Top 8 best recipes for preparing melon in syrup for the winter in jars
Conservation is a recognized way of preserving the gifts of the summer-autumn period. Melon in syrup for the winter in jars practically does not lose its beneficial properties during heat treatment and at the same time looks appetizing. It is used as a filling for sweet pies, as an additive to ice cream or as a dessert on its own.
We will tell you about the features of preparing aromatic preparations according to the most popular proven recipes. Bookmark this article so you don't lose recipes.
How to choose melon for canning
Melon pulp Perfect for preparing preparations for the winter. The main task is to choose the right fruits. For preservation, take melons with dense pulp. When purchasing, pay attention to the skin: it should be elastic, without visible damage or rot.
Overripe fruits are not suitable for preparation in syrup, since the pieces will lose their shape during heat treatment. These fruits are ideal for jam and jam.
For pickling and twisting in sugar syrup, melon varieties with dense pulp are used: Kolkhoznitsa, Torpeda, Orange, Charente, Cantaloupe, Princess Maria, Iroquois.
Advice. If during your purchase you come across watery and not too sweet fruits, do not rush to throw them away. They make delicious desserts, compotes and savory snacks with honey and spices.
The best preparation recipes
Fresh melon has a pronounced taste, which is not always possible to preserve during canning.The peculiarity of the sweet pulp is that it miraculously combines with other fruits, berries, vegetables and spices.
Lemon juice, which is added to almost all winter fruit preparations, helps to emphasize the natural taste of melons. Cinnamon, vanilla, ginger, and cloves provide interesting flavors when preserving melon in syrup.
We have selected eight of the most popular melon preparation recipes. Choose any of them you like and cook to your heart’s content.
1. Classic recipe for melon in sugar syrup
Try to close the melon for the winter according to the traditional recipe. To do this you will need a minimum set of products and some free time:
- melon pulp – 6 kg;
- sugar – 1 kg;
- lemon – 1-2 pcs.
Wash the fruits, remove the middle with a spoon. You can leave the skin on if desired. Cut the melon into pieces. Wash the lemons and cut into slices. Place melon and lemon pulp in sterilized jars and pour boiling water over them.
Let sit for five minutes. Then pour the water into a saucepan and prepare a sweet syrup based on it, which you will then use to pour the contents of the jars.
Use any of the twisting methods that are convenient for you. But remember: jars without sterilization are stored in the refrigerator or basement.
2. Melon in jars “Like pineapple”
Melon canned in sugar syrup with citric acid tastes like pineapple. Prepare the following components:
- melon pulp – 3 kg;
- water – 1 l;
- granulated sugar – 500 g;
- citric acid – 10 g.
Make syrup from sugar and water; After boiling, add citric acid. Cut the peeled melon into slices, put in jars and fill with sweet liquid. Fill the containers, leaving 1.5-2 cm from the neck.
Cover the jars with lids and place in a large saucepan.Pasteurize for about 10 minutes. Seam using a seaming wrench. Turn the jars upside down and cover them with a blanket. Once cooled, store in the pantry.
Reference. The dessert prepared according to this recipe acquires the taste of pineapple after 5-10 days of infusion.
3. Finger-licking melon
If you come across an unsweetened melon with hard flesh, this recipe will help save the fruit from disposal. To prepare it you will need:
- melon – 2 kg;
- sugar – 350 g;
- citric acid – 1 tsp. l.;
- water – 1 l.
Wash the fruits, peel them, cut them into halves and remove the core. Cut the pulp into cubes. Place a saucepan on low heat and prepare sugar syrup in it. Place the melon slices in jars and pour boiling liquid over them. Roll up the containers in any way convenient for you.
Canned slices are suitable as an additive to ice cream, cottage cheese desserts, and they are used to decorate cakes and sweet pies.
Read also:
How to make delicious and healthy melon jam: the best recipes.
4. In sugar-vanilla syrup
A recipe for canning melon without sterilization will significantly reduce the time you spend near the stove. Even unsweetened fruits are used for twists.
Ingredients:
- melon pulp – 1 kg;
- vanilla sugar – 10 g;
- citric acid - on the tip of a knife;
- sugar – 300 g.
Cut the peeled melon (without skin) into slices and place in 1-liter jars. Pour boiling water over the product and cover with lids. After 10 minutes, pour the water into the pan and boil. Add sugar, vanilla and citric acid; keep on medium heat until the grains are completely dissolved.
Pour the sweet liquid into the contents of the jars and seal with lids.Leave to cool, then transfer to a cool place. Melon pulp acquires a unique vanilla taste and aroma. Suitable as a filling for sweet pastries.
5. Marinated with honey, vinegar, ginger and cinnamon
Anyone who has tried melon pickled in vinegar at least once will never forget its spicy, delicious taste. To prepare melon with spices, take the following ingredients:
- melon – 1 kg;
- water – 250 ml;
- honey - 2 tbsp. l.;
- vinegar 9% – 100 ml;
- ground cinnamon – 2/3 tsp;
- fresh ginger – 2/3 tsp;
- salt – 1/3 tsp.
Peel the fruits, cut into cubes, and place in jars. For the marinade, add honey, grated ginger root, cinnamon and salt to the water. After boiling, pour in vinegar. Pour the liquid over the pulp, cover with tin lids and sterilize in a large saucepan for 10 minutes.
Then roll up the containers and turn the top upside down. Wrap yourself in a blanket or blanket. During the infusion process, the mixture of spices enriches the taste of the melon, turning it into a real delicacy.
6. Canned with cloves, vanilla and cinnamon
Melon prepared according to this recipe is a real explosion of taste. There's sweet vanilla and spicy cinnamon here.
Ingredients:
- melon pulp – 2 kg;
- sugar – 500 g;
- citric acid – 1 tsp;
- cinnamon stick;
- vanillin on the tip of a knife;
- cloves - 2 stars;
- water – 2 l.
Wash the fruits and dry with a paper towel. Cut off the peel and remove the seeds. Cut into pieces and place in glass containers. Pour boiling water over the pulp.
After 10 minutes, drain the liquid into a saucepan and prepare syrup with the addition of citric acid, sugar, vanillin and spices. Bring to a boil and pour the contents of the jars. Seal with lids, turn the top upside down and wrap. Store in a pantry or cellar.
Reference. After two months, the preparation will reveal its unique taste with full force.
7. In syrup with banana
If you haven’t tried banana preparations yet, be sure to try this recipe.
Ingredients:
- melon – 2 kg;
- bananas (elastic, not overripe) – 2 pcs.;
- sugar – 500 g;
- citric acid – 1 tsp;
- water – 2 l.
Cut the peeled melon into cubes and the bananas into slices. To give it an original look, use a curly knife. Place fruit in jars, alternating layers. Pour boiling water over it, and after 10 minutes pour the liquid into the pan. Add citric acid and sugar to the water and boil. Pour hot syrup over the fruit pieces and seal with lids. Store in a cool place.
8. In syrup with figs
Fig fruits are a real delicacy, both fresh and dried. Add it to melon when preparing winter preparations.
Components:
- melon – 1 kg;
- fresh figs – 1 pc.;
- sugar – 400 g;
- citric acid – 1 tsp;
- vanilla in a pod;
- water – 2 l.
Peel the melon and cut into cubes, and the figs into slices. Place in jars with a capacity of up to 0.5 liters. Pour boiling water over it, and after 10 minutes pour it into the pan. Prepare sweet syrup and bring to a boil. Pour boiling liquid over the fruit and seal the jars in any convenient way. Store in a cool place. You can start tasting in 1-2 months.
Advice from experienced housewives
To ensure that winter melon preparations are a success, and that the products retain maximum beneficial properties, use the advice of culinary experts:
- Before putting food into jars, be sure to sterilize the container. Otherwise the twists will be damaged.
- Give preference to slightly unripe fruits so that during heat treatment the pulp does not turn into mush.
- Cut the fruit into medium-thick pieces.
- Make extra syrup. It must completely cover the melon, otherwise the slices will darken after blocking.
- The amount of sugar given in each recipe is based on the weight of the fruit, so be careful not to reduce it. The more sugar, the longer the twist will last, even at room temperature.
Conclusion
Canned melon or pickled melon is a real gourmet find. The fragrant sweet pulp, prepared according to the classic recipe or with the addition of various fruits and spices, will bring true pleasure to lovers of sweets. Take the advice of experienced chefs, experiment and prepare delicacies that will delight you in the winter.