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➠ Apricots in citric acid syrup for the winter

Apricots in citric acid syrup for the winter

656

Kitchen World

Calorie content 288 kcal

Portions 1 l.

Cooking time 90 minutes

Proteins * 1.2 gr.

Fats * 0.1 g

Carbohydrates* 70.9 g

Apricots in citric acid syrup for the winter

Content

The blank is used not only as a full-fledged dessert: apricots can be added to cakes and pastries as a filling or decoration, since they turn out to be very bright and beautiful, and the cakes are soaked in syrup.

Ingredients

Apricots (seedless) 1.5KG Granulated sugar 400 gr. Lemon acid 0.33 tsp

Cooking process

Apricots for future syrup should be chosen very carefully. Put aside rotten and spoiled fruits immediately. We leave only ripe and not too soft apricots. We rinse them with running water and wipe them dry.

We cut all the fruits into two halves and take out the seeds. Now we start preparing the cans. They must first be cleaned and rinsed and then sent for sterilization. Put apricots in prepared jars. Pour the purified water into a kettle and bring to a boil. Pour boiling water over the fruits in containers.

To warm up the apricots, cover them with lids. Spread a towel on top. After 10 minutes, pour the liquid from the cans into the pan, add 100 ml of purified water if necessary. Bring the infusion to a boil on the stove. Pour it into jars again and leave it for 10 minutes under lids and a towel.

Pour citric acid and sugar into a saucepan. Pour infusion from cans to the ingredients. Bring the liquid to a boil again.

Pour the syrup into jars and roll them up. Now the containers should be turned over and wrapped in a blanket. When the apricots in the syrup have cooled, we transfer them to the pantry for storage.

Bon Appetit!