Melon recipe like pineapple. Melon preparations for the winter: recipes, cooking methods and reviews. Video

Almost pineapples (canned melon)

How to preserve melon for the winter? The melon harvest can be perfectly preserved in a jar until winter. Canned melon is delicious and actually slightly resembles the taste of canned pineapple. For canning, the melon must be sweet and firm. Overripe, soft and green are not suitable.

From 3 liters of syrup and 8 kg of melon you get 7 liter jars of finished preserves.

Recipe for canning melon (per 1 liter of water for syrup):

Melon
water 1 liter
sugar 2 cups
citric acid 1 teaspoon

First, we prepare the syrup, since we will then fill the melon placed in jars with cold syrup. To do this, dissolve sugar in water, bring to a boil and add citric acid. Cool.
You need to prepare a little more syrup, the amount depends on how we put the melon in the jars.
Then we cut the melon, remove the seeds, cut into slices and trim off the peel.

Cut the melon into pieces into sterile liter jars. Fill the jars with melon to the top, but not tightly.

Pour the cooled syrup into jars filled with melon.

Place jars covered with lids in a saucepan or tank. Then pour cold water into the container up to the shoulder of the jars. Set to sterilize for 15 minutes from the moment the water boils in the pan.

We roll up the cans of canned melon and wrap them up.

Canned melon is ready to take its rightful place on pantry shelves.

Melon is a summer, tasty and at the same time healthy product. Many housewives make various preparations from it for the winter in the form of preserves, compotes and jams. And we will tell you today how to can melon at home. This delicacy can be used in different ways: as an original dessert or added for piquancy to baked goods, salads and main courses.

Canned Melon Recipe

Ingredients:

medium melon – 1 piece;
white sugar – 55 g;
fresh ginger root - to taste;
citric acid – 0.25 teaspoon;
filtered water.

Preparation

So, rinse the ripe melon thoroughly and cut it into 2 halves with a sharp knife. Carefully remove all the seeds with a tablespoon, rinse it and chop into thin slices. Carefully cut off the rind and chop the pulp into small pieces. Rinse the ginger root, wipe it with a kitchen towel, peel it and grate it.

Throw the ginger into the bottom of clean jars, and then tightly lay out the prepared melon cubes, cover them with sugar and add a little citric acid. At the very end, pour boiling water to the very top, cover loosely with the lids and place the jars in a pan with a cloth or gauze on the bottom. Fill the bowl with warm water, bring it to a boil, turn down the heat and sterilize the jars for 5-10 minutes. After that, roll them up with lids, wrap them in a blanket and leave them to cool, turning them upside down. We use ready-made canned melon to prepare various desserts or simply eat it with hot tea.

Recipe for canned melon without sterilization

Ingredients:

medium melon – 3 pcs.;
– 5 g;
sugar – 415 g;
water.

Preparation

Rinse the melon under cold water, wipe dry and cut into 2 halves. Then, using a tablespoon, carefully remove all the seeds and cut off the crust. Rinse the pulp again and blot with a dry, clean towel. Cut the product into small cubes and throw it into a bowl.

Next, prepare the syrup: take a pan, pour water into it, throw in sugar and a little citric acid. Mix everything thoroughly and place the dishes on medium heat. After boiling, reduce the heat and simmer the contents for 5 minutes. Now put the melon pieces in clean liter jars and fill them with hot sweet syrup. Immediately roll them up and cover them with something warm. Let's leave the melon canned in syrup in this state until it cools completely, and then move the preparation to the cellar or refrigerator.

How to preserve melon for the winter?

Ingredients:

medium melon – 1 piece;
filtered water – 220 ml;
– 20 ml;
table vinegar 9% – 105 ml;
ground cinnamon – 5 g;
ground dry ginger – 5 g.

Preparation

First, wash the melon, dry it, and remove the peel and seeds. Cut the resulting pulp into equal small pieces.

Next, pour boiled water into the pan, add ground cinnamon, ginger and honey. Mix everything thoroughly, add vinegar and place the dishes on medium heat. Bring the contents to a boil and, stirring, cook for 5 minutes.

In the meantime, prepare the jars: rinse them and dry them. Place the prepared melon slices tightly in them, pour in the full hot marinade, cover with lids and sterilize in a way convenient for you for 10 minutes. Then we roll up the preservation with lids, turn it upside down and wrap the workpiece in a warm blanket. After cooling, move the jars to a cool place. After a few days, the delicacy will be completely prepared and can be served. Ready canned melon tastes like pineapple and is perfect as a dessert for tea.

If desired, you can store the melon harvest in the winter. It is used to make jam, preserves or dried. Canned melon has an unusual taste. Sweet melons, stored for the winter, resemble pineapple slices from metal cans on supermarket shelves.

False berry goes well with herbs, honey, pineapple, and ginger root. You can add vanillin, cinnamon or cloves to the jar. Canning recipes are not complicated. Even an inexperienced housewife can cope with such a preparation as melon for the winter in jars (pineapple).

The main condition for choosing fruits is that they should be dense and sweet in taste. During the preservation process, those that are overripe soften even more and form a viscous structure. Fruits with signs of immaturity are not recommended for such preservation.

First recipe: in syrup

Ingredients:

2.5 kg melons;
sugar - 2 tbsp.;
citric acid - 1 tsp;
purified water - 1 l.

The syrup is pre-prepared. Pour water into a saucepan, add sugar and citric acid. Boil and keep on fire for about 5 minutes. Peel the melons, cut into small pieces, place in sterilized jars and fill with hot syrup. Then place them in a bowl of hot water and boil for 10 minutes. After this, it’s time to seal with metal lids.

Second recipe: with ginger

This recipe has a rich taste that will not leave true gourmets indifferent.

Required Products:

melon weighing 2.5 - 3 kg;
sugar - 100 g;
fresh ginger root - 70 – 100 g;
a pinch of citric acid;
well water.

Wash the melon, divide it into 2 parts and remove the seeds. Then cut into longitudinal strips and separate each from the peel. You can make several cross-sections of each slice, and then separate each piece. Peel the outer skin of the ginger root and cut into small slices. For this portion you will need approximately 5 liter jars.

Place chopped pieces of ginger on the bottom of a sterilized jar and place melon slices on top. Then add granulated sugar, citric acid and pour boiling water. There is no need to fill the jars to the top. It will be enough if the container is filled to the shoulders. Filled jars are placed in a large container or basin with hot water. The bottom must first be covered with fabric. After the water boils, reduce the heat and cover the jars with lids. The workpiece is sterilized for 7–10 minutes. Then the container is removed from the boiling water and rolled up.

Preservation is stored in the basement or in an apartment. This preparation is used as a dessert or for filling.

The canned syrup remaining after opening the can can be used as an ingredient for a milkshake.

Third recipe: sugar

This sweetness will delight household members with its rich taste throughout the winter. Preservation preserves the natural aroma. In addition, pickled melons are suitable for baking.

Ingredients:

one large melon;
2 liters of purified drinking water;
4 tbsp. granulated sugar;
1 tsp. citric acid.

Peel the melons, cut into small cubes and place in sterilized jars. Prepare the syrup: boil water along with sugar and citric acid for 5 - 7 minutes. During this time, the crystals should completely dissolve.

Afterwards, jars filled with melon are filled with syrup. Then they are placed for further sterilization in a pan with water and covered with lids. After boiling, the jars remain in this container for another 10 minutes. After this time, they should be removed and hermetically sealed, and after cooling, taken to the basement.

Recipe four: with pineapple

In this recipe, the taste of melons is slightly acidified by pineapple juice. It is used both for adding to meat salads and in desserts. The twist gets its unusual aroma thanks to cloves.

Required ingredients:

a couple of small melons;
pineapple - 0.5 - 1 kg;
table vinegar 9% - 150 ml;
drinking water - 1.5 liters;
500 g granulated sugar.

Pre-prepare containers for canning (wash and sterilize). Cut the peeled melon into cubes. Peel the pineapple, remove the middle part and cut into small slices.

Place 2 clove seeds in jars and add chopped pineapple and melon cubes. Prepare syrup from water, vinegar and sugar. Boiling syrup is poured into the jars, and then the container must be sterilized for 15 minutes in a large saucepan with boiling water. The next step is to roll up the jars and, covering them with a blanket, let them cool. Store the workpiece in a cool, dry place.

Recipe five: spicy salting

The syrup in this recipe is prepared with the addition of port wine and table spices, which gives the original melon aroma and extraordinary taste of the preserve. Gourmets will appreciate the presentation of such a dish at the table.

Required ingredients:

two medium melons;
several cloves;
500 ml water;
250 ml port wine;
cinnamon (powder) - 1 tbsp. l. (or 1 stick);
vanilla bean - 1 pc. (or a bag of vanilla powder).

Wash the melon and use a special spoon to cut the pulp into balls. Place cloves, granulated sugar, cinnamon and vanilla stick into a saucepan with water. After boiling, the syrup is boiled until the sugar crystals dissolve.

Then put the chopped balls into the same pan and pour in the wine. Turning off the heat, cover the pan with a lid and allow the melon balls to soak in the original syrup. This process takes 15 minutes.

The balls are removed with a slotted spoon into a separate container, and the syrup is boiled again. The balls are placed in the thickened syrup and kept until it cools completely.

Using a sterile slotted spoon, place the melon mugs into prepared sterile jars and fill them with syrup. The next step is sterilization for 30 minutes in boiling water. After this, remove, preserve and put on shelves for storage.

Recipe six: without boiling

This is the fastest method of canning. Despite the fact that without sterilization it takes less time to prepare, this does not affect the shelf life.

Ingredients:

melon - 0.5 kg;
2 liters of clean drinking water;
lemon - 0.5 pcs.;
200 g sugar.

Cut melon cubes into 2 cm pieces, heat the water to boiling and add them there. Boil for 3 minutes and add the juice squeezed from half a lemon to the pan. Then add sugar and cook for about a quarter of an hour. Pour everything into sterile jars and seal with airtight lids. Then turn the jars over and let them cool completely. Now you can take the twist for storage.

There are few people who don’t love the fragrant, sweet, tasty melon. And I really want to preserve this taste of autumn for the winter. Jam, preserves, compotes - all this also has a place on the winter table. But the real, original taste will be preserved by the recipe for canning melon in a jar without sterilization. This melon crop, oddly enough, is considered a vegetable, as it belongs to the Cucurbitaceae, genus Cucumber. Like many vegetables, melon is excellent at absorbing odors, which allows for endless experimentation.

Cooking features

Preparing the fruit and jars will not take much time, but it all depends on the volume of expected preparations. Melon is prepared for the winter in the same way as watermelon. It is thoroughly washed with a brush, the skin is cut off, the core is cleaned and cut into large pieces in the form of cubes about 4 cm. It will not be difficult to fill a jar of any size with such cubes.

The fruits should have a dense consistency, preferably aromatic varieties.

Since this is not jam, there is no need to sterilize the fruit in syrup. But the jars still need to be heated. To do this, place the dry container in the oven for a few minutes, while the sealing lids are boiled in a pan of water.

While the jar is being sterilized, sweet syrup is boiled. It is prepared from sugar, water and citric acid is added for preservation (preservation). Sliced melon is placed in prepared jars, filled with syrup and sealed with a lid.

Cool the resulting melon preparation by turning the jar upside down and wrapping it in a warm blanket, rug or old fur coat, until the jars have completely cooled down.

Various recipes for canning melon

It is not always possible to grow or buy fruit of sweet, aromatic varieties. If it tastes more like grass, don't throw it away. There are many options for preservation with the addition of various ingredients.

Recipe with ginger

Ginger is a rather pungent seasoning. Therefore, when adding it to preservation, it is necessary to observe the measure. In the proposed recipe, all ingredients are indicated for 1 liter of the final product.

To prepare melon with ginger, you will need:

small melon;
ginger root 3–4 cm;
sugar – 100 gr.;
citric acid - a small pinch;
water.

Step by step recipe:

1. Prepare and cut the fruit.
2. Peel the ginger and cut into thin slices. If the plates are wide, divide them in half.
3. First place ginger on the bottom of the baked jar.
4. Add chopped pieces.
5. Make syrup from sugar, water and citric acid.
6. Pour boiling syrup into the jar, leaving 1.5 cm from the edge.
7. Close tightly with a lid.

Preparation with pineapple

When a fragrant melon and a unique, exotic pineapple coexist in one jar, it’s fantastically delicious.

The following ingredients will be required:

two small melons;
table vinegar - 150 ml (can be replaced with a pinch of citric acid);
pineapple - it should be 2 times less than melon;
water – 1.5 l;
cloves – 6 pcs.;
sugar – 0.5 kg.

You need to preserve as follows:

1. Prepare jars, cut the fruit.
2. Cut the pineapple into cubes.
3. Place cloves on the bottom of the jar.
4. Add melon mixed with pineapple.
5. Boil syrup from water, sugar and citric acid (or vinegar).
6. Fill the contents of the jar with syrup.
7. Close the lid tightly, turn over and wrap the container.

Melon recipe with spiced syrup

Spices and port wine are the basis for the “winter” mulled wine drink. But they can also be used to make a unique syrup for a new way to prepare flavorful melon. The ingredients you will need:

two small melons;
cloves – 3 pcs.;
sugar – 0.5 kg;
water 0.5 l;
port wine – 230 ml;
cinnamon – 1 stick;
vanilla – 1 pod (vanillin packet).

Step by step recipe:

1. Prepare the fruit and jar.
2. Prepare syrup from water and sugar. As soon as the syrup boils, add cinnamon, vanilla, cloves. Let it boil.
3. Remove the boiling syrup from the heat and pour the melon into it.
4. Pour in port wine, leave for 15 minutes.
5. Take out the melon and put it in another bowl.
6. Reduce the syrup by half.
7. Place the chopped cubes in sterilized jars.
8. Pour in the strained syrup.
9. Seal with a lid, turn over and wrap until completely cool.

Aromatic melons are prepared for the winter in many different recipes. Honey is added instead of sugar, cinnamon is added, pineapples are replaced with apples, etc.

If you are looking for unusual preparations for the winter, we invite you to try today’s recipe - melon like pineapple for the winter. I have been making this kind of preparation for several years now, so I can tell you with confidence that 99% of success is a correctly chosen melon; it should not be overripe or underripe. The melon should be ripe, dense, even a little hard, and sweet. As for the actual final taste, thanks to a drop of pineapple flavoring, the melon pieces will vaguely resemble it. If you don’t add flavoring, it will still be delicious, but it will still be melon. This preparation is perfect for filling pies; you can also decorate cakes with pieces of melon and serve with ice cream. Be sure to prepare this one too.

- melon – 1 pc.;
- water – 1 liter;
- sugar – 1.5 cups;
- natural pineapple flavoring - 2 drops;
- citric acid – 1 tsp.

Recipe with photos step by step:

Prepare the melon by removing the inner seeds and peeling. Then cut the melon pulp into large pieces. Wash the jars for the preparation in advance with soda, sterilize them in a way convenient for you - over steam or in the oven, boil the lids in water for 10 minutes. Fill sterile jars with melon pieces.

Boil the syrup - add sugar, citric acid and a few drops of flavoring to the water. Boil the syrup for three minutes, take a sample, and add more flavoring if necessary.

Now pour the boiling syrup into the jars with the melon pieces.

Also immediately prepare a pan with warm water, do not forget to cover the bottom with a cloth. Place the jars of melon in a saucepan and sterilize for 15 minutes.

After carefully removing the jars from the pan, immediately seal the lids tightly. Place all the blanks upside down, additionally insulate them with a blanket or rug, and leave them alone for a day. After a while, you can put the melon in the cellar or pantry. That's all, in winter, take out the jars and taste the dessert. I would also like to draw your attention to this