Melon has a unique taste and aroma. Most people enjoy eating it at the end of summer - early autumn, when they harvest this crop. However, few people close the melon for the winter, and it is in vain: the melon in syrup is one of the most exquisite desserts that hardly anyone can refuse.
Cooking Features
It is easy to preserve a melon in syrup; even a novice hostess will cope with this task if she knows a few moments.
- For preservation, pick slightly unripe melons. If you cook sweet blanks of ripe melon, its pieces will turn into a shapeless mass.
- Cut the melon for its preparation in syrup should be chunks of medium size (1, 5-2 cm). Larger pieces may not have time to soak in syrup, and smaller pieces quickly lose their shape during heat treatment.
- Even an under-served melon can be sweet. It is not worth making syrup too rich and thick. Do not do without the addition of acid, which makes the taste of the workpiece more harmonious and contributes to its better preservation. Citric acid or acetic acid can be used as an acid, they are often replaced with lemon juice.
- Melon in syrup will turn out even more tasty and fragrant, if you add spices and spices during its preparation. You can use ginger, cinnamon, vanilla, cloves and other additives. Spicy ingredients should not be too much, otherwise they will kill the taste and aroma of melon, while they should emphasize and shade them.
- The cans for melon dessert are washed with soda and sterilized. The lids are boiled (also for the purpose of sterilization). Canned food can be closed only with metal lids, ensuring tightness; plastic ones will not work for this.
- After closing, the cans with melon are turned over and covered with a blanket. Cooling in the conditions of a steam bath, the blanks are subjected to additional preservation and then they stand better.
You can store melon in syrup at room temperature, but in a cool room, canned food is better.
Do not rush to open the cans with melon to taste it - the organoleptic qualities of this blank will be fully revealed only in 2 months.
Classic recipe of melon in syrup without sterilization
Composition (3 liters):
- melon (peeled) - 1, 8-2 kg;
- water - how much will leave;
- sugar - 0.5 kg;
- citric acid - 4 g.
Method of preparation:
- Clean the melon from the skins, remove the middle with the seeds. Pulp cut into cubes of 1, 5-2 cm.
- Sterilize the jars, lay out the melon pieces.
- Boil water, pour boiling water over melon slices. Cover the jars with clean lids, leave for 15-20 minutes.
- Pour the liquid from the cans into the pan. Some housewives poured water from the can into the sink, using fresh water to prepare the syrup. This is a mistake, since the workpiece is less fragrant because of this.
- Add sugar and citric acid to the water drained from the jar. Boil the syrup and cook for 5 minutes.
- Fill the melon with hot syrup, seal her cork tightly.
- Place the jars upside down, cover with a blanket and leave to cool in this form.
This is one of the easiest ways to preserve melons in syrup. The preform made from it is well worth it at room temperature.
Melon in syrup with lemon juice sterilized
Composition (1 l):
- peeled and sliced melon - 0, 6 kg;
- sugar - 0, 3 kg;
- lemon juice - 80 ml;
- water - how much will go into the banks.
Method of preparation:
- Cut the melted pulp with seeds and peel into cubes of about 1.5 cm.
- Sterilize the jars, fill them with melon slices.
- Pour lemon juice over the cans, preferably freshly squeezed.
- Pour the right amount of sugar into each jar.
- Boil water, pour melon.
- Cover the jars with lids.
- At the bottom of a large pot, lay a towel, put a can of melon on it.
- Pour warm water into the pan so that its level reaches the hangers of the cans.
- Put the pot on the fire, wait until the water boils.
- Sterilize jars with dessert in boiling water for 15-30 minutes. A quarter of an hour is sterilized by banks with a volume of no more than 0, 5 l, it takes half an hour. Closing the melon in syrup in jars of larger volume is impractical.
- Carefully remove the jars from the pan, roll them up.
- Invert the stock cans and wrap them. Leave to cool.
After cooling, the cans with melon in syrup can be put into the pantry or any other place where you usually have supplies for the winter - these canned goods do not require special storage conditions.
Melon in syrup with cloves and vanilla
Composition (3 liters):
- melon - 1, 8-2 kg;
- sugar - 0, 4 kg;
- apple cider vinegar (6 percent) - 40 ml;
- carnation - 3-4 pcs .;
- vanillin - on the tip of a knife;
- water - how much will go.
Method of preparation:
- Sterilize the jars and lids that fit them.
- Throw umbrellas at the bottom of the cans.
- Fill the cans with diced melon cubes (about 1.5 cm in size), having previously washed out and peeled it from the pulp with seeds, peel.
- Boil water and pour melon.
- Cover the jars with lids, leave for 15-20 minutes.
- Pour the melon infusion into the pan, mix it with sugar and vanilla. Bring the syrup to a boil and cook for 5 minutes.
- Pour in vinegar, stir.
- Remove the syrup from the fire and fill it with cans of melon.
- Hermetically close the jars and turn them over. Cover them with a blanket and leave in this form for a day.
The spicy flavor of this dessert makes it even more desirable than the traditional recipe.
Melon in syrup with cinnamon and ginger
Composition (3 liters):
- melon (peeled) - 2 kg;
- cinnamon - 1 stick;
- ginger root - 30 g;
- apple cider vinegar (6 percent) - 60 ml;
- sugar - 0, 35 kg;
- water - how much will leave.
Method of preparation:
- Arrange the melon peeled and cut into medium-sized cubes in pre-prepared jars (washed with soda, sterilized).
- Peel ginger root, cut into thin slices. Cinnamon stick smash. Fill them with two liters of water, bring to a boil. Leave to cool.
- Strain the cooled infusion, boil it, pour melon over it.
- After 15 minutes, pour the infusion back into the pan, mix with the sugar.
- Boil the infusion, boil it for 5 minutes.
- Add vinegar. Wait for the syrup to boil again.
- Fill them with melon, cork tightly, leave to cool upside down under something warm.
Cooled cans can be placed in a room where supplies for the winter are kept in the house.
Melon is tasty and fragrant, not only fresh, but also canned. In the winter it is often harvested in syrup. It can be plain or spicy. The technology of dessert preparation is almost independent of the recipe.
