Even melon can be prepared for the winter and enjoy its wonderful taste out of season. This sweet and honeyed product is preserved in a variety of ways. If you add cloves, cinnamon or vanilla, the aroma and taste will exceed any expectations. Another interesting option is to preserve melon for the winter in jars, like pineapple. The taste of melons becomes as close as possible to ripe and juicy pineapple.
To roll the sweet fruit in a container, you must first prepare the melon and boil the syrup. All containers for preservation must undergo heat treatment. You can pre-sterilize the jars by holding the containers over steam for several minutes.
Good cleaning of containers with soda solution and sterilization of already filled cans are also allowed. Heat treatment of the filled container is carried out in a wide saucepan with boiling water. After all the procedures, the twists are turned over and covered.
Selection and preparation of main ingredients
There are often only a few popular varieties of juicy berries on sale. It is recommended to select weighty, elongated fruits. This variety is better suited for preservation and long-term storage.
You need to be guided by volume - the largest fruits are much sweeter.
Sometimes you may encounter a problem when cooking - the melon quickly loses its shape and becomes mushy. To prevent this from happening, it is better to choose fruits with orange flesh. They are much harder and denser. For winter harvesting, berries that are not too ripe or varieties with fibrous and loose pulp are suitable. The melon needs to be brushed, cut into slices and seeds removed.
Cooking recipes
It won’t be difficult to prepare juicy and aromatic berries at home if you follow the recipe and technology exactly. Many dishes are prepared from this sweet component: jam, marmalade, compote, pastille, confiture. But it is also recommended to prepare canned food from pieces of melon, which will taste similar to pineapple.
In the case of melon, you can experiment and select the most sophisticated recipes and methods for winter harvesting.
With ginger
Pickled melon combined with grated ginger root creates an unusual flavor combination. The preparation according to this recipe has a rich aroma and bright taste, so it will appeal to real gourmets.
Ingredients listed are for 1 liter container. Ingredients:
- one medium melon;
- 150 grams of sugar;
- a pinch of lemon salt;
- filtered water;
- 70 grams of grated ginger root.
How to cook: prepare the main product: cut the berries into small pieces. Ginger root can be sliced or grated. Sterilize the containers and place ginger root in them. In addition, add slices of sweet fruit and cover with sugar. Don't forget to add citric acid. Boil the liquid in a separate container and pour boiling water over all components.
Carry out heat treatment: place the jars with the preparation in a saucepan with boiling water and hold for 10 minutes. Only after this you need to seal it, turn it over and give it time to cool.
With pineapple
In a harmonious combination with pineapple juice, you can achieve an excellent result - a tender, sweet and slightly sour melon preserve. When you add such a preparation to a salad or sweet dish, you get a culinary masterpiece with a unique taste. Ingredients:
- two small melons;
- 100 milliliters of table vinegar;
- 1.5 liters of filtered water;
- 500 grams of sugar;
- several buds of cloves;
- medium pineapple.
How to prepare: you need to take care of the canning jars in advance - wash them well with soda solution and heat treat them. Peel the main component and cut into medium cubes. Peel the pineapple and cut into thick slices. Then you need to take the clove buds and place them at the bottom of the container to close. Add pineapple and chopped melon there.
Afterwards you need to prepare sweet syrup. In a separate cooking container, boil water, sugar and vinegar. The resulting hot solution needs to be filled into containers and the jars sterilized. To do this, keep the containers in a saucepan with boiling water for 15 minutes. Roll up, turn over and store.
In spicy syrup
To preserve sweet berries using this method, you will need to add spices and a little strong drink. This composition of taste creates a unique aroma and will be an excellent decoration for the holiday table. Many people will like the original recipe. Ingredients:
- two medium fruits;
- a pair of clove buds;
- 600 grams of sugar;
- half a liter of filtered water;
- 250 milliliters of port wine;
- cinnamon;
- a packet of vanillin.
How to prepare: peel the main product, cut in half and, using a special cutlery, make small balls of pulp. In a separate container, mix water, cloves, sugar, cinnamon and vanillin. Boil the mixture and cook until the sugar is completely dissolved. Then place the melon balls in this container and add the port wine.
Turn off the burner, cover with a lid and leave the syrup for 10 minutes. Remove the balls from the container with a slotted spoon, and boil the syrup again. Then repeat the process: place the circles in the syrup and wait until it cools completely. Then you need to move the circles into sterile containers, fill them with syrup and roll them up. Send the workpiece for storage.
Without sterilization
To minimize the preparation time for winter pickled snacks, you can choose the optimal recipe for yourself. One of these quick methods of whipping up preparations is a recipe without sterilizing containers. The taste and shelf life of such a product remains the same, but the time for preparing other preserves is much longer.
Ingredients:
- one medium melon;
- 2 liters of filtered water;
- half a lemon;
- faceted glass of sugar.
How to prepare: the main sweet product needs to be washed, peeled and cut into small cubes. Boil the liquid in a separate cooking container and place the melon cubes in it. Wait a few minutes and pour in lemon juice, which must be squeezed out first. Add the specified amount of sugar and boil the mixture for half an hour. Pour the sweet syrup into clean containers and preserve. Turn the containers over and wait until completely cooled. Hide the workpiece for storage.
In honey with cinnamon
An abundance of spicy ingredients and fragrant honey will allow you to prepare a special and extremely tasty preparation. If you want new incredible flavor combinations, you should definitely try this recipe.
Ingredients:
- 2 medium melons;
- 150 grams of flowing honey;
- a pinch of salt;
- cinnamon stick;
- 100 grams of sugar;
- carnation;
- 200 milliliters of vinegar;
- allspice.
How to cook: prepare the base of the recipe: peel and cut into small cubes. Place spices, honey, salt and sugar in a small saucepan. Pour in liquid and prepare sweet syrup. Boil the mixture, add chopped cubes. Keep on low heat for 15 minutes to collect juice.
After the time has passed, pour in the specified amount of vinegar, mix and remove from the stove. Place the main component in sterile containers and add hot syrup. Sterilize in the oven. Turn over, wait for cooling and store for storage.
It’s almost impossible to find people who don’t really like melon. Those who love her try to do everything they can to enjoy her for as long as possible. Canned melon for the winter in jars according to a variety of recipes can delight you with its taste and freshness even until spring. Winter melon preparations can be used to prepare recipes for desserts, jams, compotes, spicy snacks, fillings, side dishes and salad ingredients.
Melon in vanilla syrup for the winter
To prepare vanilla melon dessert according to this recipe you will need the following ingredients:
- Vanilla pod or vanilla sugar - 1 teaspoon;
- Water - 1 liter;
- Melon - 1-2 pieces;
- Citric acid - 1 teaspoon;
- Sugar - 2 cups.
Wash and sterilize containers with lids for canning. Dissolve sugar in water, add vanilla and bring the solution to a boil. If you use a vanilla pod in this recipe, cut it lengthwise and place it in water, and after boiling, remove it from the syrup. After boiling water with sugar and vanilla, add citric acid, stir and remove from heat to allow the syrup to cool.
While the syrup is cooling, prepare the melon. Cut the fragrant fruit in half, remove the seeds and peel. Cut the melon pulp into slices and then into small cubes.
Place the melon cubes in the prepared jars, trying to tightly fill the free space.
Pour the syrup into the jars until it completely covers the cubes. Cover the jars with lids and send them to sterilize - at least 15 minutes for a liter jar and about ten minutes for a half-liter jar.
Seal the jars and leave at room temperature until completely cool, and then you can store them. to a cool place.
Recipe option without sterilization
Prepare the bowl, melon cubes and syrup as described in the recipe above. Place the cubes in hot jars and fill to the top with boiling syrup. Seal the jars with hot lids, turn the necks down, cover with a pillow, blanket or thick towel and wait for natural cooling. Then store it away.
Melon preserved in syrup this way can be stored all winter.
Melon pickled in honey syrup for the winter without sterilization
Take the following products for this recipe:
- Melons - 1 kg,
- Water - 1 glass,
- Honey - 4 tablespoons,
- Grape or apple cider vinegar - 0.5 cups,
- Salt - a pinch.
After washing and peeling the fruit from seeds and peel, cut the pulp into small cubes and place tightly in hot, dry jars, sterilized in advance.
To prepare the marinade according to the recipe, dilute honey. Then, stirring, add salt.
Place the mixture over medium heat and, continuing to stir, wait until it boils. Pour in the vinegar, bring to a boil again and immediately pour over the melon pulp cubes.
Seal the jars with heated lids. For the best taste, let the melon preparation marinate for at least a month, storing it in a cool, dark place. After all the longer it sits, the tastier it becomes.
The fruit prepared according to this recipe is perfectly used as a dessert and as an ingredient. for other dishes, such as salads, baked goods or chicken dishes.
Cinnamon compote without sterilization from melon and lemon for the winter
Take the following prescription ingredients:
- Water - 3 liters,
- Melon - 1.5-2 kg,
- Sugar - 1.5 cups,
- Lemon,
- Ground cinnamon - 1 tablespoon.
Wash the fruit, cut in half, remove the seeds and peel, and then cut the pulp into cubes about two centimeters on a side.
Wash the lemon, cut into semicircles and remove the seeds.
Boil water, add melon and lemon pieces into it.
Leave to cook over medium heat for fifteen minutes. When the pieces of pulp acquire the desired soft consistency and the syrup acquires a rich melon taste, pour the finished compote to the top into hot sterilized jars and immediately seal with lids.
Ginger melon, canned for winter
Take the following components:
- Melon - 2 kg,
- Sugar - 3 cups,
- Citric acid - 1 teaspoon,
- Ground dry ginger - 2 pinches,
- Water - how much cans will “take”.
Prepare the fruit as described in the recipes above and cut the melon pulp into small pieces. You can cut balls out of it with a special knife or a teaspoon.
Place the melon pieces loosely in sterile jars and pour boiling water into them. Cover the jars with a cloth and let the water sit for a while - about twenty minutes.
Drain the water from all the jars into one pan, add sugar, ginger and citric acid. Stir, let it boil and distribute the resulting boiling syrup into the jars.
Seal, turn upside down and let cool naturally.
Canned melon compote for the winter without sterilization
Select the following ingredients:
- Melon - 1 kg,
- Water - 3 liters,
- Sugar - 600 grams,
- Citric acid - half a teaspoon
- The orange is small.
Sterilize jars with lids ahead of time.
Prepare the melon and orange according to the methods described above, removing seeds and peel and cutting them to taste. You can also cut balls from the fruit.
Boil water with citric acid and sugar, simmer the melon and orange pieces in it over low heat for about fifteen minutes.
Distribute the finished compote into heated jars and seal with hot lids. Turn the jars over and let cool completely.
Calories: Not specified
Cooking time: Not indicated
Today I suggest you prepare an unusual dessert for the winter - melon in syrup. As you will see from my recipe with photo, the process of canning such a product is very simple - without sterilization. The most important thing is to choose the right melon; under no circumstances should it be green, but it should not be overripe either. The amount of sugar can be reduced if desired, but since we are preparing dessert, sugar, in my opinion, is in moderation. Of course, it will not be like a fresh melon, if you have once tried canned pineapples, then you will approximately understand the final taste, the melon is vaguely similar to pineapple. This melon can be served as an addition to a cottage cheese dessert.
- melon – 1 pc.;
- water – 1 liter;
- sugar – 1.5 cups;
- citric acid – 1 tsp.
Recipe with photos step by step:
The melon must be cut into several parts and the seeds scooped out. Rinse the melon under cool water. 
Then remove the skin and cut the melon pulp into arbitrary pieces, not too small and not too large. If you are preparing melon for children, you can cut it into shapes. 
Prepare jars - wash with soda and sterilize in a way convenient for you. Then fill the jars with melon pieces. Shake the jars several times until the melon pieces fit tightly together. 
Pour freshly boiled clean filtered water over the melon and leave it alone for 10 minutes. Then pour the water into the pan. 
Add sugar and citric acid to the water, using 1.5 cups of sugar and a teaspoon of acid per liter of water. Boil for a couple of minutes. If desired, you can add a little vanilla sugar, mint, cinnamon and star anise. 
Pour the hot sweet syrup back into the steamed melon pieces. Immediately throw on the lids and roll them up. 
Place the jars of melon upside down, cover with a blanket and leave for a day. After a while, put it in a cellar or pantry for long-term storage. 
Enjoy your meal!
And it turns out very tasty
The aroma of melon is incredibly strong, alluring, and has a honey tint. If you are lucky enough to buy just such a melon, sweet and aromatic, of course, eating it is a pleasure. But it happens that we buy one thing, but as a result we get something completely different. In this case, you can cook melon in syrup for the winter; a recipe with a photo will help you make it without sterilization. Just imagine - pieces of melon soaked in vanilla syrup, with a slight hint of refreshing lemon - sounds pretty good, you'll agree. This is exactly the result we get. The dessert goes well with ice cream, fruit salads, and you can fill puff pastries with melon slices. And it turns out very tasty.
Ingredients:
- melon – 1/4 part,
- sugar – 1/2 cup,
- water – 1 1/4 cups,
- vanillin - a pinch,
- lemon zest – 0.5 tsp.
So, let's start preparing dessert for the winter. We choose a melon, if you come across a sweet, soft and incredibly aromatic melon, it is better to eat it, but if you purchased a melon that is not particularly sweet, with a dense structure, we will definitely use it for our preparation. The calculation of ingredients is indicated for a 0.5 liter jar. We peel approximately 1/4 of the melon, remove seeds and unnecessary fiber. Rinse the pulp under cool water and dry it a little with a napkin. 
Cut the melon into medium sized cubes. You can experiment a little here - if you have curly scissors or shapes, cut with them, giving the melon pieces an interesting appearance. 
Be sure to prepare the jar well - wash it in a soda solution or with a special detergent, and send it to sterilize over steam. At the same moment, throw the lids for seaming into boiling water, wait for three minutes and take them out. Fill a dry sterile jar with melon pieces. 
While we fill the jar, boil filtered water over the fire. Pour boiling water over the melon. 
Cover the jar with a lid and leave the melon completely alone for 10 minutes. 
Carefully pour the aromatic liquid into a saucepan; you can put a nylon lid with holes on the neck of the jar so that all the liquid drains out and the melon pieces remain in place. 
We process the lemon - scald it three times with boiling water, wash it, and dry it. Using the finest grater, grate the lemon zest. Add it to the saucepan and also add a portion of granulated sugar. Don't forget to add a little vanillin or vanilla sugar. If desired, you can take a vanilla pod. Bring the syrup to a boil, dissolve the sugar crystals, cook for two minutes. Remove the saucepan from the stove. 
Return the syrup to the jars with the steamed melon pieces. We hermetically seal the jars with lids, turn them upside down, cool for a day at room temperature, wrapping the workpiece in a blanket. 
We send the jars for long-term storage on a shelf in a cool room. 
Melon in vanilla syrup is ready for the winter. Enjoy your meal! 
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