To make the winter tasty, you need to work hard in the summer. Be sure to cook a wonderful cherry and apricot compote for the winter... This wonderful drink will give wonderful memories of summer days even on the coldest day.
Ingredients
To prepare a compote from cherries and apricots for the winter, you will need:
water - 3 liters;
cherry - 150 g;
apricots - 150 g;
sugar - 250 g
The calculation of the ingredients is given for 3 liter cans.
Cooking steps
Sterilize jars and lids. Sort the cherries and apricots, wash. Remove pits from apricots. Put the prepared fruits in jars.
Boil the syrup: add sugar to water and bring to a boil (sugar should be completely dissolved). Pour boiling syrup over the jars to the very neck
and roll up immediately.
Carefully turn the jars upside down and wrap them in a warm blanket, leave upside down until they cool completely. Delicious assorted cherry and apricot compote prepared according to this recipe for the winter will please both children and adults. Store the compote in a cool dry place.
How not to touch such as compotes and, in particular, apricot compote for the winter. The recipes are pretty simple, not time-consuming, and as a result:
The most delicious compote, familiar from childhood, because many probably remember three-liter jars of orange fruit on the shelves in almost every store or even in stalls where juices were sold.
This wonderful fruit in addition is also low-calorie, only 48 kcal per 100 g. and is simply irreplaceable for diet food, it turns out delicious jams, and excellent liqueurs.
And today I will tell you how to cook from apricots at home, so that on cold winter days, at home, you can open a jar, enjoy and remember the taste of summer.
Apricots for compote should be chosen whole, without damage and rot, not overripe, unripe should not be used either, they can give a bitterness.
These fruits are very capricious, therefore, when preparing compote, it is better to use sterilized jars and lids.
They can be sterilized over steam, in the oven or microwave, and the lids should be boiled well.
Preparing a delicious, aromatic drink for the winter
Ingredients per liter:
- Apricot halves
- 1/2 cup sugar
- Hot water
Preparation:
We thoroughly wash the prepared fruits, dry them and cut them in half, remove the seeds
We put them in sterilized liter jars, how many to put them, this is at your discretion, if you like fruits, add more of them, add sugar
Fill with boiling water, first fill in small portions so that the jar warms up and does not burst
Roll up with a sterilized lid
To quickly dissolve the sugar, you can put the jar on its side and roll it
We wrap it in a warm cloth and leave it to cool completely
Apricot compote for 1 liter jar in syrup
Required for 1 liter:
- Apricots
- 130 g Sahara
- Citric acid at the tip of a teaspoon
Preparation:
Wash fruits thoroughly, divide into halves, remove seeds
We lay them out in sterilized jars, fill with boiling water, cover with sterilized lids and let stand for 10 minutes
Then pour the water into a saucepan, add sugar to it, and stirring it in water, bring the syrup to a boil
Add a little citric acid and boil until the sugar is completely dissolved
Pour boiling syrup into jars, cover with lids
In a large container, laying the bottom with a cloth, we expose the cans and fill it with water, put on fire
From the moment the water boils in the container, we sterilize our compote for 10 minutes
We roll up the cans, let them cool completely
Apricot compote for the winter - a simple recipe with seeds for a 3 liter jar
- Apricots with seeds
- 300 gr. Sahara
How to do:
Wash apricots, dry and put in 1/4 jars
Fill the fruit with boiling water, cover with sterilized lids and leave for 20 minutes
Pour water from cans into a saucepan, add sugar there, put on fire and bring the syrup to a boil, boil until the sugar is completely dissolved
Pouring the hot syrup back into the jars
Roll up with sterilized lids
Turn upside down, cover with a warm cloth and let cool completely
Wild apricot compote with apples, recipe for 3 liters
Required per 3 liters:
- Wild apricots
- Any apples at will
- 200 gr. Sahara
Preparation:
Wash fruits, dry well
Arrange the apricots in sterilized jars by 1/3
Apples, at the rate of 2 pieces per 3 liters, cut into slices, peeled from the core
Add pieces to the stacked apricots and add sugar
Fill with water brought to a boil
Cover with sterilized lids and roll up
Gently shake the jars so that the sugar is completely dissolved, turn it upside down, cover it with a warm cloth and leave it to cool completely
Apricot and cherry compote without sterilization
Required for 3 liters:
- Apricots - 200 - 400 gr.
- Cherries - 200 - 300 gr.
- Sugar 140 gr.
Preparation:
My cherries, remove the cuttings
Wash apricots, cut in half, remove seeds
Fruits and berries are randomly put in a sterilized jar
We put the water on the fire and bring it to a boil
Carefully pour water over the top of the jar, cover with a sterilized lid, wrap with a cloth and leave for 30 minutes
Pour sugar into the pan
We drain the water from the jar into it, and wrap the remaining fruits again
Put the saucepan on the fire and bring the syrup to a boil
Pour hot syrup into a jar
Cover with a lid, roll up, turn upside down, cover with a warm cloth and leave to cool completely
Such a wonderful drink can be prepared with the addition of raspberries or cherries.
Apricot compote Home Fanta
Ingredients per 3 l:
- Apricots
- 7 slices with orange peel
- 200 ml sugar
- 1 teaspoon citric acid
Preparation:
Wash apricots, cut in half, remove seeds
Put 1/3 in sterilized jars
Rinse the orange thoroughly, cut into wedges, remove the seeds and add to the fruit
Pour in sugar and citric acid
Bring water to a boil and pour into a jar, cover with a sterilized lid
Sterilize the jar for 20 minutes from the moment the water boils
Roll up the lid, turn it over, wrap it in a warm cloth and let it cool
You can also cook with the addition of lemon instead of orange, then citric acid will not be useful to you
Three videos of recipes for delicious apricot compotes
As we can be sure, to make apricot compote, special skills and a lot of time will not be required, and as a result we get an amazing sunny drink with delicious fruits. Apricot compote is what you need to raise your mood
The apricot and cherry compote combines both sweetness and sourness, which negates the taste of the drink. Such preservation is prepared very quickly by the double pouring method, but at the same time all berries and fruits must be fresh and just plucked from the branches. If you are one day late with cooking and leave the food in the refrigerator, then they must already be pitted, otherwise the compote may become cloudy and ferment.
If you like unusual flavors, then when pouring the compote for the first time, add a few sprigs of mint to it, which remove them during the second pouring.
Preparation
1. Thoroughly rinse the apricots in water, washing off the top fleecy layer on their surface. Divide it into halves and remove the bones. Pour the halves into the washed jar. Rinse the cherries and add them to the apricot jar.
2. Boil water and pour it into a container, substituting a knife, a spatula under it, so that it does not burst from the temperature drop. Cover with a tin lid and leave for 10 minutes.
5. Pour boiling water into the container for the second time. Try not to add a little to the sides so that the liquid does not spill out during canning.
6. Cover the jar with a tin lid scalded with boiling water and seal it with a preservation key or simply screw the lid back on. To be sure of the strength of the seaming, turn it upside down or on its side and listen to see if air is coming out. If necessary, we will roll it.
7. Then we move our blank to the pantry or cellar and store it for about 1 year - preservation with seeds is not stored longer than this period, but as usual it will be opened in six months, when winter comes and you want to enjoy a fragrant compote from apricots and cherries.
Interesting articles
Apricot and cherry compote is made from fresh pitted fruits. It is due to the seeds that it acquires a more pronounced aroma and rich taste. For sixteen servings of such a compote, a half-kilogram of apricots and a gram of cherries, as well as eight tablespoons of granulated sugar.
It would seem that what could be simpler than a compote made from dried fruits - everyone knows how to cook it: threw the dried fruit into the water, poured sugar, boiled it and after a while the compote is ready. But only here some questions immediately arise. For example, how much do you need to cook dried fruit compote? When in
Blueberries are one of the most beloved berries in the forest. In cooking, she found the widest application - preserves, jams, muffins and other sweets are very popular. Because of their beneficial properties, blueberries are not called a simple berry, but a natural medicine. It is used in both folk and
Ingredients for a strawberry compote for a 3 liter jar: Making a strawberry compote: If you want a richer compote, put more strawberries. Pour boiling water over the strawberry jars. Leave the jars to sit for 10-15 minutes. Close the jar with a special lid with holes, pour the water into the pan.
Apricot and cherry are southern fruits that are prized for their unsurpassed taste. They ripen almost at the same time. This allows you to combine them in home cooking.
Housewives widely use these fruits for the preparation of flour and dessert dishes, drinks for every day. They are used to prepare jams and compotes for future use. Apricots and cherries are dried and used in winter for cooking the same compotes.
Compote for lunch
To prepare a drink from fresh fruits, take ripe apricots and cherries. You can not remove the seeds from them, since they not only do no harm, but also create a special pleasant aftertaste and aroma of the final product.
Algorithm of actions:
- A large saucepan is filled with water and put on fire.
- The fruits are dipped in boiling water and allowed to boil for no more than 5 minutes, otherwise they will turn into porridge.
- Granulated sugar is added either before pouring the fruits or immediately after them. In this case, the contents of the pan must be mixed well.
- After turning off the fire, the container with the compote is left for 20-30 minutes for infusion and cooling, and then only eaten.
Such a pleasant and aromatic drink perfectly quenches thirst and diversifies the daily menu.
For 3 liters of water take 1 tbsp. cherries, 1.5 tbsp. apricots and 1-1.5 tbsp. Sahara.
Dried fruit compote
The abundance of fruits on stone fruit crops allows housewives to dry them directly in the hot sun, and in winter to cook compotes from the "drying". Be sure to remove seeds from apricots and divide them into slices, since they have a fleshy pulp. Cherries are placed in the sun along with seeds.
Dried fruits are washed well before cooking and soaked in cold water for 15-20 minutes. Dip them in boiling water and cook for 5-10 minutes, adding sugar. It is needed less than usual, since the excess acid from the fruit is evaporated along with the liquid during drying.
For 3 liters of water, 0.5 tbsp is enough. cherries, 1 tbsp. apricots and 1 tbsp. Sahara.
Compote for future use
For the winter, compote is harvested in different ways. The simplest (it is used by most busy southern housewives) is as follows.
Course of action:
- Wash apricots and cherries, remove pits (you don't need to do this if the product is supposed to be used only in the coming winter). Put them mixed in a sterile three-liter jar to half the capacity.
- Water is boiled on the stove, which is poured over the cooked fruit to the top of the container. Cover it with a tin lid and leave for 15 minutes.
- The liquid, which has acquired a beautiful color and pleasant aroma, is poured back into the pan and boiled again, adding sugar.
- Boiling syrup is again poured into the jar and sealed with a lid. The container is wrapped and left to cool.
In some cases, sugar is poured not into the water, but directly into the jar before the second pouring of the liquid. He himself will gradually dissolve.
For 1 three-liter jar of compote, you need to take:
- 2.5-2.7 liters of water;
- a glass of cherries;
- 2 cups apricots
- 2 tbsp. Sahara.
Cherry and apricot compote is a pleasant and aromatic product, no matter how it is prepared.
We sort through and wash the cherries, throw away dried or rotten berries. It is not necessary to remove the pit, but if you plan to store the compote for more than a year, remove the pit from the cherries.
We wash the apricots, cut off the spoiled areas. Divide in half, remove the bones.
We prepare the cans as usual: we rinse the inside and outside with a sponge and detergent, pay special attention to the neck. Then scald with boiling water and turn over on a towel. We fill the prepared containers with cherries and apricots by about a third.
We set the water to heat up in advance, by the time you fill the cans, it should boil. Pour boiling water into jars of fruit, cover with lids. Leave it to evaporate for 10-15 minutes, hold larger containers for about half an hour.
Pour the infusion back into the pan, holding the fruit with a spoon, or use a special lid with holes.
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Add sugar, stir while re-boiling water. From the beginning of the boil, boil the syrup for two to three minutes.
Re-fill the cans, fill them up to the edge of the neck. We screw the lids with which the jars were covered during the first filling.
We wrap the jars with compote, leave for additional heating for a day. We transfer the cooled jars to a place of permanent storage - to the basement or a shaded pantry. Successful blanks!
