Autumn is the time for harvesting, including melons. These are very sweet fruits that almost all people like. To save summer taste for the winter, they are used to make various blanks.

This product can be prepared not only in the form of compote, jam or preserves, but also canned pieces that practically do not differ from the taste of fresh fruit.

Melons should be purchased from specialized stores or markets where products are subject to mandatory inspections. Under no circumstances take melons along the routes, as they absorb harmful substances.

Before pickling, the fruits must be washed under cold water. Remember, if when you press on the peel with your finger it springs back, then the crop is unripe.

In today's article we will look at the most popular recipes blanks. This does not require sterilization, so the seaming process takes only a few minutes.

Preserving fruits using this method allows you to obtain a product that tastes almost indistinguishable from pickled pineapples. Therefore, take note of this method of preparing for the winter.

Ingredients:

• 2.5 kg melon;
• 400 g granulated sugar;
• Vanillin;
• 1 liter of water;
• 1 tsp citric acid.

Preparation

First, dissolve sugar, citric acid and a pinch of vanillin in a saucepan with water. Mix everything thoroughly so that the granulated sugar crystals are completely dissolved. Place on the burner and bring to a boil.

Cut the ripe melon into two parts and remove all the seeds. Then cut out the rind and cut the flesh into small pieces of any shape.

Immediately distribute the chopped slices into clean and dry jars. When the syrup boils, pour it over the “pineapples”.

Cover the bottom of a thick-walled pan with a towel and place the filled jars into it. Place on the stove and pour hot water to the hangers of glass jars. Sterilize within 10 minutes after the liquid boils.

We roll up the workpiece using a special key, or tighten the lids.

The taste of the pieces really resembles the aroma of pineapples. And the syrup can be used for impregnation.

Simple recipe for canned melon

If you want to cook delicious preparation, then do not use overripe fruits, otherwise the snack will resemble jam more than canned pieces. Let's consider another simple way to prepare fruit for the winter.

Ingredients:

• 0.5 kg white sugar;
• 1 tbsp citric acid;
• 1 liter of water.

Preparation

We wash the melon with a dense structure under running water. Then we cut it in half, remove the seeds and cut into the usual slices. Cut off the peel and chop the pulp into small cubes.

Place the prepared pieces tightly into sterilized jars to the very top.

To prepare the syrup, pour citric acid and sugar into a saucepan with cold water. Place the container on the burner and bring the mixture to a boil.

Pour hot syrup into jars of melon.

Sterilize the workpiece in boiling water for 15-20 minutes. The time depends on the volume of the cans.

All that remains is to roll up the lids and wrap the jars upside down. Leave until completely cool, then put in the refrigerator or pantry.

Finger-licking melon for the winter

If you open a jar of melon according to this recipe, then a pleasant summer scent will spread throughout the apartment, and of course, will not leave anyone indifferent. Therefore, the snack is eaten almost instantly.

Ingredients:

• 2 kg of ripe melon;
• 350 g granulated sugar;
• 1 tsp citric acid;
• 1 liter of boiled water.

Preparation

For this the recipe will do even unripe and tasteless fruits. First you need to rinse it with cold water, then cut off the crust and remove the seeds. Cut into small cubes as shown in the photo below. The main thing is not to eat the whole melon while you are processing it.

Place a saucepan with water on the stove and stir citric acid and sugar in it. While the syrup is boiling, distribute the slices into sterilized jars. It is better to use 0.5-liter containers so that there is just enough for one time.

When the syrup boils, immediately pour it into jars with melon pieces.

Now the workpiece needs to be sterilized in a container with water. It is enough to boil small jars for 10 minutes.

Screw on the lids and put them in a warm place for several hours. These slices can be used to decorate cakes or ice cream.

How to preserve melon for the winter so that it is as fresh as possible

Thanks to the following recipe, the pieces of fruit will resemble the taste of fresh melon, but in fact, they are even more aromatic. Therefore, it is difficult to pull one away from such a dessert.

Ingredients:

• 1 kg melon;
• ½ tsp citric acid;
• 1.5 cups granulated sugar.

Preparation

The recipe is quite simple. You need to wash the melon, cut out the peel and remove the seeds. Cut the pulp into medium-sized cubes.

Place the slices compactly in sterile jars. Fill the container with boiling water and leave for 10 minutes. Then pour the liquid into a saucepan, add citric acid and granulated sugar. Place on the stove and bring to a boil.

Fill the jars with the resulting syrup.

After this, the workpiece must be sterilized in boiling water for 5 minutes. Then roll up the lids and set aside to cool. room temperature.

Miracle melon in syrup for the winter

Ingredients:

• Ripe melon;
• 2 cups sugar;
• 1 tsp citric acid;
• 1 tsp vanilla sugar;
• 1 liter of water.

Preparation

The number of fruits depends on their size. We pre-sterilize glass jars in any convenient way.

To cook the syrup, just bring water to a boil with citric acid, vanilla and regular sugar. After this, the mixture should be cooled.

The melon may be a little underripe, there’s nothing wrong with that. First wash the fruits with cold water, then cut them in half, remove the seeds and remove the peel. Grind the pulp into small pieces of any shape.

Place the chopped slices tightly into clean jars and fill them with the prepared syrup to the very top.

If you used jars with a volume of no more than 0.5 liters, then boil them for ten minutes. A larger container will need to be sterilized for at least 15 minutes.

We leave the workpiece in a warm place until it cools completely, and then put it in a cool place.

Pickled melon pieces in a jar

Using this recipe you can prepare a wonderful dessert for festive table and baking. Pickled melon pieces can also be used to make fruit salads.

Ingredients:

• 1 kg melon;
• 2 tbsp natural honey;
• 2 pinches of ginger;
• 100 ml 9% table vinegar;
• 2 pinches of cinnamon;
• 1 pinch of salt.
• 1 glass of boiled water.

Preparation

In order not to be distracted during the marinating process, immediately prepare necessary products. Wash the fruit, then cut out the rind and remove the seeds. Cut the pulp into small pieces.

To prepare pieces for the winter, we should definitely prepare a marinade. Pour into the container cold water, mix thoroughly in it natural honey. Then add salt ground ginger and cinnamon. Add vinegar and bring the mixture to a boil.

Meanwhile, distribute the melon slices among glass jars. When the marinade boils, pour it into containers.

So that the workpiece does not explode and is stored long time, it should be sterilized. To do this, boil the jars for 10 minutes.

We roll up the jars with metal lids, which must first be sterilized. The workpiece must be marinated for at least two days.

The snack should be stored in a cool place. It can be served as a stand-alone dessert or used to prepare various baked goods.

Step-by-step recipe for canning sweet melon without sterilization

If you have little time and no desire to boil the workpiece, then use with the following recipe. It only takes a few minutes to prepare sweet snack for the winter.

Ingredients:

• 1 kg of ripe melon;
• 2 pinches of citric acid;
• 250 g granulated sugar.

Preparation

First you need to prepare the fruits. To do this, cut them in half and remove all the seeds from the middle. Then we cut it into pieces, cut off the rind, and then chop the pulp into small cubes so that they fit tightly in the jars.

Place the pieces tightly in sterile jars. Fill them with boiling water to the very top and leave for ten minutes.

At the next stage, pour the liquid into a saucepan, add citric acid and granulated sugar. Mix everything thoroughly and bring to a boil. Pour the prepared syrup over the pieces.

After ten minutes, drain the syrup and boil again. Fill the mixture and close the lids. Leave the jars upside down in a warm place so that they cool completely naturally.

How to freeze melon at home

Well, now a bonus. If for some reason you do not want to preserve fruits, then you can simply freeze them for the winter. This is not difficult to do. Detailed instructions watch in the video:

If you have time, then use all the recipes. This way you can determine which preservation method your family members will like best. And already on next year use a proven cooking option.

Pickled melon - Have you ever tried such an unusual melon preparation? Now, watermelon is often pickled, but not every housewife knows that ripe and fragrant melon can also be prepared for the winter. Try this easy homemade pickled melon recipe.

For preparing pickled melon, well-ripened melons with firm flesh are suitable.

In addition to melons, we will need the following products:

— Ground cinnamon 0.5g. (calculated for liter jar blanks)

— Cloves (grains) 3-4 pcs. (calculated for a liter jar of the product)

— Water 1.5 liters (calculated for 5 liter jars)

— Granulated sugar – 550g. (calculation for 5 liter jars)

— Table vinegar concentration 5% (calculated for 5 liter jars)

The melons need to be thoroughly washed with a brush and blotted dry. Then, the melon fruits need to be cut in half, peeled, scooped out the seeds with a spoon and cut into small square pieces.

We blanch the resulting pieces. It's easy to do, but some skill won't hurt. Let us remind you how to blanch correctly: very quickly, for just one second, immerse the melon pieces in boiling water, remove and immediately cool in clean cold water.

Place spices (cloves, cinnamon) on the bottom of the prepared container, place blanched melon on top of the spices and pour hot marinade mixture over it.

Cover the jars filled and filled with boiling marinade with sterile sealing lids and place them in a container with water brought to 50 degrees. Sterilize for approximately 12 minutes.

After sterilizing the jars with homemade need to be rolled up and cooled immediately.

Opened pickled melon in winter will immediately fill the kitchen with the smell of ripe fragrant melon, a kind of “scent of summer”. And the taste of this unusual workpiece, You will not be disappointed. You can eat it as an independent delicacy, or you can bake it. fragrant pie with melon filling.

When you didn't get it too much sweet melon, don't be upset. It can be prepared for future use. Below we will tell you how to prepare melon in syrup for the winter without sterilization. The preservation turns out very tender, tasty and aromatic.

Recipe for melon in syrup for the winter

Ingredients:

• ripe melon – 1.3 kg;
• – a pinch;
• vanillin - a pinch;
• sugar – 300 g.

Preparation

Cut the skin off the melon, cut the pulp into cubes and place in a jar. Pour boiling water on top and leave for 10 minutes. Drain the liquid from the jar, add sugar and vanilla sugar. Let's boil. Then pour the resulting syrup into the melon, let it stand for 10 minutes, drain, let it boil and pour again. Now we roll up the jars and send them for storage.

Melon with lemon for the winter in syrup

Ingredients:

• melon – 5 kg;
• medium-sized lemons – 2 pcs.;
• sugar – 800 g.

Preparation

Wash the melon well, cut into slices and clean out the middle. Wash the lemon too and cut it into slices. We sterilize jars in any convenient way. Place the melon slices and lemon in jars, pour boiling water over them and let stand for 5 minutes. Then pour the water into the pan and add sugar. Stirring, let the liquid boil. Pour the syrup over the melon and roll it up. Turn it over, put it on the neck, wrap it and let it cool in this form.

Fragrant melon in syrup for the winter

Ingredients:

• melon – 2 kg;
• sugar – 500 g;
• vinegar – 50 ml;
• drinking water– 1.5 liters.

Preparation

Peel the washed melon and cut the pulp into slices. Place a few clove buds at the bottom of each jar. We adjust the amount of this spice ourselves. If someone doesn't like her, you can do without her altogether. So, let's put the melon in. Then fill it with hot syrup made from sugar and water, add vinegar and immediately seal it.

Everyone knows that the most delicious melon one that is well ripened and has juicy sweet flesh. However, it often happens that fruits purchased on the market are not of very high quality, with watery and unsweetened pulp. Do not rush to throw them away, because even from such melons you can successfully prepare a wonderful dessert. It is enough to know some of the nuances of pickling to turn fruits that seem unappetizing at first glance into a culinary masterpiece.

It is advisable to put melons of the same variety in one jar, since each variety has its own pulp structure. Melons with hard pulp should not be mixed with oily varieties, so as not to spoil appearance and the taste of the product.

Fruit preparation

Selected and sorted unripe fruits must be cut into two halves and seeds selected. Using a spoon, carefully scrape out the insides of the melon so that no fibers remain to which the seeds are attached.

Next, you need to peel the fruit. To do this, cut the melon into slices and cut off the peel with a knife. Cut the peeled slices into large pieces(about 3 cm) and place tightly in prepared jars, filling them to the top.

In each jar of melon put:

• a few peas of allspice;
• 1 clove each.

Preparing the marinade

For two 1.5 liter jars (filled with melon) you will need:

• 1.5 liters of water;
• 500 g sugar;
• 150 g vinegar (9%).

Pour sugar into water and put on fire. Heat the marinade until all the sugar has melted; there is no need to boil it.

As soon as the sugar crystals dissolve, add vinegar to the brine and immediately pour it into the jars of melon.

Sterilization of the workpiece

Place the jars filled with marinade in a wide saucepan, laying an old towel on the bottom, and pour warm water into it so that it reaches the hangers of the jars. Cover each jar with a lid and set to sterilize.

Sterilization time depends on the volume of the jar:

• for containers with a volume of 1 liter – 15 minutes;
• for containers with a volume of 1.5 liters – 20 minutes;
• for containers with a volume of 2 liters – 25 minutes.

During sterilization, cover the pan with jars on top with a second pan or cauldron. This way the jars will steam better.

After the specified time has passed, roll up the jars, turn them upside down, wrap them and leave until they cool completely. Pickled melon can be eaten as a separate dessert. It is also good as a filling for pies.

Melon is a fragrant fruit with tender, sweet-honey pulp, good as in 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 the Kolkhoz Woman, who 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 red pulp. orange color– Contaloupe, 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 prolonged 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 pulp fruit, 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, jams, compotes, frozen jams, confitures - this is not all that can be prepared from of this ingredient. You can make either a one-ingredient delicacy or a complex sweet suitable for a festive table.

Variation of classic melon jam

By this recipe a delicious jam-like jam is prepared, which is best obtained from slightly unripe fruits melon culture. 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 gives a sweet dish a pleasant sourness, so lemon is often added to various preparations from fruit ingredients. Required Ingredients 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, add vanillin;
• 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

Spice has 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:

• added to vegetable slices lemon juice and 300 grams of sugar;
• 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;
• V finished product add cinnamon, mix and place in containers.

With bananas

There are many recipes for preparing melons with bananas; a rather interesting recipe that also uses 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 crop produces excellent fragrant 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;
• root fresh ginger- 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 placed 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 spiced 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;
• lemon 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

For ripe sweet pulp doesn't require a lot of sugar own juice It 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 boiling water and cover 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 a similar harvesting method you can achieve great result. For such unusual dessert required:

• 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 workpiece acquires the maximum rich taste after standing in a cool place.

Melon jam in a slow cooker

This kitchen appliance, undoubtedly makes life easier for housewives, and it can also be used to prepare melon jam - quickly and without special effort. 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 nylon cover, 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 tasty, healthy, aromatic dessert from melon, and the effort spent on cooking was not in vain.