A sweet and very fragrant fruit is most commonly consumed fresh, but it turns out that you can make jam, stewed fruit, jelly, honey and candied fruit from it. This fruit can also be dried, pickled and salted. Therefore, you can please yourself with a melon in the winter. In this article, various variations of the preparation of melon compotes will be considered.
Melon selection and preparation
Any melon is suitable for preservation in jars. But in the case of canning pieces, it is better if its flesh is dense, otherwise it will simply lose shape. And the more aromatic the fruit, the more aromatic the resulting drink. If the purchased fruit turned out to be not very sweet and you do not really want to eat it, or there is nowhere to put the crop in the garden, preservation recipes are very useful.
In order to cook this fruit, it needs to be peeled and seeds, and cut into pieces (depending on the recipe). Now we will dwell in more detail on how to make compote from this fruit.Did you know? 25% of the world's melons are from China. China produces 8 million tons of this fruit annually.
How to make compote from melon for the winter
1 can for 3 l40 minutes
Nutritional value per 100 g:
The pulp is cut into cubes of 2-3 cm.
Sugar and citric acid are poured into the water. The water is brought to a boil. The ingredients should completely dissolve. After that, the syrup turns off.
Banks are steam sterilized.
In the container, melon slices are laid for the entire volume.
Hot syrup is poured into containers.
Cans are put in a pot of water. At the bottom, you can put a tissue or towel. The water is brought to a boil and the jars are sterilized.
After this, the jars immediately roll up (the lids should also be sterilized). Turn the jars rolled upside down and cover with a thick warm cloth, you can use a blanket for slow cooling. Turn over and put into storage after cooling.
The pulp is cut into cubes of 2-3 cm.
Sugar and citric acid are poured into the water. The water is brought to a boil. The ingredients should completely dissolve. After that, the syrup turns off.
Banks are steam sterilized.
In the container, melon slices are laid for the entire volume.
Hot syrup is poured into containers.
Cans are put in a pot of water. At the bottom, you can put a tissue or towel. The water is brought to a boil and the jars are sterilized.Video recipe
Important! The same compote can be made without citric acid. But this component gives acidity and increases the shelf life of preservation.
Melon compote recipes with other fruits and berries
Consider other options for melon compotes. The cooking process for all of the recipes below is similar, if there are exceptions, then this will be indicated.
Compote with plums
1 can of 1.5 liters for 50 minutes
white table wine
50 ml
lemon acid
0.5 tsp
Nutritional value per 100 g:
- Sugar is brought to a boil with water, plums are boiled in it for about 5 minutes.
- Then all this is covered with a lid and left to cool completely.
- Melon is added and brought to a boil.
- Pouring wine, brewed for 2 minutes.
- Citric acid is added, everything is mixed and removed from the fire.
- After that it is poured into the tank.
Compote plum and apple
1 can of 2 l
Nutritional value per 100 g:
- Apples and melons are peeled from peel and seeds, plums from seeds.
- We cut everything in small pieces.
- The peel of apples is boiled for 15 minutes.
- After this, the liquid is filtered, sugar, apples and plums are added there.
- All this boils for 8 minutes.
- Then it is removed from the fire and melon is put.
- Then it is poured into the tank.
Compote of melon and peaches
2 cans per 3 l40 minutes
Nutritional value per 100 g:
- Sugar syrup is boiled for 10 minutes.
- Sliced fruits are poured with syrup and left for 5-6 hours.
- Then boil again for 5 minutes.
- Then immediately poured into banks.
Compote with grapes
2 cans per 3 l40 minutes
grapes (it is better to use raisins)
0.5 kg
Nutritional value per 100 g:
- Berries and melon pieces are stacked in a jar, filling it 1/3.
- Sugar is boiled with water for 3 minutes.
- Pour fruit to the top of the container.
- Leave for 5-6 hours.
- Then boil again for 5 minutes.
- Poured into banks.
Important! Compote with the addition of grapes is made without general sterilization. Before rolling, it is enough to pour only clean cans with steam.
It should be noted that it is not necessary to cook compote for canning. In the usual way, you can cook melon compote if there are pieces of stale fruit. It is enough to boil pieces of fruit in sweetened water for 3-4 minutes.
Terms and conditions of storage
Closed cans can be stored in the refrigerator or in a cool place, for example, in the cellar. It can be stored at a temperature of +1 ... + 20 ° С and humidity - 70–75%. If sterilization conditions were observed during the preservation process, then the shelf life is 24 months.
In addition to sugar, you can add zest of orange, lemon, all kinds of spices, herbs and fruits: pears, apples, plums, etc. You can make different combinations at your discretion. At the same time, the stages of preservation remain the same: banks and lids are sterilized, fruits are laid, poured with syrup, again sterilized already with contents and rolled up. After this, it is necessary to turn the banks over and leave to cool completely.
So, compotes with melon can be prepared in a variety of variations. A big plus is the ease of preparation, for those who are used to dealing with canning. It should be noted the excellent taste and aroma that this fruit gives to compotes.Did you know? The weight of the largest melon was 200 kg. In 2009, a fruit was raised by a farmer from Austria.
