Juicy and soft melon is usually adored by both adults and children. It contains many vitamins (B1, B2, A, PP, C) and microelements, in particular iron, so it is recommended for those who suffer from liver, kidney, of cardio-vascular system, disorders digestive system, . The impressive list of benefits of this product makes you wonder if you can eat it. all year round. If you've told your family, "We're canning melon for the winter," the recipes below are sure to come in handy. Such blanks have their own characteristics that should be discussed.

How to preserve melon for the winter?

This melon, canned for the winter, is made quite quickly and will delight you even in January with its exquisite taste.

Ingredients:

• water – 1 l;
• melon – 2.4 kg;
• citric acid – 1 teaspoon;
• sugar – 2 cups.

Preparation

IN liter jar mix sugar and citric acid. Pour water into the mixture, stir well and pour into the pan, then wait for the resulting syrup to boil. Pre-sterilize the jars and place in them peeled melon, cut into medium-sized pieces. Pour boiling syrup over the fruit and place the jars in a container with boiling water for 10 minutes for further sterilization, and then roll up.

Melons canned for the winter without sterilization

If you are wondering what you can quickly make from melon for the winter, this recipe will help solve this problem.

Ingredients:

• melon – 500 g;
• lemon – 0.5 pcs.;
• water – 2 l;
• sugar – 1 glass;

Preparation

Wash the melon well and cut in half. Then peel and remove the seeds. Wash the lemon and cut it in half. Melon pulp cut into pieces in small pieces(size approximately 2x2 cm). We put water in a saucepan on the stove and wait for it to boil, after which we put melon cubes in it and boil for about 2-3 minutes. After this, add sugar and squeeze the juice from one half of a lemon. Cook the resulting compote for about a quarter of an hour and pour it into washed, dry jars. You can also place melon cubes there. On final stage roll up the jars.

Apple and melon jam

This preservation of melon for the winter will certainly impress those who like to bake pies with fruit filling. The jam keeps well and can also be eaten for dessert with a cup of tea or coffee.

Ingredients:

• – 5 g;
• apples – 750 g;
• melon – 650 g;
• sugar – 600 g.

Preparation

We wash the melon well using a brush. Then remove the rough peel and extract the seeds. Chop the remaining pulp into small pieces, which we place in enamel pan, pour in half a glass of water and put on low heat for about a quarter of an hour, remembering to stir. After turning off, rub the still hot melon through a fine sieve using a wooden spoon.

We wash the apples and remove the stems and seeds. Cut into not too large slices, put in another enamel pan and boil for about 10-15 minutes. When the fruits become soft, puree them using a large sieve. Bring the resulting apple mass to a boil again.

Mix both fruit purees in an enamel container and place on low heat. Stirring constantly, gradually add half required norm granulated sugar. Cook the mixture for about 25 minutes, then add citric acid and the remaining sugar and leave on the fire for another quarter of an hour. Pour the finished jam into pre-sterilized and warm jars and roll up. Of all the recipes for canning melon for the winter, this one looks like the most labor-intensive, but the results are worth it.

Melon for the winter - recipes are not limited to usual jam and compote. During the cold period, it is possible to buy this berry in supermarkets, but it is taste qualities 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 excellent suitable for those who adheres healthy image life. This low calorie dessert You can take it with you as a snack or combine it 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 when room temperature under the sun.

Ready dried melon store in a dry, dark place. You can also pack it in vacuum bags.

Canned melon

Canned for the winter, it retains all its taste. If cooked correctly, it will resemble pineapple. For an average melon weighing 2 kg you will need a glass of sugar, a liter of water and a little citric acid.

Melon, pickled for the winter, soaked sugar syrup and remains juicy. In winter it goes well with honey and cinnamon. It is added to cottage cheese casseroles, served as a filling for pancakes.

Melon pastille

One of unusual recipes from melon for the winter - this is marshmallow. Many housewives undeservedly forget about this sweetness, but it can become not only an everyday dessert, but also a real decoration. festive 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 over parchment paper, having previously lubricated it with vegetable oil.

Melon is a universal delicacy that is useful both raw and as a basis for winter preparations. There are many melon recipes step by step with photos, each of which will return summer scent in the cold season. Canned or pickled melon is perfect for a hearty meal. winter baking, fillings 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.

Calories: Not specified
Cooking time: Not indicated

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





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

Recipe with photos step by step:

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




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




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




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






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




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




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




Enjoy your meal!

And it turns out very tasty

When you come across a not-too-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.

Melon- the fruit of a plant that belongs to the cucumber species and the pumpkin family. The homeland of this melon crop is considered to be Northern India and Central Asia, where it was cultivated and later subjected to selection to develop new, improved varieties. Exist historical facts, which speak in favor of the fact that melon was grown in Ancient Egypt.

The fruit of this plant is an elongated sphere of irregular shape, most often its weight does not exceed ten kilograms. Depending on the variety, the color of the melon skin can be yellow, green, white and brown, including shades. The presence of stripes on the surface of the fruit cannot be ruled out. This plant is undemanding to soil and tolerates drought well, but does not tolerate high humidity air.

One sprout can result in two to seven melon fruits.

Eating fruits is useful for the prevention of vitamin deficiency and anemia. Availability large quantity vitamins different groups, micro- and macroelements, various minerals makes melon very useful product. IN fresh fetus pumpkin plant contains a minimum of calories and can be consumed by absolutely everyone. In its dried form, melon is very high in calories and also increases appetite, so its consumption should be limited. Various decoctions and infusions of pumpkin are recommended for calming nervous system. Melon juice improves digestion and can solve many problems gastrointestinal tract. Melon is also used in cosmetology to create nourishing masks.

Before preparing melon for the winter, you should learn how to choose the right ripe and sweet fruit. First of all, you should remember that the fruit of the pumpkin plant fully ripens in August. When purchasing, preference is given to dense and full-bodied fruits with a characteristic and rich fruity smell. The tail of a ripe and sweet melon should be dry on top, but still slightly green inside.

When the melon is selected, you can begin harvesting it for the winter.

When preserving, preference is given to preserves, jams and marmalades. Close up of melon pieces in own juice and syrup. The marmalade made from its pulp is incredibly tasty and natural. It is very easy to make marshmallows from such a sweet fruit without adding sugar or to dry its pulp. Melon is frozen for the winter in pieces, as well as in the form of juice or puree. The variety of recipes for winter preparations of summer fruit for future use is due to its actual unique taste and aroma.

Below are simple step by step recipes with photos of preparing and canning melon for the winter in a variety of ways at home. Methods for storing blanks are also described in detail.

The autumn harvest of melons can be preserved for the winter not only in the form of jam, jam or dried slices. The preservation method allows you to make a winter preparation that will be similar in taste and consistency to a fresh, just cut sweet melon.

The aromatic melon pulp is good on its own. However, it easily absorbs other odors, and therefore allows you to experiment. In a jar of canned melon you can put spices (cloves, vanilla, cinnamon), fresh ginger, pineapple, honey. Preparing for preservation takes just a few minutes, so wrapping up a few jars for the winter is quick and easy.

Canned melon for the winter in jars - general principles of preparation

To prepare a melon for preservation, you need to thoroughly wash it with a stiff brush, cut it into large slices, peel out the core along with the seeds and cut off the skin. Cut large melon slices into neat cubes small size(with an edge of three to four centimeters), which are easy to fill glass jar. All that remains is to boil the syrup, and the melon canned in jars for the winter is ready.

If jars with melon filled with syrup will be sterilized before filling, then there is no need to ignite or steam them before filling.

Simple recipes for canning melon like pineapple in jars for the winter

Simply wash thoroughly with baking soda. If you are preparing canned melon for the winter without sterilization, that is, immediately turnkey, then the jars must first be steamed over boiling water or calcined in the oven.

How to sterilize filled jars? You need to put an old towel on the bottom of a wide pan and place the container on it. Fill the lidded jars with warm water under the neck so that the water does not reach the shoulders about three centimeters. After the water boils, sterilize half-liter jars for 10 minutes, seven-hundred and liter jars for 20 minutes.

You need to cool canned melon in the same way as others. winter preparations: turn the lids down and wrap them in a warm old blanket, fur coat or blanket.

Canned melon for the winter “Sugar”

Very tasty sugar melon, preserved for the winter in jars. It retains the natural aroma and acquires more rich taste. All winter you can eat natural, almost fresh melon and pamper your family with excellent baked goods.

Ingredients:

Large ripe melon;

Two liters of clean water;

Four glasses of granulated sugar;

A teaspoon of citric acid.

Cooking method:

Place the prepared melon pieces into sterilized jars.

Boil the syrup. To do this, pour water into a saucepan, add sugar and put on fire.

While stirring the syrup, wait until the sugar grains are completely dissolved.

When the syrup starts to boil, add citric acid.

Boil the syrup with acid for three minutes.

Pour boiling sugar syrup over the melon pieces.

Sterilize canned melon for the winter in jars covered with lids for ten minutes.

Seal the workpiece, cool and store in a cool room.

Canned melon with ginger

Spine fresh ginger gives the melon a special fresh note, tender and at the same time bright taste. For lovers spicy dishes This version of canned melon for the winter in jars will be a real discovery. The amount of ingredients is indicated approximately per liter of the finished product.

Ingredients:

Medium sized melon;

A piece ginger root(3-4 cm);

One hundred grams of white sugar;

A pinch of citric acid;

Cooking method:

Cut the melon into small slices.

Peel the ginger root with a knife and cut into thin slices.

Place ginger slices at the bottom of sterilized jars.

Fill glass containers melon slices.

Add the amount of granulated sugar.

Add citric acid to each jar.

Boil water and pour boiling water over the melon pieces (leave 1.5-2 cm of air from the surface of the water to the lid).

Prepare a pan for sterilization.

Sterilize the melon, then seal and cool.

Store in a pantry or winter refrigerator.

Canned melon with pineapple

A simple recipe for aromatic and very tasty melon preparation. When combined with pineapple, melon acquires a piquant sourness, which is enhanced by spicy cloves and vinegar. This canned melon is also good for meat salads, and in sweet dishes.

Ingredients:

Two small melons;

150 ml table vinegar;

One and a half liters of drinking water;

Six clove buds;

Half a kilo of white sugar.

Cooking method:

Prepare jars for preservation.

Cut the melon.

Place two clove buds into each sterilized glass jar.

Place and press the melon slices tightly.

Add the amount of sugar to the water, dissolve over heat with constant stirring.

Before boiling the syrup, pour vinegar into it and stir.

Pour hot vinegar syrup over the contents of the jars.

Sterilize the melon as described above for about fifteen minutes.

Seal and send to cool under a blanket.

Keep jars cool, away from sunlight.

Melon canned for the winter in spicy syrup

Spices and port wine can be used to make an amazing syrup for canned melon. Unusual taste And original presentation will turn original blank a gourmet delight.

Ingredients:

Two small melons;

Three buds of cloves;

Half a kilo of sugar;

Half a liter of water;

A glass of port (230 ml);

Cinnamon stick;

A packet of vanilla or a pod of natural vanilla.

Cooking method:

Cut the skin off the melon and discard the seeds.

Take a special spoon for forming ice cream and scoop out the melon pulp so that you get beautiful balls.

IN large saucepan pour water, add vanilla and cinnamon, add cloves and granulated sugar.

Bring the syrup to a boil, remembering to stir.

As soon as the syrup boils, turn off the heat and throw in the sweet liquid into the melon balls.

Pour in the port, close the lid and let the melon balls sit for fifteen minutes.

Remove the melon with a slotted spoon and place in a separate bowl.

Return the syrup to the heat and reduce by half over medium heat.

Place the melon pieces into the boiled thick syrup and let it cool completely.

Place the melon balls into sterilized jars.

Strain the syrup and pour into jars on top of the balls.

Pour a tablespoon of port into each jar, add a clove bud and half a vanilla pod (which were boiled in syrup), if desired.

Sterilize filled jars for half an hour, covering with tin lids.

Seal the jars, cool properly and store.

Canned melon in honey and cinnamon

A rich bouquet of spices combined with honey and vinegar make this recipe special. If you want to pamper yourself with something unusual and tasty in winter, be sure to try preparing this melon, canned for the winter in jars.

Ingredients:

two kilograms of peeled melon;

140 grams of natural honey;

a pinch of salt;

fifty grams of granulated sugar;

two cinnamon sticks;

four pieces each of cloves and star anise;

two hundred milliliters of 9% vinegar;

a pinch of ground paprika;

three peas of allspice.

Cooking method:

Prepare the melon by cutting it into small cubes.

Place all the spices (except paprika), spices and honey, salt and sugar in a saucepan.

Fill with plenty of water and cook aromatic syrup.

When the contents of the saucepan boil, throw in the melon and add paprika.

Simmer the melon pieces for ten minutes over low heat.

Pour in the vinegar, stir and turn off the heat.

Place the melon in jars and pour in the marinade.

Place the filled jars in the oven and dry sterilize at 150 degrees. Half an hour is enough.

Remove the jars and seal immediately.

Cool in the same way as when sterilizing in hot water.

Store in a pantry.

Canned melon for the winter without sterilization

More quick way the preparation is canned melon for the winter without sterilization. The time savings are significant, and the taste and shelf life do not change with this preservation method.

Ingredients:

Half a kilo of peeled melon;

Two liters of water;

Half a lemon;

A glass of sugar.

Cooking method:

Cut the melon into small pieces with a side of 2 cm.

Boil water.

Throw the melon cubes into boiling water and cook over low heat for three minutes.

Squeeze the juice from half a lemon and pour into boiling water.

Add the amount of sugar, stir and cook the contents of the pan for fifteen minutes.

Pour into sterilized jars.

Seal canned melon for the winter without sterilization, turn the jars over and cool.

Store the workpiece in the cold.

Canned melon for the winter in jars - tricks and useful tips

Preservation of melons - great option processing of unsweetened fruit. If you bought a melon unsuccessfully, do not throw it away or eat it forcefully. It is better to preserve it in sugar and enjoy it in winter.

An overripe fruit or a variety with a loose fibrous structure is not suitable for preservation: it will simply fall apart. The result will be especially disastrous if you try to make canned melon for the winter without sterilization. The output will be a jam-like mass, rather than individual slices.

To easily cut a melon, you can do this. Cut the melon as usual, into slices along with the crust. Divide each slice into small pieces using transverse cuts. Then simply cut the flesh off the croqui with a sharp knife. You will get small cubes of small size.

When sterilizing filled jars in a pan of water, do not allow strong bubbling. Sterilization water may get inside the jars.

Syrup from canned melon is perfect for soaking cakes, making fruit drinks or jelly.

Melon preparations

Melon for the winter

Fruit pastille is a delicious homemade delicacy made exclusively from natural products and very reminiscent of the taste of childhood. Many sweet tooths wait for that very summer period when melons appear on store shelves. This is where your imagination comes in to figure out how to prepare it for the winter. Making melon pastille is considered in a suitable way save it until winter period, and besides, raspberries and apricots are also added to it. Thanks to perfect combination fruits fruit treat turns out excellent.

To properly prepare natural fruit marshmallows at home, you should follow step by step instructions with the photo below. IN this recipe The marshmallow is prepared without any added sugar, but even without it it turns out quite sweet and tasty.

There are several ways to dry marshmallows: in the oven and in an electric dryer. When using one of them, please note that the drying process of natural sweets takes approximately one day. We decided to use the ancient cooking method. fruit marshmallow and do it under the sun's rays. In this case, the cooking process homemade treats takes at least three days, maybe even more. So, let's start preparing fruit marshmallows at home.