Apricot compote. Fragrant apricot compote (prepared for the winter)

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;
• white sugar produced in the CIS countries - 4.5-5 glasses;
• – about 8-10 g;
• late varieties of cherries – 2 kg;
• water – 8-12 l;
• – 1 small bunch.

Preparation

Depending on the desired concentration of the drink, you can take less or more 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.

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 sunny harvest in order to prepare aromatic apricot compote for the winter. A recipe with a photo of preparing this vitamin drink for future use is in front of you. Real summer in a jar - warm, velvety, tender yellow!

Ingredients:

Exit- 1 three-liter jar or 3 liter jars.

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 porridge under the influence of boiling water. And this is not very appetizing, you must admit. In winter, you can even make a filling for a pie or pies from whole apricot halves. Wash the apricots thoroughly. It is highly undesirable to use carrion for preparing compote; throw away fruit that has been hit or begins to rot.
Place clean fruits in a colander. When it drains excess liquid, carefully split 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 add a little citric acid. It will give the product a slight sour taste and allow it to be better preserved.
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!

The drink recipe includes:

• fruits;
• sugar (take the proportion of 1 cup to 3- liter jar);
• water.

Cooking algorithm:

1. Rinse the apricots thoroughly.
2. To remove the seeds or not is everyone's business. The compote will be equally delicious. With whole fruit it will be transparent.
3. Prepare jars of the required capacity. Often the compote is sealed in a three-liter container. Sterilization of jars affects the quality of preservation.
4. The apricots need to be arranged so that they make up a third of the jar.
5. Pour boiling water without filling the jar to the brim, leaving room for sugar. Keep the liquid in the jars for about 15 minutes.
6. Drain the water into large saucepan and add sugar in the required proportion. The syrup should boil and the sugar in it should completely dissolve.
7. Pour the liquid into the jar to the brim and roll up the lid. If there is not enough water, you need to add it from the boiling kettle. Within 12 hours after conservation, containers with compote should be kept upside down under a blanket.
8. Once the drink has cooled, it can be stored at room temperature.

It is necessary to choose ripe apricots. If the fruit is unripe, the compote will be bitter, and if it is overripe, the liquid will become cloudy, although pleasant to the taste.

Canning apricot and apple compote: step-by-step recipe

Often, when apricots are harvested, sour apples are already ripe. They will perfectly complement the compote.

To preserve such a drink for three liter jar you need to take:

• 1-2 apples (mostly sweet and sour);
• 300-400 g of ripe firm apricots;
• 1.5-2 cups sugar (to taste).

Canning steps:

1. Prepare sterile jars and wash the fruit.
2. Apples and apricots can be cut into slices, but this is not necessary.
3. Divide the fruit into three-liter jars.
4. Preparation of syrup: completely dissolve sugar in water, bring the liquid to a boil. Add sugar to taste: if the apples are too sour, you can add more.
5. Pour boiling water over the jars of fruit and let them steep for at least 10 minutes. Then pour the liquid back into the pan.
6. Bring the syrup to a boil and finally pour it into jars, roll up the lid. It is better to store the preserved food upside down for the first 24 hours. This will also allow you to check the tightness of the containers.

Excellent recipe for apricot “Fanta”

This compote is many times healthier than carbonated liquids and is also rich in vitamins. A drink made from apricots and oranges goes well with any festive table.

For a 3-liter container you can take the following proportions of ingredients:

• ripe apricots - about 300-400 g;
• 7 slices of a medium-sized orange;
• 1 glass of sugar (200 g);
• fresh lemon juice or 4 g citric acid.

To preserve compote and enjoy a pleasant drink in winter, you need to:

1. Wash the fruit, cut the apricots into 2 parts and remove the pits. Cut the oranges into slices.
2. Fill 1/3 part glass jar halves of apricots. Then add orange slices with zest, sugar and citric acid.
3. Next, add boiling water and cover with a lid. Sterilize the jar over low heat in a water bath for at least half an hour.
4. Roll up the lid, turn the jar over and cover it with a blanket for 12 hours.

Compote "Fanta" has a pleasant taste and extraordinary aroma. All family members will enjoy the drink.

Refreshing drink: recipe for compote with apricots and mint

The secret ingredient is mint. Just one bunch of this plant will completely change the taste of the usual apricot compote.

For preservation you need:

• apricots;
• sugar – one and a half glasses (per 3 l);
• mint – 1 bunch;
• citric acid – 1 tsp.

Cooking steps:

1. It is necessary to thoroughly wash the fruits and remove seeds. The mint also needs to be washed and it is advisable to separate the leaves from the stem.
2. Prepare three-liter jars, sterilize them and lids.
3. Place one-third of the peeled apricots in each container.
4. Pour boiling water, filling the jar halfway. Add sugar and citric acid there and let stand for 5-10 minutes.
5. Add boiling water to the end of the jar and roll up. Wrap in a warm blanket and leave for 2 days.

Mint can be replaced with lemon balm, and citric acid with juice or natural lemon zest.

Assorted: recipe for compote with apricots and berries

You can prepare compote from various gifts of nature. Cherries, raspberries and apricots ripen at the same time. From this ensemble you can prepare a delicious drink for the winter. Anyone will like the harmony of tastes.

For a 3 liter jar you need:

• cherry – 200 g;
• raspberries – 100 g;
• apricots – 300 g;
• 7 tbsp. l. Sahara.

The recipe for preparing for the winter is simple:

1. Wash and peel all fruits and berries from seeds and leaves.
2. Choose a suitable container for compote. Depends on how many jars you plan to close. You need to add fruit to warm water.
3. Bring the drink to a boil.
4. The foam needs to be removed. Remaining debris and insects accumulate in it.
5. Let the liquid simmer for 2-5 minutes (apricots should be soft, but not mushy). Add sugar and turn off the heat.
6. Place boiling water and fruit in sterile jars, roll up the lids, turn the top upside down and wrap them in a warm blanket for a day.

Preservation of apricot and currant compote

Big problem Many housewives undergo sterilization. Dishes needed large capacity, in which the syrup is boiled and the jars are processed. This process can be avoided: in this recipe, the fruit is canned in own juice.

Ingredients for 1 jar:

• 700 g apricots;
• 800 g of golden currant variety;
• a glass of sugar;
• 3 g citric acid;
• water.

How to do:

1. Remove seeds and twigs from berries and fruits. If apricots are difficult to peel, you can can them whole.
2. Prepare sterilized jars.
3. Bring the water to a boil and carefully place the fruit into the pan in a colander. 4 times for 10 seconds is enough.
4. Separately, in a clean bowl, blanch the currants and apricots.
5. Then you need to put everything in a three-liter jar so that the fruit takes up a third.
6. To make the syrup, add citric acid and sugar to water and boil. Then pour the fruit into jars, roll it up, and wrap it in a warm blanket for a day.

Canning apricot compote: recipe without sterilizing jars

Easy cooking options winter compote Apricots are considered to be those for which there is no need to sterilize the jars. One of the most common recipes has long been the recipe for making compote with the addition of rum.

To prepare an aromatic drink, housewives stock up on the following ingredients:

• kilogram of sugar;
• one and a half liters of water;

Method for preparing a drink for the winter:

1. Apricots are sorted and washed thoroughly in cold water.
2. I blanch in boiling water in small batches for three minutes, after which the fruits are immediately placed in cold water.
3. Peel the apricots, remove the pits, and place them in halves in prepared sterile glass containers (1 liter capacity).
4. Syrup is boiled from water and sugar in an enamel bowl, and the boiling syrup is poured over the fruits in a jar.
5. Add a tablespoon of rum to each container.
6. Roll up and wrap until cool.

If there are small children growing up in the house, it will be enough to limit yourself to a teaspoon of rum in each liter jar. In this case, the rum will add a subtle aroma to the finished dish.

Recipe for pitted apricot compote

For those who prefer seedless fruits and an additional special aroma in compote, culinary experts recommend using a recipe for canning compote from apricot halves with honey.

For this preparation you should prepare:

• 3 kilograms of dense ripe apricots;
• 2 liters of water;
• 750 gr. honey

1. Apricots are sorted, peeled and washed thoroughly in cold water.
2. The fruits are carefully cut lengthwise, removing the pit.
3. Prepared apricots are placed in sterile jars, poured with boiling water, and left for a quarter of an hour.
4. After the time has passed, the liquid is drained, honey is added to it at the recommended ratio and the mixture is brought to a boil again.
5. Pour syrup over apricots in jars, roll them up, and seal them.

It is advisable to store the preserves in a cool place. Shelf life depends on conditions: the cooler the place where the compote is located, the longer it retains its aromas and nutritional value.

Canning apricot and plum compote

An assorted compote for the winter made from apricots and plums is special and aromatic. This drink should be prepared from whole fruits without removing any seeds, which significantly reduces its shelf life. Culinary experts do not recommend storing such compotes for more than one year, so you should not cook them in large quantities.

Apricot and plum assortment is prepared from the following ingredients:

• 10 firm ripe apricots;
• 15 small oval plums of sour varieties;
• 400 gr. Sahara;
• 2 l 700 ml water.

Cooking sequence:

1. The fruits are sorted, washed thoroughly and dried on a paper towel.
2. Place plums and apricots in 1/3 of the jar in prepared sterile containers.
3. Bring water to a boil and pour it over the fruits in the jar, cover with lids and leave for 7 minutes.
4. The liquid is poured into an enamel container, sugar is added, and mixed.
5. After boiling, pour the syrup over the fruits again, roll up the lids, and seal until cool.

This drink can be stored for no more than a year in a cool room. After opening the jar, the fruits can be eaten for dessert; you can add them to any dish: jelly, pies, fruit salads. The compote according to this recipe turns out sweet, so cooks allow it to be diluted with clean water before use.

Apricot compote (video)

It's easy to create a summer atmosphere at home. You just need to be patient and have recipes for preserving berries and fruits. Apricot compote is liked by both adults and children. It can be drunk throughout the day or served on a holiday table.

Apricots are not called “fruits of the sun” for nothing. Delicious, soft, incredibly aromatic - it seems you can eat them non-stop. But the apricot season is very short, and I want to have time to close as many jars of apricots as possible, because they are simply ideal for winter preparations. This year, the first thing I’ve already managed to make is apricot compote for the winter; I took the recipe with photos to help beginners who don’t yet know which end to start with. Believe me, preparing apricot compote is very simple, we will do without sterilization, we will just boil the syrup once. We will make the compote without seeds, so it can stand for as long as necessary. The only thing you should not forget about is that apricots “wander” easily, even large number Sugar doesn't always help, so be sure to use a few grams of citric acid.

Ingredients for a three-liter jar:

• apricots – 0.7 kg;
• sugar – 300 g;
• citric acid – 4 g;
• mint – 3 leaves (or to taste);
• water – 2.6 l.

How to prepare apricot compote for the winter

Let's start preparing the apricots. The first thing to do is sort them out. Separate all spoiled fruits from good, ripe, smooth fruits.

Then, rinse all prepared apricots in cold water. You can also soak them in it for a short time, I left it for 30 minutes, but used water from the filter.

Afterwards, dry the well-washed fruits either in a colander or on a flat saucer. And we begin to remove the seeds, beautifully cutting the fruit in half. It is enough to walk along the furrow with a knife, completing the circle, and turn the halves in different directions.

Carefully remove the seed; if the fruit is ripe, it comes out easily.

Since the compote uses apricots cut in half, they do not need to be pricked. But I still pass the skin several times with a wooden skewer; it’s not very pleasant when it later cracks or comes off.

Transfer the apricot slices into a 3-liter jar. Of course, it must be sterilized and clean. Quickly heat, for example, a dry jar in the oven for 15 minutes at 200C, and at the end put the lid on for a couple of minutes. Approximately, the jar should be filled with apricots by 1/3, more is possible, but not less. I close the lid.

Now all that’s left is to cook the syrup. You will need water, sugar and citric acid. Bring filtered cold water to a boil, when the first bubbles appear, add granulated sugar and add mint leaves if desired. Boil until all the sugar dissolves and pour boiling water over the apricots (remove the mint). Cover again, but do not screw it on, and wait 15 minutes.

Pour the apricot syrup into a saucepan, boil again, and add citric acid at the end. Let's do the second fill.

And now we close the lid of the jar thoroughly, turn it upside down, and cover it with a warm woolen blanket for a day.

Leave in the pantry until cold evenings. In a month, the compote will infuse and be completely ready.

Advice: it’s worth remembering that if you make apricot compote with pits, you can store it for no more than one year because of those very pits.

When the season of delicious and sweet apricots begins, we all strive to get our fill of these fruits for the whole year ahead: we eat them fresh, make jam, bake pies with apricots, and freeze the healthy fruit for the winter. You can also cook apricot compote and roll it into jars or enjoy it right away. Compotes made from sunny fruit are very healthy, tasty and aromatic. You can brew this healthy drink not only from apricots alone, but also add fruits and berries if desired.

Frozen apricot compote
If during the apricot season you managed to stock up on fruits by freezing them in the freezer, then you can safely take them out and cook a tasty and healthy compote from them:

• pour water into a 3-liter saucepan and put it on the fire;
  
• rinse frozen apricots with cold water;
  
• as soon as the water boils, add frozen fruits to it;
  
• wait until it boils again and add sugar;
  
• reduce heat and cook compote for 2-3 minutes;
  
• remove the pan from the heat, but do not open the lid;
  
• let the compote brew for 15 minutes.
  

On three-liter saucepan You will need about 15-20 apricots and 5 tablespoons of sugar. Don’t rush to add all the sugar at once, add some first and taste it. If you add a quarter of a lemon along with the zest during cooking, it will become more aromatic.

Fresh apricot compote
Of course, the most delicious compote is obtained from freshly picked fresh fruits that have not yet lost their natural sweetness and incomparable aroma:

• Collect ripe apricots and wash thoroughly with running water;
  
• remove the stems, cut in half and remove the pit;
  
• Place the halves in a saucepan, add sugar and cover with cold water;
  
• place the pan on the stove and bring the future compote to a boil;
  
• reduce heat and cook for another 2-3 minutes;
  
• then remove the pan from the heat and let the compote brew for 10 minutes.
  

The drink needs to be steeped so that the fruits “reach” and give off all their taste and aroma. To add piquancy to the compote, you can add a couple of buds of dry cloves after cooking.

Apricot compote for the winter
You can stock up on compote for the whole winter ahead by rolling it into jars. And then, on winter days, enjoy the taste of summer, receiving a huge dose of vitamins and substances beneficial for the immune system:

• choose ripe apricots, make sure they are free from defects;
  
• rinse them thoroughly with running water;
  
• If desired, cut in half and remove pit;
  
• sterilize the jars and put 15-20 apricots in each;
  
• Pour water into a saucepan and add sugar: about 250 grams for 1 liter;
  
• bring water with sugar to a boil, wait until it dissolves;
  
• Pour the prepared syrup over the apricots and leave for 5-10 minutes;
  
• pour the syrup back into the pan, leaving the apricots in the jar;
  
• Bring the syrup to a boil again and pour it over the fruits;
  
• Now you can roll up the lids (sterilized).
  

Place the finished compote under the table or in any other convenient place for storage. large cans place, place the cans upside down and wrap them up (you can use an old jacket, like our grandmothers did). Leave the compote in this state until it cools completely.

Compote “Vitamin”
You can add other fruits or berries to apricot compotes and roll up such a compote for the winter. Or you can immediately treat yourself to a fresh drink and get a heavy dose of vitamins without waiting for winter:

• take 7 apricots, a couple of small apples and a handful of any berries and rinse everything thoroughly;
  
• put them in a 3-liter saucepan and fill with cold water;
  
• put the pan on the fire and bring the water to a boil;
  
• add about 5 tablespoons of sugar and cook everything together for no more than 5 minutes.
  

Remove the pan with the compote from the heat and let it brew for 15 minutes, then it will become richer and more aromatic. Fruits and berries for this compote can be taken either fresh or frozen. Almost all fruits and berries go with apricots, so pears can be used instead of apples.

Compotes made from fresh apricots are very useful for children. Therefore, if you have the opportunity to cook a compote from apricots, then be sure to do it and please your loved ones with a tasty and healthy drink.