Apricot compote for the winter
Cooking products
for a 3-liter can
Apricots - half a kilo
Sugar - 1 glass
Water - about 2 liters
How to cook apricot compote
To prepare compote from apricots, select fresh and strong, not overripe fruits. Wash them, halve them and remove the seeds. Boil the syrup: add sugar to 2.5 liters of water and bring to a boil over low heat, cook for 5 minutes.
Sterilize 3-liter jars (hold over steam for 5 minutes), put apricots and pour hot syrup. Insist for 20 minutes, then drain the syrup into a saucepan and boil. Then refill the jars with syrup. Close the jars with lids, turn over, cover with a blanket and in this state wait for cooling. After that, remove the jars with apricot compote for storage.
Simple apricot compote
A pound of apricots is poured with 3 liters of boiling water, 5-10 tablespoons of sugar are added to taste. The compote is brought to a boil, cooked for a couple of minutes and the fire turns off. In this form, the compote stands before cooling, after which you can drink a soft drink. It should be stored in a saucepan in the refrigerator, it will retain its beneficial properties for 2 days.How to cook compote from apricots and oranges
Proportions for compoteApricots - 1 kilogram
Oranges - half a kilo
Sugar - 1 kilogram
Citric acid - 1.5 teaspoons
Water - 5 liters
How to make apricot and orange compote
Wash and peel apricots with a food brush. Divide each apricot in half and remove the seeds. Cut out the dark areas of the fleshy part of the apricots. Wash oranges, peel and pits. Squeeze out the orange juice and strain.
Pour water into a saucepan, put on fire. When the water is warmed up, add and stir the sugar. Boil the syrup for 5 minutes after boiling. Pour orange juice into the water, add citric acid. Boil for 5 minutes.
Pour the syrup over the apricots and roll up the jars with lids. Cool compote and store.
Fusofacts
What apricots to cook compoteFresh and frozen fruits are suitable for compote. If you take fresh - take fatter and more aromatic, such will give more juice and will be sweeter. The only disadvantage of this choice is that the compote will be cloudy. From dense compote will turn out sour and you will need to add more sugar. The advantage of dense fruits is that the compote will turn out transparent, and the fruits will not lose their shape during cooking.
About apricot pits in compote
It is not necessary to remove the stones if the compote is intended for immediate consumption (within 1-2 days if stored in the refrigerator). If the compote is prepared for the winter, the jars may explode due to the seeds, and even if the drink survives, it will most likely taste bitter.
What can be added when cooking apricot compote
In compotes, apricots go well with apples, pears, peaches, almost any garden berries. For seasonings, vanilla or cinnamon are perfect, and if the apricots are sweet - a little lemon juice.
About the proportions of apricot compote
If the compote is needed for drinking, it is important that the liquid part is filled with taste, in this case it is important to boil everything from the apricots into the compote as much as possible. But there are compotes in which everything is filled with apricots from the bottom to the lid - it is obvious that they are prepared to preserve the juice in the fruits themselves. In this case, the proportions are more sugary so that minimally processed fruits can be reliably preserved in the sugar-rich syrup. For 1 liter of water, depending on the sweetness of the apricots, you need 150-300 grams of sugar, for unsweetened apricots, take 350 grams and slightly dilute with other berries or fruits.
If the apricot compote foams
If the cans are opened and the compote foams, the apricots were improperly processed or the sterilization rules were not followed. The next time you boil the compote, make sure that the fruit is carefully processed and that the jars are absolutely sterile at the stage of pouring the apricots.