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Vitamin compote from apricots for the winter

fragrant compote Homemade preparations are an excellent substitute for store-bought juices, as they are much healthier and tastier. Apricot compote rolled up for the winter with your own hands is no exception. Apricots are rich in various beneficial elements such as vitamins B1 and B2, vitamin C, copper, cobalt, manganese and iron. By the amount of potassium, apricot is one of the five leaders: fresh fruit contains 305 mg, and dried apricots as much as 1710 mg.

Read the article in the topic: recipe for jam from apricot slices.

apricot compote for the winter With vitamin deficiency and heart disease, it is useful to include apricots in the daily diet. Also, orange fruits are recommended to be consumed while dieting..

Almost any housewife knows how to make apricot compote. For those who are just learning how to preserve, you can try to roll up a vitamin compote according to the recipes below..

To prepare compote, it is better to take ripe, but firm apricots: unripe fruits will give the compote a bitter taste, and overripe ones will make it cloudy.

Compote fruit can be used to decorate culinary masterpieces or for fruit salads.

Apricot compote by pouring

The photo-recipe for apricot compote for the winter, in which all stages of preparation are shown step by step.

Ingredients for a three-liter container:

  • granulated sugar – 200 g;
  • water – 2.5 l;
  • ripe apricots – 800 g.

Cooking technology:

  1. Rinse the fruit well, divide in two and remove the seeds.remove bones
  2. Pre-sterilize the container for preserving compote.steam the cans
  3. Put the apricots in a jar, add boiling water and let it brew for 15 minutes.add boiling water
  4. Gently drain the infused water from the jars, add sugar and prepare the syrup.make syrup
  5. Pour the syrup over the apricots.
  6. Roll up, put the cans upside down, wrap them up.put the compote for storage

Apricot compote by double pouring

This apricot compote recipe does not require sterilization. Another feature is that sugar is put directly into the jar, without making syrup..

Ingredients for one 3L can:

  • apricots – 0.6-0.7 kg;
  • sugar – 200 g;
  • water – 2.5 l.

Cooking technology:

  1. Wash apricots, remove pits and place in pre-sterilized jars up to 1/3 of their volume.
  2. Pour sugar on top of the apricots in a jar.cover the fruit with sugar
  3. Pour boiling water over the jars. Let it brew for 15 minutes, no more, otherwise the glass container will cool down. Drain the syrup and put a pot of water on the fire for a second pour.pour boiling water
  4. After the water boils, add boiling water to the jar to the very top. Boil the syrup from each can separately.
  5. Roll up the compote, turn it over and wrap it up.compote without sterilization

Concentrated apricot compote

Since the compote will taste very sweet and rich, you can roll it up in liter jars and dilute it with water to taste before use. The amount of sugar for making a syrup depends on the amount of water. On average, one liter jar will need 350 g of ready-made syrup.

Ingredients:

  • apricots – 600 g;
  • sugar – at the rate of 500 g per liter of water;
  • water – in the amount necessary to completely fill the jar.

Cooking steps:

  1. Wash ripe apricots, cut and select seeds. Put in liter jars, cut down.fill jars with apricots
  2. Boil sugar syrup, pour it into apricot jars and cover with lids.pour boiling water over apricots
  3. Put an old towel on the bottom of a wide saucepan. Put jars of compote on top, pour warm water into a saucepan and let it boil.
  4. Then reduce the heat and sterilize the compote for 20 minutes.
  5. Carefully remove the cans, close them with a seaming wrench, and put them upside down. Cover with a blanket and leave to cool.

Apricot compote with peeled pits

Before rolling up the apricot compote with seeds for the winter, you need to taste the kernel. Only sweet nucleoli are suitable for consumption. If they taste bitter, it is better to throw it away..

In the nucleoli of apricot kernels, hydrocyanic acid is present, which tends to accumulate during long storage and can harm the body. Such compotes cannot be stored for a long time, they must be opened first..

Components:

  • hard apricots – about 3 kg;
  • water – 1 l;
  • granulated sugar – 0.9 kg.

Cooking technology:

  1. Wash the apricots, remove the seeds.
  2. Break the bones and remove the kernels, trying to keep them intact. Peel the kernels from the thin skin. To make it easier to remove, it is recommended to fill the kernels with hot water and let stand for 15 minutes..
  3. Put apricots in prepared clean jars (cut down), shifting them with peeled kernels. Banks may not be sterilized, since the compote itself will be subject to this process..
  4. Make syrup and fill jars of fruit with it to the very neck.
  5. Roll up immediately and only then sterilize the rolled up cans for 10 minutes.
  6. Gently take out the cans, turn over and wrap.

Spicy peeled apricot compote with rum

A piquant aftertaste of apricot compote for the winter can be given by adding a little rum to the jar just before rolling. If it is absent, it can be replaced with cognac..

Components of compote:

  • hard apricots – 3 kg;
  • water – 1.5 l;
  • granulated sugar – 1 kg;
  • rum – to taste (about a tablespoon per liter of compote).

Cooking technology:

  1. Wash the fruits and put them in a colander. Blanch the fruit whole in boiling water for 3 minutes, then immediately dip them in ice water.wash the apricots
  2. Carefully, trying not to damage the pulp, remove the skin from the apricots. Cut them with a knife and pull out the bones.remove the peel and pits
  3. Put peeled apricots into 1 liter containers, previously sterilized.
  4. Make syrup and pour over fruit jars. Last of all, “under the lid”, add a little rum to each jar.
  5. Roll up, turn over and leave.

Apricot compote with fortified taste – video

Apricot compote with honey syrup

A simple recipe for apricot compote for the winter using honey instead of sugar will not leave indifferent those with a sweet tooth. Compote is not for everybody’s taste, as it has a sugary-sweet taste. If desired, dilute it with water before use..

Ingredients:

  • fruit – 3 kg;
  • water – 2 liters;
  • fresh honey – 0.75 kg.

Cooking steps:

  1. Wash the apricots, divide into two parts, remove the pit.
  2. Place apricots in sterilized jars.pack the apricots tightly
  3. Boil honey syrup from water and honey and pour over apricots.
  4. Roll up the compote and put it to sterilize for 10 minutes.
  5. Take out the cans, turn over, cover and leave for a day.apricot compote with honey

Whole apricot compote with apples

Other fruits can be added to the apricot compote, which will give it different flavors. For example, a very tasty and healthy compote is obtained from whole apricots and apple slices..

apricot compote with applesIngredients for a three-liter can:

  • 0.5 kg of apples and apricots;
  • water – 2.5 liters;
  • granulated sugar – 400 g.

Cooking steps:

  1. Sort fruits and wash thoroughly.
  2. Core the apples, cut into wedges.
  3. Put fruit in a sterilized container and pour boiling water on top to warm it up for 20 minutes.
  4. Gently drain the water from the jars and boil the sugar syrup on it.
  5. Fill the jars with the prepared syrup and roll up immediately. Wrap the compote and leave for a day.

There is nothing difficult in making apricot compote for the winter. All that is needed for this is the fruit itself and a little time. But with the onset of long winter evenings it will be so nice to please loved ones with vitamin preparations made with love and care for them..

Video: apricot and apple compote (simple recipe)

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