Recipe for juice from apricots with pulp - Rico. Apricot juice for the winter - a sunny drink

Apricot juice is a favorite, uplifting fruit drink. Due to its rich taste and composition, it is deservedly called the "nectar of the gods." With regular use, this natural product is able to saturate the body with useful substances and bring many health benefits.

The composition of the drink

The composition of apricot juice includes numerous useful substances. The drink is enriched with vital elements:

• vitamins,;
• iron;
• manganese;
• silver;
• iodine;
• pectin;
• natural fructose;
• insulin;
• starch;
• acids (citric, tartaric, salicylic, ascorbic).

Apricot is a recognized leader in carotene content among various fruits and berries. It also has a considerable supply of fiber, which is necessary for the full functioning of the digestive tract.

Due to its rich composition, natural apricot juice is considered a valuable product, the presence of which in the diet has a pronounced positive effect on all body systems.

Beneficial features

Juice prepared at home, without synthetic additives, contributes to the following positive processes in the human body:

• Activation of mental and physical abilities.
• Improving memory and metabolism.
• Normalization of the function of the heart and digestive system.
• Increasing the elasticity of blood vessels.
• Relief of symptoms characteristic of hypertension, arrhythmia, anemia.
• Elimination of pathologies of the thyroid gland and beriberi.
• Slow down premature aging.
• Establishing a good sleep.
• Getting rid of excess weight.
• Increasing stress resistance.

The product helps relieve tension from the organs of vision, removes excess cholesterol and fluid, participates in regeneration processes, noticeably tones the entire body. It is part of the diets recommended for violations of the cardiovascular nature, is used during the "unloading" days. It has a diuretic effect, removes toxins, toxins and excess fluid. Provides regular stools and reduces gas formation in the intestines.

Apricot juice belongs to organic antibiotics, which implies its ability to have a depressing effect on the vital activity of putrefactive bacteria. Due to its antioxidant properties, it is recommended for use in oncological diseases.

It is best to drink apricot juice freshly prepared. Its shelf life in the refrigerator should not exceed three days. During this time, the main healing properties of the product remain unchanged.

In addition to ingestion, apricot juice can be used to heal wounds, burns, eliminate acne, acne, and dry skin.

Consumption rate per day

There are the following norms for the daily use of apricot juice:

Ancient Chinese healers recommended that people suffering from various diseases take 1 to 3 glasses of apricot nectar daily (observing the reaction of the intestines). This method was considered a reliable way to get the sick out of bed even after serious illnesses.

Who is bad for apricot juice

There is a category of people in whom apricot juice can cause negative reactions in the body. This becomes possible with individual intolerance to the fruit and the components of its composition. Due to the high level of fructose present in apricots, the drink is contraindicated in diabetes mellitus. In case of problems with the thyroid gland, with cardiac arrhythmia, bradycardia (pulse less than 55 beats per minute), the use of the product is allowed in minimal doses. It is completely necessary to abandon the use of apricot juice for hepatitis C or inflammatory processes in the liver. In this case, the body will not be able to fully absorb vitamin A, which is present in excess in apricots.

Abnormal consumption of the drink is not recommended for obesity.

Excessive passion for the product can lead to an exacerbation of such pathologies as:

• chronic pancreatitis;
• ulcerative lesions of the digestive tract;
• irritable bowel syndrome;
• acute gastritis.

Even in the absence of health problems, a fruit drink should not be consumed on an empty stomach and at the same time with indigestible foods (meat, fatty foods). This can cause stool disorders in the form of constipation.

Apricot nectar during pregnancy

Due to the presence of calcium and iron in the composition of apricot juice, this drink will become indispensable during pregnancy. Also, the product helps to eliminate the increased acidity of the stomach, which is often observed in women during the period of bearing a child.

For the body of the fetus in the womb, the drink will bring the following benefits:

• activates the construction of cells and tissues;
• ensure the health and strength of future teeth;
• support the correct formation of the skeleton.

Good to know - 150 g of the product per day will fully satisfy the needs of the body of the expectant mother and her baby in carotene.

Apricot juice for children

Apricot juice, consumed regularly, will bring great benefits to a growing child's body:

• Cleanse the intestines from metabolic products and harmful substances.
• Normalizes the production of hemoglobin and the protective functions of the body.
• Improves memory, activates mental and physical abilities.
• It will assist in the proper development of all organs and systems.

Apricot is a moderate allergen. It is possible to introduce products based on it into the child's diet from six months, starting with a small amount - 0.5 teaspoon of juice. In infancy, an apricot drink will be a good addition to the main diet, it will protect against the formation of wounds on the mucous membranes of the stomach and intestines.

Attention! If the child has an individual allergy to apricots, hormonal problems, it is necessary to stop drinking the drink and replace it with a permitted product.

Folk recipes for treatment with apricot juice

Traditional medicine offers recipes based on apricot juice that help eliminate various diseases.

For cardiovascular disorders

Once a week (on the same day) you need to drink 0.5 liters of apricot juice and eat 300 grams of dried apricots. This allows you to provide the body with a large amount of potassium necessary for the normal functioning of the heart and blood vessels. The process is repeated for 3 months (2-3 courses per year).

With cough, increasedt body and feverish conditions

It is necessary to combine apricot juice and purified water taken in equal proportions, add a small amount of natural honey. The mixture is taken twice a day.

With anemia and blurred vision

Juice for sunburn

Applied externally. The damaged area of ​​\u200b\u200bthe skin is treated with a cotton pad or swab dipped in a fresh product. To reduce pain and irritation, several procedures will be sufficient.

For a youthful face

Apricot juice is also used for cosmetic purposes for the preparation of anti-aging masks. Its use has a good effect on dry skin of the face, previously lubricated with olive oil. After 20 minutes, the product must be washed off with water.

For acne

To eliminate rashes on the face, compresses with apricot nectar are used. A cotton swab or napkin soaked with the product is applied for several minutes to the foci of acne.

It is important to remember - for medicinal purposes, apricot juice must be used freshly squeezed.

How to prepare a natural product at home

Freshly made juice with pulp is much healthier!

Apricot juice prepared at home will bring great health benefits. Stages of independent production of the product:

• Wash, dry, divide ripe fruits into halves without damage.
• Remove bones.
• Process with a blender until a puree mass is obtained (you can mash the fruits with a pusher or a regular fork, and then squeeze through clean cheesecloth).

The finished product has a sweet taste, so it is not necessary to add sugar to it. If you want to get a drink without pulp, you can strain it through a sieve or through multilayer gauze.

When preparing apricot juice, seeds (pits) are not used. When ingested, they release hydrocyanic acid, which is hazardous to health.

Homemade apricot juice can be used for culinary purposes - in the process of making cocktails, ice cream, jelly, mousses, various creams and pastry fillings.

Ways to prepare for the winter

Apricot juice prepared for the winter will be a good way to support the body in the cold season, saturate it with the necessary substances and relieve depression.

Classic recipe

How to cook:

• fresh apricot juice should be mixed with lemon juice and granulated sugar (for 3 liters of product - 2-3 lemons and 3 tablespoons of sugar);
• bring the composition to a boil over low heat;
• hold on the stove for 5 minutes, stirring occasionally;
• without cooling, pour the juice into sterilized jars, cork with lids;
• turn over and cover with a blanket, leave to cool.

Delicate apricot juice

To prepare a less concentrated drink with a light and delicate taste, a different recipe is used. Proportions - for 2 kg of ripe apricots, 200 g of sugar and 1.5 liters of water.

Step by step algorithm:

• fruits will need to be washed well, the bones sorted;
• grind in any way possible (using a juicer, blender, meat grinder);
• add granulated sugar to the finished puree, pour in water, mix thoroughly;
• put on low heat, boil, then cook for another 10 minutes, eliminating the foam from time to time;
• distribute the finished product into sterilized glass containers, close with carefully processed lids.

Apricot juice with pumpkin

Apricot juice goes well with various fruits and vegetables.

Recipe with pumpkin:

• 1.5 kg of fresh chopped apricots pour 1 liter of pumpkin juice;
• bring to a boil, pass through a sieve;
• add 100 g of sugar, boil again;
• Pour into prepared jars and roll up.

Cooking an apricot product is recommended only in enameled bowls. Otherwise, it loses its attractive amber-orange color and becomes darker. Jars with ready-made juice should be stored in a dry place, protected from high temperatures.

When the season of berries and fruits comes (especially if you live in a private house or are the owner of a summer cottage) - just have time to spin! Now strawberries, then raspberries, then cherries, then apricots, then cherries, then currants .... In general, the list is long!

I want to eat everything fresh and stock up on vitamins for the winter.

This is where it begins - compotes, jams, jams, juices ... But everything is our own, without harmful additives: stabilizers, flavor enhancer, etc. And it’s no longer scary to give to a child: you know exactly what this or that blank is made of.

One of our family's favorite recipes is apricot juice. It is not difficult to prepare it: it is not laborious and takes very little time. The resulting juice is very concentrated.

After opening the jar, you can dilute it to taste with cold boiled water (1: 1) - you get a wonderful fragrant apricot drink.

Such juice can be added when cooking apple compote - it will give it a more refined taste and aroma.

Apricot juice, unlike apple and grape juice, is prepared with pulp - apricot pulp contains carotene, which is a source of vitamin A for humans.

Ingredients:

• 2 kg of ripe apricots;
• 300 g of sugar;
• 1 glass of water.

Cooking:

Apricots are sorted and washed thoroughly.

Open in half and remove the bones.

Pour water into the bottom of a wide saucepan with a thick bottom, put on fire. As soon as the water starts to boil, put the apricots. Cover with a lid and cook on the smallest fire for 10-15 minutes (if the apricots are very ripe, it may take less time). Apricots should be completely soft.

Let them cool a little and wipe them through a perforated colander. At this stage, we remove the skin. All pulp is preserved.

And then - grind through a fine-mesh colander or sieve. Can be mashed with a blender. But, since small portions are loaded into the blender, it will take quite a long time. It is much easier and faster to grind apricots through a colander.

That, in fact, is the whole preparation of fruits!

Preparing jars and lids. Apricot juice can be closed in jars of any volume: 0.5 l, 1 l, 1.5 l, 2 and 3 l. this is up to you.

I wash the jars in water with soda. Rinse thoroughly. Boil the lids for 4-5 minutes. And we sterilize the jars (we do this simultaneously with boiling the juice).

Pour juice into a saucepan, add sugar and bring to a boil. Boil over low heat for 2-3 minutes.

Pour into hot sterilized jars and seal immediately with lids. Turn over and hold until chilled. Ready juice can be stored at room temperature, but always in a dark place (so that the color does not change).

Step 1: prepare the apricots.

To prepare apricot juice, you need to choose ripe, soft and very juicy fruits. We throw them into a clean sink and rinse thoroughly under cold running water from sand and any other contaminants. After we put the fruit in a deep 5 liter saucepan and fill them with clean water so that the liquid is higher by 2 – 3 centimeters.

Step 2: boil the apricots.

We put the container with the fruits on the stove, turned on at a strong level, bring the liquid to a boil, reduce the temperature of the stove to an average level and boil the apricots for 5 - 7 minutes. During cooking, white foam will collect on the surface of the water;

After the required time has elapsed, turn off the heat, remove the apricots from the pan with the same slotted spoon, transfer them to a deep clean bowl and cool to room temperature. We do not drain the water in which the fruit was cooked.

Step 3: Peel and chop the apricots.

After the fruit has cooled, we alternately break each apricot into 2 halves and remove the seeds from them. Carefully remove the peel from the peel, after cooking it will easily lag behind the pulp. We put the peeled fruits in a separate deep bowl.

Then we shift the apricot pulp into a clean blender bowl and grind at high speed until a liquid consistency. We give this process 1 - 2 minutes, the result should be a mass resembling liquid fruit puree.

Step 4: brew the juice from the apricots.

We put the pot of water in which the apricots were boiled again on the stove, turned on at a strong level, and let the liquid boil. Then we reduce the temperature of the stove to an average level, pour in chopped apricots with a tablespoon and determine the density of the desired product. If you want a thick concentrated nectar that can be diluted later, then leave everything as it is, and if you want a thinner juice, then you can add pure water to the pan.

After pouring into a container with 1 kilogram of granulated sugar, its amount can also be adjusted to taste. Boil juice for 15 – 20 minutes periodically removing foam from the surface of the liquid mass.

Step 5: Canned Apricot Juice

After 15 - 20 minutes, we spread a towel on the kitchen table, put sterilized jars and a bowl with sterilized metal lids on it. For conservation, you can use any container, in my case, these are the usual half-liter and liter jars of baby juices. Alternately, we install a watering can on each container and pour apricot juice over them with a ladle, we do it so that the drink slightly overflows beyond the aisles of the necks.

Then we cover the jars with screw caps and also close them carefully, helping ourselves with a kitchen towel. We put containers with ready, but still hot juice on the floor, wrap it in a woolen blanket and cool the workpiece for 1-2 days without sudden changes in temperature. After we wipe the jars with a damp kitchen towel from stickiness and put them in a cool, well-ventilated place, such as a pantry, cellar or basement.

Step 6: Serve Apricot Juice.

Apricot juice is served chilled or at room temperature. If you have prepared a very thick drink, you can dilute it with a light sugar syrup before serving. If desired, a couple of cubes of regular or fruit ice, as well as a few mint leaves can be added to each serving of juice. This drink will bring you a lot of pleasure and remind you of the sunny warm summer with its taste!

Bon appetit!

In the same way, you can prepare juice from peaches, nectarines and plums.

Juice can be preserved in ordinary bottles and closed with ordinary metal caps with a rubber band using a preservation key.

Apricot pulp can be rubbed through a fine mesh sieve.

If you bought too sweet apricots and they lack sourness, you can add lemon juice to the apricot juice during re-cooking.

Before proceeding with conservation, do not forget to thoroughly wash and sterilize all equipment with which the whole process will be carried out. For washing dishes, choose products that contain a smaller amount of chemicals, baking soda is ideal, it will wash out even the heaviest dirt. And the method of sterilization depends on your desire, it can be boiling, heat treatment in a microwave or oven, you can find out more information by clicking on this link.

Apricot juice prepared for the winter at home is an invaluable preparation. One glass of this sunny drink contains not only an amazing taste, but also the maximum supply of useful substances that can preserve youth, improve well-being and tone the body for a long time. The recipes below will help you prepare it.

How to make apricot juice at home?

Apricot juice for the winter is the most popular preparation. It is healthy, tasty and easy to prepare. Apricots are pitted, cut and boiled in a minimum amount of water until softened. After, they are filtered in a convenient way. Sugar is added to fresh juice, boiled for a couple of minutes, poured into jars and sterilized.

1. Making apricot juice will turn into a favorite pastime if you follow a few tips.
2. The quality of juice directly depends on the raw materials, so it is better to choose fresh, ripe and juicy apricots.
3. The process of juice sterilization directly depends on the methods of their production. So, drinks obtained from a juicer are immediately poured into cans and rolled up. Juices squeezed with a meat grinder or juicer are filtered, boiled for a couple of minutes, poured into sterile dishes and rolled up.
4. After rolling, it is better to place the juice cans in a dark place for a couple of weeks: low-quality drinks will ferment and darken.

At home, it is considered the healthiest preparation due to the pulp it contains, which provides a large amount of fiber, vitamins and low acidity, which distinguishes this juice from other drinks. In addition to the mass of useful reserves, the juice has a pleasant taste, wonderful aroma and moderately thick and delicate texture.

Ingredients:

• apricots - 5 kg;
• water - 1.2 l;
• sugar - 250 g.

Cooking

1. Peeled apricots pour 500 ml of water and cook for 15 minutes.
2. In parallel, boil the syrup from 250 g of sugar and 700 ml of water.
3. Cool the boiled apricots and rub through a sieve.
4. Pour the syrup into the pureed mass and cook for 10 minutes.
5. Pour into jars and sterilize apricot juice for the winter at home for 15 minutes at 100 degrees.

Apricot juice at home through a juicer is a high-quality, tasty and healthy drink, because a modern assistant will simply and quickly squeeze every last drop out of fruit, separating the useful mass from the cake. The resulting mixture is thick, so it is diluted with water to prepare juice of the required concentration.

Ingredients:

• apricots - 2.5 kg;
• sugar - 150 g;
• water - 2 l.

Cooking

1. Pass peeled apricots through a juicer.
2. Dilute the mass with water, add sugar and cook for 10 minutes.
3. Pour hot juice into sterile jars, roll up, turn over and wrap.

Apricot for the winter is a great way to get a pasteurized billet. The process is simple: a pot of fruit is placed on a tray of water, covered with a lid and simmered on fire. When the water boils, the heat treatment process begins, in which the juice flows through the hose into the desired container, automatically sterilizing.

Ingredients:

• apricots - 2.5 kg;
• water - 1.5 l.

Cooking

1. Remove pits from apricots.
2. Pour water into the bottom tray of the juicer.
3. Place a second pan with holes on it.
4. Place a bowl of apricots on top.
5. Cover with a lid and put on fire.
6. Direct the hose for collecting juice, located in the middle saucepan, into the jar.
7. Cover the finished homemade apricot juice and roll it up.

Apricot juice at home can be prepared not only with the help of modern household appliances, but also with a conventional meat grinder. Despite the skepticism of many towards this technique, it does an excellent job with juicy fruits, grinding them into a thick homogeneous mass, which is the basis of juices with pulp more often than others.

Ingredients:

• apricots - 5.5 kg;
• sugar - 100 g.

Cooking

1. Peeled apricots, scroll through a meat grinder.
2. Squeeze out the resulting mass.
3. Boil the juice with sugar for 5 minutes.
4. Pour into jars and roll up lids.

Making apricot juice at home opens up possibilities for culinary fantasies. So, you can diversify the taste of the workpiece with the help of oranges. With them, the juice will not only acquire a spicy sourness and citrus aroma, but also double the vitamin reserve, to preserve which it is better to use a juicer.

Ingredients:

• apricots - 5 kg;
• orange - 3 pcs.;
• water - 500 ml.

Cooking

1. Peel apricots and oranges and pass through a juicer.
2. Add water to the juice and boil for 5 minutes.
3. Pour into sterile jars and roll up.

Apple-apricot juice is complex and expensive to prepare. Everything from the fact that this drink is widely used in baby food, and therefore should be of high quality, tasty and healthy. In order to preserve all the nutritional properties as much as possible, apple juice is subjected to short-term heat treatment only at the final stage.

Ingredients:

• apricots - 6 kg;
• apples - 4 kg;
• water - 2 l;
• sugar - 250 g.

Cooking

1. Peeled apricots pour 800 ml of water and cook until softened.
2. From 1 liter of water and 250 g of sugar, boil the syrup.
3. Wipe boiled apricots, add syrup and boil for 10 minutes.
4. Pass the apples through a juicer.
5. filter, add to apricot and warm.

Particularly busy housewives can use a quick-cooking recipe for apricot juice for the winter. To do this, the fruits are whipped with a blender and boiled with water and sugar. A couple of minutes before the end of the process, citric acid should be added, it will balance the taste and increase the shelf life of the workpiece, since it is an excellent preservative.

Ingredients:

• apricots - 1.5 kg;
• sugar - 250 g;
• citric acid - 1/4 tsp;
• water - 2.5 l.

Cooking

1. Steam the peeled apricots for a couple of minutes.
2. Whisk with a blender.
3. Add sugar and water and boil for 10 minutes.
4. 3 minutes before the end, put citric acid.

Sugar-free apricot juice is a correct and healthy preparation, because the absence of sugar is perfectly compensated by the natural sweetness of the fruit, the pulp of which contains a lot of glucose. This juice will please diet fans and those suffering from diabetes, because with a low calorie content it is nutritious and does not cause strong spikes in blood sugar.

This year, for the first time, I prepared apricot juice for the winter. Until that moment, I, apparently, was not ready, and the skills in harvesting juices for the winter were not enough. But I have always loved apricot juice, even the store-bought version. I like the simultaneous richness and neutrality of apricot juice present in apricot juice, it is both sweet and sour and tender. I also like these apricot fibers in apricot juice, which are always present in homemade juice. It is very pleasant to open a jar of such juice in deep winter and again enjoy the bright taste and aroma of apricots.

In the preparation of apricot juice, I did not use a juicer, there was simply no need for it. Apricot juice can be harvested without a juicer. True, you will need a blender or at least a fine sieve. Such juice is prepared very quickly, without much hassle, splashes and mountains of dirty dishes. And the method of harvesting such apricot juice is very interesting, since it differs from the usual classical method, where the juice is squeezed out with a juicer, and the cake is thrown away. In the preparation of apricot juice for the winter, you will encounter, one might say, waste-free production. Well, we do not take into account the bones, although they can be used, but in other recipes.

As it turned out, such apricot juice for the winter is a very economical preparation. From 0.5 kg of apricots, a little more than 1 liter of juice is obtained. The fact is that apricot juice is prepared with water. This allows you to achieve the optimal taste of the juice, since in its pure form apricot juice has a rather concentrated taste and is a bit harsh. In general, I advise you to use the recipe.

Cooking time: 30 minutes

Number of servings - 1 l

Ingredients:

• 500 g apricots
• 0.5 teaspoon citric acid
• sugar to taste

Apricot juice with pulp for the winter

In the ingredients, I indicated 0.5 kg of apricots, this is based on a 1 liter jar. You take as many apricots as you plan to process, just determine their approximate weight.

Wash apricots thoroughly.

We remove the stone from each apricot, and put the apricot halves in a large saucepan. It is very convenient that absolutely any apricots with any degree of maturity (with the exception of frankly green ones) are suitable for making apricot juice.

Pour water into a saucepan. At this stage, it takes just enough to half fill the volume occupied by apricots. That is, if apricots occupy half of the pan, then a quarter of the pan will be needed for water.

We cover the pot with apricots and water with a lid and put on a small fire. From the moment the boil begins, we detect 10 minutes, then remove the pan from the heat. We got boiled apricots.

Now we arm ourselves with an immersion blender and interrupt the apricot mass to a state of homogeneous puree. If you don't have a blender, you can use a fine sieve to make apricot juice. Just pass the apricot mass through a sieve (grind the boiled apricots together with the liquid from the pan).

Here is a concentrated, thick apricot puree obtained as a result of manipulations with a blender. Now we will prepare juice from this puree.

Add sugar to the apricot puree at the rate of 2 tablespoons per 0.5 kg of apricots (do not rush to add sugar more than the recommended portion, we will adjust the taste of the juice a little later, then we will add more sugar).

We also add citric acid, about 5 teaspoons per 0.5 kg of apricots.

Pour water into apricot puree. To start, add about 300 ml of water for every 0.5 kg of apricots. We bring the juice (and this can already be called juice) to a boil and taste it. If the juice is still harsh, then add a little more water, and also adjust the amount of sugar in the apricot juice.

When the taste and consistency of apricot juice completely suits us, let it actively boil for 10 minutes, after which we pour the juice into pre-prepared sterile jars and roll up or screw with sterile lids.

We turn the jars upside down and leave in this position until the juice has completely cooled.

Well, after the work done, we enjoy the surplus of apricot juice that did not fit into the last jar :) See you again!