Canned melon in syrup
Sweet melon pieces in a clear lemon syrup resemble pineapple cubes but have a more delicate aroma. This is a great way to capture summer memories in a jar. After preservation, the melon retains its shape, becomes slightly caramelized, and is perfect both as a dessert and as a pastry addition. The light acidity of citric acid balances the sweetness of the melon and syrup. This recipe allows for experimenting with flavors, adding a few cloves or a piece of cinnamon to the jars for a festive aroma. Some water can be replaced with grape juice for a richer taste.
Ingredients
Melon
2.5 kg
Karapuz Children's Water 5l
1 l
Khutorok Sugar 800g
400 g
Deko Citric Acid 90g
1 tsp
Preparation steps
01
Prepare the melon and jars — Wash the melon, remove the seeds and peel, and cut into cubes. Wash and sterilize the jars and lids. Checkpoint: The melon is clean and evenly cut, and the jars are hot and dry.
02
Fill the jars and prepare the syrup — Pack the melon into the jars up to the shoulders. Combine water, sugar, and citric acid, bring to a boil, and cook until the sugar dissolves completely. Checkpoint: The syrup is clear and lump-free, and the melon pieces remain intact.
03
Fill, sterilize, and cool — Pour the hot syrup over the melon, cover with lids, and sterilize the jars in boiling water. Seal tightly, turn upside down, and leave covered until completely cool. Checkpoint: The lids are tightly sealed, the jars do not leak, and the syrup remains clear.
Where to order ingredients
Select the required ingredients in one of the stores
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