Good day, dear friends. Today we will make preparations from melons for the winter.
Summer is over. Autumn reminds of this every day in the morning coolness. The main blanks have taken their place on the shelves for long-term storage. And my hands just itch: in order to conserve such a thing, how else would I try and stock up more supplies? It's time to remember the melon.
She is now confidently leading on all shelves and attracts everyone's attention with her aroma and sunny look. Let's not languish, but pay attention to her and give her the floor: so what can be prepared for the winter from the fruits of this beauty.
Do not worry about how to save a melon for the winter. It is very easy to make, the cooking process is similar to the preservation of ordinary vegetables and fruits. What can be cooked? Anything: compotes, candied fruits, jams, jelly and marshmallows. It can be dried and frozen. And this is what we will do with you.
Candied melons at home
Before preparing candied melons, 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 from the peel and seeds, cut into small cubes.
Boil in several doses, most often 3-4 times. After cooking, fold in a colander, dry in the fresh air. You can sprinkle if you wish. powdered sugar.
How to make melon jam
The procedure for making 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.
- Put the melon into the syrup and boil for a few minutes.
- Set the jam aside for 8 hours and boil again.
- Cook for 3 - 4 doses. At the last boil, add 4 g of citric acid.
Roll up in sterile jars, turn over and cool according to all the rules of preservation.
Video about making melon jam in a slow cooker
It is not necessary to make jam from the pulp, you can try to make it from the peels. To do this, remove a very thin layer of peel from the crusts.
Cut the melon into small pieces. Sprinkle with sugar by weight equal to melon, mix everything and set aside. After 7 hours, put the melon on the fire and boil for 5 minutes, stirring constantly.
Refrigerate and taste. If you already like the jam, bring to a boil and close in sterile jars.
Add vanilla if desired. To make the jam richer, you can cool it again and boil it again.
delicious recipe apricot jam can be found.
Very tasty and fragrant jelly can be served with or without pieces of melon, it's not for everybody. In addition to sugar, you will need fresh lemon juice.
First option
Squeeze juice from 900 g of melon. Boil a syrup of 300 g of sugar per liter of water. Soak 60 g of gelatin. Combine melon juice, lemon juice, syrup and gelatin. Bring to a boil. Pour into molds and refrigerate.
Second option jelly preparation. 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 spoonful of lemon juice.
- Soak gelatin and hold in a water bath.
- Boil melon pieces with sugar for 5 minutes.
- Add the melon rind while boiling, then discard.
- Combine slightly cooled juice and dissolved gelatin.
- Place the melon pieces in the glasses and fill with liquid.
Refrigerate. You can put not only boiled melon, but also fresh. It will be delicious and interesting.
Read blackcurrant jelly recipes, but redcurrant jelly.
Dried melon at home
In order to dry or dry the product, only melons from durum varieties. The peculiarity of this fruit is that after drying, the slices remain plastic and they are easily braided into pigtails or twisted into balls.
Let's start cooking:
Peel the melon and cut in a special way into slices 2 cm thick. You need to get two undivided slices, in this case you can conveniently hang the slices to dry.
It will dry for about two weeks, you need to constantly turn it over. It can be stored in a woven and air-tight polyethylene state. The pieces keep well in glass jars.
canned melon
For one jar 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 in prepared jars, pour boiling water and set to sterilize for 5 minutes. Roll up and cool according to the rules.
canned melon like pineapple
Which is tastier: or melon? This is controversial issue. But one thing is certain. Pineapple is still an exotic product, and even with a history. A hundred years ago, it was designated as a product for the bourgeoisie, remember, Mayakovsky hinted at it. So let's try to conserve the melon in a bourgeois way.
Cooking order:
- 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 seeds, cut the product into small cubes.
- In sterilized liter jars, put tightly pieces of the product. Pour in syrup and place in a saucepan to sterilize.
- Within a quarter of an hour, the jars should stand in boiling water. Close with a seaming key, turn over and bring to a warm place room temperature.
Video on how to preserve a melon for the winter
pickled melon
The recipe is pretty interesting. Fans of something unusual should definitely try it. For ten half-liter jars, prepare half a kilogram of sugar, 22 g of acetic 80% essence, 1.35 liters of water.
- Put 3 peas in each jar allspice, a little cinnamon and cloves.
- Cut the melon into pieces, hold for 4 minutes in boiling water and cool quickly under running water. Pack in jars.
- Add sugar to water, boil for 10 minutes.
- Strain the syrup, pour into a saucepan, add vinegar, pour jars with hot marinade.
- Leave to sterilize for 10 minutes.
Roll up, turn over and refrigerate. All this is familiar to you.
In order to dry a melon in a dryer, there are no special secrets. Peel the product, remove the seeds, cut into slices up to 1 cm thick. Carefully arrange on the 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. Arrange the pieces on the racks. Dry at 75 degrees for the first 6 hours. Turn off the fire. Give a couple of hours time to equalize the temperature and continue to dry at 60 degrees. The whole process will take you about a day.
Pastila from melon
To prepare from 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 to work:
- Pour the melon cut into small pieces with cold water and cook under the lid until the product becomes soft.
- Rub through a sieve, add sugar, lemon juice and continue to boil until a thick mass is obtained.
- Spread the puree on a wet baking sheet and keep it in a ventilated area for a day so that the product dries.
- 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 prettier it will look. For storage, cut the melon into small pieces or make balls with a special spoon - it will be more interesting. The product is more conveniently stored in special resealable bags or containers.
The best way to freeze is to arrange the melon pieces in a single layer on a tray, put in freezer. After the pieces are frozen, pack in a container for storage.
Quickly, the product will help cool the pieces of ice added to the storage container. Choosing any of the freezing methods, you will get a product filled with vitamins, minerals, with all the useful qualities, but it is very difficult to achieve the 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, refrigerate. Beat it in a blender with melon, add orange or lemon juice. Lay out in a container. Allow the sorbet to warm slightly to room temperature before serving.
Melon in syrup for the winter
Melon cooked in syrup, according to its recipe, is a bit like a blank for pineapple. But the technology of preparation is different. Immediately make a reservation that the recipe is designed for 6 kg of a solar product. Operating procedure:
- Wash the jars thoroughly and pour over with boiling water.
- Select undamaged, slightly immature firm, but sweet melon.
- Remove the seeds and skin, finely chop.
- Pack in jars. Pour boiling water over and soak for 20 minutes.
- Drain the water, add 700 g of sugar and boil the syrup for 20 minutes, stirring until the sugar dissolves and removes dark foam on the surface of the water.
- Fill jars with syrup. Sterilize for a quarter of an hour, put in a jar before closing citric acid on the tip of a knife.
Roll up the jars, turn over and keep warm until completely cool. Store food as cool as possible.
The juice
You can get from a melon using a juicer or a press. For obtaining use ripe whole fruits. The peculiarity of the preparation is that the fruit is used along with the peel.
If the resulting liquid is boiled 8-10 times over low heat, melon honey will be obtained. To prepare the product, the liquid must be filtered twice: before and after the boiling process.
Compote of melon and apples
In order to cook, you need 600 g of melon, 400 g of sugar, 800 g of apples. It will take 5 liters of water, you can add a little plum, its acid will perfectly emphasize the sweetness of the melon. Compote is prepared simply:
- Peel the apples and cut into slices.
- Peel the melon and cut into pieces.
- Boil the apple peel for 15 minutes and discard. Add sugar and put apples, after 7 minutes put plums, bring to a boil. Add melon, pour into prepared sterilized jars and roll up.
How to store at home
Melon does not belong to perishable products, following certain storage rules, you can make it meet the winter and be a table decoration.
First you need to choose the right fruits. All wrinkled, with specks and barely noticeable defects, immediately put aside. They themselves will not be preserved and will not be given to others. Choose dense, slightly unripe fruits.
If you have grown a melon on your site, then try to specially prepare it for storage. Tear it off the stem, while it is desirable to keep 3 cm from the tail. After that, let the melon lie down for 2 days on one side, then on the other, right on the bed under the sun.
It is best to store the melon in a room with a humidity of 80% and a temperature of just above zero. And treat the room with a smoke bomb before storage. Well melon is stored in a suspended grid. Can be stacked on shelves. The only limitation: melons do not tolerate the neighborhood of potatoes and apples. The latter contribute to the rapid ripening and reduction of the melon shelf life. But potatoes can destroy everything: both taste and smell.
Use pickled and canned products to surprise guests and decorate holiday tables. And leave the most delicious dried and dried pieces of melon to the children.
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The sweet fruit has good keeping quality if storage conditions are suitable. In a cool, dry, dark room, it will keep for several months. In the absence of such opportunities, the melon is harvested for the winter. From it you can cook any canned product. Scroll additional ingredients it is difficult to list: fruits, berries, spicy ripeness, honey, wine.
The variety of melon varieties makes it difficult to choose for conservation. Fruits differ not only in size, but also in the density of the pulp, sugar content. The varieties Livadia, Golden, Yuzhanka have dense, sweet pulp. Plants grown in the southern regions have a natural advantage over pumpkins of the Moscow region, Siberia, and the European part of Russia in terms of sweetness.
Varieties released for cooler regions have a dense structure, with a lower percentage of sugar. Autumn-winter varieties are the sweetest, as the ripening period lasts 95-100 days. Early ripening contains 8-15% sugar, mid-ripening - 14-15%.
When choosing a fruit for canning, it is necessary to take into account the requirements of the recipe. If the purchased melon turned out to be of a different quality, then it is necessary to choose a harvesting option that is suitable in this case.
How to choose the best melon
Not fully ripened melons with dense and fragrant pulp are suitable for making jam. To make jam, you need ripe, juicy fruits. For the melon own juice You will need very ripe and overripe fruits.
It is necessary to adhere to the requirements of the recipe when selecting raw materials: do not use ripe or overripe fruit, where dense pulp is required. When cooked, such pieces will lose their shape, which will reduce the attractiveness of the product.
Ripe fruits:
- noticeable sweet aroma;
- springy when pressed;
- large mass;
- uniform bright color;
- dull sound when tapped;
- dry tail;
- the peel has a cut appearance.
Unripe fruits:
- do not smell;
- have a greenish tint;
- inferior in weight to ripe ones;
- not elastic;
- make a loud sound;
- the tail is tight.
Overripe fruits have a soft skin and a very strong aroma.
Winter Recipes
More convenient to cook at home liquid jam with packaging in a hot state or with pasteurization.
Thick syrup burns easily if it is not constantly stirred, and at temperatures above normal.
Signs of jam readiness:
- foam disappears;
- syrup and melon pieces become transparent;
- boiled particles float in syrup;
- the temperature of the sweet solution when it is ready is 104 degrees.
The end time of cooking is also determined by the state of the syrup: a chilled drop retains its shape.
Sterilization is the holding of a semi-finished product in boiling water under special conditions: the initial temperature of the water in the sterilizer is 70 degrees, the lids are not fixed, the liquid level is 3 centimeters below the glass top.
The preparation of pasteurized jam differs from sterilization and hot packaging in that the jars are heated without boiling at 90 degrees with loose closed lids. A 0.5 liter jar is pasteurized for 10 minutes, 1.0 liters for 15. At the end of the lid, screw it on until it stops.
What can be done from melon? From it you can cook jam, jam, compote, marinate, prepare in your own juice or as a semi-finished product.
Classic melon jam
Washed, peeled from the core and peel, the melon is cut into pieces 2 centimeters thick, rectangular in shape. Beforehand, the pieces are blanched in boiling water for 5-7 minutes and immediately dipped in cold water to lower the temperature.
70% syrup is being prepared. For 1900 grams of melon pulp, you need 1 liter of liquid and 2300 grams of sugar. Blanched particles are put into the boiled syrup and left for 4 hours.
Cooking jam in three stages step by step:
- Bring to a boil over medium heat and simmer for 10 minutes. Cool down. Withstand 8 hours.
- Repeat the previous method with cooling and 8-hour exposure.
- Boil to the desired consistency.
Hot jam is transferred to heated jars, closed, cooled without turning over.
With Lemon
The skin is removed from the melon. The peeled part is cut into pieces of 3-4 centimeters. Sugar is poured into the prepared raw materials. The ratio of sweetness and melon raw materials is 1:2. For taste and aroma, you can add vanilla sugar at the rate of 1 gram per kilogram. It is required to withstand several hours until the melon pieces give juice and soak the sugar.
Additive in classic recipe lemon zest and juice will add sourness and citrus flavor to the jam. One fruit is enough for 2 kilograms of pulp. The lemon is peeled, the juice is squeezed out. The zest is crushed on a fine grater.
Zest is added to the melon-sugar mixture and put on fire. When the sugar has completely melted, it will begin to become transparent, pour in lemon juice and mix well. Cook the syrup over low heat, stirring occasionally so that it does not burn.
From time to time check the readiness of the jam according to the quality of the syrup: drip on a cold surface. If the drop does not spread, then the jam is ready. Melon pieces should be soaked in syrup, become translucent, without the taste of raw melon.
The degree of syrup concentration is determined by the thickness of the hot stream:
- thin - the jam will be liquid;
- medium - thicker;
- thick - thick.
The verification method is called thin, medium, thick thread. Scoop the syrup with a spoon and pour slowly, watching the stream.
with orange
Lemon can be replaced with orange. orange peel not used. Will be used as an additive Orange juice. Three oranges per 2 kilograms of melon are squeezed through a juicer. If desired, the quantity can be increased. The volume of sugar is adjusted to 2.5 kilograms.
Orange juice, like lemon juice, is added when sugar is completely dissolved. The jam is mixed to improve uniformity, and cooked to the desired consistency in 3 doses.
Cinnamon
The addition of cinnamon to melon jam has two positive aspects:
- The sweet dish acquires a spicy aroma and taste, which are good in the cold season, as they have a warming effect.
- The spice is recommended for weight loss due to its effect on metabolic processes. The jam belongs to high-calorie foods. The presence of cinnamon helps burn calories.
In syrup, designed for 1 kilogram of pulp, add no more than 1 teaspoon of cinnamon. An excessive dose may affect the kidneys.
The prepared pulp is covered with sugar for a day at the rate of kilogram per kilogram, to obtain juice. Syrup is boiled on a thin thread: 0.3 liters of liquid and 0.5 kilograms of sugar. Melon juice is combined with syrup, cinnamon is added and boiled down on a thin thread.
Melon is poured into boiling syrup and boiled in 2 doses:
- The first time - 15 minutes on low heat. Refrigerate for 4 hours.
- Boil down to the desired concentration.
When hot, they are distributed in jars, cooled.
with bananas
In a recipe with bananas, it is logical to add a sour fruit, such as lemon, to avoid excessive cloying.
- 1.0 kilograms of melon;
- 1.0 kilograms of bananas;
- 0.5 kilograms of lemons;
- 1.0 kilograms of sugar.
The pieces are mixed with sugar and left for a day. Juice is squeezed out of citrus fruits, poured into a sweet mass. Put the workpiece on the fire and boil with low heat to a liquid syrup. Bananas without peel are cut into circles up to 1 centimeter and placed in jam. Readiness is checked by the syrup and the appearance of the pieces of melon and banana.
Melon jam
Very ripe pumpkins are required to get jam. The peeled, chopped pulp is crushed with a blender. A liter of water and boiling for half an hour relies on a kilogram.
Then add 2 kilograms of granulated sugar and boil on low heat until tender. It is necessary to stir the jam regularly and check its readiness: the end of cooking - the cooled drop retains its shape.
canned melon
Canned melon can be prepared in the form of compote or natural canned food.
For compote, prepared pieces are blanched at a temperature of 80 degrees for 10 minutes. Placed in prepared jars for 2/3 of the volume and pour 25% syrup. To prepare it, you need a ratio of 0.3 kilograms of sugar per liter of water. Sterilization of a 0.5 liter balloon - 10 minutes, 1.0 liter - 12 minutes.
Harvesting natural melon differs from compote by pouring: instead of syrup - boiling water. The melon preserved in this way is a semi-finished product for making jam, jam, compote.
Melon in sugar syrup
The ratio of pulp, sugar and water: 1.0:1.1:0.2. Additionally, citric acid (10 grams per kilogram), vanillin (a pinch per kilogram) are added.
Cooking, based on a kilogram of workpiece:
- Add 100 grams of sugar to a glass of water and bring to a boil.
- Blanch melon slices in this syrup in turn for 10 minutes.
- Take out.
- Pour the rest of the sugar into the syrup and, stirring constantly, bring it to readiness on a thin thread.
- Add melon and cook until desired thickness.
- At the end add citric acid and vanillin.
Roll up in the hot packaging method. Cooling without turning.
In own juice
Harvesting melons in their own juice will require juicy ripe and overripe pulp.
The first step is preparing the juice. From 2 kilograms, half of the prepared melon is crushed with a blender to a puree. Add the juice of 1 lemon, 0.5 liters of water, 0.25 kilograms of sugar to it. The mixture is boiled over low heat for a quarter of an hour.
The rest of the mass is blanched at a temperature of 80 degrees for 3-5 minutes (so that the shape of the pieces is not lost) and cooled in water. Blanched parts are placed in boiling juice and kept for 15 minutes. After packaging in the floor, liter jars of canned food are sterilized for 10 minutes. Immediate seaming, cooling without turning over.
Jam for the winter without sterilization
Jam cooked in several steps does not require sterilization.
To prepare a sweet melon dish, you will need to boil the raw materials 3 times with an interval of 10-12 hours. At the first stage, the melon parts are blanched for no more than a minute. The amount of liquid is 0.4 liters per kilogram of pulp. In the water where the melon was boiled, sugar is added in the same proportion as the melon.
Syrup is boiled for 10-15 minutes. Takes off the fire. Cools down a bit. Blanched raw materials are placed in a container with syrup. Stir. Boil on slow fire.
Harvesting melons for the winter in jars
The pulp is cut into rectangular pieces, no more than 2 centimeters thick. Fill liter jars up to half. For flavor, you can add, according to your own taste, mint leaves, basil. A glass of granulated sugar is poured, poured with boiling water and put on sterilization.
The water temperature at the beginning of sterilization is not lower than 80 degrees. The heat treatment time of a liter jar from the beginning of boiling is 12 minutes. Boiling should not be violent. Cooling jars upside down.
Pickled melon
The pulp for pickling should be ripe, dense. Prepared pieces are blanched in boiling water for 1 second and cooled in water.
At the bottom of a sterilized liter jar is placed:
- 0.5 grams of cinnamon;
- 3-4 clove seeds;
- melon (just below the shoulders).
Pour boiling marinade and put on sterilization.
Marinade for 1 liter jar:
- 0.3 liters of water;
- 0.11 kilograms of sugar;
- 0.04 liters of vinegar 5%.
Sterilization:
- water temperature in the sterilizer - 50 degrees;
- filling - 3 centimeters below the neck;
- time - 12 minutes.
When finished, close tightly with lids. Cooling upside down.
Melon jam in a slow cooker
To prepare 1 liter of jam, you will need a kilogram of melon peeled and cut into small pieces, 0.7 kilograms of melon, 1 lemon, 4 grams of pectin. Lemon should be poured over with boiling water, cut off the ends and cut into 4 parts. Melon, sugar, place in a multicooker bowl, mix well. Add lemon slices to the bowl, before squeezing the juice into a mixture of sugar and melon.
Set the mode "Jam" (60 minutes). After 12 minutes, open the multicooker lid and continue cooking for open position. Following the instructions for the use of pectin, add it to the boiling jam a few minutes before the end of cooking, remove the lemon parts. Pour pineapple flavored jam into jars.
Ways to store blanks for the winter
Canned food should be stored in a dry, unheated, darkened room, in some cases it is allowed at room conditions.
Subject to the technology of preparing blanks at home and the requirements for their storage, canned fruit can be stored for 6-7 years. But the quality (taste and appearance) is declining.
The main reasons for spoilage of jam: insufficient sterilization time, leaks and the duration of capping. In such cases, there is swelling or tearing of the lid, mold on the surface, and a pungent odor. Such canned food is not used.
Jam prepared without sterilization should be stored in cellars, pantries, under the above conditions. Sterilized and pasteurized jars can be stored in the room. An open jar of such jam is stored for no more than two weeks. Low-sugar jam should be eaten within 3 days, kept open in the refrigerator.
Melon is a beautiful fruit native to ancient India. In this country, the most favorable conditions for growing this melon crop were formed. People ate melon pulp and had no idea how valuable it was. This was told to the world by the Egyptians, who began to buy berries in India. In Russia, melon began to be grown only in the 11th century. At first, it was eaten exclusively as a dessert, and then they learned how to make unusual preparations from it. In this article, we will present you the most original and delicious recipes with a photo of melon blanks for the winter.
What could be sweeter and more aromatic than melon pulp in summer? Tasting a melon, you plunge into the world of true pleasure and fill your body with many useful trace elements.
Melon contains:
- easily digestible sugar, which is not deposited in excess volumes 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 beauty and shine to hair and nails, helps to 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 in this berry even than in carrots;
- magnesium, which helps maintain a healthy heart.
They say that if you eat enough of them during the season of melons, then you will not get sick all year. But we will tell you recipes for canning melons for the winter so that you all year round could enjoy the taste of this berry and maintain their body in a healthy state.
Simple melon recipes for the winter
From a melon, you can make a lot of blanks for the winter. It turns out very tasty sweet dishes that preserve everything beneficial features melons. First we will tell you simple recipes canning melons that every novice housewife can handle:
- Close the melon in syrup for the winter. Neither you nor your household can resist this delicacy. We present to you step by step instructions how to close a sweet melon for the winter in jars:
- Remove the skin and seeds from 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 desirable to make them medium in size.
- Prepare the syrup: dissolve in liter jar 2 cups sugar and 1 tsp. citric acid. Stir in the marinade and boil. The resulting sugar syrup is enough for you to roll up 3 liter jars.
- Arrange the pulp of the melon in jars, and cover them with lids while you cook the syrup. Please note that according to this recipe for melons for the winter, sterilization of jars is not needed, but if you do it, the preparation will not get worse from this.
- Pour the syrup over the melons and immediately roll up the jars with lids. After that, wrap them in something warm, and after a day, lower the blanks for the winter into the basement.
- You can just freeze the melon for the winter. This is very easy to do:
- Cut the flesh of several melons. For this purpose, select the fruits of the mealy variety.
- Cook sugar syrup - dissolve 1 cup of sugar in a liter of water. After it boils, it will need to be cooled down.
- Scoop the melon pulp into plastic freezer bowls, cover with syrup, and place everything in the freezer. You can be sure that the berries will not lose their beneficial and dietary properties.
- Candied fruits can be prepared from melons for the winter. Very useful marmalades are obtained, which 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:
- Remove skin and seeds from 1 ripe melon. Cut its flesh into thin slices.
- Boil sugar syrup - dissolve in 1 liter of water 1.5 tbsp. Sahara. Throw melon pulp into it and boil it for 10 minutes. After 12 hours, repeat the procedure (the cooking process must occur at least 4 times).
- After the last boil, remove the melon from the water, wait until all the syrup drains from it, and then transfer it to a dry surface, where it will turn into candied fruits. 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 different options jams, including those with melon. We have chosen for you best options sweets that you can preserve for the winter from fragrant and juicy melons:
- The option of making ordinary melon jam with lemon juice:
- First you need to prepare 1 kg of melon pulp in the same way as we described when we described the recipe for canning melons in sweet syrup.
- The pulp must be placed in a deep bowl and covered with 1 kg of sugar. According to this recipe for jam for the winter, the melon should be infused for 10 hours in its own juice and soaked in sugar.
- After that, a bowl with a melon and the juice that it releases is placed on the stove and boiled. As soon as the pulp boils, add the juice squeezed from 1 lemon to it, mix 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 2 times.
- Remove the jam from the heat as soon as it boils, and then cool and pour into liter jars.
- We present to you step by step recipe for the winter melon and orange jam:
- Cut the pulp of 1 melon and 2 oranges. It is necessary to remove the peel from the melon and clean the seeds, but it is not necessary from 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 boil.
- 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.
- Melon and ginger jam fast way make jam for the winter:
- Prepare 1 kg of melon pulp, fill it with 1 tbsp. sugar and put after 10 hours on the stove to boil.
- After the jam boils 1 time and cools down a bit, grind it with a blender until smooth so that no melon pieces remain.
- After that, squeeze the juice of 1 lemon, finely chop 1 ginger root, and then pour it all into melon puree.
- Put the jam on the stove, throwing a cinnamon stick into it. When it boils, remove the stick and pour the sweetness into jars.
- If you like to make pastries, then apple and melon jam will come in handy as a filling. We tell in detail how to make such a sweetness for the winter (the number of ingredients is indicated based on 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 saucepan and put the resulting mass on fire. Boil it for 25 minutes, stirring occasionally and gradually adding sugar. In total, you should take 600 g of sugar for this.
- As soon as the jam boils, add 1 tsp to it. citric acid and boil it for another 25 minutes. After that, the sweetness can already be poured into jars. The jam will turn out quite thick, the consistency resembles jam.
- Lovers of unusual sweets will love the recipe for melon, banana and mango jam. The aroma of this blank is incredible:
- Cut into pieces 400 g bananas, 300 g melon and 100 g mango.
- Sprinkle fruit with 5 cups of sugar and put them on the fire. Immediately at this stage, add 1 tsp. butter.
- Boil the jam until the ingredients release their juices and begin to dissolve.
- After you reach the consistency of jam you need, remove it from the stove, cool a little 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 cook excellent compote, which will perfectly quench your thirst at any time of the year. We will present you with several options for recipes on how to close melon juice for the winter:
- The classic version of the preparation of melon compote:
- Prepare the pulp of 1 melon: peel it from the peel, seeds and chop into cubes and fill them with half a glass of sugar. Send the workpiece to the refrigerator for 3 hours.
- Boil 2 cups of water, and pour in the candied melon, which by this time will have released its juice. Taste the compote, if it is very sweet, then add 1 tsp to it. citric acid.
- After boiling the compote for 10 minutes, pour it into 3-liter jars.
- How to cook compote from melon and plums (in exactly the same way, you can use any fruit instead of plums):
- Prepare 250 g of melon pulp according to the usual scheme
- Cut the plums in half and remove the seeds from them (you will need 3 tablespoons of these fruits)
- Boil sugar syrup, after dissolving in 3 tbsp. water ¾ cup sugar
- After it boils, pour plums into it and let everything boil again
- Cool the liquid with plums, add 3 tablespoons to it. grape wine, melon pulp and 1 tsp. citric acid
- Pour the resulting compote into jars and roll them up with lids.
Don't miss the opportunity to prepare delicious drinks and jams for the winter from melon. Now is the height of the season of melons and gourds! Remember that you can lose a storehouse of vitamins for your children. We hope that our recipes will inspire you to reproduce culinary masterpieces!
Video: "Pickled melon"
Melon for the winter - recipes are not limited to the usual jam and compote. In the cold period, it is possible to buy this berry in supermarkets, but it taste qualities won't be as saturated. In the melon season, it is worth trying one of the recipes that will help preserve its taste and aroma. The blanks can be served as a dessert or added to pastries.
dried melon
The easiest way to cook melon for the winter is to dry it. The process does not use sugar and other additives, so the dish is perfect for those who follow a healthy lifestyle. This low calorie dessert You can take it with you as a snack or combine with other dishes.
In this melon recipe for the winter, only this berry is needed. It is more convenient to cook it on drying, but you can simply spread it out at room temperature under the sun.
Ready dried melon is stored in a dry, dark place. You can also pack it in vacuum bags.
Canned melon
Canned for the winter, retains all taste. If cooked properly, it will resemble a pineapple. For an average melon weighing 2 kg, you will need a glass of sugar, a liter of water and a little citric acid.
Melon marinated for the winter is soaked in sugar syrup and remains juicy. In winter, it goes well with honey and cinnamon. It is added to cottage cheese casseroles, served as a filling for pancakes.
Pastila from melon
One of unusual recipes from a melon for the winter is a marshmallow. Many housewives undeservedly forget about this sweetness, but it can become not only an everyday dessert, but also a real decoration. holiday table. It resembles candy and has a dense, viscous texture.
For 1 kg of melon pulp, you will need about 2 cups of water and 1 cup of sugar. Pastila will turn out more juicy and sweet if you replace sugar with liquid honey.
Pastila is stored in the refrigerator, while it is suitable for consumption until the next harvest. In order to retain its taste and not dry out, each roll must be wrapped tightly with cling film.
Even if there is no dryer on the farm, there are no fewer options for what to cook from melon for the winter. Instead of this apparatus, you can use the oven. In this case, the marshmallow puree is spread in a thin layer over parchment paper, previously lubricated with vegetable oil.
Melon is a versatile delicacy that is useful both raw and as a base for winter preparations. There are many step-by-step melon recipes with photos, each of which will bring back the summer flavor in the cold season. Canned or pickled melons are perfect for hearty winter baking, toppings for cakes, pies or pancakes.
In dried form, it can be served with nuts and, as well as decorate desserts with it. Pastila is an unusual sweet that is not even sold in all supermarkets. In any case, you should take care in the summer and keep the melon taste and aroma for the whole year.
Foreword
Pickled melon can rightfully become the hostess of any feast, its amazing taste simply cannot leave you indifferent, especially if it is a frosty winter day outside the window. How do you get these wraps? Let's analyze the most popular recipes.
Benefit and harm - is it worth stocking melon for the winter?
It is generally accepted that Asia Minor and Central Asia are considered the birthplace of melons, there are still varieties that have come to us from China and even Africa. But today this culture is perfectly grown on the territory of our vast country. Before getting acquainted with the recipes, we will dwell a little on the properties of this pseudo-berry. There are many different varieties, which differ in ripening time, taste, appearance, care features, etc. Despite this, all of them will have tender flesh, amazing taste, amazing aroma and, of course, great benefits for the body.
The melon contains a whole complex of vitamins and microelements (iodine, potassium, calcium, silicon, phosphorus, magnesium, etc.). Most of them are saved and in correctly. In addition, it contains folic and ascorbic acids, pectins, fiber. All these elements are simply necessary for the body to function. This product is recommended for the prevention of atherosclerosis and cardiovascular diseases. And its ability to remove fluid is useful in kidney diseases, and the action of melon is less aggressive than that of watermelon. It should be noted that it is also used as an anthelmintic, and the juicy pulp perfectly quenches thirst and brings incommensurable benefits to the body.
Do you know that melon contains the hormone of happiness? So it has the most beneficial effect on the nervous system, so the melon must be eaten during pregnancy, because women in such a delicate position simply need to avoid stress. Another reason to use this product during pregnancy and in preparation for it is the high content of folic acid. This fact can be a reason even for the winter.
But just do not overdo it, there should be a measure in everything. If you eat a large amount of this wonderful tender pulp at once, you may have problems with stools, hypervitaminosis is possible, and abdominal pain.
Sterilization of containers - how to keep seams intact?
Of course, experienced housewives seamers every year may skim through this section, but we will look at all the nuances so that even beginners can cope with the task. So, why sterilize jars with lids, and how to do it? Naturally, we do not want all our work to go to waste. And if you do not pay due attention to the preparation of containers, then a fungus will appear in the finished rolls. Moreover, sterilization is quite easy and will not take you much time.
To begin with, we examine all containers, lids and elastic bands for defects, paying special attention to the necks. If they have chips, then such a jar cannot be used. The lids should be with even edges, and the elastic bands should be the right size. Having selected suitable specimens, we carefully wash them. In this case, you will need soda, laundry soap or mustard powder. We rinse under running water until we hear a characteristic creak.
The most popular and reliable method of sterilization is steam. You can take a small amount of water into a saucepan and bring it to a boil. Then put on a special nozzle, if there is none, a basket from a double boiler or a metal colander will do. You can also use a simple teapot, in which case the jar is put on its neck. And we keep a container of 0.5 and 0.75 liters for a couple for 10 minutes, and for each subsequent volume we add 5 minutes.
You can also boil the entire inventory for 15 minutes. If there is a microwave, we fill the containers with a small amount of water, put them in the microwave oven and turn it on at a power of 700 watts. Three minutes is enough for such sterilization. You can also freely use steamers, multicookers and baby sterilizers for similar purposes.
Winter melon recipes
Of course, we all enjoy the tender, juicy and sweet pulp of a melon in the summer with pleasure, but don’t you want to please yourself with it? amazing taste And then, when it's cold outside? To do this, we will now look at some pickled melon recipes so that everyone can choose the most suitable one.
Method number 1
A melon harvested for the winter in this way is in no way inferior to its competitor salted watermelon and is perfect both as an independent snack and in addition to meat dishes. So, for the marinade we need the following ingredients: 1 cup 9% apple cider vinegar, a couple of tablespoons of honey, 3 buds of cloves and peas of allspice, a pinch of salt and coriander, an incomplete glass of sugar and 300 ml of purified water. We put all the ingredients in a saucepan, put on fire and boil for 5 minutes.
Then turn off and let the marinade brew. While the liquid is cooling, prepare main ingredient. In principle, any variety will do, the main thing is that the vegetable is ripe, but not spoiled. We cut off the crust and thoroughly clean the middle of the seeds with fibers. Then cut the melon into small slices and arrange them in prepared containers. We strain the cooled marinade through a sieve or cheesecloth, and then pour it into jars with melon.
Useful parchment paper, cut out circles or squares from it, cover the neck of the cans and tie. We place the containers in a pot of water, turn on the burner and sterilize the preservation for another hour. It is advisable to put a small towel or piece of cloth on the bottom of the used pan. Everything, now it remains to clog the preservation, you can use simple screw caps. Turn the finished roll upside down and leave it in this position until it cools completely.
Method number 2
In this case, we also need 2 tablespoons of honey, a cinnamon stick, a couple of clove buds and the same number of star anise, but only 50 g of sugar is enough and we limit ourselves to 100 ml of vinegar, in addition, we will need a pinch of salt, allspice and ground paprika. The melon itself consumes 1 kg, there are no special requirements for the variety either.
The preparation of the brine begins with the fact that at the bottom of the pan we place all the ingredients except ground paprika, vinegar and the melon itself. Fill the contents with water, put on fire and bring to a boil. As soon as characteristic bubbles begin to appear, add melon with paprika and let it boil slowly. Turn off the burner, pour in the vinegar and, after mixing the marinade, leave to cool. When its temperature reaches room temperature, pour into jars, evenly distributing pieces of fruit.
Then we place the filled containers in a cold oven and turn it on. We sterilize our preservation for 25 minutes at a temperature of 150 ° C, after which we carefully take out hot jars and roll pickled melon for the winter. Don't forget about the last operation. Turn over all the seamings, wrap them in a blanket and leave it like that for a day.
Method number 3
The recipe that we will now consider is an improved version of the previous methods. For 500 g of melon, 200 ml of water and 6% vinegar, a few cloves, a piece of cinnamon, 30 g of honey and a pinch of salt are taken. We prepare the marinade from water, honey and seasonings, adding vinegar last. Place the chopped vegetable in pre-prepared jars and fill with cooled liquid. We close with plastic lids, put in a saucepan (put a towel or thick paper on the bottom), pour water so that its level reaches the shoulders of the jar. Turn on the fire and let it boil for 40 minutes.
Method number 4
This recipe is easier to follow. You will need a few pieces of cloves, allspice and a little cinnamon, 0.5 kg of sugar, 1.5 liters of purified water and 20 ml vinegar essence. The melon is prepared in the same way as in the above recipes - it is washed, peeled, seeds, fibers and cut into pieces. Then pour water into a saucepan, bring to a boil, put slices of fragrant pulp there and boil them for several minutes.
After that, we take out the melon with a slotted spoon, cool it under running water and spread it on a towel so that each piece dries. In the meantime, we lay out the spices in jars, and add sugar and vinegar to the water where the melon was boiled and boil again, but already increasing the time to 10 minutes. At the end, we lay out the melon slices in jars and pour the hot marinade over. It remains only to roll up the containers and wait for the winter, or even enjoy the exquisite delicacy until the new harvest.
Pickled melon recipes are not for the lazy
The first method is somewhat different from the previous ones - to prepare such a spicy melon, you will have to spend several days. But don't be afraid, you won't have much energy left. So, we take one ripe vegetable, clean it and cut it into slices. In this case, you need to stock up on cloves, since each piece must be stuffed with this spice. Put the finished pulp in a bowl and pour granulated sugar. Then we prepare the marinade. It is made quite easily - you need to mix 600 ml of vinegar with 400 g of sugar and add a little cloves and cinnamon.
Pour the marinade over the melon and let it brew for 48 hours. In this case, the place should be cool, but not a refrigerator. The basement is perfect, and if the summer turned out to be not hot, then you can leave it in the house at all. After the end of the specified time, drain the syrup and boil it for several minutes, after which we lower the melon into the hot liquid. But just be careful and don't overcook it. Lay out finished product on the banks, pour the marinade there and roll it up.
In the second version of this recipe, the ingredients are the same, but the cooking method is slightly different. 3.5 kg melon prepared and cut small cubes, approximately 2x2 cm. It is necessary to stick a clove into each slice and pour everything with vinegar so that it completely covers the pieces of juicy pulp. Let it brew in this form for a day, and then put the container on the stove and wait until it boils. It is best to choose a metal bowl or pan as a container.
Cook until the vegetable is slightly softened, but make sure that it does not turn into a puree. Then we pour the vinegar into another container, add sugar and water to it, approximately take them in a ratio of 1: 3: 2, respectively. Bring the mixture to a boil again, then boil a little more until the consistency reaches uniformity. Then we cool the syrup to room temperature, pour it over the melon laid out in jars and cork it, wait for the winter and evaluate the delicacy.
How to get the unusual taste of pickled melon?
Method 1. Put the prepared sliced melon into an enameled bowl or pan and wait for it to let the juice flow. To speed up the process, sprinkle with powdered sugar and add chopped white ginger root. The following ratio is maintained: 2 kg of melon, 4 teaspoons of ginger, 1 tablespoon of powder. After that, fill the contents with 3% acetic solution (5 liters) and leave for 24 hours.
Drain the liquid into the pan, put a few more cloves and boil, then pour the pieces of melon into the hot marinade and wait a second time until it boils. When the resulting dish has cooled to 20 ° C, lay it out on glass jars and diligently roll up. Before sending the seamings on long-term storage wait for the winter, they should still be pasteurized. Liter containers should be kept in hot water(85 ° C) 25 minutes, for three-liter, the time should be increased by another 10 minutes.
Method 2. There is another recipe for making an unusual melon. We need 3 small vegetables, 0.4 kg of sugar and a teaspoon of citric acid. We prepare the pulp in the same way as described above. For syrup in 1 liter of water, mix sugar and citric acid well. Just do not be lazy, the mixture should be homogeneous. Arrange the melon slices in the prepared three-liter jar and fill them with ready-made syrup. It remains only to securely seal the container.
It remains to consider the third recipe, which is fundamentally different from its predecessors. In this case, the melon is not rolled up in jars, but placed in wooden tub under oppression. The finished product will be saltier, but this very original combination is to the taste of many gourmets. So, only high-quality, well-ripened fruits are selected. No spots are allowed on the surface, and even more so traces of rot. Thoroughly wash the melons, place in a barrel and shift with dry dill, tarragon and blackcurrant leaves. For brine in 10 liters of water, shake 1 glass of salt, then boil all this for several minutes. Then fill the contents of the barrel with the finished essence and leave it under pressure.
Marinate melon with other fruits
The first recipe will appeal to lovers of combining different fruits. So, melon goes great with cherries. The melon culture is prepared, cut and placed in a deep container. Then it is poured with a marinade of 400 ml of water and sugar in the same amount, another 150 ml of vinegar, a cinnamon stick and a little cloves will go there. All components are mixed and boiled. After that, 900 g of melon and 250 g of cherries are placed in the marinade. We reduce the fire to a minimum and simmer until fully cooked. Usually about an hour is enough, but the main indicator that the vegetable is ready–its softness and transparency.
Cherry is not the only berry that melon is combined with, you can also add grapes with plum. To prepare this seaming, first bring the marinade to a light boil in a saucepan. It consists of 1 glass of water, the same amount of sugar and grape vinegar is taken, half a spoon of salt, a little cloves, cinnamon and 10 black peppercorns are added to it. When the mixture boils for 2-3 minutes, turn off the stove and let the resulting solution brew for 3 hours. Then pour the marinade into jars of melon and pasteurize them for 40 minutes. Open the lids, add grapes with plums, it is better to remove the seeds in it, and pasteurize for another 10 minutes. It remains just to roll up and enjoy great winter snacks.
