Boil melon compote for the winter
You can quench your thirst and get a lot of vitamins by boiling melon compote for the winter. Juicy pulp is unpretentious in processing, moreover, it gives an excellent result. Melon culture brings a lot of harvest every year and it is not always possible to eat everything at once. So that the product does not go to waste, it can be processed into other dishes, and can also be preserved for the winter. Melon turns out to be very tasty in jams, zucchini, compotes. Melon compote recipes for the winter are simple and affordable. On their basis, you can come up with your own recipe, but with the obligatory observance of the basic rules, including the unconditional cooking of ingredients. Otherwise, a canned drink can be harmful to the body, not good.
The benefits of melon
Fresh melon contains vitamin B9 (folic acid), which normalizes metabolism. He also participates in hematopoiesis, respectively, it is useful for those suffering from anemia. Unfortunately, folic acid is degraded by high temperatures. The rest of the vitamins in slightly smaller sizes (for example, vitamin C) strengthen the immune system, make the hair shiny and silky, strong nails, as well as all bone tissues. Eating melon regularly can help relieve depression, irritability, insomnia, and bad moods. The smell alone is worth it, but, here, if you prepare a melon compote for the winter, then you can recharge yourself with a drink of cheerfulness even in a lean period.
Trace elements such as iron and magnesium have a beneficial effect on the heart, blood vessels and blood. Silicon improves the skin, stabilizes nerve tissues. The sheer amount of fiber in melon puts it on a par with medications aimed at cleansing the intestines.
Melon is bad for diabetics.
Melon compote without sterilization
Cooking steps:
- Wash the melon, remove the peel, remove the seeds to make 1 kg of pulp. Cut into arbitrary pieces.
- Pour 0.5 kg of sugar onto the melon cut. Wait 4 hours.
- Boil 1 liter of water in a saucepan and pour into the sweet melon. Boil the mixture for 5 minutes.
- Pour the compote into jars and cork.
Approximately 1 kg of diced melon is placed in a 1.5 liter glass jar to the top. Thanks to this, you can initially select a container for canning and calculate how much to fill it with melon pieces.
Melon compote with sterilization
If you want to get a concentrated melon compote for the winter, then for it, the melon should occupy 2/3 of the glass storage container. In such cases, it is better to sterilize the food before rolling.
Cooking steps:
- Peel one kilogram melon of seeds and peel. Cut into pieces.
- To make sugar syrup: half a liter of water for three (150 grams) glasses of sugar.
- Pour a saucepan with melon cubes with boiling sweet water, add 1 teaspoon of citric acid and boil for 4 minutes.
- Pour everything into a 1.5 liter container, cover with a lid and send for sterilization, which should last 10 minutes.
- Remove from the pan, tighten with tin lids. Set aside to cool without wrapping and turning.
The sterilization time of the compote depends on the volume of the cans: 1.5 liters takes 10 minutes, 2 liters - 15 minutes, 3-liter cans require 20 minutes of sterilization. Moreover, the water in the pan must necessarily reach the "shoulders" of the can, otherwise the sterilization procedure will be useless.
Melon and watermelon compote for the winter
At the beginning of August, we begin to enjoy the taste watermelon and melons. So why not extend the pleasure right into winter? This can be done by boiling melon and watermelon compote for the winter.
Cooking steps:
- Pour 200 grams of sugar into boiling 700 grams of water.
- Cut into pieces 200 grams of watermelon pulp and 200 grams of melon.
- Add sliced syrup and boil for 10 minutes.
- Pour the resulting compote into the banks.
Melon and plum compote
Excessive sweetness of the melon can be diluted with the acidity of the plum. The melon and plum compote recipe is suitable for making the same melon compote with peaches. The ingredients will definitely include citric acid and, if desired, white wine.
Cooking steps:
- Prepare 250 grams of cantaloupe by dicing.
- Divide 10 plums in half and remove seeds.
- Dilute 1.5 cups of sugar with 3 cups of water and boil.
- Pour the plums into the syrup and boil. Cool down. Submit 2 tbsp. spoons of wine, pieces of melon and boil again.
- Before boiling, add a pinch of citric acid and pour the compote into the jars.
- The plum and melon drink is ready.
It is advisable to add citric acid to melon compotes for further storage of food. In melon-apple it is not necessary, in it malic acid replaces citric acid.
Melon and apple compote
Universal apples fit perfectly into all compotes, jams and preserves. Combining a melon with an apple, boiling a compote from melon and apples, you risk nothing. On the contrary, you will get an unsurpassed drink with a sweet and sour taste, which removes thirst and fills the body with useful substances. These vital substances have a positive effect on the gastrointestinal tract, increase appetite, reduce cholesterol, fight vitamin deficiency and obesity.
Cooking steps:
- Wash the apples, core them, peel them. Received 80 grams of apple pulp, cut into pieces.
- Make a syrup from 40 grams of sugar and 500 grams of water, in which you then place the cubes of apples. Boil for 8 minutes.
- Place 100 grams of melon pulp in a saucepan with syrup and apples. Boil for a few minutes.
- Pour into a jar and seal for the winter.
Melon compote for the winter is extremely tasty and healthy. As shown above, it can be cooked not only in its pure form, but also with the addition of other fruits. Simple cooking steps will help you cook something of your own based on them, taking a melon. You can not only experiment with taste, adding other ingredients, the color, concentration, and saturation will change. Good luck in canning!