How to surprise households and guests?
Traditional billets fed up. I want something new. And let's cook a gentle, and most importantly, healthy melon in syrup for the winter.
Let's get started?
Melon in syrup for the winter: general principles of preparation
So that the winter harvest pleased with impeccability, we adhere to the general principles of preparation:
• buy a slightly unripe melon;
• thoroughly wash the fruit and dry with paper towels;
• we clear a melon of peel and seeds;
• cut the sweet pulp into small squares;
• tightly stack melon slices in sterilized jars;
• pour boiling water into a container;
• after 5-10 minutes, pour the liquid into the pan;
• prepare syrup and pour melon;
• roll up cans and wrap them with blankets or towels;
• we take containers to the basement or pantry when the treat has cooled down.
Voila! Unusually tasty melon in syrup is ready for the winter.
Melon in syrup for the winter: recipes pleasing simplicity!
Winter preparation pampers with versatility, as the slices are ideal for making homemade muffins - pies, pancakes, cakes, tartlets and pastries, and the syrup is impeccable for creating compotes and jelly. In addition, melon in syrup for the winter is often used to prepare meat dishes with spicy notes.
Melon in syrup for the winter: a classic recipe
INGREDIENTS
To prepare a fragrant treat, we need:
• unripened melon - 1 pc. (about 2 kg);
• granulated sugar - 2 tbsp. with a slide;
• citric acid - 1 tsp;
• purified water - 2 l.
COOKING
The technology for making goodies is simple, but the result is amazing!
1. Wash containers, dry, sterilize (how exactly - a private matter of each hostess).
2. Wash the melon and dry it with paper towels or napkins.
3. Remove the peel from the fragrant fruit, and remove the seeds.
4. Cut the melon into neat cubes.
5. Put pieces of juicy pulp in jars.
6. Pour boiling water in a container with melon for 10 minutes.
7. We put a special lid with holes on the jar and pour the water into the pan. Some housewives do not reuse this liquid, but in vain, because it is ideal for making syrup.
8. Add sugar and citric acid to the pot with warm water with melon aroma, mix well and bring to a boil.
9. Pour melon pulp with syrup.
10. Roll up the container and cover with blankets, turning it upside down. When the treat has cooled, we take it out to a cool place where it will wait for its finest hour!
Melon in syrup for the winter is good after 1-3 months.
Melon in syrup for the winter with cloves, cinnamon and vanilla
INGREDIENTS
To prepare a savory treat that diversifies the winter menu, we stock up on the following products:
• ripened, but not overripe melon - 1 pc. (about 2 kg);
• sugar - 2 tbsp .;
• citric acid - 1 tsp;
• cinnamon - 1 stick;
• vanilla - on the tip of a knife;
• cloves - 2 stars;
• water - 2 l.
COOKING
Harvesting goodies will not cause difficulties, even among young housewives!
1. We sterilize jars and lids.
2. Wash the melon under running water and dry it with napkins or towels.
3. We clean the fragrant fruit-berry-vegetable (biologists can not decide) from the peel, stalk and seeds.
4. Cut the false berries into small cubes.
5. Put pieces of pulp tightly in jars.
6. Pour boiling water into a container with melon for 10 minutes.
7. Pour the liquid from the container into the pan (this water is suitable for making syrup, which is good to disappear).
8. Add sugar, citric acid, cinnamon, cloves, vanilla to the hot water tank. Mix the ingredients thoroughly, bring to a boil.
9. Syrup exuding a delicious smell, pour into a container with melon.
10. Roll up the cans and wrap up with old jackets or blankets, turning the containers upside down. When the workpiece cools down, we take it to the basement or pantry.
After 2 months, the melon in syrup for the winter will astonish with great taste!
Melon with syrup for the winter with lemon
INGREDIENTS
To prepare a sweet and sour treat, we arm ourselves:
• unripe, but not green melon - 1 pc. (about 2 kg);
• granulated sugar - 2 tbsp. with a slide;
• large lemons - 2 pcs.;
• fresh mint - 2 branches;
• water - 2 l.
COOKING
Sweet melon, sour lemon, refreshing mint - this is a vitamin boom that will not leave indifferent any gourmet!
1. Wash, dry and sterilize containers in any convenient way.
2. Wash the melon, dry, using towels, get rid of the peel and seeds, cut into neat cubes.
3. Wash the mint and dry, spreading it on a towel. Many housewives dry the greens the old way, that is, put it on old newspapers. This cannot be done, since pathogenic organisms accumulate on paper. In addition, the ink used for printing is unlikely to have a positive effect on health.
4. Fill pieces of false berries with containers. On the fragrant pulp we put mint (you can put only leaves) and lemon wedges.
5. Pour boiling water in a container with melon (enough 15 minutes).
6. Pour the liquid from the container, putting a lid with holes on the jar into the pan. Based on this water we will prepare syrup.
7. Add the granulated sugar to the warm water and bring to a boil, stirring occasionally.
8. Pour syrup into containers with bright yellow-green filling.
9. Roll up the cans, turn upside down and cover with old blankets or warm jackets. When the workpiece cools down, we take it to a cool place to wait for well-deserved ahs and okhs.
A fabulously tasty melon in syrup for the winter will be ready after 30 days.
Melon in winter syrup with ginger
INGREDIENTS
To cook a spicy-sweet treat, take:
• slightly unripe melon - 1 pc. (about 2 kg);
• sugar - 2 tbsp. with a slide;
• fresh ginger root - 1 pc. If it is small, or ½ pc. If it is large;
• citric acid - 1 tsp;
• purified water - 2 l.
COOKING
A treat with piquant notes has not only a pleasant taste, but also a healing effect.
1. We sterilize jars and lids, having washed and dried beforehand.
2. Wash the fragrant melon and dry it with napkins.
3. Peel the fruit from the peel, seeds and cut into cubes.
4. Wash the ginger, get rid of the peel and cut into thin plates.
5. At the bottom of the containers we put a couple of slices of ginger, and fill the rest of the space of the jars with juicy pulp of fruit-vegetable-berry.
6. Pour boiling water for 7-10 minutes in a container with melon slices and slices of ginger (do not overexpose, we get unattractive slush instead of whole slices).
7. Pour the aromatic liquid from the jar into a separate pan. On its basis we prepare syrup: add sugar and citric acid, bring to a boil, stirring.
8. Pour syrup into a container with false berry.
9. Roll up the container, turn it upside down, cover it with an old blanket or other warm things. When the workpiece cools down, we take it to the basement or pantry.
Melon in syrup for the winter with ginger will be ready in 30-60 days.
Melon in syrup for the winter with figs
INGREDIENTS
To prepare goodies we stock up:
• mature, but not overripe melon (otherwise it will turn into a puree) - 1 pc.;
• fresh figs - 1 pc.;
• sugar - 2 tbsp .;
• citric acid - 1 tsp;
• vanilla - on the tip of a knife;
• water - 2 l.
COOKING
1. We sterilize jars and lids, after having washed and dried containers.
2. Wash the aromatic melon, dry it using paper towels, peel, tail, seeds and cut into neat cubes.
3. Ripe figs are washed and dried. If the peel is thin, do not touch it. Cut figs into large slices.
4. Tightly lay the figs and flesh of the melon in layers.
5. Pour fragrant ingredients with boiling water for 10 minutes.
6. Pour the liquid from the container into the pan, add granulated sugar, vanillin and citric acid. Mix the ingredients thoroughly and bring the syrup to a boil.
7. Pour syrup into a container with figs and melon.
8. We cover the containers with lids and roll up using the key.
9. Wrap the cans with a blanket, after turning the container upside down. When the workpiece cools down, we take it to the basement or pantry.
Juicy and tender melon in syrup for the winter with figs will be ready in 30-90 days.
Melon in syrup for the winter with banana
INGREDIENTS
To prepare an exotic treat that will bring summer notes to the menu, we stock up on:
• melon - 1 pc. (about 2 kg);
• unripe, but not green bananas (they must be elastic) - 2 pcs.
• sugar - 2 tbsp. with a slide;
• citric acid - 1 tsp;
• purified water - 2 l.
COOKING
1. We sterilize the cans, after washing and drying.
2. Wash the "guest from Asia" and dry with napkins.
3. We clear the bright melon from the peel, seeds, stalk, cut into neat cubes so that the winter harvest is not only tasty, but also beautiful.
4. Peel the banana and cut into rings. It is imperative that the banana is resilient, otherwise the fruit will turn into porridge (the taste of the delicacy will not suffer, but the look of the workpiece will be unaesthetic).
5. Lay the banana and melon in banks in layers.
6. Pour the ingredients with boiling water for 10 minutes.
7. Pour the liquid from the container, putting on it a special cover with holes, in a separate container (water is useful for syrup).
8. In warm water with a banana and melon aroma, add sugar and citric acid. Bring the syrup to a boil and pour into jars of melon.
9. Roll up the container, wrap it with warm clothes, turning the cans upside down, and wait for the workpiece to cool. Then we take her to the basement or pantry.
The treat can be tasted after 1-2 months.
Melon in syrup for the winter: tricks and tips
In order for the winter delicacy to be tasty, aromatic, useful and beautiful, we take note of the tricks of the gurus of culinary art. So:
• we must sterilize the jars, otherwise the workpiece will deteriorate;
• we buy slightly unripe melon, so that in the process of cooking it does not turn into an unattractive porridge;
• we don’t cut the flesh too finely, again, we risk turning the treat into mashed potatoes;
• we do not regret the syrup, the slices should be completely covered with them, otherwise the melon will tighten and blacken;
• add spices to give the delicacy spicy notes;
• do not make the syrup too sweet, otherwise the workpiece will be sugary;
• do not forget to turn containers over;
• we cannot stand the workpiece until it cools down;
That's all! Enjoy your meal!
