Melon compote for the winter

Melon compote perfectly quenches thirst and enriches the body with all useful substances. It has an interesting taste. Melon can be combined with various fruits, which many housewives do not even know about.

How to make melon compote

To prepare a delicious compote from gourds, you need to know all the features of the process:

1. Only melon pulp is used, seeds and peel are well cleaned.
2. The fruit should be sweet, ripe and necessarily soft.
3. Melon goes well with various spices and fruits, so you can safely add them.

Banks with preservation must stand all winter, and for this they are subjected to sterilization. Although experienced housewives recommend recipes with citric acid, which allows you to save a maximum of vitamins. Which cooking method to choose is everyone’s business.

Fruits are selected ripe, without signs of damage and decay. For the winter, they do not cook from melons, the peel of which is covered with spots. The pulp of such a fruit is too soft, resulting in porridge, not juice.

Recipes for melon compote for the winter

Cooked melon compotes have a sweet taste. If you need to make them more sour, then you should add other fruits. Then they turn out refreshing and invigorating. It is better to roll up in a 3 liter container, so all recipes are given in such proportions.

A simple recipe for melon compote for the winter

This is the easiest recipe that will introduce home to an unusual taste. If earlier melon drink was not a favorite on the table, then it’s worth a try.

Ingredients:

• purified water – 1 l;
• bahča – up to 1 kg;
• granulated sugar – 0,2 kg.

Method of preparation:

1. Peel the fruit and cut into pieces of 2-3 cm, cover them with sugar and leave in the refrigerator for 3,5 hours to make juice.
2. Sterilize containers and lids.
3. Bring water to a boil and pour into a saucepan with fruit.
4. Put the container on the fire, let it boil and blanch everything for no more than 5 minutes.
5. Pour compote into jars and roll up.

Wrap the hot container in a warm blanket and leave until the morning.

Recipe for compote from melon without sterilization

A recipe without sterilization is certainly more useful, but the blanks are not stored for as long as cooked according to the rules.

Ingredients:

• clean water – 1 l;
• melon pulp – 1 kg;
• granulated sugar – to taste;
• lemon juice – 1 tbsp. l.

Method of preparation:

1. Prepare melon and cut into arbitrary slices.
2. Pour the fruit with sugar and let the juice flow.
3. Boil water separately, combine it with fruits.
4. Bring liquid to a boil, add lemon juice.
5. Boil for 5 minutes, then pour into washed jars and seal.

Wrap the container until cool. If you follow all the tips, then it will stand the winter well.

Compote of melon and apples

For this recipe, sweet and sour apples are used, so you can do without sterilization.

Ingredients:

• apples – 0,5 kg;
• melon – 0,5 kg;
• water – 1 l;
• granulated sugar – 250

How to cook:

1. Peel the fruits and cut them into slices.
2. Prepare sugar syrup in advance, add apples to it and blanch for 5 minutes, then put the melon. Cook for 5 more minutes.
3. Pour the drink into jars and seal.

If you add a pinch of cinnamon, the taste will be more intense.

Compote from melon and watermelon for the winter

If it contains only melons, then the juice must be sterilized in order to extend the shelf life, otherwise the jars will swell and deteriorate.

Ingredients:

• bahča – 500 g;
• watermelon – 500 g;
• water – 1,5 l;
• sugar – to taste.

How to cook:

1. Peel the melon and watermelon from the peel and seeds, cut the pulp into pieces.
2. Make syrup from water and sugar.
3. Put the pieces of pulp into the finished syrup and cook for 25 minutes, then pour the hot compote into jars.
4. Sterilize the container for 20 minutes, then seal.

The compote is thick and aromatic.

Compote of melon and orange for the winter

Melon juice combined with orange refreshes well and quenches thirst. It tastes like shop fanta.

Composition:

• large orange – 1 pc.;
• melon – 500 g;
• water – 1 l;
• sugar – 150-200 g.

Method of preparation:

1. Prepare all the ingredients, divide the orange into slices, cut the melon pulp into cubes.
2. Make sugar syrup according to the indicated proportions, boil for 10 minutes.
3. Put an orange in the syrup, cook for 5 minutes, then add the melon pulp. Blanch for 5 more minutes.
4. Pour hot juice into jars and roll up.

Simple melon compote for the winter with citric acid

For the winter, melon compote can be made with citric acid, as described in the recipe without sterilization. It must be added if the recipe contains only sweet fruits. It will give a refreshing taste and will not allow the contents to deteriorate.

With grape

Ingredients:

• melon pulp – 500 g;
• grapes – 1 brush;
• sugar – 150 g;
• purified water – 1 l;
• citric acid – a pinch.

How to cook:

1. Peel melon from seeds, but do not remove the peel. Cut into cubes.
2. Wash grapes well.
3. Place all ingredients in a jar.
4. Boil sugar syrup, finish with citric acid at the end.
5. Pour the syrup into a jar, seal.

with peaches

Ingredients:

• peaches – 5-6 pcs.;
• melon pulp – 350 g;
• sugar – 250 g;
• water – 1,5 l;
• citric acid or lemon juice – 1 tsp.

Method of preparation:

1. Cut the peaches in half, remove the pit. Prepare melon as usual. Put everything into a saucepan.
2. Prepare sugar syrup, put citric acid at the end, pour fruit. Leave for 5 hours to infuse.
3. Boil the juice for 5 minutes, pour into a jar and cork.

If you add more peaches, you get fruit juice.

With plums

From melons and plums you can make a drink for adults. Red grape wine is added to it, which gives a peculiar zest.

Composition:

• ripe plums – 400 g;
• melon – 500 g;
• red wine – ½ tbsp.;
• purified water – 1 l;
• granulated sugar – 400 g;
• citric acid – on the tip of a knife.

How to cook:

1. Make sugar syrup, add prepared fruits to it and simmer for 10 minutes.
2. Pour in grape wine and citric acid, boil for another 2 minutes. on slow fire.
3. Pour the drink into jars and roll up.

With mint

The recipe for compote with mint is well refreshing in the summer heat, but it can also be prepared for the winter. It’s not difficult at all.

Ingredients:

• apples of sweet and sour varieties – 2-3 pcs.;
• melon pulp – 1 kg;
• strawberries or strawberries – 200 g;
• mint – 2 branches;
• sugar – 300 g;
• water – 1 l.

How to cook:

1. Cut apples and melon pulp into slices, wash strawberries.
2. Boil sugar syrup. The proportions can be changed to your liking. Make a less sweet or more intense drink.
3. Dip apples in compote and blanch for 2 minutes, then add melon and cook for another 5 minutes, add strawberries at the end.
4. Pour into sterile jars, add mint.
5. Sterilize the finished drink for another 10 minutes, then roll up the lids.

According to this recipe, you can make compote without sterilization, but you need to put a slice of lemon in it.

With cloves and cinnamon

Melon goes well with different spices, so you can safely use them.

Ingredients:

• ripe fruit – 500 g;
• granulated sugar – 250-300 g;
• vanilla – a pinch;
• cloves – 2-3 buds;
• cinnamon – 0,5 tsp;
• citrus zest – 150 g.

Method of preparation:

1. Boil sugar syrup, add pieces of fruit to it and blanch them for 10 minutes.
2. Put spices, zest and cook for another 2 minutes.
3. Pour into jars and sterilize for 15 minutes, then roll up.

If desired, apples or other seasonal berries can be added to the recipe to get an unusual platter with spices.

Terms and conditions of storage

It is necessary to store melon preservation only in a cool room. It can be a pantry, a cellar or a shelf on a glazed balcony. The sterilized drink will stand until the next season and nothing will happen to it. But a drink with citric acid, or prepared without sterilization, must be drunk within 3-4 months, otherwise it will deteriorate.

Reviews of melon compote for the winter

Conclusion

Melon compote is not only healthy, but also delicious. Simple recipes for this drink should be in the piggy bank of every housewife, especially since it is easy to prepare. The taste will always be different, depending on the composition and number of berries. You can make more or less saturated syrup.