Apricots in syrup like store bought ones. How to deliciously cook southern apricot slices in syrup

How pleasant it is to open a jar of canned sweet fruits on frosty winter evenings and enjoy their wonderful taste, receiving a “dose” of warm sunny summer. But in order for each of us to have the opportunity to experience such pleasure, first, at the time of harvest ripening, we will have to work hard, making these wonderful homemade preparations with our own hands. Moreover, it is not as difficult as it seems to many indecisive housewives. Try cooking apricots in syrup for the winter yourself, for starters, at least in small quantity. Neither adult fruit lovers nor little sweet tooths will refuse this delicacy. Try to select apricots for canning with firm flesh without dents or bruises. It is permissible to use fruits that are not yet fully ripe, but then the amount of granulated sugar should be increased. And if you want yours to turn out even more aromatic and tastier, you can add a vanilla stick (pod) to the fruit during canning or dilute it in water with citric acid vanilla sugar. Canned apricots You can not only eat slices just like that, washed down with sweet syrup, but also use them for making baked goods (as a filling) or desserts.

Ingredients:

about 800 grams. apricots;
2 grams. citric acid;
300 grams. granulated sugar;
approximately 550 ml. water.

Yield: 2 jars of 500 ml each.

How to cook apricots in syrup for the winter:

First of all, wash the jars and their lids very thoroughly with laundry soap, rinse with boiling water (that is, sterilize) and dry.

Rinse the apricots thoroughly (you can use a napkin). Divide each fruit into two slices and remove the pit. After removing the seeds from the pulp, the initial weight of the apricots will decrease by about 100 g (that is, about 700 g of pure pulp will remain).

Place the apricot slices in jars and fill with freshly boiled water.

Cover the filled containers with lids and leave in this form for a quarter of an hour.

Using a special lid with holes (if you don’t have one, you can make holes in any plastic lid yourself) drain all the liquid from the jars, boil it again and refill the fruit slices. Re-close the jars and leave for another 10 minutes.

Then drain the liquid from the apricots again, add granulated sugar along with citric acid and bring to a boil.

Pour boiling sweet syrup over the apricots to the very top of the jars. Screw the lids on the glass containers very tightly and, turning them upside down, wrap them in a towel or blanket until they cool completely.
And after 10 - 12 hours you can put the canned apricots in a cupboard or pantry for storage.

Good luck with your winter preparations and bon appetit!!!

Best regards, Irina Kalinina.

This season is incredibly rich in apricots. I don’t think I’ve ever made as many pieces out of them as I did this season. At first I rolled compotes with different berries, but quickly realized that I would run out of jars very quickly, but there would still be apricots left. I decided to cover the apricots in syrup. Firstly, such apricots themselves are already delicious treat, secondly, the concentrated syrup can be diluted boiled water and get compote, and thirdly, apricots do not need to be sterilized. I give the calculation for 5 liters of workpiece.

To prepare apricots in syrup for the winter without sterilization, we will prepare the necessary products from the list.

Wash the apricots well, break them in half and remove the pits. The weight of apricots in the ingredients is indicated without seeds. We take dense fruits for harvesting; soft apricots will boil and lose their shape.

Pour water into a wide saucepan, bring to a boil, add sugar and lemon juice. Wait until the sugar dissolves. Place apricots in boiling syrup. Cook the apricots for exactly 1 minute.

Pre-sterilize the jars over steam or in another way convenient for you. Immediately after cooking, place the apricots in jars and cover with sterile lids. Fill the jars approximately 2/3 full.

Bring the syrup to a boil again and immediately pour it over the apricots in the jars. Roll up the cans with a key.

Turn the jars upside down, wrap them in something warm and leave them to reach the desired condition.

Apricots prepared for the winter in syrup (without sterilization) are perfectly stored at room temperature.

Delicious preparations to you!

A truly luxurious preserve is apricots sliced in syrup. They are surprisingly easy and simple to prepare from simple products- sugar and apricot. This preparation is so fragrant and summery that when you open it you will definitely plunge into a hot summer day. How beautiful is she? It seems to us that all apricot preparations - jam, compote, jam - are truly worthy royal table. Every spoon, every fruit contains not only vitamins, but also aroma and excellent taste.

There is nothing complicated in the recipe for making these apricot halves. But there are still some nuances. For preservation, unripe fruits are needed, even with greens. If you take it completely ripe fruits, they will crawl apart in your hands and you will not be able to fit them tightly into the jar. And when poured with boiling water, they can cook.

You can use apricots of both medium, small and large sizes. The main thing is to carefully separate the apricots from the seeds; it is easier and tastier to cook from apricots with a dense consistency. I made it from regular sweet apricots, but my mother made it from pineapple apricots, they are larger, but also plump, and it turned out even more beautiful.

Those. You can take any fruits for harvesting, the main thing is that they are not imported “waxy” apricots. If possible, use pineapple apricots or kola. But a simple game (small apricot) will also do.

Products:

for 1 liter jar:

1 kg of apricots;
300 grams of sugar;
a pinch of citric acid;
300 ml water.

How to cook apricot halves in syrup:

Wash the apricots well. Start taking them apart into halves. If they don't split well, help yourself with a knife. Bones from kolinki, can be chopped and added to apricot jam. We throw away the simple bones. We set aside all spoiled fruits; they can be used to make a compote for quick consumption.
Prepare the jars - wash them with soda solution and sterilize them in a way convenient for you. The fastest is sterilization in the microwave. Pour 100 ml of water into each jar and microwave for 5 minutes at the highest power. Drain the water. Let the jars cool. We can continue.
Now comes the fun part. You can simply put the halves in a jar in bulk, or you can spend a little time and get a lot of fruits in one jar. Take the jar in one hand and tilt it almost horizontally, pour in some halves. With your second hand, fold the slices one by one while walking along the rim of the jar. To get a circle, you need to fix it in the center with a couple of slices. The photo shows that the apricots are stacked one on top in a circle, and in the center there are simply two slices.
We fold three more rows in this way (or as many as will fit into the jar).
Bring the water to a boil and fill the jars to the very top. Let stand for 15 minutes. This is necessary so that the jars and apricots are sterilized and the water cools down a little, otherwise you will not be able to pick it up without the risk of getting burned or dropping it.
Drain the water into the pan. Add sugar and citric acid. You should definitely taste the syrup. If it is not sweet, add sugar. There is no need to reduce the amount of sugar.
Bring the syrup to a boil (make sure all the sugar has dissolved). Fill the jars again and immediately roll up the prepared lids (they need to be boiled for 4-5 minutes). Immediately wrap the jars until they cool completely.

As you can see, the blank looks simply amazing. Apricots will taste sweet with their own aroma. They can be added to baked goods - pies or pie, or to decorate dessert. But eating them just like that is also very tasty.

Juicy, sweet, sun-colored apricots appear in our markets and stores already in mid-summer. The fruits are rich in vitamins and microelements. Season fresh apricots It will fly by very quickly, and you can save them not only by making jam and compotes. It’s very easy to prepare canned apricots for the winter in sugar syrup.

Apricots can be preserved in syrup as whole fruits or halves, with or without pits. Healthy and surprisingly tasty, they strengthen the immune system, relieve vitamin deficiency and lift your spirits. Fruits from this preparation can be used for baking, and the syrup can be used as a healthy and tasty drink.

Such delicious preparations All your family and friends will love it. The process is not at all difficult, and the pleasure can be extended throughout the long, cold winter.

Selection of apricots for preparation in syrup

The choice of fruits for preservation should be approached responsibly:

You should only preserve fresh fruits, with a dense texture, or slightly unripe ones.
Imported fruits for preparing in syrup are not so good. They taste bland and have no delicate aroma our apricots.
The fruits selected for preservation should have juicy and fleshy pulp.
There should be no foreign inclusions or dents on the fruits.

Basic rules for making sugar syrup

Properly and carefully prepared syrup will not become sugary and will retain the color of apricots. It is enough to comply with a few basic requirements:

The container for cooking syrup should have a multi-layer, thick bottom - then the sugar will not burn.
It is better to pour sand into already boiling water.
Pour sugar into water in small portions. Each subsequent portion is added after the previously poured portion has completely dissolved.
Boil the syrup for no more than 5 minutes.

Methods for preparing apricots in syrup

Apricots in sweet syrup can be prepared for the winter using hot or cold methods.

Hot canning and its features

For light syrup per liter of water you will need two glasses of sugar or one and a half glasses of honey, for saturated water - three glasses of sugar or two glasses of honey.
After the sugar has dissolved, the syrup should boil slightly over low heat.
Be sure to remove the skin from apricots (whole or halves). To do this, they are blanched in boiling water and immediately transferred to cold water and the skin is easily removed.
Apricots can be cut into slices or left in halves.
Pieces of fruit are placed in boiling syrup for 3-4 minutes and, together with the syrup, are placed in sterile jars.

Tip - As you fill the jars, leave some free space under the lid. Hot fruits under the lid will be preserved and expanded.

Cold canning and its features

For a light syrup per liter of water you need two glasses of sugar, for a rich syrup - three.
Boil the water and sugar until the syrup thickens.
Apricots, cut into slices or halves, must be dipped in a solution of citric acid before pouring syrup. This will preserve the bright color of the fruit.
At cold preservation The skins of apricots are not removed.
Pieces of fruit are placed in prepared jars and poured with boiling syrup.

Advice - when choosing a method for preparing apricots in syrup, it is preferable hot method canning. This way the quality of the fruit is better preserved.

Recipes for apricots in syrup for the winter

Important! Whatever recipe you choose, jars and lids must be thoroughly washed and sterilized.

Apricot halves in syrup (with sterilization)

Simple ingredients make a luxurious dessert quickly and easily. The fruits in it will completely retain not only the aroma of fresh apricots, but also everything beneficial features, and vitamin composition.

To prepare you will need:

1 kg. apricot halves;
granulated sugar – 300 gr.;
water – 300 ml;
citric acid - on the tip of a knife.

Cooking rules:

It is better to choose domestic fruits for harvesting. The fruits can be small or medium in size, but always slightly greenish. Fully ripe, they will simply spread out in the jar.
Sort the apricots, rinse thoroughly, divide them into halves, and remove the pit. Do not use damaged or wrinkled ones. Tip: Greenish apricots are difficult to halve with your hands. Use a sharp knife. This will simplify and speed up the work.
Sterilize the required jars (can be in the microwave, oven or over steam), boil the lids.
Place apricots in a jar in even layers, slice by slice, in the form of a circle. The preservation will turn out very beautiful and there will be a lot of fruit.
Pour boiling water over the apricots and leave to warm for 15 minutes.
When the water has cooled a little, pour it into a saucepan, add sugar and citric acid and boil the syrup.
Pour the boiling syrup very carefully over the apricots - in the center of the jar, without getting on the glass.
Sterilize filled jars. It will take 15-20 minutes (depending on the volume of the dishes) with moderate boiling water.

All that remains is to quickly roll up and cover the canned apricots with a blanket. In this syrup, after a couple of months, the characteristic sourness of the fruit will disappear, and they will become even more aromatic and sweeter. Apricots cooked in sterilized syrup will last until spring.

The recipe for royal preserves is simple and accessible even for a young cook. It is important to take freshly picked and slightly unripe fruits. They are able to maintain their density in a jar of syrup.

For one and a half kilograms of pitted apricots you will need the same amount of water and 400 grams of sugar.

Cooking sequence:

Prepare sterile jars.
Squeeze out the seeds from the peeled and washed fruits with your fingers. To do this, you need to cut off a small cap from one end of the apricot.
Place fruit tightly in hot jars and pour boiling syrup for 20 minutes.
Before rolling, the syrup must be drained, brought to a boil again and poured over whole apricots again.

Cool tightly closed blanks should be at least a day, wrapped warmly and turned over on a lid.

Advice - canned fruits It is preferable to store apricots in syrup at temperatures below 25 degrees and away from the sun.

Apricots with pits in syrup

You can cook apricots in syrup and with pits. In this case, it is better to do them with sterilization.

You will need:

apricots - how many will fit in a jar (as a rule, 500-600 grams of fruit fit in a liter jar);
sugar and water - at the rate of 2 cups of sugar per liter of water.

Preparation:

Wash the apricots and place them in jars as tightly as possible, but without crushing them.
Pour boiling water over it (carefully so as not to burst the jars!) You need to measure how much water you used so that you know how much sugar you will need.
Leave to warm up for 10 minutes.
Drain the water from the jars of apricots, add sugar and, if desired, citric acid (half a teaspoon per liter). Boil. Make sure all sugar is completely dissolved; if not, cook, stirring, until it is completely dissolved.
Pour hot syrup into jars of apricots.
Place the jars in a container for sterilization and cover with lids.
Sterilize for 10 minutes.
Roll up the lids.
Place the jars on the lids, wrap them up, and leave until completely cool.

Watch the video to learn all the details and subtleties of preparing apricots with pits in syrup according to this recipe:

Apricots in sugar syrup without sterilization

Prepare apricots quickly for winter storage it is possible without the sometimes tedious process of sterilization. You will save time, and the dessert will turn out incredibly tasty and will last quietly all winter.

Ingredients:

fresh apricots – 600 gr.;
sugar – 300 gr.;
water – 380 ml.

Preparation:

First you need to select elastic, fresh apricot fruits. Wash each fruit and clean the stem with a brush.
Divide the apricots into halves using your hands or a knife and remove the pits.
Place the prepared slices into sterile hot jars. You can achieve tight packing by shaking the fruits in the jar. This must be done carefully so that the apricots do not bruise.
Pour boiling water in a thin stream and give the berries time to warm up.
Pour the cooled boiling water into a saucepan, add sand and boil.
Before pouring the fruit, be sure to try the syrup. If there is not enough sweetness (after all, the fruits were chosen unripe), you need to add more sugar to taste.
Pour boiling syrup over the fruit in the jars and seal immediately.
Cool down ready apricots should be tightly wrapped in a blanket, upside down.

These sweet halves are delicious on their own and are perfect as a filling for pies.

Tip - never reduce the amount of sugar in the syrup. Follow the recipe strictly. Then the apricots will delight you all winter and will not spoil.

Video: apricot halves in syrup without sterilization

This recipe uses citric acid, which not only gives apricots a pleasant sourness, but also plays the role of a preservative. Therefore, you will need less sugar, which will certainly be appreciated by those who are watching their figure.

Ingredients:

apricots – as many as needed to completely fill the jars;
for syrup (per liter of water):
- sugar – 400 grams (2 cups);
- citric acid - half a teaspoon.

How to cook:

Wash the apricots, divide them into halves, very large ones can be cut into slices, remove the pits.
Place the apricot slices in sterile jars tightly but carefully so as not to crush the fruits.
Pour boiling water over, leave to warm up for 10-15 minutes. It is advisable to measure how much water you have added so that you know how much syrup to cook.
While the apricots are heating, cook the syrup: add sugar and citric acid to the water, bring to a boil. If the sugar has not completely dissolved by the time it boils, cook over low heat, stirring, until it is all dissolved. It’s worth making the syrup with a small reserve: it’s better to have some left over than not enough.
Drain the water from the cans of apricots (you can then use it to cook very delicious compote, adding unused syrup there as well) and immediately pour hot syrup into the jars.
Close with lids, turn over, wrap well, leave until completely cool (approximately 2 days).

After watching the video, you will learn all the details and subtleties of preparing canned apricots in syrup for the winter using this recipe:

Whole apricots with pits in syrup

Apricots cooked in sugar syrup along with their pits have more rich taste, and they more flavorful than preparations fruits from which the seed is extracted. True, such preservation does not last long. Towards the end of the winter months, the stone begins to secrete hydrocyanic acid and can cause poisoning. Whole fruits sunny fruit made from syrup will appeal to both adults and children. This means that they are not in danger of being left on the shelf or spoiled.

Ingredients:

apricots with pits – 1.5 kg;
sugar – 400 gr.;
purified water.

Preservation method:

Arrange the prepared apricot fruits liter jars, filling 3⁄4 of the volume.
Pour a glass of sugar into each container and fill it with boiling water up to the neck.
Sterilize the workpieces for at least 20 minutes.
Seat the finished dessert and turn it over until it cools.

As you can see, there are many recipes for preserving beautiful apricots in syrup for the winter. The main thing is not to miss the time of their appearance on the shelves and prepare the fruits for the whole winter.

Apricot fruits are one of the most healthy fruits saturated with solar energy, vitamins and other valuable components.

But their fruiting season is very short, but you want to feast on them all year round, so it’s better to prepare canned apricots for future use. Fruits prepared in sugar syrup retain most of their useful microelements, and they turn out amazingly tasty.

Ingredients

Ripe apricots – 2 kg;
Granulated sugar - about 200 g;
Water - as much as needed.

The number of components is given to fill six 1 liter jars. We use peaches with a dense structure - even slightly unripe fruits will do.

How to preserve apricots at home

Apricot fruits in sugar syrup - excellent preparation, stored for about 6-8 months. They can be consumed as a stand-alone dessert or as an addition to fruit salads and cocktails, mousses and jellies, cakes and pastries. Let's prepare sweet apricots according to the detailed recipe:

We rinse the jars, lids, colander, and pour boiling water over everything. There should be no rust stains on the lids, and no chips or cracks on the jars.
Pour one and a half liters of water into the kettle, bring to a boil and remove from heat (turn off).
We rinse the prepared fruits with cold water, place them in a colander and wait until all the liquid has drained. Afterwards, dry the fruits with kitchen towels.
Cut the apricots in half and remove the drupes.
We distribute apricot halves into jars and start preserving.
Pour 4 tbsp into jars. Sahara. If you want to get more sweet preparation, with thicker syrup, add 5 tbsp. granulated sugar.
Place a wide pan on the stove, covering the bottom with a towel, and place jars of fruit in it.
Pour almost cooled water from the kettle into the jars: it should cover the apricots entirely, and cover with lids.
Pour cold water into the pan up to the hangers of the cans and turn on high heat.
When the water boils, switch the stove to medium heat and sterilize the jars for 15 minutes.
Carefully remove the sterile preparations from the pan, immediately roll them up and turn them over to check the tightness. If everything is in order, wrap them up and leave them for a couple of days.

We return the jars to their normal position and put them in a cool place. Apricots prepared according to this recipe, you can eat immediately after cooling.

Ingredients

Apricot – 3 kg;
Granulated sugar - 3 cups;
Water – 3 l.

The amount of ingredients is given for canning two 3-liter jars. Apricots need to be strong, without damage; unripe fruits are acceptable. If the fruit is sour, add more granulated sugar.

How to make apricot compote at home

Canned apricots can also be prepared in whole without removing the seeds, for example, cook compote from them. It has a rich apricot flavor and aroma and it turns out much tastier than store-bought.

Let's prepare apricot compote using the following technology:

We wash the fruits and place them in jars scalded with boiling water.
We heat the water and, when it boils, pour it into jars of fruit. We close the containers with plastic lids, wrap them in a blanket and leave for a quarter of an hour.
Pour the water out of the jars (keep the apricots wrapped), bring to a boil again, pour into the jars, close and keep in a blanket for another 15 minutes so that the fruits warm up thoroughly.
Pour some water into a saucepan, stir granulated sugar in it, and boil for 5 minutes.
Fill in sweet water contents of the cans, immediately roll up the blanks, turn them over, cover them with a blanket and keep them there until they cool down.

It is better to store the workpiece in a cellar or other cool place. Apricot compote, open in the middle cold winter, will warm everyone with his sunny view and aroma!

Canned apricots are easy to prepare and keep for a long time, although they are unlikely to be needed long-term storage. Having tasted the contents of one jar, no one will resist the delicacy and will enjoy its wonderful taste as often as possible.