Fruit juices are one of the most sought-after preparations for the winter. They are tasty, healthy, well quench thirst and refresh, recalling the summer. Apricot juice for the winter can be prepared in different ways. Most often, you can do without the help of kitchen appliances. Even a beginning hostess can make an appetizing apricot nectar; all that is needed is to know the technology of making this liquid delicacy.
Cooking Features
Juice of apricots for the winter can be prepared, even without culinary skills. The process is not entirely simple, but does not require great cooking skills. Knowing a few points will help to get a perfect result, without spending much effort.
- Ripe apricots give out juice faster than unripe, although both are suitable for making apricot juice.
- Before preparing the juice from apricots, the fruit must be washed, dried, cut in half and removed the bones. If they separate badly, you can use a special spoon.
- If it is necessary to calculate the weight of seedless apricots, it is required to subtract 10 percent from the weight of whole fruits.
- The yield of juice depends on the variety of apricots, the degree of their maturity, the presence of pulp in the juice and the way the fruit is processed. From a kilogram of fruit you can get from 0, 25 to 0, 75 liters of juice, on average - 0.5 liters.
- It is not recommended to use aluminum cookware when cooking apricot juice. This material forms harmful substances upon contact with acids.
- It is necessary to spill the juice on sterilized cans, close with metal lids, ensuring tightness. Lids should be boiled before use.
Apricot juice is often made with the addition of citric acid, lemon juice or other fruits. This not only gives the drink a lack of acidity, but also improves its safety.
The classic recipe for apricot juice for the winter
Composition (1 l):
- apricots - 0.5 kg;
- water - 0, 75 l;
- sugar - 50 g.
Method of preparation:
- Wash and dry apricots with a towel. Cut the fruit in half, remove the bones from them.
- Fold the apricot halves into a saucepan, pour 0, 5 liters of water into it. Over low heat, bring to a boil and cook for 10 minutes.
- Cool the apricot mass and rub it through a sieve. Skins will not pass through it, so that the drink will have a delicate texture.
- Add sugar to the apricot puree, add remaining water. Boil the drink for 5-10 minutes, removing the foam protruding on the surface.
- Sterilize the jars and fill them with juice, leaving a small distance to the edges.
- Roll up the jars with the prepared lids, turn them over and cover with a blanket. Leave to cool in this form for additional preservation.
You can store apricot pulp juice prepared according to the classic recipe at room temperature.
Simple recipe for apricot juice
Composition (3 liters):
- apricots - 1 kg;
- water - 2 l;
- citric acid - 4 g;
- sugar - 0, 3 kg.
Method of preparation:
- Peeled apricots pitted into a saucepan. Pour water into it to reach the middle of the apricot mass.
- Cook the apricots on low heat until softened, turn them into mashed potatoes using a blender.
- Add sugar, citric acid and remaining water.
- Put the apricot saucepan on low heat, bring to a boil and cook for 10 minutes, removing the foam.
- Pour the juice into prepared jars, filling them approximately to the hangers. Hermetically close. Leave to cool upside down in a steam bath.
The juice for this recipe is also obtained with pulp. It has a balanced taste, a pleasant color and is well worth it at room temperature.
Apricot juice through a juicer
Composition (3 liters):
- apricots - 2-2, 5 kg (for 1, 5 l of juice);
- water - 1, 5 l;
- sugar - 0, 2-0, 25 kg;
- lemon (optional) - 0, 5 pcs.
Method of preparation:
- Peel apricots, pass through a juicer.
- Dilute apricot juice with water in a 1: 1 ratio. Add sugar and juice squeezed from half a lemon.
- Put the mixture on low heat and boil for 10 minutes. The foam protruding on the surface at this time must be removed so that the juice does not spoil ahead of time.
- Sterilize the jars and their lids.
- Fill the jars with juice, seal them, turn them over. Cover with a blanket and leave under it until cool.
The juice in this recipe is transparent, without pulp. It can be stored in a closet or any other room where you usually have supplies for the winter.
Apricot juice through the juicer
Composition (for 0, 65-0, 75 l):
- apricots - 1, 5 kg;
- sugar - 40-60 g;
- water - in accordance with the technical requirements of the unit.
Method of preparation:
- Prepare the apricots by washing them out, dried them and peeled the stones.
- Fold the fruit into the upper compartment of the juice cooker, sprinkle them with sugar for better separation of the juice. If you want to give the juice a spicy flavor, you can put a sprig of mint, a vanilla pod or other spices in the same compartment.
- Pour water in the lower part in the amount recommended by the device manufacturers.
- Check if the tube is closed to drain the finished juice.
- Put the juice cooker on the stove or connect it to the power supply if your juice cooker is electric.
- Leave for 45-90 minutes. The time depends on the type and power of the juice cooker.
- Pour juice through a straw into a sterilized jar.
- Cork a container, let cool in steam bath conditions. The juice obtained using a double boiler does not need additional boiling.
If you want to make a less concentrated drink, you can dilute it with water, add sugar and lemon juice to taste, boil for 10 minutes and then close in jars.
Apricot juice for the winter can be cooked with pulp and transparent. It will taste better if you add a little sugar, lemon juice or citric acid. Regardless of the method of preparation, the juice from apricots is well worth it at room temperature.
