Apricot canning late variety description. canned apricots

Step 1: prepare equipment and water.

First of all, we prepare all the inventory, look through the jars so that there are no cracks and notches on the necks, as well as screw caps for rust. We wash them under running cold running water with a kitchen brush and soda. Then we sterilize in any convenient way, which you can learn more about by clicking on this link. Then we boil 1-1.5 liters of purified water in a kettle, put the prepared dishes on a perfectly washed countertop and proceed to the next step.

Step 2: prepare the apricots.

We wash the sorted apricots under a stream of cold running water, send them to a deep colander and leave it in it for a while so that excess liquid from the fruit is drained and they dry.

Then we cut each fruit into 2 rugs, remove the bones from them and lay out the pulp in sterilized jars. The above amount of apricots will make about 3 servings.

Step 3: Canning Apricots

Now pour 3-5 tablespoons of granulated sugar into jars. Its amount can be adjusted to taste, depending on how concentrated the syrup you want to end up with. After that, we put a kitchen towel folded in 2-3 layers on the bottom of a large deep pan, and put a container of fruit on it.

Then we fill the apricots with almost cooled boiled water from the kettle so that it completely covers them, and we fill the saucepan itself with cold running water, not reaching the level of the necks by 2–3 centimeters.

We cover the jars with sterilized lids and put the resulting structure on a strong fire. After boiling, reduce its level to medium and sterilize preservation 10–12 , and for greater certainty 15 minutes.

Then, using kitchen tongs, we take out the jars from boiling water in turn, rearrange them on a cutting board using a dry linen towel, tightly close the lids and turn them upside down. We carefully look so that there are no gaps, and only after that we send the conservation to the floor with the lids down. Cover it tightly with a woolen blanket and cool to room temperature for 2–3 days without sudden temperature changes.

When the apricots are infused, we wipe each jar with a damp kitchen towel and put them upside down in a cool place: cellar, basement, pantry.

Step 4: serve canned apricot.

Canned apricot is an excellent winter preparation that retains its taste from 6 to 8 months. Fruit can be enjoyed just like that or used as an addition to any desserts, pastries, creams, ice cream, and syrup will make a great jelly, compote or jelly. Such preservation will benefit and delight with its wonderful sweet taste!
Bon appetit!

Fruit pits can be used to make apricot jam;

Peaches and plums can be preserved in the same way;

For this type of preparation, it is better to choose dense, fleshy, slightly underripe apricots;

Very often, a pinch of cinnamon and ground cloves are added to jars;

If the peaches are too sweet, add citric acid to each jar to taste.

Useful: Home canning: Fruit canning: 4. Apricot

Canned Apricot Recipes

Apricot compote: Method 1

For pouring: for 1 liter of water - 200-500 g of granulated sugar.

Preserve large fruits in halves, small ones - completely pitted. Fill jars with prepared fruits up to their shoulders and pour with slightly cooled syrup, then pasteurize at 85 ° C: jars with a capacity of 0.5 l - 15 min, 1 l - 25 min. Sterilize in boiling water: half-liter jars - 10-12 minutes, liter - 15-18 minutes, three-liter - 30 minutes, counting from the moment the water boils. Cork the jars and cool in a saucepan with water, adding cold water.

Method 2

For pouring: for 1 liter of water - 200-500 g of sugar.

Fill jars with prepared fruits up to their shoulders and pour boiling syrup along the edge of the neck. After 5-7 minutes, drain the syrup, bring to a boil and pour the jars again so that it slightly spills over the edge. Seal immediately and turn the jars upside down to cool completely.

Apricot compote with honey

3 kg of apricots, 750 g of honey, 2 liters of water.

Rinse small, dense, ripe apricots and put in jars. Boil water with honey, pour apricots with the resulting syrup, let cool, and then pasteurize (sterilize) like apricot compote.

Apricot Jam: Method 1

Only well-colored, slightly unripe fruits with or without stones, with or without skin, are suitable for jam.

1 kg of apricots, 1.2 kg of sugar, 2 cups of water, 3 g of citric acid.

Prick medium-sized apricots with pits, blanch for 1-2 minutes in boiling water, then cool in cold water, remove, let the water drain. Pour hot sugar syrup (for 1 kg of sugar - 2 cups of water) and leave for 4-6 hours. Then boil for 5-6 minutes on low heat and hold for 7-8 hours. Repeat 2-3 times.

Before the last cooking, add 200 g of sugar and cook until tender. At the end of cooking, add citric acid. Cool the finished jam, stand for 6-8 hours, put it in jars, close and put in storage.

Method 2

1 kg of apricots, 1.3-1.5 kg of sugar, 1.5-2 cups of water, 3 g of citric acid.

Rinse large apricots, cut lengthwise (along the groove), remove the stones, blanch for 3-5 minutes in hot water (80-85 ° C) or 1 minute in boiling water, cool in cold water, then put in a colander, let the water drain. Put the fruits in a cooking basin, pour sugar syrup (1.1-1.3 kg of sugar into 1.5-2 cups of water) and leave for 2-3 hours. Cook over low heat in 2-3 doses, 5-7 min, with a break between boils of 7-8 hours. Before the last boil, add 200 g of sugar and citric acid.

Method 3

1 kg of apricots, 1 kg of sugar, 0.5 l of water.

Cut the smooth skinned apricots and remove the pits. Prepare sugar syrup, clarify it with protein, and then boil it over high heat. Dip the fruits into the syrup and put on a strong fire. Turn apricots that float to the surface so that they boil evenly on all sides. Remove the jam from the heat when the fruits become transparent. If the syrup is not thick enough, it must be separated from the fruits, boiled to the desired density, poured over the fruits again and boiled for 3-8 minutes. Pack the cooled jam in prepared jars.

Method 4

1 kg of apricots, 1 kg of sugar. 2/3 cup of water.

Apricots, peeled and pitted, dip into hot syrup, bring to a boil, boil for 3-5 minutes, leave for 2 hours, and then cook in several stages until the foam stops forming. After cooling, pour the finished jam into clean, dry jars.

Apricot jam with kernels

For 1 kg of fruit - 1.5 kg of granulated sugar and 400 g of water.

Wash ripe apricots with cold water, let the water drain, cut the apricots along the groove and remove the pits. Break the extracted bones, put the kernels through the incision into the apricots. Place prepared apricots with kernels in an enamel basin and pour sugar syrup over.

Soak the apricots filled with sugar syrup for a day, then drain the syrup, boil for 5-7 minutes, pour over the apricots and let it stand for another day, then boil the jam until tender. Pack the finished jam in a hot state in dry heated jars, cover with boiled lacquered lids, seal hermetically, set upside down and cool.

Apricots in own juice with sugar

1 kg of apricots, 300 g of sugar.

Cut ripe apricots into halves, remove the seeds, put in jars, pouring sugar in layers. For dense packing of fruits, you need to periodically tap the jars. Put the jars overnight in a cold place so that the apricots release the juice. The next day, add jars shoulder-high with fruits and sugar and sterilize in boiling water: half-liter jars - 10 minutes, liter - 15 minutes. Immediately roll up the lids, turn upside down and keep under the covers until completely cool.

Such apricots can be used to decorate creams, cakes, making jelly, and juice - for drinks, cocktails, compotes, jelly.

Puree

Blanch prepared apricots with steam until completely softened (preferably in a steam juicer) or boil for 5-7 minutes in an enameled basin, into which water is first poured (2-3 cm in height). After softening, rub the hot mass through a sieve with holes with a diameter of 1-1.5 mm.

The resulting puree should be brought to a boil with frequent stirring and, in this state, packaged in dry heated jars to the very top, cover with boiled dry lids (can be white), hermetically seal, turn over, cover with a dense cloth and cool slowly.

Apricot jelly

2 liters of apricot broth, 1 kg of sugar.

Rinse half-ripe apricots, peel them, put them in an enamel bowl, add water and cook until softened (you can cook compote from peeled apricots). Filter the broth with the skin through gauze and let stand. Then drain it and, periodically removing the foam, boil by half, then add sugar, mix and cook until tender.

Marmalade from apricots and apples

3 kg of apricots and 1 kg of apples, sugar - 50% of the weight of the fruits taken.

Prepare apricot puree. Boil healthy washed pitted fruits and rub through a sieve. Applesauce is prepared as follows. Wash sweet ripe fruits, cut into pieces and dip in boiling water (400 g of water per 1 kg of apples). Rub the softened mass through a metal sieve to separate the seed box and peel. Mix the resulting puree from apricots and apples in a basin, add sugar and cook until completely thickened.

Marshmallow: Method 1

1 kg of apricots, 800 g of sugar, 1 glass of water.

Prepare apricot puree, add sugar and cook until tender over low heat. To determine readiness, scoop up the mass with a spoon and put it on a cold saucer: the cooled mass should have the density of jelly.

Put the finished mass on a baking sheet, carefully level it so that the layer thickness is 1-1.5 cm, and dry. After that, cut into curly pieces (squares, circles, rhombuses, etc.), sprinkle with sugar and put two together. The pasta is ready. Store in a closed container in a dry place.

Method 2

Place apricot puree (preparation method described above) in a basin, put on low heat and cook until the initial volume is reduced by 1.5-2 times, stirring continuously. Depending on the amount of puree, boiling may take several hours. To do this, mashed potatoes can be boiled in several steps for 1 - 2 days.

Pour the boiled puree in a layer of 1.5 cm into small boxes, previously lined with parchment paper, greased with vegetable oil calcined until white smoke appears, and expose to the sun to dry. Then carefully separate the marshmallow from the oiled paper and hang it on a rope or wooden blocks. The finally dried marshmallow should have a sufficiently dense consistency and should not stick together when rolled into a tube.

Put the finished marshmallow in boxes lined with parchment paper, and store in this form until use.

Natural marshmallow can also be dried in an oven at a temperature of 60-70°C for 12 hours. For long-term storage, cut the marshmallow into pieces, place in dry jars and seal hermetically.

Candied fruit

For 1 kg of fruit - 1.2 kg of sugar and 300 g of water.

For candied fruits, take unripe hard apricots. Wash the fruits, let the water drain, cut into halves, remove the seeds and damaged areas.

Put the halves in a colander and blanch in boiling water for 1-2 seconds, then put them in cold water, then put them on a sieve and place the apricots in hot sugar syrup. The first time, boil the apricots for 15 minutes at a low boil, remove from heat and let stand for 10 hours. The duration of the second cooking and exposure are the same. In the third brew, bring the boiling point of the syrup to 108°C. Immediately after the third cooking, pour the fruits, together with the syrup, into a sieve or colander and let stand for 2 hours.

The syrup will drain, and translucent fruits soaked in syrup will remain in the sieve. Place them in a sieve in one layer and dry in the oven at a temperature not exceeding 40 ° C. Sprinkle lightly dried fruits with sugar, trying to cover the entire surface of the pieces with it. In this case, the fruits must be slightly shaken. After sprinkling, they should be dried again at a temperature of 40 ° C. To avoid drying out of finished candied fruits, they must be placed in dry, clean jars and hermetically sealed with lids or tied with polyethylene.

Pour the syrup remaining from the candied fruits into jars and seal hermetically while hot. In the future, it can be used for cooking candied fruits, jam, jam, etc. or in the manufacture of canned compotes.

apricot nectar

For 1 kg of syrup - 850 g of water, 150 g of sugar.

Put the washed fruits and a pot of boiling water (1 part of water to 4-5 parts of fruits) for 10-15 minutes. After that, remove the bones, and wipe the pulp through a sieve or colander.

The prepared syrup should be mixed with mashed apricots (add 1 kg of syrup per 1 kg of mashed mass) and bring to a boil. Pour the nectar into scalded jars and sterilize at a low boil of water: half-liter - 15 minutes, liter - 20 minutes, three-liter - 30 minutes and immediately roll up.

Apricot juice with pulp

For 2 kg of fruit - 1 glass of water.

Syrup: for 1 liter of water - 250 g of sugar.

To prepare apricot juice with pulp, the fruits must be taken ripe or overripe, without spots and wormholes. Sort the apricots, remove the stalks, wash, drain, remove the seeds. Then put the fruits in a saucepan, add water and boil for 10 minutes until softened. Rub the steamed apricots through a sieve or thick colander.

Prepare sugar syrup. Add syrup to the juice (0.5 l per 1 l of apricot juice with pulp). Boil the mixture for 10 minutes and pour the boiling mixture into prepared heated jars 1 cm below the top of the neck. Place the filled jars in a pot with water heated to 70 ° C and sterilize: jars with a capacity of 0.5 l - 15 min and 1 l - 20 min. After sterilization, immediately seal the jars and check the quality of the closure, cool.

You can preserve boiling apricot juice without subsequent sterilization. To do this, pour it into prepared jars, cover with boiled lids, cork immediately, check the quality of the closure, wrap it in a blanket and hold for 40 minutes, then cool the jars.

Pickled apricots

For a liter jar - 2 cinnamon sticks, 3-4 pcs. carnations.

Filling: 240 ml of water, 110 g of sugar, 50 g of 6% vinegar.

Wash the sorted apricots, remove the damaged fruits and peel the stalks. Place spices on the bottom of clean dry jars. Place prepared medium-sized apricots in jars whole, and large ones - in halves. Pour filled jars with hot (temperature 70 ° C) marinade filling. Pour water into an enamel pan and add sugar, boil until the sugar is completely dissolved, then filter the syrup, bring to a boil and pour in the vinegar. Cover jars filled with marinade with varnished lids, place in a saucepan with water heated to 50-60 ° C for pasteurization. Pasteurization time at a temperature of 90°C: for jars with a capacity of 1 liter - 35-40 minutes. During the pasteurization period, the pot should be covered with a lid, and the water level in it should be 3 cm below the top of the neck of the jar. After processing, the jars are hermetically sealed, turned upside down and cool.

Sauce

For 1 kg of puree - 100 g of sugar.

The sauce is made from freshly made apricot puree. The mixture should be placed in an enamel pan or basin, mix thoroughly and boil for 10 minutes. Pack the boiling sauce in dry hot jars to the top, cover the jars with boiled dry lids (can be white), seal hermetically, set upside down, cover with a thick cloth, cool slowly.

Apricots frozen with sugar

1 kg of apricots, 150-200 g of sugar, 3-5 g of citric acid.

For freezing, you need to take the fruits of the best quality. Dip washed apricots for 30 seconds in boiling water and immediately cool in cold water. Remove the skin, cut into halves, remove the seeds. Moisten apricots with water in which citric acid is dissolved. Mix prepared apricots with sugar, place in molds and freeze.

dried apricots

For 1 kg of apricots - 2 g of sulfur.

In the conditions of the middle lane for drying, it is better to take small-fruited apricots with a separating stone and dryish pulp.

Wash ripe healthy apricots thoroughly, blanch for 1-2 minutes, cut into halves, remove the stones and put on a grid or trays in one layer with holes up. So that the apricots do not darken during drying, fumigate them with sulfur for 2-6 hours. To do this, place the prepared fruits on trays in a closed box and set fire to cotton swabs with sulfur. Tumble dry up to 70°C. Artificial drying lasts 8-12 hours. The color of finished fumigated apricots is from light yellow to dark orange, unfumigated apricots are light or dark brown.

Fresh apricots can be obtained cheaply only in the summer, but in order to enjoy fruits in the winter, you can preserve or make apricots in syrup. Apricot is good because it does not lose its nutrients and taste during conservation. Below are the most delicious, unusual and simple recipes for apricots in syrup.

Quick Preservation

Ingredients:

• water;
• sugar;
• apricots;

The proportion of sugar and water for syrup is 1:0.5. That is, a liter of water will require half a kilogram of sugar.

Cooking method:

1. The very first thing in any conservation is washing and sterilization of containers.
2. Then you need to wash the fruits and divide them into two halves, you can not throw away the bone, but split it and get the contents. Later, these nuts can be put into fruits.
3. Next, lay out the apricots in a clean container.
4. Boiling water should be poured into jars of fruit. Cover with a lid for about 10 minutes and let stand.
5. The infused water is poured into a container, then sugar is added and the mixture is put on fire again until it boils.
6. Now the finished syrup can be poured into jars again and twisted with lids.

Closed jars need to be turned over, placed on lids, and wrapped in a blanket. Let them cool like this.

Whole apricots in syrup

Cooking Ingredients:

• apricots - 700 g;
• water - 400-500 ml;
• sugar - 200 g.

Cooking method:

1. To begin with, you should rinse everything well. This applies to both fruits and jars where they will fit. The integrity of the cans in winter will depend on the quality of the washed fruits. With poor preparation, the cans will explode when rolled up. It is better to wash fruits individually.
2. Next, you should separate the pits from the apricots and lay them in a circle in a sterilized jar.
3. These proportions of ingredients are suitable for a liter jar. So all fruits should fit in it. The fit of fruits to each other can be quite tight.
4. Now you should pour water into the kettle and boil it, after adding sugar. It is recommended to add a little more water as it will evaporate. The water must be constantly stirred so that the sugar dissolves faster.
5. When the syrup boils, you need to fill them with fruits. And leave to infuse for about 20 minutes.
6. When the syrup is infused, drain the water into the kettle, boil again and pour over the apricots.
7. Now you can twist the jars with sterilized lids and wrap them in a blanket. Banks are placed with lids down. Preservation is left for 12-24 hours.

simple recipe

Canning Ingredients:

• apricots - 1.3 kg;
• water - 1.3 l;
• sugar - 300 g.

Cooking:

1. Rinse the fruits and sterilize the jars.
2. Separate the apricots from the pits and place in jars. It is recommended to use the jars before they have cooled down. You can also preserve whole apricots with pits.
3. When the fruits are stacked, the water is boiled. After boiling, reduce the heat and add sugar, stirring slowly.
4. Apricots are poured with boiling syrup and left for 20 minutes to infuse.
5. Now the syrup is boiled again, poured into jars and twisted.

Wrapped jars are left upside down for a day.

Canned apricot with pit

Apricot contains a lot of potassium, normalizes metabolism and the work of the gastrointestinal tract. This recipe keeps the fruits whole and makes them amazingly tasty.

Ingredients:

• Apricot fruits - 1.7 kg;
• Sugar - 270 g;
• Purified water - 1.7 l.

Cooking instructions:

1. Select ripe, juicy and firm fruits.
2. Wash them under running water.
3. We put the apricots in a clean glass container.
4. We put the water in a saucepan on the fire, wait for it to boil.
5. Pour the water into the jar, keep it with the lid closed for about 20 minutes, while covering the jar with a blanket to warm it up well. (Do this three times.)
6. After the third heating, the water returns to the pan, sugar is added, the syrup boils for five minutes.
7. Fill the jars with syrup, cork, turn the container over and wrap it up.

Preserved apricot with almonds

Almonds give apricots a certain exoticism. If you want to pamper yourself and your loved ones with something unusual and new, then start cooking. If you really like sweets, then you can add more sugar.

Ingredients:

• Ripe apricots - 650 g;
• Sugar - 350-400 g;
• Almonds - 120 g;
• Water - 500 ml.

Cooking steps:

1. Choose ripe and firm apricots.
2. Rinse them in cool water.
3. Divide in half, remove the bone.
4. Pour boiling water over the almonds for twenty minutes. We do this manipulation twice. Then we peel it off.
5. We wash the jars with soda solution, pour over with boiling water and dry.
6. Lids must be sterilized.
7. We lay apricot slices and almonds in jars.
8. We put water on the stove and boil.
9. Pour hot water into jars for 1 minute, and pour back.
10. Boil water with sugar.
11. Fill jars with syrup, roll up lids.

We put the jars upside down until they cool.

With mint in own juice

For cooking you will need the following ingredients:

• mint - 2 small sprigs;
• apricots - 1 kg;
• sugar - 300 g.

Cooking method:

1. First you need to prepare the fruits. Wash, remove the seeds, divide the apricots into two parts and put in jars. Each layer of fruit should be sprinkled with sugar.
2. In order for the fruits to fit closer to each other, you should sometimes knock the jar on the table (gently). Between the layers you need to lay a couple of mint leaves.
3. When the jars are full, you need to leave them for 12 hours in a cool place so that the fruits give juice.
4. Next, sterilize the jars and lay the fruits sprinkled with sugar, twist with the lids. To sterilize jars in boiling water, it will take 10 minutes for a volume of 0.5 liters, 15 minutes for 1 liter.
5. Rolled cans are turned over and wrapped in a blanket. In this position, they should cool completely.

This recipe is suitable not only for consumption, but also will be an excellent decoration for many dishes or drinks. At the same time, mint will give a little coolness and a great aroma.

Nectar

Syrup Ingredients:

• water - 850 ml;
• sugar - 150 g.

For the dish itself, only apricot fruits are required.

Recipe:

1. The fruits must be washed and placed in a pot of water, boil. The proportions of water and apricots are taken 1:5. Fruits should cook for about 15 minutes.
2. Next, you need to separate the apricot from the seeds, and pass it through a sieve.
3. The syrup recipe is simple: sugar must be dissolved in water, that's all.
4. The syrup should be added to fruit pulp in a ratio of 1:1. Put the mass on the fire and let it boil.
5. Ready nectar is poured into jars, previously sterilized, and immediately rolled up.

Juice

Syrup Ingredients:

• water - 1 l;
• sugar - 250 g.

Recipe:

1. In order to make juice, you will need to use 2 kg of apricots, to which 250 g of water is applied.
2. It is better to take fruits very ripe or even overripe. The fruits are washed and separated from the pits. Ready fruits are placed in a saucepan, water is added, the mixture is brought to a boil. You need to boil for 10 minutes.
3. Next, the apricots should be passed through a sieve and mashed from them.
4. To make syrup, you only need to dissolve sugar in water. The syrup is then added to the finished pulp.
5. Pulp with syrup should be put on fire and boil for about 10 minutes.
6. After boiling, the juice is poured into jars almost to the very top. Then screw on with lids.
7. Such juice can be poured even into unsterilized jars.

Canned apricots in syrup (video)

Canning apricots in syrup includes many more different ways. But this article presented the most common. Plus, they are all easy to prepare. It should be noted that it is better to harvest apricots at the very beginning of the season, when they are slightly green. Greenish apricots are better suited for preservation in syrup. In addition, hard and greenish fruits are better separated from the stone, keep their shape and are stored in a jar. Very ripe fruits are suitable for jam or jam.

Calories: Not specified
Cooking time: Not indicated

Very often we buy store-bought canned apricots in syrup for the winter in jars. But such apricots can be made with your own hands and they will turn out even tastier than in the store. Canned them very quickly and easily!



For the recipe for canned apricots, we need:

- water passed through a filter or spring water;
- sugar;
- small jars - 0.5 l;
- caps for spinning;
- key for conservation;
- warm blanket

Recipe with photo step by step:

We buy apricots for conservation not soft, but not hard either. We wash each apricot one by one under running water.
Recall what we did last time.




It is convenient and practical to preserve apricots in small jars of 0.5 liters. If your family is too big, then preserve apricots for the winter in 2 liters. banks.
The most time-honored way to clean cans is by cleaning cans of baking soda. The most important thing is to thoroughly rinse the soda from the jar. If you rinse the jar badly, the jar may become cloudy or swollen after storage. We set a clean jar to be sterilized on a tier from a pressure cooker.




There we also send a lid for twisting the jar. We sterilize half-liter jars in time for 9-10 minutes. You can also sterilize in the microwave, in the oven, on a special sterilization stand (available in the household departments). Sterilize jars in the usual and proven way! Carefully inspect jars before sterilization and washing. The neck of the jars should be absolutely even, without any fragments. If a small crack is noticed on the jar, then such a jar should absolutely not be used in conservation.

To fill canned apricots, we make syrup. The syrup is prepared based on 1 liter of water - 175 gr. Sahara. Since we have a small jar, pour 0.5 liters of water into the pan and pour 87 gr. Sahara.




Stir the sugar and bring the syrup to a boil. Pour syrup over apricots and cover with lids.




We put jars with apricots in a saucepan with water and sterilize for 10 minutes after boiling water. Be sure to place an old kitchen towel under the bottom of the jars. Roll up the jars with a twist key and wrap them in a blanket until they cool completely.




Check the jars after spinning. Turn the jar upside down and slide your finger under the lid. If the syrup is leaking somewhere, then you need to change the cap. OK it's all over Now!




Everything is quite easy and simple! Jars of canned apricots in syrup should be stored in a cool cellar!
Well, next time we plan to do

canning apricot may have several options. You can close apricot jam, juice, compote. You can combine apricots with other fruits. Let's look at a few recipes so that you can "arm yourself" now, waiting for the onset of the season.

home canning.

Apricot compote.

canning apricot compote with cherries.

Place the fruit halves in jars in two rows, then put the cherry pits, and then the apricots again. Both cherries and apricots can be canned with their pits. Fill the contents with syrup. To do this, take a liter of water, dissolve 400 grams of sugar in it. Pasteurize the jars, depending on the size.

Try also apricot jam.

Pickled apricots.

Choose fresh, whole fruits. Prepare a marinade from a liter of water, cloves, cinnamon, 130 ml of vinegar and four glasses of granulated sugar. Place spices and prepared apricots on the bottom of clean, dry jars. Pour water into an enameled container, add granulated sugar, boil, filter, boil, pour in vinegar. Pour the filled jars with hot marinade filling, close the lids, put in a saucepan with water for pasteurization, pack hermetically.

You will also like .

Apricots in apple puree.

Wash a kilogram of apples, cut into slices, removing seed pods with stalks in advance. Put them in an enamel pan, add 3 tablespoons of water, sweat until softened under the lid. Grate the apples while still hot, dissolve 200 g of sugar in the puree, boil, add the cloves. Wash a kilogram of apricot, divide it into halves, remove the seeds. Fill jars with fruits, pour boiling applesauce. You just have to roll up the banks, leave them in the room to cool. Such an unusual delicacy will appeal to young gourmets who eat it directly with spoons.

And, of course, do not forget about the preparation of apricot jam - a classic preparation. You can read more about this