How to make delicious apricot syrup. canning

For canning, compotes are prepared somewhat differently than for direct consumption (as described in the "Sweet Dishes" section).

You can prepare fruits and berries in the same way, but when canning, it is not advisable to add so much water to fruits. When making compotes in jars, fruits should be poured with stronger (concentrated) sugar syrup, but in smaller quantities. In a jar, the fruits should occupy 2/3 of the volume, and the syrup 1/3, that is, exactly enough to fill the gaps between the fruits. The strength of the syrup for different fruits is different. The more acidic the fruit, the more sugar should be in the syrup, then the taste of the compote will be good. Sugar in compotes does not have any preservative effect. Instead of syrup, fruits in a jar can be poured simply with water or juice from the same fruits. The syrup is necessary only so that during sterilization heat quickly and evenly penetrates into all the fruits in the jar, as well as so that the cooked and softened fruits in ready-made canned food do not turn into a shapeless mass during storage and transportation (the fruits seem to float in syrup). But compote prepared with water filling is too acidic, you still have to add sugar to it. Therefore, it is better to immediately prepare canned food, ready to eat.

The syrup is prepared in advance. It is believed that 200 cm3 of syrup is consumed per one half-liter glass jar of canned compotes.

When preparing syrup of various concentrations, the following table should be followed.

Water is heated in a saucepan, sugar is added and continue to heat with stirring until the sugar is completely dissolved, then brought to a boil. The hot syrup is filtered to separate the small suspended particles that are sometimes found in granulated sugar. Pour fruit in jars with hot syrup. If the syrup has been prepared for a long time and has cooled down, it must be heated again before use.

Preparation of sugar syrup for compote: (Home canning (Book of tasty and healthy food). Ed. Prof. O. P. Molchanova, Prof. D. I. Lobanov, .. "Pishchepromizdat", M. 1964)

• Syrup from chokeberry (chornoplodki) for the winter
• Blackcurrant syrup for the winter

There are many ways to harvest apricots for the winter. For most of them, you need to cook a special syrup. The recipe for its preparation will depend directly on how you plan to cook apricots. What are the recipes for apricot syrup for the winter?

Ingredients

apricots 700 grams Water 1 liter Sugar 400 grams

• Servings: 10
• Cooking time: 40 minutes

How to make apricot syrup

Apricots according to this recipe are sweet and very tasty, and the syrup from them is the perfect drink for a children's holiday table.

Ingredients:

• 700 g apricot;
• 1 liter of water;
• 400 g sugar.

First prepare the jar. It is not necessary to sterilize it, just wash it well and scald it with boiling water. Sort the apricots, wash, cut in half and remove the bones. Fold the halves in a jar in circles, try to make it as tight as possible. If you use a calorie, you can open its bones and put the nuts taken out of them in a jar. You can also add walnuts if you like.

Boil water and pour it into a jar. Cover the jar with a lid. In 10 minutes. Drain the water back into the saucepan and dissolve the sugar in it. Boil the resulting syrup again and pour over the apricots. Close the jar with a sterile lid, turn it over, wrap it up and wait for it to cool completely.

How to make apricot syrup for jam

With the addition of syrup, one of the most delicious types of jam is obtained. Of course, you will have to tinker with it, but the result is worth it.

Ingredients:

• 1 kg apricot;
• 1 st. water;
• 1.2 kg of sugar.

Wash the apricots, cut them in half, remove the bones and put them in a saucepan. Boil water with sugar. Pour hot syrup over fruits and leave them overnight. In the morning, drain the syrup, bring it to a boil and cook for 10 minutes. Do not forget to periodically remove the foam. Pour the fruit again with syrup and leave until the evening. In the evening, repeat the entire procedure with the syrup first, leave the jam to stand for the last time until the morning.

In the morning, you need to complete the preparation of the treat. To do this, the jam should be boiled and cooked until tender. To understand that it is completely ready, put a couple of drops of jam on a cold saucer. If the drop does not flow, remove the pan from the heat. Please note that during cooking, the jam should not be interfered with, otherwise you will damage the fruit. To prevent it from burning, shake the pan from time to time.

Try to cook apricot treats for the winter according to different recipes. So you will always have a variety of desserts on hand that are much healthier than store-bought ones.

It is in summer that the assortment of fruits and berries that are available to every housewife surprises with its diversity. During this period, preservation of compotes for the winter is especially important. Having the necessary ingredients and special containers, everyone is rapidly trying to stock up on healthy, tasty and relatively inexpensive natural drinks. After all, in the winter they are impossible to get in the store.

There are many options for preparing such a drink. Often, raspberries and strawberries, cherry plums and plums, pears, apples and other gifts of nature from the garden are used for this. A rather rich taste is also obtained when preserving compote from various fruits and berries, which allows you to experiment with amazing flavor solutions. This type of conservation makes it possible not only to save the excess of the crop, but also to preserve many useful substances in products intended for conservation. Having received a good result and having provided all her relatives with yummy once, not a single hostess will stop there.

Before canning compote, berries and fruits must be carefully examined for damage and rotten areas so that all efforts are not in vain.

What to do so that the compote is not lost

1. Compotes with a high concentration can only be drunk diluted with water. High concentration of compote - excessive density and saturation, heavy syrup. Lots of toppings.
2. Compote from cherries, sweet cherries, peaches, apricots should be stored correctly for up to 1 year. When storing such preservation for longer, harmful substances may begin to be released from the bones.
3. Pitted compotes are stored for up to 3 years.
4. In order to save money or because of taste preferences, compotes can be preserved without sugar. They turn out no worse.
5. The spinning of compotes can be both with sterilization and without it.

Apple and pear drink recipe

Ingredients:

• 5 apples;
• 8 pears;
• 6 art. l. granulated sugar;
• 3.5 liters of liquid;
• berries - to taste.

Cooking:

1. Apples, pears and berries are gently washed in water.
2. Dry.
3. Peel and cut into small cubes or free-form slices.
4. Put the apples, pears and berries into the boiled water in a saucepan.
5. While stirring, add sugar.
6. Boil for 7-10 minutes over low heat.
7. Immediately pour the finished compote into pre-sterilized jars and roll up.
8. Turn over and leave to cool.

Compote assorted plums, apples and peaches

On the basis of assorted fruits, the most healthy and tasty drink is obtained. Vitamin complex and minerals are preserved due to relatively small heat treatment. Due to the high level of nutritional value of the drink, you can improve your health in the winter. Every housewife who is engaged in conservation should have a similar recipe.

For a 3 liter container, you need to take the following amount of ingredients into consumption:

• peaches - 0.3 kg;
• plums - 0.4 kg;
• apples - 0.6 kg;
• sugar - 200-260 g;
• water - 1 l.

Step by step preparation:

1. Rinse fruit thoroughly under running water.
2. Peel the apples and cut into slices, each into 4 pieces.
3. Peaches and plums cut in half, getting rid of the seeds.
4. Put everything in a container, completely filling it.
5. Bring the syrup based on water with sugar to a boil, pour it into jars.
6. Sterilize the workpiece for about 15 minutes. The level of water that boils should be up to the “shoulders” of the container.
7. Roll up lids. Turn over and leave until completely cool in this position.

From pitted cherries: a step by step recipe

For a 0.5 liter jar, you will need the following ingredients:

• cherries - 1-2 cups;
• sugar - 50 g.

Cooking method:

1. Carefully sort the cherries, wash and remove the seeds.
2. Place in a clean container.
3. Sprinkle with sugar and pour boiling water over.
4. Cover with lids, leave to sterilize for 17 minutes.
5. Roll up, turn over to cool.

Assorted strawberries and cherries

For such a compote-assortment, the following ingredients will be required:

• cherries - 3 kg;
• strawberries - 0.5 kg;
• sugar - 4 cups;
• citric acid - 2 tsp;
• mint - 1 sprig.

Cooking method:

1. Wash the cherry.
2. Rinse the strawberries, do not remove the sepals.
3. In clean jars, lay berries on the bottom in layers. Top - mint.
4. Fill with boiled water only.
5. Leave for about 17-22 minutes.
6. Drain the water, add sugar with the calculation of 1 cup for each liter of water. When the syrup is cooked, add citric acid.
7. Roll up jars with boiling syrup, wrap.
8. Turn over and leave to cool in a dark place.

You can add a twist to this recipe - add a circle of lemon or orange to the bottom of the jar.

Apricot drink with cinnamon

Prepare components:

• 3 kg of apricots;
• 750 g of honey;
• 2 liters of water;
• cinnamon;
• cloves;
• tangerine peel.

Cooking:

1. Prepare jars - wash and hold over steam for 5 minutes.
2. For this recipe, medium-sized apricot fruits are suitable, not very soft, so as not to soften during the cooking process. Soft fruits won't spoil the taste of the drink, but will make it too cloudy.
3. Put the washed fruits in jars in the same amount.
4. Using honey and water, prepare syrup. It is enough to boil it until the honey is completely dissolved.
5. Pour hot syrup into jars.
6. Cover and sterilize for about 10 minutes.
7. Roll up, turn upside down until cool.
8. After 2 days you can already use.

When using tangerine peels, cinnamon and other spices for such a compote, they must be added during the preparation of the syrup. Before pouring into the container, filter them with a strainer.

Recipe for strawberry-orange compote without sterilization

Such a rich compote with a bright citrus note will appeal to many. Especially in the cold winter time. It is delicious both hot and cold. If the previous recipes provide for a short cooking of fruits and berries, then boiling is not provided for in the preparation of this compote. The drink is created by double pouring, the second filling is carried out with sweet syrup.

Ingredients for 1 liter jar:

• strawberries - 0.35 kg;
• half an orange;
• sugar - 0.1 kg;
• hot water - 0.6 l.

Cooking:

1. It is better to choose homemade strawberries. It is much more fragrant than store-bought.
2. Tear off the tails of the berries and rinse them with water, thoroughly cleaning them from the slightest contamination. To get a drink of saturated color, small berries should be selected.
3. Pour the peeled berries into clean, washed jars.
4. Remove the peel from the orange, and also get rid of the white films. This work should be done carefully to avoid a bitter aftertaste. After the transparent film is removed from each slice, the pulp is laid out on top of the strawberries in jars.
5. Pour boiled water into jars.
6. Cover with lids and leave for 7-12 minutes.
7. Drain liquid back into container and add sugar.
8. Boil the water again until the granulated sugar is completely dissolved and pour the syrup back into the jars.
9. Using hot lids, roll up jars using a conservation key.
10. To check the tightness of the seaming, tilt the jar over any container.

Store until winter in a cool dry place.

How to cook delicious raspberry and currant compote (video)

GOST compotes, which are sold in the store, can also be made from any kind of fruit and berries. However, having learned all the secrets and nuances of preparing compotes of various types and proportions at home, you can easily avoid such purchases. After all, at home there is an opportunity to regulate the taste and experiment, and most importantly - to save.

The quality of the syrup has a big impact. For its preparation, it is recommended to use only white, pure granulated sugar. The use of refined sugar is not recommended.

Sugar is dissolved in hot water, brought to a boil, stirring with a spoon. The syrup is boiled for 2-3 minutes, then filtered through gauze folded in 3-4 layers.

The table shows how to get syrup of various strengths.

The amount of sugar and water for making syrups

Preparing jam

The best way to make jam from many fruits and berries is multiple or step cooking. The fruits are poured with hot syrup and allowed to stand for 4-12 hours, then slowly heated, boiled for several minutes, and then left for 4-8 hours.

This is repeated several times, after which the jam is finally cooked over low heat. You can get good jam with a single boil, but in this case, the fruits and berries should be covered with sugar and allowed to stand for several hours.

Signs of jam readiness:

1. the foam is going to the center of the pelvis;
2. fruits and berries become translucent, evenly distributed in the syrup and do not float, the syrup is transparent;
3. a drop of syrup does not spread on a saucer.

Signs of improperly prepared jam:

1. very liquid syrup - the jam is undercooked;
2. brown-brown shade of syrup - the jam is overcooked.

Spoilage of jam and correction of its defects

Improper cooking, the use of insufficiently clean containers lead to sugaring, molding, acidification of jam.

If the jam is candied, then a little water is added to it (1/8 cup per 1 - 1.5 kg of jam), put a bowl of jam on low heat and, stirring, heat to a boil. Hot jam is packaged in jars.

When cooking jam from low-acid fruits and berries, citric acid is added to prevent sugaring (1-2 g of acid per 1 kg of fruit). Pasteurization of jam prevents sugaring.

If mold appears, then it is carefully removed, the syrup is drained, sugar is added and brought to a boil. Fruits are placed in boiling syrup and brought to a boil again. The jam is boiled for several minutes, cooled and packaged in sterilized dry jars.

Practical work

Cranberry jam with apples

Equipment and utensils: saucepan, mesh or colander, aluminum basin, stand, wooden spoon or spatula, glass jars, plastic lids, kettle for sterilizing jars, cloth or towel gloves, gauze.

Products norm: berries - 1 kg, granulated sugar - 1.3 kg, apples - 0.25 - 0.5 kg, water - 200 g, for flavoring - vanillin, lemon peel, cinnamon - to taste.

plum jam

Equipment and utensils:

Products norm: plums - 1 kg, sugar - 1 kg, water - 430 g.

Apple jam

Equipment and utensils: see above how to cook cranberry jam with apples.

Products norm: apples - 1 kg, sugar - 1 kg water - 200 g.

See -

Progress Report

1. Rate the taste of your jam.
2. List the utensils and equipment needed for making jam.

Questions and tasks

1. What safety rules must be observed when cooking jam?
2. How are fruits and containers for making jam prepared?
3. Tell me about making jam. What are the signs of readiness?
   
4. What is jam, puree, jam, fig and how do they differ from jam?
5. Tell me about making jam.

"Serving labor", S.I. Stolyarova, L.V. Domnenkova