Apricot compote for the winter recipe without sterilization. Vitamin compote from apricots for the winter

When the season of delicious and sweet apricots begins, we all strive to get enough of these fruits for the whole year ahead: we eat fresh, cook jam, bake pies with apricots, freeze healthy fruit for the winter. You can also cook apricot compote and roll it into jars or enjoy yourself right away. Sun fruit compotes are very healthy, tasty and fragrant. You can cook this healthy drink not only from apricots alone, but also add fruits and berries if you wish.

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 the bottom:

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

For a three-liter saucepan, you will need about 15-20 apricots and 5 tablespoons of sugar. Do not rush to add all the sugar at once, put in a part first and taste it. If you add a quarter of the lemon along with the zest during cooking, then it will turn out to be more aromatic.

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

collect ripe apricots and wash well with running water;
remove the stalks, cut in half and take out the pit;
put the halves in a saucepan, cover with sugar and cover with cold water;
put the saucepan 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 heat and let the compote brew for 10 minutes.

The drink needs to be infused so that the fruits "reach" and give all their taste and aroma. To add spice to the compote, you can add a couple of dry cloves buds 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 summer taste, receiving a huge dose of vitamins and substances useful 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 the bone;
sterilize the jars and put 15-20 apricots in each;
pour water into a saucepan and add sugar: about 250 grams per 1 liter;
bring water and 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 pot, leaving the apricots in the jar;
bring the syrup to a boil again and pour over the fruit;
can now be rolled up with lids (sterilized).

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

Vitamin compote
You can add other fruits or berries to apricot compotes and roll such a compote for the winter. Or you can immediately pamper yourself with a fresh drink and get a shock dose of vitamins, without waiting for winter:

take pieces of 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 pot on fire and bring the water to a boil;
add about 5 tablespoons of sugar and cook together for no more than 5 minutes.

Remove the saucepan with the compote from the heat and let it brew for 15 minutes, then it will turn out to be more saturated and aromatic. Fruits and berries for such a compote can be taken both fresh and frozen. Almost all fruits and berries are combined with apricot, so pears can be used instead of apples.

Fresh apricot compotes are very useful for children. Therefore, if there is an opportunity to cook compote from apricots, then be sure to do it and please your relatives and friends with a tasty and healthy drink.

Apricot compote for the winter should definitely be prepared. After all, this is a storehouse of vitamins for a whole year. Moreover, it is very tasty. The recipe is very simple, and whole pitted apricots can be used for delicious baked goods.

As a rule, preservation is prepared in cans of 3 liters, but apricot compote will be perfectly stored in cans of a different volume - 1 liter or 2.

Apricots are often canned, filling the jar with fruits to the very top. In such a preparation it is difficult to taste the syrup, but it is very good.

Fewer apricots are put in the compote, filling only a third of the jar, but the aromatic liquid becomes the main one, in which orange balls float. Compote made from whole fruits with seeds is tastier than a drink made from apricot halves.

Apricot compote for the winter - a recipe with seeds without sterilization

Products for 3 liters:

apricots - 700 g;
sugar - 270 g;
water - 2.5 l;
citric acid - 5 g.

How to cook apricot compote for the winter without sterilization - a step-by-step recipe with a photo:

Ripe apricots are put in the compote, which have not yet lost their firmness. Ripeness is determined by smell: Fruits with firm green flesh cannot smell as sweet as ripe red-orange apricots.

Apricots are washed, examined, paying special attention to the area adjacent to the stalk. If this area is dark, then the fruit is wormy.

During the "compote harvest", sterilized three-liter jars should always be at the ready in the house. Pour apricots into a prepared dry jar.

Take a heaped teaspoon of citric acid.

Boiling water is poured into a jar. First, so much water is poured so that the bottom of the can is only covered and warmed up, after 10 seconds, half the can is filled with boiling water.

After another 10 seconds, add boiling water to the very shoulders.

If you pour the jar right up to the very top, cracks may appear on the glass. Apricots are infused in boiling water for 15 minutes, the jar should be covered with a lid.

Weigh the sugar for the syrup.

Acidified water from a jar is poured into a saucepan with sugar. This water already smells like apricots. The syrup is boiled for 2 minutes over medium heat, then the liquid is returned to the jar.

Once the hot syrup is in the jar, roll up the sterile lid.

The jar of compote is turned over and covered with a small blanket. After 12 hours, the apricot compote is considered ready, the jar is taken to a cool place.

Compote is stored for 11-12 months. The room must be dry so that no rust appears on the covers.

Some apricots may crack, but the bulk will remain intact. The peel, as a rule, does not slip off the fruit.

The compote will be sweet and sour with a barely noticeable astringency, which is manifested in all stone fruits. Apricots must be placed in a cup with compote.

Some compotes can be heated before serving to create a fruity tea, but this does not apply to the apricot drink - it must be very cold.

The drink has a light color, so there is one more use for compote. The filtered liquid can be gelled if you want to get a transparent jelly base for multi-colored berries.

Pitted apricot compote - recipe for the winter

In winter, open a jar of canned apricot compote is very tasty and aromatic. Making an apricot drink for the winter is very simple and quick.

For canning, it is best to take unripe fruits, even slightly greenish - then they will retain their shape, and this will not affect the taste in any way.

I roll it up in liter jars, then everything is eaten and drunk immediately without a trace. Therefore, the volume of the constituent products I take is 3 times less than that indicated in the recipe.

For one 3-liter jar, we need:

600 g ripe strong apricots
1 cup of sugar

How to spin apricot compote for the winter quickly and easily:

I wash the apricots, separate them from the seeds, put them in pre-sterilized jars (I wash the jars with detergent or laundry soap, rinse them thoroughly and sterilize them over a boiling kettle for 5-7 minutes, and throw the seaming lids inside the kettle to boil).

I pour sugar directly into the jars on the fruit. I boil an electric kettle, pour boiling water into jars, cover with lids.
Let it stand for 3-5 minutes, then roll it up.

I turn over the rolled up cans of apricot drink, wrap it with a warm blanket, and leave it there for a day.

By the way, when you turn over the jars at the bottom you will see not dissolved sugar - shake the jars a little and everything will dissolve.

If you want to roll compote in liter jars, then you need to put 1/3 cup of sugar and apricot is also less, you can even half the jars - it all depends on your capabilities. That's it, the apricot compote is ready for the winter - bon appetit.

Video recipe for making apricot compote for the winter

Apricot compote is a very simple preparation that will turn out delicious even for a novice housewife. Filled with sunny warmth and summer aroma, fruits are not capricious in conservation. They are paired with a variety of fruits and berries, so there are many homemade variations.

Apricot compote for the winter: 4 rules for a good taste

A few tricks will help to prepare an apricot compote. With them, your summer drink will amaze guests and households with its amber color, exquisite aroma and magical taste. To do this, consider four tips from the pros.

Selection of fruits. The taste and quality of the compote depends entirely on the apricots. For the preparation of the drink, it is recommended to take medium-sized, dense fruits. They should not be greenish or overripe. In the first case, the compote will not be able to absorb the necessary aroma from green fruits, and overripe fruits will spoil the purity of the syrup. For the same reason, it is not recommended to use fleshy fruits.
Whole or sliced... You can cook compote from whole apricots (with pits) or from halves (pits are thrown away). In both cases, the drink is excellent. Although gourmets claim that canning with a bone allows you to get a more aromatic compote. In terms of storage, these blanks require a completely different approach. Apricot kernel contains hydrocyanic acid and amygdalin glycoside - substances that can provoke poisoning. They begin to concentrate in the drink after a year of storage. Therefore, the compote, which contains the seeds, must be drunk within ten months.
The tenderness of the fruit. Preservation allows you to get not only a drink, but also delicious apricots, which can be used to decorate pies, cakes and pastries. If you plan to use canned fruits, it is recommended that you peel them off before placing them in the jars. This will make them more tender and juicy.
Sterilization of compote... In some recipes, the compote must be sterilized. Moreover, each one indicates a different time. Chefs say the sterilization time depends on the size of the jar and the presence of seeds. So, a three-liter jar with whole apricots (with a stone), so that the compote does not become cloudy in the future, must be sterilized for at least 35-40 minutes. If there are no seeds in the drink, then 20-25 minutes is enough for the same volume.

If there is no time for canning, then put the fruits in the freezer. Frozen apricots will make an equally delicious drink.

A selection of recipes

There are many ways to make apricot compote. The choice of recipe depends on personal preference. If this is your first time canning sunny fruits, then roll up compotes according to different recipes, and in winter, determine which preparation your family likes best.

Sweet fruits are useful for people suffering from heart disease, kidney disease, obesity. The drink activates brain activity, strengthens memory. It is recommended to drink as a detoxifier for heavy metal poisoning and as a laxative for constipation. However, the drink is not always healthy. With exacerbation of gastritis, ulcers, as well as with increased acidity of the stomach, it can cause serious harm.

From whole fruits

Features. Apricot compote with pits has a richer taste and aroma. In addition, this blank does not require lengthy preparation, which means that the canning process itself does not take much time.

Composition:

apricots - 1 kg;
sugar - 1.5 kg
water - 4.5 liters.

Preparation

Wash the fruit thoroughly, sorting out any soft, rotten, or overripe fruit.
Sterilize the jars, pour boiling water over the lids.
Put clean fruits in a sterile container, filling about a third of the volume.
Make a syrup with water and sugar.
Pour the boiling liquid over the fruit.
Put the jars of compote in a large pot of water and sterilize the blanks for 35-40 minutes.
After such a procedure, immediately roll up, turn over the blanks and wrap them in a warm blanket.

To improve the saturation of the fruit, use a toothpick to make several punctures in the area of \u200b\u200bthe stalk. And only then dip the apricots into the jar.

Seedless

Features. If you do not like preservation with bones, then you can roll up without them. It will take more time to prepare the fruit. Another advantage of this recipe for pitted apricot compote for the winter is the absence of sterilization.

Composition:

apricots - 1.6 kg;
sugar - 400 g;
water - 5 l.

Preparation

Rinse fruit, prepare jars, lids.
Divide the fruits into halves, discard the seeds.
Place the fruit slices in three-liter jars.
Boil water.
Pour boiling water over the apricots.
Leave the jars to infuse for seven to ten minutes.
After the expiration date, drain the liquid into a saucepan.
Add sugar to it, boil the syrup.
Pour boiling sweet liquid over the jars.
Roll them up and wrap them upside down.

Cherry drink

Features. Amber fruits can be successfully combined with different berries. Therefore, assorted drinks are very popular. If you want to add variety to your homemade preparations, then try covering the apricot and cherry compote.

Composition:

cherries - 1.2 kg;
apricots - 1.2 kg;
sugar - 1.2 kg.

Preparation

Rinse fruits and berries under running water.
Since cherries are used with pits, there is no point in removing the kernel from apricots.
Dip approximately 200 g of whole fruits and berries in sterilized three-liter jars.
Pour boiling water over the blanks, soak them for ten minutes, and then drain.
On the basis of the drained liquid, prepare a syrup by adding sugar to the liquid.
Pour the jars with boiling syrup, wait five to seven minutes and drain again.
Re-put the saturated syrup on fire.
Boil the drink, pour in the fruit and berry base.
Roll up the banks.

With plums (in aero grill)

Features. Taking the previous recipe as a basis, you can prepare a compote, in which a plum will take the place of cherries. If you decide to take out all the bones, then you can limit yourself to a double fill. If you prefer a drink made from whole fruits, then it is advisable not to neglect the third pour. But if you have an airfryer, then you can use the following recipe.

Composition:

apricots - 1.2 kg;
sugar - 1.2 kg;
plums - 1.2 kg;
citric acid - 7 g.

Preparation

Initially, prepare cans, preferably liter ones.
Now take care of the fruits, wash them, divide them into halves.
Divide the raw materials into the jars, filling them in half.
Boil the syrup.
Pour a pinch of citric acid into each jar.
Pour the syrup over the fruit base.
Put the cans in the airfryer.
Sterilize the preservation for 20 minutes at 260 ° C.
Now roll up for the winter.

With mint

Features. Piquancy and cooling freshness will acquire a drink to which a few leaves of fresh mint are added. This apricot compote is best cooked in summer. It will help you instantly cool off in extreme heat. If you want to roll up a drink for the winter, then use the recipe presented.

Composition:

apricots - 800 g;
mint - 20 leaves;
sugar - 400 g;
lemon acid.

Preparation

Wash the fruits, peel them, put them in sterilized jars.
Now bring the water to a boil.
Fill the blanks.
Wait ten minutes, then drain the liquid.
Place several sprigs of fresh mint in each jar.
Put the drained liquid on the stove, add sugar.
When the drink boils, add citric acid.
Pour hot compote into jars.
Roll them up without sterilizing.

With citrus

Features. The "zest" is the apricot compote with oranges and lemon. This sunny drink will surprise you with a unique taste with subtle hints of citrus.

Composition:

apricots - 1.2 kg;
orange - one;
lemon - one;
sugar - 1 kg.

Preparation

Wash the jars, sterilize the lids.
Now tackle the citrus fruits, wash their rind thoroughly.
Cut the oranges and lemons into slices, but try not to grind them, otherwise they will turn into porridge.
Be sure to remove all seeds from citrus fruits, they add bitterness to the drink.
Spread the finished pieces of oranges and lemons evenly in the jars.
Divide the washed apricots into wedges.
Layer fruit with citrus.
Fill the blanks with sugar, keeping to the proportion: 200 g of sugar for one three-liter jar.
Pour boiling water over.
Sterilize the jars for 20-30 minutes.
Roll up.

With apples (in a slow cooker)

Features. To make a delicious, aromatic compote, diversify the amber fruits with apples. Choose fruits that complement each other. It is recommended to take sweet apples with tart apricots. And if sunny fruits are too sweet, then add apple sourness. It is not difficult to prepare such a drink on the stove, but if you want to make your task a little easier, then use a multicooker.

Composition:

apricots - 250 g;
apple - two;
sugar - 200 g;
water - 2.7 liters.

Preparation

Rinse the fruit thoroughly.
Divide the apricots into halves, remove the seeds.
Cut the apples into large slices.
Put the prepared raw materials in a sterilized jar.
Pour water into the multicooker bowl, add sugar, boil the syrup (in the "multi-cook" mode).
When it boils, pour the fruit over it.
Let them sit for about 15 minutes, then drain into a bowl.
Re-boil the syrup in a slow cooker.
Fill the jar and roll it up immediately.

With currants

Features. Compote, prepared with the addition of black currant, has a rich aroma and color. This drink will appeal to all lovers of homemade preparations. In addition, the combination of currants and apricots increases hemoglobin and protects against vitamin deficiency.

Composition:

apricots - 800 g;
black currant - 250 g;
sugar - 1 kg.

Preparation

Place apricots in sterilized jars. You can take whole fruits or halves, after removing all the seeds.
Then add black currant.
Boil water.
Fill the fruit and berry blank with water.
Wait 10-15 minutes, then drain the liquid.
Throw sugar into the drained water.
Boil the syrup.
Fill the jars with hot solution.
Roll up immediately.

In this recipe, black currants can be substituted with gooseberries. Just before putting it in the jar, be sure to pierce the green berry. In order for the conservation to stand all winter, add a pinch of citric acid to it.

With raspberries

Features. If you have a handful of raspberries, be sure to add them to the compote. From such a combination, the drink will acquire an amazing aroma. Instead of yellow, you get a nice pink tint. Thanks to the natural sweetness of the berry, you can save on sugar.

Composition:

raspberries - 200 g;
sugar - 300 g;
apricots - 600 g;
citric acid - 5 g.

Preparation

Divide the apricots, remove the seeds, rinse the raspberries using a colander.
Dip sunny fruits into sterilized jars, add berries.
Pour the contents of the jars with boiled water.
Do not forget that raspberries are a very delicate berry that can quickly lose structure, so do not leave it for a long time.
Soak the boiling water for five to seven minutes and immediately drain the liquid.
Pour it into a saucepan, add sugar and prepare a sweet solution.
Throw citric acid into each jar.
Pour in boiling syrup.
Roll up right there.

With cherries

Features. The combination of amber fruits with cherries is a successful base for compote. But this drink has one peculiarity. It can only be consumed one month after closing. Otherwise, he will not have time to acquire all the aroma, will not be infused.

Composition:

cherry (preferably red) - 1 kg;
apricots - 2 kg;
sugar - 1.2 kg.

Preparation

Rinse berries and fruits thoroughly.
Dip whole apricots into the jar, followed by a handful of cherries.
Pour boiling water over them.
Leave the cans on for 10-15 minutes for the fruit and berry drink to brew.
Then drain it.
Put the drink on fire, add sugar and boil the liquid.
Fill in the canning.
Sterilize the blanks and only then roll them up for the winter.

Soak cherries in saline solution for 15-20 minutes before using. During this procedure, all the worms, if any, will crawl out of the berry and float to the surface. To prepare the solution, stir two tablespoons of common salt in a liter of water.

To add a spicy or savory and sophisticated taste to the drink, supplement the apricot compote recipe with various spices. Sunny fruits combine well with cinnamon, cloves, nutmeg and vanilla.

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, boiled apricot compote with pits to preserve whole fruits. In winter, you can decorate cakes with compote apricots, you can bake pies with them and add to desserts.

Classic recipe

This recipe for compote from apricots with seeds, for sure, can be found in my mother's or grandmother's culinary notebook - in the old days, compotes were more often cooked in this way.

Ingredients:

filtered water - about 12 liters;
domestic white sugar - 5-7 glasses;
citric acid - 15 g;
ripe apricots - 5 kg.

Preparation

The most important thing is that the compote from apricots with seeds turns out to be really tasty and beautiful, choose the right fruits. Too ripe - soft, with bruises, with a thin skin 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, “explode”. Therefore, we choose ripe apricots, not damaged, not wrinkled, but firm, with a dense skin and firm pulp. 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, we sterilize the jars for 5 minutes over hot steam. We lay out apricots in them, fill the containers to almost half. However, if you want to get a stronger compote, you can fill the cans to the top. We fill the sterilization tank with hot water, after covering the bottom with a towel or putting a special grate. We cook syrup from water, acid and sugar. Let it simmer for about 6-8 minutes, then pour into jars of apricots. We put the cans in the tank, cover them tightly with metal lids and sterilize after boiling water in the tank for at least 20 minutes. After that, roll up the compote, turn the cans over, wrap them up and let them cool. Apricot compote for the winter, boiled with seeds, is best to drink first.

Compote without sterilization

You can roll up the pitted apricot compote without sterilization, but you will need some dexterity when draining hot syrup from cans, so it is better to prepare a special lid for this procedure with holes into which the berries will not pass.

Ingredients:

firm medium-sized apricots - 4 kg;
white sugar produced in the CIS countries - 4.5-5 glasses;
- about 8-10 g;
cherry of late varieties - 2 kg;
water - 8-12 liters;
- 1 small bunch.

Preparation

Depending on the desired concentration of the drink, you can take less or more water, and the amount of sugar is calculated based on the sweetness of the berries. We sort out the fruits and wash them, of course, remove twigs and leaves, crumpled and damaged berries. While cherries and apricots are flowing down, we are busy with banks: they must be thoroughly washed and sterilized. It is most convenient to do this over a pot of boiling water, in which the lids are sterilized at the same time. We put apricots and cherries in the container, we distribute them equally, filling the jars at least half. We cook the syrup: put mint in boiled water and add sugar and citric acid. Cook over low heat for about 5 minutes, filter, let it boil, pour into jars. Cover tightly (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 twist it. We get a rich cherry-apricot compote with a stone for the winter, the recipe can be modified by adding other berries to taste: dogwood, raspberries, black or red currants, gooseberries.

If you have a lot of apricot harvest, then do not hesitate to harvest them. Orange fruit spoils quite quickly, so it's time to stock up on jars of compote. On cold days, such a drink will be especially tasty, aromatic and healthy. Apricots contain vitamins B1, B2, C, as well as copper, iron, potassium and manganese. By opening a bright and sunny jar, you will not only quench your thirst, but also strengthen your immune system, reduce the risk of developing cardiovascular diseases and eliminate vitamin deficiency. Apricot compote is also often included in the diet menu. Preparation of this drink according to the proposed recipes will not be difficult. The main rule that must be observed is to choose only ripe and dense fruits without damage.

A simple recipe for apricot compote for the winter without sterilization - a recipe for a 3 liter jar

Cooking time - 1 hour 30 minutes.

Servings - 3 liters.

Apricot compote is very simple to prepare, so even those who have no experience in preparing can prepare such a drink. There is no sterilization step, which simplifies the process a little and saves time. But it should be borne in mind that the compote in this case will not be stored for a long time and it will need to be opened first.

Advice: do not take unripe apricots, otherwise the compote will taste bitter. If you take overripe, then the compote will have a cloudy color, since the fruits will boil very much.

1 hour. 30 min.Printing

Apricot compote is ready! We store it in a cool place for about 1 year. Drink chilled! Enjoy your winter!

Apricot compote with cherries for the winter - recipe for 3 liters

The apricot and cherry compote turns out to be very beautiful. In winter, canned fruits can be used as a decoration or filling for pies, and they are also suitable as a dessert. The drink is moderately sweet with a pleasant cherry sourness. If desired, you can also use cherries in cooking.

Ingredients:

Apricots - 8 pcs.
Sweet cherry - 300 g.
Sugar - 140 g.
Purified water - 3 liters.

Cooking method:

We prepare apricots and cherries. We wash the fruits in cold water, free them from small debris and stalks.
Cut the dried apricots in half and take out the pit.
Pour water into a saucepan and put on fire.
While the water is boiling, rinse the jar thoroughly in hot water and soap and dry it. Put the cherries and sliced \u200b\u200bapricot pieces on the bottom of the glass container.
Carefully pour the fruit with a thin stream of boiling water so that the jar does not burst.
We cover the container with a sterile lid, wrap the jar in a warm blanket or blanket and leave for 30 minutes to warm the cherries and apricots.
After the time has elapsed, pour the specified amount of granulated sugar into the pan and pour the liquid from the jar into the dishes. We wrap the container itself again so that the heat does not come out.
We put the pan on the fire and boil the syrup. When it boils, immediately fill the blank with it and tighten it tightly with a lid. We turn the jar upside down and leave it in the room for 10 hours until it cools completely.

We store the finished apricot and cherry compote in the basement or refrigerator. Drink with pleasure and pleasure!

A simple recipe for compote from wild apricots and apples for the winter without sterilization

Harvesting apricots is a rather uneconomical option for winter stocks, since this fruit is most often bought in stores or markets. If you have the opportunity to get wild apricots, we recommend taking note of this recipe. Compared to the usual fruits, they are not so beautiful, but the compote from them is obtained with a special specific and unforgettable taste. And apples give the drink a special aroma that no one can resist!

Ingredients:

Apricots - 600 g.
Apples - 200 g.
Sugar - 250 g.
Purified water - 2.7 liters.

Cooking method:

Rinse apricots and apples under running water. From the latter, we cut out a dense center with seeds, and then cut the fruits into quarters.
We sterilize a three-liter jar in advance. First, we rinse it in hot water along with detergent, and then put it in a cold oven. We set the temperature to 100 C and detect it for about 15-20 minutes.
Put apricots and sliced \u200b\u200bapples in prepared dry containers. The jars must be at least 1/3 full. The more fruit there is, the richer the compote will turn out.
Pour the required amount of granulated sugar into a jar.
Pour water into a saucepan and put it on fire. When the liquid boils, immediately pour it gently into the jars with a thin stream.
We tightly tighten the containers with compote with lids, shake well so that the white sugar particles dissolve, and turn them upside down. We wrap the compote in a warm fur coat or blanket and leave it for 12-15 hours to cool completely.

Wild apricot and apple compote is ready! It is well stored not only in the cellar, but even at room temperature. Drink to your health! Successful blanks!

A simple recipe for apricot compote with Fanta flavor

Homemade apricot "Fanta" is a healthy and tasty substitute for the famous carbonated drink. The combination of apricot and orange gives the same bright color and taste, so children drink compote with great pleasure. Optionally, the workpiece can be varied with cloves, mint or lemon. Everyone will be delighted!

Ingredients:

Apricots - 1 kg.
Orange - 1 pc.
Sugar - 200 g.
Purified water - 2 liters.

Cooking method:

We prepare a three-liter glass container in which the compote will be stored. We thoroughly rinse the jar in hot water along with baking soda, and scald the lid or immerse it in boiling water for a few minutes.
We sort out the apricots. We need ripe and firm fruits. Then we rinse the fruits in a colander, leave them in the sink and let all the excess liquid drain.
When the apricots are dry, cut them in two and take out the seeds.
Rinse the orange, wipe it off with a clean kitchen towel and cut into small slices without separating the zest.
Put apricots and oranges in a prepared jar. Fruit should occupy at least 1/3 of the entire container.
We start to cook the syrup. Pour the indicated amount of clean water into a saucepan and put the dishes on the fire. When the liquid boils, pour granulated sugar into it and immediately mix everything with a spoon. Bring the syrup to a boil again and cook until the white sugar grains dissolve.
Fill the fruit in a jar with boiling syrup. This must be done very carefully, as the container may burst. We fill the container to the very edges.
We cover the jar with a sterile lid and proceed to sterilize the compote. To do this, pour hot water into a large saucepan, covering the bottom with a rag. We put the dishes on the fire, and then put the jar with compote in it. Bring the contents to a boil, and then count for half an hour.
After the time has elapsed, carefully take out the jar with compote and tighten the lid tightly. Turn it upside down, wrap it in something warm and leave it at room temperature until it cools completely.

We store ready-made apricot compote with “Fanta” flavor in a cool and dry room with other preparations. Drink with pleasure and pleasure!

Apricot compote with raisins without sugar for the winter - a simple recipe for a three-liter jar

The uniqueness of this recipe for apricot compote is that there is no sugar at all. Such a drink is suitable for people suffering from diabetes mellitus, or for those who carefully monitor their figure and try not to use a white ingredient in their diet. This compote can even be given to very young children. Despite the absence of a sweetener, the preparation turns out to be not only very healthy, but also tasty!

Ingredients:

Apricot - 5 kg.
Raisins - 100 g.
Purified water - 3 liters.

Cooking method:

We transfer the selected apricots into a colander and rinse thoroughly in cool water, removing all small debris and stalks. Then we spread it on a clean kitchen towel and let the fruit dry a little.
We prepare a three-liter jar. We wash it well in hot water along with soap, and then dry it for 15 minutes in the oven at a temperature of 100 C. We put the lid in boiling water for several minutes.
Put the apricots in a dry glass container.
Pour the purified water into a saucepan, put it on fire.
We wash the raisins with a sieve, and then pour them into the water. Bring the liquid to a boil, and then count for 5 minutes.
Turn off the heat and leave the pan with water and raisins for 10 minutes.
After the time has elapsed, put the raisins in a colander, and send the water in which it was cooked to the stove again.
We shift the raisins to the jar to the apricots.
When the water boils again, carefully pour it into a jar in a thin stream.
We tightly twist the compote with a sterile lid, turn it upside down, wrap it in a warm blanket or blanket and leave it to cool for a day.

A delicious and healthy compote of apricots and raisins was prepared quickly and easily! We store it together with other jars and enjoy its wonderful taste on cold days! Successful blanks to you!

Also on the topic

Flaxseed flour, useful properties, recipes

Zucchini-based raspberry pastilles

Choux yeast dough on boiling water Dough for fried pies on water

Creams and custards Cream angles from victor de castro

Gooseberry jam - a step-by-step photo recipe for cooking for the winter at home