How to make apricot juice?

Apricot juice will be a bright, very tasty and useful reminder of warm summer days, if you prepare it for the winter. In addition, it contains as many calcium and potassium salts, iron, provitamin "A", carotene and many other useful elements, which can replace many vitamin complexes and medicines.

Below we will tell you how to make apricot juice at home and you can take care of yourself for a valuable sunny drink for future use.

How to make apricot juice for the winter?

Ingredients:

• peeled apricots - 1 kg;
• filtered water - 850 ml;
• granulated sugar - 250 g.

Preparation

Ripe fruits apricot washed well and dried. Then remove the bones and put them in an enameled container. We pour on one kilogram of the purified fruits one hundred milliliters of filtered water and put it on the fire. Preheat to a boil and stand on a moderate fire for ten to fifteen minutes. The softer the apricots, the less time it takes to cook.

We rub the apricot mass through a sieve. Skins are thrown away, and we add sugar syrup to the mashed potatoes. For its preparation in 750 milliliters of water, pour 250 grams of granulated sugar and cook three minutes.

We bring the juice to a boil, stirring, boil for ten minutes, and poured over clean jars. We cover them with lids and put them in the dishes with boiling water. Sterilize the half-liter cans fifteen minutes, and liter - about twenty minutes.

After the time has elapsed, roll up the lids and put the juice for storage.

Recipe for apricot juice with pulp in a juice cooker

Ingredients:

• apricots;
• granulated sugar;
• water.

Preparation

In the lower saucepan poured water, we have a container with a tube in which the juice is collected. From above place the pan with holes and put it into it pre-washed and peeled fruits of apricots. Pour about 100 grams of sugar to improve the separation of juice. We set the upper capacity of the sokovarki and put it on the stove. On the tube put on the hose, which is lowered into any container to collect the juice. After boiling the water, we reduce the fire to medium and keep it for 1.5-2 hours.

The juice will begin to stand out about an hour after the start of cooking and will continue for some time after its termination.

The collected apricot juice is brought to a boil, boil for three minutes, poured over sterile jars and curled with boiled lids. We place cans of juice under a warm blanket before cooling down.