Apricot compote with a stone for the winter. Pitted apricot compote for the winter

One of the most delicious winter preparations is apricot compote, but sometimes you want the drink to turn out to be both healthy and beautiful. In this case, a compote of apricots with pits is boiled to preserve whole fruits. In winter, you can decorate cakes with apricots from compote, you can bake pies with them and add them to desserts.

This recipe for pitted apricot compote, for sure, can be found in your mother's or grandmother's cookbook - in the old days, compotes were often cooked in this way.

Ingredients:

• filtered water - about 12 liters;
• domestic white sugar - 5-7 glasses;
• citric acid - 15 g;
• ripe apricots - 5 kg.

Cooking

The most important thing is that the compote of apricots with pits turns out to be really tasty and beautiful, choose the right fruits. Too ripe - soft, with bruises, with a thin skin, they will burst and the syrup will turn out cloudy, and the fruits themselves will look unpresentable. Unripe apricots will not steam, so the compote may not work out, “explode”. Therefore, we choose ripe apricots, not damaged, not wrinkled, but firm, with dense skin and elastic pulp. We wash them thoroughly and let them drain. While the apricots are slightly dry, wash the jars, preferably with baking soda, to remove dirt and degrease, rinse well and leave to drain. Next, we sterilize the jars for 5 minutes over hot steam. We lay out apricots in them, fill the containers almost to half. However, if you want to get a stronger compote, you can fill the jars to the top. Filling the sterilization tank hot water, after laying the bottom with a towel or putting a special grill. Cook syrup from water, acid and sugar. Let it boil for about 6-8 minutes, then pour it into jars with apricots. We put the jars in the tank, cover them tightly with metal lids and sterilize after boiling water in the tank for at least 20 minutes. After that, we roll up the compote, turn the jars over, wrap them up and let them cool. Apricot compote for the winter, cooked with seeds, is better to drink first.

It is possible to roll up a compote of apricots with pits without sterilization, however, some dexterity will be required when draining hot syrup from jars, so it is better to prepare a special lid for this procedure in advance with holes into which the berries will not pass.

Ingredients:

• hard medium-sized apricots - 4 kg;
• white sugar produced in the CIS countries - 4.5-5 glasses;
• - about 8-10 g;
• cherry late varieties - 2 kg;
• water - 8-12 l;
• - 1 small bunch.

Cooking

Depending on the desired concentration of the drink, you can take less or more water, and the amount of sugar is calculated based on the sweetness of the berries. We sort out the fruits and wash, of course, remove twigs and leaves, crumpled and damaged berries. While the cherries and apricots are draining, we are engaged in jars: they must be thoroughly washed and sterilized. It is most convenient to do this over a pot of boiling water, in which the lids are sterilized at the same time. We put apricots and cherries in a container, we distribute them equally, at least half filling the jars. Cook the syrup: put mint in boiled water and add sugar and citric acid. Cook on minimum heat for about 5 minutes, filter, let it boil, pour into jars. Cover tightly with lids (do not roll up) and leave for about a quarter of an hour. Carefully drain the syrup back (at this stage, you need to be as careful as possible so as not to burn yourself and not spill the syrup) and let it boil. Boil the syrup for about 2 minutes, pour it into jars again and immediately twist. We get a rich cherry-apricot compote with a stone for the winter, the recipe can be modified by adding other berries to taste: dogwood, raspberries, black or red currants, gooseberries.

Today I will tell you how to cook delicious apricot compote for the winter without sterilization. The recipe is designed to use ripe and sweet fruits. The more aromatic they are, the tastier the compote will eventually turn out. But overripe fruits are not suitable for us. When scalded with boiling water, they will turn into mashed potatoes, although the drink will turn out delicious, it will not be so appetizing in appearance. If you have your own garden, then it is better to harvest on your own, carefully picking the fruits from the branches. But I recommend discarding carrion, impacted or starting to rot fruits immediately, compote from them will not stand well, even if you cut off the damaged pulp.

Total time: 30 minutes / Cooking time: 10 minutes / Yield: 3 l

Ingredients

on 3- liter jar

• pitted apricots - 500 g
• sugar - 1 tbsp.
• citric acid - on the tip of a knife
• water - 2.5-2.7 l

How to cook apricot compote for the winter

First you need to thoroughly wash and sterilize the jars with lids. The optimal container for compote is a 3-liter jar. It fits about half a kilogram of apricots. I wash the fruits, then I cut each apricot in half with a knife and take out the stone.

I fill the prepared jars with fruit halves - about 1/3 of the volume. If you like more concentrated compotes and prefer to dilute them with water after uncorking, then you can put more fruit by filling the container 1/2 of the volume.

I put 1 glass in each jar of apricots granulated sugar(1 tbsp = 200 ml). I immediately add citric acid, at the tip of a knife - it will give a slight sourness to the drink and allow it to be better preserved.

Separately, I bring clean spring or filtered water to a boil. I fill jars with boiling water up to the very neck. To prevent the glass from cracking, you need to pour not along the walls of the can, but in the center. For reinsurance, you can put a wide blade of a knife under the bottom. I cover the jars filled with boiling water with lids (but do not cork!) And leave to evaporate for 20 minutes.

After insisting, carefully pour the broth from the jars into the pan. Bring to a boil and boil for 2-3 minutes. I pour the hot syrup back into the jars and immediately roll it up with sterilized lids. I turn the workpiece upside down. I wrap it in a blanket and leave it in this form until it cools completely.

You can take a sample in a week, but it is still better to save stocks until winter. In a dry and cool cellar, preservation will last until the next harvest, that is, 1 year.

Homemade preparations are an excellent substitute for store-bought juices, as they are much healthier and tastier. Apricot compote, rolled up for the winter with your own hands, is no exception. Apricots are rich in various beneficial elements such as vitamins B1 and B2, vitamin C, copper, cobalt, manganese and iron. By the amount of potassium, apricot is in the top five: in fresh fruit it contains 305 mg, and in dried apricots as much as 1710 mg.

With beriberi and heart disease, it is useful to include apricots in the daily diet. Also, orange fruits are recommended to be consumed while dieting.

Almost any housewife knows how to make compote from apricots. For those who are just learning how to preserve, you can try to roll up vitamin compote according to the recipes below.

To prepare compote, it is better to take ripe but firm apricots: unripe fruits will give the compote a bitter aftertaste, and overripe ones will make it cloudy.

Compote fruits can be used for decoration culinary masterpieces or for fruit salads.

Apricot compote by pouring

Beginners of the "seaming business" will need a photo recipe for compote from apricots for the winter, which shows step by step all the stages of preparation.

Ingredients for a three-liter container:

• granulated sugar - 200 g;
• water - 2.5 l;
• ripe apricots - 800 g.

Cooking technology:

Compote from apricots in the double filling method

This apricot compote recipe does not require sterilization. Another feature is that sugar is placed directly in the jar, without making syrup.

Ingredients for one 3 liter jar:

• apricots - 0.6-0.7 kg;
• sugar - 200 g;
• water - 2.5 liters.

Cooking technology:

Concentrated apricot compote

Since the compote will taste very sweet and rich, you can roll it into liter jars and dilute it with water to taste before use. The amount of sugar to make syrup depends on the amount of water. On average for one liter jar you need 350 g of ready-made syrup.

Ingredients:

• apricots - 600 g;
• sugar - at the rate of 500 g per liter of water;
• water - in the amount necessary to completely fill the jar.

Cooking steps:

Apricot compote with peeled pits

Before you roll up a compote of apricots with pits for the winter, you need to taste the core. Only sweet kernels are suitable for consumption. If they are bitter, it is better to throw them away.

in the nucleoli apricot kernels present hydrocyanic acid, which tends to accumulate during long storage and can be harmful to the body. Such compotes cannot be stored for a long time, they must be opened first.

Components:

• hard apricots - about 3 kg;
• water - 1 l;
• granulated sugar - 0.9 kg.

Cooking technology:

1. Wash apricots, remove pits.
2. Break the bones and take out the kernels, trying to keep them whole. Peel the kernels from the thin skin. To make it easier to remove, it is recommended to fill the kernels with hot water and let stand for 15 minutes.
3. In prepared clean jars, put apricots (cut down), rearranging them with peeled kernels. Banks may not be sterilized, since the compote itself will be subject to this process.
4. Make syrup and fill fruit jars with it to the very neck.
5. Immediately roll up and then sterilize the rolled up jars for 10 minutes.
6. Carefully remove the jars, turn over and wrap.

Spicy compote of peeled apricots with rum

A piquant flavor of apricot compote for the winter can be given by adding a little rum to the jar just before rolling. In the absence of it, you can replace it with cognac.

Compote ingredients:

• hard apricots - 3 kg;
• water - 1.5 l;
• granulated sugar - 1 kg;
• rum - to taste (about a tablespoon per liter of compote).

Cooking technology:

Apricot compote with fanta flavor - video

Apricot compote with honey syrup

A simple recipe for apricot compote for the winter using honey instead of sugar will impress the sweet tooth. Compote - for an amateur, as it has a sugary-sweet taste. If desired, it is diluted with water before use.

Ingredients:

• fruits - 3 kg;
• water - 2 liters;
• fresh honey - 0.75 kg.

Cooking steps:

Whole apricot compote with apples

Other fruits can be added to apricot compote, which will give it different flavors. For example, very tasty and useful compote obtained from whole apricots and apple slices.

Ingredients on three-liter jar:

• 0.5 kg and apricot;
• water - 2.5 liters;
• granulated sugar - 400 g.

Cooking steps:

1. Sort fruits and wash thoroughly.
2. Remove core from apples, cut into slices.
3. Put fruit in a sterilized container and pour boiling water on top to warm for 20 minutes.
4. Carefully drain the water from the jars and boil sugar syrup on it.
5. Fill jars with prepared syrup and roll up immediately. Wrap compote and leave for a day.

There is nothing difficult in making compote from apricots for the winter. All you need is the fruits themselves and a little time. But with the onset of long winter evenings, it will be so nice to please loved ones with vitamin preparations made with love and care for them.

The apricot season is short, maximum the first third of summer. Of course, it is most useful to eat these fruits in fresh, stock up on vitamins, which is called "from the manufacturer", however, if you want to replenish yourself with vitamins not only in summer, you should think about rolling up apricot compote for the winter. Apricot is a delicate, perishable fruit, so if you decide to cook apricot compote for the winter, it is advisable to do it right away, without postponing the right thing for tomorrow.

When choosing a cooking method, a recipe option, thinking through the subtleties and nuances, do not bother yourself much, anyway, you will get approximately the same compote of apricots for the winter, the recipes differ not significantly, mainly in the way of laying the fruits: they are placed either whole or cut lengthwise stripe. The variety of this compote can be provided by combining apricots with other fruits and berries. In compote, in addition to apricots, cherries, plums, strawberries and other fruits are usually added. Such drinks are obtained in an interesting and unusual way: compote from apricots with oranges for the winter, compote from oranges with lemon for the winter. But, anyway, any apricot compote for the winter, simple or combined, it always turns out to be very fragrant and beautiful. For quick preparation, saving time, apricot compote is often made for the winter without sterilization, pouring boiled water or hot syrup over prepared foods. However, before that, jars and lids must be thoroughly washed and scalded with boiling water. It is better to remove seeds from fruits, but many housewives, in order to save time, prepare compote from apricots with stones for the winter. Such a compote should be consumed within the first year, because. further bones become unsafe for health.

A real compote of apricots for the winter is very beautiful and presentable, the photos of this drink, presented along with the recipes, glow with a bright sunny color. It should be prepared in the summer fruit season.

Take advantage of the tips experienced housewives how to cook apricot compote for the winter:

For the preparation of compote, ripe apricots are selected, ripened precisely on the tree, and not removed and lain in the kitchen for some time;

Ripe, dense apricots will not lose their shape and appetizing appearance in compote by winter;

The main thing when preparing apricot compote is to correctly calculate the amount of sugar, follow this, clearly follow the recipes;

If you are making apricot pitted compote, be sure to use it within a year. The pits contain hydrocyanic acid, which is harmful to our body, which quickly passes from the pits into fruits;

Rolled-up jars with compote should cool upside down and wrapped in a blanket for at least 12 hours;

Compote jars can be stored at room temperature.