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Orange Joy: Apricots for the Winter


At the word "apricots" we immediately see warm Abkhazia and Adjara, vacation time - sea beaches and golden sand. In winter, you can resurrect these memories by opening a jar of canned fruit, prudently prepared in the summer for the winter.

Preservation of fruits for the winter with halves in syrup

What to prepare:

  • apricots - 1 kg;
  • fructose - 0.5 kg;
  • water (mineral non-carbonated) - 1 l.

Bookmark products given on a two-liter jar.

What to do:

  1. Prepare a glass container. Tightly lay the processed fruits in it. They must be washed well and the bones removed.
  2. Pour boiling water into a jar. Cover with a lid. Insist.
  3. Then drain the water into the stewpan. Pour sugar into it and boil for 10 minutes.
  4. When the syrup boils, pour the apricot halves. Roll up. Put on the lid. Wrap in a blanket. Hold for 12 hours.

Pickled apricots for the winter: a step-by-step recipe

What to prepare:

  • apricots - 2 kg;
  • vinegar - 0.13 l;
  • water - 1 l;
  • fruit sugar - 0.8 kg + 0.2 kg;
  • cloves;
  • cinnamon.

What to do:

  1. Initially, you need to cook the marinade. In a liter of water add cloves, cinnamon and fruit sugar.
  2. Rinse the fruits. Cut into halves. Take out the bone.
  3. Wash cans well and dry. Spice the bottom of the cans. Then lay the prepared fruits.
  4. Pour water into enameled dishes. Pour fructose. Boil. Drain through cheesecloth. Add vinegar.
  5. After filling the jars, pour the hot marinade. Close the lids. Transfer to a pot of water. Pasteurize. Hermetically rolled up.

Apricot compote for the winter

What is necessary:

  • whole ripe apricots;
  • fruit sugar - 0.5-0.6 kg;
  • water - 1 l.

What to do:

  1. You will need banks with a capacity of 0.5 liters or 1 liter. They must be washed well with soda. Then calcine in the oven.
  2. Wash covers. Boil them in a separate container for 5-7 minutes.
  3. Sort apricots, getting rid of broken, unripe fruits. Wash under running water. Place in prepared containers. If you make a compote of halves, then lay them cut down.
  4. Make syrup: completely dissolve sugar in boiling water. Then pour the syrup into the container with apricots.
  5. Close containers with lids. Put them in a container of water. Sterilize for 20 minutes.
  6. Remove containers from water. Turn upside down. Cover with a warm cloth (preferably a blanket). Cool completely.

Use only ripe strong fruits in their entirety. Compote canning can be made both from whole apricots, and from halves.

Compote with honey and apricots: useful preservation for the winter

What is required:

  • apricots - 3 kg;
  • water - 2 l;
  • honey - 0.75 kg.

What to do:

  1. Sort the fruits of apricots. Leave only whole, strong, ripe fruits. Rinse thoroughly in cold water.
  2. Divide the fruit in half. Eliminate the bones. Place the fruits in clean jars that have been sterilized.
  3. Pour water into an enameled container. Strongly heat. Add honey there and dilute it completely in water. Make syrup. Pour the fruits.
  4. Hermetically sealed cans. Transfer them to a pot of hot water. Sterilize for 8 minutes.
  5. Remove the container from the pan. Turn upside down. Cool with a blanket.

Apricot juice for the winter: a very easy recipe

What to prepare:

  • ripe apricots - 8 kg;
  • fruit sugar - 0.4 kg;
  • citric acid - 0.004 kg;
  • water (mineral non-carbonated) - 1 l.

What to do:

  1. Rinse the apricots well. Remove the bones. Punch processed fruits through a juicer. The juice will be very thick.
  2. To boil water. Pour sugar into it. Boil until sugar dissolves.
  3. Pour the resulting syrup into thick apricot juice. Stir well. Boil. Remove foam. Boil for 6 minutes.
  4. Pour juice into sterilized containers. The containers should be still hot and dry.
  5. Roll up. Wrap with a warm cloth until completely cooled.

The cake, which remained in the juicer, can be beaten in a blender, add sugar and boil for 7 minutes. Then shift to sterilized jars and roll up. It will turn out something like jam. You can use it in pies, or you can spread it on bread.

Apricot ketchup: a recipe for lovers of the unusual

What do you need:

  • apricot - 0.5 kg;
  • apples - 1 kg;
  • white onion - 0.5 kg;
  • fruit sugar - 0.5 kg;
  • white pepper - 0.005 kg;
  • apple cider vinegar - 0.25 ml.

What to do:

  1. Wash apples, preferably acidic, under cold water. Peel the peel and core.
  2. Rinse the apricot fruit, remove the seed.
  3. Grind, mix and mix both types of fruits. Boil over low heat until thickened. Stir continuously. Add all other components. Continue cooking for another quarter hour.
  4. While the ketchup is hot, transfer it to washed, dried containers. Seal tightly. Cool.

Apricot jelly for the winter

What is necessary:

  • apricot - 1 kg;
  • water - 0.5 l;
  • fructose - 0.5 kg.

What to do:

  1. Prepare and process a kilogram of fruit. Wash them thoroughly. Remove damaged areas. Remove the stems. Take out the bones.
  2. Pour half a liter of water into the prepared fruits. Boil until fruit is completely softened.
  3. Interrupt the cooking process. Cool. Wipe through the cone (sieve, gauze) the liquid that formed during the cooking process.
  4. Place it on the stove. Boil up to 2/5 of the initial volume. Remove foam periodically.
  5. Gradually add a pound of fructose. Cook until cooked. Willingness to check is easy. Take a little jelly with a spoon and pour it on a saucer. If the jelly is thick and does not spread over the saucer, cooking can be stopped.
  6. Pack the finished product in glass containers. Pasteurize by closing the lids, placing the containers in a wide tall dish with hot water (90 ° Ϲ) for a quarter of an hour. When pasteurization is completed, tighten the containers with caps. Set aside for cooling.

You do not need to turn over the jelly containers.

Preserving fruits for the winter without sugar

What is required:

  • apricot - 2 kg;
  • mineral water - 1.5 l.

What to do:

  1. Handle the fruits. Wash, remove defective places. Remove bones. Do not break the apricot completely to remove the stone. It is enough to open it a little bit, remove the bone, and the fruit will remain as if whole.
  2. Put the fruits in glass liter containers. The above quantity of products is designed for 3-liter cans.
  3. Boil water in a large pan. Pour boiling water into glass containers with fruits. Close the lids. Insist 5 minutes. Strain off the water. Boil again. Pour boiling water into the jars again.
  4. Sterilize the caps for 3 minutes. Roll off cans with lids. Put upside down. Wrap in a warm cloth (blanket, plaid) for 2 days.
  5. Storage: cellar (basement, another cold place), until completely cooled.

This method is ideal for making compotes. Also as a filling for pies, for jelly and desserts. Such apricots look very nice as a decoration for cakes.

Caramel syrup preservation: a recipe for the holidays

What is required:

  • apricots - 1.3 kg;
  • fruit sugar - 2 kg;
  • water - 0.5 l.

What to do:

  1. Choose dense apricots. Those in which the bone separates easily. Rinse them thoroughly with cold water.
  2. Squeeze the bones with a wooden stick so that the fruits remain intact.
  3. Crush the seeds with a nut cracker. Get the kernels out of them. It is necessary to prick carefully so that the kernels remain intact. Insert a core into each fruit.
  4. Make sugar syrup. Dissolve sugar completely in boiling water. Boil for 2 minutes.
  5. Stuffed apricots in an enameled basin. Pour the prepared fruits into boiling syrup. With a wooden spoon, completely immerse them in syrup. Leave the pelvis to cool overnight and insist. During the night, apricots will change color, the amount of syrup will become larger due to the juice that comes out of them.
  6. Using a slotted spoon, transfer the fruit to another, clean, enameled container.
  7. Put the container with syrup on a big fire. Keep until the syrup boils. When boiling, remove the foam.
  8. Pour the fruit again with hot syrup. Cool completely. After the apricots have completely cooled, move them again to a clean enameled container with a slotted spoon.
  9. Place the apricot syrup on the stove again. Boil.
  10. Pour fruit into boiling syrup for the third time. Set to cool overnight.
  11. In the morning, repeat the operation for the fourth time. After the fourth time, the apricots are ready.

Fanta taste apricot compote (video)

Now you know how to keep a piece of southern summer in the refrigerator until winter. And even if some recipe seemed complicated to you, do not believe your eyes - in practice, everything will be much simpler! Do not be afraid of apparent difficulties, a brilliant result will be your reward.