Watermelon compote for the winter

What other watermelon compote?

They are essentially just water! But don't rush to judge by first impression.

The drink, although somewhat unusual, in practice turns out to be gentle and unique.

If you have the opportunity to prepare it, at least do it as a test, and in winter, you’ll see, it will “fly away” like a darling!

Watermelon compote - general principles of preparation

Watermelon compotes can be prepared without preservation for daily use, chilled, or preserved for the winter.

Compotes are prepared from ripe watermelons with non-sugary, dense pulp. Almost always, the dense peel is removed, less often it is left, removing only the dark green skin. The white, firm pulp is used in the preparation of syrups for compote. The watermelon pulp is cut into small slices or cubes and all the seeds are carefully selected from it. So that they don't get into the drink.

Refreshing watermelon compote has practically no taste of its own, so the drink is prepared mainly with other berries, fruits, or melon and mint are added to it.

To make the compote rich, the syrup is prepared with a large amount of sugar. The “sweetness” of the drink is broken by adding citric acid or freshly squeezed lemon juice.

To preserve watermelon drink, use clean, dry containers with a volume of two or three liters. The jars, washed with detergent, are sterilized with a stream of steam or by placing them in the oven. After sterilization, the container is cooled and only then filled.

Lids for preservation also need to be sterilized. They are washed under water to remove dirt and then boiled for 5 minutes. Close containers only with well-dried lids.

Compotes preserved for the winter are cooled under a blanket, turning the containers upside down. This allows you to additionally sterilize the drink, which ensures longer storage.

Classic watermelon compote for the winter

Ingredients:

Large ripe watermelon;

Filtered drinking water;

Sugar – 1 kg;

5 l. drinking water passed through a filter.

Cooking method:

1. From a whole, washed watermelon, cut off the peel so that only red pulp remains without any remaining white pulp.

2. Cut it into large cubes, approximately 4 cm in size, carefully select the seeds. Fill clean, dry jars one-third or half full with pulp.

3. Pour five liters of filtered drinking water into a large saucepan, add a kilogram of sugar into it, stir. Heat gradually, bring to a boil, and pour the syrup into filled jars.

4. After 15 minutes, pour the syrup back into the pan and boil again, boil for three minutes and pour into jars again.

5. Seal the watermelon compote hermetically with boiled lids and leave to cool under a blanket, turning the containers over onto the lids.

Fragrant compote of watermelon and melon for the winter

Ingredients for a 3 liter jar:

Half a kilo of melon;

Unripe watermelon – 500 gr.;

Six glasses of water;

190 gr. Sahara.

Cooking method:

1. Remove the fibrous pulp and seeds from the melon.

2. Peel the watermelon and melon, cut the pulp into cubes and remove all the seeds from the watermelon pieces.

3. Gradually add all the measured sugar into boiling water, stirring, bring the syrup to a boil and dip the watermelon and melon pieces into it.

4. Boil for another five minutes, remove the slices with a slotted spoon and place them, carefully lifting them with a spoon, into dry jars.

5. Boil the syrup for another two minutes and pour it over the watermelon and melon placed in the jar.

6. Roll up the containers with boiled lids and leave to cool, turning them over onto the lids.

Unpreserved watermelon compote with berries

Ingredients:

Two liters of drinking water;

Half a kilo of watermelon;

One glass of blueberries;

A full glass of raspberries;

Fresh strawberries - a glass;

Three spoons of sugar;

Four fresh mint leaves.

Cooking method:

1. Rinse fresh berries under running cold water in a colander and leave in it for a while so that all the liquid drains well. If you took frozen berries, thaw them in advance by placing them on a sieve.

2. Remove the seeds and cut the rind from the watermelon. Cut the pulp into small cubes, select all the seeds, and cut the dried strawberries in half.

3. Measure out two liters of water and pour it into the pan. Add sugar, stir well and bring to a boil at moderate temperature.

4. When the sugar is completely dissolved and the syrup begins to simmer slowly, remove the pan from the heat and dip all the berries and slices of watermelon pulp into the sugar syrup.

5. Add the mint chopped with a knife and leave to steep until it cools completely. Then pour the drink into a carafe and add ice.

Unpreserved watermelon compote with lemon

Ingredients:

One kilogram of ripe watermelon;

Half a kilo of sugar;

One and a half liters of purified drinking water;

Half a teaspoon of vanilla powder;

1/2 medium-sized lemon.

Cooking method:

1. Thinly cut the green rind from the watermelon and cut it into small cubes or bars. Then carefully separate the white pulp from the ripe red pulp. Cut the thick white rind into small cubes and place them in cold water.

2. Boil one and a half liters of water in a saucepan and put the red watermelon pulp into it. Boil for 15 minutes and, without turning off the stove, remove the pulp with a slotted spoon and place it in a colander.

3. Dip pieces of white peel into a hot sweet broth and boil them in syrup for half an hour. Then turn off the heat, wait until it cools completely and cook again for the same time. Cool again, boil again and boil for forty minutes with pink pulp, cool.

4. After this, return to boil over low heat, but this time squeeze and add lemon juice.

5. After boiling, remove the compote from the heat, strain it through a fine sieve and, after cooling to room temperature, place it in the refrigerator to cool.

Refreshing watermelon compote – “Summer”

Ingredients:

300 grams of watermelon pulp;

Two medium apples;

A small handful of gooseberries;

Sugar - to taste;

Drinking water – 2.5 liters;

A tablespoon of lemon juice.

Cooking method:

1. Cut the watermelon pulp from the rinds into small pieces, select the seeds. Peel and seed the apples and cut the fruit into slices. Cut off the stems and spouts from the gooseberries.

2. Place pieces of watermelon pulp, apple slices and processed gooseberries into a suitable size pan.

3. Sweeten the compote to your taste and bring to a boil over low heat. Then turn down the heat and add lemon juice.

4. Boil for three minutes and turn off the stove, cool.

Toning watermelon and mint compote

Ingredients:

Ripe watermelon – 2 kg;

Half a glass of sugar;

1 liter of water;

Three small pinches of lemon;

A few mint leaves.

Cooking method:

1. Cut the rind from the watermelon and try to select the maximum number of seeds from the pulp.

2. Pour measured sugar into rapidly boiling water, add citric acid, stir well and immediately dip the watermelon pieces into it.

3. Boil for five minutes, take a sample. If necessary, adjust the taste by adding sugar or lemon and remove from heat.

4. Strain the drink through a strainer into a jug, add mint cut into thin strips and let sit for about an hour. Chill further in the refrigerator before serving.

Watermelon compote with fruits and berries for the winter

Ingredients:

700 ml filtered water;

200 gr. apples;

Dark plums – 250 gr.;

150 gr. ripe sweet pears;

Dark grapes – 250 gr.;

600 gr. Sahara.

Cooking method:

1. Rinse berries and fruits thoroughly with water.

2. Remove the grapes from the branches, throwing aside rotten, cracked and dried berries.

3. Cut apples and pears in half, core them and cut the halves into small slices.

4. Break the plums and remove the pits.

5. Cut the watermelon pulp separated from the rind into small cubes, selecting all the seeds from it - white and black.

6. Cut fruits and berries into small cubes and place in a clean glass container.

7. Pour sugar into hot water. Stirring thoroughly over low heat, bring the syrup to a boil, then dip the chopped fruits and berries into it and boil again.

8. After this, reduce the heat, boil the compote for a quarter of an hour and pour it immediately after turning off the stove into a clean three-liter container.

9. Cover with a boiled lid for preservation and place to sterilize in hot water. The liquid should cover the jar up to the shoulders, no more, otherwise boiling water from the pan will get into the compote during sterilization.

10. After keeping the containers with compote in low-boiling water for 25 minutes, remove and tightly close the lids by rolling them with a key.

Watermelon compote - cooking tricks and useful tips

Before using, immerse the purchased watermelon in cold water for a couple of hours, this will allow you to draw out the chemicals that have fallen off during processing from its rind.

If the pulp of a cut watermelon turns out to be loose, do not use it, otherwise the pieces will fall apart and the drink will turn into mush.

Any watermelon compote can be flavored by adding cinnamon, vanilla, lemon balm or cloves.

Before serving, it is advisable to cool a drink prepared for everyday use in the general chamber of the refrigerator or put ice cubes in it.

To avoid fermentation in canned jars of compote, it is important to follow all preservation rules and ensure the cleanliness of not only the berries, but also the dishes.

Before rolling up with metal lids, it is advisable to sterilize the containers with the drink in low-boiling water for 25 minutes and, after rolling, keep them tightly wrapped in a blanket or thick blanket until completely cooled.

Watermelons of different varieties are sometimes capricious in proximity to lingonberries, blueberries, blackberries, and currants. If possible, try the drink without canning first, this will give you the opportunity not to make mistakes when creating a recipe for the winter.

Ah, summer, summer! How quickly it flew by! I want to remember its brightest moments! They are different for everyone: for some it’s a vacation at the seaside, for others it’s at the dacha. Someone associates these summer months with some of their own achievements. What about the children? After all, they enjoy this hot time of year ten times more than adults. And they have their own memories, first of all - the sun, grass and a lot of fruits and berries (ripe, juicy, aromatic).

But, unfortunately, not all fruits stay with us until next spring. For example, apples can be bought all year round, and grapes too. And we won’t see watermelon in winter. But you can preserve its delicate, sweet taste! Ask how? I will answer, just prepare watermelon compote for the winter u. This drink will delight not only children, but also adults in the cold winter. Its extraordinary taste will give you the feeling of a touch of summer! Watermelon compote is cooked in two ways: from the rinds and from the pulp. And I decided to try to make a compote from the pulp. The only condition: you need to store such compote only in a dry and cool place. Otherwise, he won’t “live” with you until the end of autumn.

Ingredients(based on one two-liter jar):

Watermelon - ? part (of a small fruit, about 4 kg)

Sugar – 500 grams.

Attention: watermelon compote, as well as grape compote, the recipe for which can be found at the link: unlike other compotes, it is prone to fermentation. Therefore, it is necessary to wash all jars with soda and sterilize them for 10 minutes under hot steam. Also, do not overdo it with sugar, otherwise you will not have compote, but mash.

Cooking method:

Separate the watermelon pulp from the rind and remove all the seeds. Cut it into small pieces (but not small ones, otherwise it will turn out not like compote, but porridge).

Place a certain amount of watermelon pulp at the bottom of each jar. Cover the jar with a lid. Let's start cooking the syrup. Cook the syrup based on how many cans you have and how big they are. It took me 1.5 liters of water and 350 grams of sugar for a two-liter jar of compote (this is because the watermelon was sweet).

Pour hot syrup over the watermelon pieces. And leave it like that for 10 minutes. Then drain the syrup again, boil it for 3 minutes and pour the watermelon again. Only now we don’t cover the jars with lids and roll them up. Turn it over and make sure there are no air bubbles.

Place the compote in a warm place to cool. Preferably under a blanket or an old fur coat. Bon appetit!

More recipes:

Grape juice for the winter

How to make pumpkin juice with pulp

Fragrant nectarine jam - the bright taste of summer

Watermelon is, without a doubt, the most summer delicacy. If, for example, we can eat apples almost all year round, and even strawberries, if desired, can be easily bought in a supermarket in any season, then this berry appears in our diet at the height of summer and leaves it when autumn fully comes into its own.

Watermelon has a sweet, refreshing taste and is a very tasty and healthy dessert. It copes well with its function and contributes to the health of the body as a whole. Its use is recommended for people suffering from urolithiasis and women wishing to become pregnant. Watermelon not only removes waste and toxins from the body, but also saturates it with folic acid, a substance that promotes conception. This berry also helps to get rid of excess weight. It contains virtually no calories, and due to its high sugar content it helps create a satiating effect. True, you can’t get carried away for more than one week.

With all this, for some reason, watermelon is not used as often for canning as other berries or fruits. Cherry, strawberry or plum jam is the norm. But watermelon compote is almost exotic. Although there is nothing exotic either in this berry itself or in the method of preparing a drink from it for the winter.

Watermelon compote is very easy to prepare. For 1 kg of pulp you will need 5-6 glasses of water and 250-300 grams of sugar. All. True, you first need to separate the pulp from the crust, remove all the seeds and cut the berries into cubes. While we do this, the syrup is boiling on the stove. To do this, in an enamel bowl, we bring the required amount of water to a boil and dissolve the sugar in it. Next, add the pulp to the syrup and wait until the future watermelon compote boils. After boiling for another 5-6 minutes at a low boil, pour the drink into heated sterilized glass jars and roll up with tin lids. After this, like any preservation, we wrap it warmly and leave it alone until it cools completely.

Our compote is ready. It is usually served cold. To enhance the taste of summer, you can add a slice of lemon or a spoonful of honey to the drink - whatever you like. The compote has a very pleasant smell, a beautiful color, and is considered light, despite the sufficient amount of sugar in it. Based on it, you can prepare interesting cocktails, both non-alcoholic and with some alcohol. Use your imagination and don’t be afraid to experiment!

As for useful substances, then, of course, watermelon compote is not nearly as healthy as this fresh berry. But, unfortunately, its shelf life is very short. And this drink will definitely bring much more benefits to both you and your children than any soda or packaged juices. Due to heat treatment, watermelon practically loses its properties to cleanse the kidneys, and sugar does not contribute to the health of the body, but if suddenly in winter you want to take a tasty sip of summer, watermelon compote, the recipe for which we provided in this article, is what you need.

Bon appetit and be healthy!

For many, watermelon is almost a symbol of summer. It is perfectly refreshing on hot days and quenches thirst, while having a unique juicy taste. Preserving its fruits for the winter without preservation is a fool’s errand.

You can take a piece of summer with you into the winter, but to do this you will have to tinker a little with delicious preparations. Watermelon can be pickled and jam can be made from its rinds. One of the most popular preparations is watermelon compote for the winter.

It is sweet and refreshing, especially if you add mint during preparation or before serving. On cold days it will remind you of sunny summer and lift your spirits.

Cooking features

In order for the watermelon drink to live up to expectations and last a long time, when preparing watermelon compote for the winter, you should adhere to certain rules.

To prepare compote, you should choose ripe, but not overripe, watermelons, since if the pulp is too loose, it will simply “scatter” in the drink, and it will look unappetizing at best.
Despite the fact that only watermelon pulp is needed for compote, it must be washed thoroughly, from all sides.
You don't have to throw away the watermelon peel - it can be useful for making delicious jam.
The watermelon pulp is first cut into large pieces, then all the seeds are removed. This work is painstaking, but necessary. The process will go faster if a suitable variety of watermelon is selected - with a small number of seeds.
After extracting the seeds from the pulp, it needs to be cut into smaller pieces, but you still don’t need to crush it too much. Pieces measuring 3 by 4 centimeters or slightly larger look best.

Watermelon compote is a rather sweet drink. If mint, lemon, or sour berries were not used when preserving it for the winter, then before serving it would not hurt to add a sprig of mint and a little lemon juice. Serve watermelon compote chilled.

Classic watermelon compote recipe

watermelon pulp – 1 kg;
water – 2 l;
sugar – 0.5 kg.

Cooking method:

Wash the watermelon, cut out the flesh, cut into slices and remove the seeds. Cut the slices into pieces from 3 to 5 cm.
Sterilize a three-liter jar and place the watermelon pieces in it.
Boil water and pour in watermelon. A three-liter jar will take about 2 liters of water. Wait 20 minutes and drain the water from the jar into the pan.
Add sugar to watermelon water at the rate of 0.25 kg per 1 liter.
Boil the syrup, simmer it for about five minutes and pour it into a jar with watermelon pieces.
After rolling up the jar, turn it over and wrap it in a blanket.
After 24 hours, place the watermelon compote in a cool room, where it will be stored until winter or even spring.

Before serving, add a sprig of mint, a couple of ice cubes, and a few drops of lemon juice to each glass of watermelon compote.

Watermelon and melon compote

watermelon (pulp) – 0.5 kg;
melon (pulp) – 0.5 kg;
sugar – 1 kg;
water – 5 l;
citric acid – 6 g.

Cooking method:

Prepare the watermelon and melon by peeling and seeding them and cutting them into equal-sized pieces.
Sterilize the jars, boil the lids with which you will close them for 5 minutes.
Boil water, add sugar and cook for 5 minutes.
Place pieces of melon and watermelon in the syrup and cook them for a quarter of an hour.
Add citric acid and cook for a couple more minutes.
Using a slotted spoon, remove the watermelon and melon pulp, place in jars, and fill with syrup.
Roll up the jars and leave to cool upside down. For better preservation, wrap them in something warm during this time.

This compote has a pleasant sweet and sour taste and an incredible aroma. You can store it in a pantry or other unheated room all winter.

Compote of watermelon and apples

watermelon pulp – 1.5 kg;
apples – 0.5 kg;
water – 1.5 l;
sugar – 0.25 kg.

Cooking method:

Wash the watermelon. When the water has drained, cut it lengthwise into several pieces.
Remove all seeds from the watermelon and use a knife to separate the pulp from the rind.
Cut the pulp into equal-sized pieces.
Wash the apples and cut out the core. Without peeling, cut the apples themselves into small slices.
Boil water in a stainless or enamel saucepan. Add granulated sugar to it and boil, stirring until it is completely dissolved.
Dip the apple slices into the syrup and continue to cook the compote over low heat for a quarter of an hour.
Add watermelon slices to the apples.
After boiling everything together for 5 minutes, remove from heat.
Pour the compote into pre-prepared, always sterilized jars.
Seal the jars tightly and invert.
Cover with a blanket until completely cool.
Put it away for the winter.

The compote will taste pleasant, with a slight sourness that apples give it.

Compote of watermelon, melon and plums

watermelon pulp – 0.5 kg;
melon pulp – 0.5 kg;
plums (pitted) – 0.3 kg;
sugar – 0.75 kg;
water – 2 l.

Cooking method:

Prepare the watermelon and melon pulp by cutting it into pieces.
Wash the plums, cut them lengthwise and remove the pits.
Add sugar to boiling water and cook until it dissolves.
Add the plums and cook them in the syrup for 10 minutes.
Place pieces of melon and watermelon into the syrup. Remove from heat and leave for an hour to let the compote steep.
Remove the watermelon, melon and plums with a slotted spoon and place them in sterilized jars.
Bring the syrup to a boil and pour into jars.
Roll up the jars. Roll it up and turn it over. Cover with something warm.
When the jars have cooled, put them away for winter storage.

This compote has a rich color, a pleasant taste and a fresh aroma.

When preparing any watermelon compote, you can add a few sprigs of mint, a cinnamon stick or other spices. Some even add cloves to it.

Spices give the compote a brighter aroma, and mint turns it into a cool drink that is refreshing in any weather.

It will taste even more pleasant if you put several ice cubes at the bottom of the glass, similar in size to watermelon slices in compote, or sprinkle ice crumbs.

Source: http://OnWomen.ru/kompot-iz-arbuza-na-zimu.html

Watermelon compote for the winter - simple recipes for delicious drinks for home canning

In the cold winter, it is very pleasant to open a jar of aromatic drink, reminiscent of the warm days of summer. Watermelon compote not only pleases with its taste, but also, thanks to its rich vitamin composition, will benefit your body.

How to make watermelon compote

To prepare the drink, only the pulp of the berry is used, and the remaining peels can be left for jam. So, with just one ingredient, resourceful housewives get two different winter preparations at once.

Everyone who has tried a bright drink at least once wants to prepare it for future use in the fall. Watermelon compote does not require long cooking, and the most difficult step in preparation is removing the seeds from the fruit.

To make conservation a pleasure, keep in mind a number of important rules:

Sealing containers. It is better to choose a container so that when opened, the drink will be drunk by your family within 24 hours, rather than sitting in the refrigerator. Carefully inspect the jars for cracks or chips, then sterilize them along with the lids.
Blanching method. It's perfect for a watermelon drink. The essence of blanching is to immerse the fruit in boiling water for a few minutes. Thanks to this technology, it is possible to preserve maximum vitamins and beneficial components of watermelon.
Spices. If you wish, you can make the preparation more interesting and piquant by adding mint leaves, a little vanilla, cinnamon or clove inflorescences to the recipe.

For canning, it is important to choose the right berries so that the prepared drink has a rich smell and sweet taste. Helpful tips for choosing suitable fruits:

tap the surface of the watermelon: if it is ripe, the sound will be dull;
when squeezed, it should make a crunching sound;
ripe fruits have a lot of weight, so it is better to give preference to heavier berries;
the crust should not be covered with tubercles or irregularities; buy perfectly smooth fruits;
A mandatory sign of a juicy watermelon is a light spot on the side;
it is better to buy from farmers rather than in stores, since this is more likely to get an environmentally friendly product;
The watermelon tendril must be dry and brown, otherwise the fruit was picked too early and it is not ripe.

Preparation of sugar syrup

The secret of a successful compote lies in the correct preparation of the syrup: only by achieving the ideal proportions of sugar, acid and water, the drink will not be cloyingly sweet, but pleasant and refreshing.

So, stronger, richer syrups are used for sour preparations, and less so for sweet ones.

To preserve watermelon compote for the winter, you need to add exactly as much sugar and citric acid as indicated in the specific recipe.

Juicy watermelons are an ideal dessert for the summer: the berry can refresh and quench your thirst. Neither children nor adults are indifferent to this fruit.

To be able to enjoy the taste of this wonderful product, many housewives prepare canned food. Preparing watermelon in jars turns out no worse than others.

The main ingredient of the compote, if desired, can be supplemented with others: melon, apples, mint, etc.

Without sterilization

The proposed recipe involves preparing the preparation for the winter as quickly as possible. You will need the following ingredients:

watermelon pulp – 1 kg;
sugar – 200 g;
purified cold water – 1000 ml.

Step-by-step preparation of watermelon compote for the winter:

Fill a saucepan with water and put it on fire. When the liquid boils, add sugar, stir until dissolved. The syrup should come to a boil again, after which it should be removed from the stove.
The watermelon pulp must be cut into small cubes or slices. Afterwards, carefully inspect the pieces so that there are no bones left.
Return the syrup to the heat, add the pulp and boil again for 5 minutes.
Using a slotted spoon, remove watermelon slices from the liquid, place them in steamed jars, fill with hot syrup, and seal with lids.
Turn the canned food over and place it bottom up on a flat surface. When the jars have cooled, lower them into the cellar/basement.

It is known that the watermelon-apple drink contains a lot of valuable substances, perfectly tones and refreshes. In addition, the products that are part of the recipe have a choleretic and diuretic effect, so this preparation has a slight therapeutic effect. Required components:

fresh green apples – 0.3 kg;
cane sugar – 200 g;
ripe watermelons – 1.5 kg;
purified water – 1500 ml.

How to prepare watermelon compote for the winter:

The first step is to peel the washed fruits, then divide the pulp into equal slices.
Next, you need to carefully remove the seeds from the watermelon.
Wash the apples, cut into slices (quarters), removing the core.
Place a saucepan with one and a half liters of clean water on the stove, bring to a boil, add sugar to the container.
After the sugar has completely dissolved, place the apples in the pan and turn the heat down to low.
After 15 minutes, watermelon is added. You need to cook the ingredients for no longer than 4-5 minutes, then remove the workpiece from the stove and cool.
Using a sieve, strain the liquid into a separate container to store in the refrigerator, or immediately pour into jars and seal them.

How to cook watermelon and melon compote

This preparation has a magical aroma and taste; it is impossible to walk past an open can and not enjoy the drink. For cooking you will need the following products:

watermelon pulp – 0.2 kg;
melon pulp - 0.2 kg;
water – 0.7 l;
cane sugar – 1 tbsp.

How to cook compote:

The fruits are peeled and the seeds are removed.
Add a glass of sugar to boiling water and bring the liquid to a boil.
The finished syrup should be cooled, then add slices of watermelon and melon.
After 3 hours, during which the preparation is infused, the drink will be ready to drink or put into jars.

Recipe for watermelon compote with mint

Using mint, you can add a touch of freshness to watermelon compote for the winter. In addition to this fragrant herb, other spices can be added to the drink, if desired: cloves, vanilla or cinnamon. Required ingredients:

cane sugar – 3 tbsp. l.;
water – 2.2 l;
ripe watermelon pulp – 600-700 g;
fresh mint – 2-3 sprigs.

Step-by-step preparation:

Sugar is added to the water, the container is placed on fire and boiled, stirring thoroughly until the granulated sugar is completely dissolved.
The syrup is poured into a suitable container, pieces of watermelon and chopped mint are placed here.
After mixing the ingredients, the compote is left to infuse for half an hour, after which it can be sealed for the winter in sterilized jars.

Reviews

Olga, 28 years old

For me, watermelon compote is not bright enough to taste, so I, as a rule, add some other berries to the recipe: strawberries, blueberries, raspberries. In addition to this, I make jam from the crusts of the fruit: my husband eats it up very quickly, so I prepare more for the winter.

Svetlana, 45 years old

One of our family’s favorite compotes is watermelon. We tried cooking with melon, apples and pears, lemon, various spices and we were always very pleased. I advise those who have not tried it yet to make such a drink for the winter.

Source: http://sovets24.ru/793-kompot-iz-arbuza-na-zimu.html

How nice it is to drink a glass of aromatic, bright drink in the cold winter season and feel the taste of a bygone summer. To experience such sensations, we suggest stocking up on watermelon compote for the winter. This pleasant drink will not only brighten up the winter days, but will also benefit your body.

It is known that watermelon is not only a beautiful and tasty, but also a very healthy berry. The biochemical composition of its pulp contains carotene, B vitamins, ascorbic acid, as well as various mineral salts and alkaline components. Watermelon pulp is an excellent diuretic.

Therefore, this berry is considered especially useful for kidney diseases, edema, cystitis and nephritis. It will also be beneficial for pregnant women, since watermelon contains folic acid, which has a positive effect on the development of the fetus in the womb.

And this is all just a small part of the usefulness of this wonderful berry.

Despite all the positive qualities of watermelon, few housewives prepare canned watermelon, much less compote. They prefer generally accepted berries and fruits: cherries, apricots, plums, gooseberries, wigs, etc.

But we are sure that having prepared watermelon compote once according to the recipes given below, it will forever take its rightful place among your preparations for the winter.

Oh, by the way, if you are a big fan of compotes for the winter, you can look at several recipes for wonderful gooseberry compote.

A few tips for preparing watermelon compote for the winter

Although the process of preparing compote itself is very simple and does not require special knowledge in canning, nevertheless, you need to adhere to several basic rules so that your canning does not bring disappointment, but only delights you.

And so a few tips and rules for preparing watermelon compote for the winter:

The first important piece of advice that will determine whether your food will last until the winter cold is to pay close attention to the preparation of the container for canning.

Watermelon compote, like many other preparations, must be rolled up in glass jars. Carefully inspect the jars for chips and cracks. Damaged cans should be replaced.

Then wash them thoroughly and sterilize them along with the seaming lids.

Watermelon compote should be prepared using the blanching method. The essence of this method is to quickly boil food in boiling water. Food is placed in boiling water and kept there until the next boil, which is usually 2-3 minutes. This method allows you to preserve nutrients and does not overcook the berries.

For making compote, you need to choose a watermelon that is ripe, but not too sugary. Pieces of overripe, highly sugared watermelon will simply disintegrate during heat treatment and turn into mush.

If you want to give the compote a more piquant taste, you can add a little cinnamon, vanillin, clove buds or peppermint. Don't be afraid to experiment.

Don’t rush to throw away watermelon rinds; you can use them to make wonderful, tasty watermelon rind jam.

How to make watermelon compote for the winter

Necessary ingredients included in the composition for preparing watermelon compote:

Ripe watermelon pulp - 1 kilogram;
Clean drinking water - 1 liter;
Granulated sugar - 1 cup (250 grams)

Place an enamel pan with clean drinking water on the stove, add granulated sugar, and mix. Cook the syrup.

While the syrup is boiling, let's make the watermelon. We wash it under running water, cut it into pieces familiar to this berry, remove the seeds, cut off the watermelon rind, and cut the pulp into small cubes (2-3 cm in size).

After the syrup boils, dip the watermelon pieces into the sugar syrup and blanch them there for 2-3 minutes. Then, using a slotted spoon, remove the blanched pieces of watermelon and transfer them to clean, prepared jars. Fill the jars with syrup.

Next, place the jars of compote in a suitable pan filled with water so that the jar is 2/3 submerged. Place on the fire, cover the jars with lids and sterilize for a few minutes. The sterilization time depends on the volume of the jar; a liter jar needs to be sterilized within 5 minutes. All that remains is to roll up the lids of the jars of compote, turn them over, wrap them in a blanket and let them cool.

How to prepare watermelon compote for the winter without sterilization

The quantity and composition of ingredients is the same as given in the recipe above using sterilization.

Pour clean water into an enamel pan and place it on the stove. Pour granulated sugar into the pan and bring the syrup to a boil.

Meanwhile, wash the watermelon under running water and cut it into slices as usual for consumption. Remove all seeds. Then cut off the crust with a knife. Cut the pulp into small cubes of approximately the same size 2 by 2 centimeters.

Place the watermelon cubes into the boiling syrup and bring the compote to a boil again. Boil for 4-5 minutes, turn off.

Using a slotted spoon, place the pieces of watermelon into prepared sterilized jars, fill with hot syrup and roll up with metal lids.

We have introduced you to two very simple recipes for making watermelon compote for the winter. Which one you choose is up to you. In two cases, the compote turns out delicious and you will really like it. Please your loved ones with a delicious and healthy compote made from beautiful berries.

We also offer a delicious, refreshing watermelon salad for lovers of dishes made from this wonderful berry.

Source: http://vomenu.ru/konservirovanie/kompot-iz-arbuza-na-zimu.html

Watermelon compote for the winter - step-by-step recipe

How nice it is to feel the taste of summer in the middle of winter, to remember again how juicy, bright and fragrant it was! This will not be difficult to do if you prepare watermelon compote for the winter, recipes for which we have specially selected for you in this article. It will be especially pleasant to brighten up winter evenings with a fragrant drink, because it is very simple and quick to prepare from the simplest ingredients.

In fact, its juice allows you not only to flush the body, but also to saturate it with microelements and minerals. To preserve these beneficial properties, we will learn how to prepare watermelon compote for the winter, and the photo will help you not get confused in the process.

There are several types of recipes, both with and without sterilization, and, judging by the reviews, the compote in both cases turns out very tasty, and the jars do not “explode”.

Whatever option you choose, remember that the watermelon should be ripe, but not too ripe, that is, the pulp should not crumble and crumble, otherwise there will be porridge in the jars, and it will be difficult to separate it from the seeds.

By the way, production can be completely waste-free if we decide to make jam from watermelon rinds - it turns out incredibly tasty.

Ingredients

Watermelon (pulp) - 2 kg +
Filtered water - 2 l +
Sugar - 2 cups +

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Preparation

This is a classic drink recipe that takes very little time to prepare.

Put the water on the fire, pouring sugar into it.
Wash the ripe watermelon and carefully cut it into slices, as usual. Then we cut off the crust and remove the seeds with a knife, being careful not to damage the pulp. Cut it into cubes approximately 2 by 2 cm.
As soon as the water boils, put the watermelon pulp directly into the pan with the syrup, bring it to a boil again and remove from the heat. Set aside for 30 - 40 minutes, letting it brew well.
In the meantime, we are sterilizing the jars. It is better to roll the watermelon compote into a small container - jars with a volume of 1 - 1.5 liters are suitable.
After time has passed, we transfer the still warm watermelon slices with a slotted spoon into clean and dry jars, and put the syrup back on the fire and let it boil again.

Pour the compote into jars, cover with lids and place in a wide container filled 2/3 with water to sterilize. Let it sit for 10–15 minutes, depending on the volume of the jar, and immediately roll it up.

Turn the finished watermelon compote over for the winter, wrap it up and leave it until it cools completely. Then the jars can be returned to their normal position and sent to the basement.

As you can see, this recipe involves sterilization, but you can do without it.

Watermelon compote without sterilization

There won’t be time to prepare jars here while preparing for the winter, so let’s take care of this in advance. We disinfect them together with the lids and place them on a clean towel.

To do this, we need the same amount of ingredients in the same proportions as in the previous recipe. We also remove the seeds from the slices of ripe pulp, transfer them to the syrup, but do not leave to infuse, turning off the heat, but, on the contrary, let it simmer for 5-6 minutes.

After this, we pour the prepared compote into jars, roll them up and, as usual, turn them over and wrap them until they have cooled completely.

This watermelon compote for the winter will be no worse than sterilized one. But how can you make this drink even more tasty and interesting?

Once we have mastered these two basic recipes, we can begin to add additional ingredients and spices as desired.

A drink with cinnamon and cloves will be very tasty. They can be added together, or separately, at the rate of ½ tsp. cinnamon powder per liter jar and 3 clove sticks for the same volume.
Also, to get a fresher, lighter taste, we can supplement the watermelon compote with mint leaves - you will need 2-3 of them per jar.

Remember that we put all the spices together with watermelon slices.

For drink lovers, we offer several unusual recipes that are prepared with the participation of watermelon:

Now you know how to quickly and easily prepare watermelon compote for the winter (and not only), the recipes of which can be supplemented and varied as you wish.

We wish you successful experiments and bon appetit!

Source: https://tvoi-povarenok.ru/kompot-iz-arbuza-na-zimu-2.html

Watermelon compote for the winter. Recipes are very different

What refreshes you in the heat and quenches your thirst with its unique juicy taste? Of course, watermelons.

Compote for the winter in jars, the recipes for which we offer you, are an excellent way to preserve it for the winter in the form of a tasty and unusual homemade preparation.

If you have never tried rolling watermelon in jars for the winter, a sweet compote made from it can be the beginning of a whole series of original watermelon twists.

In order for such a drink to be guaranteed to be tasty and receive the best reviews, choose a watermelon that is ripe, but not overripe, otherwise the loose pulp will spread throughout the compote and ruin both the taste and appearance.

Also, the pulp of the berry should be dense and not sugary.

First, the watermelon pulp is cut from the rinds, the seeds are removed, and then cut into pieces of about 3 by 4 cm; there is no need to chop it too much.

When preserving watermelon compote, you can add mint, lemon, cinnamon, and cloves.

Serve the finished compote chilled, preferably with ice cubes.

Classic recipe for watermelon compote for a 3 liter jar

It is prepared simply and without sterilization.

Ingredients:

watermelon pulp – 1 kg
water – 2 l
sugar – 0.5 kg

How to make watermelon compote for a 3-liter jar:

1. Cut and hang a kilo of pulp from a cleanly washed watermelon, cut it into pieces and remove the seeds. Cut into suitable size pieces.

2 Transfer to a sterilized three-liter jar and fill with boiling water.

3. Wait 20 minutes and then drain the jar into the pan.

4. Add sugar to the liquid at the rate of 250 g per 1 liter.

5. Boil the syrup by boiling it for 5 minutes and pour it back into the jar with watermelon pieces.

6. Roll up, turn over onto the lid and wrap in a blanket for a day.

Preparation of watermelon compote with sterilization

Ingredients:

watermelon (pulp) - 2 kg
water - 2 l
sugar - 2 cups

How to preserve compote from watermelon pieces:

1. Cut the watermelon pulp into cubes approximately 2 by 2 cm.

2. Boil water with sugar and dip watermelon pieces into it.

3. Bring to a boil, remove from heat and let steep for 30 minutes.

4. Using a slotted spoon, place the watermelon into sterilized 1-1.5 liter jars and boil the syrup.

5. Pour watermelon, cover with lids and place in a wide bowl filled 2/3 with water to sterilize for 10-15 minutes.

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6. Remove and roll up immediately. Turn over onto lids and cover with a blanket until completely cool.

Watermelon and apple compote for the winter

Apples will give the compote a pleasant taste with a slight sourness.

Ingredients:

1.5 kg watermelon pulp
500 g apples
1.5 liters of water
250 g sugar

How to prepare watermelon compote for the winter:

1. Wash the watermelon, cut it lengthwise into several parts, remove the seeds, separate the pulp from the peel and cut into equal pieces.

2. Core the washed apples and cut into small slices, right with the peel.

3. Boil water with sugar until it is completely dissolved.

4. Dip apple slices into syrup and simmer over low heat for 15 minutes.

5. Add watermelon and cook for another 5 minutes.

6. Pour the compote into sterilized jars, roll up the lids, turn over and cover with a blanket until it cools completely.

Compote of watermelon and grapes for the winter

Ingredients:

1 kg watermelon
250 g grapes
400 g sugar
2 liters of water

How to seal watermelon compote for the winter:

1. Remove the grapes from the branches, removing rotten, cracked and dried berries. Cut large ones in half.

2. Cut the watermelon pulp into small cubes, removing all the seeds.

3. Pour sugar into hot water, stir, bring to a boil, add watermelon and grapes and boil again.

4. Reduce heat, simmer for 15 minutes and immediately pour into a clean 3-liter jar.

5. Cover with a boiled metal lid and place in hot water to sterilize for 25 minutes.

The liquid should cover the jar no higher than the shoulders, otherwise boiling water from the pan will get into the compote during sterilization.

6. Remove the jar and roll up the lid, leave to cool, covered with a warm blanket.

Compote of melon and watermelon for the winter with lemon

This drink has a pleasant sweet and sour taste and a wonderful, unique aroma.

Ingredients:

1 kilo of watermelon and melon pulp
1 kg sugar
5 liters of water
6 g citric acid

How to cook watermelon compote for the winter:

1. Peel the watermelon and melon from the peel and seeds and cut into equal-sized pieces.

2. Boil water, add sugar and cook for 5 minutes.

3. Place pieces of melon and watermelon in the syrup and cook for 15 minutes over low heat.

4. Add citric acid and keep on the stove for another 1-2 minutes.

5. Using a slotted spoon, remove the watermelon and melon pieces, place in jars and fill with syrup.

6. Roll up and leave upside down, wrapped in a blanket.

Watermelon compote must be stored in a cool place for no more than 6-8 months.

3 cups sugar;
Half a kilo of watermelon;
3 liters of water.

Half a kilo of watermelon;
2.5. liters of water;
0.6 cups sugar;
2 apples.

Half a kilo of melon;
Half a kilo of watermelon;
5 liters of water;
Lemon acid;
4 cups sugar.

Add citric acid.

2.2 liters of water;
3.5 cups watermelon pulp;
3 spoons of sugar;
1 spoon of fresh mint.

Watermelon compote for the winter

It is customary to prepare watermelon compote in August-September, when the berries are ripe, juicy and beneficial to the body. Prepare the drink with other berries or stick to the classic preparation method.

Classic recipe for watermelon compote for the winter

One serving of watermelon compote contains 148 kcal. A glass of compote for breakfast will improve your mood and energize you.

3 cups sugar;
Half a kilo of watermelon;
3 liters of water.

Pour water into a saucepan and boil. Add sugar, stir and wait until completely dissolved.
Reduce heat and simmer until a thick syrup forms. Then turn off the stove.
Remove the seeds from the watermelon pulp and cut off the rind. Cut the pulp into large cubes of equal size.
Add the watermelon cubes to the pot of water and boil again.

Consume the compote after cooling. This recipe is suitable for preparing for the winter. To do this, sterilize the jars and pour watermelon compote into them. Then roll up the lid and wrap in a blanket.

Recipe for watermelon and apple compote

This option for preparing watermelon compote is popular among lovers of preparations. The compote turns out sweet, but not cloying. Lovers of watermelons and apples will enjoy the taste of summer during the cold season and receive a portion of vitamins.

Half a kilo of watermelon;
2.5. liters of water;
0.6 cups sugar;
2 apples.

Add sugar to a pan filled with water and place on the stove.
Peel the watermelon pulp from the seeds and cut into equal medium-sized slices.
Cut the apples into equal slices.
Add the watermelon and apples to the pan after the water has boiled.
Reduce heat slightly and simmer for 25 minutes.

Drink watermelon and apple compote after cooling.

Recipe for watermelon and melon compote

Fruit will help make the compote richer in taste. Add them in larger quantities and reduce the portion of sugar if you are watching your figure.

Half a kilo of melon;
Half a kilo of watermelon;
5 liters of water;
Lemon acid;
4 cups sugar.

Place water with sugar on the stove and boil.
Peel the watermelon and melon from seeds and peel. Cut into equal medium-sized pieces.
Wait for the water and sugar to boil, reduce the heat and add the watermelon and melon.
Add citric acid.
Cook for 17 minutes. Turn off the stove and cool the compote.

This tasty and healthy compote of watermelon and melon can be prepared for the winter.

Recipe for berry compote from watermelon and mint

Mint will add a touch of freshness to the compote. You can add spices to the compote according to your taste.

2.2 liters of water;
3.5 cups watermelon pulp;
1 cup each of raspberries, blueberries and strawberries;
3 spoons of sugar;
1 spoon of fresh mint.

Add sugar to a saucepan of water and boil, stirring thoroughly until the sugar dissolves.
Pour the syrup into a container and add pieces of strawberries, watermelon, blueberries and chopped mint.
Stir and let steep for 30 minutes.

Add ice to the carafe before serving. Watermelon and mint compote is good for adults and children.

You can make not only compote from watermelon. Jam will help you enjoy the taste of berries all year round. Watermelon desserts are easy to prepare and rich in vitamins, trace elements and minerals.

Test watermelon for nitrates before each use.