Canning melon for the winter recipes reviews. Canned melon for the winter in jars: tasty and practical

This recipe is for lovers of bright, rich taste. Conservation will differ from regular jam or jam with special flavor accents, gourmets will appreciate this preparation.

Ingredients for 2nd half liter jars:

1 medium sized melon;
100 grams of granulated sugar;
2 pieces of ginger (fresh root);
a few grains of citric acid;
water.

Preparation and canning of melon with ginger:

Rinse the melon. Carefully cut it into two parts, and then cut into slices. Make several cross cuts on each slice. Then it will be easy to cut the pulp from the rind. As a result, the product will be cut into medium-sized cubes.
Peel the ginger root using a vegetable peeler. Now you can cut off several small slices.
Wash and sterilize the jars, place pieces of ginger on the bottom, then fill the glass container with melon pulp. Sprinkle everything with granulated sugar, do not forget to add citric acid to each jar.
Pour boiling water up to the shoulders, leaving a little space for air in the jars.
Place the filled glass container into a large saucepan, the bottom of which is covered with thick cloth.
Pour so much into the pan warm water so that its level reaches the hangers of the cans. Please note that the temperature of the liquid in the glass container and in the pan should be almost the same.
Bring the water in the pan to a boil, reduce the heat to low, and cover the jars with sterile lids. Sterilize the workpiece for 7 minutes.
Now complete the canning by sealing each jar with a key.
Wrap the workpiece in a blanket, placing the cans upside down. After complete cooling, the preservation can be transferred to the pantry for storage.

Melon prepared in this way has a special aroma and delicate taste. It can be used as a filling for baked goods and a variety of desserts.

Pineapple in jars

The recipe for preparing canned food is very simple, and the taste of the preparation for the winter will amaze you with its similarity to canned pineapple. Melon in syrup can be used to prepare salads and sweet dishes.

Ingredients for 4 liter jars:

2 medium sized melons;
1.5 liters clean water;
150 milliliters of table vinegar;
8 clove buds;
500 grams of granulated sugar.

How to cook:

First prepare the fruits by washing them thoroughly under running water. Remove the skin with a knife, cut the pulp into slices.
Prepare jars for canning, wash and sterilize them.
Place 2 clove buds at the bottom of a sterile glass container and place the melon pieces tightly.
Boil syrup from the required amount of water, sugar and table vinegar and pour into jars.
After this, you need to sterilize the jars for 15 minutes.
Then you can start clogging.
Now the preservation should cool completely under the blanket. It is recommended to store the workpiece in a dark and cool place.

Recipe for canned melon in port wine with spices

Port wine and spices will perfectly highlight the taste of the fruit, complement it, turning regular workpiece V a real delicacy. In the cold winter evening you will be able to please your loved ones with an exquisite delicacy reminiscent of warm summer days.

Ingredients:

2 melons of medium ripeness;
500 milliliters of water;
3 buds of cloves;
450 grams of sugar;
1 vanilla pod and cinnamon stick;
220 milliliters of port wine.

The process of preparing spicy preserves in port wine:

Cut the melon in half, remove the seeds and any fibers. Using a round ice cream scoop, scoop out the pulp. It will work out delicious balls.
Pour the amount of water required according to the recipe into the pan, add granulated sugar, cloves, the contents of a vanilla pod along with a cinnamon stick. Bring everything to a boil, then remove the pan with the spicy sugar syrup from the stove.
Place the melon balls in the syrup and pour in the port. Now the contents of the pan must be allowed to brew for 15 minutes.
Next, using a slotted spoon, carefully remove the melon from the pan. The syrup will need to be reduced by half over medium heat.
When the syrup has evaporated, remove the pan from the heat. Place the melon there and wait until the liquid cools completely.
Now the melon pulp can be placed in sterile jars and filled with filtered spicy syrup. Pour 15 ml of port into each jar, add a clove bud and ½ vanilla pod that were used during cooking.
Sterilize the jars for half an hour, seal tin lids and store along with the rest of the preserved food.

The dish can be served as a stand-alone treat or combined with vanilla ice cream.

Pickled: step-by-step recipe

You can pickle not only vegetables, but also melon. The taste of the preparation is excellent. A set of spices and herbs allows you to fully reveal taste qualities ripe fruit.

Ingredients:

1 kilogram of melon pulp;
70 grams of liquid honey;
25 grams of sugar;
2 grams of salt;
1 cinnamon stick;
2 pcs. star anise and cloves;
100 milliliters of table vinegar;
3 grams of allspice;
ground paprika.

How to prepare pickled melon:

Wash the melon thoroughly using a kitchen brush.
Cut the fruit in half and carefully remove the peel.
Cut the pulp into thin strips and then into cubes. Now the melon can be immersed in the marinade.
To prepare the marinade, you should take a saucepan or pan. Place cinnamon and star anise on the bottom, add honey along with salt and sugar.
Pour water over the spices and bring the marinade to a boil.
After the contents of the pan boil, place the melon slices there and add paprika. Boil everything for 10 minutes over low heat.
At the very end of cooking it is worth pouring table vinegar and remove the marinade from the stove.
Pour the chilled marinade into jars with melon.
Sterilize the jars in the oven at 150°C for 25 minutes.
After the specified time has passed, remove the jars from the oven and roll them up with a key.
The workpiece must cool while wrapped; this will require about a few knocks.

You can store the product in a cellar or pantry.

Canned melon with lemon in syrup

Lemon goes well with melons, adding a light citrus note, highlighting the sugary sweetness. The aromatic and moderately sweet preparation can be served with homemade cakes.

Ingredients:

5 kilograms of melon;
700 grams of granulated sugar;
2 lemons.

Cooking process sweet preparation for the winter:

Wash the melon, cut into slices, removing seeds and fibers from the middle of the fruit.
Wash the lemon thoroughly and cut into medium slices.
Sterilize jars and lids in any way convenient for you.
Place the melon slices in liter jars, add 2 to each of them. lemon wedges.
Fill the filled jars with boiling water, cover with lids, and let steep for 5 minutes.
Drain the liquid from the cans into a separate pan, add required amount granulated sugar. Bring everything to a boil.
Pour the prepared syrup into jars.
Place the filled glass container in a large saucepan.
Pour water into the pan up to the hangers of the cans. Sterilize the workpiece for 20 minutes.
Screw on the jars with sterile lids, turn them upside down, and wrap them in a blanket.

You can store the workpiece in the pantry.

Melons in syrup (video)

Each jar of juicy, sweet melon pulp preparation will delight great taste all winter. Prepare exquisite delicacy for the winter using the above recipes and surprise your loved ones with culinary masterpieces.

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

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

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

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

Homemade candied melon

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

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

How to make melon jam

The procedure for preparing jam is as follows:

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

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

Video about making melon jam in a slow cooker

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

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

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

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

Delicious recipe apricot jam can be found .

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

First option

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

Second option making jelly. More interesting:

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

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

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

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

Dried melon at home

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

Let's start cooking:

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

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

Canned melon

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

Canned melon like pineapple

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

Preparation procedure:

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

Video on how to preserve melon for the winter

Pickled melon

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

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

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

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

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

Melon pastille

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

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

Video - melon marmalade

How to freeze melon for the winter

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

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

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

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

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

Melon in syrup for the winter

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

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

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

Juice

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

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

Melon and apple compote

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

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

How to store at home

Melon does not apply perishable products By following certain storage rules, you can make it meet the winter and become a table decoration.

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

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

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

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

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The autumn harvest of melons can be preserved for the winter not only in the form of jam, jam or dried slices. The preservation method allows you to make a winter preparation that will be similar in taste and consistency to a fresh, just cut sweet melon.

The aromatic melon pulp is good on its own. However, it easily absorbs other odors, and therefore allows you to experiment. In a jar of canned melon you can put spices (cloves, vanilla, cinnamon), fresh ginger, pineapple, honey. Preparing for preservation takes just a few minutes, so wrapping up a few jars for the winter is quick and easy.

Canned melon for the winter in jars - general principles of preparation

To prepare a melon for preservation, you need to thoroughly wash it with a stiff brush, cut it into large slices, peel out the core along with the seeds and cut off the skin. Cut large melon slices into neat small cubes (with an edge of three to four centimeters), which are easy to fill glass jar. All that remains is to boil the syrup, and the melon canned in jars for the winter is ready.

If jars with melon filled with syrup will be sterilized before filling, then there is no need to ignite or steam them before filling. Simply wash thoroughly with baking soda. If you are preparing canned melon for the winter without sterilization, that is, immediately turnkey, then the jars must first be steamed over boiling water or calcined in the oven.

How to sterilize filled jars? You need to put an old towel on the bottom of a wide pan and place the container on it. Fill the lidded jars with warm water under the neck so that the water does not reach the shoulders about three centimeters. After the water boils, sterilize half-liter jars for 10 minutes, seven-hundred and liter jars for 20 minutes.

You need to cool canned melon in the same way as others. winter preparations: turn the lids down and wrap them in a warm old blanket, fur coat or blanket.

Canned melon for the winter "Sugar"

Sugar melon preserved in jars for the winter is very tasty. It retains the natural aroma and acquires a richer taste. All winter you can eat natural, almost fresh melon and pamper your family with excellent baked goods.

Ingredients:

Large ripe melon;

Two liters of clean water;

Four glasses of granulated sugar;

A teaspoon of citric acid.

Cooking method:

Place the prepared melon pieces into sterilized jars.

Boil the syrup. To do this, pour water into a saucepan, add sugar and put on fire.

While stirring the syrup, wait until the sugar grains are completely dissolved.

When the syrup starts to boil, add citric acid.

Boil the syrup with acid for three minutes.

Pour boiling sugar syrup over the melon pieces.

Sterilize canned melon for the winter in jars covered with lids for ten minutes.

Seal the workpiece, cool and store in a cool room.

Canned melon with ginger

Spine fresh ginger gives the melon a special fresh note, tender and at the same time bright taste. For lovers spicy dishes This version of canned melon for the winter in jars will be a real discovery. The amount of ingredients is indicated approximately per liter of the finished product.

Ingredients:

Medium sized melon;

A piece of ginger root (3-4 cm);

One hundred grams of white sugar;

A pinch of citric acid;

Cooking method:

Cut the melon into small slices.

Peel the ginger root with a knife and cut into thin slices.

Place ginger slices at the bottom of sterilized jars.

Fill a glass container with melon slices.

Add the amount of granulated sugar.

Add citric acid to each jar.

Boil water and pour boiling water over the melon pieces (leave 1.5-2 cm of air from the surface of the water to the lid).

Prepare a pan for sterilization.

Sterilize the melon, then seal and cool.

Store in a pantry or winter refrigerator.

Canned melon with pineapple

A simple recipe for aromatic and very tasty melon preparation. When combined with pineapple, melon acquires a piquant sourness, which is enhanced by spicy cloves and vinegar. Such canned melon good in meat salads and sweet dishes.

Ingredients:

Two small melons;

150 ml table vinegar;

One and a half liters of drinking water;

Six clove buds;

Half a kilo of white sugar.

Cooking method:

Prepare jars for preservation.

Cut the melon.

Place two clove buds into each sterilized glass jar.

Place and press the melon slices tightly.

Add the amount of sugar to the water, dissolve over heat with constant stirring.

Before boiling the syrup, pour vinegar into it and stir.

Pour hot vinegar syrup over the contents of the jars.

Sterilize the melon as described above for about fifteen minutes.

Seal and send to cool under a blanket.

Keep jars cool, away from sunlight.

Melon canned for the winter in spicy syrup

Spices and port make a stunning syrup for canned melon. Unusual taste And original presentation will turn original blank a gourmet delight.

Ingredients:

Two small melons;

Three buds of cloves;

Half a kilo of sugar;

Half a liter of water;

A glass of port (230 ml);

Cinnamon stick;

A packet of vanilla or a pod of natural vanilla.

Cooking method:

Cut the skin off the melon and discard the seeds.

Take a special spoon for forming ice cream and scoop out the melon pulp so that you get beautiful balls.

Pour water into a large saucepan, add vanilla and cinnamon, add cloves and granulated sugar.

Bring the syrup to a boil, remembering to stir.

As soon as the syrup boils, turn off the heat and throw in the sweet liquid into the melon balls.

Pour in the port, close the lid and let the melon balls sit for fifteen minutes.

Remove the melon with a slotted spoon and place in a separate bowl.

Return the syrup to the heat and reduce by half over medium heat.

Place the melon pieces into the boiled thick syrup and let it cool completely.

Place the melon balls into sterilized jars.

Strain the syrup and pour into jars on top of the balls.

Pour a tablespoon of port into each jar, add a clove bud and half a vanilla pod (which were boiled in syrup), if desired.

Sterilize filled jars for half an hour, covering with tin lids.

Seal the jars, cool properly and store.

Canned melon in honey and cinnamon

A rich bouquet of spices combined with honey and vinegar make this recipe special. If you want to pamper yourself with something unusual and tasty in winter, be sure to try preparing this melon, canned for the winter in jars.

Ingredients:

two kilograms of peeled melon;

140 grams of natural honey;

a pinch of salt;

fifty grams of granulated sugar;

two cinnamon sticks;

four pieces each of cloves and star anise;

two hundred milliliters of 9% vinegar;

a pinch of ground paprika;

three peas of allspice.

Cooking method:

Prepare the melon by cutting it into small cubes.

Place all the spices (except paprika), spices and honey, salt and sugar in a saucepan.

Fill with plenty of water and cook aromatic syrup.

When the contents of the saucepan boil, throw in the melon and add paprika.

Simmer the melon pieces for ten minutes over low heat.

Pour in the vinegar, stir and turn off the heat.

Place the melon in jars and pour in the marinade.

Place the filled jars in the oven and dry sterilize at 150 degrees. Half an hour is enough.

Remove the jars and seal immediately.

Cool in the same way as when sterilizing in hot water.

Store in a pantry.

Canned melon for the winter without sterilization

More quick way preparations are melon canned for the winter without sterilization. The time savings are significant, and the taste and shelf life do not change with this preservation method.

Ingredients:

Half a kilo of peeled melon;

Two liters of water;

Half a lemon;

A glass of sugar.

Cooking method:

Cut the melon into small pieces with a side of 2 cm.

Boil water.

Throw the melon cubes into boiling water and cook over low heat for three minutes.

Squeeze the juice from half a lemon and pour into boiling water.

Add the amount of sugar, stir and cook the contents of the pan for fifteen minutes.

Pour into sterilized jars.

Seal canned melon for the winter without sterilization, turn the jars over and cool.

Store the workpiece in the cold.

Canned melon for the winter in jars - tricks and useful tips

Canning melons – great option processing of unsweetened fruit. If you bought a melon unsuccessfully, do not throw it away or eat it forcefully. It is better to preserve it in sugar and enjoy it in winter.
An overripe fruit or a variety with a loose fibrous structure is not suitable for preservation: it will simply fall apart. The result will be especially disastrous if you try to make canned melon for the winter without sterilization. The output will be a jam-like mass, rather than individual slices.
To easily cut a melon, you can do this. Cut the melon as usual, into slices along with the crust. Divide each slice into small pieces using transverse cuts. Then simply cut the flesh off the croqui with a sharp knife. You will get small cubes of small size.
When sterilizing filled jars in a pan of water, do not allow strong bubbling. Sterilization water may get inside the jars.
Syrup from canned melon is perfect for soaking cakes, making fruit drinks or jelly.

If desired, you can store the melon harvest in the winter. It is used to make jam, preserves or dried. Has an unusual taste canned melon. Sweet melons, prepared for the winter, resemble pineapple slices from metal cans on supermarket shelves.

False berry goes well with herbs, honey, pineapple, ginger root. You can add vanillin, cinnamon or cloves to the jar. Canning recipes are not complicated. Even an inexperienced housewife able to cope with such preparation as melon for the winter in jars (pineapple).

The main condition for choosing fruits is that they should be dense and sweet in taste. During the preservation process, those that are overripe soften even more and form a viscous structure. Fruits with signs of immaturity are not recommended for such preservation.

First recipe: in syrup

Ingredients:

2.5 kg melons;
sugar - 2 tbsp.;
citric acid - 1 tsp;
purified water - 1 l.

The syrup is pre-prepared. Pour water into a saucepan, add sugar and citric acid. Boil and keep on fire for about 5 minutes. Peel the melons, cut into small pieces, place in sterilized jars and fill with hot syrup. Then put them in a basin with hot water and boil for 10 minutes. After this, it’s time to seal with metal lids.

Second recipe: with ginger

This recipe has a rich taste that will not leave true gourmets indifferent.

Required Products:

melon weighing 2.5 - 3 kg;
sugar - 100 g;
fresh ginger root - 70 – 100 g;
a pinch of citric acid;
well water.

Wash the melon, divide it into 2 parts and remove the seeds. Then cut into longitudinal strips and separate each from the peel. You can make several cross-sections of each slice, and then separate each piece. Clear ginger root remove the outer skin and cut into small slices. For this portion you will need approximately 5 liter jars.

Place chopped pieces of ginger on the bottom of a sterilized jar and place melon slices on top. Then add granulated sugar, citric acid and pour boiling water. There is no need to fill the jars to the top. It will be enough if the container is filled to the shoulders. Filled jars are placed in a large container or basin with hot water. The bottom must first be covered with fabric. After the water boils, reduce the heat and cover the jars with lids. The workpiece is sterilized for 7–10 minutes. Then the container is removed from the boiling water and rolled up.

Preservation is stored in the basement or in an apartment. This preparation is used as a dessert or for filling.

The canned syrup remaining after opening the can can be used as an ingredient for a milkshake.

Third recipe: sugar

Such sweetness will delight your household rich taste throughout the winter. Preservation preserves the natural aroma. In addition, pickled melons are suitable for baking.

Ingredients:

one large melon;
2 liters of purified drinking water;
4 tbsp. granulated sugar;
1 tsp. citric acid.

Peel the melons, cut into small cubes and place in sterilized jars. Prepare the syrup: boil water together with sugar and citric acid for 5 – 7 minutes. During this time, the crystals should completely dissolve.

Afterwards, jars filled with melon are filled with syrup. Then they are placed for further sterilization in a pan with water and covered with lids. After boiling, the jars remain in this container for another 10 minutes. After this time, they should be removed and hermetically sealed, and after cooling, taken to the basement.

Recipe four: with pineapple

In this recipe, the taste of melons is slightly acidified by pineapple juice. It is used to add to meat salads, and in desserts. Unusual aroma The twist comes from cloves.

Required ingredients:

a couple of small melons;
pineapple - 0.5 – 1 kg;
table vinegar 9% - 150 ml;
drinking water - 1.5 liters;
500 g granulated sugar.

Pre-prepare containers for canning (wash and sterilize). Cut the peeled melon into cubes. Peel the pineapple, remove the middle part and cut into small slices.

Place 2 clove seeds in jars and add chopped pineapple and melon cubes. Prepare syrup from water, vinegar and sugar. Boiling syrup is poured into the jars, and then the container must be sterilized for 15 minutes in a large saucepan with boiling water. The next step is to roll up the jars and, covering them with a blanket, let them cool. Store the workpiece in a cool, dry place.

Recipe five: spicy salting

The syrup in this recipe is prepared with the addition of port wine and table spices, which gives the original melon aroma and extraordinary taste of the preserve. Gourmets will appreciate the presentation of such a dish at the table.

Required ingredients:

two medium melons;
several cloves;
500 ml water;
250 ml port wine;
cinnamon (powder) - 1 tbsp. l. (or 1 stick);
vanilla bean - 1 pc. (or a bag of vanilla powder).

Wash the melon and use a special spoon to cut the pulp into balls. Place cloves, granulated sugar, cinnamon and vanilla stick into a saucepan with water. After boiling, the syrup is boiled until the sugar crystals dissolve.

Then put the chopped balls into the same pan and pour in the wine. Turn off the heat, cover the pan with a lid and allow the melon balls to soak original syrup. This process takes 15 minutes.

The balls are removed with a slotted spoon into a separate container, and the syrup is boiled again. The balls are placed in the thickened syrup and kept until it cools completely.

Using a sterile slotted spoon, place the melon mugs into prepared sterile jars and fill with syrup. The next step is sterilization for 30 minutes in boiling water. After this, remove, preserve and put on shelves for storage.

Recipe six: without boiling

This is the fastest method of canning. Despite the fact that without sterilization it takes less time to prepare, this does not affect the shelf life.

Ingredients:

melon - 0.5 kg;
2 liters of clean drinking water;
lemon - 0.5 pcs.;
200 g sugar.

Cut melon cubes into 2 cm pieces, heat the water to boiling and add them there. Boil for 3 minutes and add the juice squeezed from half a lemon to the pan. Then add sugar and cook for about a quarter of an hour. Pour everything into sterile jars and seal with airtight lids. Then turn the jars over and let them cool completely. Now you can take the twist for storage.