Melon itself is a sugar and juicy fruit, and if you prepare it for the winter in syrup, you will get a real dessert for those with a sweet tooth. It will saturate the fruit pieces through and through, making them even juicier and sweeter. And the melon, in turn, will give him its melon taste and aroma.
Do not fill the entire can of melons to leave room for the syrup, because it turns out to be very rich and tasty. In winter, you can make any cocktails and smoothies from it, as well as soak biscuit cakes with it. Pieces of melon are good for filling pies, decorating desserts, or just as an independent treat for a cup of hot tea.
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Ingredients:
Melon - 1 kg.
Sugar - 300 g.
Water - 300 ml.
Citric acid - 0.5 tsp
Star anise - 2 pcs.
Step by step recipe:
Prepare all ingredients and a 1L storage container.
Rinse the melon, cut it in two, scrape off all the seeds and veins inside with a knife.
Use a vegetable peeler to remove the top layer from the pulp. Cut it into large or medium slices, the shape of the slices does not matter.
Prepare the syrup separately. Pour water into a saucepan, set on an overhead fire. Add sugar and spices to the liquid, mix thoroughly until the grains are completely dissolved. Boil for 2 minutes.
Cool the syrup completely, dip the fruit pieces into it, set aside for 1 hour. During this time, the melon will absorb it completely.
Prepare the jars in advance - clean with soda, sterilize and dry, also be sure to check the glass for chips and cracks. Transfer the pieces of melon to a sterile container, fill with syrup, add a pinch of citric acid.
Place a large pot of water on the stove. Lay a thick cloth at the bottom, pour in water. Place the jar inside. Place the pot on the stove and gradually heat the water.
After boiling the liquid, pasteurize the workpiece for 20 minutes - for liter cans, 10 minutes - for half-liter cans.
After pasteurization, remove the hot jars with oven mitts from the water. Dry the glass with a towel. Close the lid immediately and roll up using a special kitchen seaming wrench.
Turn the jar on its side or upside down to check for tightness. The syrup should not seep through the lid.
Wrap the jar with a blanket for slow cooling, this will also provide the melon in the syrup with additional pasteurization, which means long-term storage in the cellar.
The melon in syrup is ready. Bon Appetit!
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