Compote of apricots with pits is a simple and very tasty preparation for the winter. If you are already tired of drinking water, but still don’t feel like drinking hot tea, then there is nothing better than homemade compote. In addition to the fact that it is tasty, it is also healthy: especially since you can regulate the amount of added sugar yourself. And it won't take much time to prepare.
Compote of apricots with pits for the winter - a royal recipe
Vitamin A, potassium, magnesium, phosphorus and other trace elements are contained in apricot compote. It’s not difficult to prepare and, of course, much cheaper than buying vitamins at the pharmacy, so don’t be lazy and quickly stock up on the benefits for the winter, especially since compote is also a great thirst quencher.
- Apricot 400 (grams)
- Granulated sugar 100 (grams)
- Water 1 (liters)
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How to prepare apricot compote with pits for the winter? First, sterilize the jar and boil the lid on it. In order for the compote to stand all winter, it is better to take a metal lid, because it is more airtight. -
We choose apricots and immediately set aside the spoiled ones. It is important to leave ripe, not overripe fruits. Wash the apricots well and leave to drain on paper towels or napkins.Place the selected apricots in a sterilized jar. -
Boil water and pour it into a jar where the apricots are already lying. To avoid sudden temperature changes, you can place a knife blade under the bottom of the jar, otherwise the jar may rupture. Cover it with a clean lid and let it stand for about 20 minutes. During this time, the fruit will warm up. -
After this, pour the apricot liquid from the jar into the pan. Add sugar to it and mix. Bring the resulting syrup to a boil and cook for 5 minutes. -
Pour the syrup over the apricots and roll up the jar. We cover it with a blanket or blanket, that is, we create conditions for a steam bath: this way the compote will go through another stage of sterilization and will be better stored. It is best to store the compote in a cool place with a temperature no higher than 18 degrees. It can stand for about a year.
Compote of apricots with pits for a 3-liter jar without sterilization
There are not enough liter rolls for a large family, so we suggest immediately choosing a suitable container - a three-liter jar - and rolling up the apricot compote in it. This can be done quickly and easily, given that you don’t have to sterilize the jar, but the result will please you with both the taste and the set of vitamins.
Cooking time: 50 min.
Cooking time: 20 min.
Servings – 15.
Ingredients:
- Apricots – 1 kg.
- Sugar – 300 gr.
- Water – 3 l.
Cooking process:
1. Wash and dry the jars. Select ripe apricots, but discard any that are overripe or bruised. Rinse well and set aside for now.
2. Take a three-liter jar and place apricots in it so that they occupy approximately a third of the entire height of the container. This is about 20 medium-sized apricots.
3. Pour water into a saucepan and bring to a boil. Pour boiling water over the apricots in the jar up to the neck.To avoid sudden temperature changes, you can place a knife blade, a wooden board or a towel under the bottom of the jar, otherwise the jar may rupture. Cover it loosely with a clean lid and let it stand for about 30 minutes. During this time, the fruit will warm up.
4. After this, drain the apricot water from the jar into the pan. Add sugar to it and mix. Bring the resulting syrup to a boil. Cook until the sugar is completely dissolved.
5. Pour the syrup into a jar with apricots, screw on a clean lid tightly and turn over. Cover with a blanket or blanket, that is, create conditions for a steam bath: this way the compote will go through another stage of sterilization and will be better stored. It is best to store the compote in a cool place with a temperature no higher than 18 degrees, but if you added a lot of sugar to the compote, it can stand even at room temperature.
Delicious apricot compote with pits for the winter with orange
Compotes are traditionally considered the most useful thirst quencher. The variety of their tastes allows you to choose the one that suits your individual preferences. This recipe is suitable for those who want to feel interesting and savory notes in their compote. This task is best accomplished by an orange.
Cooking time: 40 min.
Cooking time: 20 min.
Servings – 5.
Ingredients:
- Apricots – 400 gr.
- Orange – 1 pc.
- Sugar – 100 gr.
- Water – 1 l.
Cooking process:
1. First, sterilize the jar and boil the lid on it. In order for the compote to stand all winter, it is better to take a metal lid, because it is more airtight.
2. Choose apricots, immediately set aside spoiled ones. It is important to leave ripe, not overripe fruits. Wash the apricots well and leave to drain on paper towels or napkins. Place the selected apricots in a sterilized jar.
3.Wash the orange and cut it into quarters. Add them to the jar with the apricots.
4. Boil water and pour it into a jar where there are already apricots and oranges. To avoid sudden temperature changes, you can place a knife blade under the bottom of the jar, otherwise the jar may rupture. Cover it with a clean lid and let it stand for about 20 minutes. During this time, the fruit will warm up.
5. After this, pour the apricot liquid from the jar into the pan. Add sugar to it and mix. Bring the resulting syrup to a boil and cook for 5 minutes.
6. Fill the apricots with syrup and roll up the jar. We cover it with a blanket or blanket, that is, we create conditions for a steam bath: this way the compote will go through another stage of sterilization and will be better stored. It is best to store the compote in a cool place with a temperature no higher than 18 degrees. It can stand for about a year.
Simple and tasty apricot compote for the winter with citric acid
You can regulate the sweetness of homemade compote very simply: you just need to monitor the amount of added sugar. However, many do not want sweet compote at all, but prefer a slight sour taste. You will like this recipe if you are the second type of person.
Cooking time: 40 min.
Cooking time: 20 min.
Servings – 5.
Ingredients:
- Apricots – 400 gr.
- Sugar – 100 gr.
- Water – 1 l.
- Citric acid – 5 g.
Cooking process:
1. First, sterilize the jar and boil the lid on it. In order for the compote to stand all winter, it is better to take a metal lid, because it is more airtight.
2. Choose apricots, immediately set aside spoiled ones. It is important to leave ripe, not overripe fruits. Wash the apricots well and leave to drain on paper towels or napkins.Place the selected apricots in a sterilized jar, cover them with sugar and add citric acid.
3. Boil water and pour it into a jar where the apricots are already lying. To avoid sudden temperature changes, you can place a knife blade under the bottom of the jar, otherwise the jar may rupture. Cover it with a clean lid and let it sit for about 20 minutes. During this time, the fruit will warm up and the water will cool a little.
4. After this, pour the apricot liquid from the jar into the pan. Bring the resulting syrup to a boil and pour it over the apricots.
5. Roll up the jar. We cover it with a blanket or blanket, that is, we create conditions for a steam bath: this way the compote will go through another stage of sterilization and will be better stored. It is best to store the compote in a cool place with a temperature no higher than 18 degrees. However, compote with the addition of citric acid can stand even at room temperature. It can stand for about a year.
