make a unique syrup for a new way to prepare flavorful melon. The ingredients you will need:

• two small melons;
• cloves – 3 pcs.;
• sugar – 0.5 kg;
• water 0.5 l;
• port wine – 230 ml;
• cinnamon – 1 stick;
• vanilla – 1 pod (vanillin packet).

Step by step recipe:

1. 1. Prepare the fruit and jar.
2. 2. Prepare syrup from water and sugar. As soon as the syrup boils, add cinnamon, vanilla, cloves. Let it boil.
3. 3. Remove the boiling syrup from the heat and pour the melon into it.
4. 4. Pour in port wine, leave for 15 minutes.
5. 5. Take out the melon and put it in another bowl.
6. 6. Reduce the syrup by half.
7. 7. Place the chopped cubes in sterilized jars.
8. 8. Pour in the strained syrup.
9. 9. Seal with a lid, turn over and wrap until completely cool.

Aromatic melons are prepared for the winter in many different recipes. Honey is added instead of sugar, cinnamon is added, pineapples are replaced with apples, etc.

Each housewife has her own tricks both in choosing a product and in the method of preparation. Some useful tips:

• It is important to choose the right melon itself. The fruit should not be overripe, loose, fibrous or soft in structure. If the consistency is not dense, the result will not be hard pieces that look like fresh melon, but jam or jam.
• When slicing, slices are first made, they are divided by transverse cuts into small cubes, which are then simply cut off with a knife.
• If the jar is sterilized in a container with water, do not allow it to boil strongly so that water does not get inside the jar.

Syrup from canned melon is perfect for making jelly, yogurt or fruit drinks, for soaking baked goods, adding to porridge and other dishes.

Few of the lovers of this relative of the pumpkin have thought about whether the aromatic melon or dishes made from it can be preserved for the winter. Recipes with photos of such melon preparations are infrequent guests of cookbooks and websites.

Melon is a rounded fruit of a creeping plant of the pumpkin family, rich in fiber, antioxidants and vitamins B and C. The fruit is harvested from June to September, and it is available fresh until almost the end of winter. Fans of canned melon recipes use a variety of preservation methods to preserve this sweet and flavorful seasonal fruit for a long time.

How to choose a good melon

Melon selection best quality is important to ensure its safety over a long period, including during conservation. Proper canning of melon and preserving dishes made from it for the winter is impossible without taking into account three criteria for correct selection:

• smell;
• appearance.

Touch, smell, sight... Your senses must be fully engaged to find the right fruit. Choose heavy and fragrant melon. Depending on its ripeness, you can enjoy it immediately or keep it in the refrigerator for several days.

To select the best fruits, follow these tips:

1. First of all, weigh the fruit in your hands. He must be heavy, and its surface should be smooth. If the melon is too heavy, this means that the fruit was soaked in sugar water, and the result of following any recipe will be unpredictable.
2. Ripe melons produce a typical sweet aroma. More mature fruit is more fragrant. In addition, you need to pay attention to the smell of the fruit stem - the richer it is, the tastier the melon pulp.
3. Finally, inspect the peduncle and stem. Availability cracks on the stem and the skin around it indicates that the melon is ripe and therefore ready to eat.

Sellers sometimes offer try the fruit tastes good, so don't be shy and allow yourself to appeal to your taste buds to refine your canned melon recipe selection.

Fresh storage

Whole melon can be stored for no more than five or six days at room temperature in a dry, ventilated shelter. This regimen may also allow the fetus to reach full maturity. A whole melon can be stored for several days in the fruit drawer of the refrigerator at 10°C to 12°C. In this case, it can be covered with cling film to limit the spread of odors.

Cut melon can be stored for one or two days in the refrigerator.

How else can melon be preserved for the winter?

Recipes for melon preparations and some techniques will allow you to forget about the seasonality of the fruit, so that even in winter you can give yourself a fragrant piece of summer taste from time to time.

Freezing

Preparation

You should know that melon itself is difficult to freeze. Due to the high content of liquid, which, when frozen, ruptures the cells of the fetus, the taste of the frozen product is greatly distorted. But this does not mean that it cannot be frozen.

Canning melon for the winter in the freezer is possible provided there is little preliminary preparation fruit, a kind of “sealing” of the pieces so that when defrosted they retain their taste.

First of all, set your freezer to a temperature of -25 to -35 degrees or, if available, set the super freezing.

For canning, choose ripe and as fresh fruit as possible. The best option is to have it cut in front of you. Wash the fruit, dry it and cut it in half. Remove the seed part and cut off the skin. Cut the pulp cubes.

Freezing recipe option 1

Squeeze the juice from one or more lemons into a bowl, depending on the volume of the preparation, and immerse the resulting melon cubes in it. You can use a sieve to avoid wasting excess juice. Covered lemon juice Carefully remove the pieces from the bowl with lemon juice, place them in a single layer on a flat surface and place them in the freezer for a day. Every other day, put them in bags or containers and store them in the freezer for at least three months.

The remaining lemon juice can be used to make lemonade according to any of the recipes you know, or pour into ice cube molds and use as an addition to fruit juice cocktails.

Freezing recipe, option 2

Prepare liquid sugar syrup, for example, according to the recipe below. Dip the melon pieces into it, then let the excess drip off and place in a single row on a flat surface and freeze.

Defrosting Melon can be made in the refrigerator, microwave or in a water bath. To defrost in the refrigerator, take out the required amount and leave it in a closed container to defrost on the warmest shelf of the refrigerator.

Melon syrup and sorbet recipes

Melon syrup and melon sorbet can also be stored in the freezer. obtained by mixing pieces of fruit in a mixer, and then simmering over low heat with sugar. The resulting syrup is placed in tempered glass or plastic jars or cups and stored in the freezer for ten months at a temperature of -18 ° C to -25 ° C.

It is obtained by mixing melon pulp, lemon juice and granulated sugar. The resulting product is then mixed in an ice cream maker or chilled, churned in a mixer, and then placed in the freezer at a temperature of -24 ° C to -34 ° C. The sorbet prepared in this way can be stored for eight to ten months.

Canned melon for the winter in syrup

Sugar syrup

Sterilize pre-cans. This can be done in any available way - boil, steam, use a double boiler, convection oven, multicooker or pressure cooker.

Prepare the syrup by dissolving sugar in water in a ratio of one to two or one to one, depending on your taste and the sweetness of the fruit itself.

Place the prepared melon pieces into two-thirds jars and fill with syrup. Close the jars without over-tightening.

Sterilize the jars at 100 degrees for half an hour to forty minutes.

Allow the jars to cool completely on their own by placing them on a surface that is not too cold, such as a cutting board.

Grape syrup

For a kilogram of pulp cut into pieces, take four hundred grams of sugar, a good bunch white grapes and a quarter of a vanilla pod (or a teaspoon of vanilla sugar).

Prepare the jars and lids by sterilizing them for at least a quarter of an hour in boiling water.

Place the melon pieces in a bowl and sprinkle with some of the sugar. Stir so that the sugar is evenly distributed over their surface and leave for two hours marinate.

Place the prepared pulp into jars. Squeeze the juice out of the grapes, pour it into a saucepan, add vanilla and gently simmer over low heat. Pour the grape syrup into jars, completely covering the melon pieces.

Close the jars tightly, but not too tightly, and sterilize for at least half an hour in boiling water.

Serve with salad or popsicles.

Anise syrup

For a kilogram of ripe melon pulp prepared in advance, take one liter of water, four hundred grams of powdered sugar or granulated sugar, two to three stars anise(star anise) and half a glass of white vinegar.

To pre-prepare the pulp, wash the melon, dry it and cut the fruit in half. Remove the seeds and fibers, cut off the skin and cut the melon pulp into cubes. Place the cubes in a bowl, then add water to cover them completely and add white vinegar. Mix thoroughly and place in cool place (in the refrigerator) overnight.

The next day, drain the marinade and rinse the melon pieces under cold running water. Place in the refrigerator for a while.

Pour a liter of water mixed with sugar into a saucepan and add anise. Cook for 10 minutes. Then leave to infuse for a quarter of an hour.

At this time, sterilize the jars for ten to fifteen minutes.

Place the melon pieces in jars, pour in the syrup and seal tightly.

Sterilize jars with the finished product for half an hour to forty minutes at a temperature of 90 ° - 100 ° C. Let cool in water, then wipe the jars and place in a cool place.

Melon serving recipes

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.