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Apricot compote with pits and citric acid

0
432
Kitchen Russian
Calorie content 66.5 kcal
Portions 3 l.
Cooking time 35 minutes
Proteins * 0.3 g
Fats * gr.
Carbohydrates* 16.4 gr.
* per 100 gr. product
Apricot compote with pits and citric acid
Content

For compote, it is best to choose unripe fruits, with dense pulp, then they retain their texture and bright color. It is also worth giving preference to sweet and sour fruits, since the composition of the drink contains granulated sugar, and if you overdo it, the compote can turn out to be cloying.

Ingredients

Cooking process

step 1 out of 8
Having selected the best and ripe enough fruits, rinse them thoroughly in water, without separating the seeds from the pulp.
step 2 out of 8
We wash three-liter jars with a soda solution, sterilize in any convenient way and dry. Only when the container is completely dry do we transfer fruits to it.
step 3 out of 8
On the stove, bring water to a boil and pour it into a jar so that the water completely covers the orange fruits (about 1.8 liters). Cover the top with a lid for better heating and leave for 25-30 minutes.
step 4 out of 8
The simplest ingredients for syrup are sugar and lemon. We measure out the required amount of sweetener and pour into a saucepan with a thick bottom.
step 5 out of 8
Add citric acid there and mix thoroughly.
step 6 out of 8
Pour the water from the cans into the resulting free-flowing mixture, add about another liter and send it to the stove, cook over high heat for 2-3 minutes after boiling.
step 7 out of 8
We put the cans of apricots on a metal or wooden surface (so that the container does not crack) and inject boiling syrup in a thin stream. Immediately we carry out the seaming, since the fill will be the first and only one.
step 8 out of 8
Cover the finished compote with a blanket and leave for 12-16 hours until it cools completely.

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