TOP 14 recipes for cooking canned apricots for the winter

This sunny fruit is loved by almost everyone. In addition to enjoying the harvest season, you can please yourself and your loved ones by making preparations from apricots for the winter. They are recognized as one of the healthiest fruits, as 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

It is not difficult to prepare winter preparations from apricots, but to get a good dessert, it is recommended to use some secrets:

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

Selection and preparation of raw materials

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

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

How to prepare containers correctly?

Containers for storing blanks are prepared depending on whether sterilization is present in the recipe. If it is not there, 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. The dishes are aromatic, sunny and delicious.

Apricot sauce

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

It is necessary:

• soft fruits - 1 kilogram;
• sugar - 250-300 grams;
• cinnamon - 6 grams;
• nutmeg - 3 grams.

Sequencing:

1. Cook the peeled fruits for 5-7 minutes in water (100 milliliters).
2. Beat with a blender, add the indicated ingredients. If desired, add citric acid or pour in 50 ml of lemon juice to make the sauce sour.
3. Cook until it decreases in volume by 2-2.5 times. Pour into prepared containers.

Candied fruit

You can cook candied fruits if you follow some recommendations.

It is necessary:

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

Sequencing:

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

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Thick jam

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

It is necessary:

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

Sequencing:

1. Remove seeds 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 occasionally. Cooking time - a quarter of an hour. If you digest it, the finished jam will have a darker shade.
4. Arrange in prepared containers.

Apricot jelly

Jelly is prepared according to the jam recipe suggested above. But it must be boiled down 3 times of the original volume. If the hostess doubts that it will turn into jelly, you can add gelatin. You need 15 grams per 1 kilogram of fruit. It must be soaked, after swelling, melt and add at the end of cooking.

Homemade marshmallow

This oriental delicacy will not leave indifferent any gourmet. In addition, it is useful, so you can safely offer it to children instead of sweets.

It is necessary:

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

Sequencing:

1. Grind the seedless fruits with a blender.
2. Add 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 in a layer of 0.5 centimeters. Leave to dry. When the marshmallow dries up, 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 pit.

It is necessary:

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

Sequencing:

1. Remove the seeds from the apricots. Crack them gently 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 the kernels in the jam, boil for a quarter of an hour. Pour into prepared containers.

Concentrated compote

Conservation of compotes takes a special place in the process of harvesting for the winter. After all, few people will refuse to drink a golden aromatic drink reminiscent of summer. It is necessary:

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

Sequencing:

1. Remove seeds 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. Close hermetically, turn over, cover until it cools completely.

Syrup

Such blanks are quite popular, since they are widely used: they are used to lubricate cakes, soak a biscuit, pour pancakes, pancakes, ice cream or cereals.

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

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

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Dried apricots

You can save apricots as dried apricots. This is an incredibly healthy and tasty treat. For harvesting, sweet, dense fruits are suitable, from which the stone is easily separated.

It is necessary:

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

Sequencing:

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

Dried apricots

Apricots are cooked according to the previous recipe, only without soaking in citric acid, so they have a darker color. If there is no electric dryer, they can be cooked in the oven at 30 ^about or put in a well-ventilated place.

How to freeze fruit?

This sunny fruit can be prepared by freezing. It is necessary:

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

Apricot juice without sterilization

Such juice can be preserved using the recipe for making jam, only the amount of the sweet component and the heat treatment time change.

It is necessary:

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

Sequencing:

1. Remove the seeds from the fruits, 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 wedges in syrup without boiling

It is not difficult to close such a jam, but the result is a sweet delicacy: apricot slices float in amber syrup.

It is necessary:

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

Sequencing:

1. Prepare the syrup, put the pitted apricots in it. Wait for a 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 a prepared container.

Canning in own juice without sugar

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

It is necessary:

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

Sequencing:

1. Pour sugar into a container, add water, boil.
2. Wash the fruits, remove seeds, put in syrup. Wait 2-3 hours.
3. When the juice separates, put the fruits in the 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. Close hermetically.