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Apricots in lemon syrup for the winter

553

Kitchen World

Calorie content 206.7 kcal

Portions 3.5 l.

Cooking time 85 minutes

Proteins * 1.2 gr.

Fats * 0.1 g

Carbohydrates* 70.9 g

Content

We offer you a recipe for a delicious dessert made from dense and ripe apricots with a slight lemon sourness. The fruits for the treat should not be too ripe, otherwise they will not keep their shape well.

Ingredients

Apricots (without bone) 3 Kg Water 2 p. Granulated sugar 700 gr. Lemon 0.5 pcs.

Cooking process

Let's start preparing apricots for blanks. First, select fruits without rot and thoroughly rinse them, and then, when the fruits are dry, cut into halves and remove the seeds.

The lemon also needs to be rinsed before further processing. We only need one half of it. We remove the bones from it with a knife and squeeze out the juice.

Now we pour water into the pan, having previously cleaned it, pour in lemon juice and add sugar. We make a small fire and put the pan on the stove. Bring the syrup to a boil, while stirring it constantly. Cook the sweet mass after boiling for 5 minutes.

Now carefully place the apricot halves in the syrup. If you don't have a pot that is large enough to cook your dessert, the process can be done in two steps. When the syrup boils, cook the apricots in it for a minute.

We sterilize jars and lids for blanks in advance. We pre-clean them with baking soda and rinse them. Sterilization takes about 20 minutes. We lay out the apricots in banks. The easiest way to do this is with a slotted spoon.

We do not fill the cans completely, but only 2/3 of the volume. Pour the syrup from the cans back into the saucepan and bring to a boil. We return it to containers, which we immediately roll up with lids. We turn the cans over and wrap them up. After the dessert has completely cooled down, the container with the treat should be transferred to a dry, cool place.

Bon Appetit!