Natural apricots sliced ​​in syrup for the winter. Canned apricots in syrup

Preserving whole slices in translucent sugar syrup is not a culinary innovation, but a pleasant summer bonus for breakfasts or festive table. There are several ways to prepare apricot slices in syrup for the winter: without sterilization and with heat treatment, with sugar and honey, halves and whole berries with bones.

Overripe and wrinkled fruits are not suitable for harvesting

Unripe unsweetened fruits are suitable for preservation. Cooked apricots in syrup for the winter will over time become saturated with sweetness and become soft. The main thing is that they are dense, otherwise they will lose their shape when poured with hot syrup. Overripe, crushed fruits with traces of rot are not suitable for harvesting.

• How much sugar do you need to make syrup?

For traditional recipe for 800 ml of water you need 0.5 kg of sugar, 0.5 tsp. citric acid. The last ingredient affects both the safety of the product and its taste. The product turns out transparent, excessive cloying is leveled out. Most housewives prefer to prepare preserves in this way. If these are gourmet recipes, then granulated sugar is replaced with honey. For 1.5 kg of apricots, buy 2 cups of linden or flower honey.

Cooking according to the classic recipe

Sequence of preparation of apricot slices:

1. First, boil water, add sugar in small portions and stir until completely dissolved. To prevent the sugar crystals from burning, select a thick-walled pan.
2. The washed fruits are cut into quarters, after removing the seeds.
3. Most quick way sterilizing jars in the microwave. The containers are washed with soda, 100 ml of water is poured into them, and kept in microwave oven 5 minutes.
4. Pieces of southern apricots are placed tightly in prepared jars and poured with boiling water and sugar. The liquid should not reach about 1 cm from the neck.
5. The containers are covered with lids and sent for sterilization to eliminate the possibility of product spoilage during storage. A 1 liter container is processed for 15-20 minutes.

After sterilization, you need to close the jars, cool them, and store them.

Pasteurization or sterilization of apricots: what is the difference?

Pasteurization is recognized the best method preserving the appearance and shelf life of fruits. The procedure is carried out in a water bath when the products are heated to 100°C. The duration of heat treatment depends on the volume of the container and the fruits used. Berries and vegetables (cherries, gooseberries, cucumbers) with an acidic reaction of cell sap do not require high temperatures. For fruits with fresh cell juice (pear, peas), heating to 100°C or higher is necessary - this is sterilization.

During sterilization and pasteurization glass containers with the workpiece immersed in a pan of water. The water should not reach the neck of the jars a few centimeters. To prevent the container from bursting, place a towel folded in several layers on the bottom, or install a grate. A thermometer with a probe is immersed in one of the containers and observed until the temperature rises to the specified level, kept required amount time.

For 0.5 liter cans, 7 minutes from the moment of reaching desired temperature, for liter – 15, for 3 liter – 25 minutes.

Is it possible to do without sterilization?

A rich harvest is an occasion for culinary creativity. Looking at the abundance of berries and fruits, I can’t wait to get down to business. In recipes for apricots in syrup for the winter, it is not necessary to use sterilization. The product is well stored due to the increased amount of sugar in the composition. In this case, re-boiling the syrup helps to disinfect the preserved food. A good result is obtained by adding apricots to.

To prepare apricots in slices without sterilization, you will need:

• for 0.5-0.6 kg of fruit approximately 0.4 liters of water,
• 0.4 kg sugar.

The quantity of products is calculated for a liter jar. If you have 2 kg of apricots, then prepare 4 containers, 1.6 liters of water and the same amount of sugar.

For 0.5-0.6 kg of fruit 0.4 kg of sugar

To make the syrup, first boil water, then add granulated sugar in a thin stream. The pan is kept on the stove until the sugar crystals are completely dissolved.

1. While the filling is boiling, the apricots are washed, cut into halves, and pitted. The prepared fruits are placed in a sterilized jar and filled with hot sweetness. After 20 minutes, it is poured back into the pan, using special lids with holes for convenience.
2. The concentrated sweetness is brought to a boil again and poured into jars. If desired, the steps are repeated 3-4 times to protect the workpiece from fermentation.

To detect leaks after sealing, the cans are turned over onto their lids. For self-sterilization, containers are wrapped in a blanket. The treat is stored in a dark, dry place.

Bones are not a hindrance for winter preparations

If you don't have time at all culinary creativity, it is not forbidden to eliminate the tedious process of extracting the seeds. Apricots with pits in syrup give a richer tart aroma, but their shelf life is reduced to 1 year. When the bones remain in the liquid for a long time, they begin to secrete hydrocyanic acid, which is extremely toxic. A simple winter recipe for whole apricots with pits is more suitable for busy or novice housewives.

Ingredients for a liter jar:

• 1 glass of sugar and 7-10 apricots.

If the container is larger, the quantity of products is increased proportionally, i.e. For 2 liters take 2 cups of granulated sugar. Fruits are selected that are mid-ripening and dense. They are thoroughly washed or soaked for 15 minutes in water.

To better absorb the syrup, prick the apricots with a toothpick.

The prepared fruits are placed tightly on the bottom of a pre-sterilized container. Sugar is poured on top, the jars are filled with boiling water, leaving 1 cm up to the neck. The containers are covered with treated lids and sent for sterilization. This can be easily done in a pan of boiling water, placing the jars on a special grill. Residence time in boiling water is 10-15 minutes. At the end, all that remains is to roll up the jars and let them cool at room temperature.

Video from detailed process preparations.

Apricot preparation with honey

Honey – natural sweetener and a serious competitor for granulated sugar. It goes well with southern velvety apricots, making them sweet, but not cloying. Despite the fact that the cost of conservation increases, the benefits from it become many times greater.

Ingredients for cooking in honey syrup:

• for 1.5 kg of fruit you need to take 1 liter of water,
• 400-500 ml of liquid honey.

Delicious apricot slices are obtained with floral, linden honey. Its amount is reduced if the apricot variety is sweet.

Fruits in honey syrup

The fruits are washed, cut into halves, and placed in a dense layer in prepared containers. Honey is added to the water, stirred, and brought to a boil. The fruits are poured, the jars are covered with boiled lids, sterilized in the usual way, then rolled up.

Apricots frozen in syrup

You can prepare the fruits with minimal losses useful substances. Freezing in syrup is a time-tested method that allows you to preserve the benefits and natural taste harvest. Moreover, when extracted from freezer Apricots have an appearance close to fresh fruit.

Recipe with freezing:

1. Sugar syrup is boiled according to standard rules. For 0.5 liters of water you need 200 g of sugar, 2 tbsp. l. lemon juice.
2. The washed fruits are cut into slices, placed in a prepared jar, and poured with cooled syrup. Cover the containers with lids and place them in the freezer. Instead of glass you can use plastic containers.

Canned apricot halves will brighten up any tea party on a winter evening. This easy-to-prepare delicacy retains the aroma and benefits of summer, has an excellent taste, stores well and delights with a bright amber color.

These apricots in syrup for the winter turn out to be sweet and tasty; the recipe without sterilization is very simple. Thanks to short heat treatment, the fruits retain their shape, color and natural taste, and the addition of citric acid helps to better preserve the product and adds a piquant sourness. Opponents of this additive can replace it with natural lemon juice, freshly squeezed.
Only dense, fleshy, ripe fruits are suitable for canning. You can leave the apricots whole, but this option is good for large 2-3 liter jars. In liter and half-liter containers it is better to prepare pitted apricots. How tightly you pack them depends on your preference. The jar can only contain fruit and a small amount of syrup, or about half of both, so that the syrup can be used to make jelly and cook jelly.
By the way, there is still something you can do.

Ingredients(for a 0.5 liter can):
- apricots – approximately 300 g;
- sugar – 3-4 tbsp. spoons;
- citric acid - on the tip of a knife or 1 teaspoon of lemon juice.



For small jars we don’t select very much large fruits. Rinse under cold water, remove soft and spoiled ones. If the apricot is crushed on one side and the other is dense, we leave such fruits, then when cutting we cut off the soft areas, the rest goes into the jar.

We cut the apricots with a knife along the groove and then in a circle.

Divide in half, being careful not to damage the flesh. We set aside the soft halves for compote or jam, leaving the dense ones.

Posting apricot halves into prepared jars. We sterilize the containers in advance in the usual way: in the microwave, heat them in the oven or heat them with steam for several minutes. Wash the lids with soda and boil.

Prepare sugar syrup for pouring. First, pour boiling water into the jar of apricots to steam the fruit and find out how much syrup you will need. Leave for 10-15 minutes. Drain the water from the apricots, boil it again and pour it in again for about five minutes. For the third time, add sugar to the drained water, now we will prepare the syrup.

Bring the water and sugar to a boil, dissolving the sugar crystals. Add lemon juice or citric acid. Bring to a boil again.

Pour boiling syrup over the apricots to the very top, it’s better even if the syrup overflows a little.

Roll the lid under the machine or screw lid. Turn over, cover with a blanket or warm jacket, woolen blanket, scarf and leave for a day. After cooling, we take it to the basement for storage or move it to the pantry. Bon appetit And successful preparations for the winter!

Advice. Canned apricots in syrup for the winter can be prepared in another way - with sterilization. In this case, you need to pour boiling water over the fruit, drain and add sugar and citric acid. Bring the syrup to a boil and pour into jars. Sterilize in a pan of boiling water for 8-10 minutes from the start of boiling or bake in the oven at 120 degrees for 25 minutes. Sterilization time is indicated for 0.5 liter jars.

A preparation made from fragrant and sweet apricots - great option for the whole family. Fruits medium degree ripe ones retain their shape well in marinade, and ripe ones turn out soft and tender. Below are simple and popular recipes from fragrant fruits.

How to make syrup for jam

To properly prepare winter “canned” fruit or make a berry preparation, you need to strictly adhere to the recipe. If you follow the cooking rules, apricots in syrup for the winter will turn out juicy and tasty. Cooking the marinade is very easy. You need to take half a glass of water, a kilo of granulated sugar. Water is poured into the pan and sugar is added. The liquid must be stirred constantly until it boils. Sugar syrup for jam is ready when it acquires a viscous, dense consistency.

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Apricot slices in syrup for the winter

A chance to prepare a sweet treat for winter period using various technologies - apricot recipes. For example, fruit slices. To make this dessert, you need to take not overripe fruits, but dense and elastic ones. Otherwise, the pieces will not retain their shape when cooked. There is no processing required, so cooking time is significantly saved. Required Products(for 1 half-liter jar):

• fresh fruits of medium ripeness - half a kilogram;
• water – 1 glass;
• sugar – 2 cups.

Preserving delicious, aromatic slices looks like this:

1. The densest fruits are selected, leaves and tails are removed. The fruits are washed with running water and dried.
2. They are peeled and the seeds removed.
3. Each fruit is divided into slices.
4. A glass is poured into the pan boiled water, sugar spills out.
5. The container is placed on the fire, the granulated sugar is stirred until it boils. Cook the marinade for 3-4 minutes.
6. Add chopped vegetables to the marinade yellow fruits, the mixture is brought to a boil and the heat is reduced.
7. The fruits simmer in the liquid for another 5 minutes.
8. Next, you need to sterilize the jars, lay out the hot jam, cool and place in a dark place.

Apricots with pits in syrup for the winter

As a rule, dessert with seeds is created from small fruits. It is not recommended to store this sweet preserves long (several years), because the seeds contain prussic acid poisonous acid. Apricot recipes include another interesting canning method. Ingredients:

• fruits – 1 kilogram;
• water – 1 liter;
• citric acid - on the tip of a teaspoon;
• sugar – 1.5 kilos.

Canning whole apricots:

1. The fruits are thoroughly washed and pierced with a toothpick in several places.
2. Then the fruit is poured with boiling water and left for 5 minutes (to free the pulp from possible pests).
3. The water is drained, the fruits are rinsed with cold water and dried.
4. A marinade is prepared from sugar and water, poured over the main ingredient (completely covered with liquid).
5. Cook the dessert for about 15 minutes over low heat. The apricot will release its own juice, so the syrup will become rare.
6. The heat is increased and the jam is brought to a boil. The foam is collected with a slotted spoon.
7. The dessert is boiled again over low heat for 15 minutes.
8. The container with the fruit preparation is removed from the stove and cooled for 5-8 hours. During this period of time, the marinade will thicken greatly.
9. The jam is heated until the marinade becomes liquid. Bring to a boil.
10. After this, the flame is reduced to a “quiet” boil (15 minutes). The jam is mixed.
11. The “bring to a boil-boil-cool” algorithm is repeated 5 times.
12. When the fruit sugar marinade thickens and turns a bright orange color (due to the fruit’s own juice), citric acid is added to it. It is better to dilute it in a teaspoon of water. Next, you need to boil the preserved food for a few more minutes.
13. The aromatic jam is placed in jars. After they have cooled, the dessert for the whole family is put away in a cool, dark place until winter.

Frozen apricots in sugar syrup for the winter

Another easy way prepare apricots for the winter - frozen fruits with a sweet marinade. This preparation is great for making baked goods, compotes, ice cream and other dishes. The main advantages of this type of conservation: preservation maximum quantity vitamins, maintaining shape and its own juice during defrosting. Required Products:

• sugar – 400 grams;
• water - half a liter;
• fruits – 800 g;
• lemon juice – 2 tbsp. spoons.

The cold “canning” algorithm looks like this:

1. Orange fruits are well cleaned of contaminants and cut into two halves. The bones are removed.
2. The syrup is prepared (according to the same scheme as described earlier): water is mixed with granulated sugar, the mixture is brought to a boil and cooled.
3. The workpiece is placed in plastic containers and filled with sweet marinade (one third of the height).
4. The fruits are covered with a lid and stored in the freezer.
5. If you prepare fruits using this recipe, their shelf life will be longer than with the classic type of preservation.

Apricots in syrup for the winter - a recipe for making a delicious preparation with sugar

Apricots in syrup

Sweet orange suns in a jar, smelling of summer and sun - today we are canning apricots in syrup for the winter. The recipe is simple, the preparation is not difficult to store, and most importantly, you can use greenish fruits for cooking. Over several months of simmering in syrup, the apricot halves will completely lose their sourness, become even more aromatic, and retain their integrity.

The syrup will be moderately sweet and light, like store-bought syrup. It is because of the low concentration of sugar in the syrup that I insist on sterilization. It will take a little time, only 15 minutes, but you will definitely be sure of the safety of each jar, lovingly prepared for the winter with your own hands.

Ingredients

for 2 cans of 0.5 l

• pitted apricots - 600-700 g
• sugar - 250 g
• water - 400 ml
• citric acid - on the tip of a knife

I wash and dry the apricots. At the same time, I sterilize the jars and lids (the optimal container is 0.5 l or 1 l). Main secret How to make apricots in syrup tasty for the winter lies in making the right choice fruit. I repeat that apricots should not be overripe or soft. On the contrary, it’s even good if they are dense, a little greenish and elastic. The fruits should be large, with juicy and fleshy pulp, without inclusions. Now, if you find just such apricots, then success is guaranteed! You can safely roll at least 20 jars, there won’t be any left until spring!

IN classic recipe Apricots in syrup are prepared pitted. It is best to remove the pit by cutting the fruit with a knife so that the halves remain whole, with smooth edges. I fill sterilized jars with slices, placing them so that the cut is at the bottom - this way more fruit can be placed, and they retain their integrity better.

Now you can start preparing the syrup. One 0.5 liter jar holds 200 ml of liquid. I pour it into the pan required quantity water based on the number of jars, I immediately add sugar and citric acid, which acts as a preservative. For every 400 ml of water you will need 250 g of sugar, then the syrup will be moderately sweet, light and unsweetening (especially if the apricots are greenish). Bring to a boil and cook for 1-2 minutes until the sugar is completely dissolved. I pour boiling syrup over the apricots in jars - you need to pour it carefully, in the center, trying not to get it on the glass so that it doesn’t crack due to a sharp jump in temperature.

I send the filled jars for sterilization in a saucepan with hot water. I cover with lids, but do not seal. I sterilize for 15 minutes for containers with a volume of 0.5 liters (or 20 minutes for 1 liter). The countdown begins from the moment the water boils in the pan. To ensure that the preservation is tightly fixed in the pan, I recommend placing a piece of cotton fabric on the bottom. Boiling should be moderate so that splashes do not get under the lids.

I carefully remove the jars from the pan and immediately roll up the lids. I turn it upside down, wrap it in a blanket and leave it for 8-10 hours to self-sterilize.

The workpiece should be kept in a dark and cool place, shelf life - 1 year.

Canned apricots in syrup are very tasty, whole, the syrup is transparent and moderately sweet. They can be served with tea or used for baking, and children really like them. Be sure to try it!

Apricots in syrup for the winter, Magic

Canned apricot slices in sugar syrup (prepared for the winter)

Very soon, the rich orange apricots hanging on the tree will turn into unappetizing “cakes” under your feet. I propose not to let them die so prosaically and start “saving” them now! What is important is that greenish fruits are suitable for this preparation. After several months of simmering in a concentrated mixture of sugar and water, not a trace of pronounced sourness will remain. It's amazing how much sunny summer can fit into a standard glass jar volume 1 liter. Bright canned apricots in syrup for the winter are not difficult to store, the recipe is simple, without mandatory sterilization.

Ingredients:

Exit: 1 liter of preservation.

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

So that the apricot slices retain their shape after double filling hot liquid, it is recommended to use dense, fairly hard, slightly unripe 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 clean cold water. Rinse. Dry or dry gently with a towel.

Divide the apricots in half. To make the halves neat, make a continuous cut along the groove using a knife. If you separate the greenish fruits by hand, the slices will turn out ugly, with uneven, torn edges. Remove the seeds. When making compotes and other apricot preparations, I usually don’t throw them away; I save them so that later I can add the kernels to this apricot-orange jam. The more kernels, the tastier.

I prepare apricots in syrup in small jars of 0.5-1 liters. But it is quite possible to take a container with a larger capacity. Prepare containers. Clean with a sponge using food water. Sterilize over steam or simply pour boiling water over them inside. While the jars are still warm, fill them to the top with slices.

Boil purified water, which will then become the base sugar syrup. Carefully pour boiling water over the apricot halves. To prevent the jars from bursting due to sudden heating, pour in the 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 to lukewarm. This will take approximately 10-15 minutes.

Drain the liquid into a saucepan. The apricots should remain in the jars. Convenient to use special nylon covers with holes. If there is none, hold the fruit slices with a fork. Add sugar to the water. No need to stir. Place it on medium heat. Bring the syrup to a boil. Boil for 2-3 minutes.

Pour the finished syrup into jars with apricots. Immediately roll up with a special key or tighten screw caps. Turn the canned food over. Check if the syrup is leaking. If the preserve is sealed correctly, return it to its original position (place it on the bottom). Cover with a thick blanket (bedspread) for thermal insulation. This way, 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 can be left at room temperature for the winter if you first sterilize the canned food and avoid exposing it to light.

Have a great season delicious preparations and happy tasting!

Apricots in syrup for the winter (slices)

Apricots in syrup for the winter

In winter, I periodically buy jars of canned apricots for various culinary needs, and somehow their quality has recently left much to be desired, so this year I decided to try to prepare my own apricots in syrup for the winter. The recipe and photos were a pleasure to photograph – the halves of apricots look so pretty in the clear syrup that it’s a joy to look at. I chose the simplest recipe, which does not require sterilization. But I sterilized it anyway and I give instructions at the end of the recipe to everyone who wants to follow my example. I know that sometimes a seemingly simple preparation does not work well for everyone, because fresh, uncooked apricots tend to ferment in an environment insufficiently saturated with sugar. Adding a small amount of citric acid will help solve the problem.

Ingredients for 1 liter jar:

• Apricots – 700 grams,
• Sugar – 300 grams,
• Water – 250 ml,
• Citric acid – 2 grams (on the tip of a knife)

How to cook apricots in syrup for the winter

Everything is done simply. Wash the apricots thoroughly. Cut in half and remove the seeds.

Sterilize the jars under steam for 10 minutes or in the oven for 25 minutes. Place the apricot halves tightly into the jars.

Boil water in a kettle. Pour the apricots into the jars in a thin stream, which must be directed into the thickness of the fruit, and not onto the glass, so as not to burst. Cover with sterile lids and let stand for 10-15 minutes.

Drain the water from the jars into a saucepan. Add sugar and citric acid. Bring to a boil, stir the sugar until completely dissolved. Fill the jars with syrup.

And then, in principle, you can roll them up right away. But I played it safe (and I advise you for the first time) and sterilized the apricots. I placed the jars in a large saucepan on a towel, filled them with water up to the hangers, brought them to a boil and boiled for 20 minutes. Then she screwed the lids on tightly.

Everything stands still, nothing becomes cloudy. I think it’s better to spend an extra 20 minutes of time than to sigh in disappointment that the cans went flying.

Apricots in syrup for the winter: recipe with photos, Easy recipes

The apricot season is approaching its end, and I note that this summer turned out to be very generous in terms of harvest, including apricot. If you have already made jam from that delicious fruit, but you still have a lot of them left, then the solution to the “problem” of disposing of the apricot harvest will be to preserve the apricots in slices in syrup.

Such apricots in syrup for the winter can be used in baking, in compotes and drinks, and even as an additive to sweet porridges (oatmeal and rice porrige, seasoned with canned apricots).

I will be happy to show you and tell you how I prepared these canned apricots in syrup for the winter. And you, having read and watched to the end, can easily repeat my experience. And I will be only happy about it :)

Before I forget, I’ll make one note about the recipe. Canned apricots in syrup for the winter should be prepared exclusively from firm apricots that are not overripe. Otherwise the syrup will not be so transparent. Yes and appearance the hard halves, from which this preservation is actually prepared, are much better than the soft and wrinkled slices.

Well, with God!

Cooking time: 30 minutes

Ingredients for 3 0.5 l cans:

• 800-900 g apricots (weight without pits)
• 730 ml water
• 300 g sugar

Apricot halves in syrup for the winter, step-by-step recipe with photos

So, let's take our apricots. As we agreed earlier, apricots should be firm. Size does not matter; it will be delicious with both large and small specimens.

Wash the apricots thoroughly and remove the pits. To make it easier to remove the pits, I cut each apricot with a knife right along the hollow line, after which I easily “opened” the apricot with my hands and took the pit out of it.

I only thought of weighing the apricots after I had pitted them. Or rather, I weighed exactly those apricots that fit into the jars. Therefore, the weight is accurate enough to seal three half-liter cans.

We wash the jars with soda and sterilize them in a way convenient for you. Lids should also be sterilized. Place the apricot halves tightly on the floor liter jars and turn on the kettle. Next we will need boiling water.

The kettle has boiled and we should fill the jars with apricot slices boiling water to the top (leaving 1 cm from the very top of the jar). Cover the jars with lids (already sterile at this point) and leave the apricots in this form for 30 minutes.

Then drain the water from the jars into the pan. Measure out 300 g of sugar and add it to this water. Place the pan on the fire and bring the water to a boil. Let the resulting syrup boil for 3-5 minutes and pour it into the jars of apricots.

After this, immediately roll up the jars with lids and turn them upside down. Wrap in a blanket or towel until completely cool.

So our canned apricots are ready in syrup for the winter in slices. It turned out colorful, interesting and appetizing, didn’t it?

Everyone Have a good mood and see you soon!

The best way to highlight and diversify the taste of apricot is with an orange. Two “suns” will be swept away from your table in the blink of an eye. And even a novice housewife can cook it.

What it will need:

• ripe apricots;
• ripe orange;
• sugar;
• vanilla;
• banks;
• covers;
• large aluminum basin or other large cooking container;
• seaming key.

How to do:

1. First you need to decide on the proportions of the components. The standard proportions of apricot, orange and sugar look like this: 1 kg/1 piece/0.5 kg, respectively. But the quantity of products can be varied to suit your taste.
2. The proportions have been chosen, it's time to prepare the apricots. To do this, they are carefully sorted and rotten, broken or deformed are removed. We will close them in halves. Carefully divide them into two parts and remove the pit.
3. Place the prepared fruits in a bowl and add sugar. Leave for several hours until the juice begins to release.
4. While the process of juice extraction is underway, you need to take care of the jam container. It is washed thoroughly not only detergent, but also soda. After this it is sterilized. This can be done over steam by placing a special sterilization attachment on the pan. Or you can fry it in the oven for high temperature.
5. When all the sugar becomes moist from the juice, it’s time to put the future jam on the fire. The temperature does not need to be high; it is best to simmer the fruit for a couple of hours on low heat. But first you need to let them boil. And remove the foam from the jam with a slotted spoon.
6. Half an hour after boiling, add the orange to the jam. It is first doused with boiling water, dried and cut into either halves or quarters. Add vanilla.
7. The cooking time depends on the consistency you want the final product to be. The most commonly used test is the “soft ball”. To do this, you need to drop a drop of hot syrup into a glass of cold water, and if you can get it out and form a soft ball with your fingers, then you can finish cooking. For a more viscous jam, cook until the consistency of the ball becomes firm.
8. Pour hot jam into jars. Cover with lids and order with a special key. You can turn them upside down and leave them to cool under a blanket.

Recipe with quince

This is an amazing tandem of apricot and quince. Moreover, it can be used as independent dish, as a decoration for desserts and cakes, and also as a base for a drink. Moreover, it can be like simple drinks, and alcoholic.

What you will need for this:

• apricots (washed, halved);
• quince (washed, skinned, cut into pieces);
• sugar;
• water;
• banks;
• container for sterilization;
• seaming key;
• saucepan for boiling syrup.

How to do:

1. It is advisable to cut the quince into small cubes.
2. First you need to boil the syrup. To do this, add 200 ml of water per 1 kg of sugar. We put it on fire.
3. When it boils, you need to remove the foam with a slotted spoon and reduce the temperature to a minimum.
4. Place the quince in the syrup and cook until the bubbles on the syrup become heavy.
5. While the quince syrup is cooking, prepare the apricots. To do this, put halves of apricots in clean and dry jars up to half the volume of the container.
6. Pour in hot syrup with quince. Fill the cans with enough water to reach the hanger. This is important, otherwise when boiling the liquid will overflow the edges, compromising the integrity of the container.
7. Place in a container for sterilization. The procedure time is 20 minutes from the moment the water boils. This is for a half-liter container; if the container is larger, we increase the sterilization time.
8. Carefully remove from the water, roll up and place in a blanket to cool.

"Crazy Apricot"

This is the recipe that will give you not only a tasty and healthy stand-alone dish for the winter, but also an excellent layer for a cake or pastry. And also syrup for impregnation or for a drink.

What it will need:

• halves of ripe, firm apricots;
• sugar;
• water;
• lemon acid;
• banks;
• covers;
• seaming key.

How to do:

1. Cook from sugar, water and citric acid thick syrup. Cooking ends with a successful “soft ball” test.
2. Place the apricot halves into the hot syrup, removed from the heat, without stirring them, but lightly pressing them into the syrup.
3. Leave it like this for 30 minutes.
4. Carefully remove the apricots from the syrup and place them in a container prepared for preservation.
5. Fill the jars tightly with apricots.
6. Heat the syrup until it boils and pour it into jars of fruit.
7. Cover with lids and roll up.
8. Leave to cool upside down under the blanket.

We close the remaining syrup in separate jars.

Apricots, canned: sunny halves without sterilization

One of the most best fruits for canning it is, of course, apricot. In the cold winter, it’s a joy to take a jar of sunny halves out of the refrigerator and brew good tea. The main advantage of preserving apricots is their simplicity. The main thing is not to deviate from the technology specified in the recipe.

What you will need:

• apricots (not crushed, not overripe) - 2.0 - 2.5 kg;
• sugar - 0.400 kg;
• boiling water for syrup - 1.2 l.

What to do:

1. Prepare 3 liter jars. Wash them thoroughly, preferably with detergent. Steam 3 lids.
2. Wash the apricots. Check carefully to see if they are wrinkled, spoiled or overripe. Overripe apricots steam heavily and good halves they won't work. It makes sense to use overripe apricots in jam. And for canning in halves, it will be better if the apricots are even slightly unripe.
3. Cut the processed apricots into halves. Remove the seeds. Place the apricot halves in prepared containers.
4. Fill the containers with boiling water. Let stand for 2 minutes. Remove water.
5. Prepare syrup. Boil 1.2 liters of distilled water with added sugar.
6. Ready syrup pour into containers with steamed apricots. Close.
7. Place the jars on the lids. Wrap up for at least 6 hours. During this time, the apricots will steam well.

In its own juice (no sugar)

It's labor intensive, but very tasty and healthy dish. He will become great solution for those who watch their figure, because it does not contain a drop of sugar or preservatives. If desired, you can add sugar to it. This can be done during the juice cooking process or in a mug in winter.

What you will need for this:

• apricots;
• water;
• container for sterilization;
• banks;
• covers;
• seaming key.

How to do:

1. First you need to prepare the juice. To do this, you can use a juicer or juicer. Or you can do it manually. Place the peeled apricots in a large saucepan and add enough water to just cover them. The water should be cold. Place on the fire and cook until the fruit is completely cooked. Be sure to mix.
2. Then pour the drink through a sieve. Using a mallet, we grind the pulp of the fruit through it.
3. The juice needs to be boiled and can be used further, or you can roll it up like this.
4. Place apricot halves in clean, preferably liter jars.
5. Fill them with juice. You need to pour, not reaching the hanger of the jar at least a centimeter.
6. Let it sterilize for 25 minutes.
7. Then we roll them up and leave them to cool, well wrapped.

Sweet drink: a very simple recipe

This is a very simple recipe that will delight you with delicious and aromatic drink in winter. And preparing it couldn't be easier.

What you will need for this:

• elastic apricot halves;
• water;
• lemon acid;
• sugar;
• 3 liter jars;
• covers;
• preservation key.

How to do:

1. For such purposes, it is advisable to have a 3-liter kettle. We fill it with water and set it to boil.
2. While the water is heating, place the clean apricot halves into jars. The amount of fruit is up to taste, but not less than a third of the container volume. Jars must be washed and sterilized in advance.
3. Pour a glass of sugar and a teaspoon of citric acid into each jar.
4. Pour boiling water over it and roll it up.
5. Shake until the sugar grains are completely dissolved. Let it cool upside down.

If you want to get more sweet drink– add more sugar.

Delicious apricots for the winter in syrup (video)

This is how easy it is to stock up delicious apricots for the winter. And your family will be grateful to you for such delicacies and the work you put into preparing them. And if you experiment, then from basic recipes you can get amazing new, exclusive dishes. For example, add not only apricot to the drink, but also some other fruit or berry. And that’s it, its aroma and taste will immediately change. He will only become richer and more useful. So experiment - it's useful!