By preparing apricots in syrup for the winter, you will not only be able to eat a delicious independent dessert in the absence of fresh fruits, but also provide the ideal filling for baking or a component for other sweet dishes.
How to preserve apricots in syrup?
With the right approach, canned apricots in a syrup keep shape well and acquire the missing sweetness. Soft tender fruit slices simply melt in the mouth when consumed in pure form and give an unforgettable taste to the sweet compositions with their participation.
- For harvesting it is important to select ripe, fragrant fruits with dense pulp, without dents, damages or rotted areas.
- Selected specimens are thoroughly rinsed under running water and dried.
- Often harvest apricots in syrup for the winter halves or slices, for which each fruit is cut in a circle, remove the stone and, if desired, cut each halve into slices.
- The billet can be made in sugar or honey syrup with or without water.
- Delicacy for storage is sealed tightly in sterile cans, frozen or dried, getting delicious appetizing candied fruits.
How to close apricots with lobules in syrup?
Prepare delicious apricots in syrup for the winter lobules easily, simply and not intricately. The prepared slices are simply supplemented with boiling sweet liquid filling, tightly rolled with boiled lids into sterile jars and wrapped up in a warm place for slow cooling and self-sterilization.
Ingredients:
- apricots - 2 kg;
- granulated sugar - 1 kg;
- purified water - 2 liters.
Preparation
- Peel the prepared apricots from the bones, dividing them into halves, which are cut into the desired size of the lobules.
- Sterilize the jars, put them in fruit slices.
- Warm up the boiling water, add the sugar, boil for 5 minutes, pour into the jars.
- Cap apricots lobules in syrup for the winter, turn over under a fur coat, and after cooling they are sent to the cold for storage.
Apricots halves in syrup - recipe
Apricots in syrup for the winter - a recipe that can be performed using fruit halves entirely. The sweetness of the syrup in this case balances citric acid, which can be added to the water along with the sugar or directly into the jars. Multiple filling of the fruit allows you to store the workpiece without fear at room conditions.
Ingredients:
- apricots - 2 kg;
- granulated sugar - 2 kg;
- citric acid - 0.5 teaspoons;
- purified water - 1 liter.
Preparation
- Prepared halves are placed in sterile jars.
- Mix the water with sugar, preheat to a boil and dissolve the crystals, pour into the container.
- After 15 minutes, the syrup is drained, boiled and again poured into slices.
- Repeat the pouring again, after which the apricots are capped in syrup for the winter, wrapped.
Apricots whole in syrup for the winter
Aromatic and saturated to taste are apricots with seeds in syrup for the winter. However, such a billet should be consumed within a year after canning, as with longer storage the bones begin to secrete cyanide acid, which can lead to poisoning or digestive problems.
Ingredients:
- Apricots - 1,5 kg;
- granulated sugar - 400 g;
- purified water.
Preparation
- Washed, dried apricots are placed in 1 liter cans, filling them with 3/4.
- Pour into each a glass of sugar, pour the contents with boiling water to the top.
- Cover the containers with covers and sterilize in boiling water for 10 minutes.
- Cap apricots in sugar syrup for the winter, turn over before cooling.
Apricots in honey syrup
The following recipe for those who do not use sugar at all or tries to reduce its quantity by substituting alternative products. Having prepared apricots in syrup from honey, you will be pleasantly surprised by the result: the delicacy will turn out to the best of sweet, tasty and will acquire a special aroma.
Ingredients:
- Apricots - 1,5 kg;
- honey - 1 glass;
- purified water - 2.5 cups.
Preparation
- Prepared halves of fruit are placed in cans.
- Honey is mixed with water, warmed to a boil, pour the mixture of apricot slices.
- They put the vessels on sterilization, heated in boiling water for 10 minutes.
- Cap apricots in honey syrup for the winter, turn over before cooling.
Apricots in syrup without water
If the previous variations of the workpiece result in a delicacy in the form of a concentrated compote, the following recipe will remind the jam more. Syrup for jam from apricots in this case is prepared from sugar and fruit juice, which will be obtained from fruit slices after a long contact with sweet crystals.
Ingredients:
- apricots - 2 kg;
- granulated sugar - 1 kg.
Preparation
- Apricots get rid of seeds, cutting into halves or slices.
- Pour the slices with sugar and leave to separate the juice in a cool place for a day.
- Drain the resulting juice with sugar, put on a plate, warm up to a boil, pour boiling substance of apricots.
- After cooling, the syrup is drained, again it is allowed to boil, poured into cans.
- This time, the workpiece is capped, turned over with lids down, wrapped.
Apricots in syrup for the winter without sterilization
Another recipe for a sweet billet without sterilization will be described later. Its individual feature is a relatively small amount of used sugar. The obtained halves are obtained moderately sweet and not sugary, which will especially please those who follow the figure or adhere to proper nutrition.
Ingredients:
- Apricots - 1,5 kg;
- granulated sugar - 300 g;
- purified water - 1.2 liters.
Preparation
- Prepared apricot halves are placed in sterile containers.
- Brew syrup from water and sugar, pour it into jars.
- After 20 minutes, the liquid is drained, boiled, again poured into containers with fruit slices, sealed.
- Turn the canned apricots in the syrup without sterilizing the lids, wrap them.
Apricots lobules in syrup without cooking
Harvested apricots in syrup for the winter without cooking according to the following recipe will not leave indifferent the sweet tooth. Delicacy is a kind of variation of jam with whole fruit slices. The process of making sweets will take a long time, but the result is worth the time and effort.
Ingredients:
- apricots - 1 kg;
- granulated sugar - 1 kg;
- purified water - 1 glass.
Preparation
- Sugar is mixed with water and heated to boiling and dissolving the crystals.
- Pour the syrup prepared slices, leave for 8-10 hours, then pour into a colander.
- The syrup is heated and again poured into them apricots, left for impregnation.
- Repeat the filling with hot syrup another 5-6 times.
- At the last filling, apricots are capped with lobules in syrup in sterile jars.
How to dry apricots in syrup?
Having drunk apricots in syrup and slightly boiling halves, you can then dry them with a dryer or oven, resulting in delicious and healthy candied fruits . As a result of proper drying, the fruits are surprisingly tasty, elastic, do not stick, do not secrete moisture when folded.
Ingredients:
- Apricots - 1,5 kg;
- granulated sugar - 700 g;
- purified water - 0.5 liters.
Preparation
- Apricots get rid of seeds, dividing into halves.
- Prepare syrup for candied fruits from apricots: mix sugar with water, warm up to a boil and dissolve the crystals.
- Throw in boiling syrup apricot slices, boil for 5 minutes, leave for 24 hours to cool and infuse.
- Pour carefully the fruit into a colander, drain the syrup, and the fruits are laid out on a grate of dryers or pans and dried at 50 degrees for 10 hours.
- When using to dry the oven, it is necessary to keep the appliance door ajar, so that moisture can escape from the device unhindered.
Apricots, frozen in syrup
An excellent way to preserve the freshness of fruit slices for a long time is the freezing of apricots in syrup. With this preparation, the halves perfectly retain their shape, they acquire the missing sweetness and, after defrosting in the winter, will become an excellent independent delicacy or the best addition to sweet baking.
Ingredients:
- apricots - 1 kg;
- granulated sugar - 200 g;
- purified water - 0.5 liters.
Preparation
- Water with sugar warm up to a boil, cool.
- Separate the apricots into halves, removing the bones, and put in a suitable container for freezing.
- Fill the fruit slices with syrup, cover with a lid and send it to the freezer for freezing and long-term storage.