Варенье из дыни: как сварить лечебный и вкусный десерт просто, необычно и очень быстро

Ароматная, сочная, медовая, а еще невероятно вкусная и полезная — все это о дыне. «Дынный» сезон наступает в середине лета, но длится недолго, поэтому насладиться сполна «десертом с грядки» мало кто успевает. Но хозяйки знают, что кусочек лета легко сохранить с помощью консервации.

Варенье из дыни: как сварить лечебный и вкусный десерт просто, необычно и очень быстро

Отечественные хозяйки не так давно стали варить варенье из дыни. До сих пор такой десерт многих удивляет. Предложив лакомство гостям, будьте готовы к их неподдельному восторгу, когда станет известно, что в составе. Аромат лета, красивый янтарный цвет, нежный вкус — попробовав такой десерт, остаться равнодушным невозможно.

На Востоке варенье и джем из дыни — обычное дело. Лакомством угощают дорогих гостей, продают его на рынке. Десерт во многих странах ценится на уровне с продуктами пчеловодства, ведь пользы в нем не меньше.

Как только не называют дыню — овощ, фрукт, ягода. И каждая классификация имеет право на жизнь: дыня — бахчевая культура, но сладкая как фрукт и сочная как ягода. В кулинарии дыню принято называть десертным овощем.

Польза заготовки

Дыню стоит полюбить тем, кто заботится о здоровье. «Желтая ягода» — кладезь витаминов, минералов, полезных веществ. Фолиевая кислота, витамины А, Е, вся группа В, «аскорбинка», железо, йод, калий, натрий — это далеко не полный список того, что можно найти в составе десертного овоща.

Свежая дыня — настоящий натуральный «лекарь», но процесс приготовления варенья предполагает варку сырья, поэтому определенный процент полезностей улетучивается. По сравнению с целебными свойствами свежей «солнечной ягоды» польза варенья меркнет, но и за лакомство организм поблагодарит. Особенно, если приготовите его правильно: проварите мякоть несколько раз, но сравнительно недолго. Выдержав технологию приготовления, удастся свести к минимуму потерю полезных свойств основного ингредиента. Простой десерт способен на многое:

  • защищает от авитаминоза зимой;
  • повышает иммунитет;
  • приводит в норму работу нервной системы;
  • благотворно влияет на сердечно-сосудистую систему;
  • стабилизирует уровень гормонов;
  • повышает работоспособность;
  • избавляет от апатии и поднимает настроение;
  • улучшает кишечную микрофлору;
  • способствует очищению организма;
  • выводит холестерин;
  • помогает почкам правильно работать;
  • положительно влияет на кроветворную систему.

Дынное варенье можно и нужно употреблять при беременности. Лакомство повышает настроение, поднимает гемоглобин, стимулирует перистальтику кишечника, мягко выводит лишнюю жидкость, тем самым предотвращая отеки. Все это особенно важно для будущих мам.

Свежая дыня способна избавить от глистов. Для лечения используют сок бахчевой культуры и настой из семечек, для профилактики — едят мякоть. Противоглистные свойства приписывают и варенью из дыни.

Противопоказания

Хотя дыня невероятно полезна, в некоторых случаях от десертного овоща в любом виде лучше отказаться. Дыню и лакомства из нее не рекомендуется употреблять при:

  • гастрите и любых проблемах с ЖКТ — может вызвать брожение и обострение заболевания;
  • сахарном диабете 2 типа — в свежей в дыне и заготовках содержится высокий процент сахара;
  • лактации — может спровоцировать понос и колики у крохи.

Дыня может вызвать аллергию. При индивидуальной непереносимости продукта варенье из него под запретом.

Дыня — низкокалорийный овощ. 100 г «желтой ягоды» содержит всего около 37 ккал (точное число зависит от сорта бахчевой культуры). Но в варенье калорий гораздо больше — порядка 197. Если следите за фигурой, не налегайте на лакомство сверх меры.

Особенности приготовления десерта

Как варить варенье знают далеко не все хозяйки. А десерт из дыни многим и вовсе кажется чем-то экзотическим. На самом деле ничего сложного нет, главное — знать некоторые тонкости, и лакомство получится потрясающе вкусным.

  • Выбор дыни. Для варенья нужно брать спелую дыню, но не перезревшую. Важно, чтобы у нее была плотная мякоть: кусочки должны сохраниться в десерте. Если попалась слегка зеленая — ничего страшного, десерт получится вкусным. А вот совсем неспелая не имеет нужного вкуса и аромата, поэтому в варенье будут чувствоваться все ингредиенты, кроме бахчевой культуры.
  • Подготовка компонентов. Дыню нужно очистить от семян, порезать кусочками мякоть. Можно воспользоваться фигурным ножом: тогда ломтики в десерте будут выглядеть эстетично. Если рецепт предполагает использование корок, то их нужно порезать на одинаковые кусочки.
  • Сироп. Варят его двумя способами: с добавлением воды и исключительно на основе сока, который даст дыня после засыпки сахаром. Вкус сиропа можно регулировать. Всегда учитывайте сладость дыни: если она сладкая — добавляйте меньше сахара, иначе лакомство получится приторным.
  • Посуда. Выбор посуды для приготовления варенья — дело ответственное. Емкость должна быть широкой, чтобы лакомство равномерно прогревалось и не пригорало. Идеально подойдет таз с нержавеющей стали. У нержавейки есть один большой плюс — материал не вступает в реакцию с пищей, поэтому все полезности в варенье сохранятся. Можно готовить в керамической или тефлоновой посудине, но для отстаивания десерт придется пересыпать: в емкостях из таких материалов заготовка будет долго остывать. Эмалированные кастрюли можно использовать, если они новые. Через трещины на покрытии проступает железо, которое имеет способность взаимодействовать с химическим составом продуктов: например, разрушает витамин С. Алюминиевые и медные тазы для варки варенья не подходят: частички металлов могут проникать в десерт, что опасно для здоровья.
  • Варка. Варить десерт нужно в несколько этапов. Сначала мякоть засыпают сахаром, чтобы получился сок. Затем проваривают с сиропом, настаивают около десяти часов, а потом снова проваривают. И так несколько раз. Технология может меняться, но всегда приготовление делится на пару этапов. Если все сложить и проварить — получится однородный джем.
  • Стерилизация. Дынное варенье отправляют на хранение без стерилизации. Лакомство варится долго, используются натуральные «консерванты» («лимонка», цедра), поэтому можно не бояться за его сохранность. Но банки и крышки стоит простерилизовать, иначе заготовка может «взорваться».
Хранить дынное варенье, рекомендуется в погребе или подвале. Но можно обойтись и кладовкой или закрытыми полками на кухне. Есть только два условия: чтобы температура в помещении не превышала +20 °C и на банки не попадали солнечные лучи.

На плите

Особенности. Для варенья по классическому рецепту требуется минимум ингредиентов, но процесс приготовления займет два дня. Чем мельче будет нарезана мякоть, тем нежнее получится лакомство. Количество сахара следует регулировать на свое усмотрение: все зависит от того, насколько сладкая дыня. Многие хозяйки добавляют «для запаха» ванилин.

Нужно:

  • дыня (не перезревшая) — 1,5 кг;
  • лимонная кислота — чайная ложка;
  • сахар — 1,5 кг;
  • вода — полтора стакана.

Шаг за шагом

  1. Разрежьте дыню пополам, удалите семечки. Нарежьте мякоть.
  2. Отмерьте половину от указанного объема сахара. Засыпьте им мякоть. Перемешайте. Уберите заготовку на три часа в холод.
  3. Перемешайте оставшийся сахар с «лимонкой», добавьте воду. Поставьте сироп вариться. После вскипания нужно проварить до растворения крупинок сахара. Обязательно снимайте пену.
  4. Выложите подготовленную ранее мякоть дыни в кипящий сироп. Перемешайте, проварите две минуты. Снимите кастрюлю с плиты. Оставьте на сутки в холоде.
  5. Слейте сироп в кастрюлю. Варите на небольшом огне. Когда от сиропа останется третья часть первоначального объема, добавьте кусочки дыни.
  6. Кипятите варенье 30 минут. Разложите по стерилизованным банкам.
Варенье можно приготовить без сахара. Его заменяют медом. Такое лакомство принесет больше пользы. На килограмм мякоти нужно брать примерно пол-литровую банку меда. Медом заливают дыню и оставляют на пять часов пускать сок, потом добавляют «лимонку», уваривают 15 минут, оставляют на десять часов и опять проваривают.

В мультиварке

Особенности. Готовить в мультиварке лакомство проще, чем на плите. Процесс приготовления нужно контролировать, но не придется так часто помешивать лакомство, как при варке в кастрюле. Еще один плюс — мультиварка ускоряет приготовление заготовки: не нужно растягивать процесс на два дня.

Нужно:

  • дыня (мякоть) — 1 кг;
  • сахар-песок — 0,5 кг;
  • лимонная кислота — 3 г;
  • ванилин — 3 г.

Шаг за шагом

  1. Выложите дыню, нарезанную кусочками, в чашу «помощницы».
  2. Присыпьте мякоть сахаром. Через четыре часа она пустит сок.
  3. Насыпьте «лимонку», ванилин. Перемешайте. Выберите режим «Пароварка».
  4. Когда варенье закипит, смените режим на «Выпечку». Установите таймер на 40 минут.
  5. Крышку мультиварки оставьте открытой. Периодически помешивайте лакомство.
  6. Закатывайте варенье, пока горячее.
Чтобы варенье получилось ароматным, можно добавить рюмку коньяка на этапе присыпки мякоти сахаром. Классический десерт «заиграет» по-новому.

Рецепты с добавлением фруктов

Чаще всего дынный десерт готовят с добавлением цитрусовых и яблок. Лимоны и апельсины в лакомство добавляют и кусочками, и в виде сока. Если по рецепту предполагается добавление кружочков цитрусовых, то обязательно удалите из них косточки. В противном случае десерт может горчить. Важно не переварить лакомство, иначе получится однородный джем, а цель — десерт с приятной текстурой, где чувствуются кусочки. Роль «ароматизаторов» выполняют корица, ванилин, цедра. Количество сахара можно регулировать на свой вкус.

Хозяйки уверяют, что в варенье из дыни можно добавить любые фрукты и ягоды и получится вкусно. Приготовьте лакомство со сливой, персиками, виноградом, малиной — гастрономические впечатления обеспечены. За основу можно взять любой рецепт. Дополнительные ингредиенты добавляют при первой проварке.

С лимоном

Особенности. Это вариация классики. В десерте чувствуется легкая «кислинка». Благодаря цедре, лакомство получается ароматным. Процесс приготовления длительный (варенье нужно трижды проваривать), но результат стоит усилий.

Нужно:

  • дыня (мякоть) — 1 кг;
  • сахар — 1,5 кг;
  • лимон — один крупный;
  • вода — 0,5 л.

Шаг за шагом

  1. Нарежьте мякоть дыни кубиками.
  2. Выдавите из лимона сок, натрите цедру.
  3. Смешайте в кастрюле сахар, лимонный сок, цедру. Залейте горячей водой.
  4. На медленном огне проварите сироп, пока не растворится сахар.
  5. Когда сироп будет готов, добавьте кусочки дыни. Дождитесь закипания и отставляйте с плиты.
  6. Оставьте заготовку настаиваться десять часов.
  7. Снова закипятите лакомство и потом опять забудьте о нем на десять часов.
  8. Выждав рекомендованное время, доведите до кипения в третий раз. Разлейте по стерилизованным банкам. Можно закатывать.
Варенье можно ароматизировать ванилином. Но не сыпьте много — для приятного аромата достаточно добавить 3 г.

С апельсином

Особенности. Напоминает рецептуру лакомства с лимоном. Проваривать нужно в несколько этапов. Варенье получается сладким, но вкус можно регулировать «под себя». Цитрусовые «нотки» десерта можно разбавить, добавив палочку корицы при последнем проваривании. Если заменить апельсин в рецепте на грейпфрут, то получится лакомство с интересным терпковатым вкусом.

Нужно:

  • дыня (очищенная) — 1,5 кг;
  • апельсин — два больших фрукта;
  • сахар — 1 кг;
  • вода — три стакана.

Шаг за шагом

  1. Нарежьте на кубики дынную мякоть. Насыпьте половину сахара. Оставьте на два часа, чтобы появился сок.
  2. Вскипятите сироп из оставшегося сахара и воды. Кипящим, вылейте его в кастрюлю на мякоть дыни. Накройте емкость чистым кухонным полотенцем, оставьте на сутки.
  3. Слейте сироп. Вторично прокипятите его и опять залейте кусочки дыни. Настаивайте десять часов.
  4. Удалите кожуру из апельсинов. Нарежьте цитрусовые дольками, добавьте к будущему варенью.
  5. Варите десерт до тех пор, пока кусочки дыни не станут прозрачными, а десерт не обретет нужную густоту.
Если добавить в варенье тертый имбирь, то получится настоящая «витаминная бомба», которая поможет поддерживать иммунитет зимой. Имбирь к тому же подарит десерту потрясающий пряный аромат.

С бананом

Особенности. В десерт добавляют лимоны, чтобы сбалансировать сладкий бананово-дынный вкус. Иногда хозяйки заменяют лимоны апельсинами. С пропорциями можно экспериментировать: уменьшать количество сахара, добавлять больше цитрусовых.

Нужно:

  • мякоть дыни — 0,8 кг;
  • банан — четыре спелых фрукта;
  • лимоны — два средних;
  • сахар — два полных стакана;
  • вода — стакан.

Шаг за шагом

  1. Очистите дыню от кожуры, выньте семена. Порежьте мякоть кусочками.
  2. Сложите мякоть в большую кастрюлю, добавьте сахар. Поставьте на ночь емкость в прохладное место, но не в холодильник.
  3. Когда заготовка настоится, добавьте в кастрюлю стакан воды. Перемешайте и начинайте варить. После закипания проварить нужно пять минут.
  4. Очистите бананы и лимоны от кожицы, порежьте тоненькими кружочками.
  5. Добавьте подготовленные фрукты в закипевшее варенье, убавьте огонь на минимум и варите 20 минут.
Готовность варенья можно определить по «внешнему виду». Сироп должен стать густым, кусочки дыни — прозрачными. Важно, чтобы фрукты, которые добавляете в варенье, равномерно распределились и пропитались сиропом.

Джем из дыни

С яблоками

Особенности. Варенье получается густым, похожим на джем, ароматным, ярким. Выбирайте яблоки с плотной мякотью. Важно, чтобы при варке они не «развалились». Варенье красиво выглядит в прозрачных креманках: насыщенный янтарный цвет лакомства пробуждает желание поскорее его попробовать.

Нужно:

  • дыня (мякоть) — 1,5 кг;
  • яблоки кисло-сладкие — 0,5 кг;
  • лимон — один средний;
  • сахар — 0,5 кг.

Шаг за шагом

  1. Мякоть дыни порежьте произвольными кусочками, измельчите блендером.
  2. Сложите дынное пюре в кастрюлю. Засыпьте сахаром. Варите на минимуме, пока смесь не приобретет медовую консистенцию. После этого добавьте сок лимона.
  3. Снимите кожуру с яблок, удалить семечки. Нарежьте фрукты тонкими ломтиками.
  4. Добавьте ломтики яблок в кипящее дынное пюре. Проварите примерно три минуты, снимите с огня, оставьте на шесть часов.
  5. Снова поставьте на плиту, доведите до кипения, проварите три минуты.
  6. Раскладывайте варенье в банки горячим.
Вместо яблок можно взять грушу. Но только твердую. «Изюминка» варенья, приготовленного по этому рецепту, заключается в сочетании дынного тягучего сиропа с целыми кусочками фруктов.

Еще 3 интересных лакомства

Рецептов дынного варенья — сотни. Необязательно добавлять фрукты: сладкий и вкусный десерт можно приготовить, используя овощи. Например, попробуйте дынно-тыквенное варенье или добавьте к дыне цуккини. Не спешите выбрасывать корки: с одной дыни можно приготовить несколько лакомств — из мякоти и из корок. Ниже найдете три популярных рецепта дынного десерта без добавления свежих фруктов. Помните, что это только «капля в море» — поле для экспериментов огромно.

Густое дынное варенье с кусочками корок, мякоти или ломтиками фруктов, овощей можно добавлять в выпечку. Десерт используют как начинку для пирогов и пирожков.

Из корок

Особенности. Обычно к ним дынным коркам добавляют еще и арбузные, но можно обойтись без них.

Нужно:

  • корки дыни — 0,5 кг;
  • корки арбуза — столько же;
  • сахар — 0,9 кг;
  • соль — 15 г;
  • вода — 1,5 л

Шаг за шагом

  1. Корки очистите от мякоти. Аккуратно снимите тонкий слой наружной грубой кожицы.
  2. Нарежьте корки на небольшие кусочки (примерно 2×1 см). Промойте подготовленные ингредиенты холодной водой.
  3. Приготовьте солевой раствор: пол-литра воды и 15 г соли. Замочите в нем корки на 20 минут. Это убережет их от разваривания.
  4. Сразу после замачивания опустите корки в кипяток на десять минут.
  5. Приготовьте сироп: залейте сахар литром воды, проварите до закипания. Охладите его.
  6. Залейте корки сиропом. Уваривайте варенье 12 минут (отсчет ведется с момента закипания). Отставьте на три часа. Повторите уваривание три — четыре раза.
Понять, что варенье приготовлено правильно, можно по виду корок. По мере пропитки сиропом они становятся прозрачными.

С желатином

Особенности. Лакомство получается густым, «тягучим». Лимонную кислоту можно заменить соком лимона, а ванилин — молотой корицей.

Нужно:

  • дынная мякоть — 1 кг;
  • сахар — 0,5 кг;
  • желатин — пакетик;
  • «лимонка» — чайная ложка;
  • ванилин — чайная ложка.

Шаг за шагом

  1. Желатин залейте теплой водой. Оставьте набухать.
  2. Сложите нарезанную мякоть дыни в кастрюлю. Засыпьте сахарным песком, оставьте на полтора часа, чтобы дыня пустила сок.
  3. Добавьте «лимонку». Поставьте кастрюлю на плиту, доведите до кипения, томите 40 минут.
  4. Добавьте ванилин, разбухший желатин. Перемешайте, дайте смеси закипеть.
  5. Разложите в стеклянную тару, закатайте.
Дыня, засыпанная сахаром, обязательно дает много сока. Но не всегда это происходит в тех временных рамках, что описано в рецептах (зависит от сорта, спелости). Если открыли кастрюлю через указанное время и видите, что сока мало, просто подождите еще.

Варенье из дыни с банке

С тыквой

Особенности. За потрясающий аромат десерта отвечает корица, поэтому не пропускайте этот ингредиент. Полезное варенье обеспечит необходимыми витаминами зимой. Тыкву можно заменить кабачком: лакомство получится еще нежнее.

Нужно:

  • дыня (мякоть) — 0,5 кг;
  • тыква — 200 г;
  • курага — 200 г;
  • сахар — 200 г;
  • корица — 5 г.

Шаг за шагом

  1. Очистите дыню и тыкву. Нарежьте ингредиенты брусочками.
  2. Сложите подготовленные компоненты в кастрюлю. Засыпьте сахаром. Проварите на медленном огне десять минут, все время помешивая.
  3. Нарежьте курагу на кусочки. Добавьте в варенье вместе с корицей.
  4. Варите десерт на медленном огне около часа.
  5. Горячее лакомство распределите по банкам, закатайте.
В лакомство можно добавить миндальные орехи, измельченный кардамон. Так получите еще более насыщенный вкус.

Приготовление варенья — длительный процесс. Но можно сделать лакомство «на скорую руку». Нарежьте мякоть кубиками, засыпьте сахаром (на 1 кг мякоти потребуется 500 г сахара), добавьте сок половины лимона и проварите на медленном огне пять-десять минут. Когда ваша «Пятиминутка» остынет, десерт можно подавать на стол. Лакомство «быстрого приготовления» обычно не закатывают в банки, его готовят, чтобы разнообразить завтраки.

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