Melon for the winter - recipes are not limited to the usual jam and compote. During the cold season, it is possible to buy this berry in supermarkets, but its taste will not be as rich. During the melon season, it is worth trying one of the recipes that will help preserve its taste and aroma. The preparations can be served as dessert or added to baked goods.

Dried melon

The easiest way to prepare melon for the winter is to dry it. The process does not use sugar or other additives, so the dish is perfect for those who adhere to a healthy lifestyle. This low-calorie dessert can be taken with you as a snack or combined with other dishes.

This winter melon recipe requires only this berry. It is more convenient to cook it dry, but you can simply spread it out at room temperature under the sun.

Store the finished dried melon in a dry, dark place. You can also pack it in vacuum bags.

Canned melon

Canned for the winter, it retains all its taste. If cooked correctly, it will resemble pineapple. For an average melon weighing 2 kg you will need a glass of sugar, a liter of water and a little citric acid.

Melon, pickled for the winter, is soaked in sugar syrup and remains juicy. In winter it goes well with honey and cinnamon. It is added to cottage cheese casseroles and served as a filling for pancakes.

Melon pastille

One of the unusual melon recipes for the winter is marshmallows. Many housewives undeservedly forget about this sweetness, but it can become not only an everyday dessert, but also a real decoration for the holiday table. It resembles candy and has a dense viscous consistency.

For 1 kg of melon pulp you will need about 2 cups of water and 1 cup of sugar. The marshmallow will turn out more juicy and sweet if you replace sugar with liquid honey.

The pastille is stored in the refrigerator, and it is suitable for consumption until the next harvest. In order for it to retain its taste and not dry out, each roll must be tightly wrapped in cling film.

Even if the household does not have a dryer, there are no fewer options for what to prepare from melon for the winter. Instead of this device, you can use an oven. In this case, the pastille puree is distributed in a thin layer on parchment paper, having previously greased it with vegetable oil.

Melon is a universal delicacy that is useful both raw and as a basis for winter preparations. There are many step-by-step melon recipes with photos, each of which will bring back the summer flavor in the cold season. Canned or pickled melon is perfect for hearty winter baking, filling for cakes, pies or pancakes.

In dried form, it can be served with nuts and nuts, and can also be used to decorate desserts. Pastila is an unusual sweet that is not even sold in all supermarkets. In any case, it’s worth taking care in the summer and preserving the melon taste and aroma throughout the year.

Juicy and soft melon is usually adored by both adults and children. It contains many vitamins (B1, B2, A, PP, C) and microelements, in particular iron, so it is recommended to be enjoyed by those who suffer from diseases of the liver, kidneys, cardiovascular system, digestive system disorders, etc. The impressive list of benefits of this product makes you wonder whether it can be eaten all year round. If you've told your family, "We're canning melon for the winter," the recipes below are sure to come in handy. Such blanks have their own characteristics that should be discussed.

How to preserve melon for the winter?

This melon, canned for the winter, is made quite quickly and will delight you even in January with its exquisite taste.

Ingredients:

• water – 1 l;
• melon – 2.4 kg;
• citric acid – 1 teaspoon;
• sugar – 2 cups.

Preparation

In a liter jar, mix sugar and citric acid. Pour water into the mixture, stir well and pour into the pan, then wait for the resulting syrup to boil. Pre-sterilize the jars and place in them peeled melon, cut into medium-sized pieces. Pour boiling syrup over the fruit and place the jars in a container with boiling water for 10 minutes for further sterilization, and then roll up.

Melons canned for the winter without sterilization

If you are wondering what you can quickly make from melon for the winter, this recipe will help solve this problem.

Ingredients:

• melon – 500 g;
• lemon – 0.5 pcs.;
• water – 2 l;
• sugar – 1 glass;

Preparation

Wash the melon well and cut in half. Then peel and remove the seeds. Wash the lemon and cut it in half. Cut the melon pulp into small pieces (size approximately 2x2 cm). We put water in a saucepan on the stove and wait for it to boil, after which we put melon cubes in it and boil for about 2-3 minutes. After this, add sugar and squeeze the juice from one half of a lemon. Cook the resulting compote for about a quarter of an hour and pour it into washed, dry jars. You can also place melon cubes there. At the final stage, we roll up the jars.

Apple and melon jam

This preservation of melon for the winter will certainly impress those who like to bake pies with fruit filling. The jam keeps well and can also be eaten for dessert with a cup of tea or coffee.

Ingredients:

• – 5 g;
• apples – 750 g;
• melon – 650 g;
• sugar – 600 g.

Preparation

We wash the melon well using a brush. Then remove the rough peel and extract the seeds. Chop the remaining pulp into small pieces, which we place in an enamel pan, add half a glass of water and place on low heat for about a quarter of an hour, remembering to stir. After turning off, rub the still hot melon through a fine sieve using a wooden spoon.

We wash the apples and remove the stems and seeds. Cut into not too large slices, put in another enamel pan and boil for about 10-15 minutes. When the fruits become soft, puree them using a large sieve. Bring the resulting apple mass to a boil again.

Mix both fruit purees in an enamel container and place on low heat. Stirring constantly, gradually add half the required amount of granulated sugar. Cook the mixture for about 25 minutes, then add citric acid and the remaining sugar and leave on the fire for another quarter of an hour. Pour the finished jam into pre-sterilized and warm jars and roll up. Of all the recipes for canning melon for the winter, this one looks like the most labor-intensive, but the results are worth it.

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 purchased in specialized stores or markets, where products are subject to mandatory inspections. Under no circumstances take melons along the routes, as they absorb harmful substances.

Before pickling, the fruits must be rinsed under cold water. Remember, if when you press on the peel with your finger it springs back, then the crop is unripe.

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

Preparing melon for the winter in jars, like pineapple

Preserving fruits using this method allows you to obtain a product that tastes almost indistinguishable from pickled pineapples. Therefore, take note of this method of preparing for the winter.

Ingredients:

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

Preparation

First, dissolve sugar, citric acid and a pinch of vanillin in a saucepan with water. Mix everything thoroughly so that the granulated sugar crystals are completely dissolved. Place on the burner and bring to a boil.

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

Immediately distribute the chopped slices into clean and dry jars. When the syrup boils, pour it over the “pineapples”.

Cover the bottom of a thick-walled pan with a towel and place the filled jars into it. Place on the stove and fill with hot water up to the shoulders of the glass jars. Sterilize within 10 minutes after the liquid boils.

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

The taste of the pieces really resembles the aroma of pineapples. And the syrup can be used for impregnation.

Simple recipe for canned melon

If you want to prepare a tasty preparation, then do not use overripe fruits, otherwise the snack will resemble jam more than canned pieces. Let's consider another simple way to prepare fruit for the winter.

Ingredients:

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

Preparation

We wash the 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.

Place the prepared pieces tightly into sterilized jars to the very top.

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

Pour hot syrup into jars of melon.

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 jars upside down. Leave until completely cool, then put in the refrigerator or pantry.

Finger-licking melon for the winter

If you open a jar of melon according to this recipe, the 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 are processing it.

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

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

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

Screw on 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 preserve melon for the winter so that it is as fresh as possible

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

Ingredients:

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

Preparation

The recipe is quite simple. You need to wash the melon, cut out the peel and remove the seeds. Cut the pulp into medium-sized cubes.

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

Fill the jars with the resulting syrup.

After this, the workpiece must be sterilized in boiling water for 5 minutes. Then roll up the lids and set aside 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 cook the syrup, just bring water to a boil with citric acid, vanilla and regular sugar. After this, the mixture should be cooled.

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

Place the chopped slices tightly into clean jars and fill them with the prepared syrup to the very top.

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

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

Pickled melon pieces in a jar

Using this recipe you can prepare a wonderful dessert for the holiday table and baking. Pickled melon pieces can also be used to make fruit salads.

Ingredients:

• 1 kg melon;
• 2 tbsp natural honey;
• 2 pinches of ginger;
• 100 ml 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, then cut out the rind and remove the seeds. Cut the pulp into small pieces.

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

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

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

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

The snack should be stored in a cool place. It can be served as an independent dessert or used to prepare various baked goods.

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

If you have little time and no desire to boil the preparation, then use the following recipe. You only need 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 and remove all the seeds from the middle. Then we cut it into pieces, cut off the rind, and then chop the pulp into small cubes so that they fit tightly in the jars.

Place 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. Mix everything thoroughly and bring to a boil. Pour the prepared syrup over the pieces.

After ten minutes, drain the syrup and boil again. Fill the mixture and close the 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 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 preservation method your family members will like best. And next year, use the proven cooking option.

Melon is a wonderful fruit native to Ancient India. This country had the most favorable conditions for growing this melon crop. People ate melon pulp and had no idea how valuable it was. The Egyptians told the world about this and began buying berries in India. In Rus', melon began to be grown only in the 11th century. At first it was eaten exclusively as a dessert, and then they learned to make unusual preparations from it. In this article we will present you the most original and delicious recipes with photos of melon preparations for the winter.

What could be sweeter and more aromatic than melon pulp in summer? By eating melon, you plunge into a world of true pleasure and fill your body with many useful microelements.

Melon contains:

• easily digestible sugar, which is not deposited in excess on the waist and hips;
• starch;
• proteins;
• fiber, which removes toxins and other harmful substances from the body;
• organic acids;
• pectin;
• iron and potassium are essential salts that help get rid of anemia, diseases of the heart, liver, blood vessels and kidneys;
• silicon, which gives hair and nails beauty and shine, helps maintain a healthy state of brain cells and the walls of all internal organs, including the intestines;
• vitamins that strengthen the immune system and protect the human body from toxins;
• beta-kerotene, which is much more abundant in this berry than in carrots;
• magnesium, which helps maintain a healthy heart.

They say that if you eat enough of them during the melon season, you won’t get sick all year. But we will tell you recipes for canning melon for the winter so that you can enjoy the taste of this berry all year round and keep your body healthy.

Simple melon recipes for the winter

You can make many preparations for the winter from melon. The results are very tasty sweet dishes that retain all the beneficial properties of melon. First, we will tell you simple recipes for canning melon that every novice housewife can handle:

1. Cover the melon in syrup for the winter. Neither you nor your household can resist this delicacy. We present you with step-by-step instructions on how to seal sweet melon in jars for the winter:

• Peel and seed 3 ripe melons. It is very important that they are not overripe, but it is also better not to choose green melons.
• Cut the resulting pulp into cubes. It is advisable to make them medium in size.
• Prepare the syrup: dissolve 2 cups of sugar and 1 tsp in a liter jar. citric acid. Stir the marinade and boil. The resulting sugar syrup is enough to fill 3 liter jars.
• Place the melon pulp into jars and cover them with lids while you cook the syrup. Please note that this recipe for melons for the winter does not require sterilization of the jars, but if you do it, it will not make the preparation any worse.
• Pour syrup over the melons and immediately seal the jars with lids. After this, wrap them in something warm, and after a day, put the preparations in the basement for the winter.

1. You can simply freeze the melon for the winter. It's very easy to do:

• Cut the flesh of several melons. For this purpose, select mealy fruits.
• Boil sugar syrup - dissolve 1 cup of sugar in a liter of water. After it boils, it will need to be cooled.
• Place the melon pulp in plastic freezer containers, fill it with syrup and place everything in the freezer. You can rest assured that the berries will not lose their beneficial and dietary properties.

1. You can make candied fruits from melon for the winter. The result is very healthy gummies that can be given to children instead of harmful sweets, not only in winter, but all year round. What you need to do to prepare them:

• Peel and seed 1 ripe melon. Cut its pulp into thin slices.
• Boil sugar syrup - dissolve 1.5 tbsp in 1 liter of water. Sahara. Throw in the melon pulp and boil it for 10 minutes. After 12 hours, repeat the procedure (the cooking process must occur at least 4 times).
• After the last cooking, remove the melon from the water, wait until all the syrup has drained from it, and then transfer it to a dry surface, where it will turn into candied fruit. If you want, you can sprinkle the melon pulp with powdered sugar.

Melon jam for the winter

If you have a sweet tooth, then you are probably interested in recipes for different types of jam, including those with melon. We have selected for you the best options for sweets that you can preserve for the winter from fragrant and juicy melon:

1. An option for making regular melon jam with lemon juice:

• First you need to prepare 1 kg of melon pulp in the same way as we told you when we described the recipe for canning melon in sweet syrup.
• The pulp must be placed in a deep bowl and filled with 1 kg of sugar. According to this recipe for jam for the winter, the melon should be steeped in its own juice for 10 hours and soaked in sugar.
• After this, the bowl with the melon and the juice that it will release is placed on the stove and boiled. As soon as the pulp boils, add the juice squeezed from 1 lemon, stir the jam and remove it from the heat.
• Cut the pulp of another lemon into slices and throw it into the melon jam when you put it on the stove to cook for the second time.
• Remove the jam from the heat as soon as it boils, then cool and pour into liter jars.

1. We present you a step-by-step recipe for winter melon and orange jam:

• Chop the flesh of 1 melon and 2 oranges. You should definitely peel the melon and remove the seeds, but not the oranges.
• Mix the prepared ingredients in one bowl, add 2 tbsp. Sahara. Leave the preparation overnight.
• In the morning, put the jam on the stove and boil. This procedure must be repeated 4 times, with 12 hours between each boiling.
• During the last cooking, add 2 tbsp to the jam. citric acid and the same amount of vanilla.
• When it boils for the last time, pour it into small jars and roll up the lids.

1. Melon and ginger jam is a quick way to make jam for the winter:

• Prepare 1 kg of melon pulp, add 1 tbsp. sugar and put it on the stove to boil after 10 hours.
• After the jam has boiled once and cooled slightly, grind it with a blender until smooth so that there are no pieces of melon left.
• After this, squeeze out the juice of 1 lemon, finely chop 1 ginger root, and then pour it all into the melon puree.
• Place the jam on the stove, throwing in a cinnamon stick. When it boils, take out the stick and pour the sweetness into the jars.

1. If you like to bake, then you will need apple and melon jam as a filling. We tell you in detail how to make such a sweet for the winter (the number of ingredients is indicated per 1 liter jar):

• Prepare 300 g of melon puree (exactly as we described this process in the previous recipe).
• Do the same with apples. You should end up with 500 g of this puree.
• Mix both purees in one pan and place the resulting mass on the fire. Boil it for 25 minutes, stirring occasionally and gradually adding sugar. In total, this should take you 600 g of sugar.
• As soon as the jam boils, add 1 tsp. citric acid and boil it for another 25 minutes. After this, the sweetness can already be poured into jars. The jam will be quite thick, with a consistency similar to jam.

1. Lovers of unusual sweets will find this recipe for jam made from melon, bananas and mango very useful. The aroma of this preparation is incredible:

• Cut 400 g bananas, 300 g melon and 100 g mango into pieces.
• Pour 5 cups of sugar over the fruit and put it on the fire. Immediately at this stage add 1 tsp. butter.
• Cook the jam until its ingredients release juice and begin to dissolve.
• After you reach the consistency of jam you need, remove it from the stove, cool slightly and grind it with a blender.
• Pour the sweetness into jars and lower them into the cellar.

Melon compotes for the winter

You can not only make delicious jam from melon, but also make an excellent compote, which will perfectly quench your thirst at any time of the year. We will present you with several recipe options for how to seal melon juice for the winter:

1. A classic version of making melon compote:

• Prepare the pulp of 1 melon: peel it, remove seeds, chop it into cubes and cover them with half a glass of sugar. Place the dough in the refrigerator for 3 hours.
• Boil 2 glasses of water and pour the candied melon into it, which by this time will have released its juice. Taste the compote; if it is very sweet, add 1 tsp. citric acid.
• After boiling the compote for 10 minutes, pour it into 3-liter jars.

1. How to cook compote from melon and plums (using exactly the same scheme, you can use any fruit instead of plums):

• Prepare 250 g of melon pulp according to the usual procedure
• Cut the plums in half and remove the pits (you will need 3 cups of these fruits)
• Boil the sugar syrup, first dissolving it in 3 tbsp. water ¾ cup sugar
• After it boils, add plums to it and let everything boil again
• Cool the liquid with plums, add 3 tbsp. grape wine, melon pulp and 1 tsp. citric acid
• Pour the resulting compote into jars and seal them with lids.

Don't miss the opportunity to prepare delicious drinks and jams for the winter from melon. Now is the height of the melon season! Remember that you may lose a storehouse of vitamins for your children. We hope that our recipes will inspire you to reproduce culinary masterpieces!

Video: “Pickled melon”

In addition, this recipe for melon in syrup for the winter is very simple and quick, the most difficult thing is to peel the melon and cut it into cubes. And everything else is elementary. As a complement to the melon in syrup for the winter, I added a little lemon juice: the citrus tint is almost invisible, it only emphasizes the freshness and lightness of the taste.

This melon can be served both as an independent dessert and as a filling for something: ice cream with it, for example, turns out simply delicious! Well, I won’t describe the merits of the recipe for a long time; it’s better to immediately start telling how to preserve melon in syrup. So, get acquainted: melon for the winter in jars - a detailed recipe with step-by-step photos.

Ingredients for a 250 ml jar:

• 150 g melon;
• 1 tablespoon lemon juice;
• 70 g sugar (about 3 heaped tablespoons).

*The weight of the prepared melon is indicated - peeled, without seeds.

How to preserve melon in syrup:

For canning, choose a melon that is ripe, juicy, with intact skin.

Wash the melon, cut it in half, remove the seeds. Then we peel off the skin, cutting off the dense unsweetened subcutaneous layer along with it. We should only have juicy, tender, sweet pulp left. Cut the pulp into small cubes, approximately 1 - 1.5 cm.

We pre-sterilize the jars in any way convenient for you. Wipe the jars dry (when they are hot, this is easy to do). Boil the lids. Place the chopped melon pulp tightly into the prepared jars. The melon pieces should reach the neck of the jar, but not exceed it. When placing the jar, shake it to fit more melon. Pour lemon juice into jars.

Then add sugar.

Pour boiling water into the jars, up to the very top of the jars, and immediately cover with lids.

Place the cans of melon in a saucepan, the bottom of which is lined with a napkin. Pour water (room temperature) into the pan, not reaching 1-2 cm from the neck of the jars. Place the pan over high heat and bring to a boil. Then reduce the heat so that there is no rapid boiling, and sterilize the jars for 15 minutes.

After sterilization, seal the jars hermetically, turn them upside down and wrap them. Let it sit for about a day until it cools completely. This is the final stage of the process of canning melons for the winter.

It is better to store such canned melon in a cool place - a pantry or cellar.