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! It will not be difficult to do this if you prepare a watermelon compote for the winter, the recipes for which we have specially selected for you in this article. Brighten up winter evenings a fragrant drink will be especially pleasant, because it is very simple and quick to prepare it from the simplest products.

In fact, its juice allows not only rinsing the body, but also saturating it with trace elements and minerals. To keep these beneficial features, we will learn how to make watermelon compote for the winter, and the photo will help you not to get confused in the process.

There are several types of recipes, both with and without sterilization, and, judging by the reviews, the compote turns out to be very tasty in both cases, and the cans do not "explode".

Whichever 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 cook watermelon rind jam- it turns out to be unusually tasty.

Watermelon compote for the winter

Ingredients

• - 2 kg + -
• - 2 l + -
• - 2 glasses + -

Preparation

it classic recipe drink that takes very little time to prepare.

1. We put water on fire, pouring sugar into it.
2. Ripe watermelon wash and carefully, cut into slices, as usual. Then we cut off the crust and remove the seeds with a knife, being careful not to damage the pulp. We cut it into cubes of about 2 by 2 cm.
3. As soon as the water boils, we lower it directly into the saucepan with syrup watermelon pulp, once again bring to a boil and remove from heat. Set aside for 30 - 40 minutes, letting it brew well.
4. Meanwhile, we are sterilizing cans. It is better to roll up the watermelon compote in a small container - jars with a volume of 1 - 1.5 liters are suitable.
5. Over time, we put the still warm slices of watermelon into clean and dry jars with a slotted spoon, and put the syrup on the fire again and let it boil again.

Pour the compote into jars, cover with lids and put in a wide dish filled with 2/3 water to sterilize. We keep it for 10 - 15 minutes, depending on the volume of the can and immediately roll it up.

Turn the finished watermelon compote for the winter, wrap it up and leave it to cool completely. The jars can then 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 will be no time to prepare jars during harvesting for the winter, so we will take care of this in advance. We disinfect them together with the lids and put 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 bones from slices ripe pulp, put them in syrup, but do not leave to infuse, turn off the heat, but, on the contrary, let it boil for 5-6 minutes.

After that, we pour the ready-made compote into the jars, roll them up and, as usual, turn them over and wrap them up until they are completely cool.

Such a watermelon compote for the winter will be no worse than sterilized one. But how to make this drink even more delicious and interesting?

Having mastered these two basic recipes, we can start adding additional ingredients and spices at will.

• A drink with cinnamon and cloves will turn out to be very tasty. They can be added together, or they can be added separately, at the rate of ½ tsp. cinnamon powder on liter jar and 3 clove sticks for the same volume.
• Also, to get more fresh lung taste, we can add mint leaves to the watermelon compote - you need 2-3 of them per jar.

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

Watermelon drinks, two cocktails from the chef

If you want to surprise your guests with delicious and unusual, but not difficult to prepare, watermelon drinks, use our chef's recipes.

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

We wish you successful experiments and bon appetit!

It's so nice to get it cold winter evening a jar of compote, again to feel this unique desired taste of summer. Housewives roll up compote for the winter from most fruits and berries, then why not make it from watermelon? Opening it on a cold winter evening, you can again feel the touch of the bright summer sun, enjoy unique aroma summer.

Cooking watermelon compote for the winter is quite simple. However, there are several simple tips, which will help novice housewives avoid disappointment, and the drink will be delicious, truly summer:

1. It is imperative to preserve compote in glass containers, before use, it is necessary to check for chips, cracks. Banks must first be washed, dried, sterilized.
2. This fruit is quite tender, so when boiled, its pulp can fall apart, lose appearance and nutrients... That's why the best way cooking can be considered a blanching process.
3. When cooking, you can use mint, cinnamon, vanillin, or cloves. They will give a unique flavor and piquant taste.
4. When choosing a fruit, you should give preference to ripe, but not sugar. Sugar pulp during heat treatment will disintegrate, the compote will turn out to be opaque, with pulp.

For seaming for the winter, many housewives carefully choose necessary fruit and vegetables. The choice of ripe berries is a rather complicated process, but necessary for the drink to be tasty, bright and pleasing in winter:

1. When tapping on the surface of the berry, a dull sound should be obtained.
2. A crunch should be heard when squeezed.
3. The most ripe watermelons are usually large, so large berries should be preferred.
4. The surface should be flat, without bumps, pits.
5. You need to pay attention to the tail of the fruit - it must be dry, brown, otherwise the berry was picked ahead of time and did not have time to ripen.

If you follow these little tricks, the family and guests will be pleasantly surprised by a compote with a watermelon summer flavor in winter.

Preparing the watermelon

Preliminary preparation of a watermelon before preparing compote for the winter is simple. It is necessary to cut the berry, take out all the seeds, peel the green peel, cut into cubes, about 2 * 2 cm. If the cubes are small, they will boil, you get not compote, but "porridge". If you cut it too large, it will turn out unaesthetic and inconvenient.

To prepare compote for the winter from watermelon, you need to use only fresh berries.

It is imperative to check that the fruit is ripe without foreign odors, you cannot use bad pulp, otherwise the drink will simply turn into mash and "explode". The fruit rind should not be thrown away, you can make jam for the winter or candied fruits from it, which is also delicious, and will appeal to all households and guests.

Compote recipes

Cooking watermelon compote for the winter is a simple, creative process, and all because you can add any other berries, fruits, spices and even herbs to it. Any version of this drink will be delicious and original.

A simple recipe for the winter

A watermelon compote is prepared for the winter in two ways, everyone chooses the one that he likes best. The first option is with sterilization, and the second without. These two methods differ only in the presence or absence, in fact, of sterilization itself.

So, for 2 kg of watermelon, you need 2 liters of water and 2 glasses of sugar.

First you need to make the syrup. Fill the pan with water, after boiling add sugar, stir until completely dissolved. The syrup should boil again, after which the previously prepared pieces of the fruit are added. The pulp is boiled in syrup for no more than 5 minutes, otherwise it will simply boil down and turn into "porridge". Put pieces of berries in jars with a slotted spoon, pour in syrup. After that, the cans are rolled up, turned over onto the lid, wrapped in a warm blanket, and left to cool completely.

For those who are worried that the drink will not "survive" until winter, it is advisable to sterilize them for 5 minutes after pouring the syrup into the jars.

Watermelon and apple compote for the winter

In order to prepare a watermelon and apple compote for the winter, you will need:

1. Watermelon - 1.5 kg.
2. Apples - 0.3 kg.
3. Sugar - 0.2 kg.
4. Water - 1.5 liters.

First, they prepare the fruit - wash them, peel them, take out the bones. Then the fruits are cut into cubes. Fill a saucepan with water, put it on fire. After boiling, sugar is poured, waiting for its complete dissolution. After that, apples are lowered there, while the fire is reduced to a minimum. After 15 minutes, add the chopped watermelon, and then cook for no more than 5 minutes. Then they filter through a sieve, separate the berries, and pour the drink into cans, roll them up.

Recipe for watermelon compote with mint

Despite the fact that the drink itself is quite tasty, many housewives add various ingredients Naturally, mint - one of the most common herbs for drinks - did not remain on the sidelines. So it becomes more intense and aromatic. So, you will need:

1. Watermelon - 2 kg.
2. Sugar - 2 cups.
3. Mint - 4 fresh leaves.
4. Water - 2 liters.

First you need to prepare the pulp by cutting off the peel from the fruit, freeing it from the seeds. The pulp of the fruit is cut into cubes. Fill a saucepan with water, bring to a boil, add sugar, prepare syrup. After dissolving the sugar, pieces of watermelon and chopped pieces of mint are added to the boiling syrup.

Now they are boiled together for about 5 minutes. Strain the compote through a sieve, pour it into prepared jars. Roll up sterilized lids, leave to cool wrapped up in a blanket upside down.

Watermelon and melon compote recipe

The freshness of the watermelon and the aroma of the melon are probably the most best combination on a hot summer day. For cooking you will need:

1. Watermelon - 0.5 kg.
2. Melon - 0.5 kg.
3. Sugar - 0.2 kg.
4. Water - 1 liter.

Peel and seed fruits and cut them into cubes. Sugar is poured into boiling water, after dissolving the sugar, prepared pieces of fruit are added there. Cook for 5 minutes. Then they take out slices of fruit with a slotted spoon, put them in the jars. The syrup is boiled for a couple of minutes, then poured into jars. Roll up with pre-sterilized lids, turn upside down and leave to cool, wrapped in a blanket.

Watermelon peel compote for the winter

Watermelon is a universal non-waste berry, compote can be prepared not only from the pulp, but also from the peels of this fruit. This drink is not quite ordinary in taste, but if the hostess is looking for something new, then you should definitely prepare it and try it. For cooking you will need:

1. Watermelon peel - 100 g.
2. Lemon - 1/3
3. Sugar - 5 tbsp. l.
4. Water - 1 liter.

You need to take the crusts, on which there is still a little pulp, remove the green skin with a thin layer, cut them into strips, lemon into circles. Fill a saucepan with water, add sliced ​​lemon and watermelon crusts, put on fire, bring to a boil. Then you need to reduce the heat, boil for another 5 minutes, add sugar at the end, stir until it is completely dissolved. Strain the compote through a sieve, roll it up.

Storing compote

It is best to store the watermelon compote prepared for the winter in a cool, dark place. A basement or cellar is best. Taking out from the cellar on a cold winter evening, sweet and aromatic drink from a watermelon, you can travel back to the summer, remember the warm tender days. Such a drink will be appropriate for any holiday, even New Year's Eve... Children will be delighted, and guests will certainly appreciate such an unusual and delicious compote.

Ah, summer, summer! How quickly it passed! I would like to remember his brightest moments! For everyone, they are different: for someone it is a vacation at sea, for someone - in the country. Someone associates these summer months with any of their own achievements. What about the children? After all, they enjoy this hot season ten times more than adults. And they have their own memories, first of all - the sun, grass and many fruits and berries (ripe, juicy, aromatic).

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

Ingredients(per one two-liter jar):

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

• Sugar - 500 grams.

Attention: compote from watermelon, as well as compote from grapes, the recipe for which, see the link: unlike other compote, it is prone to fermentation. Therefore, it is necessary to wash all cans 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 pulp of the watermelon from the crust and remove all the seeds. Cut it into small pieces (but not small, otherwise you get not compote, but porridge).

At the bottom of each jar we put a certain amount of watermelon pulp. We cover the jar with a lid. We start to cook the syrup. Boil the syrup based on how many cans you have and how large they are. It took me for a two-liter jar of compote 1.5 liters of water and 350 grams of sugar (this is because the watermelon was sweet).

Fill the watermelon pieces with hot syrup. And leave it like that for 10 minutes. Then we drain the syrup again, boil it for 3 minutes and fill in the watermelon again. Only now we do not cover the jars with lids and roll them up. Turn over and see that there are no air bubbles.

We put the compote in a warm place to cool. Preferably under a blanket or an old fur coat. Bon Appetit!

What other watermelon compote?

They are, in fact, solid water! But do not rush to judge by the first impression.

The drink, although somewhat unusual, in practice turns out to be delicate and peculiar.

If you have the opportunity to cook it - make it at least for a test, and in winter, you see, it will "fly away" as cute!

Watermelon compote - general cooking principles

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

Compotes are prepared from ripe watermelons with non-sugar, dense pulp. Almost always, the dense peel is removed, less often it is left, removing only the dark green skin. White firm pulp is used in the preparation of compote syrups. Cut the watermelon pulp into medium-sized slices or cubes and carefully select all the seeds from it. To prevent them from getting into the drink.

Refreshing watermelon compote practically does not have its own taste, 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 big amount Sahara. The "sweetness" of the drink is broken by adding citric acid or freshly squeezed lemon juice.

For canning a watermelon drink, clean dry containers with a volume of two or three liters are used. Washed with detergent jars are sterilized with a jet of steam or by placing in an oven. After sterilization, the container is cooled and only then filled.

Preservation lids also need sterilization. They are rinsed under water to wash off the dirt and then boiled for 5 minutes. Containers are closed only with well-dried lids.

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

Classic watermelon compote for the winter

Ingredients:

Large ripe watermelon;

Filtered drinking water;

Sugar - 1 kg;

5 l. drinking water passed through the filter.

Cooking method:

1. From a whole, washed watermelon, cut the peel so that only one red pulp remains without white residues.

2. Cut it into large cubes, approximately 4 cm in size, carefully select the bones. Fill clean, dry jars by a third or half of the volume with the pulp.

3. In a large pot pour five liters of filtered drinking water, and add a kilogram of sugar into it, stir. While heating gradually, bring to a boil, and pour the syrup into the filled jars.

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

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

Fragrant compote from watermelon and melon for the winter

Ingredients per 3L can:

A pound of melon;

Unripe watermelon - 500 gr.;

Six glasses of water;

190 g Sahara.

Cooking method:

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

2. Peel the watermelon and melon, cut the flesh into cubes and select all the seeds from the watermelon slices.

3. In boiling water, gradually add all the measured sugar, 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 spread them, gently prying with a spoon, on 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 put them to cool, turning them over on the lids.

Unpreserved watermelon compote with berries

Ingredients:

Two liters of drinking water;

A pound of watermelon;

One glass of blueberries;

A full glass of raspberries;

Fresh strawberry- Cup;

Three tablespoons 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 is well drained. If you took frozen berries, thaw them in advance by putting them on a sieve.

2. Peel and cut the peel from the watermelon. Cut the pulp into medium-sized cubes, select all the seeds, cut the dried strawberries in half.

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

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

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

Unpreserved watermelon compote with lemon

Ingredients:

One kilogram of ripe watermelon;

A pound of sugar;

One and a half liters of purified drinking water;

Half a teaspoon of vanilla powder;

1/2 small lemon

Cooking method:

1. Thinly cut the green rind from the watermelon and cut it into medium-sized cubes or sticks. Then carefully separate white pulp from ripe red. Cut the dense white crust into small cubes and dip in cold water.

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

3. In hot sweet broth dip the pieces of white crust and boil them in syrup for half an hour. Then turn off the heating, wait for complete cooling and boil again for the same time. Cool again, boil again and boil for forty minutes with pink pulp, refrigerate.

4. After that, re-bring to a simmer over low heat, but this time squeeze out and add lemon juice.

5. After boiling, remove the compote from the heat, strain it through a rare sieve and, after cooling until room temperature, put to cool in the common compartment of the refrigerator.

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 rind into small pieces, select the seeds. Peel the apples and seeds, cut the fruit into wedges. Cut off the tails and noses from the gooseberry.

2. Place the pieces of watermelon pulp in a suitable sized saucepan, apple slices and processed gooseberries.

3. Sweeten the compote to your liking and bring to a boil over low heat. Then reduce heat, add lemon juice.

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

Toning watermelon compote with mint

Ingredients:

Ripe watermelon - 2 kg;

Half a glass of sugar;

1 liter of water;

Three small pinches of "lemon";

Several mint leaves.

Cooking method:

1. Cut the peel from the watermelon and try to pick from the pulp maximum amount seeds.

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

3. Boil for five minutes, remove the 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 the mint cut into thin strips and let stand for about an hour. Chill additionally before serving in the refrigerator.

Watermelon compote with fruits and berries for the winter

Ingredients:

700 ml of filtered water;

200 gr. apples;

Dark plums - 250 gr.;

150 g ripe sweet pears;

Dark grapes - 250 gr.;

600 gr. Sahara.

Cooking method:

1. Wash berries and fruits thoroughly with water.

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

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

4. Break the plums and select the seeds.

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

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

7.In hot water add sugar. Stir thoroughly over low heat, bring the syrup to a boil, then put chopped fruits and berries in it and boil again.

8. After that, 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 preservation lid and place in hot water to sterilize. 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 close the lids hermetically by rolling them with a key.

Watermelon compote - cooking tricks and tips

Before using the purchased watermelon, immerse it in cold water for a couple of hours, this will allow the chemicals that have fallen during processing to be drawn out of its peel.

If the flesh of the cut watermelon is loose, do not use it, otherwise the pieces will fall apart and the drink will turn into porridge.

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

Before serving, it is advisable to cool the drink prepared for everyday use in the common chamber of the refrigerator or dip ice cubes into it.

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

Before you roll up metal lids, it is advisable to sterilize containers with a drink in slightly boiling water for 25 minutes and, after seaming, stand tightly wrapped in a blanket or thick blanket until completely cooled.

Watermelon different varieties sometimes they are capricious in the neighborhood with berries of lingonberry, blueberry, blackberry, currant. If possible, first try the drink without canning, this will give you the opportunity not to be mistaken when making a recipe for the winter.

For many, watermelon is almost a symbol of summer. It perfectly refreshes on hot days and quenches thirst, while it has a unique juicy taste... Saving its fruits for the winter without conservation is an empty idea. You can take a piece of summer with you in winter, but for this you have to tinker a little with tasty preparations... Watermelon can be salted, boiled jam from its crusts. One of the most popular blanks- watermelon compote for the winter. It turns out sweet and refreshing, especially when added with mint when cooking or before serving. On cold days, it will remind you of the sunny summer and cheer you up.

Cooking features

In order for the watermelon drink to meet expectations and stand for a long time, certain rules should be followed when preparing watermelon compote for the winter.

• To prepare compote, you should choose ripe watermelons, but not overripe, because if the pulp is too loose, it will simply "scatter" in the drink, and it will look like best case unappetizing.
• Despite the fact that only the pulp of a watermelon is needed for compote, it must be washed thoroughly, from all sides.
• You don't have to throw away the watermelon rind - it can be useful for making delicious jam.
• The pulp of the watermelon is first cut large chunks, then remove all seeds. This work is painstaking, but necessary. The process will go faster if the watermelon is selected. suitable grade- with a small amount of seeds.
• After removing the seeds from the pulp, it needs to be cut into smaller pieces, but you still do not need to grind it too much. Pieces of 3 by 4 centimeters or slightly larger look best.

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

The classic recipe for watermelon compote

• watermelon pulp - 1 kg;
• water - 2 l;
• sugar - 0.5 kg.

Cooking method:

• Wash the watermelon, cut out the pulp, cut into wedges and remove the seeds. Cut the slices into pieces from 3 to 5 cm.
• Sterilize three-liter jar and fold the watermelon pieces into it.
• Boil water, pour over watermelon. A three-liter jar will take about 2 liters of water. Wait 20 minutes and drain the water from the jar into the saucepan.
• Add 0.25 kg sugar to 1 liter of watermelon water.
• Boil the syrup, boil 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 with 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 in each glass with watermelon compote, add a sprig of mint, a couple of ice cubes, pour in a few drops of lemon juice.

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 them and seeds and cutting 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.
• Put pieces of melon and watermelon in syrup, cook them for a quarter of an hour.
• Add citric acid, cook for a couple of minutes.
• Remove the watermelon and melon pulp with a slotted spoon, arrange in jars, pour over the syrup.
• Roll up the cans and leave to cool upside down. For better conservation wrap them up for this time with something warm.

This compote has a pleasant sweet and sour taste and incredible flavor. You can store it in a closet or other unheated room throughout the winter.

Watermelon and apple compote

• 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 drains, cut it lengthwise into several pieces.
• Remove all seeds from the watermelon, use a knife to separate the flesh from the peel.
• Cut the pulp into equal pieces.
• Wash and core the apples. The apples themselves, without peeling, cut into medium-sized slices.
• Boil water in a stainless steel or enamel pot... Add to it granulated sugar and simmer, stirring occasionally, until completely dissolved.
• Dip the apple slices into the syrup and continue to simmer the compote over low heat for a quarter of an hour.
• Place watermelon slices next to the apples.
• After boiling everything together for 5 minutes, remove from heat.
• Pour the compote into pre-prepared, necessarily sterilized jars.
• Close the cans tightly and turn over.
• Cover with a blanket until it cools completely.
• Take away for the winter.

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

Watermelon, melon and plum compote

• 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 seeds from them.
• Pour sugar into boiling water, cook until it dissolves.
• Add plums, simmer in syrup for 10 minutes.
• Put pieces of melon, watermelon in the syrup. Remove from heat, leave for an hour so that the compote is infused.
• Take out the watermelon, melon and plums with a slotted spoon, arrange them in sterilized jars.
• Bring the syrup to a boil and pour into the jars.
• Roll up the banks. After rolling, turn over. Cover with something warm.
• When the jars are cool, put them away for winter storage.

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

During cooking, you can add a few sprigs of mint, a cinnamon stick or other spices to any watermelon compote. Some even add cloves to it. Spices give the compote a brighter aroma, and mint turns it into soft drink that refreshes in any weather. It will taste even better if you put several ice cubes on the bottom of the glass, similar in size to watermelon wedges in compote, or add ice crumbs.