Zucchini compote for the winter with the taste of pineapple and more. Zucchini compote for the winter: the basic recipe, and how to get unexpected fruit and berry flavors How to make zucchini compote

Zucchini in pineapple juice for the winter is a recipe through which you can turn a popular vegetable into a delicious dessert. In this case, the unique ability of squash pulp to absorb various aromas and acquire taste due to accompanying components is effectively used.

Canned zucchini in pineapple juice

Rolling zucchini with pineapple juice does not take much time and is not a particularly intricate process. Depending on the nuances of the recipe, the preparation of the desired workpiece can be divided into several stages or performed in one step.

1. Squash fruits should first be washed, peeled and cut into circles or cubes, making sure to remove the pulp and seeds.
2. The slices are supplemented with syrup from sugar and juice, which in some cases is diluted with water.
3. Zucchini in pineapple juice is optionally supplemented with other fruits, and following the recommendations of the recipe, it is prepared in the form of compote, jam or slices in syrup.
4. You can choose any store-bought pineapple juice. Even the most budget options perform well in such preparations

Zucchini with pineapple juice slices

Pineapple juice acquires the characteristic taste of a tropical fruit and can easily replace it when preparing pizza salads or other dishes. In addition, you can simply enjoy the juicy, aromatic slices by serving them for dessert or as a low-calorie snack.

Ingredients:

• zucchini – 1 kg;
• pineapple juice – 350 ml;
• sugar – 0.5 cups;

Preparation

1. Peeled zucchini is cut into centimeter thick circles.
2. Cut out the middle with the seeds.
3. Mix the juice with sugar, citric acid, and bring to a boil.
4. Place the slices in the syrup and boil for 15 minutes.
5. Pack the boiling mass into sterile jars, seal the zucchini with pineapple juice for the winter, and wrap it until it cools.

Zucchini jam with pineapple juice - recipe

Zucchini in pineapple juice for the winter, the recipe for which will be outlined below, will be appreciated by those with a sweet tooth. The delicacy prepared in the form of jam will surprise you with its originality and exquisite taste. For greater richness, you can add chopped tropical fruit pulp along with the juice. Moreover, it is not necessary to look for fresh fruit: canned slices are quite suitable for this purpose.

Ingredients:

• zucchini – 1 kg;
• pineapple juice – 200 ml;
• sugar – 1 kg;
• pineapples – 200 g;
• citric acid – 0.5 teaspoon.

Preparation

1. Peel the zucchini and cut into cubes.
2. Syrup is made from juice and sugar, sliced ​​zucchini is placed in it, pineapples are added, and left to cool.
3. Heat the mass, boil for 15 minutes, cool.
4. Repeat the cooking and cooling cycle 2 more times.
5. During the last heating, add citric acid, boil with pineapple juice for a couple of minutes, pour into jars, and seal.

Zucchini compote with pineapple juice

With pineapple juice you can simultaneously get an excellent-tasting drink and a delicious dessert that will make kids go crazy, and housewives will find use for it in baked goods, fruit salads or other dishes. Orange juice will add a special charm to the preparation and an amazing aroma.

Ingredients:

• zucchini – 1.5 kg;
• pineapple juice – 1 l;
• sugar – 100 g;
• orange – 1 pc.;
• citric acid – 2/3 teaspoon.

Preparation

1. Peel the zucchini, cut into thin circles, cut out the middle.
2. The resulting rings are placed in a mixture of pineapple and freshly squeezed orange juice and left for an hour.
3. Add sugar and citric acid to the mixture and boil for 5 minutes.
4. Pour the compote along with the rings into sterile jars, seal, and wrap warmly.

Zucchini pineapples with pineapple juice

Zucchini in pineapple juice for the winter, a simple recipe for which will be presented below, comes out as close in taste to pineapples. Tasters who are not aware of the nuances of preparing the delicacy have no idea about the true origin of the base component of the preparation and mistake the vegetable for a tropical fruit.

Ingredients:

• zucchini – 1 kg;
• pineapple juice – 800 ml;
• sugar – 200 g;
• vanillin - on the tip of a knife;
• citric acid – 2/3 teaspoon.

Preparation

1. Peel the zucchini, cut into circles, cut out the middle to form rings.
2. Mix juice, sugar, citric acid and vanillin, let the mixture boil, and put zucchini rings in it.
3. Boil the pineapple zucchini in pineapple juice for 15 minutes, stirring gently.
4. Place the delicacy in sterile jars, seal and wrap.

Zucchini with cherry plum like pineapples - recipe

You will also be able to surprise your household and guests if you prepare zucchini like pineapples for the winter with cherry plum. Vegetable slices are soaked in a delicious syrup obtained through the use of sour fruits and juice, and acquire a characteristic taste similar in characteristics to canned pineapples.

Ingredients:

• zucchini – 1.2 kg;
• cherry plum – 600 g;
• water – 1.5 l;
• pineapple juice – 500 ml;
• sugar – 600 g.

Preparation

1. Place cherry plum and peeled zucchini cut into slices at the bottom of sterile jars.
2. Boil water with juice, pour into containers, leave for 15 minutes.
3. Drain the liquid, add sugar, boil for a minute.
4. Fill the contents of the jars with syrup, seal and wrap.

Zucchini in syrup like pineapples

Another recipe that allows you to get it is presented below. In this case, the characteristic taste is achieved by preparing a syrup with the addition of pineapple, orange and lemon juice. For a more intense aroma, add orange zest without the white part to the syrup and boil it a little.

Ingredients:

• zucchini – 1 kg;
• orange – 1 pc.;
• lemon – 0.5 pcs.;
• water – 1 glass;
• pineapple juice – 100 ml;
• sugar – 1 glass.

Preparation

1. Zucchini pulp without peel and center is cut into cubes and placed in sterile jars.
2. Boil water, adding zest, for 5 minutes.
3. Pour in the juice of orange, lemon and pineapple, add sugar, boil the syrup for a minute, and pour into jars.
4. Sterilize containers for 15 minutes and seal.

Zucchini like pineapple with orange

Zucchini in pineapple juice turns out even more rich in taste and aromatic if you prepare it in jars along with orange slices. In this case, not only citrus juice is used, but also pulp and zest. The fruits must first be boiled for 2 minutes, cut into slices and be sure to remove the seeds.

Zucchini is a versatile vegetable that goes well with many fruits, absorbing their flavor. It is very healthy, which is why it is popular in canning, especially in compotes. Compote from a vegetable such as zucchini quenches thirst well and normalizes the water-salt balance in the body. This drink is recommended for older people to calm their nerves and for children to improve digestion; it does not cause allergies.

Subtleties of preparing zucchini compote

To make the drink tasty, aromatic and healthy, you must follow the following recommendations:

1. Before preparing the drink, make sure the ingredients are fresh.
2. Young zucchini does not need to be peeled.
3. Do not overcook the vegetable, otherwise it will turn into mush.
4. In compote with orange and zucchini, be sure to add lemon zest for richer flavor.
5. If the drink turns out to be too sweet, dilute it with boiled water.
6. If you prefer a sweet drink, add more sugar than indicated in the recipe.
7. Be sure to sterilize jars before cooking.
8. To give the compote a brighter taste and pleasant aroma, add pineapple flavoring to it.

Selection and preparation of zucchini

It is very important before preparing the zucchini compote. carefully select the ingredients for it. Then the drink will not have bitterness, acidity and will delight you with a pleasant aroma and rich taste.

When purchasing or preparing vegetables, you need to consider the following nuances:

1. Color. For compote, select light zucchini with yellow or green stripes.
2. Freshness. The beneficial properties and shelf life of the compote depend on the freshness of the product.
3. Size. Choose small vegetables, about 200 grams each. The optimal length of zucchini for compote is 15-20 centimeters. Young vegetables are always small in size, and even if you choose a slightly unripe zucchini, this will not affect the drink in any way.
4. External characteristics. The vegetable should not be soft and rough to the touch, with pits and cuts. The shelf life of the drink depends on these parameters.

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.

A simple recipe for the winter

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 is boiling, get to the oranges.

Scald them with boiling water, peel them, cut into slices. Peel the lemon and squeeze out the juice.

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

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

With zuko juice

1. Peeled zucchini is cut into medium cubes and placed in a jar.
2. Pour boiled water, add a teaspoon of essence, and close.
3. Leave to brew overnight.
4. The water is drained and the zucchini is washed well.
5. 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.
6. Place on moderate heat and boil for five minutes.
7. They put it in jars and roll it up.

With yuppie juice

Another recipe on how to make a pineapple zucchini drink.

Cooking technology:

1. Fill a jar with chopped zucchini.
2. Fill with boiled water.
3. Add acid.
4. Close the lid tightly and leave to steep for six hours.
5. Pour the water into a bowl, add sugar.
6. Bring to a boil.
7. Add Yuppi, boil for 3 minutes.
8. 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.

Squeeze the juice from the lemon and pour it into the pan. Pour the syrup into jars and roll up.

With cherry plum

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

With plum

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

With apples

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

Preparation:

1. Peel the vegetable and cut it.
2. Peel the fruit and remove the core.
3. Pour the fruit and vegetable mixture into a bowl, add sugar and water.
4. Boil over low heat for fifteen minutes.
5. 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:

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

Without sterilization

1. 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.
2. Add sugar and boiling water.
3. Roll up and shake well to dissolve the sugar.
4. The jars are turned over and wrapped.

With cherry

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

With vanilla

Technology:

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

Features of compote storage

Zucchini compote should be stored in a cool, dark place. A cellar or basement is best suited for these purposes. If you don’t have one, you can use a pantry.

Not everyone can afford authentic pineapple preparations, since these fruits are rare on our shelves, and if they appear, they are very expensive.

But they found a good replacement - zucchini compote for the winter, like pineapple: these modest fruits can be given a pronounced pineapple taste. Let's learn how to give squash fruits an exotic taste and aroma so that you can enjoy a wonderful “pineapple” delicacy in the winter.

“Pineapple” zucchini compote, recipe with flavoring

To cook “pineapple” zucchini compote according to a simple recipe, we use the following ingredients:

• Zucchini - enough to put in a three-liter jar;
• 15 grams of citric acid;
• A pack of pineapple flavoring or a dry drink like “Zuko”;
• Water;
• 200 grams of cane sugar.

If you don’t find cane sugar, feel free to replace it with regular sugar.

How to cook zucchini compote for the winter

Even capricious children enjoy zucchini compote with pineapple flavor. To please yourself and your loved ones with a delicacy that can be stored well all winter, we follow the following recipe:

• We peel the fruits from the peel, core and seeds, cut them into 1-2 centimeter cubes and transfer them to a three-liter jar, filling it up to the shoulders.
• Add water to the top, season with citric acid, stir and leave for 6 hours, stirring the contents occasionally.
• Pour everything into an enamel bowl, mix with cane or regular sugar and bring to a boil over medium heat.
• Add pineapple flavoring, boil for 5 minutes, remove from heat and cool in room. Transfer to a jar and put in the refrigerator.

To keep the zucchini compote for a long time, pour it hot into sterile jars and immediately roll it up.

Let's prepare this compote from the following components:

• 2 pinches of vanillin;
• 2 kg of zucchini;
• 0.7 liters of canned pineapple juice;
• 1 cup granulated sugar;
• 9 g citric acid.

It is better to use more mature fruits rather than young ones: they do not overcook and are stored well.

How to prepare zucchini compote for the winter like pineapple

Zucchini compote with pineapple juice turns out even tastier than with flavoring, since its taste is as close as possible to the natural one. To cook the workpiece according to this recipe, we will use the following technology:

• We clean the zucchini from the skin, seeds and core, cutting the fruit into rings and removing the pulp using a glass.
• Cut the remaining raw materials into two centimeter cubes.
• Mix all the ingredients, except for the cutting, in an enamel bowl and put it on the stove so that the sugar dissolves and a sweet syrup is obtained.
• Add the zucchini cubes and cook for 15 minutes, stirring all the time.
• Place the finished compote in sterile jars and roll up.

We wrap them in a blanket, wait for them to cool completely and put them in a cool place for storage.

To prepare 6 liters of compote, we stock up on the following ingredients:

• Water;
• 4-5 zucchini;
• 600 g yellow cherry plum;
• 150 grams of sugar per 1 liter.

So that the compote does not give off sourness, we observe the proportions: cherry plum - 1 part, zucchini - 3 parts. We only take yellow cherry plums: red ones will spoil the whole taste.

Cooking squash compote

To prepare pineapple-flavored zucchini compote for the winter, you can do without pineapple additives: cherry plum can successfully replace them. Many people doubt how it can “turn” into a pineapple, but after trying the recipe, they are happy to write it down in their cookbook.

Let's cook a “pineapple” compote from zucchini and cherry plum according to the following recipe:

• Place mature cherry plum on the bottom of the jars.
• We clean the squash fruits from the skin, seeds and cores.
• Cut the raw squash into 1-2 centimeter cubes and place in jars.
• Boil water, fill the jars to the top, close the lids and wait 10 minutes.
• Pour the water into a container, add sugar and after boiling, cook the syrup for a couple of minutes.
• Pour the hot syrup into jars with raw materials, immediately seal them, turn them over and wrap them in a blanket.

When the squash compote has cooled completely, remove the jars to a cool place.

So, you have learned how to prepare zucchini compote for the winter like pineapple, not only with pineapple additives, but also with cherry plum, which can give the product a genuine pineapple taste. Cook compote according to any of the recipes and get a real delicacy (a jar of compote is eaten by the family in one sitting), reminiscent of a sunny, gentle summer!

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 - cook a compote from them, which tastes like 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

1. 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 agents. 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.
2. We wash about 2 kg of yellow cherry plum and, if necessary, select spoiled ones and remove the tails.
   
3. 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.

4. 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.
   
5. 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.
   
6. Pour the syrup into the jars, without adding a couple of centimeters to the edge, and simply cover with a lid.
   
7. 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.
   
8. 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.
   
9. 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 in pineapple juice for the winter is a delicious delicacy. In addition, it is unlikely that anyone will be able to understand that it is the pulp of the vegetable that replaces pieces of sweet pineapple in a culinary masterpiece. To prepare a dish, it is important to choose high-quality ingredients, be patient and take time.

Few people know that to make pineapple jam you can use the juice of an exotic fruit and... zucchini! Yes, yes, those same nondescript ones, but so often found in gardens and stores. Of course, you can use pineapples themselves, but this yellow fruit has a higher price on the market than zucchini, and at some times of the year it is difficult to find on store shelves, while the large vegetable is always found. In addition, zucchini grown in your own garden is always more reliable than pineapple imported from hot countries.

How to choose the right quality ingredients?

For a dish like zucchini jam with pineapple juice, we need a few ingredients, but the most basic ones, of course, are pineapple juice and zucchini. Let's learn how to choose quality products.

Pineapple juice

Since the delicious dish will be stored in the pantry for at least half of the fall, you should choose the highest quality exotic fruit juice.

It would be great to squeeze the juice out of the pineapple yourself, but if this is not possible, then let’s turn to ready-made products. To choose a good juice, first of all we look at the packaging. The liquid will last longer in intact glass jars with the lid intact, or in a cardboard box with foil on the inside of the package. Pay attention to the composition. There should be as many natural products as possible. As for the shelf life, a more natural product has a shorter shelf life than juice with many additives.

Zucchini

It is this interesting vegetable that will replace pineapple pulp in our culinary masterpiece, which means you should pay special attention to the quality of the zucchini. Again, a vegetable grown in your own garden is more reliable than a product from store shelves, but zucchini in your own garden can be different. So which one should you choose?

Zucchini is one of the few vegetables that should be consumed before the fruit is fully ripened.

You should choose not the largest specimens. The weight of the most suitable zucchini is 120 - 230 g, and its length should be no less than 11 cm and no more than 20 cm. If the fruit has a lot of seeds, then we can safely say that the vegetable is overripe.

Pay attention to the skin. It should be thin(!) and smooth. Scratches, chips, abrasions and other damage will lead to rapid spoilage of the vegetable.

It is necessary to inspect the product based on such factors as the color of the fruit. Yellowish-green, green-brown, a transition from light green to dark, or a solid color of any shade of green indicates that the zucchini is good. Sharp transitions, as well as yellow or brown spots on the skin, indicate that the vegetable is beginning to rot.

The stalk should be green and fresh. If it has already dried out, has a dark color or is simply missing, then the zucchini was cut off a long time ago.

Preparing zucchini in pineapple juice for the winter

When the zucchini has been selected and the pineapple juice is already waiting its turn, it’s time to cook the zucchini in pineapple juice for the winter. The recipe for this delicious, sweet dish is quite simple, and the ingredients can be found at any grocery store.

For pineapple zucchini in pineapple juice we will need:

• zucchini - 2-2.5 kg;
• pineapple juice - 0.5-0.7 liters (depending on how thick you prefer the jam);
• granulated sugar - 1.2-2 cups;
• citric acid - half a teaspoon or half a lemon slice.

For a more interesting taste, you can add a pinch of vanilla sugar, but this item is optional.

All products lie in front of the hostess and are waiting in the wings. And for good reason, because they are about to become a delicious culinary masterpiece - zucchini jam with pineapple juice. It's time to get started!

Wash all products thoroughly. Using a knife (special or regular) cut the skin off the zucchini. Next comes a rather interesting step - cutting the vegetable. You can do this with rings, cubes, some even cut out interesting figures using special stencils. Give free rein to your imagination, but do not forget that there should be no seeds!

Place the workpiece in a saucepan, cover with granulated sugar and pour in pineapple juice. Let it sit for a couple of minutes, then add half a lemon wedge or citric acid (depending on what you chose in your recipe).

Place the preparation on medium heat. After the mixture boils, reduce the power and let it cook for 15-20 minutes, closing the container with a lid. Remember that the pieces should be soft and juicy, not hard, so you should not cook less, but please do not overdo it more. Otherwise, the zucchini will become mushy and look more like porridge than pineapple chunks. The best way to check would be to taste the culinary masterpiece. In the same way, any housewife will easily understand if she suddenly under-sugared a dish.

A couple of minutes before removing from heat, add a pinch or two of vanilla sugar if you suddenly decide to use this ingredient to give it a sweeter aroma and interesting taste.

Its appearance will also help us see that the mixture is ready. Pieces of “pineapple” acquire a golden color, and the jam becomes more viscous and thick. In addition, during the cooking process, not only the kitchen, but the entire apartment is filled with the wonderful aroma of exotic fruit.

As soon as the delicious creation is ready, remove from heat and let cool for a couple of minutes.

In pre-sterilized jars, place a slice cut into quarters and add a pinch of simple sugar or vanillin. Pour the zucchini jam and pineapple juice into glass containers, screw on the lid and leave upside down overnight.

It is best to let the culinary masterpiece brew for a couple of days, so that the zucchini absorbs the aroma and juice of the pineapple even more, and the mixture infuses.

With such an unusual and incredibly tasty creation you can treat and surprise your family and friends until the next season of making preparations.

Our culinary masterpiece is ready, but how and with what should we serve it? Since the dish is a sweet dessert, most often zucchini jam with pineapple juice is served simply with tea. However, this treat is suitable as a filling for pancakes, pancakes, and all kinds of buns. You can bake a pie with this jam. By the way, zucchini in pineapple juice is a vegetarian dish, so you can eat it without anything.

Compote of zucchini and pineapple juice

Did you know that in addition to delicious jam, some housewives prepare zucchini compote in pineapple juice? Its recipe is simple and easy, and all the ingredients can still be easily found on store shelves. We will need the following:

• 1-1.5 kg;
• 1 liter of pineapple juice;
• half a glass of granulated sugar;
• half a teaspoon of citric acid;
• orange.

As in the recipe with jam, peel and cut the zucchini into rings, cubes, triangles or any other convenient shape. Don't forget to remove all unnecessary seeds. Place in a saucepan and add pineapple juice. Next, squeeze the juice from the orange and pour it into the resulting mixture.

Let it brew for about an hour, then add sugar, citric acid, and put on medium heat. When the product begins to boil, slightly reduce the power and leave the pan for 5-10 minutes.

After cooking, pour the compotes into pre-sterilized jars, close the lids and leave for a couple of days. Zucchini compote with pineapple juice is ready!

Just two main and a couple of additional ingredients will help both a young and an experienced housewife create a delicious dish that can surprise everyone!

home » Prevention » Zucchini compote for the winter with the taste of pineapple and more. Zucchini compote for the winter: the basic recipe, and how to get unexpected fruit and berry flavors How to make zucchini compote