Zucchini compote with cherry plum

Category: Blanks

Ingredients
peeled marrow	2 kg.
cherry plum yellow	1 kg.
sugar	600 gr.
water	2 p.

Cooking method

We already have a recipe for zucchini "under pineapple" from Kamusik, but I want to share my own too ..
The number of ingredients for 2 cans of 1.5 liters each, the consumption of zucchini and cherry plums is approximate, in order to orient yourself.
I take zucchini not of milk ripeness, but those that are already with seeds, any cherry plum. I wash the cherry plum thoroughly, put it in jars (a little less than half a jar), peel the zucchini, cut it into cubes the size of cherry plum berries, pour it into the jars along the "shoulders", nothing needs to be compacted. Here, in the photo, even more than a hanger came out
I cook the syrup separately: for 1 liter of water 300 gr. sugar, maybe more, but for my taste - enough.
I pour syrup into jars for cherry plum with zucchini, cover with lids (I don't roll it up!) I wrap it in a blanket and leave it to cool. Banks of 1.5 liters cool down for about 12 hours.
Then I pour the syrup into a saucepan, bring it to a boil and pour it back into the jars, immediately roll it up.

The dish is designed for

2 cans of 1.5 liters

Time for preparing:

30 minutes. + 12 hours to cool down

Note

From such a compote, the first, as a rule, are eaten zucchini, jars are stored well in a cool place such as a pantry.

PLUM, cherry plum, fruit tree of the genus plum up to 8 m high with reddish-brown thorny shoots, narrow elliptical, long-pointed leaves, white flowers and yellow or pink sour drupes.

Cultivated in Asia; sometimes as a wild plant, it is mainly distributed in the Caucasus, Central Asia, Ukraine, Moldova, it is also grown in gardens.

In fruits (ripen in August), up to 10% sugars, up to 4% organic acids (mainly malic and citric), up to 1.5% pectin substances, up to 16 mg% vitamin C, up to 2.8 mg% carotene.

It is eaten fresh, compotes, preserves, jam, jelly, juices, tkemali are prepared from it.

The varieties are known: Pionerka, Purple, Krasavitsa, Ruddy apple.

Zucchini jam "Pineapple" (TATbRHA)

Zucchini jam with dried apricots and lemon (Crochet)

velli

Tina, Tell me, why do you wrap the banks with a blanket? Isn't it easier to do a double fill? An interesting recipe, you must try the marrow jam, but the compote ...

V-tina

velli, I do not even two, but three times fill when I fill the cans by half or 2/3, when the cans are almost full, and there are more zucchini than cherry plums, there may be little acid .. then for better warming I do this .. Yes, and not at all confusing .. put it in the evening, in the morning filled it in for the second time and rolled it up ..

Quote: velli

I made zucchini jam, but compote ...

I also make zucchini jam, in general I add them everywhere where possible, I really love them

velli

V-tina, and one more thing: is it possible to replace cherry plum with plum, or it will have a completely different taste.

V-tina

Valentine, it will be a completely different taste - it has a different structure and taste, different from cherry plum, I think this option will be interesting in jam, but not in compote

velli

TinaThank you very much for your advice, I will not translate the plum, so that I do not know what taste the compote is. And the cherry plum compote was cooked by my late mother-in-law, she really liked it. I prefer plum.

V-tina

Quote: velli