Whole apricots in a gentle and rather sweet syrup - wonderful drink and dessert with your hands. What could be better ?!
Ingredients:
2 kg apricot
450 c. Sahara
1 h. l. citric acid
5 l water
Cooking method:
1. Apricots go through and clean up. You can divide the fruit in half and remove the seeds. Get a compote of apricots halves. But much more interesting and more beautiful looks a whole apricot.
Important!
Compote or jam, where there is a bone, should not be stored for more than two years.
2. Banks beverage thoroughly cleaned with a sponge and brush, with a liquid dishwashing and baking soda.
Then they need to sterilize and dry.
3. Net apricot fruit spread out on the banks.
If you are using three-liter jar, then each of them will need 750 grams. or better to 1 kg apricots.
4. Boil water in a large pan.
5. In each 3 L jar pour 1 cup sugar and 0.5 hours. l. citric acid.
6. Once the water has boiled, carefully pour the water into cans apricots neckline, but not too much.
7. Cover the jars with screw lids boiled and put on sterilized.
Big banks - 20 minutes. By less 10-15 minutes of boiling water in a pan for sterilization.
8. Ready compote close the lids.
Turn jars upside down and tuck. Leave until cool.
This compote is perfectly stored in a flat and no cellar or basement it is not needed.
Video bonus:
Bon Appetit!
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