Canned apricot slices in syrup. Ingredients for canning apricot in syrup slices

Juicy, sweet, sun-colored apricots appear in our markets and stores already in the middle of summer. The fruits are rich in vitamins and minerals. Season fresh apricots will fly by very quickly, and you can save them not only by making jams and compotes. Very easy to prepare for the winter canned apricots in sugar syrup.

Apricots can be preserved in syrup whole fruits or halves, with or without pits. Healthy and surprisingly tasty, they strengthen the immune system, relieve vitamin deficiency and cheer up. Fruit from this blank can be used for baking, and syrup as a healthy and tasty drink.

Such delicious preparations all your family and friends will love it. The process is quite simple, and the pleasure can be extended for the whole long cold winter.

Selection of apricots for harvesting in syrup

The choice of fruits for preservation should be approached responsibly:

You only need to preserve fresh fruits, with a dense texture, can be slightly unripe.
Imported fruits for preparation in syrup are not so good. They are bland in taste and do not have any delicate aroma our apricots.
Fruits selected for conservation should have juicy and fleshy flesh.
There should be no foreign inclusions or dents on the fruits.

Basic rules for making sugar syrup

Properly and accurately prepared syrup will not sugary and retain the color of apricots. It is enough to comply with a few basic requirements:

Dishes for cooking syrup should have a multi-layered, thick bottom - then the sugar will not burn.
It is better to pour sand into already boiling water.
Pour sugar into water in small portions. Each subsequent one is added after the previously poured portion is completely dissolved.
Boil the syrup for no more than 5 minutes.

Methods for preparing apricots in syrup

Apricots in sweet syrup can be prepared hot and cold for the winter.

Hot canning and its features

For a light syrup per liter of water, you need two cups of sugar or one and a half cups of honey, for a rich one - three cups of sugar or two cups of honey.
After dissolving the sugar, the syrup should boil a little over low heat.
Apricots (whole or halves) must be skinned. To do this, they are blanched in boiling water, immediately transferred to cold water and peel off the skin easily.
Apricots can be cut into slices or left in halves.
Pieces of fruits are placed for 3-4 minutes in boiling syrup and, together with the syrup, are laid out in sterile jars.

Tip - as you fill the jars, leave some free space under the lid. Hot fruits under the lid will preserve and expand.

Cold canning and its features

For a light syrup per liter of water, you need two glasses of sugar, for a rich one - three.
Water with sugar must be boiled until the syrup thickens.
Apricots, cut into slices or halves, must be dipped in a solution of citric acid before filling with syrup. This will keep bright color fruits.
At cold preservation Do not remove the skin from apricots.
Pieces of fruit are laid out in prepared jars and poured with boiling syrup.

Tip - when choosing a method for harvesting apricots in syrup, it is preferable hot method canning. So the quality of the fruit is better preserved.

Recipes for apricots in syrup for the winter

Important! Whichever recipe you choose, jars and lids must be thoroughly washed and sterilized.

Apricot halves in syrup (with sterilization)

From simple products easy and quick to make a sumptuous dessert. The fruits in it will completely retain not only the aroma of fresh apricots, but everything beneficial features, and vitamin composition.

For cooking you will need:

1 kg. halves of apricots;
granulated sugar - 300 gr.;
water - 300 ml;
lemon acid- at the tip of a knife.

Cooking rules:

It is better to choose domestic fruits for harvesting. The fruits can be small or medium in size, but always slightly greenish. Fully ripe, they will simply spread in a jar.
Sort the apricots, rinse thoroughly and, dividing into halves, remove the stone. Damaged and wrinkled do not use. Tip - greenish apricots are difficult to split in half with your hands. Use a sharp knife. This will make your work easier and faster.
Sterilize the jars you need (you can in the microwave, in the oven or over steam), boil the lids.
In even layers, slice by slice, put apricots in a jar in the form of a circle. Preservation will turn out very beautiful and many fruits will come in.
Pour apricots with boiling water, leave to warm up for 15 minutes.
When the water cools down a little, it must be poured into a saucepan, add sugar and citric acid and boil the syrup.
Pour apricots very carefully with boiling syrup - in the center of the jar, without falling on the glass.
Sterilize filled jars. It will take 15-20 minutes (depending on the volume of dishes) with a moderate boil of water.

It remains to quickly roll up and cover the canned apricots with a blanket. In such a syrup, after a couple of months, the characteristic sourness of the fruit will go away, and they will become even more fragrant and sweeter. Apricots cooked in sterilized syrup will last until spring.

Recipe royal conservation- simple and affordable even for a young cook. It is important to take freshly picked and slightly unripe fruits. They are able to maintain their density in a jar of syrup.

One and a half kilograms of pitted apricots will need the same amount of water and 400 grams of sugar.

Cooking sequence:

Prepare sterile jars.
From the peeled and washed fruits, squeeze out the bones with your fingers. To do this, cut off a small hat from one end of the apricot.
Place fruits tightly in hot jars and pour boiling syrup for 20 minutes.
Before rolling, the syrup must be drained, brought to a boil again and re-filled with whole apricot fruits.

Cool down hermetically closed blanks must be at least a day, warmly wrapped and turned over on the lid.

Tip - it is preferable to store canned apricots in syrup at temperatures below 25 degrees and away from the sun.

Apricots with pits in syrup

You can cook apricots in syrup and with pits. In this case, it is better to do them with sterilization.

You will need:

apricots - how much will go into a jar (as a rule, 500-600 grams of fruit fit in a liter jar);
sugar and water - at the rate of 2 cups of sugar per liter of water.

Cooking:

Wash apricots, put in jars as tight as possible, but without crushing.
Pour boiling water over (be careful not to burst the jars!) You need to measure how much water you used in order to know how much sugar is needed.
Leave to warm up for 10 minutes.
Drain the water from the jars of apricots, add sugar and, if desired, citric acid (half a teaspoon per liter) to it. Boil. Make sure all sugar is completely dissolved; if not, cook, stirring, until it is completely dissolved.
Pour hot syrup into jars of apricots.
Put the jars in a container for sterilization, cover with lids.
Sterilize 10 minutes.
Roll up covers.
Put the jars on the lids, wrap, leave to cool completely.

Watch the video to learn all the details and subtleties of making apricots with pits in syrup according to this recipe:

Apricots in sugar syrup without sterilization

Quickly cook apricots for winter storage possible without the tedious, at times, sterilization process. You will save time, and the dessert will turn out incomparably tasty and will stand quietly all winter.

Ingredients:

fresh apricots - 600 gr.;
sugar - 300 gr.;
water - 380 ml.

Cooking:

First you need to select elastic fresh fruits of apricots. Rinse each fruit and clean the stalk with a brush.
Cut the apricots in half with your hands or with a knife, remove the pits.
Arrange the prepared slices in sterile hot jars. You can achieve tight styling by shaking the fruit in a jar. This must be done carefully so that the apricots do not wrinkle.
Pour in a thin stream of boiling water and give the berries time to warm up.
Pour the cooled boiling water into a saucepan, add sand and boil.
Before pouring the fruit, you must definitely try the syrup. If there is not enough sweetness (after all, the unripe fruits were chosen), you need to add more sugar to taste.
Pour boiling syrup over fruits in jars and seal immediately.
Ready apricots should cool down tightly wrapped in a blanket, upside down.

Such sweet halves are delicious on their own and are perfect as a filling for pies.

Tip - never reduce the amount of sugar in the syrup. Stick to the recipe strictly. Then the apricots will delight you all winter and will not go bad.

Video: apricot halves in syrup without sterilization

This recipe uses citric acid, which not only gives apricots a pleasant sourness, but also plays the role of a preservative. Therefore, less sugar will be needed, which, of course, will be appreciated by those who follow their figure.

Ingredients:

apricots - how much is needed to completely fill the jars;
for syrup (per liter of water):
- sugar - 400 grams (2 cups);
- citric acid - half a teaspoon.

How to cook:

Wash apricots, divide into halves, very large ones can be cut into slices, remove the seeds.
Place the apricot slices in sterile jars tightly, but carefully so as not to crush the fruits.
Pour boiling water, leave to warm up for 10-15 minutes. It is advisable to measure how much water you poured in order to know how much syrup to cook.
While the apricots are heating, boil the syrup: pour sugar and citric acid into the water, bring to a boil. If the sugar has not completely dissolved by the time of boiling, cook over low heat, stirring until it is all dispersed. Boil the syrup with a small margin: it's better to have it left than not enough.
Drain the water from the jars of apricots (then it will be possible to cook very delicious compote, adding unused syrup there as well) and immediately pour hot syrup into jars.
Close the lids, turn over, wrap well, leave it to cool completely (approximately 2 days).

After watching the video, you will learn all the details and subtleties of cooking canned apricots in syrup for the winter according to this recipe:

Whole pitted apricots in syrup

Apricots cooked in sugar syrup, along with their pits, have more rich taste, and they are more fragrant than fruit blanks from which the stone is extracted. True, such preservation is not stored for a long time. By the end of the winter months, the bone begins to secrete hydrocyanic acid and may cause poisoning. Whole fruits of the sunny fruit from syrup will appeal to both adults and children. So, they do not threaten to lie on the shelf or deteriorate.

Ingredients:

apricots with pits - 1.5 kg;
sugar - 400 gr.;
purified water.

Preservation method:

Arrange the prepared apricots in liter jars, filling 3⁄4 of the volume.
Pour a glass of sugar into each container and pour boiling water up to the neck.
Sterilize the blanks for at least 20 minutes.
Roll up the finished dessert hermetically and turn it over to cool.

As you can see, there are many recipes for preserving beautiful apricots in syrup for the winter. The main thing is not to miss the time of their appearance on the shelves and prepare the fruits for the whole winter.

apricots canned halves without sterilization - recipe with photo :

Large apricots should not be preserved with pits, because when serving, such fruits cannot be gracefully picked up with a teaspoon. And the halves look very appetizing, and are compactly “packed” even in small containers.

Apricots are washed and the pits are removed. Preserve only those fruits in which the pulp has not become loose and fibrous.

Halves of pitted apricots are placed in half-liter sterile jars. The packing should be tight, but there is no need to fanatically tamp the fruit.

As soon as the water boils, immediately fill the jars with apricots and cover them with sterilized lids.

Pour sugar into a small saucepan.

Throw in two medium sized cinnamon sticks.

Apricots should warm up in a jar for 10 minutes. Then the metal cover is changed to a plastic one, water from the cans is poured into a saucepan with sugar. Make sure that there is no liquid left in the jars. Metal cover should maintain its sterility, it is carefully placed on a clean plate, the inside of the lid is directed upwards.

The syrup is boiled for 3-4 minutes over medium heat. Take out the cinnamon sticks. Jars with halves of apricots are poured with sweet syrup.

Apricots are immediately rolled up for the winter and turned over. When fruits are prepared without sterilization, they especially monitor the quality insulation of rolled cans, they are wrapped in a blanket from all sides. Remove the fabric from the cans only the next day.

Apricots, canned in halves, are ready! Result: beautiful clear syrup, bright orange apricots.

Preservation shelf life is 1 year. Pitted apricots can be stored for longer, but nutritionists advise updating the stock of homemade preparations annually, without setting super-long periods for the “life” of conservation.

A blank made from fragrant and sweet apricots - great option for the whole family. Fruit medium degree ripeness retains its shape well in the marinade, and ripe ones turn out soft and tender. Below are simple and popular recipes from fragrant fruits.

How to cook jam syrup

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

Apricot slices in syrup for the winter

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

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

Canning appetizing, fragrant slices is as follows:

The densest fruits are selected, leaves, tails are removed. Fruits are washed with running water, dried.
They are peeled, the bones are removed.
Each fruit is divided into slices.
A glass of boiled water is poured into the pan, sugar is poured out.
The container is put on fire, granulated sugar is mixed until boiling. The marinade is boiled for 3-4 minutes.
Chopped yellow fruit, the mixture is brought to a boil and the fire is reduced.
Fruits languish in the liquid for another 5 minutes.
Next, you need to sterilize the jars, put the hot jam, cool and put in a dark place.

Apricots with pits in syrup for the winter

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

fruit - 1 kilogram;
water - 1 liter;
citric acid - at the tip of a teaspoon;
sugar - 1.5 kilos.

Canning Whole Apricots:

The fruits are thoroughly washed and pierced with a toothpick in several places.
Then the fruits are poured with boiling water, left for 5 minutes (to free the pulp from possible pests).
The water is drained, the fruits are rinsed cold water and dry up.
A marinade is prepared from sugar and water, the main ingredient is poured over it (completely covered with liquid).
The dessert is cooked for about 15 minutes over low heat. The apricot will release its own juice, so the syrup will become rare.
The fire is added, the jam is brought to a boil. The foam is collected with a slotted spoon.
The dessert is again boiled over low heat for 15 minutes.
The container with the fruit preparation is removed from the stove, cooled for 5-8 hours. During this period of time, the marinade will thicken greatly.
The jam is heated until the marinade becomes liquid. Bring to a boil.
After that, the flame is reduced to a "quiet" boil (15 minutes). The jam is mixed.
The “bring to a boil-boil-cool” algorithm is repeated 5 times.
When the fruit sugar marinade thickens, it will take on a bright orange color (due to own juice fruits), citric acid is poured to it. It is best to dilute it in a teaspoon of water. Next, you need to boil the preservation for a few more minutes.
Fragrant jam deposited in banks. After they cool down, 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 blank is great for making pastries, compotes, ice cream and other dishes. The main advantages of this type of conservation: preservation maximum number vitamins, preservation of shape and own juice during defrosting. Required products:

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

The cold "preservation" algorithm looks like this:

orange fruits well cleaned of dirt, cut into two halves. The bones are removed.
Syrup is being prepared (according to the same scheme as described earlier): water is mixed with granulated sugar, the mixture is brought to a boil, cooled.
The workpiece is placed in plastic containers, poured with sweet marinade (one third of the height).
Fruits are covered with a lid, stored in freezer.
If fruits are harvested according to such a recipe, then their shelf life will be longer than with the classic type of conservation.

Video: apricot halves in syrup for the winter

This season is incredibly rich in apricots. It seems to me that I have never made as many blanks out of them as I did this season. At first I rolled compotes with different berries, but I quickly realized that I would run out of jars very quickly, but the apricots would still remain. I decided to close the apricots in syrup. Firstly, such apricots themselves are already delicious treat, secondly, concentrated syrup can be diluted boiled water and get compote, and thirdly, apricots do not need to be sterilized. I give the calculation for 5 liters of workpiece.

To prepare apricots in syrup for the winter without sterilization, we will prepare the necessary products from the list.

Wash the apricots well, break them in half and remove the pits. The weight of apricots in the ingredients is without pits. We take dense fruits for harvesting, soft apricots will boil and lose their shape.

Pour water into a wide saucepan, bring to a boil, add sugar and lemon juice. Wait for the sugar to dissolve. Put the apricots into the boiling syrup. Cook the apricots for exactly 1 minute.

Pre-sterilize jars over steam or in another way convenient for you. Immediately after cooking, put the apricots in jars and cover with sterile lids. Fill jars about 2/3 full.

Bring the syrup to a boil again and immediately pour over the apricots in jars. Roll up the cans with a key.

Turn the jars upside down, wrap them in something warm and leave them to reach the desired condition.

Apricots prepared for the winter in syrup (without sterilization) are perfectly stored at room temperature.

Delicious preparations for you!

Apricots in syrup for the winter - a sweet, fragrant seedless preparation, cooked at home. Fruit canning is often a long and laborious process. Depending on how much fruit you need to prepare for the future, cooking can take a couple of hours or a good half of the day. Each fruit is prepared individually before seaming - some need to be peeled, cut into pieces and seeds removed from the fruits.

That is why apricots in syrup are good - for canning for the winter they do not need to be peeled, just washed and cut into halves, which only simplifies the process of removing seeds from fruits.

Apricots are amazing useful fruit. Low-calorie apricots - each fruit contains no more than 50 kcal - rich in vitamins A and C, beta-carotenes, have high content fiber. That is why in the summer you need to eat as many healthy foods as possible. fresh fruits- add to baked goods, for example, or eat just like that, - and in winter, not only delicious, but also canned apricot halves in syrup for the winter will help replenish the vitamin supply.

Advice from the Miracle Chef. Having rolled apricots in sugar syrup at home once, you will never want to buy ready-made again. canned product in the shop. homemade so simple that even the most novice cook can handle it. And don't let sterilization scare you - it's pretty basic if you follow the instructions and step by step photos prescription.

Sugar syrup, which is poured over apricots, preserves natural color and fruit shape throughout the winter. If you have never done homemade preparations, apricot slices in syrup - great recipe with which you can start learning home preservation.

To harvest apricots in sugar syrup for the winter, choose fruits that are ripe, dense, without dents and brown spots - the same as on. The sugar in the recipe needs to be adjusted depending on how sweet you want it to be, as well as the acidity of the apricots themselves. If the apricots are too sour, use more sugar; if they are very sweet, use less.

Using more sugar, apricot halves in light syrup can be rolled up without sterilization - immediately after filling with hot syrup, twist the jars. From the amount of ingredients indicated in the recipe, 8 half-liter fragrant jars come out.

Preparation - 45 minutes

Cooking - 45 minutes

Calorie - 90 kcal per 100 grams

Ingredients for canning apricot in syrup slices

sugar - 1-1.5 kg;
water - 3 liters;
apricots - 2 kg.

Apricots in syrup: a recipe for the winter as a store

After opening, the workpiece must be stored in the refrigerator. Friends, if you know other ways to preserve apricots for the winter, share your ideas and recipes in the comments!