TOP 15 step-by-step recipes for preserving melons for the winter

Melon is a fragrant fruit with a delicate, sweet-honey pulp, good both fresh and as an ingredient for various sweet dishes. Melon is used to prepare compotes, preserves, jams, candied fruits and other preparations for the winter, which have an incredible smell and pleasant texture. There is a great variety of recipes, it is enough to choose the most suitable one.

Which varieties to give preference

Despite the abundance of varieties of this melon crop, fruits of two or three types 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 blanks, and it is advisable to choose larger fruit - it will be juicier and sweeter than smaller ones.

But in the case of the Kolkhoz Woman, from whom delicious dessert dishes are also obtained, it is worth purchasing smaller fruits.

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

How to choose the best melon

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

• the pulp of slightly greenish fruits retains its shape better during cooking (the pieces can be cut with a curly knife), the same applies to the crusts;
• puree and jam are best made from soft fruits;
• in a melon suitable for harvesting, the stalk is compacted, slightly greenish;
• a good large fruit should be heavy - if it is light, then, most likely, it is shriveled inside;
• the workpiece with pieces is best made from melon crusts - their structure is practically not destroyed during cooking.

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

Recipes for preparations for the winter

There are many varieties of melon dishes that are prepared both in production and at home. Pastilles, preserves, compotes, frosts, jams, confitures - 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.

A variation of the classic melon jam

According to this recipe, a delicious jam-like jam is prepared, which is better obtained from slightly unripe fruits of the melon culture. It is advisable to choose fruit with firm pulp. For a treat you will need:

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

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

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

The jam can be cooled and poured into jars.

With the addition of lemon

Citrus gives a sweet dish a pleasant sourness, so lemon is often added to various preparations made from fruit ingredients. Required ingredients for lemon melon jam:

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

Cooking process:

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

The jam is poured into sterilized jars and rolled up.

With orange

Citrus complements the flavor of the melon dessert and gives it an interesting appearance. The following components are required:

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

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Cooking algorithm:

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

Cinnamon

The 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 for evening tea parties.

Melon Cinnamon Jam requires:

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

It is very simple to prepare:

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

With bananas

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

Ingredients:

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

Cooking algorithm:

• cubes of melon pulp are covered with granulated 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 citrus 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 thickened puree;
• it can be immediately poured into jars, rolled up, turned over, and the next day sent to the refrigerator.

Melon jam

An excellent aromatic jam with a delicate jelly-like consistency is obtained from this melon culture. For him you need:

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

The dessert is prepared as follows:

• vegetable cubes are poured over 0.5 kilograms of sugar and left overnight to let the fruit juice;
• the rest of the sugar, lemon juice or acid, finely grated fresh ginger are added to the mass;
• jam is cooked 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 jars while hot, rolled up after steam has escaped.

Canned melon

If you want to make an unusual dessert, you can preserve pieces of melons in spicy syrup with port. The following components 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 it boils;
• turn off the stove, place melon and port in syrup, cover and leave for 15 minutes;
• Take out the balls into a separate bowl, and boil the syrup at an average 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 kilogram;
• water - 0.5 liters;
• sugar - 1.55 kilograms;
• citric acid - 1 teaspoon;
• vanillin - on the tip of a knife.

The treat is prepared as follows:

• 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;
• at the end of the process, citric acid and vanillin are added.

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Ready jam can be rolled up.

In its own juice

Ripe sweet pulp does not require a lot of sugar - its own juice will be quite rich and tasty. For procurement you need:

• 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 glass, 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 the workpiece);
• peel the melon, cut into slices that fit tightly into jars;
• the pieces are poured over with boiling syrup, and the jar is sterilized within 10 minutes.

Jam for the winter without sterilization

Sterilizing containers takes some time, but you can prepare a treat without this procedure. The following components must be prepared:

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

Cooking method:

• boil water and add pieces of melon to it;
• the 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 cooked, you need to place sugar and stir so that it completely dissolves;
• pieces of melon are spread in syrup and boiled for 10-15 minutes;
• the mass is removed from the heat and insisted for 12 hours;
• the algorithm is repeated three more times, the syrup can be added.

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

Harvesting melons for the winter in banks

Ingredients:

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

The roll is prepared according to the following algorithm:

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

Pickled melon

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

• melon - 1 kilogram;
• water - 1 glass;
• honey - 4 tablespoons;
• vinegar - 0.5 cups (use of both grape and apple is allowed);
• a pinch of salt.

Cooking method:

• melon cubes are tightly packed in pre-sterilized containers;
• marinade is being prepared: honey is diluted in water, salt is added and sent to the stove until it boils;
• vinegar is poured into the marinade, brought to a boil;
• the fruits are poured with hot marinade, and the jars should be sealed 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 will undoubtedly make life easier for the housewives and can also be used to make melon jam - quickly and effortlessly. The following products are required:

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

Dessert is prepared step by step:

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

Methods for storing 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.

It is important that the containers are cleanly washed and free of excess moisture. In sterilized jars, workpieces are stored better, it is enough to place them in a cool place, but some recipes imply storage only on a refrigerator shelf.

In any case, you should adhere to the recipe and recommendations in order to enjoy a delicious, healthy, aromatic melon dessert, and the effort spent on cooking was not wasted.