Simple and tasty recipes for preparing melon for the winter in jars without sterilization

Melon is an exclusively seasonal product, but thanks to canning recipes it can be enjoyed even at the New Year’s table. Imagine how great it is to drink hot tea with melon jam and cinnamon during the Christmas holidays! Surely, you have already imagined this indescribable aroma.

From the article you will learn how to correctly select and prepare melon for harvesting for the winter. We have selected eight completely different recipes, and all of them do not require sterilization. With lemon, ginger or cinnamon, jam, compote and paired with pineapple. We will not reveal all the secrets at once - read and choose.

Selection and preparation of fruits

Let's imagine a situation: you bought a couple of melons at the market. The first one turned out to be very ripe, sweet, meaty, and the second one was more elastic and less sweet. In such a situation, proceed as follows: eat the first one at dinner, and use the second one for preparations. Overripe and too sweet fruits tend to become overcooked. Instead of appetizing pieces, you will end up with mashed potatoes with lumps.

If we talk about the general rules for choosing a melon, then it should be small in size and uniform in color throughout the entire fruit.

Any recipe requires the following preparation:

1. Wash the melon and wipe with a towel.
2. Using a sharp knife with a thin blade, cut it in half.
3. Now all the seeds are visible, remove them.
4. Cut the halves into oblong slices, the kind you usually serve.
5. Now cut the crust off them, try to cut so as not to remove too much pulp.
6. Cut the pulp into small pieces.

The melon is ready for preservation.

Features of melon preparations without sterilization

Melon preparations are similar in algorithm and canning rules to other fruits and vegetables.

What you need to know:

1. Citric acid and vinegar are incompatible in melon preparations.
2. A crushed aspirin tablet will prolong freshness. It is added to the jar, but not to the syrup. One tablet of non-effervescent aspirin is required per 1 liter jar.
3. Triple filling is not always required; follow the steps in the recipe.
4. In many recipes, the ingredients are poured not with boiling water, but with hot water. This is necessary so that the pieces remain crispy and do not become overcooked.

The most delicious recipes without sterilization

We present to your attention eight step-by-step recipes. This is not just pickled melon, it is compote, jam, and ginger melon. Lack of sterilization of the finished product will make the preparation process easier, but do not forget that the jars must still be sterilized.

Classic canned melon

It’s simply impossible to spoil such a melon. This is a classic recipe with the most minimal set of ingredients. The result is aromatic, sweet melon pieces.

Ingredients for a liter jar:

• 700 g melon pulp;
• 1 tsp. citric acid;
• 4 tbsp. l. Sahara;
• liter of water.

Cooking method:

1. Wash the melon well in cool water. This is necessary even if only the pulp is used.
2. Cut into two parts. Remove all seeds.
3. Cut the melon into pieces.
4. Cut the crust off each slice.
5. Cut the pulp into small cubes.
6. Sterilize the jars in the oven or over a saucepan.
7. Fill the containers with melon pulp.
8. Pour water into a saucepan and boil.
9. Add sugar to boiling water and stir thoroughly.
10. Boil for 3 minutes, then add citric acid and stir again.
11. Pour the sweet syrup into jars.
12. Seal the jars with lids (it is better if they are boiled).
13. Lower the workpieces to the floor, turning them upside down.
14. Wrap the jars in towels.
15. After two days, lower it into the cellar.

Recipe "You'll lick your fingers"

Children love this melon; it turns out fragrant and sweet. Please note that the slices are poured not with boiling water, but with slightly cooled water, this allows them to maintain their shape.

What you will need for a 1.5 liter jar:

• 1.5 kg melon (not pulp);
• 300 g sugar;
• 1 tbsp. l. honey;
• 1 tsp. citric acid.

How to preserve:

1. Take a small melon, wash and dry with a towel.
2. Cut in half, remove all seeds, they don't add any flavor.
3. Cut the halves as you would normally serve.
4. Cut off the crust with a sharp knife.
5. Cut the melon pieces into small pieces.
6. Wash the jars with baking soda or dish soap. In both cases, rinse well.
7. Sterilize the containers and pour boiling water over the lids.
8. Fill the jars with melon slices.
9. Boil the water.
10. Cool the boiling water for 2-3 minutes and pour into jars. Cover with lids and cool for 10 minutes.
11. Drain the water back into the pan and add sugar.
12. Stir and bring to a boil.
13. While the syrup is boiling, add honey and citric acid directly to the jars.
14. Fill with syrup immediately.
15. Seal, turn over and wrap.
16. After 24 hours, put it in the cellar.

Important! If you have allergies in your family, be careful with honey. If you are not sure about its safety, omit this component or replace it with lemon juice.

Melon for the winter “Like fresh”

There is no need to sterilize the finished product, but you will have to pour the berries three times.Please note that each time you need to cool the boiling water a little. This method allows save the pieces unchanged, and the taste of the melon will be fresh, like in summer.

Ingredients for 1 liter:

• 800 g melon pulp;
• 3 tbsp. l. heaped sugar;
• 0.5 tsp. citric acid;
• 1 aspirin tablet.

How to cook:

1. Cut a clean melon in half and remove the seeds.
2. Cut each half into slices, cut off the crust from each.
3. Cut the pulp into cubes.
4. Wash the jars and sterilize. Make sure there are no chips or scratches.
5. While the containers are being sterilized, grind the aspirin.
6. Place melon pulp in dry jars.
7. Put the water on fire.
8. Cool the boiling water for 4 minutes and pour into jars.
9. Cover with lids and leave for 15 minutes.
10. Drain the water back and boil again.
11. Cool the boiling water again for 3-4 minutes and pour into containers.
12. Cover with a lid and cool for 10 minutes.
13. Drain the water back into the pan again. Boil it.
14. Add aspirin to the jars.
15. Add sugar to almost boiling water and stir well.
16. Boil the syrup for 5 minutes.
17. After 5 minutes, add citric acid and remove from heat.
18. Cool the syrup for 3 minutes.
19. Pour carefully into jars.
20. Immediately seal, invert and cover for 72 hours.

Helpful information. A crushed aspirin tablet allows you to use less citric acid, which makes the melon taste fresher.

Canned Ginger Melon

Ginger will add a touch of freshness to your preparations. The taste will be richer and deeper.

Required for 3 liters:

• 3 kg melon;
• 200 g sugar;
• 100 g ginger root (fresh);
• 1.5 tsp. citric acid.

Cooking method:

1. Wash the melon, cut in half, remove the seeds.
2. Cut into slices, cut off the crust, cut the pulp into cubes.
3. Chop the ginger root into circles with a knife.
4. Wash the jars with soda solution and sterilize.
5. Place chopped ginger root at the bottom of dry containers.
6. Place the entire portion of melon pulp on top.
7. Immediately add sugar and citric acid.
8. Boil the water.
9. Pour boiling water into jars.
10. Seal the jars and turn them over.
11. Lower them to the floor, wrapping them in a blanket.
12. After 48 hours, turn the jars over and put them in the pantry.

Advice. This melon will not be too sweet, so it is ideal as a filling for pastries or with tea.

Melon compote with lemon and cinnamon

You won’t find melon compote in every home. We advise you to make several jars and surprise your guests during the Christmas holidays.

Ingredients for 3 l:

• 700 g melon pulp;
• 1.5 cups sugar;
• 1 whole lemon;
• 2 tsp. cinnamon.

How to cook:

1. First, wash the melon and dry it.
2. Cut in half, remove all seeds. Don't pick them out with your fingers, use a knife.
3. Slice as you would like to serve. Now cut off the crust.
4. Cut the pulp into small pieces.
5. Wash the lemon. Cut it into circles.
6. Cut the circles into two more parts. Remove the grains.
7. Sterilize clean jars. Boil the lids for 5 minutes.
8. In a saucepan with water, combine lemon, melon, cinnamon and sugar. Boil it.
9. Boil for 3 minutes.
10. After 3 minutes, remove the lemon with a slotted spoon. It will not be needed further.
11. Place the melon pulp into sterilized dry jars.
12. Pour hot syrup over.
13. Tighten the lids using a seaming wrench.
14. It is not necessary to turn over the jars of compote, but it is worth covering them.
15. After 24-30 hours you can put it in the pantry.

Advice. There is no point in leaving lemon in the compote. During cooking, it gave the necessary sourness and piquant flavor.If you leave it in jars, it will overwhelm the cinnamon flavor. The drink will not be rich, but simply sour.

“Miracle melon” in sugar syrup

This recipe Suitable for busy housewives. Melon cooks quickly and turns out very tasty.

Ingredients:

• 3 kg sugar;
• 1 kg melon;
• a small pinch of vanillin;
• 1 tsp. citric acid.

Cooking method:

1. Cut a clean and dry melon in half. Carefully remove the seeds.
2. Cut into large slices so that it is convenient to cut off the crust. Cut it off.
3. Cut the pulp into small cubes.
4. Dissolve 50 g of sugar in half a liter of water. Mix well.
5. Dip the melon pulp into the water. Blanch for 25 minutes.
6. After 25 minutes, add all the remaining sugar. Mix well.
7. If the mixture is too thick and burns, add a little water.
8. As soon as the mass begins to resemble thick and homogeneous, add citric acid and vanillin.
9. Mix thoroughly and cook over low heat for another 6 minutes.
10. Sterilize the jars and boil the lids.
11. Cool the jam for 5 minutes and divide it into jars.
12. Immediately seal and wrap. No need to turn over.
13. After 24 hours, remove from the room to a place of permanent storage.

Helpful information. Sweet melon is recommended to be consumed with caution by people with high blood sugar. If you protect your children from chocolate and caramel, then this jam will replace any sweets for them. In the morning you can spread jam on the loaf and serve with tea. You'll lick your fingers.

Pickled melon

This melon is most often prepared with vinegar rather than citric acid. If you strongly feel the taste of vinegar, then add 2 tbsp to the marinade. l. lemon juice.

Ingredients for a liter jar:

• 700 g melon pulp;
• 1 tsp. salt;
• 4 tbsp. l. Sahara;
• 1 tsp. cinnamon;
• 100 ml vinegar (9%).

How to marinate:

1. Cut the melon in half, this makes it easier to remove all the seeds at once.
2. Once there are no seeds left in the melon, cut the halves into long slices.
3. Cut the crust off the slices and cut the flesh into cubes.
4. Wash the jars with a soda solution. Rinse with cold water.
5. After 7 minutes, send the jars to be sterilized.
6. Fill the jars with melon.
7. Bring cold water to a boil.
8. Pour boiling water into jars, cover the jars with lids. Leave for 20 minutes.
9. Drain the water back, add sugar, salt and cinnamon. Stir and bring to a boil.
10. Pour vinegar into the boiling syrup and stir.
11. Immediately remove from heat and pour into jars.
12. Seal, turn over and do not forget to cover with warm material for 48 hours.

Melon preparation “Like pineapple”

This delicacy will disappear from the table in a couple of minutes. The preparation turns out tasty, aromatic and even dietary. This dish will replace sweets and cakes for those who are watching their figure.

What you will need for a liter jar:

• 500 g melon pulp;
• 400 g pineapple pulp;
• 1 tsp. cinnamon;
• 1 tbsp. l. lemon juice;
• 1 tsp. citric acid;
• 6 tbsp. l. Sahara.

Cooking method:

1. First prepare the melon. Cut it in half and remove all the seeds. Then cut into pieces and cut off the crust. Cut the pulp into cubes.
2. For pineapple you also only need the pulp. Cut into circles, cut off the crust. Cut the pulp into cubes the size of melon cubes.
3. Sterilize the jars. Pre-wash them with detergent or baking soda.
4. Mix melon with pineapple.
5. Place the fruit and berry mixture into jars.
6. Boil the water. Cool the boiling water for 5 minutes and pour it into the jars.
7. After 20 minutes, drain the water back into the saucepan or saucepan.
8. Add sugar and cinnamon. Boil it.
9. While the syrup is boiling, add lemon juice to the jar.
10. Add citric acid to the boiling syrup and stir.
11. Pour the syrup into jars and immediately close the lids.
12. Turn over and make sure it is sealed.
13. Wrap the jars in a warm blanket for 24 hours.

Terms and conditions of storage

The first day of preparation, pickled melon is stored at room temperature. The jars must be covered with warm material (outerwear, blanket, towels, blanket). The jars should not be exposed to sunlight. Then everything depends on the recipe. Pay close attention to how long you need to cool at room temperature. As a rule, this is 24-72 hours.

After the specified time, the jars are moved to a darker and cooler place. If you have a closet in your vestibule, that will also be suitable for storage. But it is best to store melon preparations in a cellar or cold pantry. It is recommended to eat such a delicacy 6-9 months in advance, that is, before the onset of summer.

An open jar is stored only in the refrigerator and for no more than seven days.

Read also:

Uzbek autumn melon “Granny”.

Effective melon diets for weight loss: reviews and calorie content.

Review of Chinese Bitter Melon (Momordica).

Let's sum it up

Preparing melon for the winter in jars without sterilization is as easy as shelling pears. Choose a small melon with a uniform color. Don't forget to rinse it, remove seeds and crusts. Jars must be clean and sterilized. Melon pieces are not always poured with boiling water. It all depends on the recipe, be careful. Canned melon goes well with lemon, pineapple, cinnamon, cloves, and ginger. Store the preparations in a cool and dark place until summer, and keep the opened jar in the refrigerator for no longer than a week.5

Don't be afraid to experiment!