TOP 15 step-by-step recipes for canning melon for the winter

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

Which varieties should you prefer?

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, characterized by its elongated shape and impressive size. It is quite suitable for preparations, and it is advisable to choose a larger fruit - it will be juicier and sweeter than smaller ones.

But in the case of Kolkhoznitsa, which also makes delicious dessert dishes, it is worth purchasing smaller fruits.

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

How to choose the best melon

First of all, you should consider what dish is prepared from melon, what part will be used, and whether the fruit will be subjected to long-term heat treatment. You can take the following recommendations into account:

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

And, naturally, the juicier and more aromatic the fruit pulp, the tastier the dish will be.

Recipes for winter preparations

There are many options for melon dishes, which are prepared both in production and at home. Marshmallows, preserves, compotes, frozen jams, confitures - this is not all that can be prepared from this ingredient. You can make either a one-ingredient delicacy or a complex sweet suitable for a festive table.

Variation of classic melon jam

This recipe makes a delicious jam-like jam, which is best obtained from slightly unripe melons. It is advisable to choose fruit with dense pulp. For the treat you will need:

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

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

• 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 fruits and everything is sent to the stove until it boils;
• the stove must be turned off and the container covered with a lid;
• when the mass has cooled, it is boiled again for 5-7 minutes.

The jam can be cooled and poured into jars.

With added lemon

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

• 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;
• the fruits are sent to the stove and boiled for a quarter of an hour;
• juice is prepared with lemon zest and added to the mixture;
• add pectin and mix the jam thoroughly;
• Cook the mixture for another 5 minutes, remove from heat and leave covered for a few minutes.

The jam is poured into sterilized jars and sealed.

With orange

Citrus complements the taste of melon dessert and gives it an interesting appearance. The following components will be required:

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

Cooking algorithm:

• the fruits are peeled and cut into pieces;
• they are covered with 0.5 kilograms of sugar, mixed and infused for 2.5-3 hours;
• A syrup is prepared from water and 200 grams of sugar, cooled, and added to the melon;
• cover the container with future jam with a thick cloth and leave at room temperature for 24 hours;
• the syrup liquid must be drained, boiled and poured over the pieces;
• the jam is infused for about 10 hours;
• citruses are cut together with the zest, added to the melon and boiled until thick;
• The mass can be divided into jars.

Cinnamon

The spice has an original taste and warm aroma, so it is recommended to use it for winter preparations. During the cold season, dessert comes in very handy for evening tea parties.

For melon jam with cinnamon you need:

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

It's very easy to prepare:

• lemon juice and 300 grams of sugar are added to the vegetable slices;
• the mass must be infused so that the pieces give juice;
• syrup is made 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 placed in containers.

With bananas

There are many recipes for preparing melons and bananas; there is a rather interesting recipe that also uses an 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 vegetable container;
• simmer the mass over low heat, stirring occasionally, for 40 minutes;
• the remaining citrus fruits should be cut into slices without removing the peel, cut the bananas into pieces and place everything in the melon mass;
• the jam is boiled over low heat until it becomes a thickened puree;
• you can immediately pour it into jars, roll it up, turn it over, and put it in the refrigerator the next day.

Melon jam

This melon culture produces excellent aromatic jam with a delicate jelly-like consistency. It requires:

• 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 sprinkled with 0.5 kilograms of sugar and left overnight so that the fruits release juice;
• add the rest of the sugar, lemon juice or acid, and finely grated fresh ginger to the mass;
• the jam is cooked over low heat for about an hour (if the melon is very juicy, 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 and rolled up after the steam has escaped.

Canned melon

If you want to prepare an unusual dessert, you can preserve pieces of melons in spicy syrup with port wine. 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:

• Scoop out 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 place on the stove until it boils;
• turn off the stove, place the melon and port wine in the syrup, cover with a lid and leave for 15 minutes;
• remove the balls into a separate bowl, and boil the syrup by 1/2 at medium temperature;
• Place the melon in sterilized containers and fill with cooled and strained syrup;
• add 1 tablespoon of port wine to each jar, you can add a clove bud from the syrup.

Melon in sugar syrup

If time is short and you need to quickly prepare a melon, 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 delicacy is prepared as follows:

• dissolve 50 grams of sugar in water, add melon pieces and blanch for a quarter of an hour;
• The remaining sugar is added to the mass and it is boiled until thick;
• At the end of the process, citric acid and vanillin are added.

The finished 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 the preparation 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 preparation);
• Peel the melon, cut into slices that fit tightly into jars;
• the pieces are poured with boiling syrup, and the jar is sterilized for 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 need to be prepared:

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

Cooking method:

• Boil water and add melon pieces to it;
• the fruits are boiled for 5 minutes, and then the liquid is drained (if the pieces do not soften, the cooking time must be increased);
• you need to place sugar in the water in which the melons were boiled and stir until it completely dissolves;
• put melon pieces into the syrup and boil for 10-15 minutes;
• remove the mass from the heat and leave for 12 hours;
• The algorithm is repeated three more times, syrup can be added.

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

Preparing melon for the winter in jars

Ingredients:

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

The seaming is prepared according to the following algorithm:

• pieces of the fruit are placed in prepared jars, filling them by a third;
• basil is added based on your own taste, sugar and acid;
• containers are filled with boiling water and covered with lids;
• The bottom of a large pan is covered with a cloth, jars are placed, hot water is poured in and heated for about half an hour;
• The jars should be hermetically sealed and placed under a warm blanket.

Pickled melon

The fruits of this melon crop are pickled quite rarely, although using this method of harvesting you can achieve excellent results. For such an unusual dessert you will need:

• melon – 1 kilogram;
• water – 1 glass;
• honey – 4 tablespoons;
• vinegar – 0.5 cups (both grape and apple vinegar can be used);
• a pinch of salt.

Cooking method:

• melon cubes are placed tightly in pre-sterilized containers;
• The marinade is prepared: honey is diluted in water, salt is added and put on the stove until it boils;
• pour vinegar into the marinade and bring to a boil;
• the fruits are poured with hot marinade, and the jars should be sealed with heated lids.

The preparation acquires the most intense taste after standing in a cool place.

Melon jam in a slow cooker

This kitchen appliance certainly makes life easier for housewives, and it can also be used to prepare melon jam - quickly and effortlessly. The following products will be required:

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

Preparing the dessert step by step:

• the orange is peeled and white films removed, the pulp is cut into slices;
• the melon is peeled, the part with the seeds is removed, and it is cut into cubes;
• Place one layer of melon in the multicooker bowl and the second layer of orange;
• the fruits should be covered with sugar, vanilla and sesame seeds should be added;
• the device is set to the most suitable mode – “stewing”, cooking time – 1 hour;
• during the cooking process, 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 placed in prepared jars;
• containers are closed with lids, wrapped in a blanket, and put away for storage only when the contents have cooled completely.

Methods for storing preparations for the winter

They depend on how the delicacy was prepared. If it is necessary for the workpiece to be stored for a long time, it is recommended to roll the mass while 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 washed clean and free of excess moisture. The preparations are stored better in sterilized jars; it is enough to place them in a cool place, but some recipes require storage only on the refrigerator shelf.

In any case, you should follow the recipe and recommendations in order to enjoy a tasty, healthy, aromatic melon dessert, and the efforts spent on cooking will not be in vain.