Description

Compote of cherry plum and zucchini for the winter will be very refreshing and aromatic. This effect is achieved due to the low use of sugar, as well as the fact that the cherry plum will practically not be subjected to heat treatment, therefore it will fully retain its natural smell. The cherry plum itself is very healthy, and also adds a barely noticeable acidity to any dish. Very often it is used in Georgian and Azerbaijani cuisine, always adding it to pilaf. A high concentration of this very acid can spoil the compote, so we will use zucchini as an additional ingredient.
The amazing properties of this vegetable will allow us not to worry about the high concentration of acid in the future compote. Zucchini slices will literally absorb most of the sour taste, while additionally being saturated with sugar syrup and turning out very tasty. The step-by-step photo recipe describes in detail the process of preparing this wonderful winter drink. No juice will ever provide the body with more vitamins than homemade compotes will. Cherry plum compote can be safely served on a festive table and treated to guests. Let's start preparing a delicious compote of cherry plum and zucchini for a 3-liter jar at home using a very simple recipe.

Ingredients

Compote of cherry plum and zucchini for the winter - recipe

To prepare such a compote, we will need a kilogram of ripe, aromatic cherry plum, choose the variety to suit your taste. The fruits must be thoroughly rinsed in cold water and dried on a clean kitchen towel. At the same stage, you need to remove all the stalks and leaves..

We wash the selected zucchini in cold water and cut off the peel in a thin layer. After this, cut the peeled vegetable in half and carefully remove all the seeds with a spoon. Cut the pulp into small slices as shown in the photo.

Now we begin to fill clean and dry jars. First of all, put approximately one third of the total volume into each jar. Then add pieces of zucchini to the cherry plum. In a saucepan, dilute sugar and water, bring the liquid to a boil and prepare a rich sweet syrup. Pour the cherry plum and zucchini in jars with still hot water and sugar, sterilize the jars in any convenient way over the next 15 minutes, then seal the lids tightly. Turn the jars of compote upside down, cover with a warm blanket and leave until completely cool.

Many people love canned pineapples. They can be eaten whole, cut into fruit salads, made into sauces, and used to prepare hot meat dishes. However, this tropical fruit does not grow in the gardens of our compatriots. However, this does not mean that you won’t be able to prepare your favorite dessert for future use – it can easily be replaced by a compote of zucchini and cherry plum, and almost everyone can do this.

Secrets of Canning

In order for the compote of zucchini and cherry plum to be as reminiscent of pineapple as possible and to stand well all winter, you need to know a few secrets.

• Zucchini for compote should be chosen approximately the same size in diameter as pineapple rings. Only in this case will they resemble the canned pulp of a tropical fruit in shape and taste.
• Only yellow cherry plums are suitable for making compote, otherwise the finished drink will come out the wrong color. There is no need to peel it.
• Cherry plums and zucchini should be washed well, and zucchini should be cleaned of skin and seeds. If even one seed gets into the compote, the effect will be ruined.
• You can seal the compote in both three-liter and liter jars - the main thing is that they are sterilized.
• The lids are also suitable for both screw and key sealing. It is only important that they are boiled and allow the jars to be sealed tightly.

Additionally, it is advisable to pour syrup over the zucchini many times and leave it to steep in it almost until it cools completely, then the pineapple flavor will be more pronounced.

Compote of cherry plum and zucchini pieces

• zucchini – 0.9 kg;
• cherry plum – 0.3 kg;
• water – 2 l;
• sugar – 0.3 kg.

Cooking method:

• Sort through, wash the cherry plum, let it dry.
• Wash the zucchini and remove the skin with a knife or vegetable peeler.
• Cut in half lengthwise and scoop out the seeds from the zucchini with a spoon.
• Cut the zucchini pulp into cubes about one and a half centimeters in size.
• Sterilize a 3-liter jar - the number of components in the recipe is indicated specifically for it.
• When the jar becomes dry, pour cherry plum onto the bottom and pieces of zucchini on top.
• Boil water and pour it into a jar. Wait until the contents of the jar become warm.
• Through a special lid with holes and a spout, drain the liquid from the jar into the pan. It is important that the pan is not aluminum, since this material, when oxidized, releases toxic substances. Stainless steel or enamel-coated utensils are suitable.
• Bring water to a boil, add sugar and boil, stirring, for several minutes.
• Pour boiling syrup into a jar with cherry plum and zucchini. Wait half an hour and pour the syrup back into the pan.
• Bring the compote to a boil again and pour into the jar.
• This time, immediately roll up the jar and turn it over. It should cool down while being wrapped in something warm, such as a winter blanket.
• After a day, unwrap the jar and put it in the pantry for a couple of months.

You can store the compote for a longer time, the main thing is not to drink it before it “ripens”. The compote will taste almost identical to canned pineapple syrup, and the zucchini pieces in it will resemble pineapple pulp. If you use them as one of the components of a fruit salad, almost no one will notice the substitution.

Compote of cherry plum and zucchini rings

• zucchini – 1.5 kg;
• cherry plum – 0.5 kg;
• water - how much will go into the jars;
• sugar – 0.15 kg per 1 liter of water.

Cooking method:

• Sort the cherry plum well, discarding all spoiled berries. Wash the remaining fruits well and leave them in a colander for a while to completely drain the water.
• Wash the zucchini. Please note that their diameter should not be larger than the diameter of the neck of the jars in which they will be preserved. For compote, which is prepared for the winter according to this recipe, it is better to choose jars with a capacity of 1 liter or even less, of a simple cylindrical shape.
• Peel the zucchini and cut into discs about 1 cm thick. You should not make them narrower, as otherwise they will not retain their shape well.
• Select a glass or wine glass of such a size that its diameter is no narrower than the diameter of the seed part of the zucchini. Using them, cut out the middle of each zucchini “puck” - if you cut it with a knife, it is difficult to get a fairly even outline.
• Sterilize jars with a total capacity of 5 liters.
• Distribute the cherry plum among the jars, placing it on the bottom.
• Place zucchini rings on top of the cherry plum.
• Boil water and pour into jars.
• Cover the jars with lids and leave for 4–6 hours, or even overnight.
• Drain the water into the pan, measuring the amount. Calculate how much granulated sugar you need. Measure out the required amount and add to the water.
• Place the pan on the fire and boil the syrup for 2-3 minutes. Pour it over the cherry plum and zucchini rings.
• After 20 minutes, return the syrup to the pan, bring to the boil again and pour into jars.
• Wait another 10 minutes, pour the syrup back into the pan. Bringing it to a boil, boil for a minute and pour into jars again.
• Roll up the jars of compote, place them on the lids and wrap them up.
• Once cooled, put away for the winter.

After 1.5–2 months, the compote will be ready for consumption. The zucchini rings in it will strongly resemble pineapple rings. They can be served separately or used to prepare other dishes. The compote itself will also be tasty, like pineapple.

Sunday, June 26, 2011 11:25 + to quote book

A few years ago I came across a recipe for “Compote with pineapple flavor” 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. Above in the photo (I found a photo on the internet) there is 1/3 liquid in the jar. And so it is possible. But lately I’ve been stuffing cherry plums and zucchini to the top.

Ingredients for one 3-liter jar:

Zucchini 2 -3 pcs.
Yellow cherry plum 300 gr
Sugar 140-150g 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 plum on the bottom of a 3-liter jar (you shouldn’t take red cherry plum - it will spoil 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 plums, 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.

Here's another recipe. It can be used both for immediate consumption and for preservation.

Ingredients:

Zucchini 1 pc. large

For marinade per 1 liter of water :

1. Sugar 2/3 cup or 140-150 gr.
2. Citric acid ½ tsp.
3. Pineapple flavoring 1 tsp.

Preparation:

1. Peel the zucchini and cut into slices about 1 cm thick.
2. Using a glass, remove the core from each circle.
3. Bring the water to a boil, add sugar and citric acid. Be sure to try it - it should taste sweet and sour. If necessary, add a little more sugar or lemon. Dissolve the sugar completely in water.
4. Now add pineapple flavor to the marinade
5. Place the zucchini in the boiling marinade, bring to a boil and cook for 2-3 minutes.
6. Cool the zucchini at room temperature in the marinade, and then put it in the refrigerator.

The same zucchini can be prepared for the winter. The cooking process will be slightly different: place pieces of zucchini in pasteurized jars, pour marinade over them, then place in a pan of water for 10-15 minutes from the moment of boiling, cover with a lid and roll up.

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Part 17 - COMPOTE OF ZUCCHERM AND CHERRY PEARL WITH PINEAPPLE FLAVOR...simple, inexpensive, really tasty...time-tested...
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We offer a simple canning recipe - compote of cherry plums and zucchini for the winter in a 3-liter jar - the most delicious recipe. This drink is indispensable during periods of vitamin deficiency and outbreaks of viral diseases. The compote tastes like a pineapple drink. Just add a little citric acid and the drink will get a light citrus taste and aroma.

Cooking time: 45 minutes. Makes 1 can per 3 liters.

Ingredients for compote:

• zucchini – 1.5 kg;
• red cherry plum – 500 g;
• granulated sugar – 1.5 kg.

The process of preparing cherry plum compote

First, we sort through the red cherry plum, select spoiled fruits, thoroughly wash the berries and place them in a colander to dry from moisture. Place 1/3 of the red cherry plum in a 3 liter jar. First wash the jar and sterilize it over steam for 15 minutes. Make compote only from good berries: due to spoiled fruits, the drink quickly deteriorates.

Wash the zucchini thoroughly, peel, remove seeds, cut the vegetable into pieces, and place in a jar. You should not cut the zucchini into too narrow pieces: the vegetable will not retain its shape well. You can leave the skin of a young zucchini: it will not be tough.

Pour boiling water over the fruits in a 3-liter jar up to the top rim. Cover the jar for 4 hours so that the ingredients steam and become soft. To prevent the glass from cracking, pour boiling water over a spoon.

Pour granulated sugar into an aluminum pan. To preserve sour fruits, you need to increase the amount of sugar. The taste will be brighter if you add cardamom, cinnamon, clove sticks, vanilla extract or vanillin to sugar.

We put a special lid on the jar and carefully pour the liquid into the pan. Place the container on the fire and boil the syrup for 2 minutes, stirring occasionally.

Pour the boiled hot syrup into a jar and add boiling water. You can pour the syrup over the fruits for 20 minutes, and then boil again: the compote will be concentrated.

We roll up the finished compote with a sealed key and turn it upside down. Cool overnight, wrapped in a towel. Check the compote for sealing: shake the 3-liter jar to the sides; no liquid should be released. After 1.5 months, the compote can be consumed. Store the homemade drink for no more than a year in a dark and cool place.

I started making compote of cherry plums and zucchini every year for the winter. I take the quantity of products for a 3 liter jar. The drink turns out to be the most delicious, and thanks to my recipe, you can too. The fact is that we always drink this particular compote to the last jar.

When I put this compote on the festive table in the cold season, guests always praise it and say that the drink is very tasty, and also unique in taste. If you have never made this kind of compote for the winter or tried to arrange fruits and vegetables, then I strongly recommend that you fix it. Believe me, you will really like the taste of the finished drink and, most likely, you, like me, will then drink it every year for the winter.

To make compote, I recommend using yellow cherry plum, as it tastes much sweeter than red one. However, don't consider this a requirement. If you have a red cherry plum bush growing at your dacha, then use that one, and don’t buy a yellow one specifically for this drink. Well, it’s better to take zucchini that is not overripe.

Necessary ingredients for preparing cherry plum and zucchini compote:

• 2700 milliliters of water (I always use purified water),
• 200 grams of cherry plum,
• 200 grams of zucchini,
• 3-4 tablespoons of granulated sugar.

How to prepare cherry plum and zucchini compote for the winter in a 3 liter jar

To be honest, I once added mint leaves to the compote, and it also tasted great. Therefore, if you have a great desire for this aromatic herb, then add it to the compote.

Wash the three-liter glass jar well with a sponge and soda. Then pop it in the microwave for a minute to dry. Place the washed cherry plum into the jar.

Wash the zucchini, carefully peel the skin with a knife or a special vegetable peeler. Cut the vegetable into any size pieces. Place it on the cherry plum.

Bring the water to a boil and immediately pour it into the jar. After 15 minutes, pour it back into the pan, add sugar and bring to a boil again.

Pour the sweet marinade over the zucchini and cherry plum a second time.

Seal the jar tightly with a lid. Store cherry plum and zucchini compote in a cool place and away from direct sunlight.