Canning apricot halves. Canned apricots, recipes for the winter

It is better to harvest apricots in syrup at the beginning of the season, when you can buy unripe apricots, those with greens. Of course, you can buy such fruits at the end of the season. If you have your own apricots, then it’s easier for you, when you have time, then you made a compote. Why is it better to choose firm apricots with small green areas? Because they crack better, hold their shape and are well preserved in the jar. But from ripe fruits that melt in your mouth. It’s better to make apricot jam.

Apricots in syrup

My family loves apricots, so I cover them in syrup rather than apricot compote. We make cherry and strawberry compotes. But we prefer to eat apricots. That's why I never randomly pour halves of apricots into a jar. I arrange them in a circle. If you place apricots this way, you will be able to fit into one container what you were going to place in two jars.

Ingredients for cooking:

- apricots – 700 grams;
- sugar – 400 grams of sugar;
- water - 1 liter.

Recipe:

Wash the jar thoroughly. You can scald it with boiling water. You don't need to do anything else with it. After all, you will still put non-sterile apricots in it, so don’t create extra work for yourself.

Chop each apricot in half. Take out the bone. If you like apricot pits (only from calibration), then ask your strong husband to chop some pits for you. Then put the nuts back into the apricot. You can also take walnuts or any other nuts. But personally, I don’t like this option with nuts. For me, this option is only acceptable for apricot jam.

Place the apricots in a circle in a jar. Fold half to half. If you don’t want to bother with laying out the apricots, then simply place them tightly in the jar up to their hangers.

Boil water and pour apricots into it. Cover with a lid. After 10 minutes, drain the water into the pan and add sugar. Bring the syrup to a boil. Pour the syrup into the jar to the very top.

Cover the jar with a sterile lid. Turn the jar over and wrap it until it cools completely.

In winter, when you open a jar of delicious apricots, be sure to praise yourself for your efforts.

Canned apricots in halves

How I want to treat myself and my family with delicious vitamins in winter. One of the most delicious and healthy fruits containing large amounts of vitamins is apricot. Apricot is rich in vitamins B0, B1, B0, B2, PP 3, C, provitamin A, carotene, thiamine, riboflavin, which improve mental activity and strengthen the immune system. It also contains many different trace elements and minerals that are essential for the human body. The recipe for canned apricots given below allows you to preserve the maximum of nutrients in homemade preparations. Such apricots can not only be eaten as a finished product, but also used as a filling for homemade baked goods.

Ingredients for preparing the product:

- apricots (not fully ripe) - 1 kilogram;
- sugar - 200 grams;
- water - 0.5 liters;
- a jar with a capacity of 1.5 liters.

Recipe:

Before you start canning, you need to heat treat the jar. Take the jar and lid.

The fastest way is to pour boiling water over the jar, i.e. Bring water to a boil and carefully pour it into a jar, heat the jar for about five minutes, drain the water. As a result, condensation will remain on the can.

You will need to wait for the condensation to completely evaporate. Do not wipe the jar with a towel. We do the same with the lid - put it in boiling water, take it out and let it dry completely. The canning container is ready.

Let's proceed directly to canning.

We take apricots.

The apricot should be unripe, firm, with a slightly green side. Wash thoroughly, cut in half with a knife, remove the seeds.

Place the apricot halves in a jar. We try to lay them tightly together in circular rows.

And so on to the very top. The results are beautifully arranged apricots.

Boil water and pour it while it is still hot into a jar of apricots, cover the jar with a lid, and let it stand for no more than two minutes. Pour the water soaked with apricots into a saucepan and boil it. Fill the apricots with the same water again and let them sit for two minutes to warm them up. Drain the water back into the saucepan and use it to prepare the syrup. Bring the water to a boil. Let's take sugar. Slowly pour sugar into the saucepan

Stirring, cook the syrup for about five minutes. After removing the syrup from the heat, immediately pour the apricot halves into the jar.

Pour the syrup slowly, allowing the jar to warm up a little. If you pour the syrup quickly, the jar may burst.

Screw on the previously prepared lid.

Let the jar of apricots cool and hide the homemade preparations in the basement or in a cool room. May you be able to preserve the warmth and joy of sunny summer in this jar so that when you open the jar in winter, it will appear in your home, sparkling with its apricot smile.

Comments

3 Lyudmila 07/10/2015 08:34

I quote Oksana:

Apricots in syrup are best for making pies; even frozen apricots are not so good. In the first recipe, I really liked the way it was placed in a jar, when you open the pantry in winter, and there is such beauty there - it’s a real treat to the eye.

Apricots, after all the procedures performed, cannot remain as beautifully folded, this is clear to the child. In the picture there is the first fill of water. And where the process is described, look how it looks like slices (there are no longer these neat rows)

Ingredients:

water;
sugar;
apricots;

The proportion of sugar and water for syrup is 1:0.5. That is, per liter of water you will need half a kilogram of sugar.

Cooking method:

The very first thing for any preservation is washing and sterilizing the container.
Then you need to wash the fruits and divide them into two halves; you don’t have to throw away the pit, but split it and remove the contents. Later these nuts can be added to fruit.
Next, place the apricots in a clean container.
Boiling water should be poured into jars of fruit. Cover with a lid for about 10 minutes and let stand.
The infused water is poured into a container, then sugar is added and the mixture is put back on the fire until it boils.
Now the finished syrup can be poured into jars again and screwed on with lids.

Closed jars need to be turned over, placed on the lids, and wrapped in a blanket. Let them cool in this state.

Whole apricots in syrup

Ingredients for cooking:

apricots – 700 g;
water – 400-500 ml;
sugar – 200 g.

Cooking method:

First, you should rinse everything well. This applies to both fruits and the jars where they will be placed. The integrity of the jars in the winter will depend on the quality of the washed fruits. If poorly prepared, the cans will explode when rolled up. It is better to wash fruits individually.
Next, you should separate the pits from the apricots and place them in a circle in a sterilized jar.
These proportions of ingredients are suitable for a liter jar. So all the fruits should fit in it. The fit of the fruits to each other can be quite tight.
Now you should pour water into the kettle and boil it, after adding sugar. It is recommended to add a little more water as it will evaporate. The water must be stirred constantly so that the sugar dissolves faster.
When the syrup boils, you need to pour it over the fruits. And leave to infuse for about 20 minutes.
When the syrup is infused, pour the water into the kettle, boil again and pour over the apricots.
Now you can screw the jars with sterilized lids and wrap them in a blanket. The jars are placed with the lids down. Preservation is left for 12-24 hours.

Simple recipe

Ingredients for canning:

apricots – 1.3 kg;
water – 1.3 l;
sugar – 300 g.

Preparation:

Wash the fruits and sterilize the jars.
Separate apricots from pits and place in jars. It is recommended to use the jars before they have time to cool down. You can also preserve whole apricots with pits.
Once the fruit is in place, the water is boiled. After boiling, you need to reduce the heat and add sugar, stirring slowly.
Apricots are poured with boiling syrup and left to infuse for 20 minutes.
Now the syrup is boiled again, poured into jars and twisted.

The wrapped jars are left upside down for a day.

Preserving apricots with pits

Apricot contains a lot of potassium, normalizes metabolism and the functioning of the gastrointestinal tract. This recipe keeps the fruits intact and makes them amazingly tasty.

Ingredients:

Apricot fruits – 1.7 kg;
Sugar – 270 g;
Purified water – 1.7 l.

Cooking instructions:

Select ripe, juicy and elastic fruits.
Wash them under running water.
Place the apricots in a clean glass container.
Place the water in a saucepan on the fire and wait for it to boil.
Pour the water into the jar, keep it with the lid closed for about 20 minutes, while covering the jar with a blanket to warm it up well. (This must be done three times.)
After the third heating, the water is returned to the pan, sugar is added, and the syrup boils for five minutes.
Fill the jars with syrup, seal them, turn the container over and wrap it up.

Preserving apricots with almonds

Almonds give apricots a certain exoticness. If you want to pamper yourself and your loved ones with something unusual and new, then start cooking. If you really like sweets, then you can add more sugar.

Ingredients:

Ripe apricots – 650 g;
Sugar – 350-400 g;
Almonds – 120 g;
Water – 500 ml.

Cooking steps:

Select apricots that are ripe and firm.
Rinse them in cool water.
Divide in half, remove the pit.
Pour boiling water over the almonds for twenty minutes. We do this manipulation twice. Then we peel it.
We wash the jars with soda solution, pour boiling water over them and dry.
Lids must be sterilized.
Place apricot slices and almonds in jars.
Place the water on the stove and boil.
Pour hot water into the jars for 1 minute and pour it back.
Boil water with sugar.
Fill the jars with syrup and roll up the lids.

Place the jars upside down until they cool.

With mint in its own juice

For preparation you will need the following ingredients:

mint – 2 small sprigs;
apricots – 1 kg;
sugar – 300 g.

Cooking method:

First you need to prepare the fruits. Wash, remove pits, divide apricots into two parts and put in jars. Each layer of fruit should be sprinkled with sugar.
To make the fruits fit closer to each other, you should sometimes knock the jar on the table (gently). Between the layers you need to lay a couple of mint leaves.
When the jars are filled, you need to leave them for 12 hours in a cool place so that the fruits release juice.
Next, you should sterilize the jars and place the fruits sprinkled with sugar, screw them on with lids. To sterilize jars in boiling water it will take 10 minutes for a volume of 0.5 liters, 15 minutes for 1 liter.
The rolled up cans are turned over and wrapped in a blanket. In this position they should cool completely.

This recipe is suitable not only for consumption, but will also be an excellent decoration for many dishes or drinks. At the same time, mint will add a little coolness and a great aroma.

Nectar

Ingredients for syrup:

water – 850 ml;
sugar – 150 g.

For the dish itself, you only need apricot fruits.

Recipe:

The fruits need to be washed and placed in a pan of water and boiled. The proportions of water and apricots are 1:5. The fruit should cook for about 15 minutes.
Next, you need to separate the apricot from the seeds and pass it through a sieve.
The syrup recipe is simple: sugar needs to be dissolved in water, that’s all.
The syrup should be added to the fruit pulp in a 1:1 ratio. Put the mixture on the fire and let it boil.
The finished nectar is poured into pre-sterilized jars and immediately sealed.

Juice

Ingredients for syrup:

water – 1 l;
sugar – 250 g.

Recipe:

In order to make juice, you will need to use 2 kg of apricots, for which 250 g of water is applied.
It is better to take fruits that are very ripe or even overripe. The fruits are washed and separated from the seeds. The finished fruits are placed in a pan, water is added, and the mixture is brought to a boil. You need to boil for 10 minutes.
Next, the apricots should be passed through a sieve and pureed.
To make syrup, you only need to dissolve sugar in water. The syrup is then added to the finished pulp.
The pulp with syrup should be put on fire and boiled for about 10 minutes.
After boiling, the juice is poured into jars almost to the very top. Then screw the lids on.
This juice can be poured even into unsterilized jars.

Canned apricots in syrup (video)

Preserving apricots in syrup includes many more different methods. But this article presents the most common ones. Plus, they are all easy to prepare. It should be noted that it is better to harvest apricots at the very beginning of the season, when they are slightly green. Greenish apricots are better suited for preservation in syrup. In addition, hard and greenish fruits are better separated from the stone, keep their shape and are stored in a jar. Very ripe fruits are suitable for jam or jam.

Apricots in syrup for the winter - a sweet, aromatic seedless preparation, prepared at home. Preserving fruit can often be a long and labor-intensive process. Depending on how much fruit you need to prepare for future use, preparation can take either a couple of hours or a good half of a day. Each fruit is prepared individually before rolling - some need to be peeled, cut into pieces and the seeds removed from the fruit.

This is why apricots in syrup are good - to preserve them for the winter, you don’t need to peel them, you just need to wash them and cut them into halves, which only simplifies the process of removing seeds from the fruit.

Apricots are an amazingly healthy fruit. Low-calorie apricots - each fruit contains no more than 50 kcal - are rich in vitamins A and C, beta-carotene, and have a high fiber content. That is why in the summer you need to eat as many healthy fresh fruits as possible - add them to baked goods, for example, or eat them just like that - and in the winter, not only delicious apricots, but also canned apricot halves in syrup for the winter will help to replenish your vitamin reserve.

Advice from the Wonder Chef. Having rolled apricots in sugar syrup at home once, you will never want to buy a ready-made canned product in a store again. Homemade preparation is so simple that even the most novice cook can handle it. And don’t let sterilization scare you – everything is quite simple if you follow the instructions and step-by-step photographs of the recipe.

The sugar syrup with which apricots are poured retains the natural color and shape of the fruit throughout the winter. If you have never made homemade preparations, apricot slices in syrup are a great recipe to start learning how to preserve at home.

To prepare apricots in sugar syrup for the winter, choose fruits that are ripe, firm, without dents or brown spots - the same as on. The sugar in the recipe needs to be adjusted depending on how sweet you want it to be, as well as the acidity of the apricots themselves. If the apricots are too sour, use more sugar; if they are very sweet, use less.

If you use more sugar, apricot halves in light syrup can be rolled up without sterilization - immediately after filling with hot syrup, tighten the jars. The amount of ingredients indicated in the recipe yields 8 half-liter jars of fragrant.

Preparation – 45 minutes

Calorie content – 90 kcal per 100 grams

Ingredients for canning apricots in syrup slices

sugar – 1-1.5 kg;
water – 3 liters;
apricots – 2 kg.

Apricots in syrup: a store-bought recipe for the winter

After opening, the product must be stored in the refrigerator. Friends, if you know other ways to preserve apricots for the winter, share your ideas and recipes in the comments!

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 made 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 a delicious delicacy, secondly, the concentrated syrup can be diluted with boiled water and get a 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!

Apricots in syrup for the winter are prepared quite easily and quickly. In addition, this preparation can be made not only using the named fruit, but also using various berries (cherries, plums, etc.). Today we will consider only the simplest options for preparing a canned product that you can enjoy with pleasure on cold evenings.

Homemade preparations for the winter: apricots in sweet syrup

Required ingredients:

Fruit processing process

Apricots in syrup for the winter can also be made from overripe fruits, but in this case the preparation will be more like jam. In this regard, you need to take 700 g. hard fruits, place them in a colander and wash them one by one in lukewarm water. Next, the apricots should be lightly cut in the middle with a knife, and then broken into two halves with your hands. After this, you need to remove the seeds from the fruits, which can be split if desired, and after removing the nuts, send them along with the pulp for canning.

Fruit display

Before making apricots in syrup for the winter, you should prepare several small glass jars. It is recommended to sterilize them by scalding them with boiling water. Thus, fresh half fruits must be placed in a circle in jars (up to the “shoulders”), and if desired, add nuts from the seeds to them. Next, you need to pour regular purified water into a separate bowl and bring it to a boil. After this, the fruit should be poured with boiling water, cover with a lid and leave for 10 minutes. After the allotted time has passed, the water must be poured again from the cans into the pan and added to it

The final stage in preparation

After the sweet liquid boils, it should be poured again into jars with fruits (to the very top), which then need to be rolled up with sterile lids, turned upside down and wrapped with a thick rag. It is recommended to keep the workpieces in this position for exactly one day, after which they should be sent to the cellar, underground or dark closet.

Apricot in syrup for the winter with ripe cherries

Required ingredients:

granulated sugar - 500 gr.;
hard apricots - 800 gr.;
ripe cherries - 200 gr.;
purified drinking water - 1 l.

Cooking process

Hard apricots should be processed exactly as in the previous recipe. After this, you need to wash the cherries well, and then put them in sterilized jars along with the half fruits. Next, you need to boil the syrup in a separate pan (for 1 liter of drinking water there should be 400-500 grams of granulated sugar) and pour it into all the jars filled with fruits and berries. Then the blanks should be rolled up, turned over and placed under a blanket for further cooling.