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Sea buckthorn and zucchini compote for the winter in a 3-liter jar

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237
Kitchen World
Calorie content 50.5 kcal
Portions 3 l.
Cooking time 80 minutes
Proteins * 0.3 g
Fats * 0.9 gr.
Carbohydrates* 11 gr.
* per 100 gr. product
Sea buckthorn and zucchini compote for the winter in a 3-liter jar
Content

The compote turns out to be pleasant to the taste and moderately sweet. Zucchini slices are similar to canned pineapple, so they can be added to baked goods or used as a dessert.

Ingredients

Cooking process

step 1 out of 5
First, let's prepare the water for pouring the ingredients into the jar. Pour it into a saucepan and bring to a boil. In parallel, we sort out and rinse the sea buckthorn with cold water. Then we put it in a colander to dry.
step 2 out of 5
Now let's move on to slicing the courgette. Depending on whether it is young or old, the peel should be either cut (if the zucchini is old) or not (if the zucchini is young). Cut the zucchini and remove the core. Cut the vegetable into small pieces.
step 3 out of 5
We clean the jar for compote and the lid with soda powder. Then we rinse and sterilize the container. This can be done in any way possible. We put the ingredients in a jar. Fill them with boiling water.
step 4 out of 5
Cover the jar with a lid and leave for 15 minutes. Then the water should be drained into a saucepan, and the jar should be covered with a lid again. Pour sugar into a saucepan and bring the sweet liquid to a boil. We boil the syrup for about three minutes. Pour it into a jar.
step 5 out of 5
We roll up the compote with a seaming machine and immediately turn the jar over with the lid down. We wrap the container with a warm blanket to cool the compote. Then we store it in the pantry.
Bon Appetit!

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