It's nice to get a jar of canned sunny apricots and remember summer, enjoying their taste. But how can they be preserved and what else can be done for the winter with apricots other than jam?
Compote of apricots with honey
How to keep apricots whole for the winter? Turn the compote of them, but not simple, but with honey. Here's how it's done:
Ingredients:
- apricots - 3 kg;
- honey - 750 g;
- water - 2 liters.
Preparation
Ripe, but strong apricots are washed and placed in cans. Water mixed with honey, boil and pour the syrup apricots. We let the apricots cool down and close the jars tightly. Then the banks are sterilized. At the same time, three-liter cans should leave for 10 minutes, two-liter cans - 8 minutes.
Apricots canned in own juice
If you like to eat apricot for apricot, but refuse it yourself, because canned apricots are very sweet, and you watch the figure, then try to cook them without sugar. Ask how to preserve apricots without sugar, the syrup is not savory? Yes, we just canned apricot will bathe in its own juice, and he does not need sugar.
Apricots, picking dense and fresh. Wash them in cold water and, cutting in half, remove the bones. Half of the apricots are placed in a wide pan and poured with water, at the rate of ½ cup of water per 1 kg of apricots. Close the pan with a lid and leave it to languish on low heat until the fruit is closed with juice. Next, spread the apricots with juice in the sterilized jars so that they are filled on the hangers. Now the banks are sterilized, for liters it will take 15 minutes, for half-liter ones - 10 minutes. After the banks immediately close.
Compote of apricots with wine
If the usual compote is boring you, and the previous recipe is not to your liking, because the apricot should still be sweet, try the workpiece with wine, well, with sugar. Alcohol will give a compote a pleasant aroma and taste, and you will be presented with the glory of a sophisticated culinary expert.
Ingredients:
- apricots - 600 g;
- sugar - 300 g;
- citric acid - 10 g;
- wine (any) - 50 g.
Preparation
Mine apricots, cut in half and remove the bones. Next, pour sugar in a pan, pour hot water and stir until the granules dissolve completely. In the syrup, put halves of apricots, add citric acid and bring to a boil. After pouring the wine and pouring compote on the sterilized jars. Banks close and leave until completely cooled.
Chutney from apricots
Apricots are also good for making sauce, for example, such as chutney.
Ingredients:
- halves of apricots - 830 g;
- onion - 140 g;
- sugar - 300 g;
- vinegar (balsamic or apple) - 300 g;
- raisins - 160 g;
- garlic - 3 cloves;
- cinnamon - 1/3 sticks;
- cloves - 10 buds;
- sweet pepper - 5 peas;
- chili pepper - 2 pods;
- Fresh ginger - 25 g;
- sea salt - 1 teaspoon.
Preparation
Onion and apricots cut into slices, chop the garlic or press through the press. Ginger and pepper finely chopped. Mix all the ingredients, put into a saucepan and bring to a boil over medium heat. We boil for 10 minutes, and after the fire we subtract and boil up to the density we need. Ready sauce is cooled and laid out in jars. The chutney is kept in the cold.
Ketchup from apricots and apples
If the word "chutney" slightly scares you, try to make the sauce under the more familiar name "ketchup". Of apples and apricots. Why not?
Ingredients:
- apricots - 500 g;
- apples - 1 kg;
- onion - 500 g;
- garlic - 2 cloves;
- sugar-700 g;
- salt - 1 teaspoon;
- ground pepper -1 tsp;
- vinegar - 400 ml;
- ginger - to taste.
Preparation
Fruits are mine, peeled and peeled. Garlic is passed through the press, chop the onions finely. Mix all the ingredients in full, except for vinegar - it needs to take half. Cook everything on low heat, stirring constantly. When the mixture thickens, add the remaining vinegar, cook a little more until the desired consistency. Next, we pour the ketchup hot on the cans and roll it up.