In some areas, apricot grows wild, thereby creating an erroneous view of these tasty and healthy fruits.
The cultivated apricot is a orange-yellow drupe with thick felt pubes. The flesh of ripe fruit is juicy, sweet.
Apricots contain vitamins C, B1, B2, P, A, useful trace elements: iron, copper, cobalt, manganese, potassium. They have citric, malic and salicylic acid, pectin, starch, sugar, fatty oil, proteins, carbohydrates.
Apricots are recommended to be used for cardiovascular diseases, vitamin deficiency. They are included in the menu of fasting days.
But apricot seeds are poisonous due to the presence of amygdalin glucoside and hydrocyanic acid. In order not to get poisoning, it is better not to use the nucleoli from the bones.
In the fruitful year apricots ripen quite a lot. They are easy to preserve for the winter. Of them cooked jam, jam, make marmalade, prepare compote.
Subtleties
- For compote, use ripe fruit. They should be quite ripe, but strong. Over-ripe apricots soften during canning, compote turns cloudy. Drink from unripe fruits will have a bitter taste.
- Compote is prepared both from whole apricots and cut in half. Compote with whole apricots should be consumed first of all, as long-term storage in the pits of hydrocyanic acid accumulates.
- To make the berries tender, they are peeled before putting them into the jars.
Apricot Compote: Recipe One
Ingredients for 1 liter capacity:
- 300-350 g of ripe strong apricots;
- sugar - 300 g.
Preparation Method
- Prepare one-liter or half-liter jars. Wash them with soda, rinse with water. Sterilize in boiling water or calcine in the oven. Wash the lids, boil in a saucepan for 5 minutes.
- Sort through apricots. Remove beaten hail, bird-pecked or green fruit.
- Wash fruits thoroughly under running water.
- Cut it into two halves with a sharp knife, remove the stones.
- Fold the cut side down into the jars.
- Make syrup from water and sugar. Fill it with fruit.
- Cover the jars with lids. Set in a pot of water. Sterilize 20 minutes.
- Take them out of the water. Turn upside down. Cover with a blanket. Leave to cool.
Compote of apricots with nucleoli
Ingredients for six 1 l cans:
- apricots - 3 kg (0, 5 kg per jar);
- water - 2, 4-2, 5 l (400 ml per jar);
- sugar - 900 g (150 g per can).
Preparation Method
- Sturdy ripe apricots sort out. Wash well. Each fruit cut in half lengthwise. Remove bones.
- Remove kernels from seeds. Their further use is possible only if they are sweet. Remove the skin from them. This is easy to do if you fill them with boiling water and leave for 20 minutes.
- Liter jars wash and sterilize. Fill them with apricots, putting the halves cut down. Put the nucleoli between the fruits.
- Pour water into a saucepan, add sugar. Cook the syrup. Pour them apricots to the top.
- Banks hermetically roll up sterile caps. Set in a pan with hot water. Sterilize 8 minutes after boiling water.
- Remove the jars from the pan. Turn upside down. Cover with a blanket. In this position, keep until cool.
Compote of apricots with rum (without sterilization)
Ingredients for six 1 liter containers:
- ripe apricots - 3 kg;
- water - 2, 4-2, 5 l;
- sugar - 0, 9 kg;
- rum - 3 tsp. (0, 5 tsp. in the bank).
Preparation Method
- Sort through the apricots. Wash them well in cold water.
- In small batches, put in a colander and place for 3 minutes in a pan of boiling water.
- Immediately after blanching, immerse a portion of apricots in cold water. Remove from the cooled fruit skin.
- Cut apricots in halves along the groove. Take out the bones.
- Fold the halves into sterile 1-liter jars.
- Boil syrup out of water and sugar in a separate saucepan.
- Fill it with fruit.
- Add a little rum to each jar.
- Hermetically sealed with sterilized caps.
- Turn upside down. Cover with a blanket. Leave to cool.
Compote of apricots with honey
Ingredients for six 1 liter containers:
- apricots - 3 kg;
- water - 2, 4-2, 5 l;
- honey - 900 g.
Preparation Method
- Sort through the apricots. Remove crumpled and wormy. Wash well in cold water.
- Cut the fruit in half. Remove bones. Put apricot halves in clean sterilized jars.
- Pour water into a saucepan, heat, dissolve honey in it. Cook the syrup.
- Pour the apricots with this syrup.
- Seal the jars tightly. Put them in a pan with hot water. Sterilize 8 minutes after boiling water.
- Remove them from the pan. Turn upside down. In this position, cool.
Whole apricot compote without sterilization
Ingredients for 3-liter jar:
- ripe solid apricots - 1 kg;
- sugar - 1 cup;
- water - 2 l.
Preparation Method
- Sort through the apricots. Wash in cold water.
- Wash jars and lids with soda. Rinse. Cover with water and boil for 5 minutes. Sterilize jars in boiling water or calcined in the oven.
- Fill jars with apricots in 1/3 volume.
- Fill with boiling water. Cover and leave for 20 minutes.
- Drain the cooled water through a capron lid with holes in the pan and bring to a boil again.
- Refill apricots and leave to warm for another 15 minutes.
- The second time, pour the liquid into the pan. Add sugar to the norm. Cook the syrup.
- Fill the fruit with syrup so that it overflows slightly.
- Immediately seal the covers tightly.
- Turn upside down and cover with a blanket. Allow the cans to cool completely.
Mistress to note
Compote without sterilization can be prepared not only with apricots alone, but with the addition of other berries and fruits: raspberries, strawberries, cherries, blackberries, currants. To do this, proceed in a similar way, using a double fill: first with one water, then syrup. Sugar is added to taste, taking into account the acidity of berries and fruits.
If you put more sugar, the compote will turn out to be concentrated. Then, when used, it is diluted with boiled cold water.
