Watermelon compote for the winter

In the cool winter, it is very pleasant to open a jar of a fragrant drink, reminiscent of the warm days of summer. Watermelon compote not only delights with its taste, but also, thanks to its rich vitamin composition, will benefit your body.

How to make watermelon compote

To make the drink, only the pulp of the berry is used, and the remaining peels can be thrown into jam. So, with just one ingredient, resourceful housewives immediately get two different winter preparations. Everyone who has at least once experienced a catchy drink strives to prepare it for future use in the autumn. Watermelon compote does not require long-term cooking, and the most difficult step in production is removing the seeds from the fruit. To make conservation fun, keep in mind a number of fundamental rules:

Sealing containers. It is better to choose a container so that when opened, the drink will be drunk by your family within 24 hours, rather than sitting in the refrigerator. Carefully inspect the jars for cracks or chips, then sterilize them together with the lids.
Blanching method. It's perfect for a watermelon drink. The essence of blanching is to immerse the fruit in boiling water for a couple of minutes. Thanks to this technology, we can preserve maximum vitamins and essential components of watermelon.
Spices. If you wish, you can create the most exciting and special preparation by adding mint leaves, a little vanilla, cinnamon or clove inflorescences to the recipe.

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How to choose a watermelon that is ripe and tasty

For canning, it is important to choose the right berries so that the prepared drink has a rich smell and sweet taste. Helpful tips for choosing suitable fruits:

tap the surface of the watermelon: if it is ripe, the sound will be dull;
when squeezed, it should make a crunching sound;
ripe fruits have more weight, so it is better to give preference to heavier berries;
the crust does not have to be covered with tubercles or irregularities; buy completely even fruits;
an indispensable sign of a juicy watermelon is a light spot on the side;
it is better to buy from farmers rather than in stores, since this way there is a greater opportunity to get an environmentally friendly product;
The watermelon tendril should be dry and brown, otherwise the fruit was picked very early and it is not ripe.

Making sweet syrup

The secret of a successful compote lies in the correct production of syrup: only by achieving perfect proportions of sugar, acid and water, the drink will not be cloyingly sweet, but pleasant and refreshing. Thus, for sour preparations the most durable, rich syrups are used, and for sweet preparations - the least. To preserve watermelon compote for the winter, you need to add exactly as much sugar and citric acid as indicated in a specific recipe.

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Recipes for watermelon preparations for the winter

Juicy watermelons are an ideal dessert for the summer: the berry can refresh and relieve thirst. There are no phlegmatic people towards this fruit either among children or among adults. To be able to enjoy the taste of this delicious product, almost all housewives prepare canned food. Preparing watermelon in jars is no worse than others. The main ingredient of the compote, if desired, can be supplemented with others: melon, apples, mint, etc.

Without sterilization

The proposed recipe involves very quickly making preparations for the winter. The following ingredients will be useful:

watermelon pulp – 1 kg;
sugar – 200 g;
purified cool water – 1000 ml.

Step-by-step production of watermelon compote for the winter:

Fill a saucepan with water and put it on fire. When the liquid boils, add sugar, stir until dissolved. The syrup should come to a boil again, after which it should be removed from the stove.
The watermelon pulp should be cut into small cubes or slices. Afterwards, carefully inspect the pieces so that there are no bones left.
Return the syrup to the heat, add the pulp and boil again for 5 minutes.
Using a slotted spoon, remove watermelon slices from the water, place them in steamed jars, fill with hot syrup, and seal with lids.
Turn the canning over and place it bottom up on a flat surface. When the jars have cooled, lower them into the cellar/basement.

Compote of watermelon and apples for the winter

It is clear that the watermelon-apple drink contains a lot of valuable substances, perfectly tones and refreshes. In addition, the products that are part of the recipe have a choleretic and diuretic effect, so this preparation has a mild therapeutic effect. Required components:

fresh greenish apples – 0.3 kg;
cane sugar – 200 g;
ripe watermelons – 1.5 kg;
purified water – 1500 ml.

How to prepare watermelon compote for the winter:

First, peel the washed fruits and then divide the pulp into similar slices.
Next, you need to carefully remove the seeds from the watermelon.
Wash the apples, cut into slices (quarters), removing the core.
Place a saucepan with one and a half liters of clean water on the stove, bring to a boil, add sugar to the container.
After the sugar has completely dissolved, place the apples in the pan and turn the heat down to low.
After 15 minutes, watermelon is added. You need to cook the ingredients for no longer than 4-5 minutes, then remove the workpiece from the stove and cool.
Using a sieve, strain the liquid into a separate container to store in the refrigerator, or immediately pour it into jars and seal them.

How to cook watermelon and melon compote

This preparation has a magical smell and taste; it’s impossible to walk past an open can and not enjoy the drink. The following products will be useful for production:

watermelon pulp – 0.2 kg;
melon pulp - 0.2 kg;
water – 0.7 l;
cane sugar – 1 tbsp.

How to cook compote:

The fruits are peeled and the seeds are removed.
Add a glass of sugar to the boiling water and bring the liquid to a boil.
The finished syrup should be cooled, then add slices of watermelon and melon.
After 3 hours, during which the preparation is infused, the drink will be ready for consumption or canning.

Recipe for watermelon compote with mint

Using mint, you can add a note of freshness to watermelon compote for the winter. In addition to the aromatic herb given to us, other spices are added to the drink, if desired: cloves, vanilla or cinnamon. Required ingredients:

cane sugar – 3 tbsp. l.;
water – 2.2 l;
ripe watermelon pulp – 600-700 g;
fresh mint – 2-3 sprigs.

Sugar is added to the water, the container is placed on fire and boiled, stirring thoroughly until the sweet sand is one hundred percent dissolved.
The syrup is poured into a suitable container, pieces of watermelon and crushed mint are placed here.
Having mixed the ingredients, the compote is left to infuse for half an hour, after which it can be sealed for the winter in sterilized jars.

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Reviews

For me, watermelon compote does not have a strong enough taste, so I usually add some other berries to the recipe: strawberries, blueberries, raspberries. In addition to this, I make jam from the crusts of the fruit: my husband eats it up very quickly, so I prepare more for the winter.

One of our family’s favorite compotes is watermelon. We tried cooking with melon, apples and pears, lemon, various spices and we were always very pleased. I advise those who have not tried it yet to create such a drink for the winter.

Watermelon compote: winter preparation recipes

Summer is rich in delicious berries and fruits, which are consumed fresh or as part of various dishes and drinks. In the cool season, you remember with pleasure and a little envy how wonderful and sweet it was in the summer. Everyone is accustomed to the fact that most berries and fruits can be frozen or placed in jars. But almost everyone is still surprised by the fact that watermelon can also be used to create preparations for the winter. Nevertheless, the juicy berry given to us makes a rather tasty delicacy, and watermelon compote will lift your spirits not only in the summer.

A native of warm melon fields, watermelon is a favorite summer treat for most of the population of our country. What could be better than a cold, juicy slice of a bright red berry with a striped skin on a hot summer day?

Delicious invigorating fresh juices are made from watermelon; various alcoholic and non-alcoholic drinks are added to its juice. Fans of this berry can simply follow one of the recipes for making watermelon preparation and stock up on their favorite delicacy for the winter. Watermelon compote can be rolled into jars and stored in a cold space for a long time.

A watermelon drink can be prepared either in its pure form or “in company” with other berries and vegetables. For example, recipes that add melon or apple to compotes in addition to the main ingredient are very popular among housewives.

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A traditional drink made from melon berries is quite simple to make and will not take much time and effort from the hostess. In order to enjoy watermelon compote in winter, you need to stock up on:

watermelon;
sugar;
water.

In all recipes, only the pulp of the berry is used, cut into not very thin pieces and pitted.

For 1 kg of watermelon you usually take 500 g of sugar and 2 liters of water. The striped berry is painstakingly washed, peeled and cut into pieces no less than 2 cm wide. In the next step, the glass container is sterilized, usually a three-liter jar. After processing, chopped watermelon pieces are placed in it.

At this time, water is brought to a boil on the stove, after which the liquid is poured into the watermelon in a jar. The water is given 15–20 minutes to “get to know” the chopped berries, and later it is poured back into the pan.

Sugar is added to the liquid according to the recipe and watermelon syrup is boiled. After boiling, the sweet nectar boils for another 5-6 minutes and in this form is poured into the jar. The container is rolled up and placed on the lid in a hidden, warm space. The workpiece is wrapped and left in this form for a day. As time passes, the watermelon compote is put away in a permanent storage space.

When selecting watermelons for winter compote preparations, it is recommended to choose sweet varieties with a minimum of seeds.

The fruit must be ripe, but not stale, otherwise the pieces will turn into an unpleasant-looking liquid.

There is a recipe for sterilizing jars with ready-made, just-cooked compote. For this you need:

watermelon;
sugar;
water.

Selected berries weighing 2 kg are washed and prepared for upcoming canning. In a saucepan, bring 2 liters of water to a boil, having previously dissolved 2 cups of sugar in it. Peeled watermelon is cut into fairly thick cubes.

As soon as the water boils, the workpiece is sent to the pan and boiled until it boils. During the process, small glass containers are placed for the workpiece; it is ideal to take jars with a volume of 1-1.5 liters. Containers and lids must be sterilized.

When the watermelon syrup is ready, remove it from the heat and leave it alone for 30-35 minutes. The cooled berry slices are carefully placed in jars, and the syrup is brought to a boil again. After which the sweet liquid is poured into glass containers, and the jars themselves with the contents are covered with lids for 10–15 minutes and immersed in boiling water.

After the hot “bathing”, the workpieces are locked and turned upside down. The jars are covered and left in this form for a day. Then they are brought to their normal position and removed to a permanent storage space.

Watermelon compotes with the addition of melon are exciting and refreshing. For winter preparation you will need:

watermelon;
melon;
sugar;
citric acid;
water.

For 500 g of ripe watermelon and melon pulp, take 1 kg of sugar, 6 g of citric acid and 5 l. water. The melon berry and yellowish fruit are washed and cleared of skin and seeds. Jars for preparations must be sterilized.

The water is brought to a boil and the sugar dissolves in it. Then the liquid is boiled to a thin syrup mixture.

Watermelon and melon cut into similar pieces are placed in syrup and cooked together for another 15 minutes. In the next step, according to the recipe, you should add citric acid and boil the thick liquid for another 2-3 minutes.

After the watermelon-melon compote is ready, the pieces of pulp are removed and placed in selected sterilized containers. Syrup is poured into them. The workpiece is rolled up. The jars are placed upside down for a day and wrapped warmly. After the allotted time, the compote is removed to a permanent storage space.

You can combine watermelon with an apple. For this recipe the housewife will need:

watermelon;
apples;
water;
sugar.

For 1.5 kg of watermelon pulp, take 500 g of apples, 1.5 liters of water and 250 g of sugar. Sweet berries are prepared using the usual method. Apples are also washed, but not peeled. The center is removed from them, and the fruit is cut into thin slices.

The water is brought to a boil and the sugar dissolves in it. Then apple slices are added to the sweet syrup and boiled in it for 15 minutes.

In the next step, watermelon pieces are placed in the pan with the existing ingredients, which are also cooked there for 3-5 minutes.

When the compote is ready, it is removed from the heat and poured into prepared, sterilized jars. After which, the containers with the contents are rolled up and, turning upside down, covered with a blanket and left for the day. Then the winter watermelon-apple delicacy is put away in permanent storage space.

Before serving any watermelon drink, it is recommended to add ice and lemon juice to it. Mint will give you a feeling of freshness, and cinnamon or cloves will highlight the taste of summer.

Having learned how to prepare watermelon compote for the winter, the housewife will receive a good natural vitamin cocktail for the whole family. You can use the drink to amaze your guests or simply lift your tone and mood.

Not every housewife can boast of compotes made from watermelons! A unique composition of flavors of compote from watermelons and other berries

What other watermelon compote?

They are, in fact, just water! But don't rush to judge by the first memory.

The drink, although somewhat unusual, in practice turns out to be gentle and typical.

If you have the opportunity to prepare it, at least do it as a test, and in the winter, you’ll see, it will “fly away” like a darling!

Watermelon compote - general principles of production

• Watermelon compotes can be prepared without preservation for everyday consumption, chilled, or canned for the winter.

• Compotes are prepared from ripe watermelons with non-sugary, dense pulp. In fact, the dense skin is constantly removed, less often left, removing only the dark green skin. The snow-white, hard pulp is used in the production of syrups for compote. The watermelon pulp is cut into small slices or cubes and all the seeds are carefully selected from it. So that they don't get into the drink.

Traditional watermelon compote for the winter

Ingredients:

• large ripe watermelon;

• filtered drinking water;

• 5 l. drinking water passed through a filter.

Manufacturing method:

1. From a whole, washed watermelon, cut off the skin so that only reddish pulp remains without any traces of snow-white flesh.

2. Cut it into large cubes, about 4 cm in size, carefully select the seeds. Fill unstained dry jars with pulp to a third or half the volume.

3. Pour 5 liters into a large saucepan. filtered drinking water, and pour a kilogram of sugar into it, stir. While heating evenly, bring to a boil and pour the syrup into the filled jars.

4. After 15 minutes, pour the syrup back into the pan and boil again, boil for three minutes and pour into jars again.

5. Seal the watermelon compote hermetically with boiled lids and leave to cool under a blanket, turning the containers over onto the lids.

Fragrant compote of watermelon and melon for the winter

Ingredients for a 3 liter jar:

• unripe watermelon – 500 gr.;

• 6 glasses of water;

Manufacturing method:

1. Remove the fibrous pulp and seeds from the melon.

2. Peel the watermelon and melon, cut the pulp into cubes and remove all the seeds from the watermelon pieces.

3. Pour all the measured sugar evenly into boiling water, stirring, bring the syrup to a boil and dip the watermelon and melon pieces into it.

4. Boil for another 5 minutes, remove the slices with a slotted spoon and place them, carefully lifting them with a spoon, into dry jars.

5. Boil the syrup for another two minutes and pour it over the watermelon and melon placed in the jar.

6. Roll up the containers with boiled lids and leave to cool, turning them over onto the lids.

Unpreserved watermelon compote with berries

Ingredients:

• two liters of drinking water;

• one glass of blueberries;

• a full glass of raspberries;

• freshest strawberries – a glass;

• three spoons of sugar;

• four fresh mint leaves.

Manufacturing method:

1. Wash the freshest berries under running cool water in a colander and leave in it for a while so that all the liquid drains off perfectly. If you took frozen berries, thaw them in advance by placing them on a sieve.

2. Peel the seeds and cut the skin off the watermelon. Cut the pulp into small cubes, remove all the seeds, and cut the dried strawberries in half.

3. Measure out two liters of water and pour it into the pan. Add sugar, mix well and bring to a boil at moderate temperature.

4. When the sugar is one hundred percent dissolved and the syrup begins to simmer slowly, remove the pan from the heat and dip all the berries and slices of watermelon pulp into the sweet syrup.

5. Add the mint chopped with a knife and leave to steep until it cools completely. Then pour the drink into a carafe and add ice.

Unpreserved watermelon compote with lemon

• one kilogram of ripe watermelon;

• one and a half liters of clean drinking water;

• half a teaspoon of vanilla powder;

• 1/2 medium-sized lemon.

Manufacturing method:

1. Thinly cut the green skin from the watermelon and cut it into small cubes or bars. Then carefully separate the snow-white pulp from the mature reddish one. Cut the thick, snow-white rind into small cubes and place them in cool water.

2. Boil one and a half liters of water in a saucepan and put the reddish watermelon pulp into it. Boil for 15 minutes and, without turning off the stove, remove the pulp with a slotted spoon and place it in a colander.

3. Dip pieces of snow-white rind into a hot sweet broth and boil them in syrup for half an hour. Then turn off the heat, wait until it cools completely and cook again for the same time. Cool again, boil again and boil for 40 minutes with pink pulp, cool.

4. After this, put it back to boil over low heat, but this time squeeze it out and add lemon juice.

5. After boiling, remove the compote from the heat, strain it through a fine sieve and, after cooling to room temperature, place it in the refrigerator to cool.

Refreshing watermelon compote – “Summer”

Ingredients:

• 300 grams of watermelon pulp;

• two medium apples;

• a small handful of gooseberries;

• sugar – to taste;

• drinking water – 2.5 liters;

• a tablespoon of lemon juice.

Manufacturing method:

1. Cut the watermelon pulp from the rinds into small pieces and select the seeds. Peel and seed the apples and cut the fruit into slices. Cut off the stems and spouts from the gooseberries.

2. Place pieces of watermelon pulp, apple slices and processed gooseberries in a suitable size pan.

3. Sweeten the compote to your taste and bring to a boil over low heat. Then turn down the heat and add lemon juice.

4. Boil for three minutes and turn off the stove, cool.

Toning watermelon and mint compote

Ingredients:

• ripe watermelon – 2 kg;

• three small pinches of lemon;

• a few mint leaves.

Manufacturing method:

1. Cut the skin off the watermelon and try to remove as many seeds as possible from the pulp.

2. Pour measured sugar into rapidly boiling water, add citric acid, mix well and immediately lower the pieces of watermelon into it.

3. Boil for 5 minutes, take a sample. If necessary, adjust the taste by adding sugar or lemon and remove from heat.

4. Strain the drink through a strainer into a jug, add mint cut into thin strips and let sit for about an hour. Chill further in the refrigerator before serving.

Watermelon compote with fruits and berries for the winter

Ingredients:

• 700 ml of clean filtered water;

• dark plums – 250 gr.;

• 150 gr. ripe sweet pears;

• dark grapes – 250 gr.;

Manufacturing method:

1. Wash berries and fruits thoroughly with water.

2. Remove the grapes from the branches, throwing aside rotten, cracked and dried berries.

3. Cut apples and pears in half, core them and cut the halves into small slices.

4. Break the plums and remove their pits.

5. Cut the watermelon pulp separated from the rind into small cubes, taking out all the seeds from it - snow-white and black.

6. Cut fruits and berries into small cubes and place in a clean glass container.

Watermelon compote - making tricks and useful tips

• Before using the purchased watermelon, immerse it in cool water for a couple of hours; this will remove chemicals that have fallen off during processing from its skin.

• If the pulp of the cut watermelon turns out to be loose, do not use it, otherwise the pieces will fall apart and the drink will turn into porridge.

• Any watermelon compote can be flavored by adding cinnamon, vanilla, lemon balm or cloves.

• Before serving, it is better to cool a drink prepared for daily consumption in the general compartment of the refrigerator or put ice cubes in it.

• To avoid fermentation in canned jars of compote, it is important to follow all the rules of preservation and ensure the cleanliness of not only the berries, but also the dishes.

• Before rolling up the containers with metal lids, it is better to sterilize the containers with the drink in slightly bubbling water for 25 minutes and after rolling, leave until completely cooled, tightly wrapped in a blanket or thick blanket.

• Watermelons of various types are sometimes capricious in proximity to lingonberries, blueberries, blackberries, and currants. If possible, try the drink without canning first, this will give you the opportunity not to make mistakes when creating a recipe for the winter.

How to cook watermelon compote

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Juicy watermelons are incredibly refreshing during the summer heat, delighting adults and children with their sweet taste. But ripe striped berries can not only be consumed fresh, but also used to make a delicious fruit compote. Is it possible to prepare such a drink for the winter and how to create it correctly - the answer to this question, as well as the best step-by-step recipes for watermelon compote further in the article.

Is it possible to cook watermelon compote?
Selection and preparation of ingredients
Step-by-step compote recipes
- Sweet watermelon compote
- With apple
- With mint
- Watermelon and melon compote
Storing compote

Is it possible to cook watermelon compote?

The inside of a ripe striped berry is very juicy and soft, so it may seem that it will not hold its shape during cooking. But if you follow certain tips, preparing a tasty watermelon compote and even rolling it up in glass jars for the winter is completely possible.

To do this, you need to choose a suitable fruit and prepare it correctly, and also strictly follow the proportions of ingredients and the sequence of actions indicated in the recipe.

Selection and preparation of ingredients

The taste of the finished watermelon compote depends on the properties of the ingredients chosen for this preparation. To prepare a tasty drink for the winter, it is recommended to choose ripe, but not overripe fruits with dense and evenly sugary pulp - it better retains its shape during heat treatment. It is best to cut the striped berries into pieces of 3-4 cm, so that they fit comfortably in the jar, but do not become soggy during the cooking process.

Step-by-step compote recipes

The process of making watermelon compote is simple and does not require a huge amount of time or special culinary skills. Apart from the main ingredient, you can add other fruits and berries to this drink, and also experiment with the taste of the preparation using different spices. The most common step-by-step recipes for making a delicious watermelon drink for the winter are presented later in the article.

Sweet watermelon compote

Watermelon and melon compote

Sweet watermelon compote

Pour water into a small saucepan and boil it on the stove.

Peel the striped berry from the skin and seeds. Cut the pulp into small pieces.

Add sugar to a container of boiling water and stir. Cook the mixture over low heat until it resembles watery syrup.

Place pieces of watermelon pulp in a saucepan with the prepared sweet syrup and bring the mixture to a boil.

Remove the container with the hot drink from the heat and cover it with a lid. Leave for 15–20 minutes. Pour the hot compote into a sterilized jar and roll up.

With apple

Wash the watermelon and apples under running water. Cut the fruits and remove seeds. Remove the green skin from the watermelon.
Cut the pulp of the striped berry into small pieces of similar size. Cut each apple into slices.
Pour water into a saucepan and place it on the stove, bring to a boil. Add sugar to the container, cook the mixture over low heat for a couple of minutes, stirring it occasionally with a spoon. The sugar crystals should be one hundred percent dissolved.
Add apples to sweet syrup. Cook the mixture over low heat for 15 minutes.
Add pieces of watermelon to the pan with compote. Boil the drink for 5 minutes, and then remove the container from the heat.
Pour the hot mixture into prepared sterilized jars. Roll up the containers with metal lids.

With mint

Wash watermelon and mint. Peel the striped berry from the skin and seeds.
Place a saucepan with water on the stove, add sugar. Boil the syrup, stirring it with a spoon until the sugar dissolves well.
Cut the watermelon pulp into small pieces and place in a suitable-sized pan. Add chopped mint to the pieces of fruit.
Pour hot sweet syrup over watermelon and mint, mix all ingredients well. Leave the drink to steep for 30 minutes.
Pour the finished compote into a sterilized jar and seal with an iron lid.

Watermelon and melon compote

Step-by-step manufacturing recipe

Peel the fruits from the skin and seeds, cut the pulp into small pieces of similar size.
Pour water into a saucepan and put it on fire. When the liquid boils, dissolve sugar in it. Cook for 5 minutes.
Add chopped watermelon and melon pulp to the pan with sweet syrup. Cook the compote over low heat for 15 minutes.
Add citric acid to the hot mixture. Boil the finished drink for 2 minutes, and then remove it from the stove.
Using a slotted spoon, remove pieces of watermelon and melon pulp from the pan and place them in sterilized jars. Pour sweet syrup into containers, and then roll up their lids.

Storing compote

Hermetically sealed jars with hot watermelon compote are turned upside down, wrapped in a warm blanket until completely cooled, and then put away for storage. In this form, this drink is perfectly stored for 6–8 months . Jars of compote must be kept in a cool place, away from sunlight. It is best to store the workpieces in a dry basement or cellar.

Delicious watermelon compote for the winter not only perfectly refreshes, but also enriches the human body with vitamins. Preparing such a drink is simple if you follow all the tips listed in this article, and the introduction of additional ingredients and spices will allow you to get different flavor combinations and choose the specific preparation recipe that you like best.