We love melon for its unique aroma and taste.
We suggest you cook pickled melon.
Pickled melon - basic cooking principles
Which melon to use for pickling, everyone decides for himself. Some like slightly unripe fruits, others prefer to pickle melons of medium ripeness, and still others believe that fragrant melons are best suited. ripe melon with dense pulp.
Melons are washed well with a brush and wiped with a towel. The fruits are cut in half, seeds are selected with a spoon and cut into slices. Separate the pulp from the peel and cut it into small pieces. The melon is laid out in a sieve and immersed for a second in boiling water. Cool immediately by placing the pieces under the stream cold water.
Spices are laid out at the bottom of the washed sterile jars and the container is filled with pieces of blanched melon. A saucepan with water is put on fire, sugar is added to it and brought to a boil, stirring constantly. Then I pour in the vinegar, keep it on fire for a couple more minutes and pour the contents of the jars with hot marinade. Cover them with boiled lids and put the jars in a saucepan with hot water. Sterilize at a low boil for about a quarter of an hour. Then the jars are hermetically rolled up with a special key and completely cooled, wrapped in a warm cloth.
The melon is pickled with the addition of cloves, allspice, cinnamon and honey.
Recipe 1. Pickled melon in a spicy marinade
Ingredients
carnation - three buds;
allspice;
cinnamon - a small piece;
salt - 3 g;
purified water - a glass;
honey - 50 g;
vinegar - a glass;
sugar - a third of a glass.
Cooking method
1. My melon, wipe with a towel and cut in half. Remove the seeds with a spoon and peel. Cut the pulp into small pieces.
2. We wash the jars baking soda, rinse and dry. Boil the lids for five minutes.
3. We lay out the prepared melon in jars. We put water in a saucepan on fire, pour in sugar, add spices and salt. When the spicy mixture boils, pour in the vinegar and after a couple of minutes remove from heat. Cool the marinade completely and pour over the melon pieces.
4. We cover the jars with parchment and bandage it. We place the jars in a wide container, putting a linen towel on the bottom. Pour in water so that it reaches the shoulders of the cans, and boil for an hour. Then we take out the jars, close them with plastic lids and send them for storage in a cold place.
Recipe 2. Pickled melon in honey marinade
Ingredients
half a kilogram of melon;
a glass of purified water;
a small piece of cinnamon;
honey - 30 g;
two cloves;
table salt - 10 g;
a glass of 6% vinegar.
Cooking method
1. We put a saucepan with purified water on the stove. Add honey, cinnamon, salt and cloves to it. When the liquid begins to boil, pour in the vinegar, boil for a couple more minutes and turn off the heat. Cool the marinade completely.
2. For pickling, we take a melon of medium maturity. We wash it under the tap with a brush and wipe it with a towel. Cut in half and scoop out the seeds with a spoon. Cleaning off sharp knife peel. Cut the pulp into small pieces.
3. Wash the jars with baking soda and rinse thoroughly. We are discussing glass container and put the chopped melon pulp into it. Pour in cooled marinade. Cover with boiled lids.
4. We place the cans of melon in a wide saucepan, the bottom of which is covered with a linen napkin. Pour water into the pan so that it reaches the shoulders of the container. We bet on slow fire and sterilize at a low boil for forty minutes. Carefully remove the jars and seal tightly. Serve pickled melon as a side dish meat dishes.
Recipe 3. Pickled melon stuffed with cloves
Ingredients
vinegar - 600 ml;
clove buds;
sugar - 400 g;
cinnamon stick.
Cooking method
1. Wash the melon under the tap, wipe it with a napkin and cut it in half. Remove the seeds with a spoon. Cut the pulp into slices. Stuff each with cloves and place in a bowl. Sprinkle the melon with sugar.
2. Combine vinegar with sugar, cloves and cinnamon. Stir until sugar is completely dissolved. Pour the melon slices with the resulting marinade and leave for a day at room temperature.
3. The next day, drain the marinade into a saucepan and place on the stove.
4. Wash the jars with baking soda and rinse thoroughly. Sterilize over steam or in the oven. Arrange the melon on the prepared container. As soon as the marinade begins to boil, fill the contents of the jars with it and seal tightly with boiled lids.
Recipe 4. Pickled melon with ground paprika
Ingredients
kilogram of melon;
canteen or white vinegar- 100 ml;
honey - 50 g;
two cloves;
sugar - 50 g;
ground paprika;
table salt - a pinch;
allspice - 5 g;
two badian stars.
Cooking method
1. Wash the melon with a kitchen brush. Cut it into pieces, remove the seeds with a spoon and peel with a sharp knife. Slice the pulp into strips, and then crumble into small pieces.
2. Place star anise and cinnamon stick at the bottom of the saucepan. Add sugar, honey and salt. Pour the spices with purified water and put on the stove. When the liquid begins to boil, put the pieces of melon into it and add ground paprika. Boil for ten minutes over low heat. At the end, pour in the vinegar and remove from heat. Cool to room temperature.
3. Arrange the melon pieces in sterile and dry jars and pour over the marinade. Cover with boiled lids. Put the glass container in the oven for 25 minutes. Sterilize at 150 C.
4. Carefully remove the jars with a towel and roll up the key. Cover the preservation with a warm blanket and leave for a day.
Recipe 5. Pickled melon with ginger
Ingredients
citric acid;
two slices of ginger;
sugar - 100 g.
Cooking method
1. Wash the melon with a brush. Peel off the skin with a sharp knife. Cut it into pieces and remove the seeds with a spoon. Grind the pulp into arbitrary pieces.
2. Peel and rinse the ginger. Cut the root into thin slices.
3. Wash the jars with baking soda, rinse well and send for sterilization in the oven. Boil the lids for several minutes.
4. Place a slice of ginger in each jar and fill the jar with melon pieces. Pour in 50 g of sugar and add a pinch of citric acid.
5. Fill the melon in jars with boiling water and cover with lids. Place the melon containers in a wide saucepan filled with hot water, after laying a linen towel on the bottom. Sterilize the jars for seven minutes at a low boil.
6. Hermetically roll up the cans with a special key and turn over. Wrap with a warm cloth and leave for a day. Store pickled melon in the cellar.
Recipe 6. Pickled melon with cherries
Ingredients
900 g of melon pulp;
5 g ground cloves;
220 g cherries;
cinnamon stick;
2.5 liters of filtered water;
150 ml of vinegar;
60 g of table salt;
450 g of granulated sugar.
Cooking method
1. Wash the melon under the tap using a soft brush. Cut the fruit into slices and remove the seeds with fibers with a spoon. Carefully cut off the skin with a sharp knife. Cut the pulp into small arbitrary pieces.
2. Wash the cherries. Using a pin, carefully remove the pits and place the berries in a sieve to drain the juice.
3. Pour salt into the water and stir until its crystals dissolve.
4. Put the prepared melon into a deep container, and fill it with saline. Leave overnight. The next morning, drain the liquid into a saucepan.
5. Add cinnamon, sugar, cloves to the water drained from the melon. Put on fire. When the liquid begins to boil, pour in the vinegar and boil for a couple of minutes. Dip the melon and cherries into the marinade. Simmer on the lowest heat for about an hour until the melon becomes almost transparent.
6. Arrange the melon with cherries along with the marinade in sterile dry jars and roll up with a special key. Cool the preservation and store it in the basement.
Recipe 7. Pickled melon with chili peppers
Ingredients
one and a half kilograms of melon;
black currant leaves;
one and a half chili peppers;
75 ml 9% vinegar;
3 g of clove buds;
30 g of table salt;
5 g of allspice peas;
125 g sugar;
liter of filtered water.
Cooking method
1. Wash the melons, cut in half and remove the fiber with seeds with a spoon. Peel the flesh from the peel and chop it into small arbitrary pieces.
2. Put currant leaves on the bottom of sterile dry jars. Half- liter jar put half a chili pepper, and a whole one in a liter. To remove the seeds or not - decide for yourself. If you want to receive spicy snack, you can leave the pod whole.
3. Fill jars with melon pieces. Put a pot of water on the stove, add sugar to it and table salt, clove buds and allspice. Boil from the moment of boiling for three minutes.
4. Pour the hot marinade over the jars and spread the spices evenly.
5. Cover the bottom of a wide pan with a towel, put the jars on top, covering them with lids. Pour water into the pan so that it reaches the shoulders. Sterilize at a low boil for ten minutes, then roll up with a special key.
For pickling, you can use absolutely any variety of melons.
The melon must not show signs of damage or rot.
It will be easier to remove the seeds if you use an ordinary tablespoon for this.
The jars in which you will lay the crushed melons must be sterile and dry.
love original delicacies? Do you want to spoil your family and friends with something unusual winter? An excellent option is a pickled melon. It is very easy and simple to cook it. But the taste is simply unsurpassed. You can't stop eating this dish!
Marinated melon - incredibly delicious!
So, in order. Marinated melon is, first of all, very tasty. In the East, they say that this dish gives men courage and strength, and makes women desirable.
In fact, pickled melon is not used at all because of beliefs, and not even because useful properties fetus. They love it for the taste. Always great fresh. But it doesn't last long. This requires a special room with the right temperature. You can store melons hanging in baskets. But not everyone can afford it either. Therefore, for the winter, the fruit is dried, dried and preserved. You can use it to make salads, ice cream and desserts. In general, everything is up to you.
What will be needed?
Pickled melon for the winter is a must-try dish. This is a great side dish for baked and fried meat. The dish also goes very well with poached or fried fish. Pickled is suitable for poultry and game. Just don't forget that for diet food such a delicacy is not good.
So what do you need to make this fine dining? A kilogram melon of any kind, a couple of tablespoons of honey, a tablespoon of granulated sugar, a cinnamon stick, a little salt, a couple of star anise, a couple of clove buds, paprika, 100 ml of vinegar.
We cook the brine
Where to begin? Preparing marinated melon is very simple. The fruit is washed thoroughly. Best of all with a special kitchen brush. After that, the melon is cut into pieces and peeled with a sharp knife. Slices are cut first into strips, then into small pieces. Now the melon can be sent to the marinade.
To prepare it, a cinnamon stick, anise or star anise, sugar, salt and honey are placed at the bottom of a small saucepan or stewpan. Water is poured into the spices. You need to let it boil. Next, melon and paprika are added. The melon is boiled over low heat for about ten minutes. At the very end, table vinegar is poured in. The brine is cooled to room temperature. Everything is bottled chilled.
final stage
The melon in the marinade is sterilized in the oven for twenty-five minutes at a temperature of one hundred and fifty degrees. Banks are removed with napkins or kitchen towels. They are closed with boiled clean screw caps. You can also roll them up. Banks are wrapped in a warm blanket “under a fur coat”. Remain at rest until completely cooled, about a day. You can store the workpiece in the pantry at room temperature or in the cellar. That's all. Knowing how to pickle melons, you can always please your guests with an original gourmet delicacy. Believe me, they will definitely appreciate this delicious taste.
More options
However, pickled melon can be prepared a little differently. The recipes are not too different, but some little things are worth noting.
So, we mix enamel saucepan a glass of vinegar, a glass of water, an incomplete glass of sugar, a couple of tablespoons of honey, a little cloves, a piece of cinnamon, salt and allspice to taste. All this must be boiled, cooled and strained.
Melon of medium ripeness is washed, cut in half. The core, along with the seeds, is removed, the peel is cut off, and the pulp is cut into cubes. The prepared melon is placed in small glass jars, poured with cold marinade, closed parchment paper and tied up. Banks need to be placed in a deep bowl, after putting thick paper on the bottom. Water is poured into the dishes to the level with melon and boiled for about an hour. After you remove the dishes from the heat, leave the jars in it until completely cooled. Then they are taken out of the water and placed in a cold place.
Another option. Take two medium slightly greenish melons. For syrup, you will need one and a half liters of water, half a kilogram of sugar, 150 grams of vinegar. Melon is peeled, cut into slices. At the bottom of each jar, you need to put a little cloves, after which - lay out slices of melon. Everything is poured with syrup and sterilized for fifteen minutes. Given these proportions, four liter cans of pickled melon are obtained. The taste is simply divine. This dish is very reminiscent of canned pineapple. Toward the end of summer, you should definitely think about such blanks for the winter.
In a word, pickled melon is very tasty. The main thing is to take slightly unripe fruits for this purpose. But by no means green! Otherwise, you will end up with neither smell nor taste. Follow all the above recommendations and you will be able to enjoy your favorite fruit in the cold season, remembering the warm summer days. Choose your favorite recipe and go for it! Bon appetit!
Even melon can be prepared for the winter and enjoy its wonderful taste out of season. This sweet and honey product preserved by the most different ways. If you add cloves, cinnamon or vanilla, the aroma and taste will exceed any expectations. Another interesting option is the preservation of melons for the winter in jars, like pineapple. To taste, gourd culture becomes as close as possible to ripe and juicy pineapple.
To roll a sweet fruit in a container, you must first prepare the melon and boil the syrup. All storage containers must pass heat treatment. You can pre-sterilize the jars by holding the containers over the steam for several minutes.
And also good cleaning of containers with soda solution and sterilization of already filled cans is allowed. Heat treatment of the filled container is carried out in a wide saucepan with boiling water. After all the procedures, the twists are turned over and covered.
Selection and preparation of main ingredients
There are often only a few popular varieties of juicy berries on sale. It is recommended to pick up weighty fruits of an elongated shape. This variety is best suited for conservation and long-term storage.
You need to navigate by volume - the largest fruits are much sweeter.
Sometimes you may encounter a problem when cooking - the melon quickly loses its shape and boils. To prevent this from happening, it is better to choose fruits with orange flesh. They are much stronger and denser. Not too ripe berries or varieties with fibrous and loose pulp are suitable for winter harvesting. The melon must be brushed, cut into slices and the seeds removed.
cooking recipes
At home, it will not be difficult to prepare juicy and fragrant berry, if you strictly follow the recipe and technology. Many dishes are prepared from this sweet component: jam, jam, compote, marshmallow, confiture. But it is also recommended to prepare preservation from pieces of melon, which, according to palatability will be similar to pineapple.
In the case of melon, you can experiment and select the most gourmet recipes and winter harvesting methods.
with ginger
Pickled melon combined with grated ginger root creates an unusual flavor combination. The preparation according to this recipe has a rich aroma and bright taste, so real gourmets will like it.
Components are specified for a liter container. Ingredients:
- one medium melon;
- 150 grams of sugar;
- a pinch of lemon salt;
- filtered water;
- 70 grams of grated ginger root.
How to cook: prepare the main product: cut the berry into small pieces. Ginger root can be sliced or grated. Sterilize the containers and place the ginger root in them. Throw in addition slices of sweet fruit and cover with sugar. Don't forget to add citric acid. In a separate container, boil the liquid and pour all the components with boiling water.
Carry out heat treatment: place jars with the workpiece in a saucepan with boiling water and hold for 10 minutes. Only after that you need to cork, turn over and allow time to cool.
with pineapple
IN harmonious combination With pineapple juice you can achieve an excellent result - tender, sweet and slightly sour melon preservation. When you add such a preparation to a salad or a sweet dish, you get cooking masterpiece with unique taste. Ingredients:
- two small melons;
- 100 milliliters table vinegar;
- 1.5 liters of filtered water;
- 500 grams of sugar;
- a few cloves;
- medium pineapple.
How to cook: you need to take care of the cans for conservation in advance - wash well with soda solution and heat treat. Peel the main component from the peel and cut into medium cubes. Peel the pineapple and cut into thick slices. Then you need to take the buds of cloves and place them on the bottom of the container for closing. Add pineapple and chopped melon there.
After you need to prepare a sweet syrup. Boil water, sugar and vinegar in a separate pot for cooking. With the resulting hot solution, you need to fill the containers and sterilize the jars. To do this, hold the containers in a saucepan with boiling water for 15 minutes. Roll up, turn over and store.
In spicy syrup
For conservation sweet berry according to this method, you will need to add spices and a little strong drink. Such a composition of taste creates a unique aroma and will be an excellent decoration. holiday table. original recipe many will like it. Ingredients:
- two medium fruits;
- a couple of cloves;
- 600 grams of sugar;
- half a liter of filtered water;
- 250 milliliters of port wine;
- cinnamon;
- vanilla sachet.
How to cook: clean the main product, cut in half and, using a special cutlery, make small balls from the pulp. In a separate container, mix water, cloves, sugar, cinnamon and vanilla. Boil the mixture and boil until the sugar is completely dissolved. Then place the melon balls into this container and add the port wine.
Turn off the burner, cover with a lid and leave the syrup for 10 minutes. Remove the balls with a slotted spoon from the container, and boil the syrup again. Then repeat the process: place the circles in the syrup and wait for it to cool completely. Then you need to move the circles into sterile containers, pour them with syrup and roll them up. Send the workpiece for storage.
Without sterilization
To minimize the cooking time of winter pickled snacks, you can choose the best recipe for yourself. One of these fast methods blanks "on hastily» is a recipe without sterilization of containers. The taste and shelf life of such a blank remains the same, and the time for preparing other preservations is much longer.
Ingredients:
- one medium melon;
- 2 liters of filtered water;
- half a lemon;
- faceted glass of sugar.
How to cook: basic sweet product Rinse, peel and cut into small cubes. In a separate container for boiling, boil the liquid and place melon cubes in it. Wait a few minutes and pour lemon juice, which must be pre-squeezed. Pour the indicated amount of sugar and boil the mixture for half an hour. Pour sweet syrup into clean containers and preserve. Turn the containers over and wait for complete cooling. Hide the workpiece for storage.
In honey with cinnamon
An abundance of spicy ingredients and fragrant honey will allow you to cook a special and extraordinary delicious preparation. If you want new incredible flavor combinations, you should definitely try the preservation according to this recipe.
Ingredients:
- 2 medium melons;
- 150 grams of flowing honey;
- a pinch of salt;
- cinnamon stick;
- 100 grams of sugar;
- carnation;
- 200 milliliters of vinegar;
- allspice.
How to cook: prepare the base of the recipe: peel and cut into small cubes. In not large saucepan put spices, honey, salt and sugar. Pour in the liquid and prepare a sweet syrup. Boil the mixture, add the chopped cubes. Keep on low heat for 15 minutes to collect juice.
After the time has elapsed, pour the indicated amount of vinegar, mix and remove from the stove. Place the main component in sterile containers, pour hot syrup. Carry out sterilization in the oven. Turn over, wait for cooling and hide for storage.
Pickled melon - Have you ever tried such an unusual melon preparation? Now, watermelon is often pickled, but not every housewife knows that a ripe and fragrant melon, too, can be prepared for the winter. Try making pickled melon with this easy homemade recipe.
For the preparation of pickled melons, well-ripened melons, but with dense pulp, are suitable.
In addition to melons, we need the following products:
- Ground cinnamon 0.5g. (calculated for a liter jar of workpiece)
- Cloves (grains) 3-4 pcs. (calculated for a liter jar of workpiece)
- Water 1.5 liters (calculation for 5 liter jar blanks)
- Sugar - 550g. (calculation for 5 liter jar blanks)
- Table vinegar concentration 5% (calculation for 5 liter ban. blanks)
Melons should be thoroughly washed with a brush and blotted with water. Then, the fruits of the melon should be cut in half, peeled, scooped out the seeds with a spoon and cut into small square pieces.
We blanch the resulting pieces. It's easy to do, but some skill won't hurt. Recall how to blanch properly: very quickly, just for one second, immerse the melon slices in boiling water, take it out and immediately cool it in clean cold water.
We put spices (cloves, cinnamon) on the bottom of the prepared container, put blanched melon on top of the spices and pour hot marinade filling.
We cover the jars filled and filled with boiling marinade with sterile seaming lids and put them in a container with water brought to 50 degrees. Sterilize for approximately 12 minutes.
After sterilizing the jar homemade must be immediately rolled up and cooled.
An open pickled melon in winter will immediately fill the kitchen with the smell of ripe fragrant melon, a kind of “summer scent”. Yes, and the taste of this unusual workpiece, You will not be disappointed. It can be eaten as an independent delicacy, or you can bake it. fragrant pie with melon filling.
The autumn harvest of melons can be stored for the winter not only in the form of jam, jam or dried slices. The preservation method allows you to make a winter preparation that, in taste and consistency, will be similar to a fresh, freshly cut sweet melon.
Fragrant melon pulp is good on its own. However, it easily absorbs other smells, and therefore allows you to experiment. In a jar of canned melon, you can put spices (cloves, vanilla, cinnamon), fresh ginger, pineapple, honey. Preparing for conservation takes a matter of minutes, so wrapping up a few jars for the winter can be quick and easy.
Canned melon for the winter in jars - general principles of preparation
To prepare a melon for conservation, it must be thoroughly washed with a stiff brush, cut into large chunks, cleaned out the core along with the seeds and cut off the skin. Cut large melon slices into neat small cubes (with an edge of three to four centimeters), which are easy to fill glass jar. It remains to boil the syrup, and the melon canned for the winter in jars is ready.
If jars with syrup-filled melons are sterilized before filling, then it is not necessary to ignite or steam them before filling. Just a good wash with baking soda is enough. If a canned melon is being prepared for the winter without sterilization, that is, immediately on a turn-key basis, then the jars must first be steamed over boiling water or calcined in the oven.
How to sterilize filled jars? At the bottom of a wide pan you need to put an old towel and place the container on it. Pour lidded jars warm water under the neck so that the water does not reach three centimeters to the shoulders. After boiling water, sterilize half-liter jars for 10 minutes, "seven hundred" and liters - 20 minutes.
You need to cool canned melons in the same way as others winter preparations: turn the lids down and wrap with a warm old blanket, fur coat or blanket.
Canned melon for the winter "Sugar"
Sugar melon, preserved for the winter in jars, is very tasty. It retains the natural aroma and acquires a richer taste. All winter you can eat natural, almost fresh melon and pamper your home with excellent pastries.
Ingredients:
Large ripe melon;
Two liters of clean water;
Four glasses of granulated sugar;
A teaspoon of citric acid.
Cooking method:
Arrange the prepared melon pieces in sterilized jars.
Boil syrup. To do this, pour water into a saucepan, add sugar and put on fire.
While stirring the syrup, wait until the sugar grains are completely dissolved.
When the syrup begins to boil, add citric acid.
Boil the syrup with acid for three minutes.
Pour the melon slices into boiling sugar syrup.
Sterilize melon canned for the winter in jars covered with lids for ten minutes.
Seal the workpiece, cool and store in a cool room.
Canned melon with ginger
The root of fresh ginger gives the melon a special fresh note, tender and at the same time bright taste. For lovers spicy dishes such a variant of melon canned for the winter in jars will be a real discovery. Ingredients listed are approximately per litre. finished product.
Ingredients:
Medium sized melon;
A piece of ginger root (3-4 cm);
One hundred grams of white sugar;
A pinch of citric acid;
Cooking method:
Cut the melon into small pieces.
Peel the ginger root with a knife and cut into thin slices.
Put ginger circles at the bottom of sterilized jars.
Fill a glass container with melon slices.
Pour in the amount of granulated sugar.
Add citric acid to each jar.
Boil water and pour melon slices with boiling water (leave 1.5-2 cm of air from the surface of the water to the lid).
Prepare a pot for sterilization.
Sterilize the melon, then cork and cool.
Store in pantry or winter refrigerator.
Canned melon with pineapple
A simple recipe for a fragrant and very tasty melon billet. In combination with pineapple, melon acquires a spicy sourness, which is enhanced by spicy cloves and vinegar. Such canned melon is good in meat salads, and in sweet dishes.
Ingredients:
Two small melons;
150 ml of table vinegar;
One and a half liters of drinking water;
Six cloves;
Half a kilo of white sugar.
Cooking method:
Prepare jars for conservation.
Cut melon.
Throw two cloves into each sterilized glass jar.
Place and press down on the melon slices.
Add sugar to the water, dissolve on fire with constant stirring.
Before boiling the syrup, pour vinegar into it, mix.
Pour the contents of the jars with hot vinegar syrup.
Sterilize the melon as described above for fifteen minutes.
Cork and send to cool under the covers.
Keep jars cool, away from sunlight.
Canned melon for the winter in spicy syrup
From spices and port wine you can make an amazing syrup for canned melon. Unusual taste And original submission will turn original blank a delight for gourmets.
Ingredients:
Two small melons;
Three cloves;
Half a kilo of sugar;
Half a liter of water;
A glass of port wine (230 ml);
cinnamon stick;
Vanillin sachet or pod natural vanilla.
Cooking method:
Cut the skin off the melon, discard the pits.
Take a special spoon for forming ice cream and take out the melon pulp so that you get beautiful balls.
Pour water into a large saucepan, add vanilla and cinnamon, add cloves and granulated sugar.
Bring syrup to a boil, stirring constantly.
As soon as the syrup boils, turn off the heat and throw in the sweet liquid melon balls.
Pour in the port wine, close the lid and let the melon balls brew for fifteen minutes.
Remove the melon with a slotted spoon, put in a separate bowl.
Return the syrup to the fire again and reduce by half over medium heat.
Put the melon pieces into the boiled thick syrup and let it cool completely.
Divide the melon balls into sterilized jars.
Strain the syrup and pour into jars over the balls.
Pour a tablespoon of port wine into each jar, if desired, add a clove bud and half a vanilla pod (which were boiled in syrup).
Sterilize filled jars for half an hour, covering tin lids.
Cork jars, cool properly and send for storage.
Melon preserved in honey with cinnamon
A rich bouquet of spices combined with honey and vinegar make this recipe special. If you want to treat yourself to something unusual and tasty in winter, be sure to try to cook such melon canned for the winter in jars.
Ingredients:
two kilograms of peeled melon;
140 grams natural honey;
a pinch of salt;
fifty grams of granulated sugar;
two cinnamon sticks;
four pieces of cloves and star anise;
two hundred milliliters of 9% vinegar;
a pinch of ground paprika;
three peas of allspice.
Cooking method:
Prepare the melon by slicing small cubes.
Put all the spices (except paprika), spices and honey, salt and sugar in a saucepan.
Pour in a norm of water and cook fragrant syrup.
When the contents of the saucepan boil, throw in the melon and add the paprika.
Simmer the melon pieces for ten minutes over low heat.
Pour in the vinegar, stir and turn off the heat.
Arrange the melon in jars, pour over the marinade.
Put the filled jars in the oven and dry sterilize at a temperature of 150 degrees. Half an hour is enough.
Take out the jars and seal immediately.
Cool in the same way as for sterilization in hot water.
Store in a closet.
Canned melon for the winter without sterilization
More fast way blanks are canned melons for the winter without sterilization. The time savings are significant, and the taste and duration of storage with this method of preservation do not change.
Ingredients:
Half a kilo of peeled melon;
Two liters of water;
Half a lemon;
A glass of sugar.
Cooking method:
small pieces with a side of 2 cm cut the melon.
Boil water.
Throw melon cubes into boiling water and cook over low heat for three minutes.
Squeeze juice from half a lemon and pour into boiling water.
Add a norm of sugar, mix and cook the contents of the pan for fifteen minutes.
Pour into sterilized jars.
Cork a melon canned for the winter without sterilization, turn the jars over and cool.
Keep stock refrigerated.
Canned melon for the winter in jars - tricks and tips
Preservation of melons great option processing of unsweetened fruit. If the melon was bought unsuccessfully, do not throw it away or eat it through force. It is better to preserve in sugar and enjoy the winter.
An overripe fruit or a variety with a loose fibrous structure is not suitable for conservation: it will simply fall apart. The result will be especially deplorable if you try to make canned melon for the winter without sterilization. The output will be a mass resembling jam, and not individual slices.
To easily cut a melon, you can do this. Cut the melon as usual, slices along with the crust. Divide each slice with transverse cuts into small pieces. Then just cut the flesh with a sharp knife from the crust. Get small cubes of small size.
When sterilizing filled jars in a pot of water, strong seething should not be allowed. Water for sterilization may get inside the jars.
Canned melon syrup is perfect for soaking cakes, making fruit drinks or jelly.
