Composition / ingredients
Step-by-step cooking
Step 1:
How to make apricots in syrup for the winter without sterilization? Prepare the necessary products. Go through the apricots, selecting spoiled and crumpled fruits. Wash them under running water, then dry them with ordinary or paper towels. Cut each apricot in half and remove the seeds. And only then weigh them. The recipe is designed for 3 kg of peeled fruits.
Step 2:
Bring two liters of water to a boil in a large enameled basin. Then pour eight hundred grams of sugar into it and, stirring, wait for it to completely dissolve.
Step 3:
Squeeze the juice of half a lemon into a suitable bowl.
Step 4:
Put the peeled apricots in a basin of boiling water.
Step 5:
Pour the lemon juice squeezed earlier into the bowl with apricots.
Step 6:
Mix the apricots in a basin with a wooden spoon and boil them for about seven minutes.
Step 7:
Carefully arrange the apricots in sterile jars, preventing the syrup from getting into them. How to sterilize cans? You can put jars with a small amount of water in the microwave for 5-7 minutes. You can also sterilize them in the oven at 100 degrees for about 30 minutes, or hold them over steam, or pour boiling water. It is enough to boil the lids for 10 minutes.
Step 8:
Fill all jars with apricots for three quarters, leaving room for syrup.
Step 9:
Cover all jars with apricots with sterile lids.
Step 10:
Bring the syrup in the basin one more time to a boil, then pour it hot over all the jars to the very top.
Step 11:
Close the jars very well and tightly with lids.
Step 12:
Flip the jars and put them on the lids. This way you will check whether the jars are tightly closed — if not, syrup will start oozing out of them. Leave the jars in this position until completely cooled, at the same time the lids are additionally sterilized. You can also cover the jars with a blanket.
Step 13:
Remove the cooled storage jars to a dark and cool place.
Step 14:
5 liter jars of apricots came out of this amount of products.
There are quite a lot of apricots of different types and their ripening time is different, and we can eat these wonderful fruits from June until the end of summer, but then only harvesting and conservation will save. These are unique fruits for improving the body, containing a huge amount of vitamins and trace elements. Apricots improve the functioning of the cardiovascular system, and potassium with antioxidants strengthen blood vessels and heart muscle and normalize blood pressure. Apricots are advised to add to their diet for patients with arrhythmia and after a myocardial infarction, they also strengthen vision. Choose elastic apricots, without damage and dents. Ripe apricot is very fragrant and has an even color, you need to avoid apricots with dark spots and the smell of fermentation.
So that summer supplies are guaranteed to delight you throughout the cold season, read the basic rules, secrets and life hacks about preparations for the winter.
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Apricots - 46 kcal/100g
- Canned apricots - 50 kcal/100g
- Water - 0 kcal/100g
