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➠ Apricot compote with pits in a 3-liter jar

Apricot compote with pits in a 3-liter jar

869

Kitchen Russian

Calorie content 47.7 kcal

Portions 3 l.

Cooking time 25 minutes

Proteins * 0.3 g

Fats * gr.

Carbohydrates* 16.4 gr.

Apricot compote with pits in a 3-liter jar

Content

Apricot compote is one of the options for harvesting apricots for the winter. Apricots have a delicate honey taste and an amazing aroma, and in combination with a few lemon slices, a rich and aromatic drink is obtained, which tastes so much like a phantom. Having rolled up a jar of compote according to our recipe, in winter you can enjoy not only a delicious drink, but also enjoy a couple of three ripe apricots, which are saturated with syrup and become even sweeter and juicier.

Ingredients

Apricots 500 gr. Lemon 2 wedges Granulated sugar 250 g Water 2.5 l.

Cooking process

For harvesting compote, we select ripe dense apricots, maybe a little unripe. We rinse them under a stream of warm running water and put them on a kitchen towel so that they dry out a little.

We wash the lemon, dry it with a towel and cut off the amount we need. We cut it into slices.

We wash the cans with baking soda, rinse thoroughly with warm running water and place them in a cold oven on the grate with the neck down. We sterilize the jars at a temperature of 110-120 degrees for 7-10 minutes. Then, using the clamps, we take the jars out of the oven, put them on a wire rack or hot stand and let the jars cool for 10-15 minutes. We put apricots and lemon wedges in sterilized jars.

Pour the required amount of water into a saucepan or kettle, put it on fire and bring to a boil. Then pour boiling water into a jar, cover the jar with a boiled lid and leave for 10-15 minutes so that the fruits are blanched in boiling water.

After a while, remove the lid from the jar, put on the nozzle with holes and pour the water into the pan. Add sugar, put on fire and bring to a boil. After boiling, boil the syrup for about a minute and remove from heat.

Pour hot syrup into a jar, seal it tightly with a boiled lid.

We turn the jars with hot compote upside down, cover with a terry towel or blanket and leave to cool completely at room temperature. Then we put the compote for storage in a cool dark place, where it can be stored for several months.