Pumpkin compote

Pumpkin compote is a delicious and refreshing dish. Health benefits: Zucchini is rich in fiber, vitamins and minerals, including vitamin C, vitamin A, potassium and folic acid. Therefore, pumpkin compote can be beneficial for digestive health and the immune system.

Ingredients:

• 2 kg of elongated green courgettes (already peeled and sliced, without the core)
• 2 dl apple cider vinegar
• 2.5 l of water
• 80 dag of sugar
• 1 vanilla sugar
• 4 cloves
• 1/2 box of lemon juice

Peel the zucchini, cut out the core and discard, and cut the rest of the zucchini into smaller cubes. These are then poured with water, vinegar is added and left to stand for 24 hours. Stir occasionally.

The next day, drain the pumpkin and wash it well. Leave them to drain. Pour 2.5 liters of water into a large pot and stir in sugar, lemon juice, cloves and vanilla sugar. Bring everything to a boil, add pumpkins and cook for three minutes. Put the glasses in hot water to warm up or into the oven at 100 degrees.

Pour the compote into the jars, close the jars, wrap them in a blanket and let them cool or pasteurize in the oven.