Now is the season for watermelons and melons, and the whole family is just enjoying the incredible taste of these juicy sweet pods. Is it possible to preserve a melon for the winter, boil watermelon jam, and somehow preserve the aroma and taste of the fruit, so that you can enjoy a piece of summer even in winter? Sure you may! I have prepared simple recipes especially for you!
Melon for the winter in banks
Structure:
- water - 1 l;
- sugar - 0.5 kg;
- citric acid - 1 tbsp. l. no pea;
- dense melon - 1 pc.
Preparation:
The simplest recipe! And it turns out insanely tasty. Wash the melon, wipe it with a towel. Cut it into halves, peel it, remove the soft part along with the seeds. Cut the rest into small cubes. Sterilize the jars and lids ahead of time and place the melon pieces tightly in them.
Now it's the turn of the syrup. Pour cold water into a saucepan, add lemon and sugar. Stir the ingredients and place over low heat. With constant stirring, bring the syrup to a boil. Now you need to pour the melon in jars with boiling syrup, cover with lids and sterilize for 20 minutes. It remains to roll up the cans, turn it upside down, wrap it in a blanket, and leave it until it cools completely. Ready canned melon can be stored in a cool place.
Watermelon and melon jam
Structure:
- melon - 1 kg;
- watermelon - 1 kg;
- sugar - 2 kg.
Preparation:
Making the jam is more time consuming than canning the melon, but it's worth it. Prepare melon and watermelon, cut juicy pulp from the fruit. See that the watermelon has only the red part, we don't need the white part, i.e. away from the rind.
Cut the watermelon and melon into cubes, put them in a saucepan, cover with sugar, and leave to stand for the whole night - this is about 8-10 hours. And in the morning you can put the pan on the fire. Bring the mixture to a boil, cook for 10 minutes, turn off the heat. Now the future jam needs to stand until evening, and again on the fire, bring to a boil, cook for 10 minutes. Similarly, you need to repeat 2 more times, this will be the next day - morning and evening. After the last cooking, the jam can already be spread out in sterilized jars while hot and rolled up. The jam is not very thick, but when it cools, it will look like jam.
Pickled watermelon
Structure:
- watermelon pulp - 2 kg;
- sugar - 60 g;
- salt - 20 g;
- water - 1.5 l;
- lemon - 1.5 tsp l.
Preparation:
The watermelon should not be overripe. Cut it into pieces, preferably right with the skin. Just fold the watermelon pieces tightly into sterilized jars, just do not press, otherwise all the juice will come out, and pour boiling water. When the water in the jars has cooled, it must be drained into a saucepan, add sugar, salt, lemon, boil. Pour boiling marinade over the watermelons and roll up. Wrap until cool.
Freezing melon and watermelon
Frozen melon or watermelon cannot be eaten after defrosting, as well as fresh fruits. In a watermelon, for example, there is a lot of moisture, and it will not look very presentable, besides, the taste will change, however, like a melon. Therefore, it is ideal to use these fruits after thawing for making cocktails, ice cream and other delicacies. Freezing is easy.
Cut the fruit into small pieces, lay it out on a tray, and place it in the top of the freezer so that they don't touch. When the slices are frozen, they can already be transferred to bags or containers for storage.
Dried melon in the oven
Cut the melon flesh into small pieces or slices, place on a parchment-lined baking sheet and place in the oven. You need to dry the melon at a temperature of 90 degrees for 3-5 hours. It will turn golden brown in color, decrease significantly in size, but will not break.
Bon Appetit!
The original article is posted here: https://kabluk.me/poleznoe/arbuzno-dynevyj-raj-varianty-zagotovok-na-zimu.html
