First recipe

for 4 cans of 0.5 l each 40 minutes

1. Pour water into a saucepan, pour sugar, citric acid, a little vanillin, mix everything thoroughly and put on fire.
2. Next, you need to prepare a melon. To do this, cut it in half, take out the seeds, remove the peel and cut into pieces of any shape of a small size. They are laid out in containers and filled with syrup. There is no need to sterilize banks. If the pulp is cut into small pieces, it will be packed more tightly in jars and less syrup will enter there.
3. After the syrup is poured, we put the jars in the prepared dishes, it can be a saucepan or a bowl. Cover them with lids.
4. Pour hot water into the pan so that it covers 3/4 cans, put on fire and bring to a boil. Cold water must not be poured, as the glass may burst. So that when boiling water does not get inside, you can put a plate and a mug of water on top.
5. When the water boils, you can set a timer or time-out for 10 minutes. After the time has passed, we take out the containers from the pan and roll up.

Video recipe

First recipe

Second recipe

for 1 liter jar 40 minutes

1. Wash the fruit, dry, remove the seeds and peel.
2. Cut the flesh into small pieces and blanch. To do this, you need to cook two dishes: one with cold water, and the second with boiling water. Dip the pieces in boiling water for one second, pull out and cool immediately, dropping them into cold water.
3. At the bottom of the container put spices, pieces of melon, pour the marinade and sterilize for 10-12 minutes.
4. Roll up the lids, cool.

Third recipe

Everyone knows that a delicious melon is one that is well ripe and has a juicy sweet flesh. But there are situations when, having acquired a seemingly ripe fruit, cut it, we get a tasteless and watery middle. And even from such a product you can get a delicious billet.

for 1 liter jar 40 minutes

1. Before cooking, the jar and lid must be sterilized.
2. At the bottom we put allspice and cloves.
3. Melon needs to be cleaned of seeds and cut off the peel. Cut into slices of any shape and lay tightly in jars. It is recommended to lay the fruits of one variety in one container, since all varieties differ in the structure of the pulp. Fruits with a hard middle should not be mixed with oily varieties so as not to spoil the appearance and taste of the workpiece.
4. Next, you need to cook the marinade. Add sugar, 9% vinegar to the water, stir everything and pour into a bowl with melon.
5. We put the jar in a pan or any other vessel, pour water into the pan, put it on a fire and sterilize it for 15 minutes from the beginning of boiling water.
6. After sterilization, remove the container from the water, roll up the lid. Check that there are no smudges.

Fourth recipe

for 1 liter jar 40 minutes

1. Sterilize the jar.
2. Cook the marinade. To do this, take half a glass of apple cider vinegar and the same amount of water, 100 g of sugar, 1 dessert spoon with a hill of salt, a few cloves and cinnamon. All mix, put on fire.
3. Prepare the melon. To do this, they wash and dry it, cut it in half, take out the seeds, cut off the skin. Then cut into arbitrary pieces and put in a jar.
4. Next, the billet is poured with marinade, having previously stirred and making sure that the sugar and salt are completely dissolved in the water. Cover with a lid and leave the container to cool at room temperature.
5. When the workpiece cools down, it can be moved to the refrigerator.