Vitamin compote of apricots for the winter

Homemade preparations are an excellent substitute for store juices, as they are much healthier and tastier. Not an exception and compote of apricots, rolled up for the winter with their own hands. Apricots are rich in various beneficial elements, such as vitamins B1 and B2, vitamin C, copper, cobalt, manganese and iron. In terms of potassium, apricot is one of the top five: it contains 305 mg in fresh fruit, and 1710 mg in dried apricots.

With avitaminosis and heart disease, it is helpful to include apricots in the daily diet. Also, orange fruit is recommended to use under a diet.

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

For making compote, it is better to take ripe, but firm apricots: unripe fruits will give the compote a bitter taste, and overswept will make it cloudy.

Fruit compote can be used to decorate culinary masterpieces or for fruit salads.

Apricot compote by pouring

A new recipe for apricot compote for the winter is useful for beginners in the “zakatochnyi case”, in which all the steps of preparation are shown step by step.

Ingredients for a three-liter capacity:

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

Cooking technology:

1. Fruits rinse well, divide into two parts and remove the bones.
2. Pre-sterilize compote canning container.
3. Put apricots in a jar, add boiling water and let it stand for 15 minutes.
4. Infused water from the cans is carefully drained, add sugar and prepare syrup.
5. Pour the apricots with syrup.
6. Roll up, put the banks down their neck, wrap.

Compote from apricots by double filling

This recipe for apricot compote does not require sterilization. Another feature of it is that sugar is put directly into the jar, without preparing a syrup.

Ingredients:

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

Preparation technology:

1. Wash the apricots, remove the stones and apply up to 1/3 of their volume in the previously sterilized jars.
2. Pour sugar on apricots from above in a jar.
3. Fill cans with boiling water, filling them with only half. Let stand for 15 minutes, no more, otherwise the glass container will cool. In the meantime, put the pot of water on the fire for the second pour.
4. After the water boils, add cans of boiling water to the top.
5. Compote roll up, turn over and wrap.

Concentrated apricot compote

Since the compote will taste very sweet and full, you can roll it into liter jars and dilute with water to taste. The amount of sugar for making syrup depends on the amount of water. On average, one liter jar need 350 g of the finished syrup.

Ingredients:

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

Cooking steps:

1. Rinse apricots, cut, cut and select the bones. Put in liter jars cut down.
2. Boil sugar syrup, pour it into jars with apricots and cover them with lids.
3. Put an old towel on the bottom of a wide saucepan. Top put the jars with compote, pour warm water into the pan and let it boil.
4. Next, turn down the heat and sterilize the compote for 20 minutes.
5. Carefully pull the jars out, close them with the sealer key, and put them upside down. Cover with a blanket on top and leave to cool.

Compote from apricots with peeled stones

Before rolling compote from apricots with stones for the winter, you need to try the core to taste. Only sweet kernels are suitable for consumption. If they are bitter, it is better to throw it away.

In the nuclei of apricot kernels, prussic acid is present, which tends to accumulate during long-term storage and can cause harm to the body. Such compotes can not be stored for a long time, they need to be opened first.

Ingredients:

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

Cooking technology:

1. Apricot to wash, remove the bones.
2. Bones to break and remove the core, trying to be whole. Peel the core of thin skin. To make it easier to remove, it is recommended to fill the core with hot water and let it stand for 15 minutes.
3. Apply apricots( cut down) into prepared clean jars, transferring them to peeled kernels. Banks can not be sterilized, since the compote itself will be subject to this process.
4. Make a syrup and fill it with fruit jars right up to the neck.
5. Immediately roll up and then sterilize the rolled up jars for 10 minutes.
6. Gently reach the cans, turn them over and wrap them up.

Spicy compote of peeled apricots with rum

Spicy flavor of apricot compote for the winter can be given by adding a little rum to the jar just before it is rolled. In the absence of it can be replaced by brandy.

Components of compote:

• solid apricots - 3 kg;
• water - 1.5 liters;
• granulated sugar - 1 kg;
• rum - to taste( approximately one tablespoon per liter of compote).

Cooking technology:

1. Wash fruit and fold it into a colander. Blanch the whole fruit in boiling water for 3 minutes and then immediately dip them in ice water.
2. Carefully, taking care not to damage the flesh, remove the skin from apricots. Cut them with a knife and pull out the bones.
3. Apply the cleaned apricots in one-liter containers, sterilized beforehand.
4. Make a syrup and pour a can of fruit. Last, “under the lid,” add a little rum to each jar.
5. Roll up, flip and leave.

Apricot compote with a taste of forfeits - video

Apricot compote with honey syrupCompote - an amateur, as it has a sugary-sweet taste. If desired, it is diluted with water before use.

Ingredients:

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

Cooking steps:

1. Wash apricots, divide into two parts, remove the bone.
2. Put apricots in sterilized jars.
3. Cook honey syrup from water and honey and pour apricots over it.
4. Compote roll up and put sterilized for 10 minutes.
5. Take out the jars, turn them over, cover and leave for a day.

Compote from whole apricots with the addition of apples

You can add other fruits to the apricot compote, which will give it different flavors. For example, a very tasty and healthy compote is obtained from whole apricots and apple slices.

Ingredients for a three-liter jar:

• 0.5 kg of apples and apricots;
• water - 2.5 liters;
• granulated sugar - 400 g.

Preparation steps:

1. Fetch the fruit and wash thoroughly.
2. Remove cores from apples, cut into slices.
3. Place the fruit in sterilized containers and top with boiling water for warming for 20 minutes.
4. Carefully drain the water from the cans and boil the sugar syrup on it.
5. Fill the jars with the prepared syrup and roll up immediately. Compote wrap and leave for a day.

There is nothing difficult in making compote from apricots for the winter, no. All that is needed for this is the fruit itself and a little time. But with the onset of long winter evenings, it will be so pleasant to please your close ones with vitamin preparations made with love and care for them.