Vitamin compote from apricots for the winter

Homemade preparations are a great 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 one of the five leaders: fresh fruits contain 305 mg, and dried apricots as much as 1710 mg.

Read the article in the topic: recipe for jam from apricot slices.

With vitamin deficiency and heart disease, it is useful to include apricots in the daily diet. Also, orange fruits are recommended to be consumed when following a diet.

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

For the preparation of compote, it is better to take ripe, but hard apricots: unripe fruits will give the compote a bitter taste, and overripe ones will make it cloudy.

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

Apricot compote by pouring

A photo-recipe for apricot compote for the winter, in which all stages of preparation are shown step by step, will be useful to beginners of the "seaming business".

Ingredients for a three-liter container:

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

Cooking technology:

1. Rinse the fruit well, divide in two and remove the seeds.
2. Pre-sterilize the container for preserving compote.
3. Put the apricots in a jar, add boiling water and let it brew for 15 minutes.
4. Gently drain the infused water from the jars, add sugar and prepare the syrup.
5. Pour the syrup over the apricots.
6. Roll up, put the cans upside down, wrap them up.

Apricot compote by double filling

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

Ingredients for one 3L can:

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

Cooking technology:

1. Wash the apricots, remove the seeds and place them in pre-sterilized jars up to 1/3 of their volume.
2. Pour sugar on top of the apricots in a jar.
3. Pour boiling water over the jars. Let it brew for 15 minutes, no more, otherwise the glass container will cool down. Drain the syrup and put a pot of water on the fire for a second pour.
4. After the water boils, add boiling water to the jar to the very top. We boil the syrup from each can separately.
5. Roll up the compote, turn it over and wrap it up.

Concentrated apricot compote

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

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:

1. Wash ripe apricots, cut and select seeds. Put in 1 liter jars, cut down.
2. Boil sugar syrup, pour it into jars of apricots and cover them with lids.
3. Put an old towel on the bottom of a wide saucepan.Put jars of compote on top, pour warm water into a saucepan and let it boil.
4. Then reduce the heat and sterilize the compote for 20 minutes.
5. Pull out the cans carefully, close them with a seaming wrench, and put them upside down. Cover with a blanket and leave to cool.

Apricot compote with peeled pits

Before rolling up the pitted apricot compote for the winter, you need to taste the kernel. Only sweet nucleoli are suitable for consumption. Throw away if they taste bitter.

In the nucleoli of apricot kernels there is hydrocyanic acid, which tends to accumulate during long storage and can harm 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. Rinse the apricots, remove the seeds.
2. Break the bones and remove 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 it stand for 15 minutes.
3. Put apricots into prepared clean jars (cut down), shifting them with peeled kernels. Banks may not be sterilized, since the compote itself will be subject to this process.
4. Make a syrup and fill the jars of fruit with it to the very neck.
5. Roll up immediately and only then sterilize the rolled up jars for 10 minutes.
6. Carefully remove the cans, turn over and wrap.

Piquant peeled apricot compote with rum

A piquant aftertaste of apricot compote for the winter can be given by adding a little rum to the jar before rolling. If absent, it can be replaced 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:

1. Wash the fruits and put in a colander. Blanch the fruit whole in boiling water for 3 minutes, and then immediately dip them in ice water.
2. Carefully, trying not to damage the pulp, remove the skin from the apricots. Cut them with a knife and remove the bones.
3. Put peeled apricots into 1 liter containers, previously sterilized.
4. Make syrup and pour over fruit jars. Lastly, under the lid, add a little rum to each jar.
5. Roll up, turn over and leave.

Apricot compote with fortified taste - video

Apricot compote with honey syrup

A simple recipe for apricot compote for the winter using honey instead of sugar will not leave indifferent a sweet tooth. Compote is not for everybody's taste, 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 the apricots, divide into two parts, remove the pit.
2. Place the apricots in sterilized jars.
3. Boil honey syrup from water and honey and pour over apricots.
4. Roll up the compote and sterilize for 10 minutes.
5. Take out the jars, turn over, cover and leave for a day.

Whole apricot compote with apples

Other fruits can be added 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 can:

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

Cooking steps:

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

There is nothing difficult in making apricot compote for the winter. 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 nice to please loved ones with vitamin preparations made with love and care for them.

Video: apricot and apple compote (simple recipe)