Zucchini compote for the winter is like pineapple. Zucchini compote for the winter: the basic recipe, and how to get unexpected fruit and berry flavors. Step-by-step recipe for cooking compote from fresh zucchini at home

Many of us are accustomed to the fact that zucchini is only fried or stewed. Some have had the opportunity to try jam or candied fruits from them. I would like to invite you to use them in a slightly unusual form - make a compote from them, which tastes like a pineapple drink

. My kids love it very much, so I always roll up a lot of cans. And I use pieces of zucchini instead of this overseas fruit for salads or as a dessert. The whole secret is that zucchini has practically no taste of its own and, like a sponge, absorbs the aroma of other products. I got these recipes from a friend from Belarus and after the first serving they became favorites. I'm sure the same thing will happen to you.

Pineapple zucchini compote

Kitchenware:

saucepan for syrup, tall saucepan for sterilization, jars, spoon, paring knife, lids, kitchen towel, seaming wrench.

Ingredients

Step-by-step preparation

First, wash the glass jars thoroughly. For this volume of ingredients you need two to three liters. I clean all my canning jars with regular baking soda, without any harmful cleaning products. There is no need to sterilize, as this is a waste of time. Firstly, we will put non-sterile vegetables in them, and secondly, we will later sterilize them with all their contents.
We wash about 2 kg of yellow cherry plum and, if necessary, select spoiled ones and remove the tails.
Take 3-4 medium zucchini.
Wash and cut off the skin. The most convenient way to do this is with a special knife for peeling vegetables, but you can also use a regular one. Cut them in half and select the middle with the seeds. This is where a tablespoon comes in handy. Cut the dense pulp into medium pieces, similar to canned pineapple. Don't rush to cut everything at once. It’s better to cut it later if necessary.
Now let's take the banks. Fill them almost a third with zucchini. We put the same amount of cherry plum on top and add 2-3 cloves, one per liter. It may seem like a lot of zucchini, but believe me, they are eaten first and very quickly.
Pour 600 g of sugar into the pan. It is taken at the rate of 200 g or 1 glass per 1 liter of water. Pour 3 liters of water and bring to a boil, stirring occasionally until all the sugar dissolves. Just in case, pour one glass more water.
Pour the syrup into the jars, without adding a couple of centimeters to the edge, and simply cover with a lid.
Place a kitchen towel or some cloth on the bottom of a large pan. We put the jars in it and pour water so that they are immersed by a third.
After the water boils, sterilize for half an hour, it is advisable to cover the pan with a lid. Carefully remove the jars and roll them up.
We move the jars of compote to a secluded place where they will not disturb anyone. Turn them upside down, cover with something warm and leave until completely cool.

Video recipe

Love pineapple juice, but don't want to buy weird store-bought nectars? Then prepare zucchini compote for the winter, which tastes like pineapple. And how to do this, look at the video.

Compote can be made from anything. In addition to the usual, it turns out to be a delicious drink. And in the middle of winter, a fragrant one will help you remember the taste of summer.

Zucchini for pineapples for the winter: recipes for preparations (compote, etc.) with cherry plum, lemon and more for the winter.

There is hardly a person, especially a child, who does not like pineapples. These exotic fruits have long been available to us both fresh and pickled. But there is a much cheaper way: cook zucchini so that no one will distinguish them from real pineapples! We will tell you some simple and interesting recipes.

A simple recipe for a drink made from red cherry plum and apricots for a 3 liter jar

You can prepare cherry plum for compote in two ways: remove the seeds or leave them. But removing the seeds will significantly increase the shelf life of the drink. However, this takes a long time, and with the right approach it is not always necessary. The main thing is to rinse the fruits well and sort out spoiled fruits.

Ingredients:

2 kg cherry plum
400 g sugar
lemon acid
7 liters of water

We wash and dry the wild plum fruits.

Place a pot of water on the stove and wait for it to boil.

Fill approximately 1/3 of a 3 liter jar with cherry plum.

Fill it with boiling water and cover with a lid. This needs to be done quickly.

Cover the jars with a towel and leave them for 20 minutes. During this time, the fruits will warm up.

Then drain the water and boil it again.

We repeat all the same steps, fill the jars with boiling water and warm the fruits. We repeat this step three times. But this is the last time we add sugar to the water.

Fill the jars with syrup.

Add half a teaspoon of lemon to them.

Cover the hot jar with a lid and turn it over. To understand whether the seal is broken or not.

Wrap the compote and leave it for a day.

If you bought a couple of kilograms of apricots and have already made jam and compote from them. Suddenly you notice that you have a few fruits left. Add them to cherry plum, the taste will be more delicate and the aroma more pleasant. There will be no tartness and sourness that is present in many dishes where wild plums were used.

Ingredients:

Apricots – 300 g
Red cherry plum – 300 g
Sugar 300 g
Citric acid (a couple of pinches)

Remove pits from plums and apricots. It is more convenient to do this by cutting the fruit into halves.

Place fruit in clean, sterilized jars.

Fill with boiling water and cover with a lid. Leave for 20 minutes.

Drain the water, add sugar and let it boil, stirring the syrup until the sugar dissolves.

Pour citric acid into a three-liter container.

Pour boiling water over the fruit and immediately cover with a lid.

Turn over and wait 1 day for complete cooling. During this time, natural sterilization will take place under the fur coat.

I also found one unusual video recipe that will definitely delight the kids. In addition to apricots and wild plums, it contains raspberries. See for yourself how delicious it turns out.

And, the main thing is that you need very little berries, 200 grams is enough.

We'll add some seasonal apples and a sprig of mint to this recipe. It is better to take small apples, then you won’t have to cut them into pieces. A sprig of mint is optional. You can do without it.

We suggest you read: Tree protection in winter and spring

Ingredients:

300 g cherry plum
300 g apples
200 g sugar
mint sprig

Wash the plum and dry it. Cut the apples in half and remove the seeds. But you can put them already whole. We put these fruits in clean, sterilized jars.

Place a sprig of mint on top.

Add sugar and pour boiling water.

Immediately close the lid and turn over.

Wrap the jars so that the contents are naturally sterilized with boiling water.

Preparations “for pineapple”

There are many ways to prepare such zucchini for the winter. This includes jam, compotes, and preservation in marinade. First of all, we will tell you how to quickly prepare pineapples from zucchini for serving if guests are about to come to you.

These zucchini taste indistinguishable from real pineapples.

Simple recipe

You will need:

zucchini – 1 kg
pineapple juice from the store – 350 g;
sugar – 0.5 cups;
citric acid – 2/3 teaspoon;
vanillin or vanilla sugar - on the tip of a knife.

Please note: it is better to take zucchini, depending on the expected result, young or more mature. For the second option, you will need more liquid, that is, you will need to add juice or water. But such zucchini will not boil over and will retain its shape.

Peel the zucchini. Remove the pulp of the core along with the seeds. To do this, cut the zucchini into rings and scoop out the pulp using a glass.

Peeled and prepared zucchini

That's the whole process. These zucchini can be cooled and served as a separate dish for dessert or in a salad. Or you can put it in sterilized jars, fill it with syrup and roll it up. Wrap the jars in a blanket, and when they are completely cool, lower them into the basement, and you will have a wonderful preparation for the winter.

Pineapple zucchini with flavoring

This recipe is just as simple and will cost even less than the previous one. For 1 large squash you will need the following marinade products:

Peel the zucchini, cut into rings and remove the core.

Prepare the syrup: bring water to a boil, dissolve sugar and citric acid in it to create a sweet and sour taste. After this, you can add pineapple flavoring.

Place the zucchini in the boiling marinade and cook for about 3 minutes, then cool at room temperature and put in the refrigerator. In this case, you can also roll the zucchini into jars for the winter.

Pineapples from zucchini

Ingredients

Lemon acid	1 tbsp. l.
Zucchini	2.5-3 kg
Sugar	200-250 g
Pineapple juice	1 l

Step-by-step preparation

Take 2.5-3 kg of zucchini. Wash and peel using a regular or special vegetable peeling knife. Cut them lengthwise into two halves and scoop out the pulp and seeds with a spoon.
Cut the halves into half rings about a centimeter thick.
Pour 1 liter of pineapple juice into a large saucepan, add a tablespoon of citric acid and 200-250 g of sugar. If you don't have a scale, that's 10 tablespoons or one glass. Stir and put on fire.
When the sugar crystals have completely dissolved, add the zucchini. Stir and cook for 20 minutes over low heat.
Place the zucchini along with the syrup in sterile jars and seal. Then we turn them upside down and cover them with a blanket. From this set of products I get 4-5 0.5 liter cans.

Video recipe

Watch the video to see how you can quickly, tasty and inexpensively get 4-5 half-liter cans of pineapple from 2.5 kg of the most common zucchini.

You may also be interested in how to make bird cherry compote or make homemade Fanta from oranges.

Original jam

It’s impossible to imagine preparing for the winter without jam, which means we’ll try to make it from zucchini and pineapples. In fact, it is not difficult, but on the contrary, it is exciting and also delicious.

Such jam can be in pieces or in the form of puree - each method has its own characteristics. Zucchini does not have a distinct taste, so it very easily accepts the taste of additives, in our case, pineapple juice.

For this original jam you will need zucchini, pineapple juice and sugar.

For 1.5 kg of zucchini you will need:

1.2 kilograms of sugar;
0.5 teaspoon of citric acid;
1 small jar of canned pineapple (about the size of a glass).

We take into account already peeled and chopped zucchini.

You can make jam using exactly the same recipe without using pineapple slices. It is enough to take 0.5 liters of pineapple juice for the same amount of food.

Please note: pineapple juice in any recipe can easily be replaced with marinade from a can of canned pineapple. Alternatively, you can use instant drinks like Zukko or Yupy.

Compote

For compote from “pineapple” zucchini, you don’t even need to use pineapple juice. Lemon juice and cloves add the appropriate taste.

Ingredients:

zucchini – 1 pc.;
water – 2 l.;
lemon – 1 pc.;
sugar – 2 cups;
cloves – 3 pcs.

Peel the zucchini and remove seeds, cut the pulp into small cubes.

Cut the zucchini pulp into cubes

Place the chopped zucchini in a suitable pan, add water and cook until boiling. Add sugar, reduce heat and continue cooking.

When the zucchini in the compote becomes transparent, you can add cloves to the syrup. After another 15 minutes, remove the pan from the heat and add the juice of one lemon to the compote.

Cooking with cherry plum

If, in addition to zucchini, you have a good harvest of cherry plum (or have the opportunity to buy it inexpensively), be sure to try this recipe.

Compote of zucchini and cherry plum with pineapple flavor

You will need:

3-4 medium-sized ripe zucchini;
sugar;
yellow cherry plum.

Wash the zucchini, peel, remove the core and seeds, cut into half rings.

Prepare a 3-liter jar, sterilize and dry. Place 0.5 kg of cherry plum and slices of zucchini inside so that the jar is filled up to the shoulders. Pour boiling water over and leave for 20 minutes.

Drain the liquid from the jar into a saucepan, add sugar at the rate of 1.5 cups per 1 jar. Bring the syrup to a boil until the sugar dissolves and pour over the zucchini. Roll up the jars, wrap them in a blanket for two days so that the compote cools down, and put them in the basement.

Compote of plums and zucchini

Creating a delicious drink with a fruit dessert will take about 30 minutes. Compote of plums and zucchini has a sour taste and a pleasant aroma. It will require half a kilo of young zucchini and 300 grams of plums or cherry plums. To fill, you will need 1.5 liters of water with sugar to taste.

Preparation:

Remove vegetables from peels and seeds. Cut into pieces.
Wash the plums; the pits do not need to be removed.
Mix the two ingredients and add plenty of sugar. Set aside for an hour to release the juice.
Place the fruit and vegetable mixture in a saucepan on the heat. Add water if necessary so that it lightly covers the fruit. Boil, let cool. Add vanilla sugar and granulated sugar if desired.
After cooling, cook the compote again for 10 minutes. Strain and can be served. If you want to preserve it for the winter, you just need to pour it into sterilized jars and close it tightly.

Preparations with the addition of other fruits and berries

Citrus fruits, especially oranges, will help give zucchini a pineapple flavor. There is no need to use pineapple juice in this recipe, either natural or instant.

Required:

3-4 medium zucchini;
1 liter of water;
3 oranges;
2 cups sugar;
1 tablespoon citric acid.

This quantity of products is designed for 5 liter jars, which should be thoroughly washed and dried.

Washed oranges need to be cut into semicircular slices. Place 4 slices on the bottom of each jar; it is advisable for them to be positioned vertically.

Cut the oranges into slices; you can also use zest

Wash and peel the zucchini, cut the pulp into cubes, and put them in jars.

Now you need to prepare the syrup. To do this, completely dissolve sugar and citric acid in cold water. Pour the syrup into the jars with the zucchini and oranges.

Cooking zucchini this way requires sterilization.

Such zucchini “like pineapples” need sterilization. Filled jars are placed in a large saucepan, covered with lids, and water is added “up to the shoulders.” From the moment it starts boiling, set aside 15 minutes and cook the zucchini, then remove from heat, roll up the jars and leave to cool in a warm place.

Zucchini-pineapple with sea buckthorn

For this recipe, zucchini, sea buckthorn and sugar. The exact amount is not so easy to determine, but we can say that for a liter jar you will need 3-4 tablespoons of sugar.

Sea buckthorn will be an excellent addition to pineapple-flavored zucchini

Wash and peel the zucchini, cut them into cubes. Now you need to place zucchini and sea buckthorn in layers in the prepared jars. Sprinkle each layer with 1 tablespoon of sugar. As the food is stacked, it releases juice and settles, so zucchini needs to be added.

Filled jars are sterilized for 15 minutes. The zucchini will settle again, you can add more. After this, you can roll up the jars, let them cool and put them in a cool place.

Sea buckthorn can also be used in a compote recipe with the funny name “Impostor Pineapple”.

For it you will need:

2-3 cups sea buckthorn;
1 medium sized zucchini;
1.5-2 cups sugar;
2 liters of water.

Peel the zucchini and cut into half rings 2 cm thick. Place in a 3-liter jar, sterilized in advance, pour boiling water for 5 minutes.

Drain the water from the jar, add sea buckthorn, pour boiling syrup of water and sugar almost to the top and roll up. You can add a sprig of mint, lemon balm or thyme to the syrup - these herbs will give a pleasant taste.

Zucchini with orange

To prepare “pineapples” according to this recipe, you should not use the youngest fruits. This dish should be prepared in mid-to-late August, when they are ripe. There is no need to take fresh vegetables - they will not be stored as long as old ones and will significantly change the taste of the preserved food.

Ingredients:

3 large or 4 medium zucchini;
3 oranges;
liter of water;
Art. l. citric acid;
approximately 2 - 2.5 tbsp. Sahara

The syrup will take 5 liter jars, so this is the number of containers to prepare for work: rinse, dry.
Wash the oranges, cut them into halves and cut each into a semicircle. Place 4 pieces of orange into jars. To achieve a neat appearance for vegetables in jars, they should be placed vertically.
Wash the vegetables, remove peel and pulp. All you need for this dish is the hard part of the zucchini; the skin and seeds can be discarded. Divide the vegetables into cubes (size approximately 3 by 4 cm) and place in jars.
Syrup: pour sugar into cold water, add citric acid, then mix thoroughly until all ingredients are completely dissolved. Pour the prepared syrup over the vegetables.
Next you need to sterilize the jars. Place the containers with zucchini in a saucepan, close each one tightly with a lid, add water up to the neck of the jar and put on fire. From the moment of boiling, you should wait 15 minutes.
Take out the cans and roll them up. Place the lids down and leave until the jars cool completely. Send to a cool place to store.

Zucchini canned like pineapples for the winter are very simple recipes, following which you can prepare incredibly tasty and appetizing snacks from simple vegetables that are accessible to everyone. This dish will be a wonderful addition to the holiday table. A dessert made from zucchini, prepared like pineapples for the winter, will please even the most discerning gourmets, and its delicate, sweet taste will leave both adults and small children satisfied.

Fruits and berries

Video: cooking zucchini with pineapple flavor

We hope that you and your loved ones will love the recipes presented. Such simple and tasty “fake” pineapples from zucchini available to everyone are worthy of taking a place on the family table. Share with us how to prepare such a delicacy if you already have such experience.

Zucchini is a healthy and very tasty vegetable, from which, in addition to salads, you can make compotes. Moreover, the taste of the compote from this vegetable is quite unusual, reminiscent of canned pineapples.

Since pineapples are too expensive and sometimes unaffordable, you definitely need to make compote from zucchini for the winter. Yes, both in taste and in terms of useful qualities, this preparation will be much better.

Let's look at step-by-step recipes for preparing this delicious drink for the winter.

Simple recipe without hassle

What we need:

1 kilogram of zucchini;
Sugar - half a kilogram;
2000 ml water;
½ small spoon of acetic acid;
3 buds of cloves.

How to make traditional zucchini compote:

We wash the zucchini from all dirt, peel off all the skin;
If necessary, the zucchini must be cleared of seeds. Cut into two parts and remove all the pulp and seeds;
If desired, you can cut the vegetable into slices and remove all the pulp and seeds from them;
Next, cut the zucchini into small pieces;
Pour the vegetable into a container, fill it with water and place it on the stove. Cook over medium heat;
After the water with the zucchini begins to boil, add sugar, a couple of clove buds, reduce the heat and leave to cook for some more time;
After 20 minutes, remove the container with compote from the stove and leave to cool slightly;
In the meantime, we rinse the jars, be sure to clean them of dirt using soda and a washing solution;
Then we sterilize them over steam or in the oven;
Pour the zucchini compote into a sterilized container, roll up the lids with a seaming wrench;
Place under a warm blanket until completely cooled;
After this, you can store it in a dark place.

Delicious drink - zucchini compote like pineapple for the winter

What you need for cooking:

Zucchini – 1 kilogram;
350 grams of pineapple juice from the store;
Sugar - an incomplete glass;
1 incomplete teaspoon of lemon juice;
A pinch of vanilla powder.

Let's start preparing zucchini compote with pineapple flavor for the winter:

Zucchini should be washed in cool water, be sure to wash off all contaminants;
Next, peel off all the skin;
Cut the peeled vegetables into circles, remove the pulp and seeds;
Cut the rings into small pieces;
Next, pour pineapple juice into the pan, add granulated sugar, vanilla powder and add lemon juice. Mix everything;
Place on the stove and heat the syrup to a boil. All components must be completely dissolved;
Next, place the zucchini pieces in the syrup and boil for 20 minutes;
We wash the jars, clean them from dirt with detergent and wash them again twice;
Glass containers must be sterilized so that the workpiece can be stored for a long time;
Pour the syrup with zucchini into jars, roll up the lids with a sealing key;
Place under warm material until completely cool.

Pineapple-flavored squash compote is stored at room temperature, but most importantly, in a dark place.

How to cook compote from zucchini and cherry plum with pineapple flavor

The amount of ingredients is calculated for 3 liter jars. But it can be varied. For example, I like to fill a jar up to the shoulders with zucchini rings and pieces, and then fill it to the top with cherry plums. Then the main character in the preparation becomes the squash pineapple.

If the goal is a sweet and sour drink, then the proportions are different. Although, no one will forbid reducing and adding cherry plums and slices of zucchini.

Compote can be sterilized to ensure it is preserved for the winter. If you don't mind the time, do it. But it has long been proven that if you prepare a drink with a double pour, it survives well until spring in an apartment, even under a nylon lid. Sour cherry plum acts as an excellent preservative.

What can you add to compote?

A sprig of mint, vanillin, lemon or lemon juice will add a special flavor, at the same time as an additional preservative. There is a wonderful option with pineapple juice; at the end I will give a video with a step-by-step recipe.

Cherry plum.
Sugar - for two 3 liter jars 700 g.
Young zucchini.
Citric acid - on the tip of a knife in each jar.

Step-by-step cooking recipe

Wash the cherry plum. Divide the vegetable into rings. If you prepare it in small jars, it is more convenient to cut the zucchini into cubes - more will fit. From the middle of the rings, select the seed part. It is very convenient to do this with any round object smaller in diameter. I have a small glass with which I cut out the middle, and then the blank looks like a pineapple ring. Place the cherry plums in a jar, then the zucchini rings. Add sugar, dividing the amount given in the recipe into 2 jars. If the jars are small, then count how much you need.

Boil water and pour into a jar. Warm the contents for about 15 minutes. Drain the syrup into a saucepan.

Boil the syrup, return to the jar and roll up.

If you are a proponent of sterilization, then after the first fill, place the jars to sterilize in a large saucepan filled with hot water.

Record the time after the liquid boils. Sterilize a 3 liter bottle for 15-20 minutes. When the cherry plum and zucchini rings float to the top, remove the jars and seal them.

Add cherry plum for sourness

Ingredients of zucchini compote with cherry plum:

Zucchini – 500 grams;
Cherry plum – 500 grams;
Granulated sugar – 500 grams;
3000 ml water;
1 teaspoon lemon juice.

How to prepare cherry plum and zucchini compote for the winter:

First, we wash the jars, clean them of dirt, and rinse them from detergent several times;
Be sure to sterilize containers over steam or in the oven;
The cherry plum must be thoroughly washed in cold water, be sure to sort it out. We remove all affected fruits, they can spoil the taste of the compote;
Zucchini should be washed in cold water. Remove the skin and stem;
If the fruits are young, then the seeds do not need to be peeled. If not, then it is best to remove seeds from vegetables; to do this, cut them into two parts and remove all the pulp and seeds;
After this, cut the zucchini into arbitrary small pieces;
Place chopped zucchini and cherry plum fruits into jars;
Pour boiling water over everything, cover with lids and leave to stand until the water becomes warm;
Next, pour the water from the jars into a container;
Pour hot water into the jars again and leave to stand until completely cool;
Then pour the water back into a container of water and place it on the stove. Heat to a boil;
Meanwhile, pour granulated sugar into the jars for the zucchini and cherry plums and add lemon juice;
Remove boiling water from the stove and pour into jars with vegetables and berries;
We close everything with lids, tighten it with a seaming key;
Turn the jars with cherry plum and zucchini compote over, wrap them in a warm blanket and leave until completely cool;
We put it away for storage in the pantry or cellar.

Recipe for zucchini with pineapple juice

The most common way to prepare zucchini “a la pineapples” is to add regular store-bought pineapple juice. This ingredient gives the desired taste, so it is very difficult to distinguish a vegetable from a fruit.

For the treat you will need:

zucchini – 1 kilogram;
pineapple juice – 350 milliliters;
sugar – 125 grams;
citric acid – 2/3 teaspoons;
vanillin - a pinch.

Cooking method:

zucchini are peeled and cut into rings or pieces;
the syrup is prepared - all the remaining components are mixed in a container and sent to low heat until the sugar is completely dissolved;
vegetables should be placed in syrup and boiled for a quarter of an hour after boiling; It is important to stir constantly to avoid burning.

The finished dessert can be put into jars, well filled with syrup, for long-term storage, and rolled up. The containers are wrapped in a blanket, and after cooling they are placed in a cool place; they can be placed in a basement or cellar.

This crop from the plum family is actively used for various kinds of preparations, and if you add cherry plum to zucchini, you get delicious “pineapples”.

We suggest you read: How to plant garlic for the winter in Belarus

Ingredients required:

cherry plum – 500 grams;
zucchini – 2 kilograms;
sugar – 350 grams;
3-4 cloves.

The cooking process is as follows:

the following are placed at the bottom of a 3-liter jar: cloves, cherry plums and pieces of vegetables - the products should fill the container up to the “hangers”;
the ingredients are poured with boiling water and left in this form for 20 minutes;
the water must be drained, sugar added to it and put on the stove until it boils and the grains dissolve;
The contents of the jar are poured with boiling syrup, and it can be rolled up immediately.

To keep the product better, it is recommended to cover the sealed jars with a towel or blanket until they cool completely.

Zucchini compote with juicy orange

Components:

2 oranges;
600 grams of zucchini;
Half a kilogram of granulated sugar;
Water - 4.5 liters;
One lemon.

Let’s start preparing zucchini and orange compote for the winter:

Pour water into a container, place it on the stove and leave to heat until it boils;
We wash the zucchini from dirt and remove the skin;
Cut the peeled vegetable and remove the seeds and pulp. Chop the pulp into cubes;
Oranges need to be doused with hot water. We remove all the skin from them along with the white film;
Divide the orange pulp into small slices;
We clean out the seeds from each slice, if there are any;
Cut the orange slices into two parts;
We also pour boiling water over the lemon, peel off the zest along with the white film;
Squeeze the juice from the lemon pulp into a separate cup;
We rinse the jars, clean them of dirt and sterilize them over steam;
Place zucchini cubes into sterilized jars;
Grind the lemon and orange zest with a grater and add to the zucchini;
Place orange slices in jars with the rest of the ingredients;
After this, fill with hot water to the very top, cover with lids and leave to stand for minutes;
As soon as the water turns yellow, pour it back into the pan, add granulated sugar and put it on medium heat. Boil the syrup until all the sugar has dissolved;
Add 1 teaspoon of lemon juice to the jars;
Pour hot sweet liquid into jars with vegetables and orange;
Cover the lids and tighten with a seaming wrench;
Place under a warm blanket or fur coat and leave until the compote cools completely;
You can store it in a dark place, such as a pantry or cellar.

3 recipes for *Pineapple* compote from zucchini and cherry plum
A few years ago I came across a recipe for “Pineapple-flavored compote” in the magazine “1000 Tips.” I read it. Do not believe. But I still made several liter jars. And... our family disappeared. This is now our favorite compote!!! And we love the “solid” component of the compote.

Recipe1

Ingredients for one 3-liter jar:

Zucchini 2 -3 pcs Yellow cherry plum 300 g Sugar 140-150 g per liter Water

The ratio of zucchini and cherry plum should be 3 to 1. You don’t need more cherry plum, otherwise it will turn sour.

Preparation:

Place ripe yellow cherry plums on the bottom of a 3-liter jar (you shouldn’t take red ones - it will ruin the color of the zucchini). Peel the zucchini, remove the seeds (if the zucchini is large, remove the core using a glass) and cut into small cubes or thin (1cm) circles (semi-circles). It is not worth less, they may fall apart during canning. Place on top of the cherry plum. Pour in hot syrup made from water and sugar. Repeat pouring three times (for the last two years I have only filled twice). And the zucchini will taste like pineapple! For the last two years, having already gained experience, I poured it for the first time in the evening, covered it, and in the morning I drained it, boiled it, poured it into steamed jars, rolled it up, turned it over and covered it for a day.

You can also use liter jars. The ratio of zucchini and cherry plum is the same. 1/4 cherry plum, top with diced zucchini and fill the jar to the top (our family really loves the “solid” component of compote). The further process is the same as with three-liter jars.

The taste is really pineapple.

Recipe 2

How to make compote at home

Zucchini compote does not require expensive ingredients or complex manipulations. You can cook it at home, with a minimum expenditure of money, nerves, and effort.

https://www.youtube.com/watch?v=JAzFr6s8XyI

This recipe is distinguished by its simplicity, and its highlight is that you prepare compote from zucchini, and get a drink with the taste of pineapple.

The vegetable is washed, peeled, and seeds removed. Then it is cut into cubes, mixed with water, and placed on moderate heat. When the mixture boils, add sugar. Boil the compote until the vegetable is transparent. The lemon is washed and squeezed. When the zucchini has become transparent, add cloves and boil for another 3 minutes. Remove from heat, add lemon juice, mix well. Pour the drink into cans and roll them up.

With orange

To give zucchini compote a richer taste and a pleasant citrus note, you can cook it with the addition of orange. First, peel the zucchini and cut them into cubes. Boil the water. While it's boiling, get to the oranges.

Place zucchini, oranges in sterilized jars, and citrus zest on top. Fill with water and leave for fifteen minutes. Then pour the liquid back into the container, add granulated sugar, and boil for a couple of minutes.

Add 2 tablespoons of lemon juice to the jars and fill with syrup. Roll it up, wrap it up.

With pineapple juice

Peel the zucchini and cut into rings. Use a small glass to make holes in the middle.
Boil the vegetable for five minutes. It is necessary to cook it in order to disinfect and destroy all microbes.
Drain the water and place the warm zucchini in jars.
Add granulated sugar, vanillin, citric acid.
Pour in pineapple juice.
Roll up the jars.

With zuko juice

Recipe:

Peeled zucchini is cut into medium cubes and placed in a jar.
Pour boiled water, add a teaspoon of essence, and close.
Leave to brew overnight.
The water is drained and the zucchini is washed well.
Vegetables are poured into a pan, granulated sugar and ZUKO are added. No water is added because the vegetables will give juice on their own.
Place on moderate heat and boil for five minutes.
They put it in jars and roll it up.

With yuppie juice

Another recipe on how to make a pineapple zucchini drink.

Cooking technology:

Fill a jar with chopped zucchini.
Fill with boiled water.
Add acid.
Close the lid tightly and leave to steep for six hours.
Pour the water into a bowl, add sugar.
Bring to a boil.
Add Yuppi, boil for 3 minutes.
Pour into a jar and roll up.

With lemon

Peel the zucchini and cut into small cubes. Then pour it into a bowl, fill it with boiled water, and put it on the fire. When the water boils, add sugar and cook over low heat until transparent. Add cloves and cook for another fifteen minutes.

With cherry plum

Place the cherry plums in jars.
Peel the vegetable and cut into cubes.
Place the zucchini on the cherry plum and pour boiling water over it.
Let it brew for ten minutes.
Drain the water into a bowl, add sugar.
Boil the syrup for several minutes.
Pour it into jars and roll them up.
We turn the jars over and wrap them up.

We invite you to familiarize yourself with Zucchini seeds - benefits and harm

With plum

Recipe:

Peel and chop the vegetables.
Wash the plums.
Mix the ingredients and add sugar.
Leave for 1.5 hours.
Pour the mixture into a saucepan and put on fire.
To fill with water.

With apples

This drink has a pleasant summer aroma, rich taste, and quenches thirst well.

Preparation:

Peel the vegetable and cut it.
Peel the fruit and remove the core.
Pour the fruit and vegetable mixture into a bowl, add sugar and water.
Boil over low heat for fifteen minutes.
Roll it up, wrap it up.

With citric acid

If you don’t have any pineapple juice or flavorings on hand, you can make a pineapple drink with zucchini by adding citric acid.

Preparation:

Wash the vegetables, peel them, cut them.
Fill with boiled water.
Cook the mixture over low heat for 25 minutes.
Add the rest of the ingredients and cook for another 5 minutes.
Let's roll up.

Without sterilization

Recipe:

Vegetables are cut and placed in a three-liter jar along with thorns, in layers. The fruit and vegetable mixture should fill 1/3 of the jar.
Add sugar and boiling water.
Roll up and shake well to dissolve the sugar.
The jars are turned over and wrapped.

With cherry

Recipe:

We clean and cut the vegetables.
We wash the cherries and let them dry.
Pour boiling water over the fruit and vegetable mixture. Let it sit for 20 minutes.
Pour the liquid into a saucepan and add sugar. Cook for 5 minutes.
Pour the syrup into jars and roll up.

With vanilla

Technology:

Cut the vegetables and cook with sugar until transparent.
Add vanilla.
Remove from heat, pour in essence.
Pour into jars and seal.