All about construction and renovation
→ ↓

How to make apricot compote for the winter. Apricot compote for the winter

Apricot compote primarily attracts housewives because it can be prepared not only from fresh, but also from frozen fruits. In some cases, the drink is consumed immediately, but there are also approaches in which blanks can stand all winter. To cook such a product, you do not need to have any special skills; any hostess can handle the manipulation.

Even the pre-processing of the components is extremely easy. Regardless of which recipe is used, the resulting drink will be characterized by a high content of vitamins and trace elements. It will provide not only thirst quenching, but will also become a source of therapeutic effect.

Before you start brewing a drink, you need to learn a few important points:

  1. Apricot seed kernels contain a poisonous chemical that can cause severe poisoning. For this reason, in the absence of proper experience, it is better not to cook products according to recipes that involve the use of these components. The exception is approaches in which the product is processed for only a few minutes, after which it is immediately consumed without insisting and distributing into banks.
  2. If you have problems with excess weight, it is recommended not to close the compote for the winter, using a large amount of sugar for this, but to freeze a sufficient amount of apricots and brew a healthy drink from them as needed.
  3. For compote (and freezing), you need to use fruits of a sufficient degree of maturity. At the same time, they should not fall apart in the hands; drinks from such products turn out to be very cloudy and bitter.
  4. To prepare the most nutritious and tasty compote for the winter, the fruits must be cut into slices and peeled off.
  5. Compositions for the preparation of which whole fruits were used, directly with seeds, should be consumed first. Hydrocyanic acid accumulates in them over time, which is dangerous to health.

Regularly using apricot compote, you can count on strengthening the immune system, preventing beriberi and preventing diseases of the heart and blood vessels.

Easy ways to make compote

Options for preparing a drink from fresh apricots can be very diverse. It doesn't have to be limited to one component. Juicy and tender fruits go well with most berries and fruits. To enhance the taste and aroma, spices are allowed to be added to the compositions.

  • Spicy drink with cloves. In addition to apricots, we only need water, sugar and a few cloves. We select the volumes of the components ourselves, based on personal preferences. We spread the halves of the fruit in a saucepan, cover with sugar and pour water. Put the workpiece on the fire and bring to a boil. After that, with medium bubbling, the composition must be cooked for 3 minutes, removed from the stove and insisted under the lid for 10 minutes. It is at the moment when the product is removed from the stove that cloves are added to it. It is better to remove this component before use.

Tip: If it so happened that only not very ripe or not the most fragrant fruits are available, delicious compote can also be cooked from them. Only before the start of processing, it is recommended to remove the skin from the fruits, scald with boiling water, drain the water and repeat the manipulation again.

  • Vitamin compote. We will need 6-7 fresh apricots, a couple of small apples, a handful of pitted cherries or any other berries, 5 tablespoons of sugar. Grind all the ingredients to the desired degree and lay out in a container for cooking. Pour 3 liters of water, bring the mass to a boil. After that, we introduce sugar, mix the composition and cook it for no more than 5 minutes over low heat under the lid. Compote insist 15 minutes and use.

If desired, you can completely exclude sugar from the above recipes or decide on your own how much you need to use this product. Given the fact that here it does not act as a preservative, this nuance will not affect the storage features in any way.

How to close apricot compote for the winter?

Being engaged in preparations for the winter, when choosing components and determining their proportions, one should be guided not only by the taste properties of the product, but also by how this will affect the shelf life of the drink. If we correct the proposed proportions, then it is very insignificant.

  • Apricot compote with syrup. In addition to ripe fruits, we need sugar in the proportion of 500 g per 1 liter of water. We divide the washed apricots into halves, remove the seeds, put the blanks in small jars for seaming. We prepare syrup from water and sugar, with which we fill the fruit. We cover the containers with lids and sterilize for 20 minutes. After that we close for the winter.
  • Fragrant drink with rum. And 3 kg of ripe fruits we take 1.5 liters of water, 1 kg of sugar, a few tablespoons of rum, depending on the desired degree of its severity. Put the fruit halves in a colander and blanch for 3 minutes. We put the blanks in banks. In this case, only the syrup will have to be boiled again. We prepare it from water and sugar, pour fruit blanks with the resulting mass. Pour a little rum into each jar, but do not mix. We close the containers for the winter and cool.
  • Sweet compote with honey. For 3 kg of fruit we take 2 liters of water and 3 cups of liquid honey. We cut the fruits into halves or even quarters, lay them out in jars. We heat water on the stove, add honey to it and stir everything well. The mass should quickly turn into syrup, do not boil it for more than 3 minutes. Pour the apricots with the resulting product. We sterilize the jars for 8 minutes and close them for the winter.

While honey is one of the healthiest ingredients, it is only used as a sugar substitute in these recipes. Given the fact that the preparation of blanks for the winter usually requires sterilization of containers, honey loses almost all of its useful properties as a result of heat treatment.

Cooking compote from frozen apricots

For a very simple manipulation, we take 20 medium-sized apricots, 5 tablespoons of sugar, the zest of one lemon and water (based on a 3-liter jar).

  • Bring 3 liters of water to a boil in a saucepan. Immediately after it boils, add apricots. You can even not defrost them, just rinse thoroughly under cold water.
  • We wait as long as necessary until the mass boils a second time (with an average intensity of fire, it is not necessary to strengthen it).
  • Then add sugar, reduce the heat to a minimum. You only need to cook the mass for 3 minutes under a closed lid.
  • After that, remove the pan from the stove, but do not remove the lid. We insist compote for a quarter of an hour. It can be consumed hot, warm or chilled.

Some housewives, when boiling apricot compote, especially if they plan to close it for the winter, use more sugar than recommended in recipes. This allows you to get a concentrated product that is not consumed in its pure form. If necessary, it is diluted with water or tea, reaching the optimal degree of sweetness. The main thing is that the liquid used is boiled, otherwise you can get an upset stomach.

Apricots are sunny fruits with tender yet firm flesh, natural sweetness and excellent aroma. They are useful to eat fresh, and they are also suitable for a variety of desserts and preparations. A favorite delicacy of adults and children are apricot compotes prepared for the winter. Thanks to competent recipes, it is possible to preserve the benefits of fruits as much as possible and treat them to them at any time of the year.

In order for the winter preparation to turn out excellent and well stored, it is worth considering some nuances:

  • for compote it is better to use ripe fruits, with dense, not overripe pulp: due to unripe fruits, the drink will be bitter, and overripe ones do not tolerate heat treatment, the liquid becomes cloudy;
  • apricots are quite whimsical, it is advisable to sterilize containers and lids for winter preparations;
  • It is important to follow prescription recommendations.

Apricot preparation

An important step in the preparation of the drink is the preparation of the main ingredient:

  • sort out the fruits, remove the rotten ones;
  • rinse under running water;
  • remove ponytails;
  • if pitted fruits are used according to the recipe, they should be divided into halves and the pits removed.

The most tender pieces are obtained if you remove the skin from them, it is easy to do this if you scald with boiling water.

How to make apricot compote at home

There are many ways to prepare compotes for the winter at home: from one or more fruits, with the addition of spices and other ingredients. Just choose your favorite recipe.

A simple recipe for the winter step by step

You can quickly prepare compote without spending a lot of time and effort. For a 3 liter jar of goodies you will need:

  • apricots - 20 pcs.;
  • sugar - 0.3 kg;
  • water.

Cooking method:

  1. Prepare containers: rinse with soda, rinse and pour over with boiling water, boil the lids.
  2. Fill jars with whole fruit or halves.
  3. Pour boiling water into a jar and insist for 15-20 minutes.
  4. Drain the liquid and boil again.
  5. It is not necessary to boil the syrup, it is enough to pour sugar into a jar of fruit and pour boiling liquid over it.
  • Containers can be rolled up or twisted and placed upside down.

Pitted "Five Minute"

To prepare a delicious treat, it is not necessary to spend a lot of time.

Components:

  • fruits - 0.6 kg;
  • sugar - 1.5 tbsp.;
  • water - 6 tbsp.;
  • citric acid - 1.5-2 g.

Cooking algorithm:

  1. Mix water and sugar, put on a slow fire.
  2. Add fruit halves, citric acid to the syrup, boil everything for 5 minutes.
  3. Remove the container from heat, cover with a lid and leave for 2-3 hours.
  4. Add a little bit of wine - 10-15 ml per glass.
  • The drink can be poured into sterilized containers and corked.

Underwired

If you make a blank from whole fruits, then the drink will acquire an interesting, slightly tart aftertaste. It will require:

  • apricots - 12 pcs.;
  • orange - ½ pc.;
  • sugar - 80 g;
  • water.

Cooking method:

  1. Place fruit in prepared container.
  2. Peel the citrus completely so that only the pulp gets to the apricots.
  3. Fill the container with boiling water to the very top and leave to cool the liquid.
  4. Drain the water, add sugar and boil over high heat for a couple of minutes.
  • Pour the fruits with syrup and immediately close the container.

Without sterilization

A fragrant dessert of sunny fruits for the winter can be prepared without this procedure. For him you need:

  • halves of fruit - 10-15 pieces;
  • sugar - 125 g;
  • boiling water.

Cooking:

  1. Place the halves in a sterilized jar, cover with sugar.
  2. Slowly pour boiling water over.
  3. Roll up with a sterilized lid.

Preserving in this way is easy, and to make the sugar dissolve better, you can roll the jar from side to side.

With citric acid

This ingredient is often used for various preparations, including sweet ones. For a 3-liter jar of apricot compote you will need:

  • fruits - 1 kg;
  • sugar - 1 tbsp.;
  • citric acid - 0.5 tsp;
  • water.

You can roll up a drink as follows:

  1. Place whole fruits in a container.
  2. Pour sugar and citric acid into a jar.
  3. Pour boiling water over everything and send it to be sterilized for about a quarter of an hour. You can do this by placing a covered jar in a pot of water and putting it on the stove.
  • Roll up the finished compote.

Apricot mojito compote

Mojito is a rum cocktail, but it is united with preservation by the freshness that mint gives to the drink. . You can cook a refreshing compote from the following ingredients:

  • apricots - 20 pcs.;
  • lemon - 1 ring, 1.5 cm thick;
  • mint - up to 10 leaves;
  • sugar - 1 tbsp.

Preservation is very simple:

  1. Prepare all components, lay in a 3-liter jar.
  2. Pour boiling water over, turn over and cover with a blanket.

with grapes

When combined with these fruits, the drink acquires a rich taste. It will require:

  • apricots - 0.35 kg;
  • grapes - 0.15 kg;
  • water - 2 l;
  • sugar - 150 g.

Cooking algorithm:

  1. Peel the fruit, remove the seeds and place in a jar.
  2. Rinse the berries, sort, remove from the bunches and put on top of the apricots.
  3. Make syrup from water and sugar.
  4. Pour boiling syrup over fruits and cover.
  5. Infuse compote during the day.
  6. Drain the syrup and boil again.

Pour the fruit again with hot sweet liquid, after which the container can be closed.

Sugarless

The drink can be prepared by replacing sugar with honey, it will also be tasty and rich. You will need the following products:

  • apricots - 3 kg;
  • natural honey - 750 g;
  • water - 2 l.

Workpiece preparation algorithm:

  1. Fill sterilized jars 1/3 with fruit halves.
  2. Add water to honey, cook syrup over low heat.
  3. Pour hot liquid over fruits.

The jar should be rolled up and sent for a 10-minute sterilization.

With rum

You can give the workpiece a twist by adding a little of this alcoholic drink. Ingredients:

  • apricots - 3 kg;
  • sugar - 1 kg;
  • water - 2.5 l;
  • rum - 3-4 tsp

Cooking algorithm:

  1. Peel the fruits from the skin and seeds, put in a jar.
  2. Prepare syrup from water and sugar, add 0.5 tsp of rum. into each container.

After that, the jars can be rolled up.

With mint

Another way to prepare a refreshing apricot compote. It will require:

  • apricots - 0.25 kg;
  • mint - a pair of branches;
  • sugar - 0.1 kg;
  • a pinch of citric acid.

Cooking:

  1. Put the halves of the fruit in a jar and pour boiling water over it.
  2. Cover the container with a lid, leave the apricots for about half an hour.
  3. Drain the liquid, add acid and send to the stove until boiling.
  4. Pour the fruits with sugar, put mint.
  5. Add filling and roll up banks.

With raspberries

From fruits and berries you can cook a delicious drink that will be very useful in the winter season. The following components are required:

  • apricots - 1 kg;
  • raspberries - 0.25 kg;
  • sugar - 150 g;
  • water - 2 l.

Cooking:

  1. Cut the fruit in half or quarters.
  2. Put the cut with berries in a jar by 1/3 and pour boiling water over 1/2.
  3. Infuse the workpiece for 10-15 minutes.
  4. Drain the liquid and boil for several minutes with sugar.
  5. Pour compote with hot syrup and roll up.

With cherry

For a liter container you will need:

  • 150 g of apricots and cherries;
  • 1/2 lemon;
  • 50 g sugar.

Cooking algorithm:

  1. Place the berries in a jar and pour boiling water over 2/3.
  2. Cover with a lid and let it brew for an hour.
  3. Drain the filling from the jar into the pan, add sugar, lemon juice and boil for 1 minute.
  4. Apricot halves should be placed in a jar with cherries, pour hot syrup over and roll up.

Concentrated apricot compote

A drink prepared according to this recipe must be diluted with water before use, it is too sweet, saturated. For him it is necessary:

  • apricots - 2 kg;
  • water - 3 l;
  • sugar - 1 kg.

Cooking algorithm:

  1. Jars 1/2 fill with halves of the fruit.
  2. Pour them with prepared sugar syrup.
  3. Sterilize containers for 7 minutes and roll up.

Compote storage

Canned compote made from fruits with stones is stored for a year. After this time, harmful substances - amygdalin and hydrocyanic acid - will be released in the drink.

Pitted apricot compote is stored for a maximum of 2 years.

How to cook pitted apricot compote for the winter

The hot harvest season is in full swing. All the markets are filled with bright and juicy fruits; eyes just run up from such an abundance. I really want to extend this short period somehow. Prepare a compote of pitted apricots for the winter and delight yourself and your household with a sunny drink and delicious fruits in the cold season. Fragrant and tasty apricot compote will replace harmful drinks like cola with fanta and complement your everyday lunch or dinner. Apricots prepared according to this recipe can be used to decorate cakes, pastries or as a filling for pies, tarts, rolls. Apricot compote is prepared without sterilization, that is, jars with a ready-made drink will not need to be additionally kept in a pot of water on the stove, which greatly simplifies the cooking recipe. So any hostess can roll up a wonderful sunny drink for the winter, regardless of her experience and age.

The recipe is designed for 2 jars of 1 liter.

Ingredients:

  • 1 kg of apricots;
  • 6 tbsp Sahara;
  • 1 pinch of citric acid;
  • 1-1.1 liters of water.

Pitted apricot compote recipe for the winter

1. Apricots can be used in any variety. The main thing is that the fruits are ripe and dense to the touch. In this case, they will retain their shape and will not spread during canning. Unripe apricots will work too, but if the fruit is sour, it's best to add a little more sugar to taste. We move the apricots into a deep large container and pour cold water for 10-15 minutes. Then we wash it well with our hands and remove bad fruits, if any.

2. Cut the apricots into two halves and remove the pit.

3. We prepare two containers with a volume of 1 liter each, since the products used are designed for 2 liter jars. Rinse thoroughly with a washcloth with soda. Then rinse well with running cold water. We do the same with lids. Now we sterilize the washed jars in any convenient way. It can be in the microwave, oven or oven over steam. The lids should be lowered into boiling water and boiled for 8-10 minutes. For more information on sterilization methods, see.
We distribute the peeled apricot halves equally among the jars. No need to tamp so that the apricots do not lose their shape. In principle, jars can be filled 1/3, 1⁄2 or completely. Separately, boil water in a saucepan, it is better to take it with a small margin. Carefully pour boiling water over the jars to the very top. Cover with a sterile lid and leave for 10 minutes. You don't need to cover anything.

4. After 10 minutes, carefully drain the water from the cans back into the pan. We try to ensure that all the apricots remain in the jars and do not fall into the pan. Pour sugar to the broth. You can adjust the amount to your liking. Add a pinch of lemon and send to a strong fire so that the filling boils faster. Bring to a boil, stirring to dissolve the sugar, then boil for another 2-3 minutes.

5. We distribute the hot broth into jars, cover them tightly with lids and preserve them. If jars and lids are threaded, tighten well, holding the lid and jar with a towel. If the lids are tin and old-style cans, we roll them up using a special device. Turn over to check the tightness of the lid. If the lid does not allow air to pass through (there is no characteristic hissing sound and bubbles), you can leave it to cool in the kitchen. It is better to put jars with lids down on a towel just in case. No need to wrap.

6. When the jars have cooled down, you can transfer the compote to the pantry, closet or cellar.

Pitted apricot compote for the winter is ready! Have a delicious sunny winter and successful sunsets!

When the season of delicious and sweet apricots begins, we all strive to get enough of these fruits for the whole year ahead: we eat fresh, make jam, bake pies with apricots, freeze a healthy fruit for the winter. And you can also cook compote from apricots and roll it into jars or feast on it right away. Compotes from the sunny fruit are very healthy, tasty and fragrant. You can cook this healthy drink not only from apricots alone, but also add fruits and berries if you wish.

Frozen apricot compote
If during the apricot season you managed to stock up on fruits by freezing them in the freezer, then you can safely take them out and cook delicious and healthy compote from the bottom:
  • pour water into a 3-liter saucepan and put it on fire;
  • rinse frozen apricots with cold water;
  • as soon as the water boils, pour frozen fruits into it;
  • wait for it to boil again and add sugar;
  • reduce the heat and cook the compote for 2-3 minutes;
  • remove the pan from the heat, but do not open the lid;
  • let the compote brew for 15 minutes.
A three-liter saucepan will need about 15-20 pieces of apricots and 5 tablespoons of sugar. Do not rush to add all the sugar at once, put a part first and taste it. If you add a quarter of a lemon along with the zest during cooking, it will turn out to be more fragrant.

Fresh apricot compote
Of course, the most delicious compote is obtained from freshly picked fresh fruits that have not yet lost their natural sweetness and incomparable aroma:

  • collect ripe apricots and wash well under running water;
  • remove the stalks, cut in half and remove the stone;
  • put the halves in a saucepan, sprinkle with sugar and pour cold water;
  • put the pan on the stove and bring the future compote to a boil;
  • reduce the heat and cook for another 2-3 minutes;
  • then remove the pan from the heat and let the compote brew for 10 minutes.
The drink needs to be infused so that the fruits “reach” and give all their taste and aroma. To spice up the compote, you can add a couple of buds of dry cloves after cooking.

Apricot compote for the winter
You can stock up on compote for the whole winter in advance by rolling it into jars. And then, on winter days, enjoy the taste of summer, getting a huge dose of vitamins and substances useful for immunity:

  • choose ripe apricots, make sure that they are free of defects;
  • rinse them thoroughly with running water;
  • if desired, cut in half and remove the stone;
  • sterilize the jars and put 15-20 pieces of apricots in each;
  • pour water into a saucepan and pour sugar: about 250 grams per 1 liter;
  • bring water with sugar to a boil, wait until it dissolves;
  • pour apricots with ready-made syrup and leave for 5-10 minutes;
  • pour the syrup back into the pan, leaving the apricots in the jar;
  • bring the syrup to a boil again and pour over the fruits;
  • now you can roll up the lids (sterilized).
Put the finished compote under the table or in any other place convenient for storing large jars, put the jars upside down and wrap them up (you can use an old jacket, as our grandmothers did). Leave the compote in this state until it cools completely.

Compote "Vitamin"
You can add other fruits or berries to apricot compotes and roll up such a compote for the winter. And you can immediately treat yourself to a fresh drink and get a shock dose of vitamins without waiting for winter:

  • take things 7 apricots, a couple of small apples and a handful of any berries and rinse everything thoroughly;
  • put them in a 3-liter saucepan and fill with cold water;
  • put the pan on the fire and bring the water to a boil;
  • add about 5 tablespoons of sugar and cook everything together for no more than 5 minutes.
Remove the pan with compote from the heat and let it brew for 15 minutes, then it will turn out to be more saturated and fragrant. Fruits and berries for such a compote can be taken both fresh and frozen. Almost all fruits and berries are combined with apricot, so pears can also be used instead of apples.

Fresh apricot compotes are very useful for children. Therefore, if it is possible to cook compote from apricots, then be sure to do it and please your relatives and friends with a tasty and healthy drink.

Fruits and berries

Description

Canned apricot compote- A wonderful simple preparation for the winter from a fruit that is tasty and full of various useful substances.

You can prepare a healthy drink from fruits of any variety, however, attention should be paid to the fact that they should not have too soft inside, which happens if the fruit is overripe, or a very dense and ugly peel, which will become wrinkled during the sterilization of the compote and become very dense. In addition, apricots with a dense skin are bitter, which will be transferred to the drink, and no matter how much sugar you add to the liquid, the apricot drink will still remain tasteless.

You should not be afraid of warnings, on the contrary, listen to them - and success will be guaranteed! Choose the most beautiful fruits you like, without traces of blows and bruises, with a delicate taste and fragrant aroma and preserve their beneficial properties by preparing compote from apricots, but in essence, apricots in their own juice with added sugar.

The ease of preparation will surely attract the attention of not experienced housewives, but a detailed recipe, with clear step-by-step explanations and photographs, will help everyone, without exception, to cook this amazingly tasty and fragrant compote with their own hands at home and provide themselves with a charge of summer mood for a long winter, up to new crop of apricots.

Ingredients

Steps

    Let's prepare the ingredients necessary for the preparation of canned apricot compote: apricots, citric acid, granulated sugar and ordinary clean water. The number of apricots needed for harvesting is determined based on the number of whole fruits that completely fill the jars. We sort the apricots, wash them well in running water and divide them into halves, removing the stone along the way. If the apricots do not peel very well, then help yourself with a sharp short knife, making cuts along the line of fusion of the halves, and then continue them along the opposite side of the fruit. Apricots evenly divided into halves in a jar look more appetizing, but it is impractical to prepare such a compote without taking out the seeds - the drink will taste like seeds and can be stored for less time, like any other compote with seeds.

    In warm water with soda, thoroughly rinse the lids and liter jars (or any other jars of a convenient volume), and then rinse them in running water. Each jar must be steamed for five minutes, separately for two minutes you need to boil the lids. Of these, before boiling, be sure to remove the rubber ring seal so that it does not lose its properties when heated. We put the steamed jars on a towel made of natural fibers to allow excess steam to drain, which has turned into water. Sterile lids are also laid out to dry. Don't forget to put the rubber bands in them when they cool down a bit and you can hold them with your hands.

    We put the apricots divided into halves into the jars warmed up for a couple, trying not to crush, but at the same time laying it quite tightly, because during the subsequent processing the fruits will soften a little, decrease in size and float to the surface of the syrup.

    From the sugar of water and citric acid, we will prepare a syrup for pouring a sunny fruit: stir the bulk components in water until they are completely dissolved, and then move the pan with the filling to the stove and, choosing medium heat, bring the syrup to a boil. After boiling, reduce the heating power and boil the solution for three minutes. For one liter jar of well-packed apricots, approximately four hundred milliliters of syrup will be required, the indicated amount of water will be enough to fill three liter jars.

    At the bottom of a deep saucepan, the height of which exceeds the height of a liter jar, lay a silicone mat or a cotton or linen towel folded several times. On top of it, put jars of apricots, which are filled with boiling syrup and covered with sterile lids. When all the jars are placed in the pan, carefully move it to the stove, and then we begin to slowly fill the gaps between the jars with hot, but not boiling water. The level of water in the pan should cover the jars to the base of the necks. Cover the pot with a lid and light a medium-high fire. Bring the water to a boil, and then, reducing the heating power, leave the jars of apricots to be sterilized. Fifteen minutes for cans with a volume of one liter will be enough.

    After the time has elapsed, turn off the stove and, using a special grip for hot cans, or just with a towel, we take out the cans one by one on a table covered with a towel in several additions. We immediately roll up the jars and check for leaks by laying the jar wiped dry on the outside on its side and rolling it on a clean, dry table, revealing possible leaks. When the last can is rolled up, we turn all the cans upside down and leave to cool on the table, without wrapping or covering - during the sterilization process, the fruits warmed up and softened enough, and they do not need subsequent wrapping at all.

    Cold apricot compote, canned at home, is taken out for further storage in a cool room or pantry. The main condition is that the temperature in storage places should not exceed 20 degrees Celsius, and direct sunlight should not penetrate into the room. Apricot compote is ready and during the calendar year you can enjoy its amazing taste and aroma!

    Bon appetit!


More on the topic of the article: