Compote of apricots for the winter, harvested in the summer season, when fruits can be bought at a very attractive price or even picked up in your own garden, will serve as an excellent alternative to many store juices and drinks.
One of the peculiarities of the production of apricot compote is the use of ripe, but dense and unripe fruit for this purpose. If you want to use unripe fruits for compote, the drink from them may have a bitter taste. And overripe apricots will surely soften during heat treatment, and the compote will become not very beautiful, turbid.
The compote of apricots for the winter can be prepared both from whole fruits and from halves and even slices. But note that the compote of whole apricots should be used in the first place, so that it will not be stored for more than a year. With longer storage in the pits is the accumulation of toxic substances - hydrocyanic acid.
For particularly delicate fruits, apricots before peeling are peeled. To make it easier, the fruits are first scalded with boiling water, after which the skin comes off the apricots quite easily.
The best recipes compote apricots
A variety of recipes for making compotes of apricots for the winter is great - choose your own taste: from the simplest to the most complex with various additives.
Classic of the halves
According to this recipe, apricot compote was prepared by our grandmothers.
- 5-6 liters of purified water;
- 2.5 kg apricot seedless;
- 3 cups sugar;
- 7 g of citric acid.
You will also need carefully cleaned from dirt and sterilized glass jars of any size.Attention! Keep in mind that each jar is filled with fruits about one third of the total volume, and sugar is put at the rate of 100 grams per liter. That is, in a liter jar - 100 g, in a 2-liter jar - 200 g, in a 3-liter jar - 300 g
According to this recipe, ready-made compote can be drunk immediately, without diluting it with water.
Now you need to cook syrup with sugar and citric acid, which acts as an additional preservative, and as an optimizer of taste. Heat the water to a boil, add sugar and citric acid and boil for about 5-6 minutes. Hot syrup carefully pour the jars of fruit and place them in sterilization. In hot water, three-liter cans are sterilized for 20 minutes, two-liter - 15, liter - 10 minutes.
After the procedure, the banks roll up and remain cool in the room.
Whole apricots without sterilization
For the production of apricot compote according to this recipe, the fruits need only be thoroughly washed and dried. If you count the components on a three-liter jar, then you need to take from 1.5 to 2 kg of fruit, from 1 to 1.5 liters of water and about 300 grams of sugar.
Jar filled with apricots and pour boiling water almost at the neck. After 1-2 minutes, drain the water in a saucepan, add sugar and heat to 100 ° C and boil for 5-7 minutes.Tip! For taste it is very piquant to add 1-2 spicy cloves to the syrup.
Again, pour the apricots with hot syrup with sugar and leave for 10-15 minutes. After that, the syrup gently merges and again brought to a boil. After the third pouring fruit with hot syrup, they are immediately hermetically sealed and cooled.
Compote made according to this recipe, when used, will definitely need to be diluted with water two or even three or four times. To do this, you must use only boiled or special drinking water.
Syrup is prepared more dense - take about 500-600 g of sugar for 1 liter of water. And fill the cans with apricots about each. In all other respects it is possible to act both in the recipe with sterilization, and without it - several times pouring the fruit with boiling syrup.
Traditionally, apricot seed kernels make jam, but thick concentrated apricot compote will also receive additional flavor from the nucleoli.
Apricots must first be divided into halves, free from bones and remove the nucleoli from them.A warning! If there is even the slightest bitterness in the nucleoli, they cannot be used for harvesting.
Kernels should be sweet and tasty almost like almonds. Fill jars with fruit halves, sprinkling them with the nucleoli to half - - of the volume of the container. After that, the syrup is brewed, as usual (500 g of sugar is put into 1 liter of water). Pour apricots with hot syrup and sterilize them as described in the first recipe.
Apricot compote with honey is a special recipe for sweet teeth, because even not too sweet fruits in this compote acquire a truly honey taste and aroma.
Apricots are divided into halves, the bones are removed, and the fruit is laid out on sterilized jars, filling them about half. Meanwhile, syrup is being prepared for pouring: 750 grams of honey is taken for 2 liters of water. Everything is mixed, brought to a boil, and the resulting honey syrup is poured in jars. Then the banks are sterilized according to the directions from the first recipe.
With rum without sterilization
Fans of everything unusual will definitely appreciate the recipe for apricot compote with the addition of rum. If this drink was not found anywhere, then it can be replaced by brandy. For 3 kg of apricots you need about 1.5 liters of water, 1 kg of granulated sugar, and about 1.5 tablespoons of rum.
First you have to remove the skin from the apricots.Tip! It is best to use for this blanching of fruits in boiling water, after which they are immediately filled with icy water.
The skin after these procedures peels off. It remains only to carefully cut the fruit into two parts and release them from the seed.
Further cooking method is extremely simple. Fruits are carefully placed in a liter glass jars and filled with hot sugar syrup. At the very end, a little is added to each jar, a teaspoonful of rum. Banks immediately twist, turn the lid down and left to cool.
Compote apricots and cherries
According to reviews of some hostesses, the simplest recipe for making apricot compote for the winter is the following.
First you need to find the following ingredients:
- 4 kg of apricots;
- 2 kg of cherries;
- 1 small bunch of mint;
- 6-8 liters of water;
- 5 glasses of white sugar;
- 8 g citric acid.
Rinse apricot fruits and cherries well, free from twigs and other contaminants and place them on a towel to dry. The bones are optional.
Suitable size cans and metal lids should be thoroughly sterilized.
Spread apricots and cherries in sterile jars, filling them from 1/3 to 2/3, depending on what concentration of fruit compote you want. Mix water with sugar and citric acid and, boiling, boil a little, at the very end of cooking, add the minted mint sliced. Pour the boiling syrup over the boiling syrup so that the syrup is almost poured out of them. Immediately tighten the jars with hot sterile caps, turn them over and, wrapped in warm clothes, put them to cool.
In the same way, you can make an apricot compote for the winter with the addition of various berries: black and red currants, gooseberries, strawberries, cranberries, lingonberries and others.
Compote from apricots and plums
But if you want to make an apricot compote with plums, then it is better to cut those and other fruits into two halves before laying in a jar and separate the bones from them. Then you can act in exactly the same way as described above. In halves, the fruits will look more aesthetically pleasing and highlight more juice and aroma, dyeing the compote in beautiful color.
With frozen berries
Apricots ripen at different times depending on the variety, and the time of their ripening does not always coincide with the ripening period of other berries and fruits that you would like to use to make compote for the winter. In this case, the compote of apricots can be prepared using even frozen berries. Proceed in this case a little differently.
Apricots are prepared in the traditional way: washed and dried on a paper towel. It is advisable not to defrost the berries from freezing on purpose, but only rinse them several times in a colander in water at room temperature, after which they will remain cold, but the ice will disappear from them.
Apricots are arranged in cans and filled with sugar on top, based on one liter jar - 200 grams of sugar. At the same time, the berries are placed in a separate pan and poured with water. For each liter jar, you must expect to use about 0.5 liters of water. The number of berries can be arbitrary and depends on your taste and abilities. The berries in the water are brought to a boil, and then carefully laid out evenly over the cans of apricots, filled with water. Banks are covered with lids and set aside for 15-20 minutes for impregnation. Then, through a special lid with holes, the liquid is drained back into the pan and again brought to a boil. Apricots with berries are filled with hot liquid again and this time they are finally sealed with heated and sterilized lids.
Beautiful and tasty assorted apricots with berries for the winter is ready.
Many happy owners of the garden dry apricots in the form of dried apricots or apricots for the winter, while others like to buy and feast on it during the cold season. If you didn’t have time to make an apricot compote in the summer during the ripening season, then you always have the opportunity to pamper yourself and your family by boiling delicious apricot compote from dried apricots at any time in late autumn, winter or spring.
200 grams of dried apricots is quite enough to make 2-2.5 liters of tasty compote. Dried apricots must be picked, rinsed well in cold water and then scalded with boiling water in a colander.
Take a three-liter enameled or stainless metal pan, pour scalded dry apricots into it, cover with 2 liters of cold water and put on medium heat.
When the water boils, add 200-300 grams of sugar to the water, depending on the initial sweetness of dried apricots. Apricots should be allowed to boil for at least 5 minutes. If the fruit is very dry, then cooking time can be increased to 10-15 minutes.Tip! Adding 1-2 star aniseas to the water during cooking compote will improve the taste and create a unique aroma in the finished drink.
Then cooked compote should be covered with a lid and let it brew.
Cooking compote from apricots will not take you much time, but it will allow you to enjoy in winter a natural drink with the alluring aromas of summer, which is able to decorate both a regular lunch and any festive meal.