Melon harvesting for the winter simple recipes. Simple recipes for canning melons like pineapple in jars for the winter. How to choose a good melon

Description

Melon puree does not need to be frozen, it can also be closed in glass jars, the only difference is 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 sides: it will not take you much time and effort, the melon will retain its taste and smell, the preparation will turn out to be dietary and very useful. Just imagine how delicious pancakes or homemade melon puffs would be.
A step-by-step recipe with a photo will clearly show you each stage of making melon puree for the winter, so you will not have any problems with harvesting. The only thing that is required of you is to choose the right melon. The fruit should be dense, ripe and sweet, then the puree will turn out to be 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 be delighted with the opportunity to enjoy toast with melon puree for breakfast in winter. This is not the only way to apply such a blank, but we leave the rest to your own imagination. Let's start cooking for the winter delicious mashed potatoes from a melon at home.

Ingredients

Melon puree - recipe

We will prepare all the ingredients we need to prepare such a useful workpiece. It is best to rinse the melon in advance and remove the seeds from the inside. In the ingredients, the amount of melon is indicated in an already peeled form, consider this fact before starting cooking.

Cut the peeled melon pulp into small pieces as shown in the photo and put in a deep bowl. The easiest way is to put the melon slices straight into the bowl of a hand blender.

Gently bring the melon to a smooth puree, taste for sweetness and add as much granulated sugar as you see fit... The sweetness of the melon directly depends on its variety, so the amount of sugar in the ingredients is indicated approximately.

Further, 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 it. For freezing, it is best to use small portioned molds so that you do not re-freeze the entire workpiece later. We spread the melon in the chosen shape, close or wrap it with foil and send it to the freezer until it solidifies. In the future, you can use such a blank for making other desserts or as an addition to cereals, you get a very low-calorie and tasty dish.

There are few people who do not like fragrant, sweet, delicious melon... And so I want to preserve this taste of autumn for the winter. Jam, preserves, compotes - all this also takes place on the winter table. But the real, original taste will save the recipe for preserving melon in a jar without sterilization. This melon crop, oddly enough, is considered a vegetable, as it belongs to the Pumpkin, the genus Cucumber. Like many vegetables, melon is excellent at absorbing odors, allowing you to experiment endlessly.

Cooking features

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

Fruits should be dense, preferably fragrant varieties.

Since this is not a jam, there is no need to sterilize the fruit in syrup. But the banks still need to be ignited. To do this, put the dry container in the oven for a few minutes, at this time, the seaming lids are boiled in a saucepan with water.

While the jar is sterilized, sweet syrup is boiled. It is prepared from sugar, water and citric acid is added for preservation (preservation). Cut melon is placed in prepared jars, poured with syrup and hermetically rolled up with a lid.

Cool the received melon blank, turning the jar upside down and wrapping it in a warm blanket, blanket or old fur coat, until the jars are completely cool.

Various recipes for canning melon

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

Ginger Cooking Recipe

Ginger is a rather hot seasoning. Therefore, when adding it to conservation, it is necessary to observe the measure. In the proposed recipe, all ingredients are indicated per liter of the final product.

In order to cook melon with ginger, you will need:

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

Step by step recipe:

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

Harvesting with pineapple

When fragrant melon and a unique, exotic pineapple coexist in the same jar, it is fantastically delicious.

The following ingredients are required:

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

You need to preserve as follows:

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

Melon recipe with spicy syrup

Spices and port are the basis for the "winter" drink mulled wine. But they can also be used to make a unique syrup to redecorate a fragrant melon. As ingredients you will need:

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

Step by step recipe:

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

A fragrant melon culture is being prepared for the winter with many different recipes. Instead of sugar, add honey, add cinnamon in addition, replace pineapples with apples, etc.

Each housewife has her own tricks both in the choice of the product and in the method of preparation. Some helpful tips:

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

Canned melon syrup is perfect for making jelly, yoghurt or fruit drinks, for impregnating baked goods, adding to cereals and other dishes.

At the height of the season, watermelons and melons so want to enjoy them not only in summer, but also to prepare them for the winter in order to make the most of them. beneficial features... In this article, we will share the best recipes melons for the winter, so that you can pamper yourself and your loved ones with this delicacy on cold winter evenings.

Fragrant melon jam for the winter

A simple recipe for this sweetness will allow you to preserve the enchanting melon aroma and its honey taste and will not take much of your time and effort. For jam-like jam, choose the most ripe melon, for classic jam slightly immature, hard varieties are suitable.

The standard ratio of melon to sugar is 1: 0.5. That is, for 1 kilogram of melon, you need 500 grams of sugar. You can also add bananas for density and lemon zest for flavor.

Step by step description

1. Peel and seed the well-washed and dried melon.
2. Cut the pulp into medium-sized pieces, cover with sugar and leave for half an hour.
3. Add zest and bananas to melon and sugar. Bring the mixture to a boil, close the lid and turn off the gas.
4. After cooling completely, bring to a boil again and cook for 5-7 minutes.
5. Cool the finished jam completely and distribute to the jars.

Agree, a fairly simple recipe for melon jam for the winter? And most importantly, a very tasty and aromatic dessert will please even the most spoiled sweet tooth.

Amber Jam Recipe

To make a tender, homogeneous jam, you need a kilogram of melon, one and a half kilograms of sugar, a little vanillin, citric acid and fresh ginger. As with classic jam, the melon is peeled, cut into pieces. Only in the case of jam, it is necessary to cut it as finely as possible, or completely scroll it in a meat grinder or grind it in a blender. Yes, it will take a little longer than we would like, but the result will eclipse all memories of the trouble.

The grated melon is mixed with sugar and left for half an hour to extract the juice. After that, add citric acid, vanillin and ginger and boil for no more than ten minutes. The jam is cooled and put into sterilized jars.

Amazing Golden Berry Jam

In all the recipes, you probably noticed that only the peeled pulp of a ripe berry is used. Have you ever tried melon crust jam? If not, then we strongly advise you to enjoy such a dessert.

For such a dessert, you will need hard melon crusts, from which the skin is peeled off with a very thin layer. The crusts are cut into small cubes, covered with sugar in equal proportions and left for several hours to give the juice.

The finished mass is boiled over low heat for literally 7-8 minutes, until the melon pieces look like gummies. The jam is cooled and boiled again for 5 minutes to thicken. When hot, it is laid out in sterilized jars and sealed.

Fragrant melon compote

Another easy way to prepare melon for the winter is to cook compote. The aromatic and sweet drink is much tastier and healthier than any juice from the store. The recipe for melon compote for the winter is quite simple. To begin with, a kilogram of melon must be peeled, seeds removed and cut into large pieces... In a separate bowl, boil the syrup from a liter of water, 500 grams of sugar and a teaspoon of citric acid. The cooking time for the syrup should not exceed 10 minutes. Pieces of melon are added to the syrup, which are boiled in it for several minutes. The finished melon is laid out on the bottom of the jars and poured with hot syrup. Banks are sterilized and rolled up. That's all - melon compote is ready for the winter! Jars with compote are cooled and put away for storage.

Canned melon for the winter

An excellent option for harvesting melon, which will taste like canned pineapple. The process of preserving melon for the winter is similar to making compote from it. The peeled and chopped melon is tightly packed in jars and poured over with boiling sweet syrup. The syrup for preservation is prepared according to a completely standard recipe - from sugar, water and citric acid. You can determine the proportions yourself, to your taste. It all depends on how sweet you got the melon and what concentration of sugar you prefer in juices and compotes. The cans of melon filled with hot syrup are sterilized and rolled up. Such a melon canned for the winter will not only delicious dessert, but also an excellent ingredient for salads.

Melon in a spicy marinade

Quite an unusual way of harvesting this sweet berry for the winter. It is unusual due to the addition of spices and vinegar to the sweet marinade. This is what gives the melon a special piquancy and originality. For a marinade for ten half-liter cans, you will need one and a half liters of water, a pound of sugar, two tablespoons of vinegar essence. In each jar, you must place a couple of black peppercorns, cloves and a pinch of cinnamon. Pieces of melon are boiled in boiling water for several minutes and laid out in jars. For ten minutes, a syrup of water and sugar is cooked, to which vinegar is later added. The marinade is poured into jars, after which they are sterilized and rolled up along with the contents.

Freezing

Do you like freezing berries, fruits and vegetables for the winter? Then for sure at least once you wondered whether it is possible to freeze a melon for the winter? Sure! But this method of harvesting melons for the winter has its own nuances.

• For freezing, varieties with dense pulp are selected, which are less susceptible to loss of appetizing appearance after defrosting.
• The melon is cut into portions and frozen on plates or trays. For the best frozen food quality, keep a small distance between the cut pieces. So they will freeze faster, which will save all the vitamins and nutrients.
• Frozen pieces are stored in special bags or plastic containers with a tight-fitting lid.

The frozen melon is used for various cocktails and smoothies. Once thawed, it is ready to eat, despite a slight loss of appearance.

Juicy melon sorbet at home

A great way to preserve all the best qualities of a melon is to make a homemade sorbet. It turns out delicious homemade ice cream, which is made from completely natural ingredients with your own hands.

First you need to boil the syrup from a glass of sugar and a glass of water. Chilled syrup, pieces of melon (about four cups of pulp) and a little citrus zest are ground in a blender until smooth. The finished mass is laid out in containers and frozen. As it freezes, you need to stir the sorbet - so it freezes evenly, and ice pieces are not formed.

For a more delicate flavor, you can add cream and vanillin to the sorbet prior to freezing. This will give you a real, handmade melon ice cream.

Melon for the winter in its own juice

Melon, harvested in its own juice, is considered no less tasty. This method preserves the taste and aroma of the melon undiluted. This recipe will require ripe, juicy melon, sugar, and citric acid. For a kilogram of sugar, 3-4 kilograms of melon and a couple of teaspoons of citric acid are taken. Pieces of peeled and seed melon are covered with sugar and left for several hours. The ideal option is to leave the melon under the sugar overnight for more juice. As soon as enough syrup is formed, the melon is boiled in juice with the addition of citric acid for literally five minutes, laid out in jars and canned. All jars and lids are thoroughly sterilized before conservation.

Dried melon

For the winter, you can dry the melon. More precisely, it is dried up. Not so many varieties are suitable for this, namely: "torpedo", "collective farmer" and "walk". First, the melon is allowed to ripen for several days at room temperature. Then they are peeled, the seeds are removed and cut into thin slices. The thickness of such strips should not be more than four centimeters. The cut melon slices are hung from ropes or wires in a well-ventilated room. Such drying lasts at least two weeks, provided that the slices are constantly turned over for better ventilation. Due to the uniform evaporation of moisture, the weight of the melon will decrease by about 10-12 times compared to the original.

Ready-made dried melon slices are quite elastic, which allows them to be braided for convenient and aesthetic storage. You can also store dried melon in glass jars with hermetically sealed lids.

Dried melon makes delicious and healthy natural sweets. You just need to roll the dried slice into a ball and roll it in sesame or ground nuts. Delicious rolls of melon and nuts are obtained. You will definitely surprise your family and guests with such homemade sweets.

The benefits of melon blanks

Did you know that melon is not only sweet and fragrant, but also incredibly healthy berry? In this section, we will talk about how valuable are melon preparations for the winter. After all, it can be consumed not only fresh, but also all vitamins and minerals can be preserved almost all year round.

Vitamins A, PP, B1 and B 2 are what the melon is rich in. Moreover, it is ahead of lemons and oranges in the content of vitamin C. In terms of the amount of iron, the melon is 17 times higher than that of milk. And due to the high content of potassium and magnesium, the melon diet is indicated for people suffering from rheumatism, anemia and diseases of the joints, kidneys and liver.

The pulp of this fragrant berry contains a large amount of starch, pectin, fiber and mineral salts. The high silicon content in melon fruits helps to improve the condition of the facial skin and increase the activity of the brain.

Just a couple of slices of this ripe berry can instantly lift your mood. All this is due to substances that contribute to the production of the "happiness hormone" - serotonin.

Melon is a fragrant fruit with a delicate, sweet-honey pulp, good both fresh and as an ingredient for various sweet dishes. Melons are used to prepare compotes, preserves, jams, candied fruits and other preparations for the winter, which have an incredible smell and pleasant texture. There is a great variety of recipes, it is enough to choose the most suitable one.

Despite the abundance of varieties of this melon crop, fruits of two or three types are most often found on sale. The most common is the torpedo, which is distinguished by its elongated shape and impressive size. It is quite suitable for blanks, and it is advisable to choose larger fruit - it will be juicier and sweeter than smaller ones.

But in the case of the Kolkhoz Woman, from whom delicious dessert dishes are also obtained, it is worth purchasing smaller fruits.

The main problem that arises when cooking melon desserts is the difficulty of maintaining the desired consistency - the melon pulp quickly boils down. Therefore, it is recommended to give preference to varieties with red or orange pulp - Contaloupa, Princess Maria, Charente, Orange, Iroquois and their hybrid forms. Such fruits are harder, denser and better retain their shape.

How to choose the best melon

First of all, one should take into account which dish is prepared from the melon, which part will be used, and whether the fruit will be subjected to prolonged heat treatment. You can adopt the following recommendations:

• the pulp of slightly greenish fruits retains its shape better during cooking (the pieces can be cut with a curly knife), the same applies to the crusts;
• mashed potatoes and jam are best made from soft fruits;
• in a melon suitable for harvesting, the stalk is compacted, slightly greenish;
• a good large fruit should be heavy - if it is light, then, most likely, it is shriveled inside;
• the workpiece with pieces is best made from melon crusts - their structure is practically not destroyed during cooking.

And, of course, the juicier and more aromatic the pulp of the fruit, the tastier the dish will turn out.

Recipes for preparations for the winter

There are many varieties of melon dishes that are prepared both in production and at home. Pastilles, preserves, compotes, frosts, jams, confitures - this is not all that can be prepared from this ingredient. You can make both a one-component delicacy and a complex sweetness suitable for festive table.

A variation of the classic melon jam

According to this recipe, a delicious jam-like jam is prepared, which is better obtained from slightly unripe melons. It is advisable to choose fruit with firm pulp. For a treat you will need:

• granulated sugar - 0.5 kilograms;
• melon - 1 kilogram;
• lemon (only zest is used).

The jam is prepared step by step according to the following algorithm:

• fruits are cut into small cubes;
• they are covered with sugar and set aside for 30-40 minutes;
• then the zest is added to the fruit and everything is sent to the stove until it boils;
• the stove must be turned off, and the container must be covered with a lid;
• when the mass cools down, it is boiled again for 5-7 minutes.

The jam can be cooled and poured into jars.

With the addition of lemon

Citrus gives a sweet dish a pleasant sourness, so lemon is often added to various preparations made from fruit ingredients. Required Ingredients for melon jam with lemon:

• melon - 1 kilogram;
• sugar - 0.25 kilograms;
• vanillin - 1 gram (optional);
• lemon - 1/2 (for making juice and zest);
• pectin - 10 grams.

Cooking process:

• pieces of melon culture are mixed with granulated sugar, vanillin is added;
• fruits are sent to the stove and boiled for a quarter of an hour;
• juice is prepared with lemon zest, added to the mass;
• pectin is poured in, and the jam is thoroughly mixed;
• the mass is boiled for another 5 minutes, removed from heat and left for several minutes under the lid.

The jam is poured into sterilized jars and rolled up.

With orange

Citrus complements the flavor of the melon dessert and gives it an interesting appearance. The following components are required:

Cooking algorithm:

• fruits are peeled, cut into pieces;
• they are poured with 0.5 kilograms of sugar, mixed and insisted for 2.5-3 hours;
• syrup is prepared from water and 200 grams of sugar, cooled, added to the melon;
• a container with future jam is covered with a thick cloth and left at room temperature for 24 hours;
• the syrupy liquid must be drained, boiled and filled with pieces;
• the jam is infused for about 10 hours;
• citruses are cut along with the zest, added to the melon and boiled until thickened;
• the mass can be laid out in banks.

Cinnamon

The spice has an original taste and warm aroma, therefore it is recommended to use it for preparations for the winter. In the cold season, dessert comes in handy for evening tea parties.

Melon Cinnamon Jam requires:

• melon - 2.5 kilograms;
• lemon - 2 pieces;
• sugar - 0.9-1 kilograms;
• water - 1 liter;
• cinnamon powder to taste.

It is very simple to prepare:

• added to the vegetable slices lemon juice and 300 grams of sugar;
• the mass should be infused so that the pieces give juice;
• syrup is cooked from the remaining sugar and water - it is placed on low heat until the sugar dissolves;
• hot syrup is poured into a saucepan with pieces and boiled over low heat to the desired thickness;
• cinnamon is added to the finished product, mixed and laid out in containers.

With bananas

There are many recipes for harvesting melons with bananas, a rather interesting recipe that also uses exotic citrus - lime.

Ingredients:

• melon - 1.5 kilograms;
• bananas - 1 kilogram;
• lime - 7-8 pieces;
• sugar - 1.5 kilograms;
• cognac - 50 milliliters.

Cooking algorithm:

• cubes of melon pulp are covered with granulated sugar, the container is covered with a thin cotton cloth and set aside for 20-24 hours;
• a day later, lime - 5 pieces - cut in half, squeeze the juice into a container with a vegetable;
• the mass is stewed over low heat, stirring occasionally, for 40 minutes;
• the remaining citrus should be cut into slices without removing the peel, cut the bananas into pieces and place everything in the melon mass;
• jam is boiled over low heat until thickened puree;
• it can be immediately poured into jars, rolled up, turned over, and the next day sent to the refrigerator.

Melon jam

An excellent aromatic jam with a delicate jelly-like consistency is obtained from this melon culture. For him you need:

• melon (pulp) - 1 kilogram;
• sugar - 1 kilogram;
• juice of 1 lemon or 1 teaspoon of citric acid;
• fresh ginger root - 1 piece.

The dessert is prepared as follows:

• vegetable cubes are poured over 0.5 kilograms of sugar and left overnight to let the fruit juice;
• the rest of the sugar, lemon juice or acid, finely grated fresh ginger are added to the mass;
• the jam is cooked over low heat for about an hour (if the melon is very juicy, then the cooking time increases, and additional components are added at the end of the process), it is important to stir the mass periodically.

The workpiece is placed in jars while hot, rolled up after steam has escaped.

Canned melon

If you want to make an unusual dessert, you can preserve pieces of melons in a spicy syrup with port. The following components are required:

• melon - 2.5-3 kilograms;
• cloves - 3 pieces;
• sugar - 0.5 kilograms;
• water - 0.5 liters;
• port wine - 250 milliliters;
• cinnamon - 1 stick;
• vanillin - 1 sachet.

Cooking method:

• remove the pulp with an ice cream spoon so that it is in the form of neat balls;
• pour water into a container, add vanillin, cinnamon, cloves, sugar and put on the stove until it boils;
• turn off the stove, place melon and port in syrup, cover and leave for 15 minutes;
• remove the balls into a separate bowl, and boil the syrup at an average temperature by 1/2;
• place the melon in sterilized containers and pour over the cooled and strained syrup;
• add 1 tablespoon of port to each jar, you can put a clove bud from the syrup.

Melon in sugar syrup

If time is running out and the melon needs to be prepared urgently, you can use the express method. For jam you will need:

• melon - 1 kilogram;
• water - 0.5 liters;
• sugar - 1.55 kilograms;
• citric acid - 1 teaspoon;
• vanillin - on the tip of a knife.

The treat is prepared as follows:

• dissolve 50 grams of sugar in water, add pieces of melon and blanch for a quarter of an hour;
• the remaining sugar is added to the mass, and it is boiled down until it thickens;
• at the end of the process, citric acid and vanillin are added.

Ready jam can be rolled up.

In its own juice

Ripe sweet pulp does not require a lot of sugar - its own juice will be quite rich and tasty. For procurement you need:

• melon - pulp, to fill a 1 liter jar tightly;
• sugar - 2 cups;
• citric acid - 1 teaspoon.

The cooking algorithm is as follows:

• sugar is poured into the jar - 1 glass, 1 teaspoon of acid is added and water is poured to the top;
• the syrup is stirred, poured into a saucepan and boiled until the syrup dissolves (this amount is enough for 3 liters of the workpiece);
• peel the melon, cut into slices that fit tightly into jars;
• the pieces are poured over with boiling syrup, and the jar is sterilized within 10 minutes.

Jam for the winter without sterilization

Sterilization of containers takes some time, but you can prepare a treat without this procedure. The following components need to be prepared:

• melon - 1 kilogram;
• sugar - 1 kilogram;
• water 400 milliliters.

Cooking method:

• boil water and add pieces of melon to it;
• the fruits are boiled for 5 minutes, and then the liquid is drained (if the pieces do not soften, then the cooking time must be increased);
• in the water in which melons were cooked, you need to put sugar and stir so that it completely dissolves;
• pieces of melon are spread in syrup and boiled for 10-15 minutes;
• the mass is removed from the heat and insisted for 12 hours;
• the algorithm is repeated three more times, the syrup can be added.

During cooking, do not forget to stir the mass and remove the foam.

Harvesting melons for the winter in banks

Ingredients:

• melon - 300 grams;
• basil - a couple of twigs;
• sugar - 150 grams;
• citric acid - a pinch.

The seam is prepared according to the following algorithm:

• pieces of the fruit are laid in prepared jars, filling them by a third;
• basil is added, based on its own taste, sugar and acid;
• containers are filled with boiling water and covered with lids;
• the bottom of a large saucepan is covered with a cloth, jars are placed, hot water is poured and heated for about half an hour;
• jars should be sealed and placed under a warm blanket.

Pickled melon

The fruits of this melon culture are pickled quite rarely, although, using this method of harvesting, an excellent result can be achieved. For such an unusual dessert you will need:

• melon - 1 kilogram;
• water - 1 glass;
• honey - 4 tablespoons;
• vinegar - 0.5 cups (both grape and apple cider vinegar is allowed);
• a pinch of salt.

Cooking method:

• melon cubes are tightly packed in pre-sterilized containers;
• a marinade is being prepared: honey is diluted in water, salt is added and sent to the stove until it boils;
• vinegar is poured into the marinade, brought to a boil;
• the fruits are poured with hot marinade, and the jars should be sealed with heated lids.

The workpiece acquires the most intense taste after standing in a cool place.

Melon jam in a slow cooker

This kitchen appliance will undoubtedly make life easier for housewives, and it can also be used to make melon jam - quickly and effortlessly. The following products are required:

• melon - 700 grams;
• orange - 1 piece;
• sugar - 400 grams;
• sesame seeds - 30 grams;
• vanilla to taste.

Dessert is prepared step by step:

• the orange is peeled from the skin and white films, the pulp is cut into slices;
• the peel is removed from the melon, the part with the seeds is removed, it is cut into cubes;
• put one layer of melon in the bowl of the multicooker, the second - orange;
• the fruits should be covered with sugar, vanilla and sesame seeds should be added;
• the device is set to the most suitable mode - "quenching", cooking time - 1 hour;
• during cooking, it is necessary to stir the mass every 15 minutes, and after the sound signal about the end of the program, the jam can be laid out in prepared jars;
• containers are closed with lids, wrapped in a blanket, removed for storage only when the contents have completely cooled down.

Methods for storing blanks for the winter

They depend on how the delicacy was prepared. If it is necessary that the workpiece be stored for a long time, then it is recommended to roll the mass hot. And if the product is placed in a jar with a nylon lid, then it must be cooled.

It is important that the containers are cleanly washed and free of excess moisture. In sterilized jars, workpieces are stored better, it is enough to place them in a cool place, but some recipes imply storage only on the refrigerator shelf.

In any case, it is worth adhering to the recipe and recommendations in order to enjoy a tasty, healthy, aromatic melon dessert, and the efforts spent on cooking were not in vain.

Melon for the winter - recipes are not limited to the usual jam and compote. In the cold season, there is an opportunity to buy this berry in supermarkets, but it taste qualities will be less intense. During the melon season, try one of the recipes that will help preserve its taste and aroma. The blanks can be served as a dessert or added to baked goods.

Dried melon

The easiest way to make melon for the winter is to dry it. The process does not use sugar or other additives, so the dish is perfect for those who follow a healthy lifestyle. This low-calorie dessert can be taken with you as a snack or combined with other dishes.

In this melon recipe, only this berry is needed for the winter. It is more convenient to dry it, but you can simply spread it out at room temperature under the sun.

The finished dried melon is stored in a dry, dark place. You can also pack it in vacuum bags.

Cantaloupe canned

Canned for the winter, it retains all its 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 soaked sugar syrup and remains juicy. In winter, it goes well with honey and cinnamon. It is added to curd casseroles served as a filling for pancakes.

Melon pastila

One of the unusual melon recipes for the winter is marshmallow. Many housewives undeservedly forget about this sweetness, but it can become not only an everyday dessert, but also a real decoration of the festive table. It resembles candy and has a dense, viscous consistency.

For 1 kg of melon pulp, you will need about 2 glasses of water and 1 glass of sugar. The pastille will turn out to be more juicy and sweeter if you replace sugar with liquid honey.

The pastille is kept in the refrigerator and is still usable until the next harvest. In order for it to retain its taste and not dry out, each roll must be tightly wrapped with cling film.

Even if the farm does not have a dryer, there are no fewer options for preparing melon for the winter. An oven can be used instead of this apparatus. In this case, spread the marshmallow puree in a thin layer over parchment paper, having previously greased it with vegetable oil.

Melon is a versatile treat that is healthy both raw and as a base for winter preparations... There are many melon recipes step by step with a photo, each of which will bring back the summer flavor in the cold season. Canned or pickled melon is perfect for hearty winter baked goods, filling for cakes, pies or pancakes.

Dried it can be served with nuts and, as well as decorate desserts with it. Pastila is an unusual sweetness that is not even sold in all supermarkets. In any case, it is worth taking care in the summer and preserving the melon flavor and aroma for the whole year.