How to prepare apricot compote without sterilization? Apricot compote for the winter recipes with photos

Who doesn’t know these sweet and juicy fruit crops that grow in warm climates. In Russia they are grown starting from the Volgograd region and further south. Apricots contain vitamins A, C, E and group B. Of minerals, they are rich in potassium, phosphorus and calcium, sugars, which makes them not only tasty, but also medicinal for cardiovascular, kidney diseases and hypertension. Dried apricots are especially useful - dried apricots, in which the calcium content increases three times. Fruits contain sugar and are consumed in small quantities and with diabetes mellitus.

Fruits can be processed in any way. They are used to make compotes, jelly, jam, and they are also frozen, dried, and canned.

We will consider the most common methods of processing raw materials in this article. Apricot compote - time-tested recipes.

From this recipe you will learn how to cook apricot compote for the winter. For preservation, I choose raw materials with a faint orange or green color. Ready-made compote in winter is good not only for lunch desserts, but also as therapeutic nutrition for people with heart failure. The liquid part is usually poured into glasses; if it is too sweet, it is mixed with water. The elastic fruits are taken out, placed separately in a vase, or used to decorate cakes and prepare fruit salads. Can be submitted canned dessert with whipped cream or ice cream.

Ingredients for a 1 liter container:

apricots - 650 gr.,
syrup – 350 gr.

How to properly cook apricot compote:

We wash the jars hot water with soda and sterilize.
Wash the ripe and firm fruits thoroughly.
Place the fruit halves in prepared jars, preferably one-third of the volume, and fill with boiling water. Leave the jars until slightly cooled.
When the water in the jars has cooled a little, pour the liquid into enamel pan, add sugar, 200 grams per liter of water.
Put the syrup on the fire and bring to a boil.
Pour the boiling syrup into jars, seal tightly with standard prepared metal lids, turn the jars over and leave to cool for a day.

Apricot compote for the winter with the addition of various fruits

IN summer season When various fruits ripen, you can prepare a combined compote. But, at the same time, it is necessary to select raw materials of the same color and acidity. If you twist fruits with colors of different intensities, then the appearance finished product will be quite unattractive. So, for compote with apricots the following are more suitable: white cherry, pears, peaches, apples, quince. The compote is suitable for everyday use and for holiday dessert. Canned fruits can be used for fruit salad with low-fat yogurt.

Ingredients for a three-liter jar:

apricots – 700 gr.,
pears – 4 pcs.,
peaches – 5 pcs.,
sugar - 250 gr. per liter of water,
water.

How to cook apricot compote with fruit:

Wash the containers thoroughly with baking soda and sterilize by any known method.
We wash the apricots, break them in half, remove the pits and put them in hot jars.
We wash the peaches, cut them in half, remove the pit, remove the skin and put them in a jar with the fruit.
We wash the pears, cut them into slices, remove the core and put them in a jar.
Pour boiling water over the fruits and let the water in the jar cool. Then drain warm water into the pan.
In a separate bowl, add sugar and prepare syrup.
Fill the jars with fruit with boiling syrup and immediately close the lids. Turn the jars over and leave to cool.

If after cooking you still have fruits, you can use them to prepare, and, instructions for the production of which we have also included in our collection of recipes on the site.

Natural apricots in their own juice

Canned food is prepared without the use of sugar, in own juice. The product is used in winter for cooking compotes, filling pies, and making jams. Recommended for children's, medical nutrition and everyday use.

Ingredients:

apricots.

How to make apricot compote:

We wash the ripened fruits with a slight green color, remove the stalks, break them along the groove and remove the stone.
Place fruit in sterilized hot jars right up to the neck.
Then pour boiling water over the fruits in the jars and let them sterilize for a few minutes in hot water.
We roll up the finished product with metal lids and leave to cool.

Apricot compote recipe for the winter with cherries

From this recipe you will learn how to preserve apricot compote for the winter with the addition of cherries. Although culinary experts believe that mixing fruits of different colors is not aesthetically pleasing, apricot compote with cherries is very tasty. And how do the kids love him? After all, they always choose bright, and then tasty. This compote combines bright color and rich taste. Children, as a rule, eat both apricots and cherries in winter, to the last berry. In addition, you can make jelly from this compote even in winter for the little ones. This recipe is for baby food.

Ingredients for a 1.5 liter jar:

apricots – 400 gr.
cherry – 25000 gr
Sugar – 250 gr. ha liter of boiling water.

How to prepare apricot compote for the winter with cherries:

We wash the ripe apricots, remove the pit along the groove, break them in half and put them in a sterilized jar.
We wash the ripe cherries and put them in a jar with apricots.
Pour boiling water over the fruit and leave the jars to cool slightly.
Next, pour the water from the cooled cans into a saucepan, add sugar at the rate of 250 grams per liter of water and boil.
Pour syrup over the fruit and close tightly. Benefits of the product.

Compote of apricots with pits for the winter with apples

This drink is good for therapeutic nutrition. Since both apricots and apples are good for people suffering from cardiovascular diseases.

Ingredients for a 3 liter jar:

apricots – 500 gr.,
apples – 3 pcs.,
sugar – 200 gr. per liter of water.

How to close the apricot and apple compote:

We thoroughly wash the jars and lids with soda and sterilize them.
We wash the apricots, remove spoiled ones and put them in jars.
We cut the washed apples into slices, remove the seed box and put them in a jar with the apples.
Pour boiling water over the jars of fruit and wait for the water to cool.
We drain the water from the jars, pour sugar into them and cook the syrup, which we then fill the jars with.
Immediately seal hot jars with standard metal lids, turn them over and cool at room temperature.

Freezing apricots for the winter

Not every housewife has enough time to preserve fruit. Preservation is a very labor-intensive process that requires careful processing of raw materials and containers. Most often, this method is used to harvest fruits for future use by people living in northern regions or not having dachas with a rich harvest.

The shelves in stores are full of all sorts of frosts. IN Lately freezing vegetables and fruits has become in the usual way preparations and at home. The process is not time consuming. In frozen apricots, vitamins are preserved almost completely and in winter you can cook the same compote, which tastes little different from summer.

Ingredients:

apricots.

Step by step instructions:

We sort the fruits, remove rotten and unripe ones, wash them thoroughly, cut them in half and remove the pit.
Place the prepared fruits in one layer on wooden cutting boards and place them in freezer refrigerator.
When the apricot halves are frozen sufficiently, you can pour them into one plastic bag and continue freezing another batch.
In winter, we take out the preparations and pour them out required quantity and defrost. Can be defrosted in microwave oven, but it’s better when this process occurs in room conditions.
Cook compote from defrosted fruits, adding slices fresh apple or pears.

Drying raw materials for compotes for the winter

Dried fruits are probably the most the oldest way procurement of raw materials for future use for compotes and pies. In the process of drying apricots, the liquid evaporates from them, the amount of vitamins and sugars increases several times. Dried fruit compotes do not need to be sweetened; they contain enough natural sugars.

Dried apricots – special product. Everyone is well aware of dried apricots with its medicinal properties, a useful and valuable product for hypertensive patients and heart patients.

For compote, known to us since childhood, apricots with and without pits are dried.

Often during the apricot ripening season, the roofs of country houses, verandas, shelving and everything that has a flat surface are strewn with ripe fruits.

Ingredients:

apricots.

Step by step instructions:

For compote mixture It’s better to make apricots - apricots with pits. To do this, fruits from the tree are laid out in one layer on any wooden board and dried in the open sun for about a week. Then the dried fruits are poured into a separate bag and stored in a dry, well-ventilated place.
When there is a bountiful harvest, the fruit is dried for future use without pits. It takes a little time to process raw materials, but less containers are needed to store the workpieces. The bones have excess weight and volume. The fruits are dried as if on racks.
You can dry the raw materials using an electric dryer at a temperature of 65 degrees or gas stove. The entire drying process takes 11-12 hours.
The most useful product is dried apricots. But, it is prepared using a special technology and not from all varieties of fruits.

Let's summarize. Harvesting apricots for the winter, for all types of compotes, is a necessary and useful event. Apricot compote is very delicious dessert, which he is unlikely to refuse. And that means you need to work a little so that everything is to your taste. Don't forget to prepare for the winter.

The apricot season is short, maximum during the first third of summer. Of course, it is most beneficial to eat these fruits in fresh, stock up on vitamins that are called “from the manufacturer,” however, if you want to replenish yourself with vitamins not only in the summer, you should think about making apricot compote for the winter. Apricot is a delicate, perishable fruit, so if you decide to prepare apricot compote for the winter, it is advisable to do it right away, without putting off the necessary task until tomorrow.

When choosing a cooking method, a recipe option, thinking through the subtleties and nuances, do not bother yourself too much, you will still end up with approximately the same apricot compote for the winter, the recipes do not differ significantly, mainly in the way of laying the fruits: they are placed either whole or cut lengthwise stripe. The variety of this compote can be achieved by combining apricots with other fruits and berries. In addition to apricots, cherries, plums, strawberries and other fruits are usually added to the compote. The following drinks are interesting and unusual: compote of apricots with oranges for the winter, compote of oranges with lemon for the winter. But, all the same, any apricot compote for the winter, simple or combined, it always turns out very fragrant and beautiful. To speed up preparation and save time, apricot compote is often made for the winter without sterilization, pouring boiling water or hot syrup over the prepared products. However, before doing this, jars and lids must be thoroughly washed and scalded with boiling water. It is better to remove the pits from the fruit, but many housewives, in order to save time, prepare compote from apricots with pits for the winter. This compote should be consumed within the first year, because... further the bones become unsafe for health.

Real apricot compote for the winter is very beautiful and presentable; photos of this drink, presented along with the recipes, glow in a bright sunny color. It is worth preparing during the summer fruit season.

Use the tips experienced housewives how to prepare apricot compote for the winter:

To prepare the compote, ripe apricots are selected that have ripened on the tree, and not those that have been picked and lain in the kitchen for some time;

Mature, dense apricots will not lose their shape and their appetizing appearance in compote by winter;

The main thing when cooking apricot compote calculate the amount of sugar correctly, watch this, strictly follow the recipes;

If you make compote with apricot pits, be sure to use it within a year. The seeds contain hydrocyanic acid, harmful to our body, which quickly passes from the seeds to the fruits;

Rolled jars of compote should cool upside down and wrapped in a blanket for at least 12 hours;

You can store jars of compote at room temperature.

One of the most delicious winter preparations is apricot compote, but sometimes you want the drink to be both healthy and beautiful. In this case, a compote of apricots with pits is cooked to preserve whole fruits. In winter, compote apricots can be used to decorate cakes, bake pies with them, and add them to desserts.

Classic recipe

This recipe for apricot compote with pits can probably be found in your mother’s or grandmother’s culinary notebook - in the old days, compotes were often cooked this way.

Ingredients:

filtered water – about 12 l;
domestically produced white sugar – 5-7 glasses;
citric acid – 15 g;
ripe apricots – 5 kg.

Preparation

The most important thing is to choose the right fruits to make the apricot compote with pits really tasty and beautiful. Too ripe - soft, bruised, with thin skin they will burst and the syrup will turn out cloudy, and the fruits themselves will look unpresentable. Unripe apricots will not be steamed, so the compote may not work out and may “explode.” Therefore, we choose ripe apricots, not damaged, not wrinkled, but firm, with thick skin and elastic flesh. We wash them thoroughly and let them drain. While the apricots are slightly dry, wash the jars, preferably with baking soda, to remove dirt and degrease, rinse well and leave to drain. Next, sterilize the jars for 5 minutes over hot steam. Place the apricots in them and fill the containers almost halfway. However, if you want to get a stronger compote, you can fill the jars to the top. We fill the sterilization tank with hot water, after covering the bottom with a towel or placing a special grid. We make syrup from water, acid and sugar. Let it simmer for about 6-8 minutes, then pour it into the jars of apricots. Place the jars in the tank, cover tightly with metal lids and sterilize after boiling the water in the tank for at least 20 minutes. After this, roll up the compote, turn the jars over, wrap them up and let them cool. It is better to drink apricot compote for the winter, boiled with pits, first.

Compote without sterilization

You can roll up compote from apricots with pits without sterilization, but you will need some dexterity when pouring hot syrup from jars, so it is better for this procedure to prepare in advance a special lid with holes into which the berries will not fit.

Ingredients:

firm medium-sized apricots – 4 kg;
sugar white production CIS countries – 4.5-5 glasses;
– about 8-10 g;
cherry late varieties– 2 kg;
water – 8-12 l;
– 1 small bunch.

Preparation

Depending on the desired concentration of the drink, you can take less or large quantity water, and calculate the amount of sugar based on the sweetness of the berries. We sort the fruits and wash them, naturally, removing twigs and leaves, wrinkled and damaged berries. While the cherries and apricots are draining, we are working on the jars: they must be thoroughly washed and sterilized. It is most convenient to do this over a pan of boiling water, in which the lids are also sterilized. Place apricots and cherries in a container, distribute them equally, filling the jars at least halfway. Cook the syrup: put mint in boiling water and add sugar and citric acid. Cook over low heat for about 5 minutes, strain, let it boil, and pour into jars. Cover tightly with lids (do not roll up) and leave for about a quarter of an hour. Carefully pour the syrup back (at this stage you need to be as careful as possible so as not to burn yourself or spill the syrup) and let it boil. Cook the syrup for about 2 minutes, pour it back into the jars and immediately screw it on. We get a rich cherry-apricot compote with pits for the winter; the recipe can be modified by adding other berries to taste: dogwood, raspberries, black or red currants, gooseberries.

Agree that no other fruit reminds us of summer as much as apricots. After all, they are truly sunny, bright, orange, and this color, as you know, charges with positivity.
If these delicious fruits You have already eaten plenty, we recommend preparing apricot compote for the winter with spices. Even when there is frost and snowstorm outside, opening a jar of this drink will allow you to feel the aroma and taste of summer.
Orange fruits go well with ginger, anise and cloves. Sweet syrup is imbued with the aroma of spices and acquires a light oriental note. This compote is very easy to prepare. After looking at the photo, you will understand that even novice housewives can do the apricot preparation.

Taste Info Compotes, juices for the winter

Ingredients

apricots – 250 g;
sugar – 200 g;
ginger and anise - 1/4 tsp each;
cloves – 3-4 pcs.

How to prepare apricot compote for the winter at home with sterilization

It is recommended to use ripe but firm fruits of any variety. Rinse the apricots under running water, transfer to pre-cleaned and heated jars, filling 2/3 of the container.

Add spices. You can adjust and change their quantity to your liking. If desired, replace dry ginger powder with a piece of fresh root (1-2 cm). If you don’t really like the aroma and taste of spices, you can prepare apricot compote without them.

Add sugar. If you prefer sweeter drinks, increase the amount by 20-30%. Based on rich and flavored syrup You can create various drinks and desserts. It is acceptable to replace sugar with honey in this recipe, but keep in mind that in terms of sweetness, 1 kg of sugar corresponds to 750 g of honey.

Pour boiling water over the prepared ingredients so that the entire container is filled with water.

Install apricot preparation into the oven, heated to 120 degrees, for 20-25 minutes. This type of sterilization helps to heat the containers evenly.
You can use another sterilization option. Take a wide saucepan, place a towel or a wooden rack at the bottom, place jars of compote (they should be close to each other, but not touching), cover them with lids. Pour water into the pan so that it reaches almost to the hangers of the jars, bring it to a boil and from that moment keep the compote in boiling water for 15-20 minutes.
After sterilization, seal the jars with lids, turn them upside down and wrap them in a woolen blanket. Store the cooled compote in the pantry or cellar.

The simplest recipe. Apricot compote for the winter without sterilization

There is an easier way to prepare apricot compote, in which the fruits are poured with boiling water twice sugar syrup, but without further sterilization.

Ingredients:

apricots – 1 kg;
granulated sugar – 4 cups;
water – 4.5 l.

Preparation:

You can make this compote from apricots with pits, but if you have time and desire, you can remove them. Decide for yourself what is convenient for you.
Pour water into a large saucepan, add sugar and stir until the grains are completely dissolved.
During this time, place the apricots in glass containers; for the specified amount of ingredients you will need 3 three-liter jars.
When the contents in the pan boil, you need to cook it for 5 minutes, then pour the finished syrup into the jars with apricots. Cover from above metal lid and let stand for 10 minutes.
Using a special nylon cover with holes, drain the liquid from the jars back into the pan, bring to a boil, boil for 5 minutes and pour again into the apricots. This time you can seal the containers with lids and send the finished compote first for cooling, then for storage.

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Useful tips

When you open a jar of apricot compote in winter, in addition to drinking it and enjoying it summer scent, the fruits themselves can be used to fill pies. You can use this drink to prepare fruit impregnation biscuits. And it's also good apricot slices Finely chop and decorate ice cream balls with them.
The compote will be more refreshing if you add a few sprigs of mint to it. Apricot compote for the winter at home is rarely combined with other berries and fruits, but if you add a little cherries to it, the taste will be amazing and the color will be ruby. You can also prepare this drink with rhubarb, apples, pears, red currants and oranges.

Apricot compote for the winter in a 3-liter jar

A very aromatic and tasty apricot compote is not difficult to prepare, even for novice cooks. The delicate taste and delicate color of compote for the winter will conquer all your household members. A delicious apricots, you can eat it after drinking the compote.

In addition, any variety of apricot is suitable for compote, the main thing is that they are ripe and fragrant. Therefore, when walking through the market, pay attention to small apricots. They may seem unattractive to you, but that's exactly what you need for conservation.

The proportions for compote are given for 3 liters. We will cook using double pouring. This is simply a way in which you can close a large volume of compote at once. To do this, you will only need jars and a large saucepan in which you will bring water to a boil. Let's look at it in more detail below.

Ingredients for 3 liter jar:

water – 2.5 liters;
apricots – 500 g;
sugar – 300 g.

Recipe:

Prepare the jars. Wash them well with baking soda or dish soap and rinse well after that. There is no need to sterilize jars separately.

Apricots for compote need to be sorted out - remove all spoiled fruits, otherwise the compote may ferment. Rinse the drupe well. The fruits can be left whole, or you can separate them into halves. We left it intact. Put it in a jar. To find out how many apricots you need without a scale, take a full liter jar of the fruit.

Bring the water to a boil. Fill the jars with boiling water to the very top. Leave the jars for 15 minutes, covering with lids. During this time, the jars and fruits will be sterilized, and the water will taste like apricot.

Drain the water from the jar so that the fruit remains in the container. Add sugar to the pan with the drained water. We put it on fire. Stir the liquid until the sugar is completely dissolved. Bring to a boil again. Be sure to taste the compote. If you don't like it sweet, feel free to add more sugar to your liking.

Fill the jars again and immediately roll up the lids, which must first be boiled for 5 minutes. Be sure to put the jars on the lid and wrap them in a blanket until they cool completely.

After cooling, the jar can be taken away for storage in the basement or pantry. Good luck with your preparations.

As a child, I did not like apricot compote. Maybe because it wasn't as sweet as strawberry, cherry or raspberry? Or because my direct responsibilities included harvesting sunny-warm apricots? They tenaciously “held on” to the thin branches of a young tree when I tried to pick them, balancing on a stool. I sincerely did not understand why it was necessary to collect these orange fragrant fruits, and even a whole bucket. After all, there’s so much to do without it! The dolls have not been combed, no one has been swinging on the swing since the morning, and the “hopscotch” on the asphalt has almost been erased. Adults will always come up with nonsense - some kind of compote from apricots, and let me disentangle... Now that apricot tree is difficult to recognize: it has overgrown with dense foliage and has grown in height and width. And the far from thin branches were chosen by the neighbor’s little ones. And now I am happy to collect the sun's harvest to prepare aromatic compote from apricots for the winter. Recipe with photo of making it vitamin drink for future use in front of you. Real summer in a jar - warm, velvety, tender yellow!

Ingredients:

Exit - 1 three liter jar or 3 liter.

Making apricot compote for the winter (step-by-step recipe with photos):

To prepare compote, it is better to use plump, but ripe and sweet apricots. Overripe fruits will turn into mush when exposed to boiling water. And this is not very appetizing, you will agree. From whole ones apricot halves In winter, you can even prepare the filling for a pie or pies. Wash the apricots thoroughly. It is highly undesirable to use carrion to prepare compote; throw away fruit that has been hit or begins to rot.
Place clean fruits in a colander. Once the excess liquid has drained, carefully divide each apricot in half and remove the pit. In principle, you can preserve apricot compote for the winter with pits. This saves time, but reduces the shelf life of the workpiece to one year. The seeds contain hydrocyanic acid, which in high concentrations is dangerous to the body. It won’t have time to accumulate in a year. But it is not recommended to keep the workpiece in the cellar or pantry for longer.
Prepare the jars. It is most convenient to roll compotes in a three-liter container. But I always have a shortage of it, so I use liter containers. Sterilize the jars over steam or in the oven. Place them upside down on a towel. Wait until they dry. Arrange the apricots. The richness of the taste of the drink depends on their quantity. I usually fill the jars a third full with apricots, and the compote turns out bright, tasty, sweet and sour. If you prefer to prepare concentrated compotes and dilute them with water after uncorking, then add more of the main ingredient.
I know two ways to prepare apricot compote without sterilization - pouring boiling water or sugar syrup. I prefer to use it myself first. Pour sugar into jars. Then you can put a little citric acid. She will give lightweight workpiece a sour taste and will allow it to be preserved better.
Boil water, preferably with a small supply. Pour boiling liquid into the jars until it completely covers the apricots. Cover the jars with lids. Blanch the apricots for 7-10 minutes. Let the pan with the remaining water simmer over low heat.
Pour in the remaining boiling water to the brim. Roll up with clean, boiled and dried lids. Turn the jars upside down. If the compote leaks, open the suspicious container and boil the drink. Re-seal. If you want to use second method of preparing compote, fill the container with apricots with clean boiling water to the brim. Cover with lids. Let the future compote brew for 5-10 minutes. Drain the water into the pan, leaving the fruits in the jars. Add sugar to the liquid. Place on medium heat. Stirring, bring the syrup to a boil. Cook for 2-3 minutes, then pour into the jars of apricots. Roll up.
You can try the solar drink within a few days. But it’s better to wait until winter.

Bon appetit and apricot mood!