Pickled melon for the winter or what can be made from unripe fruits. The best recipes for canned melon in jars, like pineapple for the winter, with and without sterilization

When you come across a not-too-sweet melon, don’t be upset. It can be prepared for future use. Below we will tell you how to prepare melon in syrup for the winter without sterilization. The preservation turns out very tender, tasty and aromatic.

Recipe for melon in syrup for the winter

Ingredients:

ripe melon – 1.3 kg;
– a pinch;
vanillin - a pinch;
sugar – 300 g.

Preparation

Cut the skin off the melon, cut the pulp into cubes and place in a jar. Pour boiling water on top and leave for 10 minutes. Drain the liquid from the jar, add sugar and vanilla sugar. Let's boil. Then pour the resulting syrup into the melon, let it stand for 10 minutes, drain, let it boil and pour again. Now we roll up the jars and send them for storage.

Melon with lemon for the winter in syrup

Ingredients:

melon – 5 kg;
medium-sized lemons – 2 pcs.;
sugar – 800 g.

Preparation

Wash the melon well, cut into slices and clean out the middle. Wash the lemon too and cut it into slices. We sterilize jars in any convenient way. Place the melon slices and lemon in jars, pour boiling water over them and let stand for 5 minutes. Then pour the water into the pan and add sugar. Stirring, let the liquid boil. Pour the syrup over the melon and roll it up. Turn it over, put it on the neck, wrap it and let it cool in this form.

Fragrant melon in syrup for the winter

Ingredients:

melon – 2 kg;
sugar – 500 g;
vinegar – 50 ml;
drinking water – 1.5 liters.

Preparation

Peel the washed melon and cut the pulp into slices. Place a few clove buds at the bottom of each jar. We adjust the amount of this spice ourselves. If someone doesn't like her, you can do without her altogether. So, let's put the melon in. Then fill it with hot syrup made from sugar and water, add vinegar and immediately seal it.

A delicious snack with a pleasant spiciness and sweet and sour taste. Pickled melons are served with meat dishes. Light lemon pieces are very similar in appearance to pineapple slices, and the structure of the pulp will be identical. You can cut the baked meat into cubes, then thread it onto wooden skewers, alternating with small melon slices. Pickled melon will come in handy for the winter when preparing a cocktail salad with seafood. The result is a gorgeous Mediterranean dish.

Taste Info Other blanks

Ingredients

melon – 1.5 kilograms,
chili pepper – 1.5 pods,
clove buds - 1/2 teaspoon,
allspice peas – 1 teaspoon,
water – 1 liter,
sugar – 5 tablespoons,
salt – 1 tablespoon,
vinegar 9% - 3 tablespoons,
black currant leaves.

You will get two jars of pickled melon pieces, the total volume of the jars is 1.5 liters.

How to prepare pickled melon for the winter

Ripe aromatic melons are excellent raw materials for pickling. It doesn't matter whether the yellow balls are sweet or bland. The melon pulp will acquire the taste that is “set” by the marinade. But the density of the fruit is very important. Melons with loose pulp are not suitable for harvesting. We need dense specimens that can withstand sterilization without compromising their appearance.
Melons are washed, cut into halves, and the soft seed part is cut out. The skin is removed from the halves and the pulp is cut into cubes.

The jars are sterilized and currant leaves are placed on the bottom. When pickling melons, you cannot haphazardly use various spices that are usually added to pickled vegetables. Currant leaves are the only “leaf flavor” that blends seamlessly with melons. Half a hot pepper is placed in a half-liter jar, and a whole pod is sent to a liter jar. If you use a small pepper with a centimeter diameter, you do not need to remove the seeds. But it should be remembered that in such preparations the sharpness will be clearly expressed.

The jars are filled with melon pieces. The dishes must be sterilized.

Salt and sugar are poured into the water, sweet peas and clove buds are thrown in. The marinade is boiled for 3 minutes. Handle cloves with care: too much clove will turn the marinade light brown.

The jars are filled with hot marinade, and the spices in the liquid are evenly distributed.

Sterilization is a mandatory step. Cover the bottom of the pan with a thin towel, place jars on top, covering them with lids. Sterilization time is 10-12 minutes, counting starts from the moment the water boils. If jars of different volumes are used, then sterilization is carried out one at a time, the water should cover the dishes to the level of the “hangers”.

The blanks are rolled up, turned over, and covered with a thick fluffy towel. The next day, the jars are taken to a cool, dry place. If everything is done correctly, the marinade will be transparent and the melon pieces will be intact.

Before serving, pickled melons should be kept in the refrigerator for a couple of hours.

Melon- the fruit of a plant that belongs to the cucumber species and the pumpkin family. The homeland of this melon crop is considered to be Northern India and Central Asia, where it was cultivated and later subjected to selection to develop new, improved varieties. There are historical facts that indicate that 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 skin can be yellow, green, white and brown, including shades. The presence of stripes on the surface of the fruit cannot be ruled out. This plant is undemanding to soil and tolerates drought well, but does not tolerate high air humidity.

One sprout can result in two to seven melon fruits.

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

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

When the melon is selected, you can begin 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 made from its pulp is incredibly tasty and natural. It is very easy to make marshmallows from such a sweet fruit without adding sugar or to 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 preparations 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 preparing and canning melon for the winter in a wide variety of ways at home. Methods for storing blanks are also described in detail.

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

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

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

To prepare a melon for preservation, you need to thoroughly wash it with a stiff brush, cut it into large slices, peel out the core along with the seeds and cut off the skin. Cut large melon slices into neat small cubes (with an edge of three to four centimeters), which can easily be filled into a glass jar. All that remains is to boil the syrup, and the melon canned in jars for the winter is ready.

If jars with melon filled with syrup will be sterilized before filling, then there is no need to ignite or steam them before filling.

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

Simply wash thoroughly with baking soda. If you are preparing canned melon for the winter without sterilization, that is, immediately turnkey, then the jars must first be steamed over boiling water or calcined in the oven.

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

You need to cool canned melon in the same way as other winter preparations: turn them upside down and wrap them in a warm old blanket, fur coat or blanket.

Canned melon for the winter “Sugar”

Sugar melon preserved in jars for the winter is very tasty. It retains the natural aroma and acquires a richer taste. All winter you can eat natural, almost fresh melon and pamper your family with excellent baked goods.

Ingredients:

Large ripe melon;

Two liters of clean water;

Four glasses of granulated sugar;

A teaspoon of citric acid.

Cooking method:

Place the prepared melon pieces into 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 syrup with acid for three minutes.

Pour boiling sugar syrup over the melon pieces.

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

Ingredients:

Medium sized 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.

Place ginger slices at the bottom of sterilized jars.

Fill a glass container with melon slices.

Add 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 pan for sterilization.

Sterilize the melon, then seal and cool.

Store in a pantry or winter refrigerator.

Canned melon with pineapple

A simple recipe for aromatic and very tasty melon preparation. When combined with pineapple, melon acquires a piquant sourness, which is enhanced by spicy cloves and vinegar. This canned melon is good in meat salads and sweet dishes.

Ingredients:

Two small melons;

150 ml table vinegar;

One and a half liters of drinking water;

Six clove buds;

Half a kilo of white sugar.

Cooking method:

Prepare jars for preservation.

Cut the melon.

Place two clove buds into each sterilized glass jar.

Place and press the melon slices tightly.

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

Before boiling the syrup, pour vinegar into it and stir.

Pour hot vinegar syrup over the contents of the jars.

Sterilize the melon as described above for about fifteen minutes.

Seal and send to cool under a blanket.

Keep jars cool, away from sunlight.

Melon canned for the winter in spicy syrup

Spices and port make a stunning syrup for canned melon. The unusual taste and original presentation will turn the original preparation into a gourmet delight.

Ingredients:

Two small melons;

Three buds of cloves;

Half a kilo of sugar;

Half a liter of water;

A glass of port (230 ml);

Cinnamon stick;

A packet of vanilla or a pod of natural vanilla.

Cooking method:

Cut the skin off the melon and discard the seeds.

Take a special spoon for forming ice cream and scoop 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, remembering to stir.

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

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

Remove the melon with a slotted spoon and place in a separate bowl.

Return the syrup to the heat and reduce by half over medium heat.

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

Place the melon balls into 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 jars for half an hour, covering with tin lids.

Seal the jars, cool properly and store.

Canned melon in honey and cinnamon

A 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 preparing this melon, canned 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 each 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 it into small cubes.

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

Fill with plenty of water and cook aromatic syrup.

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

Simmer the melon pieces for ten minutes over low heat.

Pour in the vinegar, stir and turn off the heat.

Place the melon in jars and pour in the marinade.

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

Remove the jars and seal immediately.

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

Store in a pantry.

Canned melon for the winter without sterilization

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

Ingredients:

Half a kilo 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 water.

Throw the melon cubes into 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.

Seal canned melon for the winter without sterilization, turn the jars over and cool.

Store the workpiece in the cold.

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

Canning melons is an excellent option for processing unsweetened fruit. If you bought a melon unsuccessfully, do not throw it away or eat it forcefully. It is better to preserve it in sugar and enjoy it in winter.

An overripe fruit or a variety with a loose fibrous structure is not suitable for preservation: it will simply fall apart. The result will be especially disastrous if you try to make canned melon for the winter without sterilization. The output will be a jam-like mass, rather than individual slices.

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

When sterilizing filled jars in a pan of water, do not allow strong bubbling. Sterilization water may get inside the jars.

Syrup from canned melon is perfect for soaking cakes, making fruit drinks or jelly.

Melon preparations

Melon for the winter

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

To properly prepare natural fruit marshmallows at home, you should follow the step-by-step instructions with photos given below. In this recipe, the marshmallow is prepared without any added sugar, but even without it it turns out quite sweet and tasty.

There are several ways to dry marshmallows: in the oven and in an electric dryer. When using one of them, please note that the drying process of natural sweets takes approximately one day. We decided to use the ancient method of preparing fruit marshmallows and make it in the sun. In this case, the process of preparing homemade delicacies takes at least three days, and maybe even more. So, let's start preparing fruit marshmallows at home.

Good day, dear friends. Today we will make melon preparations for the winter.

Summer is over. Autumn reminds us of this every day with the morning coolness. The main preparations took their place on the shelves for long-term storage. And my hands are just itching: in order to preserve this, how can I try harder and stock up on more supplies? It's time to remember the melon.

She is now a confident leader on all shelves and attracts everyone's attention with her aroma and sunny appearance. Let’s not languish, but let’s pay attention to her and give her the floor: so what can we prepare for the winter from the fruits of this beauty.

There is no need to worry about how to preserve melon for the winter. This is very easy to do; the preparation process is similar to canning ordinary vegetables and fruits. What can you cook? Anything you like: compotes, candied fruits, jams, jellies and marshmallows. It can be dried and frozen. And this is what we will do.

Homemade candied melon

Before preparing candied melon, prepare the syrup. To do this, dissolve a little more than a kilogram of sugar in two glasses of water. This solution is enough for a kilogram of melon. Peel the fruit and remove seeds, cut into small cubes.

Cook in several batches, usually 3 – 4 times. After finishing cooking, drain in a colander and dry in the fresh air. If desired, you can sprinkle with powdered sugar.

How to make melon jam

The procedure for preparing jam is as follows:

For jam, select only the solid part of the product. Remove the skin, seeds and inner soft part of the melon.
Cut the product into small pieces.
Dip the pieces in boiling water for a few minutes and immediately cool in cold water.
Prepare the syrup: boil a little more than a kilogram of sugar in two glasses of water.
Place the melon in the syrup and cook for a few minutes.
Set the jam aside for 8 hours and boil again.
Cook in 3 – 4 batches. At the last boil, add 4 g of citric acid.

Roll into sterile jars, turn over and cool according to all preservation rules.

Video about making melon jam in a slow cooker

It is not necessary to make jam from the pulp; you can try making it from the crusts. To do this, remove a very thin layer of peel from the crusts.

Cut the melon into small pieces. Pour in sugar equal to the weight of the melon, mix everything and set aside. After 7 hours, put the melon on the fire and boil for 5 minutes, stirring constantly.

Cool and taste. If you already like the jam, bring to a boil and seal in sterile jars.

Add vanilla if desired. To make the jam richer, you can cool it again and boil it again.

A recipe for delicious apricot jam can be found.

Very tasty and aromatic jelly can be served with or without melon pieces, it’s not for everyone. In addition to sugar, you will need fresh lemon juice.

First option

Squeeze juice from 900 g melon. Boil syrup from 300 g of sugar per liter of water. Soak 60 g of gelatin. Combine melon juice, lemon, syrup and gelatin. Bring to a boil. Pour into molds and cool.

Second option making jelly. More interesting:

For 400 g of melon, take 400 g of water, 10 g of gelatin. You will also need 4 s. spoons of sugar and a spoon of lemon juice.

Soak the gelatin and keep in a water bath.
Boil the melon pieces with sugar for 5 minutes.
When cooking, add the melon rind and then discard.
Combine slightly cooled juice and dissolved gelatin.
Place melon pieces in glasses and fill with liquid.

Cool in the refrigerator. You can put not only boiled melon, but also fresh one. It will be tasty and interesting.

Read recipes for black currant jelly, and for red currant jelly.

Dried melon at home

In order to dry or dry the product, only durum melons are suitable. The peculiarity of this fruit is that after drying, the slices remain flexible and can be easily braided or rolled into balls.

Let's start cooking:

Peel the melon and cut it into slices 2 cm thick. It is necessary that you get two undivided slices, in this case you can conveniently hang the pieces to dry.

It will take about two weeks to dry, you need to constantly turn it over. You can store it woven and sealed from air in polyethylene. The pieces are well preserved in glass jars.

Canned melon

For one jar of canned melon you will need 4 tablespoons of sugar, a pinch of citric acid, and two cloves of ginger. Place pieces of melon, ginger, sugar into the prepared jars, pour boiling water and sterilize for 5 minutes. Roll up and cool according to all the rules.

Canned melon like pineapple

Which is tastier: or melon? That's a moot point. But one thing is certain. Pineapple is still an exotic product, and one with history. A hundred years ago it was designated as a product for the bourgeoisie, remember, Mayakovskaya hinted at it. So we’ll try to preserve the melon the bourgeois way.

Preparation procedure:

First, prepare the syrup. To do this, dissolve 2 cups of sugar in a liter of water, add a teaspoon of citric acid, boil and cool.
Start cooking. Only ripe, firm and sweet fruits are suitable. Cut the melon, remove the grains, cut the product into small cubes.
Place pieces of product tightly into sterilized liter jars. Pour in syrup and place in a saucepan to sterilize.
The jars should stand in boiling water for a quarter of an hour. Close with a seaming key, turn over and bring to room temperature in a warm place.

Video on how to preserve melon for the winter

Pickled melon

The recipe is quite interesting. Lovers of something unusual should definitely try it. For ten half-liter jars, prepare half a kilogram of sugar, 22 g of 80% vinegar essence, 1.35 liters of water.

Place 3 allspice peas, a little cinnamon and cloves in each jar.
Cut the melon into pieces, keep in boiling water for 4 minutes and cool quickly under running water. Pack into jars.
Add sugar to the water and boil for 10 minutes.
Strain the syrup, pour into a saucepan, add vinegar, pour hot marinade into the jars.
Let it sterilize for 10 minutes.

Roll up, turn over and cool. All this is familiar to you.

There are no special secrets to drying melon in a dryer. Peel the product, remove the seeds, cut into slices up to 1 cm thick. Carefully place on trays. You will need 11 hours of time at 55 degrees. Be prepared that the melon will decrease in weight by more than ten times.

You can dry the melon in the oven. Place the pieces on racks. Dry at 75 degrees for the first 6 hours. Turn off the heat. Allow the date to equalize the temperature for a couple of hours and continue drying at 60 degrees. The whole process will take you about a day.

Melon pastille

To prepare a kilogram of melon, you will need one and a half liters of water and 4 cups of sugar. Also prepare two lemons, some powdered sugar and crushed almonds. Get started:

Pour cold water over the melon cut into small pieces and simmer, covered, until the product becomes soft.
Rub through a sieve, add sugar, lemon juice and continue boiling until a thick mass is obtained.
Place the puree on a wet baking sheet and leave for a day in a ventilated area to allow the product to dry.
Cut into pieces, sprinkle with powdered sugar and almonds.

Video - melon marmalade

How to freeze melon for the winter

Melon contains a lot of moisture, so the faster you can freeze the product, the more beautiful it will look. To store, cut the melon into small pieces or use a special spoon to make balls - it will be more interesting. The product is more conveniently stored in special resealable bags or containers.

The best way to freeze is to place the melon pieces in a single layer on a tray and place in the freezer. Once the pieces are frozen, pack them into storage containers.

Pieces of ice added to the storage container will help cool the product quickly. By choosing any of the freezing methods, you will receive a product filled with vitamins, minerals, with all useful qualities, but at the same time it is very difficult to achieve preservation of the internal structure.

Therefore, I suggest trying to freeze sorbet for the winter. To prepare, take a glass of sugar and water for 4 cups of melon cubes. Add citrus juice to taste.

Boil the syrup, cool. Beat it in a blender along with the melon, add orange or lemon juice. Place into containers. Allow the sorbet to warm slightly at room temperature before serving.

Melon in syrup for the winter

Melon cooked in syrup is a bit like preparing pineapple in its recipe. But the cooking technology differs. Let’s immediately make a reservation that the recipe is designed for 6 kg of solar product. Operating procedure:

Wash the jars thoroughly and pour boiling water over them.
Select an undamaged, slightly unripe melon that is firm but sweet.
Remove seeds and peel and chop nicely.
Pack into jars. Pour boiling water over and leave for 20 minutes.
Drain the water, add 700 g of sugar and cook the syrup for 20 minutes, stirring until the sugar dissolves and removing the dark foam on the surface of the water.
Fill the jars with syrup. Sterilize for a quarter of an hour, before closing, put citric acid in the jar on the tip of a knife.

Roll up the jars, turn them over and keep warm until completely cool. Store food in a cool place if possible.

Juice

You can extract it from melon using a juicer or press. For obtaining, ripe whole fruits are used. The peculiarity of the preparation is that the fruit is used together with the peel.

If the resulting liquid is boiled 8-10 times over low heat, you will get melon honey. To prepare the product, the liquid must be filtered twice: before and after the boiling process.

Melon and apple compote

In order to prepare you need 600 g of melon, 400 g of sugar, 800 g of apples. You will need 5 liters of water, you can add a little plum, its acid will perfectly highlight the sweetness of the melon. The compote is prepared simply:

Peel the apples and cut into slices.
Peel the melon and cut into pieces.
Boil apple peels for 15 minutes and discard. Add sugar and add apples, after 7 minutes add plums, bring to a boil. Add melon, pour into prepared sterilized jars and seal.

How to store at home

Melon is not a perishable product; by following certain storage rules, you can make it meet the winter and serve as a table decoration.

First you need to select the right fruits. Immediately set aside anything wrinkled, with spots or barely noticeable defects. They themselves will not be preserved and will not be given to others. Choose firm, slightly unripe fruits.

If you grew the melon on your own plot, then try specially preparing it for storage. Cut it off the stem, but it is advisable to keep 3 cm from the tail. After this, let the melon lie for 2 days on one side, then on the other, right in the garden bed under the sun.

It is best to store melon in a room with a humidity of 80% and a temperature slightly above zero. Treat the room with a smoke bomb before storage. Melon is stored well in a hanging net. Can be placed on shelves. The only limitation: melons do not tolerate being surrounded by potatoes and apples. The latter contribute to rapid ripening and shortening the shelf life of melon. But potatoes can destroy everything: taste and smell.

Use pickled and canned products to surprise guests and decorate holiday tables. And leave the most delicious dried and dried melon pieces to the children.

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Autumn is the time for harvesting, 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.

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, 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 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 a stand-alone 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.