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How to prepare apricot in syrup for the winter?

Apricots in syrup are recommended to be harvested for the winter at the very beginning of the season. In fact at this time it is possible to get unripe fruits with a greenery, which have the hardness and shape necessary for such dessert.

Apricot in syrup for the winter is prepared quite easily and quickly. In addition, this preparation can be done not only with the use of the named fruit, but also with the use of various berries (cherries, plums, etc.). Today we will consider only the simplest versions of preparation of a canned product, which you can enjoy with a cold evening.

Home-made preparations for the winter: recipes for cooking apricots in sweet syrup

Necessary ingredients:

  • Sand sugar - 400 g;
  • Apricots are solid - 700 g;
  • Clean drinking water - 1 liter.

The process of processing fruit

Apricot in syrup for the winter can be made from overripe fruits, but in this case the harvest will be more like jam. In this connection it is required to take 700 gr. Solid fruit, put them in a colander and alternately wash in a little warm water. Next, the apricots should be slightly incised with a knife in the middle, and then break them into two halves. After that, it is necessary to remove the bones from the fruits, which, if desired, can be split and, taking nuts, send them along with the pulp for canning.

Fruit laying

Before making apricot in syrup for the winter, several small glass jars should be prepared. They are recommended to sterilize, scalded with steep boiling water. Thus, fresh half-fruit should be laid out in a circle in the cans (up to the "shoulders"), and also if desired, pour nuts from the ossicles to them. Next in a separate bowl you need to pour the usual purified water and bring it to a boil. After that, the fruit should be poured with steep boiling water, cover and insist for 10 minutes. After the due time, the water must be poured from the cans into the pan again and sugar can be added to it .

The final stage in the preparation

After the sweet liquid boils, it should once again be poured over jars with fruits (up to the top), which in the future must be rolled up with sterile lids, turned upside down and wrapped in a dense rag. In this position of the workpiece it is recommended to stand exactly one day, after which they should be sent to a cellar, a cellar or a dark cupboard.

Apricot in syrup for winter with ripe cherries

Necessary ingredients:

  • Sand sugar - 500 g;
  • Apricots are solid - 800 g;
  • Cherry sweet - 200 g;
  • Clean drinking water - 1 liter.

Cooking process

Rigid apricots should be treated exactly as in the previous recipe. After this, it is required to wash the cherry well, and then lay it in sterilized jars with half-fruits. Then it is necessary to weld a syrup in a separate saucepan (400-500 grams of granulated sugar should be consumed on 1 liter of drinking water) and pour it over all the jars filled with fruits and berries. Then the workpieces should be rolled up, turned over and put under a blanket for further cooling.

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