Apricot compote for the winter: a simple recipe for a 3 liter jar

Apricot compote using pouring method

Beginners in the seaming business will find this photo recipe for apricot compote for the winter useful, which shows step by step all the stages of preparation.

Ingredients for a three-liter container:

granulated sugar – 200 g;
water – 2.5 l;
ripe apricots – 800 g.

Cooking technology:

Rinse the fruit well, divide into two parts and remove the seeds.
Read also: Recipe for Ice Fried Fish. Calorie, chemical composition and nutritional value.
Pre-sterilize the container for canning compote.
Place the apricots in a jar, add boiling water and let it brew for 15 minutes.
Carefully drain the infused water from the jars, add sugar and prepare syrup.
Pour syrup over apricots.
Roll up, place the jars upside down, and wrap.

Video - recipe for apricot compote for the winter - a simple and tasty recipe for a 1 liter jar

Thanks to the video recipe presented, you will be able to fully imagine the entire process of preparing compote with apricots for the winter. Follow all the recommendations and get a brilliant result!

Above you will find the recipe suitable for you. The choice may not be great, but what a choice! Pamper your family in winter with a delicious and aromatic drink made from apricots. Drink with pleasure. Enjoy the smell and taste of fruits from summer. I wish you successful storage of all winter preparations!

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Apricot compote using double pouring method

This apricot compote recipe does not require sterilization. Another feature of it is that the sugar is placed directly into the jar, without preparing syrup.

Ingredients for one 3 liter jar:

apricots – 0.6-0.7 kg;
sugar – 200 g;
water – 2.5 l.

Cooking technology:

Wash the apricots, remove the pits and place in pre-sterilized jars up to 1/3 of their volume.
Pour sugar on top of the apricots in a jar.
Pour boiling water over the jars. Let it sit for 15 minutes, no more, otherwise the glass container will cool down. Drain the syrup and put a pan of water on the fire for the second filling.
After the water boils, add boiling water to the top of the jar. Boil the syrup from each jar separately.
Roll up the compote, turn it over and wrap it.

Fragrant apricot compote

Ingredients:

Apricots 800 gr.
Water 2.5 l.
Sugar 200 gr.
Lemon acid.

Cooking method:

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.
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 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 myself prefer to use the first one. 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 the 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.
You can try the solar drink within a few days.
But it’s better to wait until winter.

Bon appetit!

Concentrated apricot compote

Since the compote will taste very sweet and rich, you can roll it into liter jars and dilute it with water to taste before use. The amount of sugar for making syrup depends on the amount of water. On average, one liter jar will require 350 g of finished syrup.

Ingredients:

apricots – 600 g;
sugar - at the rate of 500 g per liter of water;
water - in the amount necessary to completely fill the jar.

Cooking steps:

Wash the ripe apricots, cut them and remove the pits. Place cut side down into quart jars.
Boil sugar syrup, pour it into jars with apricots and cover them with lids.
Place an old towel on the bottom of a wide pan. Place jars of compote on top, pour warm water into the pan and let it boil.
Next, reduce the heat and sterilize the compote for 20 minutes.
Carefully remove the cans, close them with a seaming key, and place them upside down. Cover with a blanket and leave to cool.

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 the northern regions or who do not have summer cottages with a rich harvest.

The shelves in stores are full of all sorts of frosts. Recently, freezing vegetables and fruits has become a common method of preparation 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 the freezer compartment of the 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, pour out the required amount and defrost. You can defrost in the microwave, but it is better when this process occurs at room conditions.
Make compote from defrosted fruits, adding slices of fresh apple or pear.

Compote of apricots with peeled pits

Before you roll up apricot compote with pits for the winter, you need to taste the kernel. Only sweet kernels are suitable for consumption. If they taste bitter, it is better to throw them away.

On this topic:

Introducing the hybrid apricot Black Prince

How to trim an apricot depending on the season and purpose

Composition and medicinal properties of apricot for human health

Columnar apricot – general characteristics and suitable…

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The kernels of apricot kernels contain hydrocyanic acid, which tends to accumulate during long-term storage and can cause harm to the body. Such compotes cannot be stored for a long time; they must be opened first.

Components:

firm apricots - approximately 3 kg;
water – 1 l;
granulated sugar – 0.9 kg.

Cooking technology:

Wash the apricots and remove the pits.
Break the seeds and remove the kernels, trying to keep them whole. Remove the thin skin from the kernels. To make it easier to remove, it is recommended to pour hot water over the kernels and let them stand for 15 minutes.
Place apricots (cut side down) into prepared clean jars, arranging them with peeled kernels. The jars may not need to be sterilized, since the compote itself will be subject to this process.
Make syrup and fill fruit jars with it up to the top.
Immediately roll up and then sterilize the rolled up jars for 10 minutes.
Carefully remove the jars, turn them over and wrap them up.

Spicy compote of peeled apricots with rum

You can add a piquant flavor to apricot compote for the winter by adding a little rum to the jar just before seaming. If it is not available, it can be replaced with cognac.

Compote ingredients:

firm apricots – 3 kg;
water – 1.5 l;
granulated sugar – 1 kg;
rum - to taste (about a tablespoon per liter of compote).

Cooking technology:

Wash the fruits and place in a colander. Blanch the whole fruit in boiling water for 3 minutes, then immediately plunge it into ice water.
Carefully, being careful not to damage the flesh, remove the skin from the apricots. Cut them with a knife and remove the seeds.
Place peeled apricots in liter containers, previously sterilized.
Make syrup and pour it into jars of fruit. Lastly, “under the lid”, add a little rum to each jar.
Roll up, turn over and leave.

Apricot compote with forfeit flavor - video

Apricot compote with honey syrup

A simple recipe for apricot compote for the winter using honey instead of sugar will not leave anyone with a sweet tooth indifferent. Compote is not for everybody, as it has a sickly sweet taste. If desired, it can be diluted with water before use.

Ingredients:

fruits – 3 kg;
water – 2 liters;
fresh honey – 0.75 kg.

Cooking steps:

Wash the apricots, divide them into two parts, remove the pit.
Place apricots in sterilized jars.
Boil honey syrup from water and honey and pour it over the apricots.
Roll up the compote and let it sterilize for 10 minutes.
Take out the jars, turn them over, cover and leave for a day.

Recipe for apricot compote for the winter in a jar

Before I start canning, I sterilize the jars over steam and boil the lids. I decided to twist two, and prepared them. Apricot is a capricious fruit. Anything wrong, the lid explodes. This recipe does not require sterilization. Double standing the fruits in boiling water warms the fruits well and completely replaces the sterilization process.

Preparation:

Step 1. I start working on fruits. I wash each fruit well under running water. I remove the pit from each apricot, being careful not to break the fruit into two halves. Of course, it’s much more pleasant to open a jar and devour whole fruits, even without seeds, enjoying their wonderful taste.

Select fruits that are firm and not overripe. Then they will retain their shape in the workpiece and will not spread out.

Step 2. Now I place the pitted fruits in sterilized jars almost to the top. If you need more liquid, fill the containers with fruit to 1/3 or half the jar.

Step 3. Fill the jars with cold filtered water. You can also use regular one, from the tap. This way I determine the required amount of water.

Step 4. Immediately drain the liquid from the jars into the pan. I add another half a glass of water, taking into account that it will evaporate when boiling. I put it on the stove and bring it to a boil over high heat.

Step 5. Carefully fill the jars with fruit with boiling water. I cover the top with lids. I leave it for 10-15 minutes. During this time, the dense fruits will warm up and gradually begin to absorb moisture and infuse.

Step 6. After 15 minutes, return the liquid from the jars back to the pan. I put it on the fire again and bring it to a boil. The liquid has already become fragrant, the apricots have begun to give off their aroma.

Step 7. Again, pour boiling liquid over the berries up to the neck. Cover again and leave for 5-7 minutes.

When the apricot fruits are dense and hard, you need to pour boiling water over them twice so that they warm up well. If the fruits are soft, then once is enough. The soft structure is saturated with boiling water faster. And from the second pouring, the berries may crack and collapse.

Step 8. After 5 minutes, return the water to the pan. It became even more fragrant. I pour out granulated sugar. I stir until almost dissolved. I put it on the fire and boil the future syrup.

Adjust the amount of sugar according to your taste and the sweetness of the apricots. You can first put a smaller amount in water and bring it to a boil. And if the syrup is not sweet enough, add more sugar and boil again.

Step 9. Fill the fruit with well-boiled syrup to the top. It should reach to the very edges of the jar. During storage, the fruits will absorb the sweet liquid and its amount in the container will decrease.

Step 10. Well, now, I cover the compote with lids and, armed with a seaming machine, tightly roll up the jars. So the job is done.

I turn the jars upside down. I wrap them warmly with a terry towel. for further sterilization. I leave it like this until it cools completely.

When the compote has cooled, I release the jars from under the warm cover. I look at the berries and it just pleases my eyes. And the aroma still wafts through the kitchen. Now you can send it to the rest of your winter supplies.

The workpiece turned out amazingly beautiful and bright. I have been preparing it this way for many years now. And I know that it is unusually aromatic, with an incomparable taste. Apricots have a unique shade that distinguishes them from all other fruits. Incredible smell, amber color, sunny taste. And all these shades are preserved in canned form. By the time it is opened, the product will have an even richer taste and color. In winter, we will enjoy golden berries with great pleasure. Are you preparing something similar? Write in the comments.

Author of the publication

Compote of whole apricots with apples

You can add other fruits to apricot compote, which will give it different flavors. For example, a very tasty and healthy compote is made from whole apricots and apple slices.

Ingredients for a three-liter jar:

0.5 kg each of apples and apricots;
water – 2.5 liters;
granulated sugar – 400 g.

Cooking steps:

Sort the fruits and wash thoroughly.
Remove the core from the apples and cut into slices.
Place the fruit in a sterilized container and pour boiling water on top to warm for 20 minutes.
Carefully drain the water from the jars and boil the sugar syrup in it.
Fill the jars with the prepared syrup and immediately roll up. Wrap the compote and leave for a day.

There is nothing complicated about making apricot compote for the winter. All you need is the fruit itself and a little time. But with the onset of long winter evenings, it will be so nice to please your loved ones with vitamin preparations made with love and care for them.