Canned late apricot. Apricot in syrup: how to preserve it so it’s delicious. Recipe: apricots in syrup for the winter

On hot summer days you need not only to relax, but also to think about winter. Preservation: There is a lot that needs to be done in order to make healthy and tasty supplies for your family. And canning apricots can take the lion's share in this process. This amazing and sunny fruit is not only tasty, but also healthy. It is not surprising that housewives have found many ways to stock up on them for the winter.

Jam “Inseparable couple”

The best way to highlight and diversify the taste of apricot is with an orange. Two “suns” will be swept away from your table in the blink of an eye. And even a novice housewife can cook it.

What it will need:

• ripe apricots;
• ripe orange;
• sugar;
• vanilla;
• banks;
• covers;
• large aluminum basin or other large cooking container;
• seaming key.

How to do:

1. First you need to decide on the proportions of the components. The standard proportions of apricot, orange and sugar look like this: 1 kg/1 piece/0.5 kg, respectively. But the quantity of products can be varied to suit your taste.
2. The proportions have been chosen, it's time to prepare the apricots. To do this, they are carefully sorted and rotten, broken or deformed are removed. We will close them in halves. Carefully divide them into two parts and remove the pit.
3. Place the prepared fruits in a bowl and add sugar. Leave for several hours until the juice begins to release.
4. While the process of juice extraction is underway, you need to take care of the jam container. It is thoroughly washed not only with detergent, but also with soda. After this it is sterilized. This can be done over steam by placing a special sterilization attachment on the pan. Or you can fry it in the oven at high temperature.
5. When all the sugar becomes moist from the juice, it’s time to put the future jam on the fire. The temperature does not need to be high; it is best to simmer the fruit for a couple of hours on low heat. But first you need to let them boil. And remove the foam from the jam with a slotted spoon.
6. Half an hour after boiling, add the orange to the jam. It is first doused with boiling water, dried and cut into either halves or quarters. Add vanilla.
7. The cooking time depends on the consistency you want the final product to be. The most commonly used test is the “soft ball”. To do this, you need to drop a drop of hot syrup into a glass of cold water, and if you can get it out and form a soft ball with your fingers, then you can finish cooking. For a more viscous jam, cook until the consistency of the ball becomes firm.
8. Pour hot jam into jars. Cover with lids and order with a special key. You can turn them upside down and leave them to cool under a blanket.

Recipe with quince

This is an amazing tandem of apricot and quince. Moreover, it can be used as an independent dish, as a decoration for desserts and cakes, and also as a base for a drink. Moreover, these can be both simple drinks and alcoholic ones.

What you will need for this:

• apricots (washed, halved);
• quince (washed, skinned, cut into pieces);
• sugar;
• water;
• banks;
• container for sterilization;
• seaming key;
• saucepan for boiling syrup.

How to do:

1. It is advisable to cut the quince into small cubes.
2. First you need to boil the syrup. To do this, add 200 ml of water per 1 kg of sugar. We put it on fire.
3. When it boils, you need to remove the foam with a slotted spoon and reduce the temperature to a minimum.
4. Place the quince in the syrup and cook until the bubbles on the syrup become heavy.
5. While the quince syrup is cooking, prepare the apricots. To do this, put halves of apricots in clean and dry jars up to half the volume of the container.
6. Pour in hot syrup with quince. Fill the cans with enough water to reach the hanger. This is important, otherwise when boiling the liquid will overflow the edges, compromising the integrity of the container.
7. Place in a container for sterilization. The procedure time is 20 minutes from the moment the water boils. This is for a half-liter container; if the container is larger, we increase the sterilization time.
8. Carefully remove from the water, roll up and place in a blanket to cool.

"Crazy Apricot"

This is the recipe that will give you not only a tasty and healthy stand-alone dish for the winter, but also an excellent layer for a cake or pastry. As well as syrup for impregnation or for a drink.

What it will need:

• halves of ripe, firm apricots;
• sugar;
• water;
• lemon acid;
• banks;
• covers;
• seaming key.

How to do:

1. Prepare a thick syrup from sugar, water and citric acid. Cooking ends with a successful “soft ball” test.
2. Place the apricot halves into the hot syrup, removed from the heat, without stirring them, but lightly pressing them into the syrup.
3. Leave it like this for 30 minutes.
4. Carefully remove the apricots from the syrup and place them in a container prepared for preservation.
5. Fill the jars tightly with apricots.
6. Heat the syrup until it boils and pour it into jars of fruit.
7. Cover with lids and roll up.
8. Leave to cool upside down under the blanket.

We close the remaining syrup in separate jars.

Apricots, canned: sunny halves without sterilization

One of the best fruits for canning is, of course, apricot. In the cold winter, it’s a joy to take a jar of sunny halves out of the refrigerator and brew some good tea. The main advantage of preserving apricots is their simplicity. The main thing is not to deviate from the technology specified in the recipe.

What you will need:

• apricots (not crushed, not overripe) - 2.0 - 2.5 kg;
• sugar - 0.400 kg;
• boiling water for syrup - 1.2 l.

What to do:

1. Prepare 3 liter jars. Wash them thoroughly, preferably with detergent. Steam 3 lids.
2. Wash the apricots. Check carefully to see if they are wrinkled, spoiled or overripe. Overripe apricots will steam too much and will not make good halves. It makes sense to use overripe apricots in jam. And for canning in halves, it will be better if the apricots are even slightly unripe.
3. Cut the processed apricots into halves. Remove the seeds. Place the apricot halves in prepared containers.
4. Fill the containers with boiling water. Let stand for 2 minutes. Remove water.
5. Prepare syrup. Boil 1.2 liters of distilled water with added sugar.
6. Pour the finished syrup into containers with steamed apricots. Close.
7. Place the jars on the lids. Wrap up for at least 6 hours. During this time, the apricots will steam well.

In its own juice (no sugar)

This is a labor-intensive, but very tasty and healthy dish. It will be an excellent solution for those who are watching their figure, because it does not contain a drop of sugar or preservatives. If desired, you can add sugar to it. This can be done during the juice cooking process or in a mug in winter.

What you will need for this:

• apricots;
• water;
• container for sterilization;
• banks;
• covers;
• seaming key.

How to do:

1. First you need to prepare the juice. To do this, you can use a juicer or juicer. Or you can do it manually. Place the peeled apricots in a large saucepan and add enough water to just cover them. The water should be cold. Place on the fire and cook until the fruit is completely cooked. Be sure to mix.
2. Then pour the drink through a sieve. Using a mallet, we grind the fruit pulp through it.
3. The juice needs to be boiled and can be used further, or you can roll it up like this.
4. Place apricot halves in clean, preferably liter jars.
5. Fill them with juice. You need to pour without reaching the hanger of the jar by at least a centimeter.
6. Let it sterilize for 25 minutes.
7. Then we roll them up and leave them to cool, well wrapped.

Sweet drink: a very simple recipe

This is a very simple recipe that will delight you with a tasty and aromatic drink in winter. And preparing it couldn't be easier.

What you will need for this:

• elastic apricot halves;
• water;
• lemon acid;
• sugar;
• 3 liter jars;
• covers;
• preservation key.

How to do:

1. For such purposes, it is advisable to have a 3-liter kettle. We fill it with water and set it to boil.
2. While the water is heating, place the clean apricot halves into jars. The amount of fruit is up to taste, but not less than a third of the container volume. Jars must be washed and sterilized in advance.
3. Pour a glass of sugar and a teaspoon of citric acid into each jar.
4. Pour boiling water over it and roll it up.
5. Shake until the sugar grains are completely dissolved. Let it cool upside down.

If you want a sweeter drink, add more sugar.

Delicious apricots for the winter in syrup (video)

This is how you can easily and simply stock up on delicious apricots for the winter. And your family will be grateful to you for such delicacies and the work you put into preparing them. And if you experiment, you can get amazing new, exclusive dishes from basic recipes. For example, add not only apricot to the drink, but also some other fruit or berry. And that’s it, its aroma and taste will immediately change. He will only become richer and more useful. So experiment - it's useful!

Housewives, even on warm summer days, do not have the right to completely relax, because it is at this time of year that nature gives us fresh fruits, vegetables and berries, which we need to have time to process and stock up for the winter.

Housewives especially appreciate various preparations made from apricots. Firstly, thanks to the huge selection of options: canning apricots in syrup, in their own juice, preserves and compotes, jams and much more. Secondly, these are one of those fruits that, even when cooked, retain all their beneficial composition. Vitamins, as well as a unique aroma - all this remains even after heat treatment.

Preservation: apricot compote

One of the most popular recipes is the preparation of compotes. An aromatic and incredibly tasty drink will give you pleasant, warm memories of summer on harsh, windy winter evenings. There is nothing difficult in preparing this recipe. Even a novice housewife will be able to cope with canning apricots and please her household with a vitamin drink in winter.

The following ingredients will be required:

• Ripe apricots.
• Granulated sugar at the rate of 250 grams per 3 liter jar.
• Water.

How to cook

For cooking, select ripe but still elastic fruits. After washing them thoroughly, you will need to remove the seeds. Of course, this process is quite labor-intensive, especially if you need to process a large number of berries. You can cover the compote with seeds, but then you still have to get rid of them. Therefore, it is better to do this in advance, spending a little of your precious time. The result, believe me, is worth it.

Place the prepared fruits in three-liter jars. Don't overfill the jars. It is enough to put one third of the fruits from the total volume of the container. Pour boiling water into the jar and wait about ten minutes. This time is needed for the jars to warm up thoroughly. Now drain the water from the jars into a pre-prepared saucepan. Add the required amount of sugar there and bring the syrup to a boil.

Pour boiling water into the jars again and close them with lids. It is better if you use metal lids and a special seaming wrench. In this case, preserving apricots for the winter will not present any unpleasant surprises in the form of a blown lid.

Apricot jam with oranges

Another recipe for preserving apricots, which we recommend you focus on, is jam. Of course, modern housewives do not make jam as often as our grandmothers. But those who do this will certainly appreciate the delicious and amazingly aromatic recipe.

Let us immediately note that the result will give you a surprisingly tender, not at all cloying and moderately thick jam. In addition, this recipe for canning apricots has two more significant advantages: no sterilization and no hours of cooking.

The following products will be required:

Process

If for compotes we took strong, dense fruits, then for jam, on the contrary, we choose the ripest, even too soft apricots. We do not accept small or unripe ones, with stains or dents. We wash the fruits and remove the seeds. Using a kitchen assistant - a blender - chop the apricots and turn them into a homogeneous paste. If you don’t have a blender at hand, you can use a regular meat grinder with a fine mesh.

We take two containers. Grate the zest of two oranges into one. Squeeze orange juice into another. Mix gelatin with granulated sugar, calculating its amount based on the available volume of fruit. Add the dry mixture to the pan with the apricot puree. Mix. Turn on medium heat and wait until it boils.

It should be noted that this recipe for canning apricots takes a minimum of time, so you don’t have to worry about being stuck in the kitchen with jam all day. As soon as the mixture boils, time it for three minutes and add the zest and orange juice. After a couple of minutes you can turn on the fire. The jam is ready.

Preserving apricots in slices

Another interesting preparation option. This recipe for apricot jam, called "Solnyshki", will require more time to prepare, but as a result you will get an amazingly beautiful and amazingly aromatic jam. It will retain a maximum of useful substances, which are sometimes so necessary for our body on cold winter evenings. “Solnyshki” jam can not only be served on a festive table, but also used to make pancakes, pies and pies, cheesecakes and other sweet pastries.

Required ingredients:

• Sugar.
• Apricots.

Add granulated sugar at the rate of 1 kg of fruit and 0.8 kg of sugar. Depending on the number of apricots, the amount of the sweet component will also change. Remember that the weight of fruits is calculated without taking into account the seeds.

Preparation

We begin cooking with the already familiar procedure of washing the fruit and removing the hard core. We divide the fruits into three parts. Place the first part in a container and fill it with one third of the sugar volume. We do the same with the remaining two parts. It turns out to be a kind of multi-layer apricot-sugar “pie”. Don’t forget that there should also be a small layer of granulated sugar on top, so calculate the volume of the bulk product in advance.

Cover the dish with gauze and leave it in a cool, dark place for ten to twelve hours. Yes, preserving apricots for the winter takes some time, but, as you can see, it requires virtually no effort.

After this, put the dishes on high heat and wait until foam begins to form. Reduce the flame, remove the foam. Turn the heat on the stove back up a little higher and wait for the second boil. As soon as the second batch of foam has been removed, you can turn off the jam. Let it stand and soak in the syrup for another three to four hours. Place the sweet delicacy in jars, close the lids, turn them over and wait for them to cool.

• Preserving apricots, like other berries and stone fruits, does not tolerate mistakes. No rotten or just about to rot fruits.
• Wash the fruits well. One particle of dust, soil, a piece of leaf - everything can affect the quality and shelf life of jam or compote.
• You can roll apricots into any jars and under any lids. The main thing is that they are well sterilized, washed with soda and scalded with boiling water before adding the finished product.
• As a rule, citric acid is not added to apricot compotes. Such fruits tolerate the preservation process well. However, too hard water in the tap can cause a “jar explosion”, so half a teaspoon of citric acid in each three-liter jar will not be superfluous.
• By the way, apricots are fruits that tolerate freezing well. Remove the pits, rinse and dry the apricots. Place on a tray and place it in the freezer. Once completely frozen, place the apricots in bags and store them for final freezer storage.

I suggest preparing it for the winter in liter jars. The recipe is simple and does not require much time to prepare, but the apricots retain their beneficial properties as much as possible - as much as possible during preservation.

Naturally, we get the maximum amount of useful and necessary substances from apricots when we eat apricots raw, and even better in the first two hours after harvesting from the tree. But winter will come and, alas, there will be no such opportunity; imported fruits from supermarkets, which contain more chemicals than benefits, do not count. So, let’s roll up our sleeves and prepare canned apricots in halves for the winter.

Canned apricots in halves

Necessary ingredients for canned apricotsbased on 3 liter jars:

• 2 – 2.4 kg of unripe apricots;
• 400 g granulated sugar;
• 1.2 liters of boiling water (for syrup).

Prepare canned apricots:

Prepare 3 liter jars. We wash and sterilize. Steam 3 lids.

Wash the apricots thoroughly. We review it so that there are no spoiled or overripe ones. If the apricots are overripe, they will steam too much and there will be no effect of whole apricot halves. It is still better to use overripe apricots for jam. But even slightly unripe apricots are suitable for canned apricot halves.

Cut into halves and remove the seeds. Throw the apricots into the jars. Pour boiling water over and drain after half a minute. Prepare the syrup. Boil 1.2 liters of purified water along with sugar.

Pour the syrup into jars with pre-steamed apricots and twist. Turn the jars over with their lids down to let the air out and carefully wrap the jars for at least 6 hours so that the apricots are well steamed.

All canned apricots have been stored for the winter and will be waiting in the wings.

Useful: Home canning: Fruit canning: 4.Apricot

Canned Apricot Recipes

Apricot compote: Method 1

For pouring: for 1 liter of water - 200-500 g of granulated sugar.

Preserve large fruits in halves, small ones - whole without seeds. Fill the jars up to the shoulders with the prepared fruits and pour in slightly cooled syrup, then pasteurize at 85°C: jars with a capacity of 0.5 liters - 15 minutes, 1 liter - 25 minutes. Sterilize in boiling water: half-liter jars - 10-12 minutes, liter jars - 15-18 minutes, three-liter jars - 30 minutes, counting from the moment the water boils. Seal the jars and cool in a pan of water, adding cold water.

Method 2

For pouring: for 1 liter of water - 200-500 g of sugar.

Fill the jars up to the shoulders with the prepared fruits and pour boiling syrup over the edges of the neck. After 5-7 minutes, drain the syrup, bring to a boil and pour the jars again so that it slightly spills over the edge. Immediately seal and turn jars upside down until completely cool.

Apricot compote with honey

3 kg of apricots, 750 g of honey, 2 liters of water.

Wash small, firm, ripe apricots and place in jars. Boil water with honey, pour the resulting syrup over the apricots, let cool, and then pasteurize (sterilize) like apricot compote.

Apricot jam: Method 1

Only well-colored, slightly unripe fruits with or without seeds, with or without skin, are suitable for jam.

1 kg of apricots, 1.2 kg of sugar, 2 glasses of water, 3 g of citric acid.

Chop medium-sized apricots with pits, blanch them for 1-2 minutes in boiling water, then cool in cold water, remove and let the water drain. Pour hot sugar syrup (2 glasses of water per 1 kg of sugar) and leave for 4-6 hours. Then cook for 5-6 minutes over low heat and let stand for 7-8 hours. Repeat this 2-3 times.

Before the last cooking, add 200 g of sugar and cook until tender. At the end of cooking, add citric acid. Cool the finished jam, let it stand for 6-8 hours, put it into jars, close it and store it.

Method 2

1 kg of apricots, 1.3-1.5 kg of sugar, 1.5-2 glasses of water, 3 g of citric acid.

Wash large apricots, cut lengthwise (along the groove), remove the pits, blanch for 3-5 minutes in hot water (80-85°C) or 1 minute in boiling water, cool in cold water, then drain in a colander and let the water drain. Place the fruits in a cooking basin, pour in sugar syrup (1.1-1.3 kg of sugar per 1.5-2 cups of water) and leave for 2-3 hours. Cook over low heat in 2-3 batches, 5-7 each min, with a break between cooking for 7-8 hours. Before the last cooking, add 200 g of sugar and citric acid.

Method 3

1 kg of apricots, 1 kg of sugar, 0.5 liters of water.

Slice smooth-skinned apricots and remove pits. Prepare sugar syrup, lighten it with egg white, and then boil over high heat. Dip the fruits into the syrup and place on high heat. Turn over any apricots that float to the surface so that they cook evenly on all sides. Remove the jam from the heat when the fruits become transparent. If the syrup is not thick enough, it must be separated from the fruit, boiled to the desired thickness, pour over the fruit again and boil for 3-8 minutes. Pack the cooled jam into prepared jars.

Method 4

1 kg apricots, 1 kg sugar. 2/3 glass of water.

Place apricots, peeled and pitted, into hot syrup, bring to a boil, boil for 3-5 minutes, leave for 2 hours, and then cook in several batches until foam stops forming. After cooling, pour the finished jam into clean, dry jars.

Apricot jam with kernels

For 1 kg of fruit - 1.5 kg of granulated sugar and 400 g of water.

Wash ripe apricots with cold water, let the water drain, cut the apricots along the groove and remove the pits. Break the extracted pits and place the kernels into the apricots through the cut. Place prepared apricots with kernels in an enamel bowl and pour sugar syrup.

Let the apricots soaked in sugar syrup for a day, then drain the syrup, boil for 5-7 minutes, pour it over the apricots and let sit for another day, after which the jam is boiled until tender. Pack the finished jam while hot into dry heated jars, cover with boiled varnished lids, hermetically seal, place the neck down and cool.

Apricots in their own juice with sugar

1 kg apricots, 300 g sugar.

Cut ripe apricots into halves, remove pits, place in jars, sprinkling them with sugar in layers. To ensure that the fruits are packed tightly, you need to tap the jars periodically. Place the jars in a cool place overnight to allow the apricots to release their juice. The next day, fill the jars up to the shoulders with fruits and sugar and sterilize in boiling water: half-liter jars - 10 minutes, liter jars - 15 minutes. Immediately roll up the lids, turn upside down and keep under a blanket until completely cool.

Such apricots can be used to decorate creams, cakes, and make jelly, and the juice can be used for drinks, cocktails, compotes, and jelly.

Puree

Blanch the prepared apricots with steam until completely softened (preferably in a steam juicer) or boil for 5-7 minutes in an enamel basin, into which you first pour water (2-3 cm in height). After softening, rub the mass while hot through a sieve with holes 1-1.5 mm in diameter.

The resulting puree should be brought to a boil with frequent stirring and in this state, packaged in dry heated jars to the very top, covered with boiled dry lids (white ones can be), hermetically sealed, turned over, covered with a thick cloth and cooled slowly.

Apricot jelly

2 liters of apricot broth, 1 kg of sugar.

Wash semi-ripe apricots, peel them, place them in an enamel bowl, add water and cook until softened (you can make compote from peeled apricots). Filter the broth with the skin through cheesecloth and let it settle. Then drain it and, periodically skimming off the foam, boil by half, then add sugar, stir and cook until tender.

Apricot and apple marmalade

3 kg of apricots and 1 kg of apples, sugar - 50% of the weight of the fruit taken.

Prepare apricot puree. Boil healthy, washed, pitted fruits and rub through a sieve. Applesauce is prepared as follows. Wash sweet ripe fruits, cut into pieces and place in boiling water (400 g of water per 1 kg of apples). Rub the softened mass through a metal sieve to separate the seed box and peel. Mix the resulting apricot and apple puree in a bowl, add sugar and cook until completely thickened.

Pastila: Method 1

1 kg of apricots, 800 g of sugar, 1 glass of water.

Prepare apricot puree, add sugar and cook over low heat until tender. To determine readiness, scoop up the mass with a spoon and place it on a cold saucer: the cooled mass should have the consistency of jelly.

Place the finished mass on a baking sheet, carefully level it so that the layer thickness is 1-1.5 cm, and dry. After this, cut into shaped pieces (squares, circles, diamonds, etc.), sprinkle with sugar and put two together. Pastila is ready. Store in a sealed container in a dry place.

Method 2

Place apricot puree (the preparation method is described above) in a basin, put on low heat and cook until the original volume is reduced by 1.5-2 times, stirring continuously. Depending on the amount of puree, boiling may take several hours. To do this, the puree can be boiled in several stages for 1 - 2 days.

Pour the boiled puree into a 1.5 cm layer into small boxes, previously lined with parchment paper, greased with vegetable oil heated until white smoke appears, and place in the sun to dry. Then carefully separate the marshmallow from the oiled paper and hang it on a rope or wooden blocks. The finally dried marshmallow should have a fairly dense consistency and should not stick together when rolled into a tube.

Place the finished marshmallow in boxes lined with parchment paper and store in this form until use.

Natural marshmallows can also be dried in the oven at a temperature of 60-70°C for 12 hours. For long-term storage, cut the marshmallow into pieces, place in dry jars and hermetically seal.

Candied fruit

For 1 kg of fruit - 1.2 kg of sugar and 300 g of water.

For candied fruits, take unripe firm apricots. Wash the fruits, drain, cut into halves, remove seeds and damaged areas.

Place the halves in a colander and blanch in boiling water for 1-2 seconds, then put them in cold water, then place them in a sieve and place the apricots in hot sugar syrup. The first time, cook the apricots for 15 minutes at a low boil, remove from heat and let stand for 10 hours. The duration of the second cooking and exposure are the same. During the third cooking, bring the boiling temperature of the syrup to 108°C. Immediately after the third cooking, pour the fruits along with the syrup into a sieve or colander and leave for 2 hours.

The syrup will drain, and translucent fruits soaked in syrup will remain in the sieve. Place them in a sieve in one layer and dry them in the oven at a temperature not exceeding 40°C. Sprinkle lightly dried fruits with sugar, trying to cover the entire surface of the pieces. In this case, the fruits must be shaken slightly. After sprinkling, they should be dried again at a temperature of 40°C. To avoid drying out of the finished candied fruits, they must be placed in dry, clean jars and hermetically sealed with lids or tied with polyethylene.

Pour the remaining syrup from the candied fruits into jars and hermetically seal while hot. In the future, it can be used for cooking candied fruits, preserves, jam, etc. or in the manufacture of canned compotes.

Apricot nectar

For 1 kg of syrup - 850 g of water, 150 g of sugar.

Place the washed fruits in a saucepan with boiling water (1 part water to 4-5 parts fruits) for 10-15 minutes. After this, remove the seeds and rub the pulp through a sieve or colander.

The prepared syrup should be mixed with pureed apricots (add 1 kg of syrup per 1 kg of pureed mass) and bring to a boil. Pour the nectar into scalded jars and sterilize with low boiling water: half-liter jars - 15 minutes, liter jars - 20 minutes, three-liter jars - 30 minutes and roll up immediately.

Apricot juice with pulp

For 2 kg of fruit - 1 glass of water.

Syrup: for 1 liter of water - 250 g of sugar.

To prepare apricot juice with pulp, the fruits must be ripe or overripe, without spots or wormholes. Sort the apricots, remove the stems, wash, drain, and remove the pits. Then place the fruits in a saucepan, add water and boil for 10 minutes until softened. Rub the steamed apricots through a sieve or thick colander.

Prepare sugar syrup. Add syrup to the juice (0.5 l per 1 l of apricot juice with pulp). Boil the mixture for 10 minutes and pour the boiling mixture into prepared heated jars 1 cm below the top of the neck. Place the filled jars in a pan with water heated to 70°C and sterilize: jars with a capacity of 0.5 liters - 15 minutes and 1 liter - 20 minutes. After sterilization, immediately seal the jars, check the quality of the closure, and cool.

You can preserve boiling apricot juice without subsequent sterilization. To do this, pour it into prepared jars, cover with boiled lids, immediately seal, check the quality of the seal, wrap in a blanket and leave for 40 minutes, then cool the jars.

Pickled apricots

For a liter jar - 2 cinnamon sticks, 3-4 pcs. carnations.

Filling: 240 ml water, 110 g sugar, 50 g 6% vinegar.

Wash the sorted apricots, remove damaged fruits and remove stems. Place spices on the bottom of clean, dry jars. Place prepared medium-sized apricots in jars whole, and large ones in halves. Fill the filled jars with hot (temperature 70°C) marinade filling. Pour water into an enamel pan and add sugar, boil until the sugar is completely dissolved, then filter the syrup, bring to a boil and pour in vinegar. Cover the jars filled with marinade with varnished lids and place in a pan with water heated to 50-60°C for pasteurization. Pasteurization time at 90°C: for 1 liter jars - 35-40 minutes. During the pasteurization period, the pan should be covered with a lid, and the water level in it should be 3 cm below the top of the neck of the jar. After processing, seal the jars hermetically, turn them upside down and cool.

Sauce

For 1 kg of puree - 100 g of sugar.

The sauce is made from freshly prepared apricot puree. The mixture should be placed in an enamel pan or basin, mixed thoroughly and boiled for 10 minutes. Pack the boiling sauce into dry hot jars to the top, cover the jars with boiled dry lids (white ones are possible), seal hermetically, place the neck down, cover with a thick cloth, and cool slowly.

Apricots, frozen with sugar

1 kg of apricots, 150-200 g of sugar, 3-5 g of citric acid.

For freezing, you need to take the best quality fruits. Place washed apricots in boiling water for 30 seconds and immediately cool in cold water. Remove the skin, cut into halves, and remove the seeds. Moisten the apricots with water in which citric acid is dissolved. Mix the prepared apricots with sugar, place in molds and freeze.

Dried apricots

For 1 kg of apricots - 2 g of sulfur.

In the conditions of the middle zone, for drying it is better to take small-fruited apricots with a detachable stone and dryish pulp.

Wash ripe healthy apricots thoroughly, blanch for 1-2 minutes, cut into halves, remove pits and place on a net or trays in one layer with holes facing up. To prevent apricots from darkening during drying, fumigate them with sulfur for 2-6 hours. To do this, place the prepared fruits on trays in a closed box and set fire to cotton swabs with sulfur. Dry at temperatures up to 70°C. Artificial drying lasts 8-12 hours. The color of finished fumigated apricots is from light yellow to dark orange, unfumigated apricots are light or dark brown.

Step 1: prepare equipment and water.

Step 2: prepare the apricots.

Step 3: canning apricots.

Cover the jars with sterilized lids and place the resulting structure on high heat. After boiling, reduce its level to medium and sterilize the preservation 10–12 , and for greater confidence 15 minutes.

Then, using kitchen tongs, we take the jars out of the boiling water one by one, place them on a cutting board using a dry linen towel, tightly close the lids and turn them upside down. We carefully check that there are no gaps, and only after that we place the preserved food on the floor with the lids down. Cover it tightly with a woolen blanket and cool to room temperature for 2–3 days without sudden temperature changes.

When the apricots are steeped, wipe each jar with a damp kitchen cloth and place them bottom down in a cool place: cellar, basement, pantry.

Step 4: Serve the canned apricot.

Fruit pits can be used to make apricot jam;

Peaches and plums can be preserved using the same method;

For this type of preparation, it is better to choose dense, fleshy, slightly underripe apricots;

Very often a pinch of cinnamon and ground cloves are added to the jars;

If the peaches are too sweet, add citric acid to each jar to taste.