How to prepare apricots for the winter? TOP-7 recipes with preservation photos at home. Subtleties and secrets of cooking. Video recipes.
Apricots are a healthy summer fruit saturated with solar energy, vitamins and valuable ingredients. In addition, it is a low-calorie product, which means it is a companion to diets and fasting days. But the fruiting season is short, and the fruits quickly deteriorate. To feast on sunny fruits all year round, they need to be prepared for future use. Apricot fruits can be preserved for the winter in different ways. Compotes, syrups, jams, preserves, mashed potatoes, confiture, sauce are made with them … In the article, we will consider the best recipes that many have fallen in love with.
Canned apricots for the winter - the subtleties and secrets of cooking
- First of all, sort the apricots, removing the damaged and spoiled fruits.
- Wash the fruit well as one particle of dust, earth or a piece of leaf will affect the quality and shelf life of conservation.
- For the preservation of sauces, marmalades and jam, the fruits must be ripe and moderately soft.
- For cooking jam and preparing compotes, the fruits are used dense, from which the stone is easily removed, and cut into slices.
- The jam will have a light amber color if citric acid is added to it.
- Jams and preserves will have a spicy taste if you add cinnamon, cloves, star anise.
- As a rule, citric acid is not added to the apricot compote, because fruits tolerate the conservation process well. But you can flavor the workpiece with a sprig of mint or cinnamon.
- You can roll up the fruits in any jars under any lids.
- If apricots are harvested without sterilization, jars and lids must be washed with soda and sterilized in any convenient way. This must be done before laying the finished product.
Apricots in pitted syrup
Canned apricots in syrup retain their shape well, they do not creep or disintegrate. Therefore, they can not only be consumed in their own form in winter, but also used for baking.
- Caloric content per 100 g - 198 kcal.
- Servings - 2 cans of 1 l
- Cooking time - 30 minutes
Ingredients:
- Apricots - 700 g
- Sugar - 400 g
- Water - 1 l
Cooking apricots in pitted syrup:
- Wash the apricots, split in half and remove the pit. In its place, you can put walnut kernels or leave it as it is.
- Fold the apricots in a clean, sterile jar, shoulder-length.
- Boil the water, pour the apricots and cover the jar with a lid.
- After 10 minutes, drain the water into a saucepan and add sugar.
- Bring the syrup to a boil and pour it all the way into the jar.
- Roll up the jar with a sterile lid, turn it over, placing it on the lid, and wrap it up with a warm blanket.
- Leave the apricots in the syrup until they cool completely.
- Store the workpiece for 8 months at room temperature or 1 year in the cellar.
Canned apricots with pits without sterilization
The taste and aroma of canned apricots turns out to be much richer and brighter than in the previous recipe. Since the harvesting of fruits is done with a stone. The main thing is to choose apricots that are strong and tight, you can even a little unripe.
Ingredients:
- Apricot fruits - 1.5 kg
- Sugar - 250 g
- Water - 1.5 l
Cooking canned pitted apricots without sterilization:
- Place the washed apricots in a clean jar.
- Boil the water and pour the contents of the jar with boiling water.
- Cover the jar with a plastic lid, wrap it in a warm blanket and let sit for 15 minutes.
- Then, using a lid with holes from the jar, drain the boiling water into a saucepan.
- Boil this water again and pour boiling water over the apricots.
- Wrap the container with a warm blanket to warm up the pitted apricots.
- After 15 minutes, pour the water back into the saucepan, add sugar and boil.
- Pour the syrup into the apricots in a jar and roll up with a sterile lid.
- Turn the jar upside down and wrap it with a blanket until it cools completely.
Canned apricots in halves
To pamper yourself and your family with delicious vitamins in winter, prepare canned apricots in halves. The recipe in the homemade preparation will preserve the maximum of useful substances, and the fruits can not only be consumed in their own form, but also used for homemade baking.
Ingredients:
- Apricots - 1 kg
- Sugar - 200 g
- Water - 0.5 l
Cooking canned apricots in halves:
- Wash firm, slightly unripe apricots, cut in half and remove the seeds.
- Fold the halves of the fruits in circular rows in a jar to the very top, stacking tightly with each other.
- Pour boiling water into a jar of apricots and cover it with a lid. Leave it to stand for about 2 minutes and pour the water soaked in the apricots into a saucepan.
- Bring it to a boil and pour over the apricots.
- After 2 minutes, pour the water back into the pot and bring it to a boil.
- Pour sugar into a saucepan, and while stirring, cook the syrup for about 5 minutes.
- Slowly pour the syrup into a jar with stacked apricot halves to warm up the container a little. If the syrup is poured out quickly, the jar may burst.
- Close the jar with the lids, turn it over, wrap it up with a blanket and leave to cool completely.
Apricot jam
Cooking amber apricot jam is not difficult at all. But in winter, a jar of such a blank will be a good addition to evening tea with your family.
Ingredients:
- Apricot - 1 kg
- Sugar - 1 kg
- Water - 200 ml
Making apricot jam:
- Pour water into a suitable container, add sugar and put on fire.
- Boil the thick syrup over low heat, stirring occasionally, until the sugar is completely dissolved.
- Rinse the apricots, cut in half, remove the seeds and pour the boiled syrup over the fruits.
- Leave the sweet brew until the syrup cools completely.
- Then gently drain the syrup, which has already turned into rich nectar, and put on fire.
- Bring it to a boil, boil for 1 minute and gently pour into a bowl of apricots.
- Leave the fruits again until they cool completely.
- Then put the apricots with syrup on the fire and cook, bringing them to a boil, and immediately turn off the heat. Leave them to cool.
- Boil the jam in this way 3-4 more times, letting the jam boil for 1-2 minutes each time over low heat. During cooking, do not forget to stir the fruit slightly.
- Put the hot apricot jam into steamed clean jars and roll up the lids.
Apricot jam five minutes
From bright, yellow-red ripe apricots, you can get delicious jam. Pieces of fruit will float in amber, not only tasty and sweet syrup, but will also preserve many vitamins and minerals necessary for the body.
Ingredients:
- Apricots - 300 7
- Sugar - 250 g
- Water - 0.25 l
Making apricot jam five minutes:
- Wash unripe large apricots in running water, cut into halves, remove seeds and cut into slices or cubes.
- Pour sugar into boiling water and, stirring, boil the syrup.
- After the sugar is completely dissolved, pour the apricots with the syrup and leave to cool completely.
- Pour the cooled syrup into a saucepan, boil and pour over the apricots. Leave the syrup to cool.
- Repeat this procedure 5 more times and, as the last step, put the pan with apricots on the fire and boil.
- Cook for 5 minutes, stirring constantly, and pour the hot apricot jam into clean, sterile jars.
- Close containers with lids, wrap with a blanket and leave to cool slowly. Then store the jam in a dark, cool place.
Apricot jam
Jam or as it is also called confiture, in contrast to simple jam, has a thicker and more uniform consistency. This blank for the winter will be a wonderful addition to desserts and pastries.
Ingredients:
- Soft apricots - 3 kg
- Sugar - 1.5 kg
- Water - 0.3 l
Making apricot jam:
- Wash the apricots, remove the seeds, place in a saucepan and cover with water.
- Boil them over low heat for 15-20 minutes so that the fruit mass becomes soft and smooth.
- Leave the apricots to cool, then grind them through a fine sieve.
- Pour the apricot puree into a container, put on the fire and cook, stirring constantly for several hours, so that the puree is boiled 2 times and becomes thick.
- Then add sugar and continue cooking to thicken the jam even more and take on a dark amber color. Always stir the jam while cooking to prevent it from burning.
- Put the boiling jam in clean jars, close the lids tightly and leave to cool slowly under a warm blanket.
Apricot sauce
Not only compotes or preserves are harvested from apricots for the winter. These bright fruits are used to make a delicious fruit sauce, which is served as a spicy addition to meat or poultry.
Ingredients:
- Apricots - 1 kg
- Sugar - 250-300 g
- Cinnamon - 6 g
- Ground nutmeg - 3 g
- Water - 100 ml
Preparation of apricot sauce:
- Wash the apricots, cut in half and remove the pits.
- Place them in a cooking pot, cover with water and boil for 5 minutes.
- Dip a blender into the fruit mass and beat until smooth.
- Add sugar, cinnamon and nutmeg to the apricot mixture. If you like, you can add citric acid or 50 ml lemon juice to add a sour taste to the sauce.
- Simmer the apricot sauce over low heat, stirring occasionally, until it has reduced in volume by 2-2.5 times.
- Pour the finished workpiece into clean jars, roll up the lids and, after slow cooling under a blanket, store in the cellar or pantry.
Video recipes:
Canned apricots in halves in syrup for the winter
Canned apricots for the winter
