Juicy and soft melon is usually adored by both adults and children. It contains a lot of vitamins (B1, B2, A, PP, C) and trace elements, in particular, iron, so it is recommended to eat for those who suffer from liver, kidney, cardiovascular system, digestive system disorders, anemia . An impressive list of the merits of this product prompts you to think about whether you can eat it all year round. If you told your family: "We can preserve melon for the winter", the recipes described below are surely useful to you. Such blanks have their own characteristics, which should be discussed.
How can a melon be preserved for the winter?
Such a melon, canned for the winter, is done quite quickly and will please you even in January with an exquisite taste.
Ingredients:
- water - 1 l;
- melon - 2,4 kg;
- citric acid - 1 teaspoon;
- sugar - 2 cups.
Preparation
In a liter jar mix sugar and citric acid. Pour water into the mixture, stir well and pour into a saucepan, then wait for the resulting syrup to simmer. Pre-sterilize the jars and put in them a peeled melon, cut into small pieces of medium size. Fill the fruit with boiling syrup and place the jars in a container with boiling water for 10 minutes for further sterilization, and then roll up.
Melons, preserved for the winter without sterilization
If you are thinking about what can be done from a melon for the winter quickly, this recipe will help to solve this problem.
Ingredients:
- melon - 500 g;
- lemon - 0,5 pieces;
- water - 2 l;
- sugar - 1 cup;
Preparation
Melon is well washed and cut in half. Then we clean the peel and extract the seeds. Mine lemon and cut it in half. Cut the melon pulp into small pieces (approximately 2 x 2 cm in size). We put water on the stove in a saucepan and wait for its boiling, after which we put melons into it and boil for about 2-3 minutes. After that, fall asleep sugar and squeeze out the juice from one half of the lemon. Cook the resulting compote about a quarter of an hour and pour it into washed dry jars. There you can also place cubes of melon. At the final stage we roll up the banks.
Jam from apples and melons
Such a melon conservation for the winter will surely impress those who like to bake pies with fruit filling. The jam is well kept, it can also be eaten for dessert along with a cup of tea or coffee.
Ingredients:
- citric acid - 5 g;
- apples - 750 g;
- melon - 650 g;
- sugar - 600 g.
Preparation
We wash the melon well, using a brush for this. Then remove the rough peel and extract the seeds. The remaining pulp is cut in small pieces, which we place in an enamel pot, pour half a glass of water and put on a small fire for about a quarter of an hour, without forgetting to stir it. After switching off the hot melon is wiped through a fine sieve, using a wooden spoon.
My apples and clean them from the stems and seeds. Cut into not too large slices, put in another enameled pot and cook for about 10-15 minutes. When the fruit becomes soft, rub it into a puree with a large sieve. The resulting apple mass is once again brought to a boil.
Mix both fruit purees in an enameled container and put on a weak fire. Constantly stirring, gradually pour half of the necessary norm of granulated sugar. Cook the mass for about 25 minutes, then add the citric acid and the remaining sugar and leave on fire for another quarter of an hour. Ready jam is poured over pre-sterilized and warm jars and rolled. Of all the melon canning recipes for the winter, this looks the most laborious, but the result is worth it.