It turns out really tasty and aromatic apricots that hold their shape and the syrup is very pleasant, not cloying at all.
Important rules!
1. The apricots should be ripe but not soft. With green sides or "crispy" like apples will not work - they can sour and rip off the jar.
Ideally, the apricot smells gentle, dense and yet bright orange at the break.
2. In syrup, you can make both apricot halves and whole fruits with a stone. But with the latter option, sterilization is required. Although with a stone, of course, it tastes better due to the almond flavor from the stone itself.
3. Clean cans and lids. Moreover, not only well washed, but also well sterilized and dried are the key to excellent storage of any workpiece for the winter.
4. Don't spare sugar! Yes, the recipe indicates a lot of sugar, but believe me, the apricot will take its toll and give a neutral taste to the syrup. Sugar is needed for conservation and storage.
5. Wash all apricots - every piece in particular, with your hands. They just took an apricot and walked over it with a clean cloth or sponge (not for dishes, but a new one).
This is to ensure that there is no dust or microbes left in the fluffy coating of the fruit skin that can spoil your canned food.
Well, now that's it! You can start harvesting!
Ingredients:
3 kg apricots
700 gr. Sahara
2 l of water
half a large lemon
How to cook:
1. Wash the apricots well and remove the seeds. If you do with them, then the recipe becomes a little more complicated. Wash the apricots thoroughly anyway!
2. Squeeze the juice from half a lemon.
3. Dissolve sugar and lemon juice in water (2 l), put on low heat and boil the syrup. Stir constantly so that the sugar does not burn. After boiling the syrup, cook for exactly 5 minutes.
4. Put the apricot halves in the syrup and bring the mixture to a boil. Cook for exactly 1 minute.
5. Arrange the apricots from the syrup in sterile jars. Do not touch the syrup!
6. Bring the remaining syrup in the saucepan to a boil and immediately pour it into jars with apricot halves.
7. Roll up with iron caps, preferably screw. Flip the banks. Cover with a warm blanket and leave to cool completely.
What to do with whole apricots:
After washing, the apricots must be dried on a towel. The syrup must be prepared a little more than indicated in the recipe. Sometimes even 2 times more.
arrange the apricots in hot sterile jars, pour boiling syrup very carefully so that the jar does not burst. Cover with lids and leave for 30 minutes.
Drain the syrup, add fresh syrup to it and boil.
Pour the second syrup over the apricots, cover and sterilize in a large pot of hot water. I sterilize 0.5 liter cans for 5-7 minutes, 1 liter for 10-12 minutes, and 1.5 liters can be left for 15.
Then everything is as usual - roll up, turn over, cool, put away for storage.
Store in a cool place. That's all! Our apricots are ready!
Enjoy your meal!
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Thanks for reading to the end!