It will take 30 minutes to prepare compote from apricots. Cooking of them – 5 minutes . Harvesting 10 jars of apricot compote will take about 1 hour of pure time.
Apricot compote for the winter
Products for cooking
for a 3-liter jar
Apricots – half a kilo
Sugar – 1 cup
Water – about 2 liters
How to cook apricot compote
To prepare apricot compote, select fresh and strong, not overripe fruits. Wash them, cut them in half and remove the pits. Boil syrup: pour sugar into 2.5 liters of water and bring to a boil over low heat, cook for 5 minutes.
Sterilize 3-liter jars (hold over steam for 5 minutes), put apricots and pour hot syrup. Leave for 20 minutes, then pour the syrup into a saucepan and boil. Then refill the jars with syrup. Close the jars with lids, turn over, cover with a blanket and wait for cooling in this state. After that, remove the jars of apricot compote for storage.
Simple apricot compote
Half a kilo of apricots is poured with 3 liters of boiling water, 5-10 tablespoons of sugar are added to taste. The compote is brought to a boil, boiled for a couple of minutes and the fire is turned off. In this form, the compote stands until cooled, after which you can drink a soft drink. It should be stored in a saucepan in the refrigerator, it will retain its beneficial properties for 2 days.
How to cook compote from apricots and oranges
Proportions for compote
Apricots – 1 kilogram
Oranges – half a kilo
Sugar – 1 kilogram
Citric acid – 1.5 teaspoons
Water – 5 liters
How to make compote from apricots and oranges
Wash and clean apricots with a food brush. Divide each apricot in half and remove the pits. Cut out the dark places of the fleshy part of the apricots. Wash oranges, peel and pit. Squeeze orange juice and strain it.
Pour water into a saucepan, put on fire. When the water warms up, add and stir the sugar. Boil the syrup for 5 minutes after boiling. Pour orange juice into water, add citric acid. Boil 5 minutes.
Pour syrup over apricots and roll up jars with lids. Let the compote cool and store.
Tasty Facts
From which apricots to cook compote
Fresh and frozen fruits are suitable for compote. If you take fresh – take it meatier and more fragrant, such will give more juice and be sweeter. The only negative of this choice is that the compote will be cloudy. Dense compote will turn out sourer and you will need to add more sugar. The advantage of dense fruits is that the compote will turn out transparent, and the fruits will not lose their shape during cooking.
About apricot pits in
compote It is not necessary to remove the pits if the compote is intended for immediate consumption (within 1-2 days if stored in the refrigerator). If the compote is prepared for the winter, because of the seeds, the jars can explode and even if the drink survives, it will most likely be bitter.
What can be added when cooking apricot compote
In compotes, apricots go well with apples, pears, peaches, and almost any garden berries. From seasonings, vanilla or cinnamon is perfect, and if the apricots are sweet, a little lemon juice.
About the proportions of compote from apricots
If compote is needed for drinking, it is important that the liquid part is filled with taste, in this case it is important to boil everything from apricots into compote as much as possible. But there are compotes in which everything is filled with apricots from the bottom to the lid – it is obvious that they are prepared to preserve the juice in the fruits themselves. In this case, the proportions are more sugary so that the minimally processed fruit can be safely preserved in the sugar-rich syrup. For 1 liter of water, depending on the sweetness of apricots, you will need 150-300 grams of sugar, for unsweetened apricots, take 350 grams and dilute slightly with other berries or fruits.
If the apricot compote foams
If the jars are opened and the compote foams, the apricots have not been properly processed or the sterilization rules have not been followed. The next time you cook compote, make sure that the fruit is carefully processed and that the jars are absolutely sterile at the stage of pouring the apricots.