Apricot in syrup: how to preserve to make it tasty


Fresh apricots can be obtained cheaply only in the summer, but in order to enjoy fruits in the winter, you can preserve or make apricots in syrup. Apricot is good because it does not lose its beneficial substances and taste during preservation. Below are the most delicious, unusual and simple recipes for apricots in syrup.

Quick preservation

Ingredients:

  • water;
  • sugar;
  • apricots

The proportion of sugar and water for syrup is 1: 0.5. That is, a liter of water will require half a kilogram of sugar.

Cooking method:

  1. The very first in any preservation is the washing and sterilization of containers.
  2. Then you need to rinse the fruits and divide them into two halves, the seed can not be thrown away, but split and get the contents. Later, these nuts can be put in fruits.
  3. Next, put the apricots in a clean container.
  4. Boiling water should be poured into fruit jars. Cover for about 10 minutes and let stand.
  5. The infused water is poured into a container, then sugar is added and the mixture is again put on fire until it boils.
  6. Now the finished syrup can be poured into banks again and twisted with lids.

Closed jars need to be turned over, placed on the lids, and wrapped in a blanket. Allow them to cool in this condition.

Whole apricots in syrup

Ingredients for cooking:

  • apricots - 700 g;
  • water - 400-500 ml;
  • sugar - 200 g.

Cooking method:

  1. To begin with, rinse everything well. This applies to both fruits and cans, where they will be packed. The integrity of the jars in the winter will depend on the quality of the washed fruit. With poor preparation, the banks will explode in rolled up form. It is better to wash fruits individually.
  2. Next, you should separate the seeds from the apricots and lay them in a circle in a sterilized jar.
  3. These proportions of ingredients are suitable for a liter jar. So all the fruit should fit in it. The fit of the fruits to each other can be quite tight.
  4. Now you should pour water into the kettle and boil it, after pouring sugar in it. It is recommended to fill in a little more water, as it will evaporate. Stir the water constantly so that the sugar dissolves faster.
  5. When the syrup boils, you need to pour them the fruits. And leave to insist for about 20 minutes.
  6. When the syrup is infused, you should drain the water into the kettle, boil again and pour the apricots.
  7. Now you can tighten the jars with sterilized lids and wrap them in a blanket. Banks are put lids down. Preservation is left for 12-24 hours.

Simple recipe

Ingredients for canning:

  • apricots - 1.3 kg;
  • water - 1.3 l;
  • sugar - 300 g.

Cooking:

  1. Rinse fruits and sterilize jars.
  2. Separate the apricots from the seeds and put them in the jars. It is recommended to use cans before they have time to cool. You can also preserve whole apricots with pits.
  3. When the fruits are laid, water boils. After boiling, reduce the heat and add sugar, stirring slowly.
  4. Apricots are poured in boiling syrup and left for 20 minutes to insist.
  5. Now the syrup is boiled again, poured over the banks and twisted.

Wrapped cans are left upside down for a day.

Preserved apricot with pits

Apricot contains a lot of potassium, normalizes metabolism and the gastrointestinal tract. This recipe keeps the fruits intact and makes them amazingly delicious.

Ingredients:

  • Apricot fruits - 1.7 kg;
  • Sugar - 270 g;
  • Purified water - 1.7 l.

Cooking Instructions:

  1. Take away ripe, juicy and elastic fruits.
  2. Wash them under running water.
  3. We put apricots in a clean glass container.
  4. We put water in a saucepan on fire, wait for boiling.
  5. We pour the water into the jar, keep it with the lid closed for about 20 minutes, while covering the jar with a blanket, for good warming. (You must do this three times.)
  6. After the third warm-up, the water returns to the pan, sugar is poured, the syrup boils for five minutes.
  7. Pour the cans with syrup, clog, turn the container over and wrap it up.

Apricot preservation with almonds

Almonds give apricots a certain exotic. If you want to treat yourself and your loved ones with something unusual and new, then start cooking. If you really like sweets, then you can add more sugar.

Ingredients:

  • Ripe apricots - 650 g;
  • Sugar - 350-400 g;
  • Almonds - 120 g;
  • Water - 500 ml.

Stages of cooking:

  1. Apricots, select ripe and strong.
  2. Rinse them in cool water.
  3. Divide in half, take out the bone.
  4. Pour almonds with boiling water for twenty minutes. We do this manipulation twice. Then we peel it.
  5. Banks are washed with soda solution, doused with boiling water and dried.
  6. Lids must be sterilized.
  7. We lay apricot slices and almonds on the banks.
  8. We put water on a stove and boil it.
  9. Pour hot water into the jars for 1 minute, and pour it back.
  10. Boil water with sugar.
  11. Fill the cans with syrup, roll up the lids.

We put the banks upside down until they cool.

With mint in its own juice

For cooking, you need the following ingredients:

  • mint - 2 small branches;
  • apricots - 1 kg;
  • sugar - 300 g.

Cooking method:

  1. First you need to prepare the fruits. Wash, remove the seeds, divide the apricots into two parts and put on the banks. Each layer of fruit should be sprinkled with sugar.
  2. So that the fruits fit snugly to each other, you should sometimes tap the jar on the table (gently). Between the layers you need to lay a pair of mint leaves.
  3. When the jars are full, you need to leave them for 12 hours in a cool place so that the fruits give juice.
  4. Next, sterilize the jars and put the fruit sprinkled with sugar, tighten with lids. To sterilize cans in boiling water, it will take 10 minutes for a volume of 0.5 l, 15 minutes for 1 l.
  5. Rolled cans roll over and wrap themselves in a blanket. In this position, they should cool completely.

This recipe is suitable not only for consumption, but also will be an excellent decoration for many dishes or drinks. At the same time, mint will give a little coolness and excellent aroma.

Nectar

Ingredients for Syrup:

  • water - 850 ml;
  • sugar - 150 g.

For the dish itself, only apricot fruits will be required.

Recipe:

  1. The fruits must be washed and placed in a pan with water, boiled. The proportions of water and apricots are taken 1: 5. Fruit should be boiled for about 15 minutes.
  2. Next, you need to separate the apricot from the seeds, and pass it through a sieve.
  3. The syrup recipe is simple: sugar needs to be dissolved in water, that's all.
  4. Syrup should be added to the pulp from the fruit in a ratio of 1: 1. Put the mass on the fire and let it boil.
  5. Ready nectar is poured into banks previously sterilized, and then rolls up.

Juice

An excellent recipe can be considered apricot in syrup, but not in pieces or whole fruits, but in the form of juice with pulp.

Ingredients for Syrup:

  • water - 1 l;
  • sugar - 250 g.

Recipe:

  1. In order to make juice, you will need to use 2 kg of apricots, on which 250 g of water is applied.
  2. Fruits are better to take very ripe or even ripe. Fruits are washed and separated from the seeds. Finished fruits are placed in a pan, water is added, the mixture is brought to a boil. Boil for 10 minutes.
  3. Next, apricots should be passed through a sieve and mashed from them.
  4. To make the syrup, you only need to dissolve the sugar in water. Then the syrup is added to the finished pulp.
  5. The pulp with syrup should be put on fire and boiled for about 10 minutes.
  6. After boiling, the juice is poured into cans almost to the top. Then twists the lids.
  7. Such juice can be bottled even in unsterilized jars.

Canned apricots in syrup (video)

Preserving apricots in syrup includes many more different methods. But this article presents the most common. In addition, they are all easy to prepare. It should be noted that it is better to harvest apricots at the very beginning of the season, when they are slightly green. Greenish apricots are better suited for preservation in syrup. In addition, hard and greenish fruits are better separated from the seeds, keep their shape and stored in a jar. Very ripe fruits are suitable for jam or jam.



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