Today we will tell you how to cook a delicious and aromatic compote from apricots for the winter. After all, cold winter days, so you want to sometimes remember the summer!
The recipe for apricot compote for the winter
Ingredients:
- apricots - 700 g;
- sugar - 1 item;
- water filtered - 2.5 liters.
Preparation
So, we wash the apricots, throw out the spoiled fruits and take out the pips carefully. Now we prepare banks: we sterilize them or simply scald with boiling water and dry them on a towel. Then we put apricots in each jar. In a clean pan, pour water, pour sugar and put on fire to boil. Hot syrup pour the cans and roll up immediately with lids. We turn the workpiece over, cover it with a warm blanket and let it cool for a few days. After that, we rearrange the compote in a cellar or refrigerator for storage, and in winter we enjoy a great taste and aroma that will remind you of the summer days.
Compote of apricots for the winter without sterilization
Ingredients:
- Apricots ripe - 5 kg;
- citric acid - 1 teaspoon;
- sugar - 1,5 kg;
- water - 15 liters.
Preparation
Ripe apricots are sorted, rinsed several times in lukewarm water and dried. Prepared cans are filled with fruits and poured with boiling water. Top with sterilized covers and leave to infuse for about 20 minutes. Then gently drain the broth into a saucepan, pour sugar to taste, throw the lemon and bring it to a boil. Then we pour hot syrup over the cans, roll up the lids and turn the workpiece over. Cover with something warm and leave in this form until completely cooled.
Compote of peaches and apricots for the winter
The combination of apricots and peaches is very successful. After all, these similar fruits fill the compote with a magnificent aroma and perfectly diversify your preparations for the winter.
Ingredients:
- ripe apricots - 15 pcs .;
- peach - 3 pieces;
- water - 3 l;
- sugar - to taste.
Preparation
So, the apricots and peaches are thoroughly washed, discarded rotten fruits, cut in half and take out the stone. Now let's take care of the banks: scald them with steep boiling water and dry them on a towel. Then we put the prepared fruit into each jar. In a clean pan, pour cold water, pour sugar and put on fire to boil. Hot syrup pour the cans and roll them immediately with lids. We turn the workpiece over, cover it and leave it to cool for a few days. After that, we put the finished compote into a cellar or a refrigerator.
Compote of apricots for the winter with mulberry
Ingredients:
- white mulberry - 1,5 items;
- ripe apricots - 10 pieces;
- cold water - 3 liters;
- citric acid - a pinch;
- sugar - 1 tbsp.
Preparation
Mulberry processed, washed and doused with boiling water. We put apricots in a clean jar, throw a berry and a pinch of lemon. In the pot, pour the water, throw sugar and cook the syrup for 5 minutes. Then pour it into a jar, sterilize it, roll it up and turn it upside down. We wrap the compote with a blanket and let it cool down, and then we put it away for storage in the cold.
Compote of cherries and apricots for the winter
Ingredients:
- apricots - 1 kg;
- cherry - 300 g;
- water - 5 l;
- sugar - to taste.
Preparation
So, we peel apricots and berries, wash them and take out the bones. In clean dry cans, first lay 2 layers of apricot, and then throw a handful of cherries. In the enamel saucepan pour cold water, put it on the fire, pour sugar to taste and boil. Fill the hot syrup with a berries and sterilize the jars at 85 degrees for 15 minutes. Then roll them up with lids and cool, putting in a large basin of cold water.