Top 8 best recipes for cooking melon in syrup for the winter in cans

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 addition to ice cream or as an independent dessert.

Let's talk about the peculiarities of preparing fragrant blanks according to the most popular proven recipes. Bookmark the article so you don't lose recipes.

How to choose a melon for canning

Melon pulp perfect for preparing blanks for the winter. The main task is to choose the right fruit. For preservation, take melons with dense pulp. When buying, pay attention to the skin: it should be elastic, without visible damage and rot.

Overripe fruits are not suitable for preparations in syrup, since during heat treatment the pieces will lose their shape. Such fruits are ideal for jam and jam.

For pickling and spinning in sugar syrup, melon varieties with dense pulp are used: Kolkhoz Woman, Torpedo, Orange, Charente, Cantaloupe, Princess Maria, Iroquois.

Advice... If during the 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 recipes for blanks

Fresh melon has a distinct taste, which is not always possible to preserve when preserved. The peculiarity of sweet pulp is that it combines wonderfully 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 melon. Cinnamon, vanilla, ginger, cloves give interesting flavors when preserved in syrup.

We have selected the eight most popular melon recipes... Choose any one you like and cook for your own pleasure.

1. The classic recipe for melon in sugar syrup

Try closing the melon for the winter using a traditional recipe. This will require a minimum set of products and some free time:

• melon pulp - 6 kg;
• sugar - 1 kg;
• lemon - 1-2 pcs.

Wash the fruit, remove the middle with a spoon. The peel can be left if desired. Cut the melon into slices. Wash the lemons and cut into wedges. Put melon and lemon pulp in sterilized jars and pour boiling water over.

Let it brew for five minutes. Then pour the water into a saucepan and prepare a sweet syrup on its basis, with which you will then pour the contents of the cans.

Use any spinning method that is convenient for you. But remember: jars without sterilization are stored in the refrigerator or basement.

2. Melon in jars "Like a pineapple"

Tinned in sugar syrup with citric acid, melon tastes like pineapple. Prepare these components:

• melon pulp - 3 kg;
• water - 1 l;
• granulated sugar - 500 g;
• citric acid - 10 g.

Boil sugar and water syrup; after boiling, add citric acid. Cut the peeled melon into slices, put in jars and cover with sweet liquid. Fill 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. Roll up with a seaming key. Turn the cans upside down and wrap them up with a blanket. Store in pantry after cooling.

reference... The dessert prepared according to this recipe acquires the taste of pineapple after 5-10 days of infusion.

3. Melon "Lick your fingers"

If you come across an unsweetened melon with hard flesh, this recipe will help save the fruits from disposal. To prepare it you will need:

• melon - 2 kg;
• sugar - 350 g;
• citric acid - 1 hour l .;
• water - 1 l.

Wash the fruits, peel, cut into halves and remove the core. Cut the pulp into cubes. Put a saucepan on a low heat and prepare the sugar syrup in it. Arrange the melon slices in jars and cover with boiling liquid. Roll up the containers in any way convenient for you.

Canned slices are suitable as an additive to ice cream, cottage cheese desserts, they decorate cakes and sweet pies.

Read also:

How to make delicious and healthy melon jam: best recipes.

How to cook candied melon at home.

Early ripe yellow melon "Tale F1".

4. In sugar-vanilla syrup

The recipe for canning melons without sterilization will significantly reduce the time spent near the stove. Even unsweetened fruits are used for spinning.

Ingredients:

• melon pulp - 1 kg;
• vanilla sugar - 10 g;
• citric acid - on the tip of a knife;
• sugar - 300 g

Cut the peeled melon (skinless) 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 a saucepan and boil. Add sugar, vanilla and citric acid; keep on medium heat until the grains are completely dissolved.

Pour the contents of the jars with sweet liquid and seal with lids. Leave to cool, then transfer to a cool place. The melon pulp acquires a unique vanilla flavor and aroma. Suitable as a filling for sweet pastries.

5. Marinated with honey, vinegar, ginger and cinnamon

Whoever has tasted a melon marinated in vinegar at least once will never forget its spicy refined taste. To make a spiced melon, 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, arrange in jars. For the marinade, add honey, grated ginger root, cinnamon and salt to the water. After boiling, pour in the 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 upside down. Wrap up with a blanket or blanket. In the process of infusion, the spice mixture enriches the taste of the melon, turning it into a real treat.

6. Canned with cloves, vanilla and cinnamon

The melon prepared with this recipe is a real explosion of flavor. Here is sweet vanilla and spicy cinnamon.

Ingredients:

• melon pulp - 2 kg;
• sugar - 500 g;
• citric acid - 1 tsp;
• cinnamon stick;
• vanillin on the tip of a knife;
• carnation - 2 stars;
• water - 2 l.

Wash the fruit and pat dry with a paper towel. Cut off the peel, remove the seeds. Cut into pieces and place in glass containers. Pour boiling water over the pulp.

After 10 minutes, pour the liquid into a saucepan and prepare a syrup with citric acid, sugar, vanillin and spices. Bring to a boil and pour over the contents of the jars. Seal with lids, turn upside down and wrap. Store in a pantry or cellar.

reference... After two months, the blank will reveal its unique taste with full force.

7. In banana syrup

If you have not tried banana blanks yet, be sure to take this recipe into service.

Ingredients:

• melon - 2 kg;
• bananas (firm, 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. Use a curly knife to give it an original look. Place fruits in jars, alternating layers. Pour boiling water over, and after 10 minutes, pour the liquid into a saucepan. Add citric acid and sugar to the water, boil.Pour the hot syrup over the fruit pieces and cover. Store in a cool place.

8. In syrup with figs

Fig fruits are a real delicacy both fresh and dried. Add it to the melon when preparing winter blanks.

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 wedges. Place in jars with a capacity of up to 0.5 liters. Pour boiling water over, and after 10 minutes pour into a saucepan. Make sweet syrup and bring to a boil. Pour boiling liquid over the fruit and roll up the jars in any convenient way. Store in a cool place. You can start tasting in 1-2 months.

Tips from experienced housewives

To make winter preparations from melons a success, and the products retain the maximum useful properties, use the advice of the culinary experts:

1. Be sure to sterilize the container before placing food in jars. Otherwise, the twists will deteriorate.
2. Give preference to slightly unripe fruits so that the pulp does not turn into gruel during heat treatment.
3. Cut the fruit into medium-thick slices.
4. Prepare syrup with a margin. It must completely cover the melon, otherwise the slices will darken after clogging.
5. The amount of sugar listed 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 stand, even at room temperature.

Conclusion

Tinned in syrup or pickled melon is a real gourmet find. Fragrant sweet pulp, prepared according to a classic recipe or with the addition of various fruits and spices, will delight lovers of sweets. Take the advice of experienced chefs, experiment and prepare treats that will delight you in the winter.