Pineapple juice from zucchini. Sweet zucchini for the winter with orange

My friends snapped up this recipe and are very pleased. The zucchini turns out to taste like pineapple, crispy, chilled - tastier than canned pineapple! And you must admit, there are a lot of zucchini crops, cheap and cheerful - you can close a lot for the winter!

Peel zucchini (even young ones) using a potato peeler or knife. If the zucchini with large seeds is already a little overripe, then we will mercilessly throw away the loose core with seeds. Using only the outside of the squash. Otherwise, we won’t get crispy “pineapples”, but instead we’ll end up with zucchini porridge...

Video recipe “Zucchini like pineapples for the winter”

So. We need 1 liter of pineapple juice (brand doesn't matter!). We pour the juice into the container where we will cook the zucchini, I take a large saucepan with thick walls, and at the dacha there is a convenient enamel basin. Each housewife has her own favorite container for jam.

We put the juice on the fire, add citric acid and sugar, stir and let it dissolve. Next, add the zucchini cut into 2x3 cm, 3x4 cm slices or cubes (as you like, even stars!). Cook over low heat for 20 minutes, stir, skim off the foam. And without turning off the gas, put the jam into jars.

We prepare the jars, as always, by washing them with soda, rinsing them and scalding them with boiling water. Boil the lids for 5 minutes. Wipe the rim of the jar dry with gauze or a towel. Close the lid.

We twist our “Pineapples”, put them upside down on the lids and wrap them in a blanket for the night.

Canned food is great without refrigeration. But before serving, cool them. It tastes so much better!

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 from 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.

The period of time when housewives rush to prepare for the winter season is coming to an end. Including stocking up on various preserves. There is often a situation when you want to make some dish, but there are no ingredients for it, or they are too expensive. In this case, you have to turn to the recipes of experienced housewives who have an answer for all occasions. For example, you can cook zucchini, like pineapples, for the winter. The result is a healthy, sweet, very tasty dish without the use of pineapple.

Making zucchini jam similar to pineapple

For this we will need: zucchini, lemon and orange, granulated sugar - four tablespoons. Let's start cooking like pineapple.

First, we peel the zucchini, cut it into eight slices lengthwise, then crosswise into the thinnest pieces five millimeters thick. Peel and pit the orange and lemon and cut into slices. Take a medium-sized saucepan, designed for three to five liters, put zucchini in it, and orange and lemon slices on top. Cover with a lid and cook until tender, about 30 minutes. The fire should be low so that it does not boil too much. Then, without opening the lid, let the mixture cool. After cooling, transfer to another container and into the refrigerator. The result is very tasty jam, but it needs to be eaten quickly, within a few days. Now we will tell you how to make it like pineapples.

First recipe

Ingredients: zucchini - one kilogram (medium or small), granulated sugar - half a glass, yellow cherry plum - five pieces (as the highlight of the dish). We remove the zucchini from the peel and seeds, cut it into circles so that they look like pineapple rings.

You can use cubes or slices. We do this and, making sure that it is dry, add sugar. We peel the cherry plum berries, cut them into a jar, and put chopped zucchini on top. Fill with boiled, cooled water. Place in a water bath, bring to a boil and sterilize for another 15 minutes. After this, roll up the boiled lids of the jars, turn them upside down and wrap them in a towel. Leave to cool. Zucchini, like pineapples, are ready for the winter.

Second recipe

For it we will need: zucchini - one piece, granulated sugar - 150 grams, pineapple juice - 350 ml, citric acid - 2/3 teaspoon. Remove the seeds and peel from the zucchini and cut them into small pieces. Place in a saucepan, pour in pineapple juice and add sugar and citric acid. Mix everything thoroughly, put it on the fire, and after boiling, leave it on low heat for 15 minutes.

The mixture must be stirred periodically. Remove from heat, wait until it cools down - and you can try it. You can also put it in pre-sterilized jars and roll up the lids. Another version of the dish is ready: zucchini, like pineapples, for the winter.

Recipe for sweet zucchini like pineapple

This exotic dessert is very healthy and tasty, especially if you are going to feed it to your children. They will certainly like such sweet zucchini, and besides, the taste will really be pineapple. By the way, there is one small trick: for this recipe, the zucchini should not be young; it is advisable to prepare a dessert from zucchini at the end of summer, when this vegetable is already well ripe. The June one will not have the same taste, and it will not be stored for a long time. We will need: 3-4 zucchini, depending on size, three oranges. To prepare the syrup: one liter of water, one tablespoon of citric acid and sugar - two or two and a half glasses.

We need five liter cans, this is the amount the syrup is designed for. We cook zucchini, like pineapples, for the winter. Wash them well and dry them. Wash the oranges, cut them in half and cut them into semicircles. We put four orange slices at the bottom of each jar and when placing other components, we try to arrange them vertically for a beautiful look of preservation. We wash the zucchini, remove the peel, cut off the pulp - we only need the hard part of the vegetable, without skin and seeds. Cut into three by four cubes and place in jars. To prepare sweet syrup, add citric acid and sugar to cold water (stir until all the sugar is completely dissolved). We fill our zucchini. We sterilize them in jars. To do this, put them in a large saucepan and cover with lids. Add water to the hangers and send to the fire. Boil for 15 minutes. Canned zucchini, like pineapples, is ready. All that remains is the standard procedure: remove the jars from the pan, roll up their lids, turn them over until they cool down - and store them in a cool place.

- "pineapples"

The taste of the dish prepared in this way closely resembles the taste of pineapples. Ingredients: two or three young zucchini, half a kilogram of cherry plum, about two liters of water, one glass of granulated sugar and clove seeds. And now the recipe: zucchini, like pineapples. Cut the washed zucchini into rings (thickness - 1cm).

Remove the seeds and squeeze them out using a glass. In jars, clean and sterilized, we put zucchini rings in a stack and pour cherry plums into the hole between them. Make the syrup: add sugar to boiling water and bring to a boil, stirring constantly. Fill the zucchini with this syrup and sterilize it. We roll up the jars, turn them over and wrap them well. “Pineapples” are ready!

Zucchini for pineapples for the winter: recipes for preparations (compote, etc.) with cherry plum, lemon and more for the winter.

There is hardly a person, especially a child, who does not like pineapples. These exotic fruits have long been available to us both fresh and pickled. But there is a much cheaper way: cook zucchini so that no one will distinguish them from real pineapples! We will tell you some simple and interesting recipes.

Preparations “for pineapple”

There are many ways to prepare such zucchini for the winter. This includes jam, compotes, and preservation in marinade. First of all, we will tell you how to quickly prepare pineapples from zucchini for serving if guests are about to come to you.

These zucchini taste indistinguishable from real pineapples.

Simple recipe

You will need:

• zucchini – 1 kg
• pineapple juice from the store – 350 g;
• sugar – 0.5 cups;
• citric acid – 2/3 teaspoon;
• vanillin or vanilla sugar - on the tip of a knife.

Please note: it is better to take zucchini, depending on the expected result, young or more mature. For the second option, you will need more liquid, that is, you will need to add juice or water. But such zucchini will not boil over and will retain its shape.

• Peel the zucchini. Remove the pulp of the core along with the seeds. To do this, cut the zucchini into rings and scoop out the pulp using a glass.

Peeled and prepared zucchini

That's the whole process. These zucchini can be cooled and served as a separate dish for dessert or in a salad. Or you can put it in sterilized jars, fill it with syrup and roll it up. Wrap the jars in a blanket, and when they are completely cool, lower them into the basement, and you will have a wonderful preparation for the winter.

Pineapple zucchini with flavoring

This recipe is just as simple and will cost even less than the previous one. For 1 large squash you will need the following marinade products:

Peel the zucchini, cut into rings and remove the core.

Prepare the syrup: bring water to a boil, dissolve sugar and citric acid in it to create a sweet and sour taste. After this, you can add pineapple flavoring.

Place the zucchini in the boiling marinade and cook for about 3 minutes, then cool at room temperature and put in the refrigerator. In this case, you can also roll the zucchini into jars for the winter.

Original jam

It’s impossible to imagine preparing for the winter without jam, which means we’ll try to make it from zucchini and pineapples. In fact, it is not difficult, but on the contrary, it is exciting and also delicious.

Such jam can be in pieces or in the form of puree - each method has its own characteristics. Zucchini does not have a distinct taste, so it very easily accepts the taste of additives, in our case, pineapple juice.

For this original jam you will need zucchini, pineapple juice and sugar.

For 1.5 kg of zucchini you will need:

• 1.2 kilograms of sugar;
• 0.5 teaspoon of citric acid;
• 1 small jar of canned pineapple (about the size of a glass).

We take into account already peeled and chopped zucchini.

You can make jam using exactly the same recipe without using pineapple slices. It is enough to take 0.5 liters of pineapple juice for the same amount of food.

Please note: pineapple juice in any recipe can easily be replaced with marinade from a can of canned pineapple. Alternatively, you can use instant drinks like Zukko or Yupy.

Compote

For compote from “pineapple” zucchini, you don’t even need to use pineapple juice. Lemon juice and cloves add the appropriate taste.

Ingredients:

• zucchini – 1 pc.;
• water – 2 l.;
• lemon – 1 pc.;
• sugar – 2 cups;
• cloves – 3 pcs.

Peel the zucchini and remove seeds, cut the pulp into small cubes.

Cut the zucchini pulp into cubes

Place the chopped zucchini in a suitable pan, add water and cook until boiling. Add sugar, reduce heat and continue cooking.

When the zucchini in the compote becomes transparent, you can add cloves to the syrup. After another 15 minutes, remove the pan from the heat and add the juice of one lemon to the compote.

Cooking with cherry plum

If, in addition to zucchini, you have a good harvest of cherry plum (or have the opportunity to buy it inexpensively), be sure to try this recipe.

Compote of zucchini and cherry plum with pineapple flavor

You will need:

• 3-4 medium-sized ripe zucchini;
• sugar;
• yellow cherry plum.

Wash the zucchini, peel, remove the core and seeds, cut into half rings.

Prepare a 3-liter jar, sterilize and dry. Place 0.5 kg of cherry plum and slices of zucchini inside so that the jar is filled up to the shoulders. Pour boiling water over and leave for 20 minutes.

Drain the liquid from the jar into a saucepan, add sugar at the rate of 1.5 cups per 1 jar. Bring the syrup to a boil until the sugar dissolves and pour over the zucchini. Roll up the jars, wrap them in a blanket for two days so that the compote cools down, and put them in the basement.

Preparations with the addition of other fruits and berries

Citrus fruits, especially oranges, will help give zucchini a pineapple flavor. There is no need to use pineapple juice in this recipe - neither natural nor instant.

Required:

• 3-4 medium zucchini;
• 1 liter of water;
• 3 oranges;
• 2 cups sugar;
• 1 tablespoon citric acid.

This quantity of products is designed for 5 liter jars, which should be thoroughly washed and dried.

Washed oranges need to be cut into semicircular slices. Place 4 slices at the bottom of each jar; it is advisable for them to be positioned vertically.

Cut the oranges into slices; you can also use zest

Wash and peel the zucchini, cut the pulp into cubes, and put them in jars.

Now you need to prepare the syrup. To do this, completely dissolve sugar and citric acid in cold water. Pour the syrup into the jars containing the zucchini and oranges.

Cooking zucchini this way requires sterilization.

Such zucchini “like pineapples” need sterilization. Filled jars are placed in a large saucepan, covered with lids, and water is added “up to the shoulders.” From the moment it starts boiling, set aside 15 minutes and cook the zucchini, then remove from heat, roll up the jars and leave to cool in a warm place.

Zucchini-pineapple with sea buckthorn

For this recipe, zucchini, sea buckthorn and sugar. The exact amount is not so easy to determine, but we can say that for a liter jar you will need 3-4 tablespoons of sugar.

Sea buckthorn will be an excellent addition to pineapple-flavored zucchini

Wash and peel the zucchini, cut them into cubes. Now you need to place zucchini and sea buckthorn in layers in the prepared jars. Sprinkle each layer with 1 tablespoon of sugar. As the food is stacked, it releases juice and settles, so zucchini needs to be added.

Filled jars are sterilized for 15 minutes. The zucchini will settle again, you can add more. After this, you can roll up the jars, let them cool and put them in a cool place.

Sea buckthorn can also be used in a compote recipe with the funny name “Impostor Pineapple”.

For it you will need:

• 2-3 cups sea buckthorn;
• 1 medium sized zucchini;
• 1.5-2 cups sugar;
• 2 liters of water.

Peel the zucchini and cut into half rings 2 cm thick. Place in a 3-liter jar, sterilized in advance, pour boiling water for 5 minutes.

Drain the water from the jar, add sea buckthorn, pour boiling syrup of water and sugar almost to the top and roll up. You can add a sprig of mint, lemon balm or thyme to the syrup - these herbs will give a pleasant taste.

Video: cooking zucchini with pineapple flavor

We hope that you and your loved ones will love the recipes presented. Such simple and tasty “fake” pineapples from zucchini available to everyone are worthy of taking a place on the family table. Share with us how to prepare such a delicacy if you already have such experience.

Young, juicy fruits with bright yellow, elastic flesh are ideal for zucchini jam with pineapple juice. It is better to cut off the thin skin from them. The product must be boiled, avoiding strong boiling, so that the sweet syrup thickens and the vegetable cubes remain intact. The taste of the original delicacy can be enriched with a vanilla note or a pinch of cinnamon can be added to it.

Zucchini jam with pineapple juice is a funny hoax, this is a mystery jam that not everyone can do. A unique dessert from the garden can surprise and delight guests and household members.

Ingredients

• 0.5 kg of young zucchini (about 2 pieces)
• 400 ml pineapple juice
• 200 g granulated sugar
• 1 pinch of citric acid

Preparation

1. To make jam, we will buy or pick zucchini young, without seeds! Wash them in water and cut off the tails on both sides. Cut each vegetable into slices, and the slices into medium-sized cubes.

2. Pour the cubes into a saucepan, cauldron or pan with a non-stick bottom and add granulated sugar and a pinch of citric acid - literally on the tip of a knife. Instead, you can use lemon juice in the amount of 1 tsp.

3. Pour in pineapple juice. It is sold in any store or supermarket. Instead of juice, you can dilute the syrup left over from opening a can of canned pineapple and pour it into a container with sliced ​​squash. Place the container on the stove and bring to a boil, then reduce the heat to medium and simmer for about 10 minutes.

4. More time is not required to cook zucchini jam, otherwise the pieces of vegetables will boil. If desired, you can cook this delicacy in two batches, boiling it for 5 minutes and then cooling it sharply on the balcony or in the bathroom. Then repeat the cooking and immediately seal the jam into jars.