Canned Apricot Juice with Pulp
Fragrant, delicious apricot juice with pulp. This apricot juice comes out thick and pulpy — it's made skins and all, which blend in smoothly with a blender.
Elena
Recipe author
Canned Apricot Juice with Pulp
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
24 g
97 kcal
GI:
25
/
0
/
75
- Wash ripe apricots, cut them in half, and remove the pits. 2. Toss the apricot halves with the sugar and let them sit. Meanwhile, cover the pits with water, bring to a boil, and simmer for 5 minutes, then strain and discard the pits (this pit infusion adds a subtle almond note). 3. Sterilize the jars and canning lids for 10 minutes: boil the lids, and either hold the jars over steam or set them in a 250°F (120°C) oven. 4. Mash the apricots with the sugar, then set the pot over the heat and warm it through, stirring. 5. Blend the hot apricot mixture into a purée with an immersion blender. 6. Simmer the purée until the foam subsides, then pour in the strained pit infusion and bring it back to a boil. 7. Pour the hot apricot juice into the prepared jars and seal them right away. Turn the filled jars upside down and let the juice cool completely. The cooled jars can be stored at room temperature.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Apricots - 46 kcal/100g
- Canned apricots - 50 kcal/100g
- Water - 0 kcal/100g
Similar recipes
Related and additional categories: