Apricots in syrup for the winter recipes in slices

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Apricots in syrup for the winter without sterilization

This recipe will be especially appreciated by those who do not tolerate fiddling with jars and blanks to sterilize them. This time we will do without unnecessary hassle, and the main attention will be paid to cooking the syrup.

Ingredients:

• Apricot fruits - one and a half kg.
• Sugar - 300 g.
• Water - 1.2 liters.

Cooking process:

1. Select medium-sized fruits. Apricots that are cooked without sterilization may not be the strongest, since they are not subjected to additional heat treatment, and, therefore, will not fall apart. Discard the seeds and place the apricot wedges in clean jars.
2. Pour boiling water over jars with apricots to the top. Cover with clean lids and set aside for 15-20 minutes.
3. Remove the lids from the jars and drain the water into a container for further syrup cooking.It is good if you have special lids with holes for draining the water, otherwise be careful: apricots may fall out after the water. The main thing is not to get burned, and just carefully put the fallen fruits back in the jar.
4. Add sugar to the drained liquid, dissolve it as much as possible, stirring it, and then put it on fire and boil the syrup. You can remove the pan from the heat immediately after the contents have boiled, or you can boil the syrup a little, just make sure that it does not burn.
5. Pour the apricot blanks to the edges of the jars with hot sugar syrup and immediately roll up or tighten the lids. Leave the jars turned upside down until they cool. It is better to store such apricots in a refrigerator or cold room.

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Apricots in syrup for the winter with citric acid

In this recipe, citric acid is an additional ingredient, or lemon juice, if desired. Apricots do not lose their rich color and acquire a pleasant sourness.

Ingredients:

• 900-1000 g apricots.
• 9-12 st. l. Sahara.
• 3 pinches of citric acid or 3 tsp. lemon juice.

Cooking process:

1. Divide the apricots into pieces, removing the seeds. The stronger the fruits, the better they will retain their shape, therefore it is recommended to set aside too soft and use for other purposes.
2. Wash the jars with baking soda or other means. Pour over with boiling water, let dry. It is enough to wash the lids and pour hot water over them.
3. Apricots should not be stacked very tightly, otherwise they will wrinkle and then turn into porridge. You should not fill the jar to the very neck, it is better to leave a few centimeters of volume empty.
4. Pour boiling water over containers for literally three to five minutes, then drain the water into a saucepan.
5. Place lemon juice or citric acid in water, add sugar (its amount can be varied to taste), dissolve sweet and sour components in water and cook ordinary syrup.
6. Pour the syrup over the apricot wedges and cover.
7. Sterilize the jars in the oven for 25 minutes at a temperature of 120 degrees. You can also place the cans in a bowl of water and sterilize on the stove - with this option, it is enough to wait 7-8 minutes after the water boils.
8. Close the apricot wedges tightly in the syrup and store them in a cool room.

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Apricot amber jam with wedges

The difference between this recipe for apricot jam and others is that parts of the apricot fruit in it remain dense, do not fall apart. A fragrant delicacy is brewed in three approaches.

Ingredients:

• 1 kg of strong apricots.
• 1 kg 300 g sugar.
• 1.5 cups of water.

Cooking process:

1. Select the most dense, slightly unripe fruits for cooking. In washed apricots, remove the seeds with a knife or a special device, taking care not to deform the slices.
2. Place the prepared apricots in a deep cooking container.
3. In another pot, boil the syrup from sugar and water, calculated by weight in accordance with the mass of the apricots. Cook it over low heat, stirring occasionally, for about 7 minutes.
4. Pour hot syrup over the apricots and distribute it evenly over the fruits, shaking the container with the contents. If you want to stir with a spoon, do it gently so as not to destroy the shape of the slices.
5. Leave the container with apricots in syrup covered with gauze or cotton cloth for 10-12 hours - during this time, the apricot slices are saturated with sweet liquid.
6. Gently drain the syrup back into the container, holding the apricots with a lid or spoon. It is not recommended to use a sieve - for softened apricots, this is fraught with destruction.
7. Boil the syrup in a saucepan for a couple of minutes and pour over the apricots again. Repeat the fruit infusion procedure for 10-12 hours.
8. Pour the remaining syrup in the container into a saucepan and let it boil. Then mix with apricot wedges and put on the stove.
9. The fire should be small so that the brew does not burn. Watching the process, keep the jam on the stove for about an hour.You can check the readiness to taste or in a familiar way: by dropping it into water or onto a cold plate. The stability of the drop indicates the readiness of the jam.
10. Close the sweet preparation in jars and send it to be stored for the winter.

Bon Appetit!

Apricots in syrup for the winter with sterilization

For this recipe, it is better to take very dense apricots, even slightly greenish ones. You can sterilize them in the oven or on the stove.

Ingredients:

• Pitted apricots - 600 g.
• Sugar - 300 g.
• Water - 350 g.

Cooking process:

1. Wash selected apricots well and remove the seeds, dividing the fruits into parts.
2. Prepare jars: wash them with a disinfectant solution, pour boiling water over them or bake them in the oven.
3. Put the apricot blanks in dry jars (choose the container yourself), it is better not too tightly and right to the very neck.
4. Boil water in a kettle or saucepan and pour boiling water over the jars. Cover them with clean lids and cover them with a blanket or blanket. Let them stand for 15 minutes.
5. Then pour the water from the cans into the container where the syrup will be cooked. And for this time, the apricots left in the jars should be wrapped again with a blanket.
6. Pour the amount of sugar indicated in the recipe into the drained water, stir it, trying to lift it from the bottom so that it dissolves faster and does not start to burn. Wait until it boils.
7. Pour apricots with a boiled mixture of water and sugar and cover the jars with lids.
8. Turn on the oven for sterilization. Put the jars in the still cold oven, set the temperature to 120 degrees and keep the blanks for 20 minutes. You can sterilize apricots on the stovetop. To do this, pour cold water into a container where you put the cans (just lay a cloth on the bottom or put a grate) and keep on fire for 8 minutes after the water boils. This time is recommended for 500 gram cans.
9. Screw the jars tightly, place them with the lid down and let cool at room temperature.

Bon Appetit!