TOP 14 recipes for preparing canned apricots for the winter

These sunny fruits are loved by almost everyone. In addition to enjoying the harvest season, you can please yourself and your loved ones by making apricot preparations for the winter. They are recognized as one of the healthiest fruits, as they contain a large amount of valuable substances and vitamins, most of which are preserved during heat treatment. In addition, this low-calorie product is a companion to diets and fasting days.

Secrets of cooking apricots for the winter

Winter preparations from apricots are not difficult to prepare, but to get a good dessert it is recommended to use some secrets:

• so that the jam has a light amber color, you can add citric acid;
• You can add a sprig of mint and cinnamon to the compote, if desired;
• jams and preserves can be made spicy by adding cinnamon, cloves, and star anise.

Selection and preparation of raw materials

To prepare sauces, jam, and jam, the fruits must be ripe and soft. But for making jam in slices, candied fruits, drying, and compotes, it is preferable to use dense fruits from which the pit can be easily removed.

The fruits must be sorted, damaged and spoiled removed and washed.

How to properly prepare containers?

Containers for storing workpieces are prepared depending on whether sterilization is present in the recipe. If it is not there, all storage containers and lids must be sterilized in any convenient way.

What can you do with apricots at home?

Recipes for preparing these fruits for the winter are varied. The dishes turn out aromatic, sunny and amazingly tasty.

Apricot sauce

You can make sauces from these fruits as a spicy addition to meat.

Necessary:

• soft fruits – 1 kilogram;
• sugar – 250-300 grams;
• cinnamon – 6 grams;
• nutmeg – 3 grams.

Sequencing:

1. Boil the peeled fruits for 5-7 minutes in water (100 milliliters).
2. Beat with a blender and add the indicated ingredients. If desired, you can add citric acid or pour in 50 milliliters of lemon juice to provide sourness to the sauce.
3. Cook until reduced in volume by 2-2.5 times. Pour into prepared container.

Candied fruit

You can prepare candied fruits if you follow some recommendations.

Necessary:

• fruits – 1 kilogram;
• sugar – 850 grams;
• water – 80-90 milliliters.

Sequencing:

1. Make syrup from sugar and water.
2. Place fruit halves in boiling syrup. Let cool completely.
3. Drain the syrup, bring to a boil and pour over the fruit. After complete cooling, repeat. Number of repetitions – 5-7 times.
4. Boil the fruits with the syrup, after cooling, place the candied fruits on a tray and place them in a ventilated place to dry.

Thick jam

The highlight of the finished delicacy is its golden, homogeneous consistency. There are no skins or veins here.

Necessary:

• apricot – 1.3 kilograms;
• water – 160 milliliters;
• citric acid – 5 grams;
• sugar – 700 grams.

Sequencing:

1. Remove the seeds from the fruit, place in a saucepan, add water, and simmer for 10 minutes.
2. Pass through a sieve.
3. Add sugar and citric acid to the resulting puree and cook, stirring. Cooking time is a quarter of an hour. If you overcook it, the finished jam will have a darker shade.
4. Place into prepared containers.

Apricot jelly

The jelly is prepared according to the jam recipe proposed above. But it must be boiled down to 3 times the original volume. If the housewife doubts that it will turn into jelly, you can add gelatin. You will need 15 grams per 1 kilogram of fruit. It must be soaked, melted after swelling and added at the end of cooking.

Homemade marshmallow

This oriental delicacy will not leave any gourmet indifferent.In addition, it is healthy, so you can safely offer it to children instead of sweets.

Necessary:

• apricots – 1 kilogram;
• sugar – 650-700 grams.

Sequencing:

1. Grind the seedless fruits in a blender.
2. Add sugar. Cook, stirring constantly, until the mass reduces by 2-2.5 times.
3. Grease a baking sheet with oil (refined), lay out the apricot mass, spread in a layer of 0.5 centimeters. Leave to dry. When the marshmallow dries, roll it up and cut it.

Delicious jam

Cooking with bones is the highlight of this delicacy. To do this, you will need apricot varieties that do not have a bitter pit.

Necessary:

• apricots – 1.4 kilograms;
• water – 90 milliliters;
• sugar – 750 grams.

Sequencing:

1. Remove pits from apricots. Carefully crack them without damaging the kernels.
2. Prepare syrup, add apricots to it. Boil for 2-3 minutes.
3. When the mixture has cooled, boil it. Repeat this three times.
4. Place the kernels in the jam and boil for a quarter of an hour. Pour into prepared container.

Concentrated compote

Preservation of compotes occupies a special place in the process of preparing for the winter. After all, few people will refuse to drink a golden, aromatic drink reminiscent of summer. Necessary:

• apricots – 2 kilograms;
• sugar – 220 grams;
• citric acid – 3-4 grams.

Sequencing:

1. Remove the seeds from the fruit, put it in a jar, add sugar and citric acid, and pour boiling liquid over it.
2. Place in a container with warm water, sterilize after boiling for 10 minutes. Seal tightly, turn over, cover until completely cool.

Syrup

Such preparations are quite popular because they have a wide range of uses: they are used to grease cakes, soak sponge cakes, pour over pancakes, pancakes, ice cream or porridge.

The syrup is prepared according to the candied fruit recipe indicated above. This is a unique recipe that allows you to get two ready-made dishes: candied fruits and syrup.

Preparation feature: when the fruit is removed from the syrup, it must be boiled for 5 minutes over high heat and poured into sterilized jars.

Dried apricots

You can save apricots in the form of dried apricots. This is an incredibly healthy and tasty treat. Sweet, dense fruits, the seeds of which can be easily separated, are suitable for harvesting.

Necessary:

• citric acid – 10-15 grams;
• water – 1 liter;
• apricots – 1 kilogram;
• sugar – 350 grams.

Sequencing:

1. Pour citric acid into the water. This is necessary to lighten the fruit. Soak pitted apricots in it for about an hour.
2. Drain the water, add sugar. Leave overnight. Drain the resulting syrup, boil, and pour over the fruit.
3. After cooling, drain the syrup (you can make syrup from it), place the apricots in an electric dryer. Dry according to instructions.

Dried apricots

Apricots are prepared according to the previous recipe, only without soaking in citric acid, so they have a darker color. If there is no electric dryer, they can be cooked in the oven at a temperature of 30 ^O or place in a well-ventilated place.

How to freeze fruit?

These sunny fruits can be prepared by freezing. Necessary:

1. Wash the fruits and dry them, otherwise they will become covered with frost.
2. Place on a tray and place in the freezer. When hardened, place in a plastic container or plastic bag.

Apricot juice without sterilization

Such juice can be preserved using the recipe for making jam, only the amount of the sweet component and the heat treatment time change.

Necessary:

• sugar – 250 grams;
• apricots – 1 kilogram;
• water – 250 milliliters.

Sequencing:

1. Remove the seeds from the fruit, place in a saucepan, add water, and cook for 10 minutes.
2. Pass through a sieve, add sugar, boil for 2-3 minutes, pour into sterilized containers.

Apricot slices in syrup without cooking

It’s not difficult to seal this jam, and the result is a sweet delicacy: apricot slices floating in amber syrup.

Necessary:

• apricots – 1 kilogram;
• water – 90 milliliters;
• sugar – 450-500 grams.

Sequencing:

1. Prepare syrup, put pitted apricots in it. Bring to a boil and leave until cool.
2. Drain the syrup, boil, pour over the apricots. 3-4 reps.
3. Boil the jam for 15 minutes, spread into the prepared container.

Canning in own juice without sugar

Apricots preserved in this way are suitable for pies, cakes and other desserts.

Necessary:

• apricots – 1 kilogram;
• water – 65 milliliters;
• sugar – 350 grams.

Sequencing:

1. Pour sugar into a container, add water, and boil.
2. Wash the fruits, remove the seeds, and place in the syrup. Wait for 2-3 hours.
3. When the juice has separated, put the fruit in halves into jars. Pour out the resulting juice.
4. Place the jars in a container with warm water and sterilize for 10 minutes after boiling. Close tightly.