How to prepare apricots for the winter in syrup. How to cook apricots in syrup wedges for the winter

How pleasant it is on frosty winter evenings to open a jar of canned sweet fruits and enjoy their wonderful taste, having received a "dose" of warm sunny summer. But in order for each of us to have the opportunity to experience such pleasure, before the harvest ripens, you will have to work hard by making these wonderful homemade preparations with your own hands. Moreover, it is not so difficult as it seems to many indecisive hostesses. Try it yourself for a try to cook apricots in syrup for the winter, for a start, at least in a small amount. Neither adult fruit lovers nor little sweet tooth will refuse such a delicacy. Try to pick up apricots for canning with dense pulp without dents and "bruises". It is permissible to use not yet fully ripe fruits, but then the rate of granulated sugar should be increased. And if you want yours to turn out even more aromatic and tastier, you can put a stick (pod) of vanilla in a jar with fruit during canning or dilute with citric acid in water vanilla sugar... You can not only eat canned apricots in slices with sweet syrup, but also use them for baking (as a filling) or desserts.

Ingredients:

• about 800 grams. apricots;
• 2 grams. citric acid;
• 300 grams. granulated sugar;
• about 550 ml. water.

• Yield: 2 jars of 500 ml.

How to cook apricots in syrup for the winter:

First of all, wash the jars and lids to them very carefully with laundry soap, rinse with boiling water (that is, sterilize) and dry.

Rinse the apricots well (you can use a napkin). Divide each fruit into two wedges and remove the pit. After removing the seeds from the pulp, the original weight of the apricots will decrease by about 100 g (that is, about 700 g of pure pulp will remain).

Arrange the apricot wedges in jars and cover with freshly boiled water.

Cover the filled containers with lids and leave in this form for a quarter of an hour.

Using a special lid with holes (if you don't have one, you can make holes in any plastic lid yourself) drain all the liquid from the cans, boil it again and refill the fruit slices. Close the jars again and let sit for another 10 minutes.

Then drain the liquid from the apricots again, add granulated sugar along with citric acid to it and bring to a boil.

Pour the boiling sweet syrup over the apricots to the very top of the jars. Tighten the glass containers very tightly with the lids and, turning them upside down, wrap with a towel or blanket until they cool completely.
And already after 10 - 12 hours you can clean canned apricots in a closet or closet for storage.

Successful preparations for the winter and bon appetit !!!

Best regards, Irina Kalinina.

Truly luxurious preservation - these are apricots in syrup wedges. They are prepared surprisingly easily and simply from simple products- sugar and apricot. This blank is so fragrant and summer-like that opening it you will definitely plunge into a hot summer day. And how beautiful is she? It seems to us that all the preparations from apricots - jam, compote, jam - are truly worthy of the royal table. Each spoon, each fruit contains not only vitamins, but also aroma and excellent taste.

There is nothing complicated in the recipe for making such apricots in halves. But still there are some nuances. For preservation, unripe fruits are needed, even with green leaves. If taken completely ripe fruits, they will creep in your hands and you will not be able to put them tightly in the jar. And when filled with boiling water, they can be cooked.

You can use medium, small and large apricots. The main thing is to carefully separate the apricots from the seeds, it is easier and tastier to cook from apricots of a dense consistency. I cooked from ordinary sweet apricots, but my mother cooked from pineapple apricots, they are larger, but also plump, it turned out even more beautiful.

Those. you can take any fruits for harvesting, the main thing is that they are not imported "wax" apricots. If possible, use pineapple apricots or coloration. But a simple wild (small apricot) will do too.

Products:

for 1 liter jar:

• 1 kg of apricots;
• 300 grams of sugar;
• a pinch of citric acid;
• 300 ml of water.

How to cook apricots in halves in syrup:

1. Wash the apricots well. Start to take them apart into halves. If they do not crack well, use a knife to help yourself. Pits from coloration, can be chopped and added to apricot jam. We throw away the simple bones. We set aside all the spoiled fruits, from which you can cook compote for quick use.
2. Prepare the jars - rinse them with a soda solution and sterilize in a way convenient for you. The fastest is microwave sterilization. Pour 100 ml of water into each jar and microwave for 5 minutes at highest power. Drain the water. Let the jars cool. You can go on.
3. Now comes the fun part. You can simply put the halves in a jar in bulk, or you can spend a little time and get a lot of fruits in one jar. Take the jar in one hand and tilt it almost horizontally, pour in a few halves. With the other hand, fold the slices one by one while walking along the rim of the can. To get a circle, you need to fix it in the center with a couple of slices. The photo shows that the apricots are folded one into one in a circle, and there are just two slices in the center.
4. We add three more rows in this way (or how many will fit into the bank).
5. Bring the water to a boil and fill the jars to the very top. Let stand for 15 minutes. This is necessary so that the jars and apricots are sterilized and the water cools down a little, otherwise you will not be able to pick it up without the risk of getting burned or dropping it.
6. We drain the water into a saucepan. Add sugar and citric acid... The syrup must be tasted. If not sweet, add sugar. Reducing the amount of sugar is not worth it.
7. Bring the syrup to a boil (watch the sugar dissolve). Fill the cans again and immediately roll them up with the prepared lids (they need to be boiled for 4-5 minutes). Immediately wrap the jars until they cool completely.

As you can see, the blank looks amazing. The apricots will taste sweet with their own aroma. They can be added to pastries - pies or pie, or to decorate a dessert. But eating them just like that is also very tasty.

The strawberry season was replaced by the time of apricots and peaches, and today, on the first day of July, we made the first harvest - apricots in syrup for the winter. It is better to pick the fruits for this recipe slightly unripe, dense, but not green - otherwise there will be no taste or aroma. Overripe ones are also not good, in sugar syrup they will become too soft, boil over, but they will make a wonderful jam. In winter apricot halves can be served as a dessert, decorate cakes, pies, make jelly, smoothies, and use the syrup as an impregnation for a cake or cook jelly, compote from it.

Canned apricots in sugar syrup for the winter

Ingredients:

• Strong apricots - 1 kg;
• sugar - 80-100 g per 0.5 liter can;
• water - how much is needed.

How to cook apricots in syrup wedges for the winter

The cooking process is very simple and quick. We select not very large fruits, dense, without damage, so that later you can decorate the cakes, desserts or just eat, taking out fragrant apricot slices from the jar. We wash the apricots under running cold water, removing the remnants of the branches.

We cut it in half with a knife, but not as necessary, but along the embossed groove, which is on one side of each apricot. We make a circular incision to the bone. Then, in order not to leave dents on the halves, we turn them, as it were, towards one another: one up, the other down (or clockwise and counterclockwise). As a result, the apricot will split in half. We take out the bone, do not throw it away. Then we break it, the nucleolus can be added to the jam or so nibbled, if someone loves.

It is more convenient to use small containers, we have half a liter. Wash thoroughly hot water with a soda solution, then sterilize for five minutes over a boiling kettle (or in a microwave, oven). Boil the lids for five minutes too. We fill with apricot slices, laying them tightly, but not ramming.

We cook the syrup like this: pour boiling water into each container, immediately pour it into a saucepan and add sugar there at the rate of 80-100 grams for each half-liter jar. The sweeter the apricots, the less sugar you need in the syrup. Boil the syrup for two or three minutes so that the sugar dissolves. Pour boiling water into jars.

Sterilize for 10 minutes as follows: line the bottom of the pan with a towel, place the filled container, covering it with a lid (do not twist). Pour water into a saucepan, leaving 3-4 cm from the top of the jar. Bring the water to a boil over medium heat, sterilize it for 10 minutes with a slight bubbling of water. We take out, tightly tighten the lids.

We turn it upside down, make sure that nothing leaks. We cover with a thick blanket or something warm for a day.

Our handsome apricots in syrup are ready for the winter! Now we will have something to eat in winter and what to cook from delicious desserts, jelly and impregnation for cakes. Successful preparations and a delicious winter!

Very soon the rich orange apricots hanging from the tree will turn into unappetizing "cakes" underfoot. I propose not to let them die so prosaically and start “saving” them now! What is important, greenish fruits are suitable for this harvest. For several months of languishing in a concentrated mixture of sugar and water, there will be no trace of pronounced sourness. It's amazing how many sunny summers can fit in a standard glass jar volume of 1 liter. Bright canned apricots in syrup for the winter are not capricious in storage, the recipe is simple, without mandatory sterilization.

Ingredients:

Output: 1 liter of conservation.

How to prepare apricots in syrup for the winter (recipe with photo):

To apricot wedges retained their shape after double filling with hot liquid, it is recommended to use dense, rather hard, slightly immature fruits. For more compact placement in liter or half-liter jars, I advise you to take medium or small apricots. Wash them well. Better yet, soak for 2-3 hours in a clean cold water... Rinse. Dry or gently towel dry.
Divide the apricots in half. To make the halves neat, make a continuous cut along the groove with a knife. If you separate the greenish fruits by hand, the slices will turn out to be ugly, with uneven ragged edges. Remove the bones. When rolling compotes and other blanks from apricots, I usually do not throw them away, save them, so that later I can add nucleoli to this. The more kernels, the tastier.
I prepare apricots in syrup in small 0.5-1 liter jars. But it is quite possible to take a container with a larger capacity. Prepare containers. Scrub with a sponge using food grade water. Sterilize over steam or simply pour boiling water over them inside. While the jars are warm, fill them to the top with wedges.
Boil purified water, which will then become the base sugar syrup... Gently pour boiling water over the apricot halves. To prevent cans from bursting from sudden heating, pour in water slowly. Fill the jar about a third full and tilt it slightly. Turn around the longitudinal axis so that the sides of the container also warm up. Then fill the jars to the brim. Cover with lids. Wait for the water to cool down to a warm state. This will take about 10-15 minutes.
Drain the liquid into a saucepan. At the same time, the apricots should remain in the jars. It is convenient to use special nylon caps with holes. If not, support the fruit slices with a fork. Add sugar to the water. No need to stir. Place on medium heat. Bring the syrup to a boil. Boil for 2-3 minutes.
Pour the prepared syrup into the apricot jars. Roll up immediately with a special wrench or screw caps. Turn the canning over. Check for syrup leaks. If the preservation is sealed correctly, return it to its original position (put it on the bottom). Cover with a thick blanket (bedspread) for thermal insulation. So the canned fruits will cool as slowly as possible, which will reduce the risk of fermentation.
Take the cooled workpiece to the cellar or refrigerator. Jars of apricots in syrup for the winter can be left at room temperature, if previously and avoid hitting it with light.

Have a good season tasty blanks and enjoy your tasting!