Canning apricots may have several options. You can close the apricot jam, juice, compote. You can combine apricots with other fruits. Let's look at a few recipes so that you can “arm yourself” now, waiting for the season to come.

Home canning.

Apricot compote.

Canning compote from apricot with cherries.

Place the halves of the fruit in two rows in jars, then put the cherry pits, and then again the apricots. Both cherries and apricots can be canned along with the seeds. Fill the contents with syrup. To do this, take a liter of water, dissolve 400 grams of sugar in it. Pasteurize the cans, depending on the size.

Try apricot jam as well.

Pickled apricots.

Select fresh, whole fruits. Prepare a marinade with a liter of water, cloves, cinnamon, 130 ml vinegar and four glasses of granulated sugar. Place the spices and prepared apricots on the bottom of clean, dry jars. Pour water into an enamel container, add granulated sugar, boil, filter, boil, pour in vinegar. Fill the filled jars with hot marinade filling, close the lids, put in a pot of water for pasteurization, and pack hermetically.

You will also like it.

Apricots in apple puree.

Wash a kilogram of apples, cut into slices, having previously removed the seed pods with stalks. Put them in an enamel saucepan, add 3 tablespoons of water, then simmer until softened under the lid. Grind the apples while still hot, dissolve 200 g of sugar in the puree, boil, add cloves. Wash a kilogram of apricot, divide it into halves, remove the seeds. Fill the jars with fruits, pour boiling applesauce. You just have to roll up the cans and leave them in the room to cool down. Such an unusual delicacy will appeal to young gourmets who eat it straight with spoons.

And, of course, do not forget about making apricot jam - a classic preparation. You can read more about this.

Step 1: prepare your inventory and water.

First of all, we prepare all the inventory, look through the cans so that there are no cracks and notches on the necks, as well as screw caps for rust. We wash them under a stream of cold running water using a kitchen brush and soda. Then we sterilize in any convenient way, about which you can learn in more detail by clicking on this link. Then we boil 1–1.5 liters of purified water in a teapot, place the prepared dishes on a perfectly cleaned countertop and proceed to the next step.

Step 2: prepare the apricots.

We wash the sorted apricots under a stream of cold running water, send them into a deep colander and leave in it for a while, so that excess liquid from the fruit glass and they dry out.

Then we cut each fruit into 2 rugs, remove the bones from them and lay out the pulp in sterilized jars. The above amount of apricots will make about 3 servings.

Step 3: preserve the apricots.

Now pour 3-5 tablespoons of granulated sugar into jars. Its amount can be adjusted to taste depending on how concentrated the syrup you want to end up with. After that, put a kitchen towel folded in 2-3 layers on the bottom of a large deep saucepan, and put a container of fruit on it.

Then fill the apricots with practically cooled boiled water from the kettle so that it completely covers them, and fill the saucepan with cold running water, not reaching the level of the necks by 2-3 centimeters.

We cover the jars with sterilized lids and set the resulting structure on high heat. After boiling, reduce its level to medium and sterilize the conservation 10–12 , and for more confidence 15 minutes.

Then, with the help of kitchen tongs, take turns taking out the jars from the boiling water, transfer them to a cutting board using a dry linen towel, close them tightly with lids and turn them upside down. We carefully look so that there are no cracks, and only after that we send the preservation to the floor with the lids down. Cover it hermetically with a woolen blanket and cool to room temperature for 2-3 days without sudden changes in temperature.

When the apricots are infused, wipe each jar with a damp kitchen napkin and put them upside down in a cool place: cellar, basement, pantry.

Step 4: serve the canned apricot.

Canned apricot is an excellent winter preparation that retains its taste for 6 to 8 months. Fruit can be enjoyed just like that or used as an addition to any desserts, pastries, creams, ice cream, and the syrup will make a great jelly, compote or jelly. Such preservation will benefit and delight you with its wonderful sweet taste!
Enjoy your meal!

Fruit pits can be used to make apricot jam;

Peaches and plums can be preserved in the same way;

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.

Hostesses, even on warm summer days, do not have the right to completely relax, because it is at this time of the year that nature gives us fresh fruits, vegetables and berries that must be processed and stocked up for the winter.

Housewives especially appreciate various blanks from apricots. Firstly, thanks to a huge selection of options: preservation of 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 their entire useful 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. A fragrant and incredibly tasty drink will give pleasant warm memories of the summer on harsh windy winter evenings. There is nothing difficult in preparing this recipe. Even a novice housewife will be able to cope with the preservation of apricots and please her household with a vitamin drink in winter.

The following ingredients are required:

• Ripe apricots.
• Granulated sugar at the rate of 250 grams per can of 3 liters.
• Water.

How to cook

For cooking, you should select ripe, but still elastic fruits. After thoroughly washing them, it will be necessary to remove the bones. Of course, this process is quite laborious, especially if you need to process a large amount 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.

Divide the prepared fruits into three-liter jars. Don't overfill the jars. It is enough to put one third of the fruits of the total container volume. Pour boiling water into a jar and wait about ten minutes. This time is needed for the banks to warm up properly. Now we drain the water from the cans 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 covers and a special seaming key. In this case, preservation of apricots for the winter will not bring unpleasant surprises in the form of an exploded lid.

Apricot jam with oranges

Another recipe for preserving apricots, which we advise you to 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.

Immediately, we note that the result is surprisingly tender, not cloying at all and moderately thick jam. In addition, this recipe for preserving apricots has two more significant advantages: no sterilization and no cooking for many hours.

The following products will be required:

Process

If for compotes we took strong, dense fruits, then for jam, on the contrary, we choose the most ripe, even too soft apricots. Small or underripe, with spots or dents do not take. We wash the fruits and remove the seeds. With the help of a kitchen assistant - a blender - grind the apricots and turn them into a homogeneous gruel. If you don't have a blender at hand, you can use a regular fine mesh meat grinder.

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

It should be noted that such a recipe for preserving apricots takes a minimum of time, so do not worry that you will "hang out" with jam in the kitchen all day. As soon as the mass boils, we mark for three minutes and add the zest with orange juice. After a couple of minutes, you can turn on the fire. The jam is ready.

Preservation of apricots in slices

Another interesting blank option. This recipe for apricot jam, which is called "Sunshine", will take longer to prepare, but the result is an amazingly beautiful and amazingly aromatic jam. It will retain the maximum of useful substances that are sometimes so necessary for our body on cold winter evenings. Jam "Solnyshki" can not only be served on the festive table, but also used for making 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 amount of apricots, the amount of the sweet component will also change. Remember that the calculation of the weight of the fruit is already carried out without taking into account the seeds.

Preparation

We start cooking with the usual procedure of washing the fruits and removing the hard core. We divide the fruits into three parts. We put the first part in a container, fill it with one third of the sugar volume. We do this with the other two parts. It turns out a kind of multi-layered apricot-sugar "pie". Do not 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 dishes with gauze and leave them in a cool, dark place for ten to twelve hours. Yes, preservation of apricots for the winter takes some time, but, as you can see, practically no effort is required.

After that, we put the dishes on high heat and wait for the foam to form. Reduce the flame, remove the foam. Again, make the fire on the stove a little stronger and wait for the second boil. As soon as the second batch of foam has been removed, you can turn off the jam. Let's leave it to stand and feed on the syrup for another three or four hours. Places a sweet delicacy in the jars, close the lids, turn over and wait for it to cool.

• The conservation of apricots, like other berries and stone fruits, does not tolerate oversights. No fruit that is rotten or just about to do it.
• Wash the fruit well. One particle of dust, earth, a piece of leaf - all can affect the quality and shelf life of jam or compote.
• You can roll up apricots in any jars and under any lids. The main thing is that they are well sterilized, washed with soda and scalded with boiling water before laying the finished product.
• As a rule, citric acid is not put in apricot compotes. Such fruits perfectly tolerate the conservation process. However, too hard water in the tap can cause a "can explosion", so half a teaspoon of citric acid in each three-liter can will not be superfluous.
• By the way, apricots are fruits that perfectly tolerate freezing. Remove the pits, rinse and dry the apricots. Spread out on a tray and place in the freezer. Once completely frozen, fold the apricots into bags and place in final freezer storage.

Calorie content: Not specified
Time for preparing: Not indicated

Very often we buy store-bought canned apricots in syrup for the winter in jars. But you can make such apricots with your own hands and they will turn out to be even tastier than in the store. Canning them very quickly and easily!



For a recipe for canned apricots, we need:

- water passed through a filter or spring water;
- sugar;
- small jars - 0.5 l;
- caps for twisting;
- key for conservation;
- warm blanket.

Recipe with photo step by step:

We buy apricots for conservation not soft, but also not tough. We wash each apricot piece by piece under running water.
Let's remind what we did last time.




It is convenient and practical to preserve apricots in small 0.5 liter jars. If you have too large a family, then preserve apricots for the winter in 2 liters. banks.
The most tried and tested way to wash cans is to clean the baking soda cans. The most important thing is to thoroughly rinse the soda off the can. If you rinse the jar poorly, the jar may become cloudy or swollen after storage. We put a clean can to be sterilized on a tier from a mantool.




We also send the lid for twisting the can there. We sterilize half-liter jars in time for 9-10 minutes. You can also sterilize in the microwave, in the oven, on a special stand for sterilization (can be purchased in households. Departments). Sterilize jars in the usual and proven way for yourself! Inspect jars carefully before sterilizing and washing. The neck of the cans should be absolutely even, without any fragments. If a small crack is noticed on the jar, then such a jar absolutely does not need to be used in conservation.

We make syrup for pouring canned apricots. The syrup is prepared on the basis of 1 liter of water - 175 gr. Sahara. Since we have a small jar, pour 0.5 liters of water into a saucepan and pour 87 grams. Sahara.




Stir the sugar and bring the syrup to a boil. Fill the apricots with syrup and cover with lids.




Put jars of apricots in a pot of water and sterilize 10 minutes after boiling water. Be sure to place an old tea towel under the bottom of the cans. Roll the cans up with a twist wrench and wrap them in a blanket until they cool completely.




Check the cans after twisting. Turn the jar upside down and slide your finger under the lid. If the syrup leaks somewhere, then you need to change the lid. So that is all!




Everything is quite easy and simple! Jars of canned apricots in syrup should be kept in a cool cellar!
Well, next time we plan to do

How nice it is in a cold snowy winter to get a jar of canned sunny apricots and remember the summer, enjoying their taste. But how to preserve them and what else can you do with apricots for the winter besides jam?

Apricot compote with honey

Ingredients:

• apricots - 3 kg;
• honey - 750 g;
• water - 2 l.

Preparation

Ripe but strong apricots are washed and placed in jars. Mix water with honey, boil and pour apricots with syrup. Let the apricots cool and close the jars tightly. Next, we sterilize the jars. In this case, three-liter cans should boil for 10 minutes, two-liter - 8 minutes.

Canned apricots in their own juice

If you like to eat apricot after apricot, but deny yourself this, because canned apricots are very sweet, and you keep fit, then try to cook them without sugar. Ask how to preserve apricots without sugar, syrup is never unsweetened? It's just that our canned apricot will bathe in its own juice, and it doesn't need sugar at all.

Let's sort out the apricots, selecting the dense and fresh ones. Wash them in cold water and cut them in half to remove the bones. Place the halves of the apricots in a wide saucepan and fill with water, at the rate of ½ cup of water per 1 kg of apricots. We close the pan with a lid and leave to simmer over low heat until the fruits are covered with juice. Next, we spread the apricots with juice in sterilized jars so that they are filled up to the shoulders. Now we sterilize the cans, for liter ones it will take 15 minutes, for half-liter ones - 10 minutes. After the cans, we immediately close.

Apricot compote with wine

If the usual compote is boring to you, and the previous recipe is not to your taste, because the apricot should still be sweet, try the preparation with wine, well, with sugar. Alcohol will give the compote a pleasant aroma and taste, and it will give you the glory of a sophisticated culinary specialist.

Ingredients:

• apricots - 600 g;
• sugar - 300 g;
• citric acid - 10 g;
• wine (any) - 50 g.

Preparation

We wash the apricots, cut in half and remove the seeds. Next, pour sugar into a saucepan, fill it with hot water and stir until the grains are completely dissolved. Put the halves of the apricots in the syrup, add citric acid and bring to a boil. Then we pour out the wine and pour the compote into sterilized jars. We close the jars and leave them to cool completely.

Apricot chutney

Apricots are also good for making a sauce such as chutney.

Ingredients:

• halves of apricots - 830 g;
• onions - 140 g;
• sugar - 300 g;
• vinegar (balsamic or apple cider) - 300 g;
• raisins - 160 g;
• garlic - 3 cloves;
• cinnamon - 1/3 stick;
• carnation - 10 buds;
• allspice - 5 peas;
• chili pepper - 2 pods;
• fresh ginger - 25 g;
• sea \u200b\u200bsalt - 1 tsp.

Preparation

Cut the onion and apricots into slices, chop the garlic or press through a press. Finely chop the ginger and pepper. Mix all the ingredients, put in a saucepan and bring to a boil over medium heat. We boil for 10 minutes, and after that we reduce the fire and boil it down to the density we need. Cool the finished sauce and put it in jars. Chutney is kept cold.

Apricot and apple ketchup

If the word chutney scares you a little, try making a sauce under the more familiar name of ketchup. From apples and apricots. Why not?