Melon for the winter: TOP 15 step-by-step canning recipes with photos and videos

Melon - fragrant fruit with delicate, sweet honey pulp, good both fresh and as an ingredient for various sweet dishes. Compotes, jams, jams, candied fruits and other preparations with an incredible smell and pleasant texture are prepared from melons for the winter. There are a lot of recipes, just choose the most suitable one.

Which varieties to prefer

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

But in the case of the Collective Farm Woman, which also makes delicious dessert dishes, it is worth buying smaller fruits.

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

How to choose the best melon

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

• pulp of slightly greenish fruit retains its shape better during cooking (pieces can be cut with a curly knife), the same applies to peels;
• mashed potatoes and jams are best made from soft fruits;
• melons suitable for harvesting have a compact, slightly greenish stalk;
• a good big fruit should be heavy - if it is light, then it is most likely shriveled inside;
• It is best to make a blank with pieces from melon peels - their structure practically does not collapse during cooking.

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

Recipes for blanks for the winter

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

Classic melon jam variant

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

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

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

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

Jam can be cooled and poured into jars.

With Lemon

Citrus gives a pleasant sourness to a sweet dish, so lemon is often added to various preparations from fruit ingredients. Ingredients for Lemon Melon Jam:

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

Cooking process:

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

Jam is poured into sterilized jars and rolled up.

With orange

Citrus complements the taste of the melon dessert and gives it an interesting appearance. You will need the following items:

• melon - 1.5 kilograms;
• oranges - 3 pieces;
• sugar - 2 kilograms;
• water - 700 milliliters.
• 

Cooking algorithm:

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

With cinnamon

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

Cinnamon Melon Jam requires:

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

Preparing very simply:

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

With bananas

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

Ingredients:

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

Cooking algorithm:

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

Melon Jam

This gourd produces an excellent fragrant jam with a delicate jelly-like texture. It requires:

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

Dessert is prepared as follows:

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

The workpiece is placed in hot jars, rolled up after the steam comes out.

Canned melon

If you want to cook an unusual dessert, you can preserve pieces of gourds in spicy syrup with port wine. The following items are required:

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

Cooking method:

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

Melon in sugar syrup

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

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

The delicacy is prepared as follows:

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

Ready jam can be rolled up.

In own juice

Ripe sweet pulp does not require a lot of sugar - its own juice will be quite rich and tasty. Procurement requires:

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

The cooking algorithm is as follows:

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

Jam for the winter without sterilization

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

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

Cooking method:

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

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

Preparing melons for the winter in jars

Ingredients:

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

Sunset is prepared according to the following algorithm:

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

Marinated melon

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

• melon - 1 kilo;
• water - 1 glass;
• honey - 4 tablespoons;
• vinegar - 0.5 cups (you can use both grape and apple);
• a pinch of s alt.

Cooking method:

• melon cubes fit tightly into pre-sterilized containers;
• marinade is being prepared: honey is diluted in water, s alt is added and sent to the stove until boiling;
• Pour vinegar into the marinade, bring to a boil;
• fruits are poured with hot marinade, and jars should be corked with heated lids.

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

Melon jam in a slow cooker

This kitchen appliance is sure to make life easier for housewives, and it can also be used to make melon jam - quickly and effortlessly. You will need the following products:

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

Dessert is being prepared step by step:

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

Ways to store blanks for the winter

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

It is important that the containers are clean and free from excess moisture. In sterilized jars, blanks are stored better, it is enough to place them in a cool place, but some recipes involve storage only on the refrigerator shelf.

In any case, you should follow the recipe and recommendations in order to enjoy a delicious, he althy, fragrant melon dessert, and the efforts spent on cooking were not in vain.

Recommended