Cherry plum compote with zucchini for the winter. Recipe: Cherry plum and zucchini compote - False pineapple

Zucchini is such a unique and versatile vegetable that it's great for marinating or making jam. with cherry plum in sugar syrup are in no way inferior in taste canned pineapple, are successfully used as a filling for pies and cakes.

Zucchini with yellow cherry plum in sugar syrup

This is one of the most common ways with cherry plum. This recipe does not take long and does not require sterilization.

List of required products for one liter jar:

• young thin zucchini;
• ripe fruits of yellow cherry plum;
• white granulated sugar - two hundred and fifty grams;
• clean cold water- four hundred milligrams;
• juice of half a lemon or a pinch of lemon salt.

Preservation method:

1. Rinse the fruits of young zucchini, wipe dry, cut into two halves and completely remove the seeds. Cut the zucchini fruits into small cubes.
2. Rinse the cherry plum fruits under running water and select the seeds.
3. To prepare the syrup, pour sugar into a saucepan, pour clean water, and put the syrup to boil over low heat.
4. While the syrup is cooking, fill dry sterilized liter cans slices of zucchini and halves of cherry plum, alternating them in layers. Banks should be filled with fruits a little more than half.
5. Pour zucchini with cherry plums with hot boiling sugar syrup, cover with sterile metal lids and wrap with a thick towel or warm blanket. Jars of zucchini should be completely cool.
6. Drain the cooled sugar syrup back into the saucepan, pour in fresh lemon juice or add a pinch of citric acid and boil again. As soon as the syrup boils, fill the jars with it, and immediately roll it up. Leave jars with cherry plum and zucchini to cool overnight.

It is advisable to open such preservation no earlier than a month later, so that the zucchini and cherry plum are completely saturated with sugar syrup.

Sweet compote of cherry plum and zucchini with pineapple flavor

From the fruits of zucchini and cherry plum, sweet and fragrant compotes. Compote is obtained with the taste of pineapple, and none of the guests will guess what it is made of.

List of required products for a three-liter jar:

• young zucchini (it is better to take fruits of golden-orange color);
• ripe fruits of yellow cherry plum;
• white granulated sugar - two hundred fifty-three hundred grams;
• clean cold water - about two liters.

Preservation method:

1. Wash the fruits of young zucchini, peel them and cut into thin slices or small cubes.
2. Sort yellow cherry plum from damaged fruits, rinse under running water. Bones can be left.
3. In clean, pre-sterilized jars, put zucchini and cherry plum, observing the following proportion: take one part of cherry plum for three parts of zucchini. Fill jars halfway.
4. Pour cold water into a saucepan and bring to a boil. Pour jars of cherry plum and zucchini with boiling water and let cool completely.
5. Combine the cooled water drained from the cans with granulated sugar and boil again. Pour jars with hot syrup, cover with sterilized lids, and pasteurize in the oven for an hour and a half.
6. After pasteurization, carefully roll up jars with compote and leave until they cool.

Compote according to this recipe is very sweet and fragrant.

Zucchini canned with red cherry plum

Not only yellow cherry plum is used for preservation, the fruits of red cherry plum also go well with zucchini, and give the blanks a beautiful ruby ​​​​red color.

• fruits of young zucchini;
• fruits of red cherry plum;
• white granulated sugar - one hundred and fifty grams;
• clean cold water - three hundred to four hundred milligrams;
• vanilla sugar - one sachet.

Preservation method:

1. Wash the fruits of young zucchini, remove the peel from them, and cut into circles, one centimeter thick. For a greater resemblance to pineapples, you can cut the core of zucchini.
2. Wash the red cherry plum, divide it into two rugs and select the bones.
3. Bring water to a boil, boil for a few minutes.
4. In prepared sterile liter jars, put the zucchini rings and red cherry plum, and pour boiling water. Allow the jars to cool completely, drain the water, boil again, pour into jars and leave to cool.
5. Drain the cooled water into a saucepan, add regular and vanilla sugar, and boil again. Pour zucchini with cherry plums with sweet hot syrup and immediately roll up with sterile metal lids.

Red cherry plum is sweeter than yellow cherry plum, so this recipe does not require a lot of sugar. Vanilla will give canned zucchini and cherry plum a refined and unique flavor.

Jam and zucchini and cherry plums with orange zest

Jams, jams and jellies are also prepared from zucchini. And cherry plum and orange zest will give such a preparation an interesting and original taste.

List necessary products:

• young fruits of zucchini (preferably white varieties) - two kilograms;
• ripe fruits of yellow cherry plum - one kilogram;
• white granulated sugar - two to two and a half kilograms;
• finely grated zest from two or three oranges;
• clean cold water;
• fresh juice from one lemon or half a teaspoon of citric acid.

Preservation method:

1. Rinse zucchini and cherry plum thoroughly. Peeled zucchini fruits cut into small cubes or small slices. Remove the bones from the cherry plum and cut into cubes, preferably the same size as the zucchini.
2. Combine water and granulated sugar in a saucepan, stir and put to simmer over low heat.
3. Pour the cubes of zucchini and cherry plums into a saucepan, pour over the cooled syrup and cook over low heat for about thirty minutes. Remove the jam from the stove and chill. Repeat this procedure again.
4. Put the jam on to boil for the third time, add the grated orange zest and lemon juice, and cook until it begins to thicken.
5. Pour the finished hot jam into prepared sterile jars (half-liter) and carefully boiled lids.

Together with orange peel you can add finely chopped and peeled pieces of orange to the jam.

Spicy canned zucchini with cherry plum

Zucchini with cherry plum can be made not only sweet. They are also marinated and served as an addition to meat dishes.

List of required products per liter jar:

• fruits of young thin zucchini (preferably zucchini);
• ripe fruits of yellow cherry plum - five to six pieces;
• clean cold water four hundred milligrams;
• garlic cloves - two or three pieces;
• kitchen salt - three tablespoons;
• sugar - two teaspoons;
• clove buds - two or three things.

Preservation method:

1. Wash the zucchini and, without peeling, cut into thin round slices.
2. Wash the cherry plum, do not remove the bones.
3. Place zucchini slices, garlic, cherry plum and clove buds in dry sterile jars.
4. To prepare the marinade, combine water with sugar and salt in a saucepan, stir, and boil over low heat.
5. Pour hot boiling filling over zucchini with cherry plum, cover with sterile lids and let cool. Drain the cooled marinade back into the saucepan, boil again and pour into jars again. Repeat this procedure a third time.
6. After the marinade has been poured into jars for the third time, and roll them up with sterile iron lids.

For piquancy, you can add mustard grains and ground coriander to such preservation.

Zucchini with cherry plum: homemade pineapples

(video)

canned zucchini with cherry plum are simple and affordable to prepare. And when preserving them, unlimited scope for experiments is possible, because you can add various spices and seasonings to the blanks each time, which will help make the aroma and taste of preservation original and unique.

Vegetables and fruits grown in the country in the hands of a skilled housewife turn into the most unusual and gourmet snacks and desserts. If pineapples grew in garden plots, then they would probably learn how to make jams from them and preserve them no worse than those sold in stores. But pineapples do not grow in our strip. However, this did not become an obstacle - our compatriots learned to do delicious compote from zucchini and cherry plum with pineapple flavor for the winter. Zucchini in it is difficult to distinguish from canned pineapple taste, color and aroma, especially if you use them as a component fruit salad. Don't believe? Try it yourself!

Sliced ​​zucchini compote

Zucchini compote with pineapple flavor

For a 3 liter jar:

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

How to prepare for the winter:

1. Small zucchini (about 8-10 cm in diameter), peel and seeds, cut their flesh into cubes.
2. Wash plum and dry.
3. Sterilize the jar.
4. Pour cherry plum to the bottom, put zucchini slices on top.
5. Pour in boiling water and wait until it cools down.
6. Drain the water into a saucepan, add the sugar and boil everything together, stirring, for 5 minutes.
7. Pour boiling syrup into a jar, wait for it to cool and pour into a saucepan.
8. Repeat the procedure again and only after the third filling roll up the jar.
9. Turning the jar upside down, wrap it in an old down jacket and leave it like that for a couple of days.
10. Put the finished compote in the pantry and do not open it for a month - only after a while the zucchini in it will be saturated with the aroma of cherry plum and acquire the desired shade, becoming like pieces of pineapple.

Such a blank will be an excellent basis for a fruit salad.

Canned zucchini like pineapple rings

Canned zucchini with pineapple flavor

For 5 jars with a capacity of 0.75 l:

• zucchini - 1.5 kg;
• cherry plum - 0.5 kg;
• water - as needed;
• sugar - 150 g per liter of liquid.

Recipe for the winter:

1. Wash the cherry plum and zucchini, peel the zucchini and cut into washers.
2. Using a glass or wine glass, cut out the middle of the zucchini rings - they will become pucks similar in shape to pineapples.
3. Sterilize the jars and put zucchini in them, pour cherry plum into the center.
4. Pour boiling water into jars, after 20 minutes pour into a saucepan.
5. Measure out right amount sugar and make syrup.
6. Pour zucchini and cherry plum syrup three times, each time pouring it into a saucepan and bringing to a boil.
7. After the last filling, roll up the jars and, turning them over and wrapping them in something warm, leave to cool completely.
8. Put it in the pantry for a month, and in winter open it and enjoy the taste of pineapples, which zucchini have become like.

By the way, the consistency of the fibrous pulp of zucchini is also very similar to pineapple.

Other desserts can also be made from zucchini. For example, if you cook jam from them with the addition of citrus fruits, they will resemble candied fruits in it.

Spicy dishes and snacks from them for the winter can also be made very different. We advise you to prepare sauteed or other salads, which will become a lifesaver for you if you need to cook dinner on hastily or to treat unexpectedly arriving guests.

Sunday, June 26, 2011 11:25 am + to quote pad

A few years ago I came across a recipe for "Pineapple-flavored compote" in the magazine "1000 Tips". I read it. Do not believe. However, I did a few liter jars. And... our family is gone. 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) in a jar of 1/3 liquid. And so it is possible. But lately I've been stuffing cherry plum and zucchini to the top.

Ingredients for one 3 liter jar:

Zucchini 2-3 pcs
Cherry plum yellow 300 gr
Sugar 140-150g per liter
Water

The ratio of zucchini and cherry plum should be 3 to 1. No more cherry plum, otherwise it will sour.

Cooking:

At the bottom of a 3-liter jar, lay a ripe yellow cherry plum (you should not take a red one - it will spoil the color of the zucchini).
Peel the zucchini, remove the seeds (if the zucchini is large, remove the core with a glass) and cut into small cubes or thin (1cm) circles (semicircles). Not worth less, can fall apart when canned.
Lay on top of the cherry plum.
Pour in hot syrup of water and sugar.
Repeat filling three times (the last two years I have filled only twice). And 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 drained it, boiled it and 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 zucchini cut into cubes, fill the jar to the top (in our family they love the "hard" component of the compote). The further process is the same as with three-liter jars.

Really pineapple flavor.

And here is 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 flavor 1 tsp

Cooking:

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

The same zucchini can be prepared for the winter. The cooking process will be slightly different: put slices of zucchini in pasteurized jars, fill them with marinade, then put in a saucepan with water for 10-15 minutes from the moment of boiling, cover and roll up.

Series of messages " ":
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Part 17 - COMPOTE FROM Zucchini AND PLUMB WITH PINEAPPLE TASTE... simple, inexpensive, really tasty... time-tested...
Part 18 -

For a drink, it is better to use a ripe berry, but not overripe, when it is still elastic and does not lose shape during processing. Many people make the mistake of soaking the fruits in water, believing that they are less damaged in this way, but in fact they become more fragile, the peel bursts. This recipe requires that the cherry plum be whole, so you just need to rinse it under cool running water, and then let the excess liquid drain and dry a little. Distribute to banks.

Clean the zucchini. The peel must be peeled off, even if the fruits are young, and it is better to cut the middle. It is necessary that appearance they most resembled pineapple slices. You can cut at least circles, at least half rings. Add pieces of vegetable to the jars to the cherry plum. You can simply add a clove, or you can stick it into a zucchini.

Boil water. Pour boiling water over jars, cover with lids and leave for 10 minutes. At this time, pour the indicated amount of sugar into a bowl or pan. Drain the resulting infusion. It is more convenient to do this using a special plastic cover with holes.

Bring the syrup to a boil over low heat, pour back into the jars. Leave for 10 minutes, then drain.

Bring the drained infusion to a boil for the third time, add vanillin, pour over jars and roll up.

It turns out very tasty. As the pineapple becomes not only a marrow, compote also acquires interesting notes. In winter such delicious drink will be a real treasure.

Many people love canned pineapples. They can be eaten whole, cut into fruit salads, made with them in sauces, used for cooking hot meat dishes. However, this tropical fruit does not grow in the gardens of our compatriots. However, this does not mean that it will not work to prepare your favorite dessert for the future - compote from zucchini and cherry plum can completely replace it, and almost everyone can do it.

Canning Secrets

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

• Zucchini for compote should be chosen about the same size in diameter as pineapple rings. Only in this case will they resemble canned tropical fruit pulp in shape and taste.
• Only yellow cherry plum is suitable for making compote, otherwise the finished drink will come out in the wrong color. It doesn't need to be pitted.
• Cherry plum and zucchini should be washed well, and zucchini should be cleaned of skins and seeds. If at least one seed gets into the compote, the effect will be spoiled.
• You can close the compote as in three-liter jars, and in liter ones - the main thing is that they are sterilized.
• The lids are also suitable for both screw caps and for seaming with a key. It is only important that they are boiled and allow the jars to be sealed tightly.

Additionally, it can be advised to pour zucchini with syrup repeatedly and leave them to infuse in it until almost completely cooled, then the pineapple flavor will be more pronounced.

Compote of cherry plum and zucchini slices

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

Cooking method:

• Sort, wash the cherry plum, let it dry.
• Wash the zucchini, remove the peel from them with a knife or vegetable peeler.
• Cut in half lengthwise, remove the seeds from the zucchini with a spoon.
• Cut the zucchini flesh into cubes about one and a half centimeters in size.
• Sterilize a jar with a capacity of 3 liters - the number of components in the recipe is indicated based on it.
• When the jar is dry, pour cherry plum on the bottom of it, 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, as this material, when oxidized, releases toxic substances. Suitable dishes made of stainless steel or enameled.
• Bring water to a boil, add sugar to it and boil, stirring, for several minutes.
• Pour boiling syrup into a jar of cherry plum and zucchini. Wait half an hour and pour the syrup back into the pan.
• Bring the compote back to a boil and pour into the jar.
• This time immediately roll up the jar and turn it over. It should cool down by 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 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 squash 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 jars;
• sugar - 0.15 kg per 1 liter of water.

Cooking method:

• Sort the cherry plum well, throwing out all the spoiled berries. Wash the remaining fruits well and leave for a while in a colander so that the water is completely drained from them.
• 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, a simple cylindrical shape.
• Peel the zucchini and cut into washers about 1 cm thick. You should not make them narrower, otherwise they will not retain their shape well.
• Pick up a glass or glass of such a size that their diameter is no narrower than the diameter of the seed part of the zucchini. Using them, cut out the middle of each squash "washer" - 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 banks, laying it on the bottom.
• Arrange the 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, you can even overnight.
• Drain the water into the pan, measuring its amount. Calculate how much you need granulated sugar. Measure out the right amount and add to the water.
• Put the pan on the fire, boil the syrup for 2-3 minutes. Fill them with cherry plum and zucchini rings.
• After 20 minutes, return the syrup to the pan, bring to a boil again and pour into jars.
• Wait another 10 minutes, pour the syrup back into the pan. Bring it to a boil, boil for a minute and again pour into jars.
• Roll up jars of compote, put them on the lids and wrap them up.
• After cooling, remove for the winter.

After 1.5–2 months, the compote will be ready for use. Zucchini rings in it will strongly resemble pineapple rings. They can be served alone or used to prepare other dishes. The compote itself will also come out delicious, like pineapple.