How to roll apricot compote with pits. Apricot compote for the winter - simple recipes for compote with and without seeds. Apricot and cherry - sweet and sour combination

Compotes are an excellent preparation, in particular, apricot compote for the winter. It is necessary to take into account that to prepare the apricot drink “compote” for the winter, you need to use ripe fruits, and not unripe or overripe ones. Then it won’t be cloudy and the apricots won’t fall apart.

The taste and quality of the compote depends entirely on the apricots. This is a healthy, tasty and moderately sweet homemade drink that any housewife can prepare.

For the winter, it can be prepared in different ways: with whole fruits or without seeds, by boiling the fruits or pouring boiling water over them, with or without sterilization. We propose to consider some varieties of compote with apricots in this article.

Apricot compote for the winter without sterilization

Apricots are fruits with an amazing smell and taste of summer. Next, we will tell you how to prepare a delicious apricot compote for the winter without sterilization.

The recipe is designed to use ripe and sweet fruits. The more aromatic they are, the tastier the resulting compote will be. But overripe fruits are not suitable for us.

When scalded with boiling water, they will turn into puree; although the drink will be tasty, it will not be so appetizing in appearance. If you have your own garden, then it is better to harvest it yourself, carefully picking the fruits from the branches.

But we recommend immediately discarding carrion, fruits that have been hit or starting to rot, as the compote from them will not stand well, even if you cut off the damaged pulp. Be sure to prepare this drink for the winter. You won't be disappointed. Preparing compote without sterilization is easy and simple.

• Water – 2.5 l. for one 3-liter jar;
• Apricots – 4 kg;
• Sugar – 5 glasses.

Cooking method:

It is advisable not to use soft fruits for canning; they can lose their shape and make the drink cloudy. Unripe fruits are also not suitable, they will only spoil the taste of the drink and make it bitter.

1. Wash ripe, but at the same time elastic apricots thoroughly, remove seeds, cutting each fruit in half along the existing groove;
2. Pour 5 liters of water into a saucepan and boil. To begin with, five liters of liquid is enough;
3. Pre-sterilize jars with lids;
4. Place prepared fruits into each container, trying to turn the outside of the fruit outward. The dishes should be filled to approximately 1/3 of their volume;
5. Pour boiling water over the fruits in the jars so that the fruits are completely hidden by the liquid;
6. Cover glass containers with sterilized lids and leave for 20 minutes;
7. Next, return the water from the cans to the pan;
8. Additionally, pour clean water into another pan. The total amount of liquid with a small reserve should be about 8 liters. Bring liquid to a boil in both saucepans;
9. Meanwhile, add one cup of sugar to each jar of fruit;
10. First, pour into the jars the boiling water that was previously in the jars and has already become a little saturated with the taste and aroma of fruit;
11. Fill each jar about halfway with this liquid. Cover with a lid and leave for five minutes. In order for the sugar to dissolve better, you need to slightly rotate each jar from side to side. At this stage, the sugar will not dissolve completely;
12. By this time the water in the second pan will boil, fill all the jars with it completely;
13. You need to pour the liquid all the way to the top so that when you close the lid, the water overflows a little over the edge. In this case, there will definitely be no air left;
14. Cover with lids and roll up. Turn them upside down. Cover tightly with a blanket or fur coat. Preparation of apricot compote for the winter is completed;
15. While the jars are in the “fur coat” and have not cooled down, the sterilization process continues. After a day, remove the warm covering of the jars. Let them sit for another day. Then put it in a cool place for storage. Cook with joy. Drink with pleasure compote with notes of summer.

Apricot compote for the winter, prepared in the summer during the season when fruit can be bought at a very attractive price or even picked in your own garden, will serve as an excellent alternative to many store-bought juices and drinks.

Compote for the winter from apricots for 1 liter jar

Most often we choose liter or three-liter jars for compote. The small ones are quickly consumed, while the large ones are suitable for large families with several children.

Ingredients (per 1 liter):

• Apricots - 8 pcs.;
• Sugar - half a glass;
• Water - 1 l.

Cooking method:

1. Wash the apricots, divide them into halves and remove the pits. This is done quite easily and does not take much time. The seeds can then be dried and the kernels removed from them;
2. Place all the fruit halves in a sterile jar and cover them with sugar;
3. Boil water in a kettle and fill the containers with boiling water. All that remains is to close everything with lids and roll it up. Wrap tightly with a layer of warm fabric. This could be an old sheepskin coat, a blanket, a rug, terry towels. In general, at least with anything, just create insulation and the compote cooled slowly, heating each half of the fruit with boiling water;
4. Leave 10-12 hours for this process, and then lower it into the cellar for storage.

Apricot compote for the winter - a simple recipe with pits for a 3 liter jar

Continuing the topic of preparations, how not to touch upon something like compotes and, in particular, apricot compote for the winter. The recipes are quite simple and do not require much time.

Next, we will prepare apricot compote for the winter with pits for a 3-liter jar. Every housewife simply must prepare this delicious compote; it is much tastier and healthier than any carbonated drink.

It happens that Mother Nature spoils us too much and some years are especially fruitful. Fruits and berries grow in such quantities that it is impossible to eat them in their “pure form”.

Then we begin to think about preservation, because this is not only a great way to preserve the harvest, but also to pamper ourselves on long winter evenings with something tasty and fortified.

If you have whole baskets of apricots left, you can make jam from them, or you can roll up apricot compote for the winter in 3-liter jars, the recipe for which is provided below.

Ingredients (calculation is given for one 3-liter jar):

• Sugar - 1 glass, this unit can also be varied, take into account your taste for sweetness;
• Apricots - take from 500 g or more (depending on what concentration of the drink you want to get);
• Water - 2.5 liters - the main component - take purified water suitable for drinking.

Cooking method:

1. Having sorted through and selected good, suitable fruits, they must be thoroughly washed and dried;
2. The jars also need to be washed with detergent and sterilized. You can sterilize over steam, bake in the oven, pour over boiling water - any method is acceptable, choose which one you like best;
3. Boil water for compote. Place the fruits in clean jars and fill with water, let steep for 15 minutes;
4. Pour the resulting fruit water back into the pan and boil;
5. Pour sugar (the entire amount specified in the recipe) into jars of berries and pour boiling water over them;
6. Close the lid and shake it properly. Don't worry - sugar will dissolve perfectly in hot water. Do this carefully so as not to splash the compote and scald your hands (wear kitchen mittens);
7. To avoid sudden temperature changes, wrap the jars in a towel and let them cool. You can store apricot compote for the winter at room temperature.

Please note that the shelf life of compote with seeds is no more than a year. Afterwards, hydrocyanic acid begins to be released, which can lead to poisoning.

If you have previously peeled the fruits from the seeds, then the preparation can wait for its turn for two years, or even three. Apricot compote for the winter at home is very tasty, do not forget that you yourself can adjust the level of sweetness.

After the jars have cooled, they must be turned over and placed on the lids. This checks the tightness of the screw. This is a very important point in the conservation process. After all, if microbes and air get into a canned product, dangerous botulinum can form in the cans, leading to dire consequences.

Never be lazy and skip this important step. The jars store well at room temperature in a dark, dry place such as a cupboard. If you want to take a piece of sunny summer with you in winter, be sure to devote one evening to this and you will be able to delight yourself and your loved ones with a tasty and healthy drink.

Well, while the apricot season is in full swing, I advise you to take in vitamins in their original form, and from the rest make delicious jam or a wonderful sunny apricot compote for the winter in 3-liter jars.

Compote of apricots and apples for the winter - recipe for 3 liters

Ingredients:

• Apricots – 500 g;
• Apples - 3 pcs.;
• Sugar - 1 glass;
• Water 2.5 l.

Cooking method:

1. The first step is to prepare the fruit. To do this, thoroughly wash the apricots to remove any dirt. They are so similar to the warm summer sun, and everyone is waiting for their appearance not only to enjoy these sweet berries, but also to prepare apricot compote for the winter. We change the water several times;
2. Remove seeds. It is not necessary to divide the apricots in half; you can simply make a cut to the middle of the fruit and remove the pit;
3. Wash the apples and remove the core. Cut lengthwise into medium-thick slices;
4. The fruits are prepared and you can pour them into the jar. The jar should be thoroughly washed first. If you are not sure about the purity and freshness of the apricots (no signs of spoilage), the jars can be pre-sterilized. Or you can use the recipes described below, with fresh and infused syrup. First, pour the apricots into the jar. They should occupy most of the jar's total volume;
5. Then put the apple pieces into the jar;
6. Pour a glass of sugar on top of the apples;
7. Boil water. Pour boiling water over the apples and apricots in the jar and cover (do not tighten) with a sealing lid;
8. Since apricots can form mold during storage, any preservation containing them must be additionally sterilized. Although cherry compote can be stored for the winter without sterilization;
9. To sterilize the drink, you need to place a jar with hot filler in a deep container. We lay a napkin on the bottom of the container so that the bottom of the jar does not burst during the sterilization process. Then pour water into the container so that it covers the shoulders of the jar. Turn on the heat and let the water boil. The water should boil for 15 minutes;
10. Afterwards, carefully remove the jar of compote and roll it up. Turn it over and place it on the lid. Cover the compote with warm clothes. Leave the jar of drink indoors until it cools completely. The cooled drink can be lowered into the cellar. Compote with apricots and apples has a pleasant aroma and light fruity taste. The color of the compote is light yellow. This drink will become indispensable in winter.

Compote of apricots and cherries without sterilization

Cherry and apricot compote perfectly combines the soft and sweet apricot aroma with a fragrant cherry note.

For cooking, it is better to choose dense, slightly unripe fruits that can retain their shape after double pouring with boiling syrup. Canning without sterilization implies special requirements for the processing of fruits and glass containers.

The fleecy skin of apricots must be thoroughly cleaned with a soft brush, their seeds and all stalks must be removed. The jar should not be filled more than a third full. The infused drink takes on an amazing burgundy color. A pinch of cinnamon turns it into a delicious dessert drink.

Ingredients (calculation is for 1 liter jar):

• Water - 800 ml;
• Apricots - 4 pcs.;
• Sugar - 150 g;
• Cherry - 150 g.

Cooking method:

1. Wash the apricots thoroughly in water, washing off the top fleecy layer on their surface. Divide into halves and remove the seeds. Pour the halves into a washed jar. Wash the cherries and also add them to the jar with the apricots;
2. Boil water and pour it into a container, placing a knife or spatula under it so that it does not burst due to temperature changes. Cover with a tin lid and leave for 10 minutes;
3. Then replace the lid with a drain lid and pour the water back into the pan. Boil it again for the second pour;
4. While the water is heating up, add granulated sugar to the jar with the steamed fruits and berries. Optionally, a little cinnamon or vanilla;
5. Pour boiling water into the container a second time. Try not to add a little to the sides so that the liquid does not spill out when canning;
6. Cover the jar with a tin lid, scalded with boiling water, and seal it with a preservation key or simply screw the lid on. To be sure of the strength of the seal, turn it upside down or on its side and listen to see if any air is escaping. If necessary, re-roll;
7. Then we will move our preparation to the pantry or cellar and store it for about 1 year - preserved food with pits cannot be stored longer than this period, but as usual it will be opened in six months, when winter comes and you really want to enjoy the aromatic compote of apricots and cherries.

In the same way, you can prepare apricot compote for the winter with the addition of various berries: black and red currants, gooseberries, strawberries, cranberries, lingonberries and others.

Apricot compote Homemade Fanta for a 3-liter jar

When the pantry is filled with a variety of seams, there is always an opportunity to quickly enjoy the fruits of your labor. A real housewife always devotes part of the shelves to a refreshing fruit and berry compote.

Recently, it has become popular to add citrus fruits to jams, preserves and compotes. They significantly enrich the taste and aroma of the preparations.

Oranges and lemons turn an ordinary apricot compote into the familiar Fanta drink, but not carbonated. In many families it ranks first in consumption, so it is better to seal it in 3-liter jars so that there is enough for everyone.

In a homemade recipe for compote, you need to choose ripe, but not overripe apricots, making sure to remove the seeds from them. This compote is closed using the one-pour method, and if you do not trust this method, pour it twice, but then add sugar and citric acid to the jar before pouring it a second time.

Step-by-step preparation of Fanta apricot and orange compote will provide you with a refreshing, healthy drink until the next season.

Ingredients:

• Water - 2.5 l.;
• Apricots - 500 g;
• Lemon - 1 pc.;
• Orange - 1 pc.;
• Sugar - 1 glass.

Cooking method:

1. Wash ripe, blemish-free, hard fruits, remove seeds;
2. Wash the orange and lemon under hot water to thoroughly rinse off what was used to treat them. Cut into slices;
3. Place citrus slices in a thoroughly washed jar;
4. Fill with apricots, they should fill the jar 1/3, as well as a glass of sugar;
5. Pour boiling water over the fruit, cover with a sterilized lid and seal. Cover with a blanket and keep warm for at least 12 hours.

Compote is perfectly stored both at low temperatures and at room temperature. It can also be prepared from overripe apricots, then the compote will no longer be transparent, but will be more aromatic.

One of the features of making compote from apricots is the use of ripe, but at the same time dense and not overripe fruits for this purpose. If you want to use unripe fruits for compote, the drink made from them may have a bitter taste. And overripe apricots will certainly soften during heat treatment, and the compote will become not very beautiful, cloudy.

Apricot compote for the winter can be prepared from whole fruits, or from halves and even slices. But keep in mind that compote from whole apricots should be consumed first so that it is not stored for more than a year. With longer storage, a toxic substance, hydrocyanic acid, accumulates in the seeds.

To obtain especially tender fruits, apricots are peeled before storing. To make this easier, the fruits are first scalded with boiling water, after which the skin of the apricots comes off quite easily. Cook with pleasure!

3 video recipes for delicious apricot compotes

Compotes can be an alternative to store-bought juices and carbonated drinks. People who adhere to proper nutrition and take care of their health have long given preference to homemade preparations. One of the most useful is apricot compote for the winter. A sunny, tasty drink can support the cardiovascular system and prevent the development of anemia.

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Description

Canned apricot compote is 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, but you should pay attention to the fact that they should not have too soft an interior, which happens if the fruit is overripe, or a very dense and unsightly peel, which will take on a wrinkled appearance during the process of sterilizing the compote and will become very dense. In addition, apricots with thick skin are bitter, which will be transferred to the drink, and no matter how much sugar you add to the liquid, the drink made from apricots will still remain tasteless.
You should not be scared by the warnings; on the contrary, listen to them - and success will be guaranteed! Choose the most beautiful fruits that you like, without traces of bumps or bruises, with a delicate taste and fragrant aroma, and preserve their beneficial properties by preparing apricot compote, or, essentially, apricots in their own juice with added sugar.
The simplicity of preparation will certainly attract the attention of less experienced housewives, and a detailed recipe, with clear step-by-step explanations and photographs will help everyone, without exception, cooks, to prepare this amazingly tasty and aromatic compote with their own hands at home and provide themselves with a charge of summer mood for the long winter, right up to new harvest of apricots.

Ingredients

Canned apricot compote - recipe

Let's prepare the ingredients necessary for preparing canned apricot compote: apricots, citric acid, granulated sugar and plain clean water. The number of apricots required for harvesting is determined based on the number of whole fruits that completely fill the jars. We sort the apricots, rinse them well in running water and divide them into halves, removing the pit along the way. If the apricots do not peel very well, then help yourself with a sharp short knife, making cuts along the line where the halves grow together, and then continue them along the opposite side of the fruit. Apricots evenly divided into halves in a jar look more appetizing, but preparing such a compote without removing the pits is impractical - the drink will acquire the taste of the pits and can be stored for a shorter period of time, like any other compote with pits.

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

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

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

Place a silicone mat or a cotton or linen towel folded several times on the bottom of a deep pan, the height of which exceeds the height of a liter jar. On top of it we place 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 begin to slowly fill the gaps between the jars with hot, but not boiling, water. The water level in the pan should cover the jars to the base of the necks. Cover the pan with a lid and turn on medium heat. Bring the water to a boil, and then, reducing the heat, leave the jars of apricots to sterilize. Fifteen minutes for one liter cans will be enough.

After the time has passed, turn off the stove and, using a special grip for hot cans, or just a towel, remove the cans one by one onto a table covered with a towel in several folds. Immediately roll up the jars and check for leaks by placing the jar, wiped dry from the outside, on its side and rolling it over a clean, dry table, identifying possible leaks. When the last jar is rolled up, we turn all the jars upside down and leave them to cool on the table without wrapping or covering them - during the sterilization process, the fruits have 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 areas should not exceed 20 degrees Celsius, and direct sunlight should not penetrate into the room. The apricot compote is ready and throughout the calendar year you will be able to enjoy its amazing taste and aroma!

Apricot compote is definitely worth preparing for the winter. After all, this is a storehouse of vitamins for the whole year. Plus it's very tasty. The recipe is very simple, and whole pitted apricots can be used for delicious baked goods.

As a rule, preservation is prepared in 3-liter jars, but apricot compote will be stored perfectly in jars of a different size - 1 liter or 2.

Apricots are often canned by filling the jar with fruit to the very top. In such a preparation it is difficult to taste the taste of the syrup, but it is very good.

Fewer apricots are put into the compote, filling only a third of the jar, but the main thing is the aromatic liquid in which orange balls float. Compote made from whole fruits with seeds is tastier than a drink made from apricot halves.

Apricot compote for the winter - recipe with pits without sterilization

Products for 3 liters:

• apricots - 700 g;
• sugar - 270 g;
• water - 2.5 l;
• citric acid - 5 g.

How to prepare apricot compote for the winter without sterilization - step-by-step recipe with photos:

Ripe apricots that have not yet lost their hardness are placed in the compote. Ripeness is determined by smell: fruits with firm green flesh may not smell as sweet as ripe red-orange apricots.

Apricots are washed and inspected, paying special attention to the area adjacent to the stalk. If this area is dark, then the fruit is wormy.

During the “compote harvest”, sterilized three-liter jars should always be ready in the house. Apricots are poured into a prepared dry jar.

Take a heaping teaspoon of citric acid.

Cool boiling water is poured into the jar. First, pour in enough water to just cover and warm the bottom of the jar; after 10 seconds, fill half of the jar with boiling water.

After another 10 seconds, add boiling water up to the hangers.

If you fill the jar immediately to the very top, cracks may appear on the glass. Apricots are infused in boiling water for 15 minutes, the jar must be covered with a lid.

Weigh the sugar for the syrup.

Acidified water from a jar is poured into a saucepan with sugar. This water already smells like apricots. Boil the syrup for 2 minutes over medium heat, then return the liquid to the jar.

As soon as the hot syrup is in the jar, roll up the sterile lid.

The jar of compote is turned over and covered with a small blanket. After 12 hours, the apricot compote is considered ready, the jar is taken to a cool place.

Compote is stored for 11-12 months. The room must be dry to prevent rust from appearing on the covers.

Some apricots may crack, but the bulk will remain intact. The peel, as a rule, does not slip off the fruit.

The compote will be sweet and sour with a barely noticeable tartness, which is evident in all stone fruits. Apricots must be placed in a cup of compote.

Some compotes can be heated before serving to create a fruit tea, but this does not apply to the apricot drink - it must be very cold.

The drink is light in color, so there is another use for compote. The strained liquid can be gelled if you need to get a transparent jelly base for multi-colored berries.

Apricot compote without pits - a recipe for the winter

In winter, opening a jar of canned apricot compote is very tasty and aromatic. Making an apricot drink for the winter is very simple and quick.

For canning, it is best to take unripe fruits, even slightly greenish ones - then they will retain their shape, and this will not affect the taste in any way.

I pack it in liter jars, then everything is eaten and drunk immediately without a trace. Therefore, I take the volume of ingredients 3 times less than indicated in the recipe.

For one 3-liter jar we will need:

• 600 g ripe firm apricots
• 1 cup of sugar

How to make apricot compote for the winter quickly and easily:

I wash the apricots, separate them from the pits, place them in pre-sterilized jars (I wash the jars with detergent or laundry soap, rinse thoroughly and sterilize over a boiling kettle for 5-7 minutes, and throw the seaming lids into the kettle to boil).

I pour sugar directly into jars on top of the fruit. I boil an electric kettle, pour boiling water into jars, and cover with lids.
I let it sit for 3-5 minutes, then roll it up.

I turn the rolled up cans of apricot drink over, wrap them in a warm blanket, and leave them like that for a day.

By the way, when you turn the jars over, you will see undissolved sugar at the bottom - twist the jars a little, shake them and everything will dissolve.

If you want to roll compote in liter jars, then you need to put 1/3 cup of sugar and less apricot, you can even up to half the jars - it all depends on your capabilities. That's it, the apricot compote is ready for the winter - bon appetit.

Video recipe for making apricot compote for the winter

Apricot compote is a very simple preparation that will turn out delicious even for a novice housewife. Fruits filled with the warmth of the sun and summer aroma are not difficult to preserve. They are combined with various fruits and berries, so there are many variations of homemade preparations.

Apricot compote for the winter: 4 rules for successful taste

A few tricks will help you prepare apricot compote. With them, your summer drink will amaze your guests and household with its amber color, exquisite aroma and magical taste. To do this, consider four tips from the pros.

1. Selection of fruits. The taste and quality of the compote depends entirely on the apricots. To prepare the drink, it is recommended to take medium-sized, dense fruits. They should not be greenish or overripe. In the first case, the compote will not be able to absorb the necessary aroma from green fruits, and overripe fruits will spoil the purity of the syrup. For the same reason, it is not recommended to use fleshy fruits.
2. Whole or sliced. You can make compote from whole apricots (with the pit) or from halves (the pit is discarded). In both cases the drink is excellent. Although gourmets claim that canning with a stone allows you to get a more flavorful compote. In terms of storage, these blanks require a completely different approach. Apricot kernels contain hydrocyanic acid and amygdalin glycoside - substances that can cause poisoning. They begin to concentrate in the drink after a year of storage. Therefore, the compote containing the seeds must be drunk within ten months.
3. Tenderness of the fruit. Preservation allows you to get not only a drink, but also delicious apricots, which can be used to decorate pies, cakes and pastries. If you plan to use canned fruits, it is recommended to peel them before placing them in jars. This will make them more tender and juicy.
4. Sterilization of compote. In some recipes, the compote must be sterilized. Moreover, each one indicates a different time. Chefs say that sterilization time depends on the size of the jar and the presence of seeds. So, a three-liter jar of whole apricots (with pits), so that the compote does not become cloudy in the future, must be sterilized for at least 35-40 minutes. If there are no seeds in the drink, then 20-25 minutes is enough for the same volume.

If you don’t have time for canning, then put the fruits in the freezer. Frozen apricots make an equally tasty drink.

A selection of recipes

There are many ways to prepare apricot compote. The choice of recipe depends on personal preference. If this is your first time canning sunny fruits, then make compotes according to different recipes, and in winter, determine which preparation your family likes best.

Sweet fruits are useful for people suffering from heart disease, kidney pathologies, and obesity. The drink activates brain activity and strengthens memory. It is recommended to drink it as a detoxifying agent for heavy metal poisoning and as a laxative for constipation. However, the drink is not always healthy. With exacerbation of gastritis, ulcers, and also with increased acidity of the stomach, it can cause serious harm.

From whole fruits

Peculiarities . Compote made from apricots with pits has a richer taste and aroma. In addition, this preparation does not require lengthy preparation, which means that the canning process itself does not take much time.

Compound:

• apricots - 1 kg;
• sugar - 1.5 kg
• water - 4.5 l.

Preparation

1. Wash the fruit thoroughly, sorting out all soft, rotten or overripe fruits.
2. Sterilize the jars and pour boiling water over the lids.
3. Place clean fruits in a sterile container, filling approximately a third of the volume.
4. Prepare syrup from water and sugar.
5. Pour boiling liquid over fruit.
6. Place jars of compote in a large saucepan with water and sterilize the preparations for 35-40 minutes.
7. After this procedure, immediately roll up, turn over the workpieces and wrap them in a warm blanket.

To improve the saturation of the fruit, make several punctures in the area of ​​the stalk with a toothpick. And only then put the apricots into the jar.

Seedless

Peculiarities . If you don’t like canning with bones, you can roll it without them. It will take more time to prepare the fruit. Another advantage of this recipe for pitted apricot compote for the winter is the lack of sterilization.

Compound:

• apricots - 1.6 kg;
• sugar - 400 g;
• water - 5 l.

Preparation

1. Rinse the fruit, prepare the jars and lids.
2. Divide the fruits into halves and discard the seeds.
3. Place fruit slices in three-liter jars.
4. Boil the water.
5. Pour boiling water over the apricots.
6. Leave the jars to steep for seven to ten minutes.
7. When the time is up, drain the liquid into a saucepan.
8. Add sugar to it and cook syrup.
9. Fill the jars with boiling sweet liquid.
10. Roll them up and wrap them upside down.

Drink with cherries

Peculiarities . Amber fruits can be successfully combined with different berries. Therefore, assorted drinks are very popular. If you want to add variety to your homemade preparations, try compote of apricots and cherries.

Compound:

• cherries - 1.2 kg;
• apricots - 1.2 kg;
• sugar - 1.2 kg.

Preparation

1. Rinse fruits and berries under running water.
2. Since cherries are used with pits, there is no point in removing the kernel from apricots.
3. Place whole fruits and berries, approximately 200 g, into three-liter sterilized jars.
4. Pour boiling water over the preparations, let them sit for ten minutes, and then drain.
5. Prepare a syrup based on the drained liquid by adding sugar to the liquid.
6. Fill the jars with boiling syrup, wait five to seven minutes and drain again.
7. Place the saturated syrup back on the fire.
8. Boil the drink, pour in the fruit and berry base.
9. Roll up the jars.

With plums (in aerogrill)

Peculiarities . Using the previous recipe as a basis, you can prepare a compote in which plums take the place of cherries. If you decide to remove all the seeds, you can limit yourself to filling it twice. If you prefer a drink made from whole fruits, then it is advisable not to neglect the third filling. But if you have a convection oven, you can use the following recipe.

Compound:

• apricots - 1.2 kg;
• sugar - 1.2 kg;
• plums - 1.2 kg;
• citric acid - 7 g.

Preparation

1. Initially, prepare jars, it is advisable to take liter jars.
2. Now take care of the fruits, wash them, divide them into halves.
3. Place the raw materials in jars, filling them halfway.
4. Boil the syrup.
5. Add a pinch of citric acid to each jar.
6. Pour syrup over fruit base.
7. Place the jars in the air fryer.
8. Sterilize the preserves for 20 minutes at 260°C.
9. Now roll it up for the winter.

With mint

Peculiarities . The drink, to which a few fresh mint leaves are added, will acquire piquancy and cooling freshness. This apricot compote is best cooked in the summer. It will help you instantly cool down in extreme heat. If you want to make a drink for the winter, then use the recipe presented.

Compound:

• apricots - 800 g;
• mint - 20 leaves;
• sugar - 400 g;
• lemon acid.

Preparation

1. Wash the fruits, remove seeds, and place in sterilized jars.
2. Now boil the water.
3. Fill the blanks.
4. Wait about ten minutes, then drain the liquid.
5. Place several sprigs of fresh mint in each jar.
6. Place the drained liquid on the stove, add sugar.
7. When the drink boils, add citric acid.
8. Pour hot compote into jars.
9. Roll them up without sterilization.

With citrus

Peculiarities . The “highlight” is the compote of apricots with oranges and lemon. This sunny drink will surprise you with its unique taste with subtle notes of citrus.

Compound:

• apricots - 1.2 kg;
• orange - one;
• lemon - one;
• sugar - 1 kg.

Preparation

1. Wash the jars and sterilize the lids.
2. Now take care of the citrus fruits, wash their peels thoroughly.
3. Cut the oranges and lemon into slices, but try not to chop them, otherwise they will turn into mush.
4. Be sure to remove all seeds from citrus fruits; they add bitterness to the drink.
5. Place the prepared pieces of oranges and lemons evenly among the jars.
6. Divide the washed apricots into slices.
7. Add fruit to citrus fruits.
8. Fill the dough with sugar, following the proportion: 200 g of sugar per three-liter jar.
9. Pour boiling water over it.
10. Sterilize the jars for 20-30 minutes.
11. Roll up.

With apples (in a slow cooker)

Peculiarities . To prepare a delicious, aromatic compote, diversify the amber fruits with apples. Choose fruits that complement each other. It is recommended to take sweet apples with tart apricots. And if the sunny fruits are too sweet, then add apple sour. This drink is easy to prepare on the stove, but if you want to make the task a little easier, use a slow cooker.

Compound:

• apricots - 250 g;
• apple - two;
• sugar - 200 g;
• water - 2.7 l.

Preparation

1. Rinse the fruit thoroughly.
2. Divide the apricots into halves and remove the pits.
3. Cut the apples into large slices.
4. Place the prepared raw materials in a sterilized jar.
5. Pour water into the multicooker bowl, add sugar, cook the syrup (in the “multi-cooker” mode).
6. When it boils, pour it over the fruit.
7. Let them sit for 15 minutes, then pour into a bowl.
8. Reboil the syrup in the slow cooker.
9. Fill the jar and immediately roll it up.

With currants

Peculiarities . Compote prepared with the addition of black currants has a rich aroma and color. This drink will appeal to all lovers of homemade preparations. In addition, the combination of currants and apricots increases hemoglobin and protects against vitamin deficiency.

Compound:

• apricots - 800 g;
• black currant - 250 g;
• sugar - 1 kg.

Preparation

1. Place apricots in sterilized jars. You can take whole fruits or halves, after removing all the seeds.
2. Next add black currants.
3. Boil the water.
4. Fill the fruit and berry preparation with water.
5. Wait 10-15 minutes, then drain the liquid.
6. Add sugar to the drained water.
7. Boil the syrup.
8. Fill the jars with hot solution.
9. Roll it up right away.

In this recipe, blackcurrants can be replaced with gooseberries. Just be sure to pierce the green berries before putting them in the jar. In order for the preservation to last all winter, add a pinch of citric acid to it.

With raspberries

Peculiarities . If you have a handful of raspberries, be sure to add them to the compote. This combination will give the drink a stunning aroma. Instead of yellow, you will get a nice pink tint. Thanks to the natural sweetness of the berries, you can save on sugar.

Compound:

• raspberries - 200 g;
• sugar - 300 g;
• apricots - 600 g;
• citric acid - 5 g.

Preparation

1. Separate the apricots, remove the pits, and rinse the raspberries using a colander.
2. Place sunny fruits in sterilized jars and add berries.
3. Fill the contents of the jars with boiled water.
4. Do not forget that raspberries are a very delicate berry that can quickly lose its structure, so do not infuse it for a long time.
5. Let the boiling water sit for five to seven minutes and immediately drain the liquid.
6. Pour it into a saucepan, add sugar and prepare a sweet solution.
7. Add citric acid to each jar.
8. Pour in the boiling syrup.
9. Roll it up right away.

With cherries

Peculiarities . The combination of amber fruits with cherries is a successful basis for compote. But this drink has one peculiarity. It can only be consumed one month after closure. Otherwise, it will not have time to acquire all the aroma and will not infuse.

Compound:

• cherries (preferably red) - 1 kg;
• apricots - 2 kg;
• sugar - 1.2 kg.

Preparation

1. Rinse berries and fruits thoroughly.
2. Place whole apricots in a jar, followed by a handful of cherries.
3. Pour boiling water over them.
4. Leave the jars for 10-15 minutes so that the fruit and berry drink can brew.
5. Then drain it.
6. Place the drink on the fire, add sugar and boil the liquid.
7. Pour in the canned food.
8. Sterilize the workpieces and only then roll them up for the winter.

Before using cherries, soak them in a salt solution for 15-20 minutes. During this procedure, all the worms, if any, will crawl out of the berry and float to the surface. To prepare the solution, stir two tablespoons of regular salt in a liter of water.

To give the drink a spicy or piquant-refined taste, complement the apricot compote recipe with various spices. Sunny fruits combine well with cinnamon, cloves, nutmeg and vanillin.

For apricot compote with pits, elastic, slightly unripe, medium-sized fruits without damage and with bright skin are ideal. Unlike halved apricots, whole fruits retain their taste and aroma better, and the compote turns out clear and rich. In order not to overcook the apricots, the compote is prepared with double filling. Pour boiling water over it once, leave for 20 minutes, then add sugar, boil again and seal the jars tightly. To better preserve the product, add a little citric acid to the syrup, literally a few crystals per jar. It is recommended to store apricot compote with pits for no longer than a year. You can also roll this up.
Compote of apricots with pits for the winter, a recipe with a photo of which you see below, can be made more concentrated by filling the entire jar with fruit or following the recipe.

Ingredients for a liter jar:

- apricots – 10-12 pcs.;
- sugar – a third of a glass;
- water – as much as needed;
- citric acid - on the tip of a knife.



We sort the apricots and fill them with lukewarm water for a few minutes. Then we wash off all contaminants under running water. Leave the cleanly washed apricots in a colander or bowl.

Wash the jars with a rough sponge and any detergent suitable for tableware. We do not sterilize; it is advisable to boil the lids. Fill with apricots half or completely - at your discretion.

We boil water. Pour boiling water over the apricots in the jar. Pour water level with the rim so that it overflows a little. Cover with a lid and leave for 20-30 minutes until completely cooled. The water should cool down to 40-45 degrees.

Drain the water from the jars into a saucepan. Immediately cover the jars with lids so that the fruit cools less. Add citric acid to the water at the rate of a few grains per liter jar.

Add sugar. For a liter jar you will need a third of a glass, for a three-liter glass. The amount of sugar can be reduced or increased taking into account the acidity of the fruit or added to taste. Stir, put the pan on the highest heat and bring the syrup to a boil. Boil for two to three minutes until the sugar dissolves.

Pour boiling syrup over apricots. Roll up the same lid that covered the jar. Turn it on its side or upside down, cover it with a warm blanket, wrap it up and leave it for a day or two, until it cools completely. I also like this one, and I also advise you to prepare it for the winter.

Since apricots have pits, it is recommended to store this compote for no longer than a year. Storage conditions are standard: in a cool, dry place, out of light, or choose a shelf protected from direct sunlight. Good luck with your winter preparations!