How to cook pitted apricot compote. A step-by-step recipe with a photo of how to cook canned apricot compote for the winter at home

Apricot is one of the sweetest, most common and delicious fruits and has its own characteristics of harvesting for the winter. In addition to jam, marmalade and jam, excellent compotes are made from it, the main recipes of which we will now consider.

What is useful compote from apricots

Apricot contains many useful elements and vitamins. It is easier to list the substances that are not in this fruit than those that are present in it: there is a whole set of vitamins - A, C, E, H and vitamin B in most of its manifestations; trace elements with metal content - iron, sodium, magnesium, calcium; other trace elements - phosphorus, iodine.

Compote retains some important properties of the feedstock:

• vitamin A perfectly supports vision, health and youthfulness of the skin, immunity;
• potassium useful for children, pregnant women and the elderly, it helps in the work of the cardiovascular system;
• magnesium helps reduce hypertension arterial pressure;
• phosphorus improves brain activity.

Important! For all useful properties drink, do not abuse it - there may be problems with excess weight and an overdose of sweets.

Subtleties of selection of apricots

Each degree of fruit filling has its own positive moment - they are tasty both barely turning yellow, and in a state of technical maturity. For different preparations of this fruit, it is necessary different stage his ripeness.

As for compote, here preference should be given to fruits that have a pronounced color, which is typical for a particular variety of apricots. Unripe, overripe, spoiled fruits are discarded - they, even in a single quantity, can spoil the contents of the entire canning container.

Sufficiently ripe fruit is slightly compressed in the palm of your hand. Ripe will be elastic and its pulp will return to its original shape. Overripe fruits will begin to be crushed in the hand, and in the compote they will boil and spoil appearance drink, making it cloudy. Green fruits will not add sweetness and color saturation to the compote, so it is better to use them for jam or use them for food after ripening.

Did you know? Apricots have been known since 4000 BC. e., but scientists have not yet decided on their origin - both China and Armenia are considered the birthplace of this fruit. The prevalence of culture speaks in favor of the first version, and the European name “Armenian apples” speaks in favor of the second.

Recipes

There are many recipes for preserving apricot compote. It all depends on the quality of the fruit and the preferences of the end user. But it is worth noting the main differences - compotes are cooked from whole fruits and from divided into halves; the stone is removed or remains in the apricot; the drink can be natural or with the use of additives; the product is sterilized or not.

You can cook apricot compote "on hastily without resorting to sterilization. It is only necessary to use this preservation during the winter, without leaving it for the next season.
Ingredients(based on three liter jar):

• ripe fruits - from 0.5 to 0.7 kg;
• sugar - 1 glass;
• water - from 2 liters to fill the jar.

Sequencing:

1. The fruits are sorted and washed under cold running water.
2. Banks are thoroughly washed with soda and steamed over steam or in the oven.
3. Apricots are placed in jars for a third of the volume, poured with boiling water, covered with a lid and aged for about 20 minutes.
4. Water is drained into a container, sugar is added and syrup is boiled.
5. Boiling syrup is poured into jars of fruit, after which the containers are rolled up with lids, turned over and wrapped tightly.

Important! Wrapping is a mandatory procedure for conservation. This ensures additional heat treatment and a gradual decrease in temperature without sudden changes.

Apricot compote with pits

Such a compote was prepared by our grandmothers and mothers for the future, so its components were calculated for several bottles.

Ingredients(based on 5-6 three-liter cans):

• sorted ripe fruits - 5-7 kg;
• sugar - from 6 to 7 glasses;
• citric acid - about 15 g;
• water - up to 12 liters.

Sequencing:

1. Apricots are sorted and discarded, wrinkled, with various inclusions and not ripe enough.
2. Banks are washed with baking soda and then sterilized for about 5 minutes.
3. Fruits in containers are stacked up to half the volume or to the top (in the event that there is a desire to get a more infused compote).
4. The syrup is boiled in water with the addition of sugar and citric acid for about 8 minutes, after which it is poured into jars.
5. Jars covered with metal lids are placed in a pot or tank of boiling water for 20 minutes.
6. The containers are rolled up with lids and tightly wrapped for several days.

Pitted apricot compote

AT this recipe to remove the stone, it is necessary to undress the fruit into two halves, which implies other conditions for the preparation of conservation.

Ingredients(for a three-liter jar):

• ripe apricots - 0.6 kg;
• sugar - 1 glass;
• water - up to a full jar (about 2 liters).

Sequencing:

1. Washed fruits are divided in half and placed in prepared jars by about a third of the volume.
2. Fruits are poured with boiling water and kept in water for 10-15 minutes, after which it is poured into a saucepan.
3. Sugar is added to the strained infusion and mixed until it dissolves.
4. The resulting syrup is brought to a boil and poured into a bottle of apricots.
5. The containers are covered with lids, rolled up, turned upside down and tightly wrapped until cool.

Sterilization can sometimes be replaced by the use of natural remedies that will manage to keep the preservation at its best.

Ingredients(for six liter jars):

• ripe apricots - about 3 kg;
• sugar - about 1 kg;
• water - 2.5 l;
• rum - 3 teaspoons.

Sequencing:

1. Raw materials are sorted and washed well.
2. Several pieces in a colander are dipped in boiling water for 2-3 minutes, cooled sharply in cold water, the skin is removed from them.
3. The fruits are carefully divided in half, the bones are removed from them, and the halves are laid out in jars.
4. Separately, syrup is prepared, which is poured into jars with prepared fruits. Half a teaspoon of rum is added to each container.
5. Banks are rolled up and covered until completely cooled upside down.

Apricot compote with honey

Sugar at home preparations in many cases can be replaced with honey. At the same time, the taste and nutritional properties of the resulting preservation can often be much better. Preparations with the addition of honey are no exception.

Hello! Let's continue today the topic of preparations for the winter. Recently, we have analyzed the methods of cooking and wonderful. For anyone who cares, I recommend reading it. And in this issue I bring to your attention recipes for making compote from apricots for the winter. If you have never had to deal with the preservation of compotes, then this post will be very useful for you, because here I tried to analyze the whole process in as much detail as possible step by step.

I am not a supporter of various fashionable drinks such as cola, fanta and the like. As for me, it's better to drink natural juices and compotes, rather than poison your body with any chemistry. And to be even more honest, I just don't like the taste of these drinks.

By the way, fanta lovers will find at the end of this review an interesting video recipe for apricot compote with oranges, which is easy to cook yourself, and the result is much tastier, with a more pronounced and bright taste and much more useful as well.

In this article, you will learn how to cook:

In general, compotes can be cooked from any fruit and berries. And you can combine several at once different types, so to speak, to combine different fruits. Therefore, as you might guess, you can get a huge range of different tastes, of which you will definitely find your favorite.

The most common, probably, are compotes made from cherries, apples and apricots. We will analyze the recipes of both of them later, and now I bring to your attention 5 recipes that will certainly not leave anyone indifferent to this drink.

Apricot compote for the winter pitted

The first cooking method will be pitted apricot compote. If you have enough time to tinker with the fruits a little, peeling them from the stones, then you will like this recipe. Oh, and one more thing: do not throw out the bones. In the future, you can chop them and add the kernels to the jam from the same apricots.

In the process of cooking, we will try to ensure that the berries remain whole and unharmed. To do this, I advise you to pay special attention to the maturity of the fruit when buying apricots. They should not be overripe, but greens should not be taken into account either. Try to take fruits of medium ripeness, and the taste contrast can be easily adjusted with sugar, based on your own preferences.

It also gives the number of ingredients that, in my opinion, are the most optimal for apricot compote. But, again, it is worth noting that there is no arguing about tastes. In case you are wondering, we used a slightly underripe fruit with firm flesh. And it always turns out excellent.

Ingredients for 1 liter jar:

• Apricots - 300 gr.
• Sugar sand - 150 gr.

Cooking:

Here is such simple recipe, having prepared according to which it always turns out very delicious drink. Having drunk it in the winter, you will definitely remember the summer. Try it and you won't regret it.

A simple recipe for apricot compote without sterilization

Now let's look at a few unusual option apricot compote. Its unusualness lies not in the fact that we will cook it without sterilization, but in the fact that we will take wild apricots. Although they are not as beautiful as homemade, they have their own unique aroma and specific pleasant taste, inherent in all wild berries and fruits.

If wild apricots grow in your area, then be sure to try to cook compote from them for the winter. I'm sure many will like it. In addition, we will add some apples to get a more pronounced aroma of the finished drink.

Ingredients for a 3 liter jar:

• Apricots - 600 gr.
• Apples - 200 gr.
• Sugar - 250 gr.

Cooking:

This compote can be stored at room temperature right in the apartment. If there is a basement, then, of course, it is better to store it in the basement.

Well, how do you like the recipe? Would you like to try it or not? If so, then feel free to go out of town where wild apricot grows and make preparations for the winter in the form of compote. By the way, the jam from it also turns out excellent. But more on that in one of the next issues.

Apricot compote for the winter with seeds

If you don’t have time to pit apricots, there can be many reasons for this. For example, you don't have time. Or are you planning to close a large number of cans of compote. Or you are just lazy, then this recipe is just for you.

It turns out it is no less tasty and healthy, and it takes much less time to prepare it. So, take the recipe into service, maybe it will come in handy for you. We will take the number of products based on the calculation for two three-liter jars.

Ingredients:

• Apricots - 1.2 kg.
• Sugar - 0.5 kg.

Cooking:

If you do everything as described above, then the cans of compote will stand for a very long time and are guaranteed not to open until you open them yourself. Good luck with your preparations! I am sure that you will succeed.

Recipe for apricot compote with citric acid

In order for your blanks for the winter to stand until the appointed hour and not “explode”, citric acid is often added to the composition, because it prevents the fermentation reaction. This is if you took very sweet and slightly overripe fruits. Otherwise, you can do without citric acid, as we did in the recipes above.

Let's figure out how we will prepare compote and in what quantities add citric acid. The ingredients are given for a 3 liter jar.

Ingredients:

• Apricot fruits - 500 gr.
• Sugar - 300 gr.
• Citric acid - 0.5 tsp

Cooking:

A simple recipe like all the others. I hope that the question about: “How to close an apricot compote with citric acid”, - you have disappeared and you can safely use this recipe.

Compote for the winter of apricots and oranges

To have variety, we sometimes add apricot compote, other fruits and berries. As you have seen above, we added apples to one of the recipes. Quite a bit, not so much for taste as for aroma. So now I want to show you another option where we will add oranges. Such a compote turns out to be very interesting both in taste and smell.

If you do not know what it is made of, then it is unlikely that you will be able to guess exactly what fruits were used in its preparation. To understand what is at stake, you can only cook it according to this recipe and everything will become clear to you without further ado.

Ingredients:

• Apricots - 350 gr.
• Oranges - 0.5 pcs.
• Sugar - 200 gr.
• Citric acid - on the tip of a knife

Cooking:

This is how compote is obtained. Very tasty and healthy, rich in vitamin C, which is very necessary in the winter season. Drink to your health!

Video recipe for compote of apricots and oranges with fanta flavor

As I promised at the beginning of the article, this compote recipe is especially for those who love Fanta. It has a very similar taste. To be honest, we tried to cook compote according to this recipe quite recently. It was then that I decided that when I write an article about compote, I will definitely share this recipe with you. And so. We watch and remember.

We didn't close it for the winter. To begin with, they prepared for a “test”. Nothing. Fine. The kids liked it the most. Well, this means that the recipe is successful and we will use it to close the compote for the winter. A little, of course. Five cans, maybe more. Let's see.

On this I want to draw a line and say goodbye to you until the next issue. I wish you successful and excellent preparations. So that not a single bank opens prematurely. Close and enjoy the result.

I hope that the article was useful for you and you found what you were looking for. Leave comments and bookmark the article so that it is always at your fingertips.

Thank you for your time. See you! Bye!

Choose ripe fruits and berries with dense pulp. Compote from unripe, most likely, will be tasteless and bitter. And overripe ones can spread and make the drink cloudy.

Ingredients are calculated per liter capacity. If you want to make more compote, just increase the amount of water, sugar and fruits.

ajafoto/depositphotos.com

• 300 g apricots;
• 100 g of sugar;
• 700 ml of water.

mr-ogorodnik.ru

• 200 g apricots;
• 150 g cherries;
• 150 g;
• 800 ml of water.

na-kyhni.ru

• 200 g apricots;
• 1 orange;
• 100 g of sugar;
• 700 ml of water.

vashvkus.ru

• 250 g apricots;
• 1 medium;
• 70-100 g of sugar (depending on the sweetness of the apple);
• 700 ml of water.

omj.ru

• 200 g apricots;
• 100 g strawberries;
• 50–80 g of sugar;
• 800 ml of water.

teleginatania/depositphotos.com

• 200 g apricots;
• 100 g blackcurrant;
• 100 g sugar
• 800 ml of water.

• 200 g apricots;
• 100 g plums;
• 100 g of sugar;
• 700 ml of water.

multivarca.livejournal.com

• 250 g apricots;
• 100 g raspberries;
• 70 g of sugar;
• 700 ml of water.

How to prepare fruits and berries

Before preparing compote, wash the necessary well.

1. apricots you need to clean the stalks, cut in half and get rid of the seeds. If the apricots are very large, the halves can be cut into 2-3 more pieces. You can make compote with whole apricots without removing the seeds. However, such a beautiful drink is recommended to be stored no longer than a year, and even less is better. AT apricot kernels contained Potential Toxic Levels of Cyanide in Almonds (Prunus amygdalus), Apricot Kernels (Prunus armeniaca), and Almond Syrup toxic hydrocyanic acid, which over time begins to concentrate in the compote itself. This can cause mild poisoning.
2. cherry better left with bones. Thanks to this, the compote will be more aromatic. True, it will not be possible to store it for a long time due to the same hydrocyanic acid. Cherries can be substituted for cherries. It is much sweeter, so you will need about 1.5–2 times less sugar.
3. oranges you need to disassemble into slices and remove all films and white streaks. If they are not removed, the compote may ferment.
4. Apples cut into 6-8 slices and remove the core. It is not necessary to peel them.
5. large strawberries can be cut in half, and small - boiled whole.
6. blackcurrant can be replaced with red or white. These berries are slightly sour, so you should add a little more sugar.
7. plums you need to cut in half and remove the bones.
8. raspberries must be cleaned of small debris and stalks.

How to cook compote from apricots

Put fruits and berries in a saucepan and sprinkle with sugar. You can put a little more sugar than indicated in the recipe. Nothing bad will happen from this. And if the finished compote still seems too sweet, it can be diluted with plain water.

Pour water into a saucepan and bring to a boil over medium heat. Then reduce the heat and cook the compote for another 5-7 minutes.

A couple of minutes before readiness, you can add spices or aromatic herbs to the compote, such as vanillin, cinnamon, cloves, nutmeg, cardamom, mint, or lemon balm.

Compote can be drunk immediately after preparation or rolled up for the winter.

If you plan to drink compote right away, cover the pan with a lid and leave to infuse for 2-3 hours. So the taste of the drink will be richer.

How to prepare compote from apricots for the winter

There are several ways to preserve a delicious drink with a summer flavor. But before pouring it into jars, they need to be sterilized, that is, disinfected. If this is not done, they may explode, and all your work will be in vain.

Jars and lids must be completely dry before canning.

Pour compote into jars and immediately roll up the lids. Turn the jars upside down, wrap in something warm and leave for several hours to cool completely.

How to preserve compote from apricots without cooking

To prepare such a compote, the same amount of ingredients as indicated in the recipes above is suitable.

How to make compote by pouring

Put fruits and berries in sterilized jars. Pour water for compote into the pan and pour. While stirring, bring to a boil. Pour the resulting syrup into jars and roll up.

Turn them upside down, wrap them in something warm and wait for the compote to cool completely.

How to make compote using the double pour method

The advantage of this method is that the jars do not need to be sterilized. Many housewives believe that with a double filling, it is enough just to wash and dry them thoroughly.

Put fruits and berries in jars. Boil water and pour it into jars. Close them with tin lids and leave for 10-15 minutes.

Then change tin lids drain - special plastic lids with holes - and pour the infused liquid back into the pan.

Add sugar to the water and, stirring, bring to a boil again. Pour boiling water into jars.

Roll up the lids, turn upside down, wrap in a warm thing and cool.

Apricots are sunny fruits with tender yet firm flesh, natural sweetness and excellent aroma. They are useful to eat fresh, and they are also suitable for a variety of desserts and preparations. A favorite delicacy of adults and children are apricot compotes prepared for the winter. Thanks to competent recipes, it is possible to preserve the benefits of fruits as much as possible and treat them to them at any time of the year.

In order for the winter preparation to turn out excellent and well stored, it is worth considering some nuances:

• for compote, it is better to use ripe fruits, with dense, not overripe pulp: due to unripe fruits, the drink will be bitter, and overripe ones do not tolerate heat treatment, the liquid becomes cloudy;
• apricots are quite whimsical, it is advisable to sterilize containers and lids for winter preparations;
• It is important to follow prescription recommendations.

Apricot preparation

An important step in the preparation of the drink is the preparation of the main ingredient:

• sort out the fruits, remove the rotten ones;
• rinse under running water;
• remove ponytails;
• if pitted fruits are used according to the recipe, they should be divided into halves and the pits removed.

The most tender pieces are obtained if you remove the skin from them, it is easy to do this if you scald with boiling water.

How to make apricot compote at home

There are many ways to prepare compotes for the winter at home: from one or more fruits, with the addition of spices and other ingredients. Just choose your favorite recipe.

A simple recipe for the winter step by step

You can quickly prepare compote without spending a lot of time and effort. For a 3 liter jar of goodies you will need:

• apricots - 20 pcs.;
• sugar - 0.3 kg;
• water.

Cooking method:

1. Prepare containers: rinse with soda, rinse and pour over with boiling water, boil the lids.
2. Fill jars with whole fruit or halves.
3. Pour boiling water into a jar and insist for 15-20 minutes.
4. Drain the liquid and boil again.
5. It is not necessary to boil the syrup, it is enough to pour sugar into a jar of fruit and pour boiling liquid over it.

• Containers can be rolled up or twisted and placed upside down.

Pitted "Five Minute"

To prepare delicious treat, it is not necessary to spend a lot of time.

Components:

• fruits - 0.6 kg;
• sugar - 1.5 tbsp.;
• water - 6 tbsp.;
• citric acid - 1.5-2 g.

Cooking algorithm:

1. Mix water and sugar, put on a slow fire.
2. Add fruit halves, citric acid to the syrup, boil everything for 5 minutes.
3. Remove the container from heat, cover with a lid and leave for 2-3 hours.
4. Add a little bit of wine - 10-15 ml per glass.

• The drink can be poured into sterilized containers and corked.

Underwire

If you make a blank from whole fruits, then the drink will acquire an interesting, slightly tart aftertaste. It will require:

• apricots - 12 pcs.;
• orange - ½ pc.;
• sugar - 80 g;
• water.

Cooking method:

1. Place fruit in prepared container.
2. Peel the citrus completely so that only the pulp gets to the apricots.
3. Fill the container with boiling water to the very top and leave to cool the liquid.
4. Drain the water, add sugar and boil over high heat for a couple of minutes.

• Pour the fruits with syrup and immediately close the container.

Without sterilization

A fragrant dessert of sunny fruits for the winter can be prepared without this procedure. For him you need:

• halves of fruit - 10-15 pieces;
• sugar - 125 g;
• boiling water.

Cooking:

1. Place the halves in a sterilized jar, cover with sugar.
2. Slowly pour boiling water over.
3. Roll up with a sterilized lid.

Preserving in this way is easy, and to make the sugar dissolve better, you can roll the jar from side to side.

With citric acid

This ingredient is often used for various preparations, including sweet ones. For a 3-liter jar of apricot compote you will need:

• fruits - 1 kg;
• sugar - 1 tbsp.;
• citric acid - 0.5 tsp;
• water.

You can roll up a drink as follows:

1. Place whole fruits in a container.
2. Pour sugar and citric acid into a jar.
3. Pour boiling water over everything and send it to be sterilized for about a quarter of an hour. You can do this by placing a covered jar in a pot of water and putting it on the stove.

• Roll up the finished compote.

Apricot mojito compote

Mojito is a rum cocktail, but it is united with preservation by the freshness that mint gives to the drink. . You can cook a refreshing compote from the following ingredients:

• apricots - 20 pcs.;
• lemon - 1 ring, 1.5 cm thick;
• mint - up to 10 leaves;
• sugar - 1 tbsp.

Preservation is very simple:

1. Prepare all components, lay in a 3-liter jar.
2. Pour boiling water over, turn over and cover with a blanket.

with grapes

When combined with these fruits, the drink acquires rich taste. It will require:

• apricots - 0.35 kg;
• grapes - 0.15 kg;
• water - 2 l;
• sugar - 150 g.

Cooking algorithm:

1. Peel the fruit, remove the seeds and place in a jar.
2. Rinse the berries, sort, remove from the bunches and put on top of the apricots.
3. Make syrup from water and sugar.
4. Pour boiling syrup over fruits and cover.
5. Infuse compote during the day.
6. Drain the syrup and boil again.

Pour the fruit again with hot sweet liquid, after which the container can be closed.

Sugarless

The drink can be prepared by replacing sugar with honey, it will also be tasty and rich. You will need the following products:

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

Workpiece preparation algorithm:

1. Fill sterilized jars 1/3 with fruit halves.
2. Add water to honey, cook syrup over low heat.
3. Pour hot liquid over fruits.

The jar should be rolled up and sent for a 10-minute sterilization.

With rum

You can give the workpiece a twist by adding a little of this alcoholic drink. Ingredients:

• apricots - 3 kg;
• sugar - 1 kg;
• water - 2.5 l;
• rum - 3-4 tsp

Cooking algorithm:

1. Peel the fruits from the skin and seeds, put in a jar.
2. Prepare syrup from water and sugar, add 0.5 tsp of rum. into each container.

After that, the jars can be rolled up.

With mint

Another way to prepare a refreshing apricot compote. It will require:

• apricots - 0.25 kg;
• mint - a pair of branches;
• sugar - 0.1 kg;
• a pinch of citric acid.

Cooking:

1. Put the halves of the fruit in a jar and pour boiling water over it.
2. Cover the container with a lid, leave the apricots for about half an hour.
3. Drain the liquid, add acid and send to the stove until boiling.
4. Pour the fruits with sugar, put mint.
5. Add filling and roll up banks.

With raspberries

From fruits and berries you can cook a delicious drink that will be very useful in the winter season. The following components are required:

• apricots - 1 kg;
• raspberries - 0.25 kg;
• sugar - 150 g;
• water - 2 l.

Cooking:

1. Cut the fruit in half or quarters.
2. Put the cut with berries in a jar by 1/3 and pour boiling water over 1/2.
3. Infuse the workpiece for 10-15 minutes.
4. Drain the liquid and boil for several minutes with sugar.
5. Pour compote with hot syrup and roll up.

With cherries

For a liter container you will need:

• 150 g of apricots and cherries;
• 1/2 lemon;
• 50 g sugar.

Cooking algorithm:

1. Place the berries in a jar and pour boiling water over 2/3.
2. Cover with a lid and let it brew for an hour.
3. Drain the filling from the jar into the pan, add sugar, lemon juice and boil for 1 minute.
4. Apricot halves should be placed in a jar with cherries, pour hot syrup over and roll up.

Concentrated apricot compote

A drink prepared according to this recipe must be diluted with water before use, it is too sweet, saturated. For him it is necessary:

• apricots - 2 kg;
• water - 3 l;
• sugar - 1 kg.

Cooking algorithm:

1. Jars 1/2 fill with halves of the fruit.
2. Pour them with prepared sugar syrup.
3. Sterilize containers for 7 minutes and roll up.

Compote storage

Canned compote made from fruits with stones is stored for a year. After this time, harmful substances - amygdalin and hydrocyanic acid - will be released in the drink.

Pitted apricot compote is stored for a maximum of 2 years.

Among the large abundance of fruits, one of the most summer and long-awaited fruits, perhaps, are apricots. They are so similar to the warm summer sun, and everyone is waiting for their appearance not only in order to enjoy these sweet berries to their heart's content, but also to prepare apricot compote for the winter. Thin sweet taste this drink with hints of sourness and enchanting aroma simply cannot but be liked.

Apricot compote for the winter is a great way to saturate the body with vitamins and nutrients in the cold season, and believe me, there are plenty of benefits in apricots! They contain a whole complex of vitamins (A, B vitamins, E, C, PP and H), as well as micro and macro elements such as potassium, magnesium, iron, calcium, fluorine, sodium, iodine and zinc. The rich nutritional composition allows apricots to effectively strengthen the immune system, improve work gastrointestinal tract, cleanse the body of toxins and toxins, reduce blood pressure and blood cholesterol levels, restore the nervous system, increase hemoglobin levels, improve skin and hair condition, improve metabolic processes and have a beneficial effect on the functioning of the heart, brain, liver and kidneys. Apricot compote for the winter perfectly quenches thirst and has excellent palatability, partially retaining the benefits of fresh fruits. Well, how to choose the right fruits for compote, read on.

To prepare compote from apricots, you should take ripe juicy apricots, which have a bright orange color. The smell of apricots must be pronounced so that it is subsequently transferred to the finished compote. The more aromatic the fruit, the tastier the compote will be. Try to choose dense and not overripe fruits, otherwise, during heat treatment, they may lose their shape and turn into porridge. Spoiled fruits for compote are also not suitable, otherwise the workpiece may ferment. A favorable time for collecting and processing fruits is the period from June to July.

Apricot compote for the winter can be prepared both from fruits with seeds and without them, dividing the apricots into halves. It should be borne in mind that apricot kernels contain hydrocyanic acid, which can accumulate in fruits a year after compote storage and pose a health hazard. In this regard, try to consume the rolled up drink throughout the year. When preparing compote, apricots can be boiled for some time or immediately poured with boiling water. Most in a good way cooking apricot compote, culinary experts consider pouring boiling water over the fruits twice - such a minimum heat treatment allows the fruit to retain its shape and make the compote transparent. Also, apricot compote for the winter can be prepared both with and without sterilization.

No less fragrant spices, such as cinnamon, cloves, ginger, anise and vanilla, perfectly complement the aroma of apricots, but you should not overdo it so as not to interrupt the delicate fruity taste. Also, apricot compote can be prepared with the addition of mint and other fruits such as apples, pears and oranges. It is worth noting that apricot compote for the winter turns out to be very high-calorie, so you should not get carried away with it - everything is good in moderation. It should also be used with caution in people with diabetes.

Apricot compote for the winter is perfect as a refreshing and thirst-quenching drink, it will be an excellent end to a meal, and can also be used as a base for desserts - for example, you can make jelly out of it. In addition, sweet apricot compote you can soak the biscuit, and add the remaining fruit to the filling for pies. Be sure to prepare apricot compote for the winter so that in the cold, by opening a jar of a drink prepared by yourself, you can feel the taste and aroma of summer!

Pitted apricot compote

Ingredients:
For one 3 liter jar:
500 g pitted apricots
200 g sugar
a pinch of citric acid
2.5-2.7 liters of water.

Cooking:
Sterilized jars fill a third with halves of pitted apricots. To get a more concentrated taste of compote, jars can be half filled with fruit. Add sugar and citric acid. Pour boiling water into the jars until it reaches the very neck. Cover jars with sterilized lids and leave for 20 minutes. After that, drain the liquid back into the pan, bring to a boil and boil for several minutes. Pour the liquid into jars and roll up the lids. Turn the jars upside down, wrap in a blanket and let cool completely.

Apricot compote concentrated (with sterilization)

Ingredients:
For one liter jar:
600 g apricots,
200 g sugar
350 ml of water.

Cooking:
Fill sterilized jars with apricots up to their shoulders (the seeds in the fruits can be removed or left by pricking the apricots with a toothpick). Boil syrup by dissolving sugar in water, and pour boiling syrup over apricots in jars. Put a towel at the bottom of a large saucepan, place jars on it and cover with sterilized lids. Pour in warm water to the shoulders of the cans and let it boil. Sterilize jars for 15-20 minutes, then seal tightly. Then the jars should be turned upside down, wrapped in a blanket, cooled and put away for storage. Compote prepared according to this recipe must be diluted with water 1:2 or 1:3 before use.

Apricot compote with mint for the winter

Ingredients:
For one 3 liter jar:
500 g apricots,
200 g sugar
5-6 mint leaves
1/2 teaspoon citric acid
2.6 liters of water.

Cooking:
Sterilize jars with lids. Cut thoroughly washed apricots in half, open and remove the seeds. Rinse the mint leaves well and dry them on a towel. Arrange apricots in jars, put mint leaves on top and pour boiling water to the top. Cover the jars with lids, wrap them in a blanket and let stand for half an hour. After that, using a special lid with holes, drain the liquid into a saucepan, add sugar and boil for 2-3 minutes until the sugar dissolves. Mix sugar syrup with citric acid and pour into jars. Roll up the jars with lids and cool under the covers, turning the jars upside down.

Compote of apricots with apples

Ingredients:
For one 3 liter jar:
300 g apricots,
300 g apples
500 g sugar.

Cooking:
Arrange in sterilized jars carefully washed whole apricots and apples, which must be cut into four parts, removing the core. Pour in boiling water, cover the jars with sterilized lids and let stand for 15-20 minutes, covering the jars with a blanket. Then drain the liquid from the jars into a saucepan and heat, adding sugar before boiling. Boil for a few minutes until the sugar dissolves. Pour sugar syrup into jars and roll up. Turn the jars upside down and let cool under a blanket, then remove the compote for storage.

Apricot compote with spices for the winter

Ingredients:
For one 2 liter jar:
250 g apricots,
200 g sugar
1/4 teaspoon ground anise
1/4 teaspoon ground ginger
3-4 cloves.

Cooking:
Put the apricots in sterilized jars so that they occupy two-thirds of the volume. Add spices (their quantity can be changed to your taste) and pour sugar. You can increase the amount of sugar for a sweeter taste. Pour boiling water into jars to the top. Put the jars in a wide saucepan, on the bottom of which you need to put a towel or wire rack. Cover jars with sterilized lids. Pour warm water into the pan so that it reaches the shoulders of the jars. Bring the water in a saucepan to a boil and sterilize the jars for 20 minutes. After that, the jars must be hermetically sealed, turned upside down, wrapped in a blanket and allowed to cool.

Apricot compote with rhubarb

Ingredients:
For one 3 liter jar:
700 g apricots,
200 g rhubarb
500 g sugar
2 liters of water.

Cooking:
Using a toothpick, prick the apricots in several places. Rhubarb cut into pieces. Arrange apricots and rhubarb in jars and pour boiling syrup made from sugar dissolved in water. Cover jars with lids and let cool. After that, pour the syrup back into the pan, bring to a boil and again pour into jars. When the contents of the jars have cooled, repeat this step again, and then roll up the jars.

Apricot compote for the winter is an incredibly fragrant and very tasty drink that you and your loved ones will definitely enjoy! Good luck with your preparations!