Melon compote for winter - taste and aroma of summer. The best recipes for melon compote for the winter: with apples, plums, watermelon, berries and other

Melon compote for winter - taste and aroma of summer. The best recipes for melon compote for the winter: with apples, plums, watermelon, berries and other

Melon is a great taste, great aroma and a sea of ​​vitamins and useful trace elements. Melon satiates, quenches thirst, improves mood, relieves stress. It consists of vitamins B, PP, C, as well as phosphorus, potassium, copper, magnesium, calcium, and so on.

Unfortunately, you can eat it for a short time: at the end of summer and at the beginning of autumn. But, in order to feel the taste and aroma of your favorite product, it is not necessary to wait for the season, because of the melon you can make a lot of blanks for the winter, such as jam, jams and, of course, melon compotes.

Melon Compote for the Winter - General Cooking Principles

To make the compote really tasty and fragrant, choose a ripe melon, not very dense, but not soft, without obvious signs of mold and damage. The smell of the fruit should be pronounced, consistent with melon flavor. Do not take overripe melons, otherwise when cooking the pulp will lose its shape and turn into mush.

Rinse and clean the selected melon, and then cut the pulp into pieces of any shape: small squares, cubes, slices, and plates.

If you want to diversify the taste of compote, feel free to add any fruits and berries to taste. Melon is especially well combined with watermelon, apples, pears, plums, strawberries, strawberries. Also, when cooking, you can add vanilla, honey.

Usually prepared melon and other ingredients are put into the already boiled sugar syrup and boiled for a few minutes. After poured into sterilized jars and rolled.

Recipe 1. Melon compote for the winter


• two liters of water;

• kilogram of melon;

• 1,3 sugar.

How to cook:

1. We thoroughly wash the melon, cut it. Cut off the peel, remove the seeds, cut the flesh itself into small slices.

2. Pour sugar into a pot of suitable size, pour water over it.

3. As soon as the syrup boils, lay out the prepared melon, cook compote for 3-4 minutes. 4. Pour hot in a sterile container, roll up.

5. Cool at room temperature, store in a cool place.

Recipe 2. Compote from melon and winter plums


• a pound of plums;

• kilogram of melon;

• 1.55 kg sugar;

• 1.3-1.4 liters of water;

• Two to three grams of citric acid.

How to cook:

1. In carefully washed plums remove bones.

2. Wash the melon and cut off the peel, remove the seeds. Pulp cut not too small, but not large cubes.

3. Pour water into a saucepan, add sugar, bring about a boil.

4. Tomim syrup for about 5 minutes so that the sugar is completely dissolved.

5. Shift plums into syrup, cook for about 3 minutes, then add melon pulp.

6. Withstand compote after boiling on medium heat for another 5-7 minutes.

7. Carefully transfer skimmer melon and plum in a sterilized jar, pour lemon acid.

8. Fill the top with sugar syrup.

9. Roll the jar with a metal lid, sterilize for 10 minutes by placing the container in low-boiling water.

10. Cool, remove for storage.

Recipe 3. Melon compote with spices for the winter


• 1.5 kg of melon;

• 2 liters of water;

• 960 g of sugar;

• 1/2 tsp ground cinnamon and cloves;

• 2 tbsp. l lemon peel;

• vanilla pod.

How to cook:

1. Of the two liters of water and a kilogram of sugar we cook sweet syrup.

2. We lay out the peeled melon flesh, peeled from the peel and seeds, cut into cubes. Blanch in boiling syrup for 3 minutes.

3. Put the vanilla pod, soak over low heat for another 1-2 minutes, after which we remove the vanilla.

4. Shift melon slices into sterile jars.

5. Sprinkle with cinnamon and cloves, add lemon zest.

6. Fill the ingredients with syrup, roll up.

7. Sterilize the compote on low heat for about 15 minutes.

Recipe 4. Melon compote for the winter with the addition of fruits, berries and mint


• 800 grams of melon pulp;

• 350 g of sweet varieties of apples;

• 350 g of fresh or frozen strawberries;

• 600 g of granulated sugar;

• 1, 2 liters of water; • sprigs of mint.

How to cook:

1. To begin with, we wash the apples, peel them from the seeds and peels, cut them into thin plates.

2. If the strawberries are frozen, let it stand at room temperature, fresh - just rinsed.

3. Boil the syrup: pour sugar into the saucepan, pour in water, bring to a boil, let it boil for about 3 minutes.

4. Put apples in syrup, blanch for 1-2 minutes.

5. Add sliced ​​melon, blanch 3 more minutes.

6. We put melon, apples and strawberries in a sterile container, add, rinsed, sprigs of mint.

7. Fill all the ingredients with burning syrup.

8. Sterilize the melon compote for 10 minutes, then roll it up.

Recipe 5. Compote of melon, plums and apples for the winter


• 500 grams of melon;

• 500 g apples;

• 300 g plums;

• pound of sugar;

• two liters of water.

How to cook:

1. My melon and clean, cut the flesh into cubes of medium size.

2. We wash the apples, cut them into cubes of the same size as the melon, removing the core when cutting.

3. Rinse the plums, dry them, remove the stones.

4. Cook sugar and water syrup.

5. Put apples in a weakly boiling syrup, cook for 3 minutes.

6. Add plum, cook for another 3 minutes.

7. Lastly, put the melon, cook a few more minutes.

8. Immediately roll up the hot compote in sterilized jars and roll up.

9. Leave on the table to cool, then remove for storage in a dark, cool place.

Recipe 6. Melon and watermelon compote for the winter


• a pound of melon and watermelon;

• a glass of sugar;

• litere of water.

How to cook:

1. Cut the prepared pulp of watermelon and melon into cubes or non-thin slices.

2. Pour sugar into a pot of water. Bring to a boil, boil for 2-3 minutes.

3. We put in a syrup melon and watermelon.

4. As soon as the compote boils, cook for another 2 minutes and immediately remove from heat.

5. Pour the drink into sterile jars.

6. Roll up and cool, turning upside down.

Recipe 7. Compote of melons and grapes for the winter


• 2, 5 liters of water;

• 2 kg of melon;

• a pound of grapes;

• a glass of sugar;

• 2-3 g citric acid.

How to cook:

1. Wash the melon, peel the skin from the skin and seeds.

2. Rinse the grapes thoroughly and separate the berries from the twigs.

3. Cut the pulp of melons into cubes.

4. We shift grapes and melons into sterilized liter jars so that the jar is 1/3 full.

5. Sprinkle fruit with a pinch of citric acid.

6. Cooking sweet syrup from sugar and water, cooking, after boiling, for 2-3 minutes.

7. Fill the melon with boiling syrup to the top.

8. Immediately roll compote with sterile metal caps.

9. After the drink has cooled, remove it for storage in a dark, cool place.

Recipe 8. Compote from melon and oranges for the winter


• 750 grams of melon pulp;

• 280 grams of sugar;

• two sweet oranges;

• pinch of nutmeg;

• 1.5 liters of water;

• one bud of carnation.

How to cook:

1. Melon, cleared of seeds and peel, cut into cubes.

2. Wash the oranges, put in boiling water for 2-3 minutes, then rinse in cold water.

3. Rub the peel of the prepared orange on a fine grater, trying not to hit the white part.

4. After the peel is rubbed, peel the orange from all the white veins, cut the flesh into slices.

5. We spread in a sterile container and orange and melon.

6. Put the orange peel, cloves, and sprinkle the fruit with nutmeg.

7. Fill all boiled out of water and sugar syrup.

8. We expose a container with compote to a water bath for 4-7 minutes. Roll up.

Recipe 9. Melon-peach compote for the winter


• 1.8 kg of juicy melon;

• 550 g peaches;

• 3 tbsp. l lemon juice;

• 1 kg of sugar;

• 2 liters of water.

How to cook:

1. We clean the washed-out melon from the peel, remove the seeds with a spoon, cut the pulp into small pieces.

2. Wash peaches. Cut the fruit into two parts, remove the bones.

3. Cook in a saucepan syrup from sugar and water. 4. Fill the peaches with hot syrup, after half an hour add melon and lemon juice.

5. We maintain a drink for 3-4 hours, then bring to a boil and roll.

Compote of melon for the winter - the secrets and subtleties of cooking

• To make compote tasty, boil the drink only from filtered or spring water.

• If you are cooking melon compote by adding apples, choose apples of sweet varieties. Sour apples are not very well combined with melon and can affect the taste of the finished product.

• Any additional fruits, whether berries or fruits, as well as the melon itself, must be ripe, juicy, strong, not spoiled.

• Any spices added to the compote will give the drink a special aroma, but you should not overdo it with these ingredients - put them in minimal quantities, only for a light odor.

• It is recommended to keep the melon compote in the refrigerator before serving, so the taste and aroma of the drink will open up more. You can also add crushed ice to the compote before serving.

• If you want compote with pulp, simply chop the blanched melon in a blender and fill this mass with the prepared syrup.

• If you do not pour the melon fresh, but pre-boil it, keep in mind that it softens in hot water very quickly, which means you have to blanch it literally within 2-3 minutes.

• Do not be afraid to put citric acid, it will not give the drink a sour taste, but the compote will turn out brighter, and it will be stored longer.

• Sugar can be replaced with cane or brown sugar, it will not affect the taste of compote.

• If the finished compote turned out to be too sweet, just dilute it with cold boiled water.

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