Apricots for the winter: 14 recipes for home preservation

These sunny fruits are loved by almost everyone. In addition to enjoying the harvest season, you can please yourself and loved ones by making apricot blanks for the winter. They are recognized as one of the he althiest fruits because they contain a large amount of valuable substances and vitamins, most of which are preserved during heat treatment. In addition, this low-calorie product is a companion for diets and fasting days.

Secrets of cooking apricot for the winter

Winter preparations from apricots are not difficult to prepare, but for a good dessert it is recommended to use some secrets:

• to make the jam a light amber color, you can add citric acid;
• you can add a sprig of mint to the compote, cinnamon - if desired;
• jams and preserves can be made spicy by adding cinnamon, cloves, star anise.

Selection and preparation of raw materials

For the preparation of sauces, marmalade, jam, the fruits must be ripe and soft. But for making jam in slices, candied fruits, dried, compotes, it is preferable to use dense fruits, in which the stone is easily removed .

The fruits must be sorted out, damaged, spoiled and washed.

How to properly prepare containers?

Capacities for storing blanks are prepared depending on whether sterilization is present in the recipe. If not, all storage containers and lids must be sterilized in any convenient way.

What can you do with apricots at home?

Recipes for harvesting these fruits for the winter are varied. Dishes are fragrant, sunny and amazingly delicious.

Apricot Sauce

You can make sauces from these fruits as a spicy addition to meat.

Required:

• soft fruits - 1 kilo;
• sugar - 250-300 grams;
• cinnamon - 6 grams;
• Muscat - 3 grams.

Sequence of actions:

1. Cook peeled fruits for 5-7 minutes in water (100 milliliters).
2. Beat with a blender, add the indicated components. If desired, you can add citric acid or pour in 50 milliliters of lemon juice to provide acidity to the sauce.
3. Cook until reduced in volume by 2-2.5 times. Pour into prepared containers.

Candied fruits

Cooking candied fruits will work if you follow some recommendations.

Required:

• fruit - 1 kilo;
• sugar - 850 grams;
• water - 80-90 milliliters.

Sequence of actions:

1. Cook syrup from sugar and water.
2. Place fruit halves in boiling syrup. Let cool completely.
3. Drain the syrup, bring to a boil and pour over the fruit. Repeat after complete cooling. The number of repetitions is 5-7 times.
4. Boil fruits with syrup, after cooling, spread the candied fruit on a tray and put to dry in a ventilated place.

Thick jam

The highlight of the finished delicacy is a golden uniform consistency. There are no skins or veins here.

Required:

• apricot - 1.3 kilograms;
• water - 160 milliliters;
• citric acid - 5 grams;
• sugar - 700 grams.

Sequence of actions:

1. Remove pits from fruits, put in a saucepan, pour in water, boil for 10 minutes.
2. Pass through a sieve.
3. Pour sugar, citric acid into the resulting puree, boil, stirring. Cooking time - a quarter of an hour. If overcooked, the finished marmalade will have a darker hue.
4. Spread into prepared containers.

Apricot jelly

Jelly is prepared according to the jam recipe above.But it is necessary to boil it 3 times from the initial volume. If the hostess doubts that it will turn into jelly, you can add gelatin. It will take 15 grams per 1 kilogram of fruit. It must be soaked, melted after swelling and added at the end of cooking.

Homemade marshmallow

This oriental delicacy will impress any gourmet. In addition, it is he althy, so it can be safely offered to children instead of sweets.

Required:

• apricots - 1 kilo;
• sugar - 650-700 grams.

Sequence of actions:

1. Fruits without pits chop with a blender.
2. Pour in the sugar. Cook, stirring constantly, until the mass decreases by 2-2.5 times.
3. Grease a baking sheet with oil (refined), lay out the apricot mass, spread with a layer of 0.5 cm. Leave to dry. When the marshmallow dries, roll up and cut.

Delicious jam

Cooking with bones is the highlight of this delicacy. This will require apricot varieties that do not have a bitter stone.

Required:

• apricots - 1.4 kilograms;
• water - 90 milliliters;
• sugar - 750 grams.

Sequence of actions:

1. Remove pits from apricots. Gently split them without damaging the kernels.
2. Prepare syrup, add apricots to it. Boil for 2-3 minutes.
3. When the mass has cooled, boil. So repeat three times.
4. Put kernels in jam, boil for a quarter of an hour. Pour into prepared containers.

Concentrated compote

Preservation of compotes occupies a special place in the process of harvesting for the winter. After all, few people refuse to drink a golden aromatic drink, reminiscent of summer. Required:

• apricots - 2 kilograms;
• sugar - 220 grams;
• citric acid - 3-4 grams.

Sequence of actions:

1. Remove the pits from fruits, put in a jar, add sugar with citric acid, pour boiling liquid.
2. Put in a container with warm water, sterilize after boiling for 10 minutes. Seal tightly, turn over, cover until completely cool.

Syrup

Such preparations are quite popular because they are widely used: they are lubricated with cakes, biscuit is soaked, pancakes, pancakes, ice cream or cereals are poured.

The syrup is prepared according to the candied fruit recipe above. This is a unique recipe that allows you to get two ready-made dishes: candied fruit and syrup.

Feature of cooking: when the fruit is extracted from the syrup, it must be boiled for 5 minutes over high heat and poured into sterilized jars.

Dried apricots

You can save apricots in the form of dried apricots. This is an amazingly he althy and tasty treat. For harvesting, sweet, dense fruits are suitable, in which the stone is easily separated.

Required:

• citric acid - 10-15 grams;
• water - 1 liter;
• apricots - 1 kilo;
• sugar - 350 grams.

Sequence of actions:

1. Pour citric acid into the water. This is necessary to lighten the fruit. Soak pitted apricots in it for about an hour.
2. Drain water, add sugar. Leave overnight. Drain the resulting syrup, boil, pour over the fruit.
3. After cooling, drain the syrup (you can make syrup from it), spread the apricots in an electric dryer. Dry according to instructions.

Dried apricots

Apricots are prepared according to the previous recipe, only without soaking in citric acid, so they have a darker color. If an electric dryer is not available, they can be cooked in the oven at 30 ^o or placed in a well-ventilated place

How to freeze fruit?

You can prepare these sunny fruits by freezing. Required:

1. Wash the fruits, dry them, otherwise they will be covered with frost.
2. Arrange on a tray, send to the freezer. When hardened, place in a plastic container or plastic bag.

Apricot juice without sterilization

This juice can be preserved using jam recipe, only the amount of the sweet component and the heat treatment time are changed.

Required:

• sugar - 250 grams;
• apricots - 1 kilo;
• water - 250 milliliters.

Sequence of actions:

1. Remove the seeds from the fruit, put in a saucepan, add water, cook for 10 minutes.
2. Pass through a sieve, add sugar, boil for 2-3 minutes, pour into sterilized containers.

Apricot slices in syrup without cooking

Closing this jam is not difficult, and the result is a sweet delicacy: apricot slices float in amber syrup.

Required:

• apricots - 1 kilo;
• water - 90 milliliters;
• sugar - 450-500 grams.

Sequence of actions:

1. Prepare the syrup, put in it the apricots, peeled. Wait for the boil, leave to cool.
2. Drain the syrup, boil, pour over the apricots. 3-4 reps.
3. Boil the jam for 15 minutes, arrange in prepared containers.

Canning in own juice without sugar

Apricots preserved in this way are suitable for pies, cakes and other desserts.

Required:

• apricots - 1 kilo;
• water - 65 milliliters;
• sugar - 350 grams.

Sequence of actions:

1. Pour sugar into a container, pour in water, boil.
2. Wash fruits, remove seeds, put in syrup. Wait for 2-3 hours.
3. When the juice separates, put the fruit into jars in halves. Pour out the resulting juice.
4. Place the jars in a container with warm water and sterilize for 10 minutes after boiling. Seal tightly.

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