Apricot juice for winter

1. Wash ripe apricots, cut into halves and remove the seeds.
2. Pour the halves of the fruit with sugar and let it stand, and in the meantime, fill the bones with water, put on fire and boil for 5 minutes. Then strain the broth, discard the bones.
3. Sterilize the jars and sealing caps for 10 minutes: boil the lids, and either hold the jars over steam or in the oven at 120 degrees.
3. Mix apricots with sugar, then put the container on the fire, heat up, stirring.
4. Grind the hot apricot mass with an immersion blender into a puree.
5. Boil the apricot puree so that the foam goes away, then pour in the broth from the seeds, bring it to a boil again.
6. Pour hot apricot juice into prepared jars and immediately roll up the lids. Put the filled jars upside down and let the juice cool completely.
7. The cooled jars with apricot juice should be stored at room temperature.