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, remove 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.

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. There are historical facts that indicate 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 air humidity.

One sprout can result in two to seven melon fruits.

Eating fruits is useful for the prevention of vitamin deficiency and anemia. The presence of a large number of vitamins of different groups, micro- and macroelements, various minerals makes melon a very healthy product. When fresh, the fruit of the 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 to calm the nervous system. Melon juice improves digestion and can solve many gastrointestinal problems. 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 dried 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. Cover the melon pieces in their 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 truly unique taste and aroma.

Below are simple step-by-step recipes with photos of preparing and canning melon for the winter in a wide 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 small cubes (with an edge of three to four centimeters), which can easily be filled into a 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 other winter preparations: turn them upside down and wrap them in a warm old blanket, fur coat or blanket.

Canned melon for the winter “Sugar”

Sugar melon preserved in jars for the winter is very tasty. It retains the natural aroma and acquires a richer 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

The root of fresh ginger gives the melon a special fresh note, a delicate and at the same time bright taste. For lovers of 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 of 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 a glass container with 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 good in meat salads and 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 make a stunning syrup for canned melon. The unusual taste and original presentation will turn the original preparation into 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 wine (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.

Pour water into a large saucepan, 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 in 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

A faster harvesting method 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

    Canning melons is an excellent option for processing 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, which is made exclusively from natural products and is 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 a suitable way to preserve it until the winter, and besides, raspberries and apricots are also added to it. Thanks to the excellent combination of fruits, the fruit delicacy turns out excellent.

To properly prepare natural fruit marshmallows at home, you should follow the step-by-step instructions with photos given 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 method of preparing fruit marshmallows and make it in the sun. In this case, the process of preparing homemade delicacies takes at least three days, and maybe even more. So, let's start preparing fruit marshmallows at home.

Melon is a wonderful fruit native to Ancient India. This country had the most favorable conditions for growing this melon crop. People ate melon pulp and had no idea how valuable it was. The Egyptians told the world about this and began buying berries in India. In Rus', melon began to be grown only in the 11th century. At first it was eaten exclusively as a dessert, and then they learned to make unusual preparations from it. In this article we will present you the most original and delicious recipes with photos of melon preparations for the winter.

What could be sweeter and more aromatic than melon pulp in summer? By eating melon, you plunge into a world of true pleasure and fill your body with many useful microelements.

Melon contains:

  • easily digestible sugar, which is not deposited in excess on the waist and hips;
  • starch;
  • proteins;
  • fiber, which removes toxins and other harmful substances from the body;
  • organic acids;
  • pectin;
  • iron and potassium are essential salts that help get rid of anemia, diseases of the heart, liver, blood vessels and kidneys;
  • silicon, which gives hair and nails beauty and shine, helps maintain a healthy state of brain cells and the walls of all internal organs, including the intestines;
  • vitamins that strengthen the immune system and protect the human body from toxins;
  • beta-kerotene, which is much more abundant in this berry than in carrots;
  • magnesium, which helps maintain a healthy heart.

They say that if you eat enough of them during the melon season, you won’t get sick all year. But we will tell you recipes for canning melon for the winter so that you can enjoy the taste of this berry all year round and keep your body healthy.

Simple melon recipes for the winter

You can make many preparations for the winter from melon. The results are very tasty sweet dishes that retain all the beneficial properties of melon. First, we will tell you simple recipes for canning melon that every novice housewife can handle:

  1. Cover the melon in syrup for the winter. Neither you nor your household can resist this delicacy. We present you with step-by-step instructions on how to seal sweet melon in jars for the winter:
  • Peel and seed 3 ripe melons. It is very important that they are not overripe, but it is also better not to choose green melons.
  • Cut the resulting pulp into cubes. It is advisable to make them medium in size.
  • Prepare the syrup: dissolve 2 cups of sugar and 1 tsp in a liter jar. citric acid. Stir the marinade and boil. The resulting sugar syrup is enough to fill 3 liter jars.
  • Place the melon pulp into jars and cover them with lids while you cook the syrup. Please note that this recipe for melons for the winter does not require sterilization of the jars, but if you do it, it will not make the preparation any worse.
  • Pour syrup over the melons and immediately seal the jars with lids. After this, wrap them in something warm, and after a day, put the preparations in the basement for the winter.

  1. You can simply freeze the melon for the winter. It's very easy to do:
  • Cut the flesh of several melons. For this purpose, select mealy fruits.
  • Boil sugar syrup - dissolve 1 cup of sugar in a liter of water. After it boils, it will need to be cooled.
  • Place the melon pulp in plastic freezer containers, fill it with syrup and place everything in the freezer. You can rest assured that the berries will not lose their beneficial and dietary properties.
  1. You can make candied fruits from melon for the winter. The result is very healthy gummies that can be given to children instead of harmful sweets, not only in winter, but all year round. What you need to do to prepare them:
  • Peel and seed 1 ripe melon. Cut its pulp into thin slices.
  • Boil sugar syrup - dissolve 1.5 tbsp in 1 liter of water. Sahara. Throw in the melon pulp and boil it for 10 minutes. After 12 hours, repeat the procedure (the cooking process must occur at least 4 times).
  • After the last cooking, remove the melon from the water, wait until all the syrup has drained from it, and then transfer it to a dry surface, where it will turn into candied fruit. If you want, you can sprinkle the melon pulp with powdered sugar.

Melon jam for the winter

If you have a sweet tooth, then you are probably interested in recipes for different types of jam, including those with melon. We have selected for you the best options for sweets that you can preserve for the winter from fragrant and juicy melon:

  1. An option for making regular melon jam with lemon juice:
  • First you need to prepare 1 kg of melon pulp in the same way as we told you when we described the recipe for canning melon in sweet syrup.
  • The pulp must be placed in a deep bowl and filled with 1 kg of sugar. According to this recipe for jam for the winter, the melon should be steeped in its own juice for 10 hours and soaked in sugar.
  • After this, the bowl with the melon and the juice that it will release is placed on the stove and boiled. As soon as the pulp boils, add the juice squeezed from 1 lemon, stir the jam and remove it from the heat.
  • Cut the pulp of another lemon into slices and throw it into the melon jam when you put it on the stove to cook for the second time.
  • Remove the jam from the heat as soon as it boils, then cool and pour into liter jars.

  1. We present you a step-by-step recipe for winter melon and orange jam:
  • Chop the flesh of 1 melon and 2 oranges. You should definitely peel the melon and remove the seeds, but not the oranges.
  • Mix the prepared ingredients in one bowl, add 2 tbsp. Sahara. Leave the preparation overnight.
  • In the morning, put the jam on the stove and boil. This procedure must be repeated 4 times, with 12 hours between each boiling.
  • During the last cooking, add 2 tbsp to the jam. citric acid and the same amount of vanilla.
  • When it boils for the last time, pour it into small jars and roll up the lids.
  1. Melon and ginger jam is a quick way to make jam for the winter:
  • Prepare 1 kg of melon pulp, add 1 tbsp. sugar and put it on the stove to boil after 10 hours.
  • After the jam has boiled once and cooled slightly, grind it with a blender until smooth so that there are no pieces of melon left.
  • After this, squeeze out the juice of 1 lemon, finely chop 1 ginger root, and then pour it all into the melon puree.
  • Place the jam on the stove, throwing in a cinnamon stick. When it boils, take out the stick and pour the sweetness into the jars.

  1. If you like to bake, then you will need apple and melon jam as a filling. We tell you in detail how to make such a sweet for the winter (the number of ingredients is indicated per 1 liter jar):
  • Prepare 300 g of melon puree (exactly as we described this process in the previous recipe).
  • Do the same with apples. You should end up with 500 g of this puree.
  • Mix both purees in one pan and place the resulting mass on the fire. Boil it for 25 minutes, stirring occasionally and gradually adding sugar. In total, this should take you 600 g of sugar.
  • As soon as the jam boils, add 1 tsp. citric acid and boil it for another 25 minutes. After this, the sweetness can already be poured into jars. The jam will be quite thick, with a consistency similar to jam.
  1. Lovers of unusual sweets will find this recipe for jam made from melon, bananas and mango very useful. The aroma of this preparation is incredible:
  • Cut 400 g bananas, 300 g melon and 100 g mango into pieces.
  • Pour 5 cups of sugar over the fruit and put it on the fire. Immediately at this stage add 1 tsp. butter.
  • Cook the jam until its ingredients release juice and begin to dissolve.
  • After you reach the consistency of jam you need, remove it from the stove, cool slightly and grind it with a blender.
  • Pour the sweetness into jars and lower them into the cellar.

Melon compotes for the winter

You can not only make delicious jam from melon, but also make an excellent compote, which will perfectly quench your thirst at any time of the year. We will present you with several recipe options for how to seal melon juice for the winter:

  1. A classic version of making melon compote:
  • Prepare the pulp of 1 melon: peel it, remove seeds, chop it into cubes and cover them with half a glass of sugar. Place the dough in the refrigerator for 3 hours.
  • Boil 2 glasses of water and pour the candied melon into it, which by this time will have released its juice. Taste the compote; if it is very sweet, add 1 tsp. citric acid.
  • After boiling the compote for 10 minutes, pour it into 3 liter jars.
  1. How to cook compote from melon and plums (using exactly the same scheme, you can use any fruit instead of plums):
  • Prepare 250 g of melon pulp according to the usual procedure
  • Cut the plums in half and remove the pits (you will need 3 cups of these fruits)
  • Boil the sugar syrup, first dissolving it in 3 tbsp. water ¾ cup sugar
  • After it boils, add plums to it and let everything boil again
  • Cool the liquid with plums, add 3 tbsp. grape wine, melon pulp and 1 tsp. citric acid
  • Pour the resulting compote into jars and seal them with lids.

Don't miss the opportunity to prepare delicious drinks and jams for the winter from melon. Now is the height of the melon season! Remember that you may lose a storehouse of vitamins for your children. We hope that our recipes will inspire you to reproduce culinary masterpieces!

Video: “Pickled melon”

Good day, dear friends. Today we will make melon preparations for the winter.

Summer is over. Autumn reminds us of this every day with the morning coolness. The main preparations took their place on the shelves for long-term storage. And my hands are just itching: in order to preserve this, how can I try harder and stock up on more supplies? It's time to remember the melon.

She is now a confident leader on all shelves and attracts everyone's attention with her aroma and sunny appearance. Let’s not languish, but let’s pay attention to her and give her the floor: so what can we prepare for the winter from the fruits of this beauty.

There is no need to worry about how to preserve melon for the winter. This is very easy to do; the preparation process is similar to canning ordinary vegetables and fruits. What can you cook? Anything you like: compotes, candied fruits, jams, jellies and marshmallows. It can be dried and frozen. And this is what we will do.

Homemade candied melon

Before preparing candied melon, prepare the syrup. To do this, dissolve a little more than a kilogram of sugar in two glasses of water. This solution is enough for a kilogram of melon. Peel the fruit and remove seeds, cut into small cubes.

Cook in several batches, usually 3 – 4 times. After finishing cooking, drain in a colander and dry in the fresh air. If desired, you can sprinkle with powdered sugar.

How to make melon jam

The procedure for preparing jam is as follows:

  • For jam, select only the solid part of the product. Remove the skin, seeds and inner soft part of the melon.
  • Cut the product into small pieces.
  • Dip the pieces in boiling water for a few minutes and immediately cool in cold water.
  • Prepare the syrup: boil a little more than a kilogram of sugar in two glasses of water.
  • Place the melon in the syrup and cook for a few minutes.
  • Set the jam aside for 8 hours and boil again.
  • Cook in 3 – 4 batches. At the last boil, add 4 g of citric acid.

Roll into sterile jars, turn over and cool according to all preservation rules.

Video about making melon jam in a slow cooker

It is not necessary to make jam from the pulp; you can try making it from the crusts. To do this, remove a very thin layer of peel from the crusts.

Cut the melon into small pieces. Pour in sugar equal to the weight of the melon, mix everything and set aside. After 7 hours, put the melon on the fire and boil for 5 minutes, stirring constantly.

Cool and taste. If you already like the jam, bring to a boil and seal in sterile jars.

Add vanilla if desired. To make the jam richer, you can cool it again and boil it again.

A recipe for delicious apricot jam can be found.

Very tasty and aromatic jelly can be served with or without melon pieces, it’s not for everyone. In addition to sugar, you will need fresh lemon juice.

First option

Squeeze juice from 900 g melon. Boil syrup from 300 g of sugar per liter of water. Soak 60 g of gelatin. Combine melon juice, lemon, syrup and gelatin. Bring to a boil. Pour into molds and cool.

Second option making jelly. More interesting:

For 400 g of melon, take 400 g of water, 10 g of gelatin. You will also need 4 s. spoons of sugar and a spoon of lemon juice.

  • Soak the gelatin and keep in a water bath.
  • Boil the melon pieces with sugar for 5 minutes.
  • When cooking, add the melon rind and then discard.
  • Combine slightly cooled juice and dissolved gelatin.
  • Place melon pieces in glasses and fill with liquid.

Cool in the refrigerator. You can put not only boiled melon, but also fresh one. It will be tasty and interesting.

Read recipes for black currant jelly, and for red currant jelly.

Dried melon at home

In order to dry or dry the product, only durum melons are suitable. The peculiarity of this fruit is that after drying, the slices remain flexible and can be easily braided or rolled into balls.

Let's start cooking:

Peel the melon and cut it into slices 2 cm thick. It is necessary that you get two undivided slices, in this case you can conveniently hang the pieces to dry.

It will take about two weeks to dry, you need to constantly turn it over. You can store it woven and sealed from air in polyethylene. Pieces are well preserved in glass jars.

Canned melon

For one jar of canned melon you will need 4 tablespoons of sugar, a pinch of citric acid, and two cloves of ginger. Place pieces of melon, ginger, sugar into the prepared jars, pour boiling water and sterilize for 5 minutes. Roll up and cool according to all the rules.

Canned melon like pineapple

Which is tastier: or melon? That's a moot point. But one thing is certain. Pineapple is still an exotic product, and one with history. A hundred years ago it was designated as a product for the bourgeoisie, remember, Mayakovsky hinted. So we’ll try to preserve the melon the bourgeois way.

Preparation procedure:

  • First, prepare the syrup. To do this, dissolve 2 cups of sugar in a liter of water, add a teaspoon of citric acid, boil and cool.
  • Start cooking. Only ripe, firm and sweet fruits are suitable. Cut the melon, remove the grains, cut the product into small cubes.
  • Place pieces of product tightly into sterilized liter jars. Pour in syrup and place in a saucepan to sterilize.
  • The jars should stand in boiling water for a quarter of an hour. Close with a seaming key, turn over and bring to room temperature in a warm place.

Video on how to preserve melon for the winter

Pickled melon

The recipe is quite interesting. Lovers of something unusual should definitely try it. For ten half-liter jars, prepare half a kilogram of sugar, 22 g of 80% vinegar essence, 1.35 liters of water.

  • Place 3 allspice peas, a little cinnamon and cloves in each jar.
  • Cut the melon into pieces, keep in boiling water for 4 minutes and cool quickly under running water. Pack into jars.
  • Add sugar to the water and boil for 10 minutes.
  • Strain the syrup, pour into a saucepan, add vinegar, pour hot marinade into the jars.
  • Let it sterilize for 10 minutes.

Roll up, turn over and cool. All this is familiar to you.

There are no special secrets to drying melon in a dryer. Peel the product, remove the seeds, cut into slices up to 1 cm thick. Carefully place on trays. You will need 11 hours of time at 55 degrees. Be prepared that the melon will decrease in weight by more than ten times.

You can dry the melon in the oven. Place the pieces on racks. Dry at 75 degrees for the first 6 hours. Turn off the heat. Allow the date to equalize the temperature for a couple of hours and continue drying at 60 degrees. The whole process will take you about a day.

Melon pastille

To prepare a kilogram of melon, you will need one and a half liters of water and 4 cups of sugar. Also prepare two lemons, some powdered sugar and crushed almonds. Get started:

  • Pour cold water over the melon cut into small pieces and simmer, covered, until the product becomes soft.
  • Rub through a sieve, add sugar, lemon juice and continue boiling until a thick mass is obtained.
  • Place the puree on a wet baking sheet and leave for a day in a ventilated area to allow the product to dry.
  • Cut into pieces, sprinkle with powdered sugar and almonds.

Video - melon marmalade

How to freeze melon for the winter

Melon contains a lot of moisture, so the faster you can freeze the product, the more beautiful it will look. To store, cut the melon into small pieces or use a special spoon to make balls - it will be more interesting. The product is more conveniently stored in special resealable bags or containers.

The best way to freeze is to place the melon pieces in a single layer on a tray and place in the freezer. Once the pieces are frozen, pack them into storage containers.

Pieces of ice added to the storage container will help cool the product quickly. By choosing any of the freezing methods, you will receive a product filled with vitamins, minerals, with all useful qualities, but at the same time it is very difficult to achieve preservation of the internal structure.

Therefore, I suggest trying to freeze sorbet for the winter. To prepare, take a glass of sugar and water for 4 cups of melon cubes. Add citrus juice to taste.

Boil the syrup, cool. Beat it in a blender along with the melon, add orange or lemon juice. Place into containers. Allow the sorbet to warm slightly at room temperature before serving.

Melon in syrup for the winter

Melon cooked in syrup is a bit like preparing pineapple in its recipe. But the cooking technology differs. Let’s immediately make a reservation that the recipe is designed for 6 kg of solar product. Operating procedure:

  • Wash the jars thoroughly and pour boiling water over them.
  • Select an undamaged, slightly unripe melon that is firm but sweet.
  • Remove seeds and peel and chop nicely.
  • Pack into jars. Pour boiling water over and leave for 20 minutes.
  • Drain the water, add 700 g of sugar and cook the syrup for 20 minutes, stirring until the sugar dissolves and removing the dark foam on the surface of the water.
  • Fill the jars with syrup. Sterilize for a quarter of an hour, before closing, put citric acid in the jar on the tip of a knife.

Roll up the jars, turn them over and keep warm until completely cool. Store food in a cool place if possible.

Juice

You can extract it from melon using a juicer or press. To obtain it, use ripe whole fruits. The peculiarity of the preparation is that the fruit is used together with the peel.

If the resulting liquid is boiled 8-10 times over low heat, you will get melon honey. To prepare the product, the liquid must be filtered twice: before and after the boiling process.

Melon and apple compote

In order to prepare you need 600 g of melon, 400 g of sugar, 800 g of apples. You will need 5 liters of water, you can add a little plum, its acid will perfectly highlight the sweetness of the melon. The compote is prepared simply:

  • Peel the apples and cut into slices.
  • Peel the melon and cut into pieces.
  • Boil apple peels for 15 minutes and discard. Add sugar and add apples, after 7 minutes add plums, bring to a boil. Add melon, pour into prepared sterilized jars and seal.

How to store at home

Melon is not a perishable product; by following certain storage rules, you can make it meet the winter and serve as a table decoration.

First you need to select the right fruits. Immediately set aside anything wrinkled, with spots or barely noticeable defects. They themselves will not be preserved and will not be given to others. Choose dense, slightly unripe fruits.

If you grew the melon on your own plot, then try specially preparing it for storage. Cut it off the stem, but it is advisable to keep 3 cm from the tail. After this, let the melon lie for 2 days on one side, then on the other, right in the garden bed under the sun.

It is best to store melon in a room with a humidity of 80% and a temperature slightly above zero. Treat the room with a smoke bomb before storage. Melon is stored well in a hanging net. Can be placed on shelves. The only limitation: melons do not tolerate being surrounded by potatoes and apples. The latter contribute to rapid ripening and shortening the shelf life of melon. But potatoes can destroy everything: taste and smell.

Use pickled and canned products to surprise guests and decorate holiday tables. And leave the most delicious dried and dried melon pieces to the children.

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