Melon for the winter in jars

The recipe book has a huge number of options for preparing melon for the winter. It can be rolled in its own juice, in syrup, frozen and even dried. Melon is an incredibly healthy fruit. It has only one drawback - increased calorie content.

How to make delicious melon jam for the winter?

We invite you to prepare delicious melon jam for the winter. Preparing the delicacy takes little time and contains only two key ingredients - salt and sugar.

1. 
   How to prepare delicious melon for the winter in jars? Rinse the melon thoroughly under running water. Then cut it into pieces and remove the softer core with seeds with a knife. Cut off the peel along the contour of the harder pulp. Cut the melon into small cubes.
2. 
   Pour the juicy melon into a saucepan and cover the pieces with sugar. The mixture should soak and release juice, so you need to let it sit for about half an hour.
3. 
   After 30 minutes, transfer the pan with the melon in sugar to the stove. Cook the mixture over medium heat, stirring constantly, until it boils.After 15 minutes, after bringing the treat to a boil, turn off the stove and let the mixture cool.
4. 
   20-25 minutes before re-processing the jam, we begin to prepare the jars and lids for sealing. We clean them and wash them thoroughly. Afterwards we sterilize and allow time to cool.
5. 
   Bring the dessert to a boil on the stove and cook for about seven more minutes. Pour the hot mixture into jars and seal. When the jars of jam have cooled under the blanket, transfer them to a cooler place for storage.

Bon appetit!

Melon for the winter in jars like pineapple

If you follow all the steps for preparing canned melon correctly, it will taste like the pineapples in the cans that we see on store shelves. The most important thing is to focus on denser and sweeter fruits.

Cooking time – 55 minutes.

Cooking time – 30 minutes.

Number of servings – 2.

Ingredients:

• Melon – 2.5 kg.
• Sugar – 2 tbsp.
• Citric acid – 1 tsp.
• Water – 1 l.

Cooking process:

1. First, let's prepare the sweet syrup for the melon. To do this, you need to purify the water using a filter and then pour it into the pan. Next we send the required amount of sugar and citric acid.

2. Then move the pan to the burner and turn on medium heat. Mix water with sugar and citric acid, gradually bringing the solution to a boil. As soon as this happens, keep the syrup on the fire for another 5 minutes, and then turn off the gas supply.

3. During the process of cooking the syrup, we will have time to prepare the melon for canning. First, we wash it, and then cut it into pieces and at the same time cut out the pulp and seeds. Cut off the thick peel and chop the melon into small cubes.

4. Jars and lids must be cleaned and rinsed in advance.Then we sterilize them and leave them for a while. Place pieces of melon at the bottom of clean jars and fill them with syrup.

5. Place jars of treats on the bottom of a large basin or pan, lined with a towel. Fill with hot water up to the shoulders of the jars and boil for 10 minutes. We take out the containers and roll them up. Let the canned melon cool upside down under a warm blanket.

Bon appetit!

Juicy melon “You'll lick your fingers” without sterilization

If you decide to stock up on melon jam for the winter, you should be very careful when choosing the ingredient: the melon should be firm and moderately sweet. Also, do not add vinegar to jam with citric acid.

Cooking time – 45 minutes.

Cooking time – 25 minutes.

Number of servings – 2.

Ingredients:

• Melon – 700 gr.
• Citric acid – 1 tsp.
• Sugar – 4 tbsp.
• Water – 1 l.

Cooking process:

1. Immediately indicate to yourself that only melon pulp will be used in the jam. Therefore, the melon must be rid of excess parts. First, rinse it completely. Then wipe with a towel and cut in half with a long sharp knife.

2. Remove both halves of the melon from the pulp in which the seeds are located. Carefully cut off the peel and cut the dense part lengthwise into long strips. And then we form them into small cubes.

3. Now you need to prepare a container for rolling up the melon delicacy. For this we need small jars. We inspect them, clean them and rinse them with running water. We choose the sterilization method that is available to you, and use it to process containers with lids.

4. Place pieces of melon on the bottom of clean jars. Leave them alone while we cook the syrup. Pour the required amount of water into a medium-sized saucepan.Bring the liquid to a boil and add sugar. Cook the sweet mass for 2-3 minutes, stirring constantly with a spoon. Add citric acid to the pan and, continuing to stir the liquid, cook it for about three minutes.

5. Cover the melon pieces with syrup. Immediately cover with lids and roll up the jars. Wrap with a warm blanket. Leave the jam upside down to cool.

Bon appetit!

How to properly freeze melon for long-term storage?

Melon is rich in vitamins necessary for the human body, which are preserved during freezing. However, there is a high probability that if you defrost the product in winter, you will end up with porridge. To prevent this from happening, several rules should be followed.

Cooking time – 3 hours 20 minutes.

Cooking time – 20 minutes.

Number of servings – 2-3.

Ingredients:

• Melon – 800 gr.
• Sugar – 6 tbsp.

Cooking process:

1. Select the densest melon to freeze and wash it thoroughly with cool water. We soak up excess moisture with a towel (regular or paper). Then we cut the melon in half along the fruit, and do the same with each half: we divide the melon into long slices. Cut off the thick peel and chop the pulp into medium-sized cubes.

2. Place the melon cubes in a blender bowl and cover them with sugar. Gradually grind the ingredients to a puree. After grinding, be sure to check whether the sugar has dissolved.

3. An ice tray is ideal for freezing melon puree. Take a small spoon (dessert or tea) and carefully distribute the puree into the cells. Then we send the form to the freezer.

4. If you don’t have an ice tray, you don’t have to chop the melon, but put the pieces in a container and cover with sugar.Then close the container tightly with a lid, shake a little and freeze.

5. After 3-4 hours, put the ice melon cubes into special bags for storing frozen foods. The fruits can be thawed in winter and added to homemade yogurts, desserts or frozen drinks.

Bon appetit!

Delicious melon in syrup for the winter in jars

The peculiarity of melon is that it is very juicy and can be combined with any fruit and spices. The melon itself has a sweetish, fresh taste and absorbs the smells and shades of other ingredients.

Cooking time – 55 minutes.

Cooking time – 25 minutes.

Number of servings – 5.

Ingredients:

• Melon – 6 kg.
• Sugar – 1 kg.
• Lemon – 1-2 pcs.
• Water – 1 l.

Cooking process:

1. Select the required number of melon fruits by weight. It is best that the melons are not very sweet and dense, even a little unripe. Pre-wash the fruits and wipe with a towel. Then cut the melon into two parts with a knife and scoop out the pulp and seeds with a spoon.

2. Cut the melon into medium-thick slices and remove the thick peel. Grind the slices into pieces in the form of cubes.

3. Now it’s the lemon’s turn. We also wash it with cool water and cut it into slices along with the peel.

4. Now we select containers for seaming the melon. The jars must be intact, without cracks or chips. Pour a little soda onto a sponge and clean the jars, rinse them and sterilize them. Pour water into a saucepan and bring to a boil on the stove.

5. Place lemons and melon pieces in jars. Pour boiling water over them. Cover the jars with lids and leave for 5 minutes to allow the contents of the jars to infuse. Then pour the water back into the pan.

6. Add sugar to it and cook the syrup for about three minutes, while constantly stirring the mass.Pour hot syrup over melon and lemons. We roll up the containers with lids and cool for two days in an inverted position under a blanket.

Bon appetit!

A simple and tasty recipe for melon in its own juice for the winter

To treat yourself to refreshing melon jam in the winter, you should prepare it in advance, as soon as melons appear in grocery stores. The jam turns out very tasty, with a honey tint and an amazing aroma.

Cooking time – 4 hours 20 minutes.

Cooking time – 25 minutes.

Number of servings – 2.

Ingredients:

• Melon – 1 kg.
• Sugar – 500 gr.
• Lemon zest – 1 pinch.
• Banana – 1 pc.

Cooking process:

1. To make melon jam, we will need to first rinse the fruit with tap water and then wipe it with a towel. When this step is completed, cut the melon in half and remove the pulp and seeds from each half. To make it easier to cut the peel, we cut parts of the fruit into slices. After removing the peel, cut the melon slices into cubes.

2. Move the melon into a separate bowl and sprinkle it with sugar. Leave the products for 30 minutes. During this time, the fruits will release juice and mix with sugar.

3. Wash the banana and lemon with cool water. Remove the peel from the banana and grate the lemon very carefully so that no white skins get into the zest. Cut the banana into small cubes.

4. After half an hour, add the zest and bananas to the melon with sugar. Transfer the mixture into a saucepan, which we place on the stove. Bring the mixture to a boil. When this happens, remove the gas and cover the container with a lid. We repeat the procedure after the mass has completely cooled. Cook it after boiling for about seven minutes.

5. Place the jam in prepared jars.We roll them up and cool them for about two days under a warm blanket in an upside down position.

Bon appetit!

Thick melon jam with lemon for the winter

To make jam, you need to select only the denser inside of the melon, and get rid of the pulp and seeds. Also, when cooking jam, the heat must be constantly adjusted so that the mass has time to thicken and the foam that forms during the cooking process is removed.

Cooking time – 1 day 13 hours 10 minutes.

Cooking time – 40 minutes.

Number of servings – 2.

Ingredients:

• Melon – 1 kg.
• Lemon – 1 pc.
• Sugar – 700 gr.
• Water – 1 l.

Cooking process:

1. To make jam we need lemon. First, you need to wash it thoroughly with water and then wipe it dry. Next, cut off the lemon zest and cut it into thin strips. Squeeze the juice out of the lemon fruit by hand or using a juicer.

2. Pour water into the pan and add sugar. While stirring the syrup, cook it over medium heat until it boils. Pour lemon zest into the syrup and pour in the juice, bring to a boil again.

3. In the process of cooking the syrup, it is necessary to prepare the melon. We wash it and, wiping it dry, cut it into two halves. Remove the core and cut off the peel. Chop the melon into small cubes. Pour them into a saucepan with syrup.

4. When the mixture boils, turn off the heat and let the jam brew for 12 hours. To make the delicacy the desired thickness, repeat the process 2 more times.

5. Now we have reached the rolling stage. We put the jam in pre-prepared jars (they need to be cleaned, washed and sterilized). We roll them up and leave them to cool for several days, turning them upside down and wrapping them in a blanket.

Bon appetit!

Melon compote for the winter in a 3-liter jar

The drink turns out to be very rich and expressive in its taste, since melon is a very juicy fruit and produces a lot of juice. Melon contains many useful substances that strengthen hair, nails and remove toxins and waste from the body.

Cooking time – 1 hour 15 minutes.

Cooking time – 30 minutes.

Number of servings – 2.

Ingredients:

• Melon – 1.7 kg.
• Sugar – 200 gr.
• Citric acid – 1 tsp.
• Water – 2-3 l.

Cooking process:

1. First you need to prepare the main ingredient of the compote - melon. We wash the fruits and wipe them dry. In order to remove the pulp and seeds, you need to cut the melon in half. After peeling the pulp from the fruit, cut the melon into small cubes.

2. Pour the melon into a pre-sterilized jar up to the middle of the container. You can go a little higher, since the melon will release a lot of juice and the fruits will shrink.

3. Pour water into the pan and bring it to a boil on the stove. Pour boiling water over the melon and cover the jar with a lid. The compote should sit for 15-20 minutes.

4. After a while, drain the liquid from the jar back into the pan. The pulp should remain in the jar. Bring the liquid to a boil again. Pour it over the melon. We repeat the procedure again. Add sugar and cook the syrup for a couple of minutes. Then add citric acid and boil the liquid for about two more minutes.

5. Pour syrup over the melon. We roll up the jars with lids and turn them over. We wrap ourselves in a blanket for a couple of days.

Bon appetit!