Simple and delicious recipes for preparing melons for the winter in jars without sterilization

Melon is an exclusively seasonal product, however, thanks to preservation 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 on Christmas holidays! Surely, you have already imagined this indescribable aroma.

From the article you will learn how to choose and prepare a melon for harvesting for the winter correctly. We have selected eight completely different recipes, and they all 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 from the market. The first turned out to be very ripe, sweet, fleshy, and the second more firm and less sweet. In such a situation, proceed as follows: eat the first at dinner, and use the second for blanks. Overripe and too sweet fruits tend to boil. Instead of appetizing pieces, you get 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 fruit.

Any recipe requires the following preparation:

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

Melon is ready for conservation.

Features of melon blanks without sterilization

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

What you need to know:

1. Citric acid and vinegar are incompatible in melon blanks.
2. The crushed aspirin tablet will prolong the freshness. It is added to the jar, but not to the syrup. For 1 liter of cans, one non-effervescent aspirin tablet is required.
3. A triple pouring is not always required, follow the procedure for the recipe.
4. In many recipes, the ingredients are not poured with boiling water, but hot water. This is necessary so that the pieces remain crispy and not soft.

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. The lack of sterilization of the finished product will facilitate the preparation process, but do not forget that the cans must still be sterilized.

Classic Canned Melon

Such a melon is simply impossible to spoil. This is a classic recipe with the most minimal ingredients. The output is fragrant sweet melon pieces.

Ingredients per liter jar:

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

Cooking method:

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

Recipe "Lick your fingers"

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

Required for a 1.5 liter can:

• 1.5 kg of 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 give any flavor.
3. Cut the halves as you would normally serve.
4. Cut off the crust with a sharp knife.
5. Cut the melon chunks into small cubes.
6. Wash cans 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 water.
10. Cool the boiling water for 2-3 minutes and pour into the jars. Cover with lids and cool for 10 minutes.
11. Drain the water back into the pan, add sugar.
12. Stir and bring to a boil.
13. While the syrup is boiling, add the honey and citric acid directly to the jars.
14. Pour the syrup immediately.
15. Seal, turn, and wrap.
16. Place in the cellar after 24 hours.

Important! If you have allergies in your family, be careful with honey. If you are unsure of safety, eliminate this component or substitute lemon juice.

Melon for the winter "How fresh"

You don't have to sterilize the finished product, but you will have to pour the berry three times. Note that each time the boiling water must be cooled slightly. This method allows save the pieces unchanged, and the melon taste will be fresh, like in summer.

Ingredients per liter:

• 800 g melon pulp;
• 3 tbsp. l. sugar with a slide;
• 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 wedges, and 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 sterilized, grind the aspirin.
6. Place the melon pulp in dry jars.
7. Put water on fire.
8. Cool the boiling water for 4 minutes and pour into the jars.
9. Cover and let sit for 15 minutes.
10. Drain the water back, boil again.
11. Cool the boiling water again for 3-4 minutes and pour into the container.
12. Cover with a lid and cool for 10 minutes.
13. Drain the water back into the pot again. Boil.
14. Add aspirin to the jars.
15. Add sugar to almost boiling water, 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 gently into jars.
20. Cap, turn and wrap immediately for 72 hours.

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

Canned Ginger Melon

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

Required for 3 liters:

• 3 kg of 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 wedges, cut off the crust, and dice the flesh.
3. Chop the ginger root into circles with a knife.
4. Wash jars with soda solution and sterilize.
5. Place chopped ginger root in the bottom of dry containers.
6. Top with the entire melon pulp.
7. Add sugar and citric acid immediately.
8. Boil water.
9. Pour boiling water into jars.
10. Cap the jars and turn over.
11. Place them on the floor with a blanket.
12. After 48 hours, turn the cans over and store in the pantry.

Council. This melon will not be too sweet, so it is ideal as a filling for baking or tea.

Melon compote with lemon and cinnamon

Melon compote is not found in every home. We advise you to make some jars and surprise your guests during the Christmas holidays.

Ingredients for 3 l:

• 700 g of melon pulp;
• 1.5 cups of 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 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 of water, combine lemon, melon, cinnamon and sugar. Boil.
9. Boil for 3 minutes.
10. After 3 minutes, remove the lemon with a slotted spoon. You won't need it further.
11. Transfer the melon pulp to sterilized dry jars.
12. Pour in hot syrup.
13. Tighten the caps using a seaming wrench.
14. It is not necessary to turn over cans with compote, but it is worth covering.
15. After 24-30 hours you can put it in the pantry.

Council. There is no point in leaving the lemon in the compote. During cooking, he gave the necessary sourness and piquant aftertaste. If left in cans, it will overpower the cinnamon flavor. The drink will turn out to be not saturated, but simply sour.

"Miracle melon" in sugar syrup

This recipe suitable for busy hostesses. Melon cooks quickly, but it turns out very tasty.

Ingredients:

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

Cooking method:

1. Cut a clean and dry melon in half. Remove the seeds carefully.
2. Cut into large slices for easy cutting of 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 mass is too thick and burns, pour in a little water.
8. As soon as the mass begins to resemble thick and homogeneous, add citric acid and vanillin.
9. Stir well and cook over low heat for another 6 minutes.
10. Sterilize jars and boil the lids.
11. Cool the jam for 5 minutes and place it in the jars.
12. Cap and wrap immediately. It is not necessary to turn it over.
13. Transfer from room to permanent storage after 24 hours.

Useful information... It is recommended to eat sweet melon with caution in people with high blood sugar. If you protect your children from chocolate and caramel, then this jam will replace any sweets with it. In the morning you can spread jam on a loaf and serve with tea. Lick your fingers.

Pickled melon

Such a melon is most often prepared with vinegar, and not with citric acid. If you are acutely aware of the taste of vinegar, then add 2 tablespoons to the marinade. l. lemon juice.

Ingredients per liter jar:

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

How to pickle:

1. Cut the melon in half, so it is more convenient 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 baking soda solution. Rinse with cold water.
5. After 7 minutes, send the jars to sterilize.
6. Fill cans with melons.
7. Bring cold water to a boil.
8. Pour boiling water into jars, cover the jars themselves with lids. Leave it on for 20 minutes.
9. Drain the water back, add sugar, salt and cinnamon. Stir and bring to a boil.
10. Pour vinegar into boiling syrup, mix.
11. Remove from heat immediately and pour into jars.
12. Cap, turn over and cover with warm material for 48 hours.

Melon preparation "Like a pineapple"

Such a delicacy will disperse from the table in a couple of minutes. The workpiece is tasty, aromatic and even dietary.Such a dish will replace sweets and cakes for those who follow the figure.

Required for a liter can:

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

Cooking method:

1. Prepare the melon first. Cut it in half, remove all the seeds. Then cut into pieces and cut off the crust. Cut the pulp into cubes.
2. Pineapple also only needs pulp. Cut into circles, cut off the crust. Cut the pulp into melon-sized cubes.
3. Sterilize the banks. Pre-wash them with detergent or baking soda.
4. Toss the melon with the pineapple.
5. Pour the fruit mixture into the jars.
6. Boil 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.
9. While the syrup is boiling, add lemon juice to the jar.
10. Add citric acid to boiling syrup and stir.
11. Pour the syrup into the jars and close the lids immediately.
12. Turn over, make sure it is tight.
13. Cover the jars with a warm blanket for 24 hours.

Terms and conditions of storage

The first day of harvesting, pickled melon is stored at room temperature. Banks should be covered with warm material (outerwear, blanket, towels, blanket). Sunlight should not fall on the banks. Then everything depends on the recipe. Watch carefully how much you need to cool at room temperature. As a rule, it is 24-72 hours.

After a specified time, the jars are moved to a dark and cooler place. If you have a closet in the vestibule, it is also suitable for storage. But it's best to store melon blanks 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 no more than seven days.

Read also:

Uzbek autumn melon "Babushka".

Effective melon diets for weight loss: reviews and calories.

Overview of Chinese Bitter Melon (Momordiki).

Let's sum up

Preparing a melon for the winter in jars without sterilization is as easy as shelling pears. Choose a small melon with an even color. Do not forget to rinse it, remove seeds and crusts. Banks 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, ginger. Store the workpieces in a cool and dark place until summer, and keep an open jar in the refrigerator for no longer than a week.

Don't be afraid to experiment!