A colorful blank - canned apricots in syrup - will help you out when preparing cakes, desserts, cakes or cocktails in winter, when ripe fruits can no longer be found. You can create it literally in 20-25 minutes if you have a kettle with boiling water, a sweetener and the fruits themselves.
To make the apricot taste in the seaming feel more vivid, be sure to add citric acid to the syrup. If suddenly it is not at hand, then lemon juice or even a similar flavoring will do. Remember that a harvest with whole fruits is stored for no more than six months, while preservation with pitted apricots in a cool place can last for about 1.5 years. Choose fruits without damage, ripe, not green, so that the contents of the cans do not begin to ferment and the preparations for the winter do not deteriorate in the pantry!
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Ingredients:
Apricot - 0.6 kg
Sugar - 1.5 tbsp.
Water - 180 ml
Citric acid - 3 pinches
Step by step recipe:
Prepare food and 2 0.5 L jars.
Rinse the apricots thoroughly in water, break each fruit in half and remove the seeds.
Rinse the container with soda in advance and rinse thoroughly. Send the fruit halves to the jars. Boil water in a kettle or saucepan. Pour boiling water over the apricot halves to the top.
Cover with tin lids on top and leave to steam for 10 minutes. Don't roll up the cans!
Pour granulated sugar and citric acid into a saucepan / cauldron / ladle. If desired, the latter, as I mentioned above, can be replaced with 1 tsp. lemon juice.
Pour in warm water and place the container on the stove. When the syrup starts to boil, reduce heat to minimum.
Change the lids on the fruit jars and drain all the liquid - you no longer need it. If you wish, you can pour it into a container with sugar and boil the syrup on its basis.
Pour boiling syrup into the jars to the top.
Cover the jars with lids and let them warm up for literally 1 minute, then roll them up with a preservation key and turn them upside down over the sink to check the tightness of the twist.
Then let cool the apricots in the syrup at room temperature. After a while, transfer the blanks to the pantry, garage, cellar, etc.
In winter, open a jar of such an amber delicacy and enjoy its excellent taste.
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