Melon confiture for the winter

Melon is a very useful and tasty fruit. Melon confiture is an unusual preservation for the winter. It differs from jam in that the consistency is thick and jelly-like. This is an opportunity to preserve the rich taste of summer for the whole winter.

Features of the preparation of melon confiture

Cooking a sweet melon dish has some features that you need to know in order to get a delicious treat:

• the fruit goes well with apples, citrus fruits or fruits that have a sour taste, but everything should be in moderation so that the melon flavor is not lost;
• also in a small amount to give zest add vanillin, cinnamon, anise;
• fruit of any ripeness, even unripe, is suitable for confiture, but in jam it will acquire its own taste and smell;
• when cooking, the melon is boiled for a long time, while it turns into a homogeneous mass;
• to get a fairly large amount of the product, it is thickened with pectin or agar-agar, adding water;
• lay out the finished confiture in washed soda and sterilized jars, hermetically sealed with sterile metal lids.

With the skillful use of additives and spices, confiture is simply wonderful and unforgettable.

Ingredients

Confiture is prepared from whole or crushed berries, fruits. You can use frozen raw materials that are boiled in sugar. To get a jelly-like mass, add to the dessert:

• agar-agar;
• gelatin;
• pectin.

Depending on the ingredients, each recipe has its own cooking feature.

To make the sweet delicacy tasty and varied, vanilla, cinnamon, cloves, anise, star anise are added to it. Assorted fruits or citruses will be excellent. You can mix melon with apple, pear, banana. To get a pleasant aftertaste and remember the summer, you can add a little mint. It is poured with boiling water, allowed to brew for an hour, and then this liquid is poured into the prepared confiture.

A step-by-step recipe for melon confiture for the winter

There are a large number of different recipes for melon confiture.

With lemon and cinnamon

Ingredients:

• melon – 2 kg;
• sugar – 1 kg;
• cinnamon – 1 stick;
• lemon – 1 piece.

Cooking process:

1. Wash the sweet fruit well.
2. Cut in half and remove seeds.
3. Peel the skin.
4. Cut into small pieces.

   

5. Wash the lemon and pour over with boiling water.
6. Cut into thin pieces.
7. Layer melon, sugar and top with lemon.
8. Cover and leave overnight.

   

9. Put the container on fire in the morning.
10. Add a cinnamon stick to it.
11. Bring the syrup to a boil.
12. Boil until soft over low heat, stirring for about half an hour.

    

13. Take the cinnamon out of the syrup.
14. Blend the mixture into a puree with a blender.
15. Then boil everything over low heat for another 5-10 minutes.

    

16. Pour hot jam into sterilized jars and roll up.

    

Store the resulting confiture in the refrigerator or other cool place. Can be used as a filling in yeast baked goods.

With lemon

Ingredients:

• melon – 300 g;
• sugar – 150 g;
• lemon juice – ½ piece.

Preparation:

1. Wash the fruit, dry.
2. Cut and remove the core with bones.
3. Cut into cubes.
4. Pour into a bowl and sprinkle with sugar.
5. Put on fire.
6. Squeeze out the juice of half a lemon.
7. Bring to a boil while stirring.
8. Remove from fire, cool.
9. Repeat the procedure 5-6 times.
10. The syrup should be transparent, and the melon pieces should resemble candied fruits.
11. The cooled syrup should be viscous.
12. Pour the jam into sterile jars, cool.

Store in the refrigerator or on a shelf in a cool place.

From a melon with an apple

Ingredients:

• melon (pulp) – 1,5 kg;
• peeled apples – 0,75 kg;
• sugar – 1 kg.

Cooking process:

1. Wash products.
2. Cut apples and melon into cubes.
3. Place in a bowl and sprinkle with sugar.
4. Leave for 4-5 hours.
5. Mix the mixture and boil over low heat for 30 minutes, carefully removing the foam.
6. Fill sterilized jars with jam.

This confiture can also be stored at room temperature.

Melon and watermelon confiture

Ingredients:

• melon pulp – 500 g;
• watermelon pulp – 500 g;
• sugar – 1 kg;
• lemon – 2 stuff;
• water – 250 ml.

Preparation:

1. Pulp without peel cut into cubes.
2. Fold in a container and pour 600 g of sugar there.
3. Keep in the refrigerator for 2 hours.
4. Squeeze out the juice of lemons.
5. From the remaining sugar and water, boil the syrup.
6. After boiling, pour in the lemon juice and grated zest.
7. Mix thoroughly.
8. Cool the syrup, and then pour over the fruit pulp.
9. Bring the mass to a boil and cook for 30 minutes.

Roll the finished product into sterilized jars.

With bananas

Ingredients:

• melon – 750 g of pulp;
• banana – 400 g without peel;
• lemon – 2 pieces of medium size;
• sugar – 800 g;
• water – 200 ml.

Cooking process:

1. Wash the melon fruits, peel, cut the pulp into small pieces.
2. Cover it with sugar and leave for 12 hours.
3. After this time, add the juice of one lemon there.
4. Cook over low heat for half an hour.
5. Cut into rings the second lemon and bananas.
6. Put them in a container with a melon.
7. Cook, stirring, until the mass turns into a puree.
8. Put hot confiture in sterile jars and roll up.

Terms and conditions of storage

Storage conditions for confiture depend on the composition of the recipe. The more sugar, the longer the shelf life.

Sterilized jam is stored for 1 year. Unsterilized confiture to which sorbic acid is added in a glass or non-metallic container can be stored for 1 year. In an aluminum can – 6 months. And without acid in thermoplastic dishes – 3 months. The same product, only packaged in barrels, is stored for 9 months.

Sweet treat blanks are stored in the refrigerator or in any other cool place.

Conclusion

Melon confiture perfectly compensates for the lack of vitamins in winter. It is fragrant, tasty and healthy. A sweet delicacy will delight both adults and children.