Compote of cherry plum and zucchini for the winter

Mon, August 31, 2015

A very interesting recipe for homemade preparations for the winter - compote of cherry plums and zucchini. This is not only a tasty, but also a wonderful drink - just look how transparent and sunny it is. And the taste of ready-made zucchini slices, which perfectly retain their shape and do not fall apart, is reminiscent of canned pineapples in syrup.

As usual, this usual recipe for compote for the winter is designed for small jars - in this case exactly 1 liter. The mass of zucchini is given in already peeled form, because I don’t understand how young your vegetables are and how many peels will be required. Absolutely any kind of zucchini is suitable for this recipe for a savory preparation for the winter – you can use young ones, or you can use completely old ones.

Ingredients:

Making a dish step by step:

To make a tasty compote for the winter, take water, sweet sand, cherry plum and zucchini. If your cherry plum is blue, then the finished drink will be pink.

It is necessary to sterilize the jars in advance. Each housewife has her own favorite way to sterilize jars, and I do this in the microwave - I wash the jars in a soda solution, rinse and pour approximately 100 ml of cool water into each. I steam them in the microwave at the highest power for 5-7 minutes each. I just boil the lids for about 5 minutes. Wash the zucchini, peel it, cut out the pulp with seeds (if the vegetables are old and dense).

Then we cut the zucchini into cubes - not very finely, and not very large.

We put previously washed cherry plums into jars.

Then add the zucchini cubes there.

Place a pan of water on the fire, bring it to a boil and pour boiling water over the contents of the jar to the very top.

Cover the jar with a lid and leave on the table for 10 minutes.

Then pour the water from the jar back into the pan, add sugar and bring the syrup to a boil. Let's boil for a few minutes.

And again pour the bubbling sweet syrup over the zucchini and cherry plum.

We immediately roll up the jar (or screw it on with a screw-shaped lid), turn it upside down, and wrap it in a blanket or blanket. Let the compote cool one hundred percent in this position, and then store it in a cool, dry place.

A wonderful summer drink made from such common and affordable products will diversify your winter supplies and provide some fun in bad weather. Try it too!

Compote of cherry plum and zucchini for the winter

Almost everyone loves canned pineapples. They can be eaten whole, cut into fruit salads, made into sauces, and used to make roast meat dishes. But this tropical fruit does not grow in the gardens of our fellow citizens. In general, this does not mean that you won’t be able to prepare your favorite dessert for future use - compote of zucchini and cherry plums can completely replace it, and almost anyone can do this.

Secrets of canning

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

Zucchini for compote must be selected 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 yellowish cherry plum is suitable for making compote, otherwise the finished drink will come out the wrong color. There is no need to de-seed it.
The cherry plum and zucchini should be thoroughly washed, and the 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 either three-liter or liter jars - the main thing is that they are sterilized.
The lids are also suitable for both screw-type and key sealing. The only important thing is that they are boiled and allow the jars to be sealed.

In addition, we can recommend pouring the syrup over the zucchini several times and leaving it to steep in it until it cools completely, then the pineapple flavor will be most pronounced.

Compote of cherry plum and zucchini pieces

Compound:

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

Sort through, wash the cherry plum, let it dry.
Rinse the zucchini, 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 cm in size.
Sterilize a 3-liter jar - the number of components in the recipe is indicated based specifically on 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 made of duralumin, because this material, when oxidized, releases toxic substances. Stainless steel or enamel-coated utensils are suitable.
Bring the water to a boil, add sugar and boil, stirring, for a couple of minutes.
Pour the bubbling 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.
Now immediately roll up the jar and turn it over. She must cool down by being wrapped in something warm, for example a winter blanket.
After a day, unwrap the jar and place it in the pantry for a couple of months.

You can store the compote for a long time, the main thing is not to drink it before it “ripens”. The taste of the compote will be almost similar to the syrup from canned pineapples, 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 probably see a replacement.

Not a bad recipe 4

Compote of cherry plum and zucchini rings

Compound:

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.

Sort the cherry plum thoroughly, discarding all spoiled berries. Rinse the remaining fruits thoroughly and leave them in a colander for a while until they are completely drained of water.
Rinse 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 regular cylindrical shape.
Peel the zucchini and cut into discs approximately 1 cm wide. You should not make them as narrow as possible, because 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’s 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 (that is, in the dark) .
Drain the water into the pan, measuring the amount. Calculate how much sweet sand you will 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 a 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 containers with 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 use. The zucchini rings in it will be very reminiscent of pineapple rings. They can be served separately or used to prepare other dishes. The compote itself will also be as tasty as pineapple.

A very tasty compote of cherry plum and zucchini for the winter

For making compote for the winter, no matter what kind of cherry plum is suitable: yellowish, reddish, red, small, large. The main thing is that there are no fruits with spots and rotten rot. The color and especially the taste of the compote directly depend on the selected fruits. A compote of cherry plums and zucchini for the winter in a 3-liter jar turns out to be very tasty - just what kids need. The compote made from light cherry plum will be sweetish, so add less sugar and add a portion of citric acid. Drinks made from black cherry plum are the most sour, rich in taste and color. You don’t have to add lemon to them, but add more sugar.

And spend a minimum of time on this preparation, and organize the collection of zucchini. If possible, choose a light cherry plum for this compote; black can color the zucchini unevenly, and it is also more sour.

Ingredients for compote:

zucchini – 1 piece (gr 300-350);
yellowish cherry plum – 500 g;
citric acid - half a teaspoon;
sugar – 1 glass;
water - how much will go in.

Making compote from cherry plum and zucchini

Peel the zucchini, even a young one with a thin skin - this way the pulp will be faster and better steamed with boiling water. If the middle is soft, “cotton”, cut it out along with the seeds. Cut the pulp into medium-sized cubes.

I carefully wash the cherry plum in several waters, washing away dust and all impurities from the fruit.

First put the zucchini at the bottom of the steamed jar, then pour in the cherry plum. Fill with boiling water to the edge of the neck so that the water overflows. Cover with a tin lid. Let it steam for 30-40 minutes.

When the jars have cooled down so that you can pick them up without getting burned, change the lid to a nylon one with holes and decant the water into a saucepan where the syrup will be boiled.

Add sugar to the drained infusion. You can reduce/increase the quantity to your own taste. Place the pan on high heat, boil the syrup for two to three minutes, stirring.

Pour citric acid into the jar with cherry plum and zucchini - it will promote the best preservation of the product and add a pleasant sourness to the compote.

Pour the bubbling syrup into the jar under the neck (keep in mind that as it sits, the zucchini will absorb the syrup and there will be less of it). We close the lids under the machine.

We throw a thick blanket or blanket over the jars of compote and leave it to cool for a day or two. Later we transfer it for storage to a shaded, cold space. Successful preparations for you!

Assorted compote of cherry plum and zucchini for the winter

When you get bored with the boring, untainted taste of compote, you can add another fruit or vegetable when making it. Compote of cherry plum and zucchini for the winter is exactly that extraordinary drink that you should try at least once. It would be amazing to combine a vegetable with a fruit, and besides, zucchini with cherry plum, this is an incredible idea. So, it seems at first glance, so the result is excellent. The sweetish-starchy taste of zucchini is perfectly diluted with the sourness of cherry plum.

Positive characteristics of zucchini?

Eating zucchini has a positive effect on the functioning of the stomach and intestinal tract, and all because it contains starch, proteins, sugar, fiber and vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) A, B, C, PP.

It is zucchini dishes that nutritionists prescribe to their clients. After eating a few grams of this puree, you feel full, so you no longer want to consume a bunch of high-calorie foods. Zucchini diets (Diet is a set of rules for human consumption of food) restore the activity of the gastrointestinal tract in unhealthy people. This vegetable is added not only to baby foods, but is also recommended for older people. It prevents the development of atherosclerosis (atherosclerosis is a chronic disease of arteries of the elastic and muscular-elastic type) , improves the motor function of the stomach, and activates the digestive system. As a diuretic, zucchini can relieve edema (excessive accumulation of fluid in the extracellular tissue spaces of the body) , and not only their pulp, but also the seeds and flowers.

Those suffering from hypertension, hepatitis, nephritis, cholecystitis, and diabetes are recommended to consume zucchini in any form once a day. To increase the performance of the heart and blood vessels, stomach, kidneys, and liver, you also need to eat zucchini.

Why is zucchini necessary to cooperate with cherry plum?

The variety of plums in question is useful not only in its fresh form, it also retains its advantages when processed. Vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) , potassium, calcium, phosphorus, iron, magnesium, sodium are stored in the fruit in any state.

Cherry plum, like zucchini, has a beneficial effect on the functioning of the stomach. Their combination will create a medicinal drink to eliminate pain in this part of the body. Several recipes for cherry plum compote with zucchini will help you stock up on a healing consistency for several months. The abundant potassium content in these two ingredients has a deliberate effect on the functioning of the heart and strengthens the heart muscle. Good digestion and appetite are two components of the constant intake of zucchini and cherry plum dishes. Well, and, naturally, the taste of the purchased compote will leave you with a good aftertaste, to which you will return more than once.

It is not recommended to abuse cherry plum for those suffering from ulcers.

Compote of cherry plum and zucchini for the winter without sterilization

Step-by-step recipe with photos:

Carefully wash the cherry plum and zucchini.
Peel the zucchini, remove the seeds and cut into pieces.
Sterilize jars and lids using a kettle or oven.
Place the zucchini parts and cherry plums in a jar. The ingredients should take up approximately half the jar or 2/3 of the volume.
Boil water in a saucepan.
Pour bubbling water into the glass container with its contents, covering it with a lid. Set aside for 5 minutes to release the fruit and vegetable juices into the water.
Pour the water saturated with ingredients back into the pan. Add sugar to taste and boil again.
Pour a teaspoon of citric acid into one three-liter jar.
Fill the jars with syrup and tighten. Turn over, wrap and wait for the day. The next day, put it in its normal position and put it in the pantry.
In a couple of months, the compote of cherry plum and zucchini will be ready for the winter.

When pouring hot water into a cool jar of fruits, do this evenly so that the jar does not crack due to temperature changes.

Cherry plum compote with zucchini, cut into rings

Step-by-step recipe with photos:

Wash 4 pieces of medium-sized zucchini and cut into half rings. The vegetable does not need to be peeled.
Wash 0.5 kg of fruit without removing the seeds.
Sterilize containers.
Pour cherry plum and zucchini into the jar to the very top.
Boil water in a kettle and pour into containers, covering with lids. After 5 minutes, drain the water into the prepared pan. Repeat this function twice so that the zucchini and cherry plum soften a little and release the juice. This procedure is also necessary to avoid bursting of the cherry plum skin.
For the 3rd time, pour about 1.5 cups of sugar per bottle into the drained fragrant water and boil again.
Fill the jars with the purchased syrup and seal. Turn the containers over and wrap them for a day.
Bon appetit and delicious preparations!

Compote of reddish cherry plum with zucchini

Step-by-step recipe with photos:

Prepare 500 grams of reddish cherry plum for canning.
Wash, peel and cut 4 small zucchini into cubes.
Pour the prepared ingredients into boiling water and boil for about 20 minutes. Then add approximately 1 cup of sugar and boil for another 5 minutes.
Pour the boiled hot mixture into jars and roll up the lids.
The drink is ready.

If cherry plum trees have produced a lot of fruit, and the usual canning of compote and jam is already boring, then cherry plum compote with the addition of zucchini for the winter is the most optimal and tasty option for using the harvest. The provided recipes can be supplemented with your own innovations, for example, by introducing another vegetable or fruit.