Melon in syrup for the winter: recipes without sterilization, with zucchini, reviews

Content

1 How to cook melon in syrup for the winter
2 Recipes for melon in syrup
3 Terms and conditions of storage
4 Reviews of melon in syrup for the winter
5 Conclusion

Preserving fruits is a great way to preserve the taste and beneficial properties. For those who are tired of traditional preparations, the best option would be melon in syrup. It can be a good alternative to jam and compotes.

How to cook melon in syrup for the winter

Melon is a member of the pumpkin family. Most often it is eaten raw. In addition to its ability to quench thirst, it is famous for its rich vitamin composition. It includes:

ascorbic acid;
iron;
cellulose;
potassium;
carotene;
vitamins of groups C, P and A.

Before preparing melon in syrup, you need to pay attention to the selection of fruits. It is advisable to give preference to the Torpedo variety. It is distinguished by its juiciness, bright aroma and sweet taste. There should be no damage or cracks on the peel. The tail must be dry.

The process of preparing fruit for canning involves thoroughly washing and chopping the fruit. After clearing the fruit of seeds and peel, you need to cut it into small pieces. Cooking of fruits is not provided. They need to be placed in jars and filled with hot syrup.To extend the shelf life, melon in syrup is preserved. By adding fruits and nuts to the recipe, you can increase the value of the dessert and improve its taste.

Recipes for melon in syrup

Canned melon in syrup is used to soak biscuits and added to ice cream and cocktails. The most popular is the classic recipe. It will require the following ingredients:

1 liter of water;
5 g citric acid;
1 melon;
vanilla pod;
300 g granulated sugar.

Cooking process:

The melon is peeled from seeds and cut into pieces, filling the glass jar ¾ full.
Water, sugar, citric acid and vanilla are mixed in a saucepan and then brought to a boil.
After cooling, the syrup is poured into jars.
The lids are closed in the standard way, having previously sterilized them.

Attention! If you cut the melon too finely, the dessert may turn into mush.

Melon in syrup for the winter without sterilization

Melon dessert prepared using the aspic method turns out no worse than other recipes. Citric acid serves as a preservative in the recipe. To get 2 servings of dessert you will need the following components:

250 g sugar;
1 kg melon;
3 pinches of citric acid.

Cooking algorithm:

The jars are doused with boiling water.
The melon is cut into small pieces, after removing the peel.
The pieces are compacted tightly into jars.
Pour boiling water over the melon and leave for 10 minutes.
The water from the jar is poured into a saucepan and sugar and citric acid are added to it.
After bringing the solution to a boil, it is poured into jars.
After 10 minutes, the procedure for boiling the drained syrup is repeated.
At the last stage, the jar is rolled up with a lid.

Important! It is strictly forbidden to combine melon dessert with fermented milk products and alcoholic beverages. This will negatively affect the functioning of digestion.

Melon with zucchini in syrup for the winter

A dessert based on zucchini and melon has an exotic taste. It can be confused with pineapple jam. This delicacy is perfect for the holiday table and can complement any baked goods. The following components will be required:

1 kg sugar;
500 g melon;
500 g zucchini;
1 liter of water.

The dessert is prepared according to the following scheme:

The ingredients are cut into even pieces, after removing the peel and internal contents.
While the fruit and vegetable mixture stands aside, prepare the sugar syrup. Add sugar to the water and bring to a boil, stirring with a spoon.
After boiling, the ingredients are thrown into the syrup and kept on low heat for 30 minutes.
After preparation, the dessert is poured into jars and sealed.

Melon in syrup for the winter in jars with lemon

For those who don’t like sugary desserts, melon syrup with lemon is suitable. It is prepared based on the following components:

2 liters of water;
2 tbsp. Sahara;
1 unripe melon;
2 lemons;
2 mint branches.

Cooking principle:

All components are thoroughly washed.
The melon pulp is cut into cubes. The lemon is divided into slices.
Place a melon at the bottom of a deep container, and put mint and lemon on top.
Pour boiling water into the container and leave for 15 minutes.
The water is poured into a saucepan and sugar syrup is prepared from it.
The fruit mixture is poured with hot syrup, after which the jars are sealed.

Melon in sugar syrup for the winter with bananas

Melon goes well with banana. In winter, a dessert with the addition of these ingredients can bring summer notes into everyday life.The following ingredients will be required:

1 tsp. citric acid;
1 melon;
2 liters of water;
2 unripe bananas;
2 tbsp. Sahara.

Preparation:

The jars are sterilized and then thoroughly dried.
The bananas are peeled and the melon is washed. Both components are cut into cubes.
The fruits are placed in layers in a jar.
Cool boiling water is poured into the container, and after 10 minutes it is poured into a separate container and used to prepare sugar syrup.
After combining the ingredients, the jars are rolled up in the standard way.

Comment! During storage, the jars must be turned over periodically. The pieces should be completely covered with syrup.

With pear

Pear in combination with melon is often used as a pie filling. The variety of pear does not matter much. But it is advisable to give preference to less watery options. To get a dessert designed for 5 people, you will need the following ratio of components:

2 kg melon;
2 tbsp. Sahara;
2 kg pears.

Recipe:

The fruits are treated with warm water and cut into large pieces.
Sugar syrup is prepared according to the standard scheme - 2 tbsp. sugar is diluted with 2 liters of water.
The finished syrup is poured into jars with melon-pear mixture.
Banks are preserved. If the dessert is expected to be eaten in the coming days, there is no need for preservation. You can simply close the jar with a screw cap.

With figs

Fig fruits are known for their rich content of substances beneficial to the body. Among other things, they are distinguished by good nutritional value and quick relief from hunger. Dessert with melon and figs has a rich and unusual taste.

Ingredients:

2 tbsp. Sahara;
a pinch of vanillin;
1 fig;
1 ripe melon;
1 tsp. citric acid;
2 liters of water.

Cooking algorithm:

The lids of the canning jars are sterilized and thoroughly dried.
The main ingredient is crushed into medium-sized cubes.
Fresh figs are cut into large slices. If dried figs are used, they are first soaked in warm water.
The components are placed in a jar in layers and poured with boiling water.
After 10 minutes, the liquid is poured into a separate container and mixed with the remaining ingredients. The resulting composition is placed on the fire, waiting for it to boil.
The fruit mixture is poured with syrup. The jars are sealed with a lid using a seaming machine.
The dessert is stored in a dark place, wrapped in a warm blanket. The jars must be positioned with the bottom facing up.

With ginger

The combination of ginger and melon can be used as a prophylactic during colds. It has the ability to increase immunity and tone the body.

Components:

2 tbsp. Sahara;
1 tsp. citric acid;
1 melon;
1 ginger root;
2 liters of water.

Recipe:

The seeds are carefully removed from the fruit and the peel is peeled.
Remove the skin from the ginger using a vegetable peeler. The root is cut into small slices.
The ingredients are steamed with boiling water, and after 7 minutes it is poured into another container.
Sugar syrup is prepared from the resulting liquid.
The components are refilled with slightly cooled syrup. The jars are covered with lids.
After a couple of days, the product becomes completely ready for use.

Terms and conditions of storage

Canned melon in syrup can be stored for 3 years. But it is advisable to eat reserves in the first year after spinning. Immediately after sealing, the jars should cool completely. At the next stage, they are carefully checked for swelling. Only after this the supplies are removed to the basement or cellar. The dessert can also be stored at room temperature.But it is important to keep it away from heating appliances.

Reviews of melon in syrup for the winter

Semenova Ekaterina Gennadievna, 29 years old, Novovoronezh

I have loved melon in sugar syrup since childhood. I used to often take my mother’s supplies. Over the last couple of years I started making dessert myself. The recipe is simple, but when prepared, the delicacy is very tasty. Helps out when you don’t know what to serve on the table when guests arrive.

Goryanov Vladimir Igorevich, 47 years old, Krasnodar

My wife and I have been rolling melon for the winter for quite some time. We've already tried a lot of different recipes. What I liked most was the combination of melon and figs in syrup. The taste is quite unusual. Of course, such a delicacy is not for those losing weight, as it is very high in calories. But the benefits of it are obvious!

Skrebkova Olga Nikolaevna, 38 years old, Smolensk

I like to stock up on melon ginger dessert for the winter. But we begin to open banks in the fall, when the cold becomes active. Children enjoy eating dessert as part of baked goods and in its pure form. There is no need to force it, as the product is very tasty. Ginger adds piquant notes to the taste and at the same time saturates the body with vitamins.

Conclusion

Melon in syrup is a wonderful dessert that retains its beneficial properties for a long time. It will be a successful decoration for the holiday table at any time of the year. The components included in the product are useful for both adults and children.