Summertime pleases us with the harvest of berries, fruits and melons, a special place among all of them is, of course, melon. It can be used not only for making aromatic jam. The special taste of the pulp, slightly reminiscent of pineapple, and the structure, similar to zucchini, allows this crop to be rolled in a variety of ways. Preserving helps to preserve the juiciness and taste of the original product. Melon, like zucchini, perfectly absorbs aromas, which allows you to experiment, discover something new and unusual. Each recipe suggested below is special, any hostess will be able to choose what the whole family will like.

Ginger recipe

This recipe is for lovers of bright, rich taste. Preservation will differ from ordinary jam or jam in special flavoring accents, gourmets will appreciate this piece.

Ingredients for 2 half liter cans:

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

Cooking and preserving melon with ginger:

1. Rinse the melon. Carefully cut it in two and then cut into slices. Make several cross cuts on each slice. Then it will be easy to cut the flesh from the rind. This will cut the product into medium-sized cubes.
2. Peel the ginger root with a vegetable peeler. Now you can cut some small slices.
3. Wash and sterilize the jars, put pieces of ginger on the bottom, then fill a glass container with melon pulp. Sprinkle everything with granulated sugar, do not forget to add citric acid to each jar.
4. Pour boiling water up to your shoulders, leaving a small space for air in the jars.
5. Transfer the filled glass container to a large saucepan, the bottom of which is covered with a thick cloth.
6. Pour enough lukewarm water into the pot until the level reaches the hangers of the cans. Note that the temperature of the liquid in the glass container and in the pan should be almost the same.
7. Bring water in a saucepan to a boil, reduce the strength of the flame to a minimum, cover the jars with sterile lids. Sterilize the workpiece for 7 minutes.
8. Now complete the canning by rolling up each can with a key.
9. Wrap the blank with a blanket, setting the cans upside down. After complete cooling, the conservation 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 cans

The preservation recipe is very simple, while the taste of the preparation for the winter will amaze with the similarity to canned pineapple. The melon in syrup can be used in salads and sweet dishes.

Ingredients for 4 liter cans:

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

How to cook:

1. First, prepare the fruits by washing them thoroughly under running water. Remove the skin with a knife, cut the pulp into slices.
2. Prepare cans for preservation, rinse and sterilize.
3. Place 2 clove buds on the bottom of a sterile glass container, place the melon pieces tightly.
4. From the required amount of water, sugar and table vinegar, boil the syrup and pour into the jars.
5. After that, it is necessary to sterilize the jars for 15 minutes.
6. Next, you can start blocking.
7. Now the preservation should cool completely under the blanket. It is recommended to store the workpiece in a dark and cool place.

Canned Melon in Spiced Port Wine Recipe

Port wine and spices will perfectly emphasize the taste of the fruit, complement it, turning an ordinary preparation into a real delicacy. On a cold winter evening, you can please your family with an exquisite delicacy, reminiscent of warm summer days.

Ingredients:

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

The process of making a spicy preservation in port:

1. Cut the melon in half and remove the seeds and fibers. Use a round ice cream spoon to remove the pulp. You will get delicious balls.
2. Pour the required amount of water into a saucepan, add granulated sugar, cloves, the contents of a vanilla pod along with a cinnamon stick. Bring everything to a boil, then remove the saucepan of the spicy sugar syrup from the stove.
3. Place the melon balls in the syrup, pour in the port. Now the contents of the pan must be allowed to brew for 15 minutes.
4. Next, use a slotted spoon to carefully remove the melon from the pan. The syrup will need to be evaporated by half over medium heat.
5. When the syrup has evaporated, remove the pan from the heat. Place the melon there, wait until the liquid has cooled completely.
6. Now the melon pulp can be laid out 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.
7. Sterilize the jars for half an hour, seal with tin lids and store with the rest of the preservation.

The dish can be served as a standalone delicacy or combined with vanilla ice cream.

Pickled: step by step recipe

You can marinate not only vegetables, but also melon. The taste of the preparation is excellent. A set of spices and herbs allows you to fully reveal the taste of a 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 carnations;
• 100 milliliters of table vinegar;
• 3 grams of allspice;
• ground paprika.

How to cook pickled melon:

1. Wash the melon thoroughly using a kitchen brush.
2. Cut the fruit in half, carefully cut the rind.
3. Cut the flesh into thin strips and then into cubes. The melon can now be immersed in the marinade.
4. To prepare the marinade, you should take a stewpan or a saucepan. Put cinnamon, star anise at the bottom, add honey along with salt and sugar.
5. Pour the spices with water and bring the marinade to a boil.
6. After boiling the contents of the pan, place the melon slices there, add paprika. Boil everything for 10 minutes over low heat.
7. At the very end of cooking, pour in the vinegar and remove the marinade from the stove.
8. Pour the chilled marinade into cans of melon.
9. Sterilize the jars in the oven at 150 ° C for 25 minutes.
10. After the specified time has passed, remove the cans from the oven and roll them up with a key.
11. The workpiece should cool when wrapped, this will require about knocking.

You can store the product in the cellar or pantry.

Canned melon with lemon in syrup

Lemon goes well with melons, adds a light citrus note, setting off the sugary sweetness. A fragrant and moderately sweet preparation can be served with homemade cakes.

Ingredients:

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

The process of preparing sweet preparations for the winter:

1. Rinse the melon, cut into slices, removing seeds and fibers from the middle of the fruit.
2. Wash the lemon well, cut into medium slices.
3. Sterilize the jars and lids in any way convenient for you.
4. Place the melon slices in 1 liter jars, add 2 lemon wedges to each of them.
5. Fill the filled cans with boiled water, cover with lids, let it brew for 5 minutes.
6. Drain the liquid from the jars into a separate saucepan, add the required amount of granulated sugar. Bring everything to a boil.
7. Pour the prepared syrup into jars.
8. Place the filled glass container in a large saucepan.
9. Pour water into a saucepan up to the hangers of the jars. Sterilize the workpiece for 20 minutes.
10. Screw the jars with sterile lids, turn them upside down, wrapped in a blanket.

You can store the workpiece in the pantry.

Melons in syrup (video)

Each jar of juicy, sweet melon pulp will delight you with excellent taste all winter. Prepare an exquisite treat for the winter according to the recipes given above and surprise your family with culinary masterpieces.

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

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

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

To prepare the melon for preservation, it must be thoroughly washed with a stiff brush, cut into large chunks, the core and seeds must be cleaned and the skin cut off. Cut large melon slices into neat small cubes (with an edge of three to four centimeters), with which it is easy to fill a glass jar. It remains to cook the syrup, and the cantaloupe canned for the winter in jars is ready.

If the cans with melon drenched in syrup are sterilized before filling, then there is no need to ignite or steam from before filling. Just wash it well with baking soda. If a cantaloupe is prepared for the winter without sterilization, that is, immediately on a turnkey basis, then the cans must first be steamed over boiling water or ignited in the oven.

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

You need to cool canned melon in the same way as other 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, canned for the winter in jars, is very tasty. It retains its natural aroma and gains a richer flavor. All winter you can eat natural, almost fresh melon and pamper your home with excellent pastries.

Ingredients:

Large ripe melon;

Two liters of clean water;

Four glasses of granulated sugar;

A teaspoon of citric acid.

Cooking method:

Arrange the prepared melon pieces in 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 acid syrup for three minutes.

Pour the boiling sugar syrup over the melon pieces.

Sterilize the melon canned 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

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

Ingredients:

Medium 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.

Put ginger circles on the bottom of the sterilized jars.

Fill a glass container with melon slices.

Pour in 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 pot for sterilization.

Sterilize the melon, then seal and cool.

Store in a closet or winter refrigerator.

Canned melon with pineapple

A simple recipe for a fragrant and delicious melon blank. When combined with pineapple, the melon acquires a piquant sourness, which is enhanced by spicy cloves and vinegar. This canned melon is good for both meat salads and sweet dishes.

Ingredients:

Two small melons;

150 ml of table vinegar;

One and a half liters of drinking water;

Six carnation buds;

A pound of white sugar.

Cooking method:

Prepare cans for preservation.

Slice the melon.

Throw two clove buds into each sterilized glass jar.

Place the melon slices and press firmly.

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

Before boiling the syrup, pour vinegar into it, mix.

Pour hot vinegar syrup over the contents of the jars.

Sterilize the melon as described above for about fifteen minutes.

Cork and send to cool under the covers.

Keep jars cool, away from sunlight.

Canned melon for the winter in spicy syrup

Spice and port make a terrific cantaloupe syrup. Unusual taste and original presentation will turn the original preparation into a gourmet delight.

Ingredients:

Two small melons;

Three carnation buds;

A pound of sugar;

Half a liter of water;

A glass of port wine (230 ml);

Cinnamon stick;

A packet of vanillin or a natural vanilla pod.

Cooking method:

Cut the skin off the melon, discard the seeds.

Take a special spoon to form ice cream and take 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, not forgetting to stir.

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

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

Remove the melon with a slotted spoon, put in a separate bowl.

Return the syrup to the fire and boil it halfway over medium heat.

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

Arrange the melon balls in 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 cans for half an hour, covering with tin lids.

Cork cans, cool properly and send for storage.

Canned melon in honey with cinnamon

The 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 cooking such a canned melon 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 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 into small cubes.

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

Pour the norm of water and boil the aromatic syrup.

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

Simmer melon pieces for ten minutes over low heat.

Pour in vinegar, stir and turn off the heat.

Arrange the melon in jars, pour over the marinade.

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

Take out the jars and seal immediately.

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

Store in a closet.

Canned melon for the winter without sterilization

A faster way of harvesting is canned melon for the winter without sterilization. The time savings are significant, and the taste and storage time do not change with this method of preservation.

Ingredients:

A pound 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 the water.

Add melon cubes to 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.

Cork the cantaloupe canned for the winter without sterilization, turn the cans over and cool.

Store the workpiece cold.

Canned melon for the winter in jars - tricks and tips

Canning melons is a great option for processing unsweetened fruit. If the melon was bought unsuccessfully, do not throw it away or eat it through force. Best preserved in sugar and enjoyed in winter.

An overripe fruit or a variety with a loose fibrous structure is not suitable for conservation: it will simply fall apart. The result will be especially disastrous if you try to make cantaloupes canned for the winter without sterilization. The output will be a mass that resembles jam, and not individual slices.

To slice the melon easily, you can do this. Cut the melon into slices as usual with the crust. Divide each slice into small pieces with transverse cuts. Then just cut the pulp off the croca with a sharp knife. You will get small cubes of small size.

When sterilizing filled cans in a pot of water, do not allow strong boiling. Sterilization water can get into the cans.

Canned melon syrup is perfect for soaking cakes, making fruit drinks or jelly.

Melon - the fruit of a plant that belongs to the cucumber species and the pumpkin family. The homeland of this melon culture is considered to be North India and Central Asia, where it was cultivated, and later underwent selection for the development of new, improved varieties. There are historical facts that speak in favor of the fact that the melon was grown in ancient Egypt.

The fruit of this plant is an elongated sphere of irregular shape, most often its weight does not exceed ten kilograms. Depending on the variety, the color of the melon rind can be yellow, green, white and brown, including shades. The presence of stripes on the surface of the fruit is not excluded. This plant is undemanding to soil and tolerates drought well, but does not tolerate high humidity.

From one sprout, the result can be from two to seven melon fruits.

Eating fruits is useful for the prevention of vitamin deficiency and anemia. The presence of a large amount of vitamins of different groups, micro- and macroelements, various minerals makes melon a very useful product. Fresh, the fruit of the pumpkin plant contains a minimum of calories, and absolutely everyone can use it. In a dried form, melon is very high in calories, besides, it increases appetite, so its use should be limited. Various decoctions and infusions of pumpkin are recommended to calm the nervous system. Melon juice helps to improve digestion and can solve many problems of the gastrointestinal tract. Melon is also used in cosmetology to create nourishing masks.

Before you start harvesting melons for the winter, you should learn how to choose the right ripe and sweet fruit. First of all, it should be remembered that the fruit of the pumpkin plant fully ripens in August. When buying, preference is given to dense and full-bodied fruits with a characteristic and rich fruity aroma. The tail of a ripe and sweet melon should be dried on top, but still slightly green on the inside.

When the melon is selected, you can start harvesting it for the winter.

When preserving, preference is given to preserves, jams and marmalades. Cover the melon pieces in their own juice and syrup. The marmalade is incredibly tasty and natural from its pulp. It is very easy to make a marshmallow from such a sweet fruit without adding sugar or dry its pulp. Melon is frozen for the winter in pieces, as well as in the form of juice or puree. The variety of recipes for winter harvesting of summer fruit for future use is due to its truly unique taste and aroma.

Below are simple step-by-step recipes with photos of cooking and preserving melons for the winter in a variety of ways at home. Methods for storing blanks are also described in detail there.

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

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

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

To prepare the melon for preservation, it must be thoroughly washed with a stiff brush, cut into large chunks, the core and seeds must be cleaned and the skin cut off. Cut large melon slices into neat small cubes (with an edge of three to four centimeters), with which it is easy to fill a glass jar. It remains to cook the syrup, and the cantaloupe canned for the winter in jars is ready.

If cans with melon drenched in syrup are sterilized before filling, then you do not need to ignite or steam from before filling.

Simple recipes for canning melons like pineapple in jars for the winter

Just wash it well with baking soda. If a cantaloupe is prepared for the winter without sterilization, that is, immediately on a turnkey basis, then the cans must first be steamed over boiling water or ignited in the oven.

How to sterilize filled jars? At the bottom of a wide pan, you need to put an old towel and place the container on it. Pour cans covered with lids with warm water under the neck so that the water does not reach the shoulders of three centimeters. After boiling water, sterilize half-liter cans for 10 minutes, "seven hundred" and liters - 20 minutes.

You need to cool canned melon in the same way as other 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, canned for the winter in jars, is very tasty. It retains its natural aroma and gains a richer flavor. All winter you can eat natural, almost fresh melon and pamper your home with excellent pastries.

Ingredients:

Large ripe melon;

Two liters of clean water;

Four glasses of granulated sugar;

A teaspoon of citric acid.

Cooking method:

Arrange the prepared melon pieces in 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 acid syrup for three minutes.

Pour the boiling sugar syrup over the melon pieces.

Sterilize the melon canned 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

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

Ingredients:

Medium 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.

Put ginger circles on the bottom of the sterilized jars.

Fill a glass container with melon slices.

Pour in 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 pot for sterilization.

Sterilize the melon, then seal and cool.

Store in a closet or winter refrigerator.

Canned melon with pineapple

A simple recipe for a fragrant and delicious melon blank. When combined with pineapple, the melon acquires a piquant sourness, which is enhanced by spicy cloves and vinegar. This canned melon is good for both meat salads and sweet dishes.

Ingredients:

Two small melons;

150 ml of table vinegar;

One and a half liters of drinking water;

Six carnation buds;

A pound of white sugar.

Cooking method:

Prepare cans for preservation.

Slice the melon.

Throw two clove buds into each sterilized glass jar.

Place the melon slices and press firmly.

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

Before boiling the syrup, pour vinegar into it, mix.

Pour hot vinegar syrup over the contents of the jars.

Sterilize the melon as described above for about fifteen minutes.

Cork and send to cool under the covers.

Keep jars cool, away from sunlight.

Canned melon for the winter in spicy syrup

Spice and port make a terrific cantaloupe syrup. Unusual taste and original presentation will turn the original preparation into a gourmet delight.

Ingredients:

Two small melons;

Three carnation buds;

A pound of sugar;

Half a liter of water;

A glass of port wine (230 ml);

Cinnamon stick;

A packet of vanillin or a natural vanilla pod.

Cooking method:

Cut the skin off the melon, discard the seeds.

Take a special spoon to form ice cream and take 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, not forgetting to stir.

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

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

Remove the melon with a slotted spoon, put in a separate bowl.

Return the syrup to the fire and boil it halfway over medium heat.

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

Arrange the melon balls in 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 cans for half an hour, covering with tin lids.

Cork cans, cool properly and send for storage.

Canned melon in honey with cinnamon

The 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 cooking such a canned melon 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 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 into small cubes.

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

Pour the norm of water and boil the aromatic syrup.

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

Simmer melon pieces for ten minutes over low heat.

Pour in vinegar, stir and turn off the heat.

Arrange the melon in jars, pour over the marinade.

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

Take out the jars and seal immediately.

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

Store in a closet.

Canned melon for the winter without sterilization

A faster way of harvesting is canned melon for the winter without sterilization. The time savings are significant, and the taste and storage time do not change with this method of preservation.

Ingredients:

A pound 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 the water.

Add melon cubes to 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.

Cork the cantaloupe canned for the winter without sterilization, turn the cans over and cool.

Store the workpiece cold.

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

Canning melons is a great option for processing unsweetened fruit. If the melon was bought unsuccessfully, do not throw it away or eat it through force. Best preserved in sugar and enjoyed in winter.

An overripe fruit or a variety with a loose fibrous structure is not suitable for conservation: it will simply fall apart. The result will be especially disastrous if you try to make cantaloupes canned for the winter without sterilization. The output will be a mass that resembles jam, and not individual slices.

To slice the melon easily, you can do this. Cut the melon into slices as usual with the crust. Divide each slice into small pieces with transverse cuts. Then just cut the pulp off the croca with a sharp knife. You will get small cubes of small size.

When sterilizing filled cans in a pot of water, do not allow strong boiling. Sterilization water can get into the cans.

Canned melon syrup is perfect for soaking cakes, making fruit drinks or jelly.

Melon blanks

Melon for the winter

Fruit candy is a delicious homemade delicacy made exclusively from natural products and is very reminiscent of the taste of childhood. Many sweet tooths are waiting for that very summer period when melons appear on store shelves. This is where fantasy comes in to figure out how to prepare it for the winter. Making marshmallow from melon is considered a suitable way to preserve it until winter, and raspberries and apricots are also added to it. Thanks to the excellent combination of fruits, the fruit delicacy is excellent.

To properly prepare natural fruit marshmallow at home, you should follow the step-by-step instructions with the photo below. In this recipe, marshmallow is prepared completely without adding sugar, but even without it, it turns out to be quite sweet and tasty.

You can dry the marshmallow in several ways: in the oven and in an electric dryer. When using one of them, keep in mind that the process of drying natural sweetness takes approximately one day. We decided to use the old method of making fruit marshmallow and make it in the sun. In this case, the process of preparing homemade treats takes at least three days, and maybe even more. So, let's start cooking fruit marshmallows at home.

Some have tried salted watermelons, and some have not, but you can bet that those who ate them at least once are much more than those who have tried pickled melons. It is about this amazing piece that we will talk about in this article.

If you can pickle or pickle a watermelon, why can't you do the same with a melon? Of course! If you are a big melon lover, then you can hardly remain indifferent to pickled melons and either fall in love with them, or at least try this amazing delicacy.

In the old days, pickled melon was served to the table as a side dish for fried meat and poultry; it has a sweet and sour piquant taste. Why this preparation did not become as popular as, for example, pickled tomatoes, is not clear, but the fact remains that today this dish can be safely classified as unusual and very interesting. If you are not afraid to try new things and love melons, then try to make such a blank, and perhaps in the future you will make it every year, delighting loved ones with such an interesting snack.

How to marinate melons?

Which melon to choose for pickling - everyone decides for himself. Some culinary experts who practice the preparation of this preparation believe that you need to take slightly greenish, unripe fruits, others that melons of medium ripeness are most suitable, and still others that there is nothing better for pickling than ripe sweet and aromatic melon, but with dense pulp. In general, the main thing is that the melon is of high quality.

It is customary to marinate the melon with vinegar and such additives as cinnamon, cloves, allspice, honey. Melon preparation often boils down to peeling and seed removal and cutting the flesh into small or large pieces, depending on the recipe.

Spicy marinated melon recipe

You will need: melon, marinade - 2-3 cloves buds, 1 small piece of cinnamon, 1 glass of water and vinegar, ¾ glass of sugar, 2 tbsp. honey, ½ tsp. salt, allspice to taste.

How to pickle a melon. Rinse and cut the melon in half, peel by removing the seeds, and dice the flesh. Arrange the melon in the jars. Prepare the marinade from all the ingredients, cool it and pour the melon with the cold marinade. Cover the jars with parchment, tie it with a bandage, put in a basin or a large saucepan, put thick paper under the jars, pour water into this pan up to the level of a melon (along the "shoulders" of the jars), boil for 1 hour, remove from heat, leaving the jars in water , then remove the marinated melon from the water and store it in the cold.

You can pickle the melon in an easier way.
A simple recipe for pickling melon for the winter

You will need: 500 g of melon, 200 g of vinegar 6% and water, 30 g of honey, 10 g of salt, 1-2 cloves, a small piece of cinnamon.

How to quickly pickle a melon. For the marinade, combine water with honey, salt, cinnamon and cloves, bring to a boil, pour in vinegar and let cool. Cut the flesh of the melon into cubes, put it in jars, pour over with cold marinade. Cover the jars with plastic lids, take a large container for sterilization, put a towel in it, pour in water so that it reaches the "shoulders" of the jars, boil for 40 minutes, seal the jars with lids.

This recipe is a slightly improved version of an old recipe and is slightly easier to execute.

You can also pickle the melon in the stuffed version.

Pickled Melon Clove Recipe

You will need: 600 ml of vinegar 400 g of sugar, cloves buds, a cinnamon stick.

How to pickle a stuffed melon. Peel the melon by cutting in half and removing the seeds. Cut into slices, stuff each with cloves and place in a bowl, cover with sugar and pour in cold marinade (vinegar + sugar + cinnamon and cloves). Leave the melon at room temperature for a day, drain the marinade on the 2nd day, bring it to a boil, lower the melon, boil a little without boiling. Pack the cooked melon with syrup in jars, seal.

The next recipe differs from the previous ones not in the composition of the ingredients, but in the method of preparation.
Quick Pickled Melon Recipe

You will need: 3.5 kg of melon, 500 g of sugar, 20 g of vinegar essence, 1.5 liters of water, 30-40 allspice peas, 20-30 cloves, 10 cinnamon sticks.

How to pickle a melon. Peel the melon, remove the seeds, cut into 1.5-2 cm cubes, put in boiling water, boil for 3-4 minutes, put in a colander and cool with running water, dry. Put 3-4 peppers, 1 cinnamon stick, 2-3 cloves and a melon in each jar with a capacity of 0.5 liters. For the marinade, combine water with essence, sugar, boil for 10-15 minutes. Pour melon in jars with marinade, cover them with lids, sterilize in containers with water for 10 minutes, seal tightly, cool at room temperature, turning upside down.

Try to make such an interesting preparation for the winter and surprise your family and friends, pickled melon is really original!

Autumn is harvest time, including melons. These are very sweet fruits that almost all people like. To preserve the summer taste for the winter, various preparations are made from them.

This product can be prepared not only in the form of compote, jam or preserves, but also canned pieces that practically do not differ from the taste of fresh fruit.

Melons should be bought in specialty stores or markets where food is subject to mandatory checks. In no case do not take melons along the tracks, as they absorb harmful substances.

Before pickling, the fruits must be rinsed under cold water. Remember, if the crust springs up when you press your finger on the crust, then the crop is immature.

In today's article, we will consider the most popular blank recipes. This does not require sterilization, so the seaming process takes only a few minutes.

Preserving fruits in this way allows you to get a product that tastes almost indistinguishable from pickled pineapples. Therefore, take note of this method of harvesting for the winter.

Ingredients:

• 2.5 kg of melon;
• 400 g granulated sugar;
• Vanillin;
• 1 liter of water;
• 1 tsp citric acid.

Preparation

To begin with, dissolve sugar, citric acid and a pinch of vanillin in a saucepan of water. We mix everything thoroughly so that the granulated sugar crystals completely dissolve. We put on the burner and bring to a boil.

Cut the ripe melon into two parts and remove all the seeds. Then we cut out the crust and cut the pulp into small pieces of any shape.

We immediately distribute the cut slices into clean and dry jars. When the syrup boils, then fill it with "pineapple".

Cover the bottom of a thick-walled pan with a towel, send the filled cans into it. We put on the stove, pour hot water up to the hangers of glass jars. We sterilize within 10 minutes after the liquid boils.

We roll up the workpiece using a special key, or tighten the lids.

The chunks really taste like pineapple. And the syrup can be used for impregnation.

A simple canned melon recipe

If you want to cook a tasty preparation, then do not use overripe fruits, otherwise the appetizer will look more like jam than canned pieces. Consider another easy way to prepare fruit for the winter.

Ingredients:

• 0.5 kg of white sugar;
• 1 tbsp citric acid;
• 1 liter of water.

Preparation

We wash melon with a dense structure under running water. Then we cut it in half, remove the seeds and cut into the usual slices. Cut off the peel and chop the pulp into small cubes.

Put the prepared pieces tightly in sterilized jars to the very top.

To prepare the syrup, pour citric acid and sugar into a saucepan of cold water. We put the container on the burner and bring the mixture to a boil.

Pour melon jars with hot syrup.

We sterilize the workpiece in boiling water for 15-20 minutes. The time depends on the volume of the cans.

All that remains is to roll up the lids and wrap the cans upside down. We leave it until it cools completely, after which we send it to the refrigerator or pantry.

Melon for the winter lick your fingers

If you open a can of melon according to this recipe, then a pleasant summer aroma will spread throughout the apartment, and of course, will not leave anyone indifferent. Therefore, the snack is eaten almost instantly.

Ingredients:

• 2 kg of ripe melon;
• 350 g granulated sugar;
• 1 tsp citric acid;
• 1 liter of boiled water.

Preparation

Even unripe and tasteless fruits are suitable for this recipe. First you need to rinse it with cold water, then cut off the crust and remove the seeds. Cut into small cubes, as shown in the photo below. The main thing is not to eat the whole melon while you process it.

We put a saucepan with water on the stove and stir citric acid and sugar in it. While the syrup is boiling, distribute the slices in sterilized jars. It is better to use 0.5 liter containers so that just enough for one meal.

When the syrup boils, then immediately pour it into jars with pieces of melon.

Now the workpiece needs to be sterilized in a container with water. It is enough to boil small jars for 10 minutes.

We tighten the lids and put them in a warm place for several hours. These slices can be used to decorate cakes or ice cream.

How to keep melon fresh for the winter

Thanks to the following recipe, the pieces of fruit will resemble the taste of fresh melon, but in fact, they are even more aromatic. Therefore, it is difficult to pull away from such a dessert.

Ingredients:

• 1 kg of melon;
• ½ tsp citric acid;
• 1.5 cups granulated sugar.

Preparation

The recipe is pretty simple. You need to wash the melon, cut the skin and peel it from the seeds. Cut the pulp into medium-sized cubes.

We place the slices compactly in sterile jars. Pour boiling water over the container and leave for 10 minutes. Then pour the liquid into a saucepan, add citric acid and granulated sugar. We put on the stove and bring to a boil.

Pour the jars with the resulting syrup.

After that, the workpiece must be sterilized in boiling water for 5 minutes. Then we roll up the lids and remove to cool at room temperature.

Miracle melon in syrup for the winter

Ingredients:

• Ripe melon;
• 2 cups sugar;
• 1 tsp citric acid;
• 1 tsp vanilla sugar;
• 1 liter of water.

Preparation

The number of fruits depends on their size. We pre-sterilize glass jars in any convenient way.

To boil the syrup, it is enough to bring water with citric acid, vanilla and regular sugar to a boil. After that, the mixture should be cooled.

The melon may be a little immature, there is nothing wrong with that. First, wash the fruits with cold water, then cut them in half, remove the seeds and remove the rind. Grind the pulp into small pieces of any shape.

Put the sliced \u200b\u200bslices tightly in clean jars and fill them with prepared syrup to the very top.

If you used cans with a volume of no more than 0.5 liters, then it is enough to boil them for ten minutes. A larger container will need to be sterilized for at least 15 minutes.

We leave the workpiece warm until it cools completely, and then put it in a cool place.

Pickled melon in pieces in a jar

Using this recipe, you can prepare a wonderful dessert for a festive table and baking. Pickled melon slices can also be used to make fruit salads.

Ingredients:

• 1 kg of melon;
• 2 tablespoons of natural honey;
• 2 pinches of ginger;
• 100 ml of 9% table vinegar;
• 2 pinches of cinnamon;
• 1 pinch of salt.
• 1 glass of boiled water.

Preparation

In order not to be distracted during the marinating process, immediately prepare the necessary products. Wash the fruit, and then cut out the crust and remove the seeds. Cut the pulp into small wedges.

To prepare the pieces for the winter, we should definitely prepare the marinade. Pour cold water into the container, thoroughly mix natural honey in it. Then add salt, ground ginger and cinnamon. Pour in the vinegar and bring the mixture to a boil.

Meanwhile, we distribute the melon slices in glass jars. When the marinade boils, then pour it into containers.

To prevent the workpiece from exploding and to be stored for a long time, it should be sterilized. To do this, you need to boil the jars for 10 minutes.

We roll up the cans with metal lids, which must first be sterilized. The workpiece must be marinated for at least two days.

Store the snack in a cool place. It can be served as a stand-alone dessert or used to prepare a variety of pastries.

Step-by-step recipe for preserving sweet melon without sterilization

If you have little time and do not want to boil the workpiece, then use the following recipe. It only takes you a few minutes to prepare a sweet snack for the winter.

Ingredients:

• 1 kg of ripe melon;
• 2 pinches of citric acid;
• 250 g granulated sugar.

Preparation

First you need to prepare the fruits. To do this, cut them in half, remove all seeds from the middle. Then we cut into pieces, cut off the crust, and then chop the pulp into small cubes so that they fit tightly in the jars.

We put the pieces tightly in sterile jars. Fill them with boiling water to the very top and leave for ten minutes.

At the next stage, pour the liquid into a saucepan, add citric acid and granulated sugar to it. Mix everything thoroughly and bring to a boil. Pour the pieces with the prepared syrup.

After ten minutes, drain the syrup and boil again. Fill the workpiece and close it with lids. Leave the jars upside down in a warm place so that they cool completely naturally.

How to freeze melon at home

Well, now a bonus. If for some reason you do not want to preserve the fruits, then you can simply freeze them for the winter. This is not difficult to do. For detailed instructions, see the video:

If you have time, then use all the recipes. This way you can determine which method of preservation will please your family members the most. And the next year, use the proven cooking option.