Melon for the winter - 8 recipes for preparations in jars with step-by-step photos

Melon for the winter in jars like pineapple is a great way to preserve a healthy, aromatic vegetable, the season of which does not last long. The pulp, prepared according to simple recipes, retains most of its beneficial properties and surprises with its delicate taste. Homemade melon pieces and syrup are very reminiscent of store-bought canned pineapples. If desired, the subtle taste can be easily supplemented with spices.

How to make delicious melon jam for the winter?

We invite you to prepare delicious melon jam for the winter. Preparing the delicacy takes little time and contains only two key ingredients - salt and sugar.

Ingredients

–+1.5 l.

Melon 1 kg
Granulated sugar 800 gr.

Steps

300 min.Print

The main component – melon – is thoroughly washed under running water. Then cut it into pieces and remove the softer core with seeds with a knife. Cut off the peel along the contour of the harder pulp. Cut the melon into small cubes.
Pour the juicy melon into a saucepan and cover the pieces with sugar. The mixture should soak and release juice, so you need to let it sit for about half an hour.
After 30 minutes, transfer the pan with the melon in sugar to the stove. Cook the mixture over medium heat, stirring constantly, until it boils. After 15 minutes, after bringing the treat to a boil, turn off the stove and let the mixture cool.
20-25 minutes before re-processing the jam, we begin to prepare the jars and lids for sealing. We clean them and wash them thoroughly. Afterwards we sterilize and allow time to cool.
Bring the dessert to a boil on the stove and cook for about seven more minutes. Pour the hot mixture into jars and seal. When the jars of jam have cooled under the blanket, transfer them to a cooler place for storage.

Bon appetit!

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Terms and conditions of storage

If you follow the preservation rules, melon will retain its taste and beneficial properties for up to 6 months. Closer to 9 months of storage, the preparations lose their pineapple flavor.

To preserve desserts in jars in winter, place them in a dark, cool place, protecting them from direct sunlight. The optimal storage temperature for pineapples made from melon is + 10-15 °C. In an ordinary apartment, only pasteurized desserts in sterilized jars are left. At temperatures above + 20 °C the shelf life is significantly reduced.

It is not recommended to keep melon or pineapple preparations at sub-zero temperatures. A thawed product does not retain its characteristic consistency and taste.

Melon for the winter in jars like pineapple

If you follow all the steps for preparing canned melon correctly, it will taste like the pineapples in the cans that we see on store shelves. The most important thing is to focus on denser and sweeter fruits.

Cooking time – 55 minutes.

Cooking time – 30 minutes.

Number of servings – 2.

Ingredients:

Melon – 2.5 kg.
Sugar – 2 tbsp.
Citric acid – 1 tsp.
Water – 1 l.

Cooking process:

1. First, let's prepare the sweet syrup for the melon. To do this, you need to purify the water using a filter and then pour it into the pan. Next we send the required amount of sugar and citric acid.

2. Then move the pan to the burner and turn on medium heat. Mix water with sugar and citric acid, gradually bringing the solution to a boil. As soon as this happens, keep the syrup on the fire for another 5 minutes, and then turn off the gas supply.

3. During the process of cooking the syrup, we will have time to prepare the melon for canning. First, we wash it, and then cut it into pieces and at the same time cut out the pulp and seeds. Cut off the thick peel and chop the melon into small cubes.

4. Jars and lids must be cleaned and rinsed in advance. Then we sterilize them and leave them for a while. Place pieces of melon at the bottom of clean jars and fill them with syrup.

5. Place jars of treats on the bottom of a large basin or pan, lined with a towel. Fill with hot water up to the shoulders of the jars and boil for 10 minutes. We take out containers with jam and roll them up. Let the jam cool under a warm blanket in an inverted position.

Bon appetit!

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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:

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

Juicy melon “You'll lick your fingers” without sterilization

If you decide to stock up on melon jam for the winter, you should be very careful when choosing the ingredient: the melon should be firm and moderately sweet. Also, do not add vinegar to jam with citric acid.

Cooking time – 45 minutes.

Cooking time – 25 minutes.

Number of servings – 2.

Ingredients:

Melon – 700 gr.
Citric acid – 1 tsp.
Sugar – 4 tbsp.
Water – 1 l.

Cooking process:

1. Immediately indicate to yourself that only melon pulp will be used in the jam. Therefore, the melon must be rid of excess parts. First, rinse it completely. Then wipe with a towel and cut in half with a long sharp knife.

2. Remove both halves of the melon from the pulp in which the seeds are located. Carefully cut off the peel and cut the dense part lengthwise into long strips. And then we form them into small cubes.

3. Now you need to prepare a container for rolling up the melon delicacy. For this we need small jars. We inspect them, clean them and rinse them with running water. We choose the sterilization method that is available to you, and use it to process containers with lids.

4. Place pieces of melon on the bottom of clean jars. Leave them alone while we cook the syrup. Pour the required amount of water into a medium-sized saucepan. Bring the liquid to a boil and add sugar. Cook the sweet mass for 2-3 minutes, stirring constantly with a spoon. Add citric acid to the pan and, continuing to stir the liquid, cook it for about three minutes.

5. Cover the melon pieces with syrup. Immediately cover with lids and roll up the jars. Wrap with a warm blanket. Leave the jam upside down to cool.

Bon appetit!

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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.

How to properly freeze melon for long-term storage?

Melon is rich in vitamins necessary for the human body, which are preserved during freezing. However, there is a high probability that if you defrost the product in winter, you will end up with porridge. To prevent this from happening, several rules should be followed.

Cooking time – 3 hours 20 minutes.

Cooking time – 20 minutes.

Number of servings – 2-3.

Ingredients:

Melon – 800 gr.
Sugar – 6 tbsp.

Cooking process:

1. Select the densest melon to freeze and wash it thoroughly with cool water. We soak up excess moisture with a towel (regular or paper). Then we cut the melon in half along the fruit, and do the same with each half: we divide the melon into long slices. Cut off the thick peel and chop the pulp into medium-sized cubes.

2. Place the melon cubes in a blender bowl and cover them with sugar. Gradually grind the ingredients to a puree. After grinding, be sure to check whether the sugar has dissolved.

3. An ice tray is ideal for freezing melon puree. Take a small spoon (dessert or tea) and carefully distribute the puree into the cells. Then we send the form to the freezer.

4. If you don’t have an ice tray, you don’t have to chop the melon, but put the pieces in a container and cover with sugar. Then close the container tightly with a lid, shake a little and freeze.

5. After 3-4 hours, put the ice melon cubes into special bags for storing frozen foods. The fruits can be thawed in winter and added to homemade yogurts, desserts or frozen drinks.

Bon appetit!

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Selection and preparation of main ingredients

There are often only a few popular varieties of juicy berries on sale. It is recommended to select weighty, elongated fruits. This variety is better suited for preservation and long-term storage.

You need to be guided by volume - the largest fruits are much sweeter.

Sometimes you may encounter a problem when cooking - the melon quickly loses its shape and becomes mushy. To prevent this from happening, it is better to choose fruits with orange flesh. They are much harder and denser. For winter harvesting, berries that are not too ripe or varieties with fibrous and loose pulp are suitable. The melon needs to be brushed, cut into slices and seeds removed.

Delicious melon in syrup for the winter in jars

The peculiarity of melon is that it is very juicy and can be combined with any fruit and spices. The melon itself has a sweetish, fresh taste and absorbs the smells and shades of other ingredients.

Cooking time – 55 minutes.

Cooking time – 25 minutes.

Number of servings – 5.

Ingredients:

Melon – 6 kg.
Sugar – 1 kg.
Lemon – 1-2 pcs.
Water – 1 l.

Cooking process:

1. Select the required number of melon fruits by weight. It is best that the melons are not very sweet and dense, even a little unripe. Pre-wash the fruits and wipe with a towel. Then cut the melon into two parts with a knife and scoop out the pulp and seeds with a spoon.

2. Cut the melon into medium-thick slices and remove the thick peel. Grind the slices into pieces in the form of cubes.

3. Now it’s the lemon’s turn. We also wash it with cool water and cut it into slices along with the peel.

4. Now we select containers for seaming the melon. The jars must be intact, without cracks or chips. Pour a little soda onto a sponge and clean the jars, rinse them and sterilize them. Pour water into a saucepan and bring to a boil on the stove.

5. Place lemons and melon pieces into jars. Pour boiling water over them. Cover the jars with lids and leave for 5 minutes to allow the contents of the jars to infuse. Then pour the water back into the pan.

6. Add sugar to it and cook the syrup for about three minutes, while constantly stirring the mass. Pour hot syrup over melon and lemons. We roll up the containers with lids and cool for two days in an inverted position under a blanket.

Bon appetit!

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Unusual apple jam recipes

Do you want to try some unusual apple jam recipe? Use the option of dried apples, cooking in a slow cooker or oven. Treat yourself and your children to healthy fruit marmalade. Have a delicious day!

Recipe for making dried apples (step by step recipe)

In the spring, when autumn supplies have run out, it is good to make jam from dried apples. The recipe is unusual. Less sugar is used than usual. A fruit mixture of dried fruits is added according to taste and desire. It turns out interesting and fragrant.

Compound:

dried apples – kilogram;
fresh apples (store bought) – kilogram;
sugar – 1-2 full glasses;
fruit mixture of dried fruits – 150-170 g.

Cooking steps:

Soak dried apples in cold water for 48 hours.
Peel fresh apples. Cut into thin slices.
Drain the soaked fruits. Pour in fresh water so that the pieces are covered. Add chopped apples and fruit mixture.
Cook over medium heat until the pieces are cooked through.
Add sugar. Stir. Cook for a few more minutes.

Cooking apple jam in a slow cooker

Kitchen assistant - multicooker ready to make apple jam. The recipe simplifies the usual preparation. But you can’t make a delicacy using the classic recipe either. Use the original method.

What to take for the recipe:

peeled, sliced apples – 1 kg;
water – 500 ml;
sugar – 1 kg;
spices (cinnamon, cloves, vanilla) - optional.

Method for making apple jam in a slow cooker:

Pour water into the multicooker bowl. Add sugar. Cook in the “Cooking” mode for 20 minutes. Close the lid of the kitchen unit.
Rinse the apples well. Clean. Remove the cores. Cut the pulp into thin slices or slices.
Is the cooking time over? Add chopped fruit to the syrup. Stir. Next, cook in the “Cooking” or “Stewing” mode for 40 minutes.
Prepare sterilized jars and boil the lids. Add jam. Close the lids tightly.

How to make jam in the oven?

Unbelievable but true. And such a recipe exists. Do you know how to make apple jam in the oven? Catch the recipe!

Compound:

sliced apples – 1 kg;
sugar - half a kilo.

How to cook jam in the oven:

Take a deep oven-safe container. Enameled or glass.
Cut the fruit into thin pieces. First remove the core and tails.
Place the slices in the mold. Sprinkle sugar evenly on top.
Cook in the oven. Temperature 250˚С. Time 25 minutes.
Pull out the mold. Stir the jam. Place back in the oven. Reduce temperature to 220˚С. Cook for another 10 minutes. Next, try the treat. You can add more sugar to taste, but not much. Otherwise, the sugar will quickly caramelize and the jam will become very thick. Readiness is checked by eye. The jam should not be liquid, but not too thick. When hot, place into jars. Roll up the lids.

Apple marmalade - grandma's recipe

Our grandmothers and great-grandmothers also made apple marmalade. Back then there weren’t a lot of sweets with chemical additives and thickeners on the shelves and markets. The food was extremely healthy and natural. We offer you to enjoy delicious, healthy apple marmalade. Recipe from grandma.

Compound:

apples – 1 kg;
sugar – 500 grams.

Cooking according to grandma's recipe:

Rinse the fruits. Peel off the core. Cut into pieces. Place in a saucepan. Pour water. The liquid should cover the fruit.
Cook until completely softened without a lid. Keep the fire low.
Rub the mixture through a sieve. Transfer the resulting puree into a saucepan.
Cook over low heat for 60 minutes. Stir constantly.
Add sugar. Stir. Boil until completely thickened. Divide into jars. Cool until a crust forms on the surface. Cover with parchment. Tie with twine. Keep cool. After cooling completely, the marmalade will turn into a thick mass. Slice with a knife and coat in powdered sugar before serving. Delicious, and that’s all!

A simple and tasty recipe for melon in its own juice for the winter

To treat yourself to refreshing melon jam in the winter, you should prepare it in advance, as soon as melons appear in grocery stores. The jam turns out very tasty, with a honey tint and an amazing aroma.

Cooking time – 4 hours 20 minutes.

Cooking time – 25 minutes.

Number of servings – 2.

Ingredients:

Melon – 1 kg.
Sugar – 500 gr.
Lemon zest – 1 pinch.
Banana – 1 pc.

Cooking process:

1. To make melon jam, we will need to first rinse the fruit with tap water and then wipe it with a towel. When this step is completed, cut the melon in half and remove the pulp and seeds from each half. To make it easier to cut the peel, we cut parts of the fruit into slices. After removing the peel, cut the melon slices into cubes.

2. Move the melon into a separate bowl and sprinkle it with sugar. Leave the products for 30 minutes. During this time, the fruits will release juice and mix with sugar.

3. Wash the banana and lemon with cool water. Remove the peel from the banana and grate the lemon very carefully so that no white skins get into the zest. Cut the banana into small cubes.

4. After half an hour, add the zest and bananas to the melon with sugar. Transfer the mixture into a saucepan, which we place on the stove. Bring the mixture to a boil. When this happens, remove the gas and cover the container with a lid. We repeat the procedure after the mass has completely cooled. Cook it after boiling for about seven minutes.

5. Place the jam in prepared jars. We roll them up and cool them for about two days under a warm blanket in an upside down position.

Bon appetit!

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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.

Thick melon jam with lemon for the winter

To make jam, you need to select only the denser inside of the melon, and get rid of the pulp and seeds. Also, when cooking jam, the heat must be constantly adjusted so that the mass has time to thicken and the foam that forms during the cooking process is removed.

Cooking time – 1 day 13 hours 10 minutes.

Cooking time – 40 minutes.

Number of servings – 2.

Ingredients:

Melon – 1 kg.
Lemon – 1 pc.
Sugar – 700 gr.
Water – 1 l.

Cooking process:

1. To make jam we need lemon. First, you need to wash it thoroughly with water and then wipe it dry. Next, cut off the lemon zest and cut it into thin strips. Squeeze the juice out of the lemon fruit by hand or using a juicer.

2. Pour water into the pan and add sugar. While stirring the syrup, cook it over medium heat until it boils. Pour lemon zest into the syrup and pour in the juice, bring to a boil again.

3. In the process of cooking the syrup, it is necessary to prepare the melon. We wash it and, wiping it dry, cut it into two halves. Remove the core and cut off the peel. Chop the melon into small cubes. Pour them into a saucepan with syrup.

4. When the mixture boils, turn off the heat and let the jam brew for 12 hours. To make the delicacy the desired thickness, repeat the process 2 more times.

5. Now we have reached the rolling stage. We put the jam in pre-prepared jars (they need to be cleaned, washed and sterilized). We roll them up and leave them to cool for several days, turning them upside down and wrapping them in a blanket.

Bon appetit!

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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.

Sterilization of containers - how to keep the seals intact?

Of course, experienced housewives who do seaming every year can skip this point, but we will look at all the nuances so that even beginners can cope with the task. So, why sterilize jars with lids, and how to do it? Naturally, we do not want all our work to be in vain. And if you do not pay due attention to preparing the containers, then fungus will appear in the finished seaming. Moreover, sterilization is quite easy and will not take much of your time.

First, we examine all containers, lids and rubber bands for defects, paying special attention to the necks. If they are chipped, then such a jar cannot be used. The lids must have smooth edges and the elastic bands must be the right size. Having selected suitable specimens, we wash them thoroughly. In this case, you will need soda, laundry soap or mustard powder. We rinse under running water until we hear a characteristic creak.

The most popular and reliable method of sterilization is steam. You can put a small amount of water in a saucepan and bring it to a boil. Then put on a special attachment; if you don’t have one, a steamer basket or a metal colander will do. You can also use a simple teapot, in which case the jar is placed over its neck. And steam 0.5 and 0.75 liter containers for 10 minutes, and for each subsequent volume add 5 minutes.

You can also boil all the equipment for 15 minutes. If you have a microwave, fill the containers with a small amount of water, place them in the microwave oven and turn it on at 700 W. Three minutes is enough for such sterilization. You can also freely use steamers, multicookers and baby sterilizers for similar purposes.

Description

Canned melon

- a wonderful and very useful winter preparation, because we will cover it with ginger.
To understand how beneficial ginger is for the human body, you need to know what it contains. In addition to a wide vitamin complex, this amazing root enriches the body with phosphorus, potassium, iron and sodium. It also contains a lot of amino acids, which are directly involved in the functioning of the body. Not only in Chinese culture, but throughout the rest of the world, the ability of ginger to have a beneficial effect on the feminine and masculine has been recognized.
Ginger tea and tinctures are recommended by doctors for infertility; these drinks also relieve symptoms of toxicosis.

Melon also has a lot of useful properties, and it is also very tasty. From this simple step-by-step photo recipe you will learn how to can melon with ginger at home. Of the additional ingredients we will use only sugar and a little citric acid. It is believed that sugar is an ideal natural preservative, so sometimes melon is canned without sterilization. In this recipe, to preserve the delicious dessert, we will still sterilize the jars with the preparation.

As a result, we will get delicious pieces of honey melon that can be used to decorate any dessert or add to a fruit salad. Let's start preparing canned melon for the winter.

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.

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.