Canned apricots in halves. Apricot in syrup: how to can it so it’s delicious Canned apricot

In the last article I showed you a simple recipe for apricot jam. Today we will look at how to prepare canned apricots. It will be so great to open these jars in winter and enjoy the unforgettable taste of a bygone summer. To work, we need the same three components: the berries themselves, basil and water. As in the previous recipe, an unexpectedly excellent result awaits us. I invite you to read the description recipe, look photos, which depict all stages of preparation. You will see for yourself that there is nothing complicated here. Suddenly you want to make the same twists from apricots for the winter?

Canned apricots– a great way to preserve as much as possible all the elements in juicy and bright fruits. Pieces of ripe fruit can be used at your discretion. They make excellent desserts. They are suitable for making pies and buns. You can simply put them on a plate and serve them on the holiday table as an independent dessert.

In this recipe, the preserve includes fragrant basil leaves, which makes the dessert more tender and aromatic. To ensure that apricot pieces retain their appearance, it is recommended to use them for harvesting dense but ripe fruits(without flaws and roughness).

Ingredients (per 500 ml):

• apricots (300 grams);
• sugar (150 grams);
• basil (1-2 sprigs).

Canned Apricots Recipe

1. Select suitable fruits and wash them with running water. Divide the apricots into two halves and remove the pits. Place the prepared orange mass into pre-prepared and heated containers - jars. We try to fill 2/3 of the glass container.

2. Add the prepared basil greens to the container. We use spices of any color. If we use red greens, the finished product will take on a darker color.

4. Pour boiling water over it. Fill the entire container with hot water, right up to the neck. Cover the apricots with a lid and heat the preparation in the oven (120 degrees) for 20 minutes. This method of sterilization helps to heat the mass evenly (which minimizes the entry of bacteria into the jar).

5. Seal the hot apricots and basil and turn them over. Cover the jars with a warm blanket and leave for 10-12 hours. We send canned apricots with basil for storage.

As you can see, no special culinary delights. Everything is simple and clear. But in winter, it will be so nice to open jars of homemade canned apricots, serve them at the holiday table, or just enjoy them while sitting in front of the TV, hugging a glass jar.

Apricots in syrup, a winter recipe that I have been using for many years

Buying fruit preparations in a store is very easy and simple, but sometimes the prices for these small jars of preserves create the feeling that there are “golden berries or fruits” inside. That is why it is better to do your own homemade preparations that will delight you and your family throughout the winter. We also recommend that you look at the section on our website: “” where there are many more delicious and interesting recipes for preparations.

Canned apricots can be served as an independent dessert or used for making desserts and baked goods, for filling, etc., there are many options. The main thing is to be patient and have the right apricots! Harvesting apricots is quite simple, it is important to choose the right fruits. Be sure to remember our tips that you will need when choosing fruits:

• Do not buy slightly overripe fruits for canning whole fruits, even if they are ripe on one side and not on the other, refuse this purchase;
• For canning whole fruits, give preference to small fruits;
• To prevent the fruits from bursting during the harvesting process, it is recommended to dip them in a soda solution for several minutes (a teaspoon of soda per liter of water);
• It is important to remember that preparations made from whole apricots, plums and other fruits should be stored for no more than one year!!! Because Amygdalin can be released from the seeds, which can become a real poison during long-term storage.

Well, now, knowing how to choose the right tasty and beautiful fruits, let’s go to the kitchen, create and get a little creative!

Ingredients for apricots in syrup:

• Fresh and strong apricots – 700 kg,
• Granulated sugar – 350 grams,
• Water – 1.5 liters.

Recipe: apricots in syrup for the winter

Sort and wash the fruits. Then place it in a deep cup and prepare a soda solution as described above (1 teaspoon per liter of water). Pour the solution over the fruits and leave for five minutes. Then rinse the apricots again in plenty of cold water.

Arm yourself with a large needle or knitting needle and prick each fruit in several places so that when harvesting each fruit is well saturated with sweet syrup.

Prepare the jars; they should be thoroughly washed with soda or any dishwashing detergent, then sterilized.

Place the prepared fruits in jars. Pour boiling water over it, be careful not to let the boiling water get on the sides of the jar, otherwise it may burst! Leave the fruit in boiling water for 5 - 10 minutes, during which time they will become much softer.

Carefully pour the water back into the pan and add sugar. Place the water on the fire and bring to a boil, stirring occasionally until the sugar dissolves completely. For more aroma and taste, you can add a bag of vanilla or ground cinnamon.

Pour hot syrup into jars of apricots. Roll up with a special key and sterilized tin lids. Turn the jars over and wrap them in a warm blanket. Leave in this state until completely cooled. Store these jars in a cool place.

Not as difficult as it might seem at first glance! Let the process of preparing for the winter become a pleasant pastime for you!

Good luck with your preparations and bon appetit!

How nice it is to take out a jar of canned sunny apricots in a cold, snowy winter and remember summer while enjoying their taste. But how to preserve them and what else can you do with apricots for the winter besides jam?

Apricot compote with honey

Ingredients:

• apricots – 3 kg;
• honey - 750 g;
• water – 2 l.

Preparation

Ripe but strong apricots are washed and placed in jars. Mix water with honey, boil and pour syrup over apricots. Let the apricots cool and close the jars tightly. Next, we sterilize the jars. In this case, three-liter jars should boil for 10 minutes, two-liter jars - 8 minutes.

Apricots canned in their own juice

If you like to eat apricot after apricot, but deny yourself this because canned apricots are very sweet and you are watching your figure, then try making them without sugar. You may ask how to preserve apricots without sugar; is there no unsweetened syrup? It’s just that our canned apricot will bathe in its own juice, and it doesn’t need sugar at all.

Let's sort through the apricots, selecting firm and fresh ones. Wash them in cold water and cut them in half, remove the seeds. Place the apricot halves in a wide saucepan and fill with water at the rate of ½ cup of water per 1 kg of apricots. Cover the pan with a lid and leave to simmer over low heat until the fruits are covered with juice. Next, put the apricots with juice in sterilized jars so that they are filled to the hangers. Now we sterilize the jars; for liter jars it will take 15 minutes, for half-liter jars – 10 minutes. Afterwards, close the jar immediately.

Apricot compote with wine

If you are tired of the usual compote, and the previous recipe is not to your taste, because the apricot should still be sweet, try the preparation with wine and sugar. Alcohol will give the compote a pleasant aroma and taste, and will give you the glory of a sophisticated cook.

Ingredients:

• apricots - 600 g;
• sugar – 300 g;
• citric acid – 10 g;
• wine (any) – 50 g.

Preparation

Wash the apricots, cut them in half and remove the pits. Next, pour sugar into the pan, add hot water and stir until the grains are completely dissolved. Place the apricot halves into the syrup, add citric acid and bring to a boil. Then pour out the wine and pour the compote into sterilized jars. Close the jars and leave until completely cooled.

Apricot chutney

Apricots are also good for making sauces, such as chutney.

Ingredients:

• apricot halves – 830 g;
• onion – 140 g;
• sugar – 300 g;
• vinegar (balsamic or apple) – 300 g;
• raisins – 160 g;
• garlic – 3 cloves;
• cinnamon – 1/3 stick;
• cloves – 10 buds;
• allspice – 5 peas;
• chili pepper – 2 pods;
• fresh ginger – 25 g;
• sea ​​salt – 1 teaspoon.

Preparation

Cut the onions and apricots into slices, chop the garlic or press through a press. Finely chop the ginger and pepper. Mix all ingredients, place in a saucepan and bring to a boil over medium heat. Boil for 10 minutes, and then reduce the heat and simmer to the desired thickness. Cool the finished sauce and put it into jars. The chutney is stored in the cold.

Apricot and apple ketchup

If the word "chutney" scares you a little, try making a sauce under the more common name "ketchup." From apples and apricots. Why not?

On hot summer days you need not only to relax, but also to think about winter. Preservation: There is a lot that needs to be done in order to make healthy and tasty supplies for your family. And canning apricots can take the lion's share in this process. This amazing and sunny fruit is not only tasty, but also healthy. It is not surprising that housewives have found many ways to stock up on them for the winter.

Jam “Inseparable couple”

The best way to highlight and diversify the taste of apricot is with an orange. Two “suns” will be swept away from your table in the blink of an eye. And even a novice housewife can cook it.

What it will need:

• ripe apricots;
• ripe orange;
• sugar;
• vanilla;
• banks;
• covers;
• large aluminum basin or other large cooking container;
• seaming key.

How to do:

1. First you need to decide on the proportions of the components. The standard proportions of apricot, orange and sugar look like this: 1 kg/1 piece/0.5 kg, respectively. But the quantity of products can be varied to suit your taste.
2. The proportions have been chosen, it's time to prepare the apricots. To do this, they are carefully sorted and rotten, broken or deformed are removed. We will close them in halves. Carefully divide them into two parts and remove the pit.
3. Place the prepared fruits in a bowl and add sugar. Leave for several hours until the juice begins to release.
4. While the process of juice extraction is underway, you need to take care of the jam container. It is thoroughly washed not only with detergent, but also with soda. After this it is sterilized. This can be done over steam by placing a special sterilization attachment on the pan. Or you can fry it in the oven at high temperature.
5. When all the sugar becomes moist from the juice, it’s time to put the future jam on the fire. The temperature does not need to be high; it is best to simmer the fruit for a couple of hours on low heat. But first you need to let them boil. And remove the foam from the jam with a slotted spoon.
6. Half an hour after boiling, add the orange to the jam. It is first doused with boiling water, dried and cut into either halves or quarters. Add vanilla.
7. The cooking time depends on the consistency you want the final product to be. The most commonly used test is the “soft ball”. To do this, you need to drop a drop of hot syrup into a glass of cold water, and if you can get it out and form a soft ball with your fingers, then you can finish cooking. For a more viscous jam, cook until the consistency of the ball becomes firm.
8. Pour hot jam into jars. Cover with lids and order with a special key. You can turn them upside down and leave them to cool under a blanket.

Recipe with quince

This is an amazing tandem of apricot and quince. Moreover, it can be used as an independent dish, as a decoration for desserts and cakes, and also as a base for a drink. Moreover, these can be both simple drinks and alcoholic ones.

What you will need for this:

• apricots (washed, halved);
• quince (washed, skinned, cut into pieces);
• sugar;
• water;
• banks;
• container for sterilization;
• seaming key;
• saucepan for boiling syrup.

How to do:

1. It is advisable to cut the quince into small cubes.
2. First you need to boil the syrup. To do this, add 200 ml of water per 1 kg of sugar. We put it on fire.
3. When it boils, you need to remove the foam with a slotted spoon and reduce the temperature to a minimum.
4. Place the quince in the syrup and cook until the bubbles on the syrup become heavy.
5. While the quince syrup is cooking, prepare the apricots. To do this, put halves of apricots in clean and dry jars up to half the volume of the container.
6. Pour in hot syrup with quince. Fill the cans with enough to fill your finger to the hanger. This is important, otherwise when boiling the liquid will overflow the edges, compromising the integrity of the container.
7. Place in a container for sterilization. The procedure time is 20 minutes from the moment the water boils. This is for a half-liter container; if the container is larger, we increase the sterilization time.
8. Carefully remove from the water, roll up and place in a blanket to cool.

"Crazy Apricot"

This is the recipe that will give you not only a tasty and healthy stand-alone dish for the winter, but also an excellent layer for a cake or pastry. And also syrup for impregnation or for a drink.

What it will need:

• halves of ripe, firm apricots;
• sugar;
• water;
• lemon acid;
• banks;
• covers;
• seaming key.

How to do:

1. Prepare a thick syrup from sugar, water and citric acid. Cooking ends with a successful “soft ball” test.
2. Place the apricot halves into the hot syrup, removed from the heat, without stirring them, but lightly pressing them into the syrup.
3. Leave it like this for 30 minutes.
4. Carefully remove the apricots from the syrup and place them in a container prepared for preservation.
5. Fill the jars tightly with apricots.
6. Heat the syrup until it boils and pour it into jars of fruit.
7. Cover with lids and roll up.
8. Leave to cool upside down under the blanket.

We close the remaining syrup in separate jars.

Apricots, canned: sunny halves without sterilization

One of the best fruits for canning is, of course, apricot. In the cold winter, it’s a joy to take a jar of sunny halves out of the refrigerator and brew some good tea. The main advantage of preserving apricots is their simplicity. The main thing is not to deviate from the technology specified in the recipe.

What you will need:

• apricots (not crushed, not overripe) - 2.0 - 2.5 kg;
• sugar - 0.400 kg;
• boiling water for syrup - 1.2 l.

What to do:

1. Prepare 3 liter jars. Wash them thoroughly, preferably with detergent. Steam 3 lids.
2. Wash the apricots. Check carefully to see if they are wrinkled, spoiled or overripe. Overripe apricots will steam too much and will not make good halves. It makes sense to use overripe apricots in jam. And for canning in halves, it will be better if the apricots are even slightly unripe.
3. Cut the processed apricots into halves. Remove the seeds. Place the apricot halves in prepared containers.
4. Fill the containers with boiling water. Let stand for 2 minutes. Remove water.
5. Prepare syrup. Boil 1.2 liters of distilled water with added sugar.
6. Pour the finished syrup into containers with steamed apricots. Close.
7. Place the jars on the lids. Wrap up for at least 6 hours. During this time, the apricots will steam well.

In its own juice (no sugar)

This is a labor-intensive, but very tasty and healthy dish. It will be an excellent solution for those who are watching their figure, because it does not contain a drop of sugar or preservatives. If desired, you can add sugar to it. This can be done during the juice cooking process or in a mug in winter.

What you will need for this:

• apricots;
• water;
• container for sterilization;
• banks;
• covers;
• seaming key.

How to do:

1. First you need to prepare the juice. To do this, you can use a juicer or juicer. Or you can do it manually. Place the peeled apricots in a large saucepan and add enough water to just cover them. The water should be cold. Place on the fire and cook until the fruit is completely cooked. Be sure to mix.
2. Then pour the drink through a sieve. Using a mallet, we grind the pulp of the fruit through it.
3. The juice needs to be boiled and can be used further, or you can roll it up like this.
4. Place apricot halves in clean, preferably liter jars.
5. Fill them with juice. You need to pour without reaching the hanger of the jar by at least a centimeter.
6. Let it sterilize for 25 minutes.
7. Then we roll them up and leave them to cool, well wrapped.

Sweet drink: a very simple recipe

This is a very simple recipe that will delight you with a tasty and aromatic drink in winter. And preparing it couldn't be easier.

What you will need for this:

• elastic apricot halves;
• water;
• lemon acid;
• sugar;
• 3 liter jars;
• covers;
• preservation key.

How to do:

1. For such purposes, it is advisable to have a 3-liter kettle. We fill it with water and set it to boil.
2. While the water is heating, place the clean apricot halves into jars. The amount of fruit is up to taste, but not less than a third of the container volume. Jars must be washed and sterilized in advance.
3. Pour a glass of sugar and a teaspoon of citric acid into each jar.
4. Pour boiling water over it and roll it up.
5. Shake until the sugar grains are completely dissolved. Let it cool upside down.

If you want a sweeter drink, add more sugar.

Delicious apricots for the winter in syrup (video)

This is how you can easily and simply stock up on delicious apricots for the winter. And your family will be grateful to you for such delicacies and the work you put into preparing them. And if you experiment, you can get amazing new, exclusive dishes from basic recipes. For example, add not only apricot to the drink, but also some other fruit or berry. And that’s it, its aroma and taste will immediately change. He will only become richer and more useful. So experiment - it's useful!

Step 1: prepare equipment and water.

First of all, we prepare all the equipment, look through the jars so that there are no cracks or nicks on the necks, as well as screw caps for rust. We wash them under cold running water using a kitchen brush and soda. Then we sterilize in any convenient way, which you can learn about in more detail by following this link. Next, boil 1–1.5 liters of purified water in a kettle, place the prepared dishes on a perfectly washed countertop and proceed to the next step.

Step 2: prepare the apricots.

We rinse the sorted apricots under cold running water, place them in a deep colander and leave them in it for a while so that excess liquid drains from the fruits and they dry.

Then we cut each fruit into 2 rugs, remove the seeds from them and put the pulp into sterilized jars. The above quantity of apricots will yield approximately 3 servings.

Step 3: canning apricots.

Now pour 3-5 tablespoons of granulated sugar into the jars. Its amount can be adjusted to taste depending on how concentrated the syrup you want to end up with. After this, put a kitchen towel folded in 2-3 layers on the bottom of a large deep pan, and place the container with fruit on it.

Then fill the apricots with almost cooled boiled water from the kettle so that it completely covers them, and fill the saucepan itself with cold running water, not reaching the level of the necks by 2-3 centimeters.

Cover the jars with sterilized lids and place the resulting structure on high heat. After boiling, reduce its level to medium and sterilize the preservation 10–12 , and for greater confidence 15 minutes.

Then, using kitchen tongs, we take the jars out of the boiling water one by one, place them on a cutting board using a dry linen towel, tightly close the lids and turn them upside down. We carefully check that there are no gaps, and only after that we place the preserved food on the floor with the lids down. Cover it tightly with a woolen blanket and cool to room temperature for 2–3 days without sudden temperature changes.

When the apricots are steeped, wipe each jar with a damp kitchen cloth and place them bottom down in a cool place: cellar, basement, pantry.

Step 4: Serve the canned apricot.

Canned apricot is an excellent winter preparation that retains its taste for 6 to 8 months. Fruits can be enjoyed just like that or used as an addition to any desserts, pastries, creams, ice cream, and the syrup will make excellent jelly, compote or jelly. This preservation will be beneficial and will delight you with its wonderful sweet taste!
Bon appetit!

Fruit pits can be used to make apricot jam;

Peaches and plums can be preserved using the same method;

For this type of preparation, it is better to choose dense, fleshy, slightly underripe apricots;

Very often a pinch of cinnamon and ground cloves are added to the jars;

If the peaches are too sweet, add citric acid to taste to each jar.