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Apricot and zucchini compote

0
1773
Kitchen Russian
Calorie content 53.8 kcal
Portions 3 l.
Cooking time 30 minutes.
Proteins * 0.2 g
Fats * 0.1 g
Carbohydrates* 11.4 gr.
* per 100 gr. product
Apricot and zucchini compote
Content

When there are a lot of zucchini and it is a pity to throw them away, you can make compote from them by adding apricots. The drink will be aromatic and delicate. You will have an alternative to store-bought juices with chemistry. The taste of zucchini in this compote will be similar to pineapple. Compote is prepared without sterilization. It keeps well due to its high sugar content.

Ingredients

Cooking process

step 1 out of 5
In a saucepan, cook syrup of water, sugar and citric acid, calculated for one three-liter jar. Boil the syrup over low heat for 3-5 minutes.
step 2 out of 5
Wash the zucchini, dry it with a napkin and peel it with a vegetable peeler. Then cut it into half rings, removing the pulp with seeds.
step 3 out of 5
Wash the apricots and cut them into halves and remove the seeds.
step 4 out of 5
Sterilize the jars and boil the lids. Transfer the chopped apricots and zucchini to the jars. Pour boiled syrup over them and immediately roll up the jars with sterile lids.
step 5 out of 5
Then turn the jars of compote from apricots and zucchini onto the lids and cover with a warm blanket. Transfer the cooled compote to a storage location.

Happy blanks!

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