Homemade melon compote for the winter - a recipe for an unusual preparation at home.
Melon compote is an unusual and tasty preparation that any housewife can make at the end of summer - beginning of autumn. If you are tormented by the question: “What to cook from melon?” - then I recommend paying attention to this simple recipe for making compote.
Melon compote is prepared from ripe melons with very dense pulp. The varieties “Kolkhoznitsa”, “Altaiskaya 47”, “Lemon Yellow” and the like are suitable.
How to cook compote for the winter.
Divide the melon lengthwise into two equal parts, scrape out the seeds with a spoon, cut off the skin, and then cut the pulp into cubes of the same size.
Place the cubes in a bowl of boiling sugar syrup. Boil it from 650 g of granulated sugar and 1 liter of water passed through a filter.
Boil the melon for no more than four minutes, remove it from the bowl with a slotted spoon and place it in jars.
Use a special kitchen thermometer to measure the temperature of the syrup - it should be 85°C. To improve the taste and impart preservative properties, it is recommended to add citric acid to the syrup (a pinch or on the tip of a knife).
Pour syrup over the melon and place the workpiece in a pan with water for sterilization. Boil 0.5 liter jars for 20 minutes, then roll up.
Homemade melon compote can be served as a dessert in winter or used to make New Year's punch. Leave a comment if you liked this simple recipe for an unusual compote preparation, which will surely appeal to both adults and their children.
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