Melon has a special aroma - fresh and at the same time warm, sweetish, but not cloying. If you prepare a melon compote for the winter, you can temporarily return the summer, inhaling the sunny smell of a delicate-tasting drink. In addition, it is well refreshed, quenches thirst and with all this is also useful.
Cooking Features
Cooking melon compote for the winter has its own characteristics.
- Despite the fact that everything is useful in a melon, only its flesh is on compote. To do this, well-washed melon is peeled, the seeds are removed from it, and then the melon pulp is cut into cubes.
- Melon ideal for making compote for winter is ripe, juicy, but not soft.
- It is necessary to pour melon compote over sterilized jars, which immediately after filling must be screwed on with metal caps boiled in water. Only under this condition the melon compote will stand all winter.
In addition, it can be said that the melon compote turns out to be delicious if it is cooked with the addition of some spices or sour fruits. In this and in another case, it is necessary to strictly observe the recipe.
A simple recipe for melon compote for the winter
Composition:
- melon (already peeled) - 1 kg;
- water - 1 l;
- granulated sugar - 200 g.
Method of preparation:
- Wash the melon and cut into small slices (about 2-3 cm each).
- Pour sugar into slices and put the dishes with them in the fridge for 3-4 hours. During this time, melon pour juice.
- In a saucepan, boil water and pour melon over it.
- Place the container of melon on the fire, boil and boil for 3-4 minutes.
- Pour the finished compote over the cans and spin them.
Melon compote has a pleasant delicate taste and aroma, it is sweet, and some believe that it lacks sourness. For drink lovers, the recipe with citric acid is a bit more.
Compote from melon with citric acid
Composition:
- melon pulp - 1 kg;
- water - 1 l;
- granulated sugar - 350 g;
- citric acid - 2 g.
Method of preparation:
- Prepare a melon by peeling it from seeds, rind, and cutting its pulp into small cubes (one and a half to two centimeters).
- Boil the water, put the sugar in it and put the melon pieces. Boil 5 minutes after boiling.
- Pour in citric acid, stir and turn off the heat.
- Spread the melon pieces over the sterilized jars, cover with hot syrup and put into a volumetric saucepan with water to be sterilized. The time of sterilization of a three-liter can of compote is 20 minutes, banks of a smaller volume should be sterilized, respectively, less: 1.5- or 2-liter - 15 minutes, liter - 10 minutes.
- Roll the metal lids into the jars, removing them from the pan. After they cool down, put in storage or another place for storage.
This compote not only has a richer taste, but is also stored better, since citric acid is a preservative, pathogenic microorganisms die during sterilization.
Spicy melon compote for the winter
Composition:
- melon - 0, 8 kg;
- sugar - 300 g;
- water - 1 l;
- vanillin - 1 g;
- cinnamon - 1/4 of the sticks;
- cloves - 1 pc .;
- dried orange or lemon zest (pieces) - 5 g.
Method of preparation:
- Boil syrup from sugar and water.
- Dip the melon slices into it and cook them in it for 5 minutes.
- Sterilize a three-liter jar. Put spices and spices on its bottom.
- Pour compote into the jar.
- Sterilize the jar with compote for 15 minutes.
- Close the can with a metal lid. Remove for the winter as soon as it cools.
The melon compote obtained according to this recipe is very fragrant, spicy, with warm notes.
Refreshing compote of melon with mint
Composition:
- melon pulp - 1 kg;
- apples - 0, 3 kg;
- strawberries - 0, 3 kg;
- sugar - 200 g;
- water - 1, 2 l;
- mint (fresh) - 2-4 sprigs.
Method of preparation:
- Cook the syrup.
- Cut the apples, removing the cores, into thin slices. Dip them in boiling syrup, remove them in a minute using a skimmer.
- In the same syrup, drop the melon slices. They need to boil a little longer - 2-3 minutes. After that, remove them.
- Sterilize the jars. At the bottom of each place 1-2 sprigs of mint.
- Spread apples and melons in cans.
- Wash and dry the strawberries. Scatter it on the banks.
- Bring the syrup to a boil again and pour the berries in the jars.
- Sterilize cans with compote: liter - 10 minutes, one and a half or two-liter - a quarter of an hour, three-liter - 20 minutes.
- Spin the cap tightly and store.
Such compote is best served cold, even with pieces of ice — you also need refreshing drinks in winter.
Melon Compote with Plums
Composition:
- melon pulp - 0, 25 kg;
- plums (without stones) - 0, 2 kg;
- granulated sugar - 200 g;
- grape wine (white table) - 50 ml;
- water - 0, 75 l;
- citric acid - 2 g.
Method of preparation:
- Cut the prepared melon pulp into cubes.
- Wash plums, cut each in half, remove the stones.
- Add sugar to the water and bring to a boil over low heat.
- Immerse plums in the syrup and boil them for 5 minutes, leave and cover until cool.
- Put the melon cubes into the syrup and bring to the boil.
- Add wine, boil for a couple of minutes.
- Pour in citric acid, stir and remove from heat.
- Pour into jars.
- Having rolled up the cans with tin lids, wait for them to cool down in order to store them.
The compote prepared according to this recipe has a pleasant color, a sweet-sour taste and a heady aroma.
Melon Compote with Apples and Plums
Composition:
- melon pulp - 0, 3 kg;
- apples (without seed box) - 0, 4 kg;
- plums (without stones) - 0, 2 kg;
- sugar - 400 g;
- water - 2, 5 l.
Method of preparation:
- Prepare the plums, apples and melon, peeling them of everything superfluous and cutting the apples into slices, and the melon into cubes.
- Boil the syrup and put the apples in it.
- Cook for 5 minutes, add plums to apples and cook for another 3 minutes.
- Add the melon and, boiling for a couple more minutes, pour the compote over the sterilized jars.
- Roll them up right there. Leave to cool, then clean for the winter.
The taste and aroma of this compote of autumn fruits is unlikely to leave anyone indifferent.
Compote of melon - the best reminder of the summer. You can prepare it for the winter without sterilization. There are very unusual recipes of melon compote, which will almost certainly surprise the guests.
