Apricots for the winter

Apricots for the winter are a great way to prepare juicy, aromatic fruits for a long time. Apricot is distinguished by the incredible taste of its bright, aromatic pulp and high content of beta-carotene, which is important for normal vision. The nuances of preparing apricots are indicated in the selection of the best recipes offered to you.

Thick pitted apricot jam for the winter

For lovers of thick jam from pitted apricots, this option is offered: apricot halves are infused twice for 12 hours in sugar syrup, and then boiled for an hour. The proportion of pitted fruit and sugar is 1:1.

1. 
   How to prepare a tasty and simple apricot preparation for the winter? Sort the fruits, removing damaged ones, rinse under running water, cut into halves with a sharp knife and remove the seeds.
2. 
   Pour 1.5 cups of clean water into a container special for making jam and dissolve the required amount of sugar in it.
3. 
   Boil the syrup over low heat and stirring constantly for 5 minutes.
4. 
   Place the apricot halves into the hot syrup and immerse them completely with a spatula. Leave the apricots to infuse in the syrup for 12 hours.
5. 
   After this time, drain the syrup completely, bring to a boil, pour it over the apricots and leave for another 12 hours.
6. 
   Drain the syrup a second time, bring to a boil and pour it over the apricots again.
7. 
   Over medium heat, bring the jam to a boil, skim off the foam and simmer over low heat, stirring occasionally, for an hour. During this time, the syrup will become thick and acquire a beautiful golden color.
8. 
   Pour the prepared thick pitted apricot jam into a sterile jar, seal it tightly, cool upside down and transfer to a place for storing homemade preserves. Good luck and delicious preparations!

Apricot compote for the winter in a 3-liter jar

It is most convenient to prepare apricot compote for the winter, especially for a large family, in 3-liter jars. The technology is no different from traditional fruit and berry compotes. Take 600 grams of apricots with pits per jar and add 300 grams of sugar, the amount of which can be changed to your taste. In this recipe, we prepare the compote without sterilization and using the double-fill method.

Cooking time: 50 minutes.

Cooking time: 10 minutes.

Servings: 3 l.

Ingredients:

For a 3 liter jar:

• Apricots – 600 gr.
• Sugar – 300 gr.
• Water – 2.5 l.

Cooking process:

Step 1. Rinse the jars for the preparation well and dry. Boil the lids. Sort the apricots, removing damaged fruits, and rinse under running water.

Step 2. Place the prepared apricots in jars, filling them only to a third of the volume.

Step 3. Bring clean water to a boil and pour boiling water over the apricots in the jar.

Step 4.Then cover the jars with lids and leave for half an hour to infuse.

Step 5. After this time, carefully pour the water from the cans into a saucepan, dissolve the calculated amount of sugar in it and cook the syrup for a couple of minutes over low heat.

Step 6. Re-fill the apricots in the jars with boiling syrup and immediately seal them tightly.

Step 7. Place the jars on the lids, cover with a towel and, after completely cooling, transfer them to the basement for storage until winter. Good luck and delicious preparations!

Apricot jam for the winter

Apricot jam for the winter will be your next option for preparing this fruit. Apricots soften easily, which makes the texture of the jam uniform. Apricot jam is prepared both as a dessert for tea and as a filling for pies. It is suitable for greasing cake layers and even for marinating meat. In this recipe, boil the apricots a little, grind them into a sieve and cook the puree with sugar in a 1:1 ratio. The thickness of the jam depends on the cooking time.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Portions: 1.5 l.

Ingredients:

• Apricots – 1.5 kg.
• Sugar –1.5 kg.
• Water – 1 tbsp.

Cooking process:

Step 1. For jam, choose ripe apricots. We wash them under running water and remove the seeds.

Step 2. Transfer the apricots into a saucepan for making jam, pour a glass of boiling water and simmer for 15 minutes over low heat until the fruit becomes soft.

Step 3. Then, using a wooden spatula, grind the soft apricots through a thick sieve and the resulting puree, for the correct calculation of sugar, weigh. For 1 kilogram of sugar, 1 kilogram of apricot pulp.

Step 4. Transfer the apricot mass back into the pan, add sugar and mix well.Depending on the sweetness of the apricots, the amount of sugar can be adjusted.

Step 5. Bring the jam to a boil over medium heat. Then, while stirring with a spatula, cook over low heat for 15-20 minutes; increasing the cooking time will make the texture of the jam thicker.

Step 6. Place the prepared apricot jam into small sterile jars, seal it hermetically and, after cooling, store it in a dark, cool place. Leave a little jam for tasting; after cooling it will be thicker than when hot. Good luck and delicious preparations!

Apricots in their own juice for the winter

A good, simple and quick option for storing apricots for the winter is to preserve them in their own juice. At the same time, apricots retain their dense texture, taste, aroma and require less sugar. In this recipe we will add a little citric acid to them to level out the cloying sweetness of the fruit. The proportion of sugar and apricots is taken in a ratio of 1:3, and the jars are taken of small volume.

Cooking time: 12 hours 30 minutes.

Cooking time: 10 minutes.

Portions: 1.5 l.

Ingredients:

• Apricots – 1 kg.
• Sugar – 300 gr.
• Citric acid – ½ tsp.

Cooking process:

Step 1. Rinse half-liter jars with soda and sterilize in any way convenient for you. Boil the lids.

Step 2. For harvesting, select unripe elastic apricots. Rinse them under running water, cut them in half along the groove and remove the seeds.

Step 3. Place the apricot halves compactly, cut side down, in the prepared jars and sprinkle them with sugar. Add a pinch of lemon to each jar.

Step 4. Fill the jars with a heap, as the apricots will settle. Cover the jars with lids and place in the refrigerator for 12 hours to allow the fruit to release juice.

Step 5. After this time, add a couple more slices of fruit to each jar. Then sterilize the apricots in jars according to the general rules, within 10 minutes from the start of boiling water in the pan.

Step 6. Seal the cooked apricots in their own juice, cool completely upside down and under the “fur coat”. Such preservation is well stored in the basement for two years, and in the pantry for no more than a year. Good luck and delicious preparations!

Apricots in syrup for the winter

Apricots in syrup for the winter are simply prepared and used both for dessert and as a filling for homemade baked goods, because their texture remains dense. Whole or halved apricots are poured with concentrated sugar syrup and covered with a blanket for 12 hours to cool slowly. In this recipe, for more reliable storage, pour boiling water over them once and add a little citric acid.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Portions: 1.5 l.

Ingredients:

• Apricots - how many will be included.
• Water – 1 l.
• Sugar – 2 tbsp.
• Citric acid – ½ tsp.

Cooking process:

Step 1. For harvesting, you need to choose dense apricots. Rinse them thoroughly with cold water and dry with a napkin.

Step 2. Cut the fruit in half and remove the seeds.

Step 3. Sterilize jars and lids in advance. Place apricot halves in jars, cut side down.

Step 4. Then completely pour boiling water over the apricots, cover with lids and leave for 10 minutes.

Step 5. After this time, drain the water from the cans into the pan.

Step 6. Dissolve sugar in it with the calculation: 2 glasses per 1 liter of water, add citric acid and bring the syrup to a boil.

Step 7. Pour boiling syrup over apricot slices in jars.

Step 8. Immediately seal the jars tightly.

Step 9Place them on the lids and cover tightly with a terry towel or blanket.

Step 10. After a day, move the cooled jars of apricots in sugar syrup to a place for storing homemade preserves. Good luck and delicious preparations!

Apricot jam for the winter

Apricot jam is no less popular than apple jam; it is distinguished by its pleasant consistency without the addition of thickeners, the taste and aroma of these fruits, which persists after cooking. For jam, unlike jam, apricots are boiled with sugar, pureed in a blender and then boiled to the desired degree of thickness. The proportion of sugar and apricots is 1:1. Apricots are selected when they are ripe and soft.

Cooking time: 7 hours.

Cooking time: 20 minutes.

Portions: 1.5 l.

Ingredients:

• Apricots – 1 kg.
• Sugar – 0.9 kg.

Cooking process:

Step 1. Rinse the apricots for jam under running water, cut into halves and remove the pits. Prick the skin of each slice with a fork so that the apricots release as much of their juice as possible.

Step 2. Then place the prepared slices in layers in a bowl for making jam, sprinkling each layer with sugar. Leave the apricots with the sugar at room temperature for at least 12 hours to allow them to release their juice.

Step 3. After this time, cook the apricots for 15 minutes from the start of the boil.

Step 4. During cooking, the fruit will become soft and produce a lot of foam; remove it periodically with a slotted spoon.

Step 5. Puree the cooked apricots with an immersion blender or grind through a sieve until smooth.

Step 6. Cook the resulting puree over low heat with constant stirring for 15-30 minutes until it reaches the desired thickness.

Step 7Pour the hot apricot jam into sterile jars, seal it tightly and, after cooling completely, transfer it to a place for storing homemade preserves. Good luck and delicious preparations!

Fanta from apricots and oranges for the winter

Fanta from apricots and oranges for the winter is essentially an apricot compote with citrus fruits, which give the drink a special aroma and taste. In this recipe, add a little lemon to the drink so that it does not turn out too sweet. We prepare Fanta in a three-liter jar using the double-fill method. The amount of sugar can be adjusted to suit personal taste.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings: 3 l.

Ingredients:

• Apricots – 500 gr.
• Orange – 4 mugs.
• Lemon – 2 mugs.
• Sugar – 250 gr.
• Water – 2.5 l.

Cooking process:

Step 1. Immediately prepare, according to the proportion of the recipe and the volume of workpiece you need, fruit and sugar. Select apricots that are ripe and approximately equal in size.

Step 2. Rinse and sterilize the jars in any way. Boil the lids.

Step 3. Peel the orange and cut into 1 cm thick circles.

Step 4. Rinse the lemon with a brush, cut into 0.5 cm thick circles along with the peel.

Step 5. Wash the apricots, cut them into halves, remove the pits and place the slices into prepared jars. Place citrus slices on top of the apricots.

Step 6. Completely fill the fruits in the jars with boiling water, cover with lids and leave for 30-40 minutes to infuse.

Step 7. After this time, pour the infusion from the jars through a special lid into the pan. Dissolve the calculated amount of sugar in it and cook over low heat for a couple of minutes.

Step 8. Pour boiling syrup over the fruits in the jars and immediately seal them tightly.

Step 9Then place the jars on the lids, cover with a terry towel and leave for a day until completely cooled. Prepared “Fanta” from apricots and oranges is well stored in any dark and cool place. Good luck and delicious preparations!

Apricot jam slices for the winter

The option of making apricot jam in slices is quite popular, because it turns out to be a beautiful amber color with transparent fruit slices. Apricots are cut into slices and boiled 3-4 times for five minutes in sugar syrup, with breaks for complete cooling for several hours.

Cooking time: 15 hours.

Cooking time: 1 hour.

Servings: 600 ml.

Ingredients:

• Apricots – 1 kg.
• Sugar – 3 tbsp.
• Water – 1 tbsp.

Cooking process:

Step 1. For jam, select ripe but not overripe apricots so that their flesh is dense and the slices in the jam do not boil over.

Step 2. Pour a glass of water into a separate bowl, add sugar and completely dissolve all the sugar over low heat with constant stirring. Boil the syrup for a couple of minutes.

Step 3. Wash the apricots, cut into slices, remove the seeds and pour hot syrup over the fruit. Leave them until they cool completely. Turn the bowl with apricots periodically so that all the slices are immersed in the syrup.

Step 4. Carefully drain the syrup from the cooled apricots, cook for a few minutes, pour it over the apricot slices again and leave to cool.

Step 5. After pouring it twice, cook the jam 3-4 times over low heat for five minutes with breaks to cool completely. When cooking, do not stir the jam with a spoon so as not to disrupt the integrity of the slices. During this time, the slices should become transparent, their texture will remain dense, and the syrup will be thick.

Step 6.Pour the prepared apricot jam into slices into small sterile jars, seal tightly and store in any dark place. Good luck and delicious preparations!

Apricot juice with pulp for the winter

Juice from apricots with pulp for the winter is often prepared by boiling the fruit and then rubbing it through a sieve, but the most optimal way is to use a juicer, especially for large volumes of the product. Ripe and even overripe apricots are suitable for juice. Preparing this tasty and aromatic drink is simple.

Cooking time: 40 minutes.

Cooking time: 20 minutes.

Servings: 3 l.

Ingredients:

• Apricots – 6 kg.
• Sugar – 2 tbsp.
• Water – 4 tbsp.

Cooking process:

Step 1. Immediately prepare the required amount of apricots for juice.

Step 2. Pour cold water over the fruits and then rinse thoroughly.

Step 3. Using a sharp knife, remove the seeds.

Step 4. Using a juicer, extract the juice. You can save the cake, and you will get a lot of it for another use.

Step 5. Pour the resulting juice into a saucepan, pour water into it, add sugar and cook over low heat while stirring for 10 minutes. You don’t have to remove the foam, as it will settle during cooking.

Step 6. Sterilize the jar in advance and boil the lid. Pour the boiled apricot juice into a jar, seal it tightly, place it on the lid and, after cooling completely, transfer it to a place for storing preserves. Good luck and delicious preparations!

Apricots without cooking for the winter in the freezer with sugar

When the volume of the freezer allows, the best and simplest option for preparing apricots is to freeze them in any form, both slices and pureed with sugar.

Cooking time: 1 hour.

Cooking time: 30 minutes.

Servings: 4 l.

Ingredients:

• Apricots – 5 kg.
• Sugar – 1 kg.

Cooking process:

Step 1. Wash the apricots, cut them into halves, remove the seeds, place them in a container and place them in the freezer, which will be the easiest way.

Step 2. The second method requires a little more time, and the preparation will turn out tastier. Place the apricot halves in a deep bowl.

Step 3. Fill them with sugar at the rate of 0.6-1 kg per 4 kg of apricots, but the amount can be changed.

Step 4. Using an immersion blender, grind the apricots and sugar into a homogeneous mass.

Step 5. Distribute the resulting puree into any containers or containers, close the lids tightly and immediately place in the freezer. Good luck and delicious preparations!