Source: HandmadePictures, AdobeStockIt's hard to find someone who doesn't like apricots. These fruits delight with their sweet and sour taste and magical aroma, so it's essential to stock up on them for winter. We've decided to help you with this and gathered 20 of the best apricot preservation recipes!
1. Five-Minute Apricot Jam
Source: novyefoto.ruWhen you don't have much time for canning.
You will need: 3 kg apricots, 1.5 kg sugar, a pinch of citric acid.
Preparation: Halve the apricots, remove the pits, and chop finely. Add sugar, mix, and set aside for 1 hour. Place over low heat and bring to a boil. Add citric acid, simmer the jam for 5 minutes, and seal in jars.
2. Apricot Jam with Agar-Agar
Source: samchef.ruA simple and accessible jam recipe for the whole family.
You will need: 5 kg apricots, 2 kg sugar, 50 g agar-agar, 300 ml boiled water.
Preparation: Mix agar-agar with water and set aside for 15 minutes. Halve the apricots, remove the pits, and chop. Add sugar, mix, and boil over low heat for 10 minutes. Add the agar-agar mixture and cook for another 3 minutes. Fill sterilized jars with the hot jam and seal.
3. Apricot Jam Made with a Meat Grinder
Source: wallpapersgood.ruDo not leave boiling jam unattended!
You will need: 2 kg apricots, 1 kg granulated sugar.
Preparation: Halve the apricots, remove the pits, and pass through a meat grinder. Add sugar, mix, and let stand for 30 minutes. Simmer over low heat for 15 minutes, stirring occasionally. Spoon the jam into jars, seal, and invert.
4. Crunchy Apricot Slices in Syrup
Source: aroma-avenue.ruThe whole secret is in the long soaking of the fruit.
You will need: 3 kg apricots, 2 kg sugar, 1.5 l water.
Preparation: Halve the apricots and remove the pits. Boil water, add sugar, and cook for 5 minutes. Add the apricot halves, turn off the heat, and leave covered for 2 hours. Remove the apricots with a slotted spoon, and boil the syrup for 5 minutes. Add the fruit pieces back to the syrup, turn off the heat, and leave covered for 2 hours. Place the pot over low heat, boil for 5 minutes, and seal in jars.
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5. Apricot Halves in Thick Syrup
Source: aroma-avenue.ruFor this recipe, it is advisable to use slightly underripe apricots.
You will need: 3 kg apricots, 2 kg sugar, 0.5 tsp citric acid, 1 l water.
Preparation: Halve the apricots and remove the pits. Boil water, add sugar, and cook for 5 minutes. Add the apricot halves and citric acid. Cover and simmer over low heat for 10 minutes. Spoon into jars, seal, and wrap in a thick towel for 24 hours.
6. Apricot Confiture
Source: botanichka.ruExperienced homemakers recommend cooking confiture exclusively in copper cookware.
You will need: 2 kg apricots, 1.2 kg sugar.
Preparation: Halve the apricots, remove the pits, and blend until smooth. Add sugar, mix, and let stand for 1 hour. Place the pot over low heat and cook for 15 minutes. Fill sterilized jars with the hot confiture and seal.
7. Apricot Jam with Walnuts
Source: profile.ruNuts can be chopped or added to the jam in halves.
You will need: 3 kg apricots, 500 g walnuts, 1.5 kg sugar, 50 ml lemon juice.
Preparation: Toast the walnuts in a pan and remove the husks. Halve the apricots, remove the pits, and blend until smooth. Add sugar, mix, and boil for 10 minutes. Add the walnuts, lemon juice, and cook for another 10 minutes. Spoon the jam into jars, seal, and wrap them in a warm blanket for 24 hours.
8. Apricot Jam with Almonds
Source: farmingcountrylife.comInstead of almonds, apricot kernels are also often used.
You will need: 2 kg apricots, 350 g almonds, 1 kg sugar.
Preparation: Pour boiling water over the almonds and cover for 15 minutes. Drain the water, peel the almonds, and set aside. Halve the apricots, remove the pits, and blend until smooth. Add sugar, mix, and let stand for 1 hour. Place the pot with jam over low heat and boil for 5 minutes. Add the peeled almonds, cook for another 10 minutes, and seal in jars.
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9. Apricot Jelly with Pectin and Lemon Juice
Source: uspeh-dacha.ruOptionally, you can add cinnamon, nutmeg, or cardamom.
You will need: 3 kg apricots, 1 lemon, 30 g pectin, 1.5 kg sugar, 2 l water.
Preparation: Blanch the lemon with boiling water, cut in half, and squeeze out the juice. Halve the apricots, remove the pits, and cut into small wedges. Boil water, add 1.4 kg sugar, apricot pieces, and cook for 10 minutes. Strain the liquid, add lemon juice and pectin mixed with the remaining sugar. Cook for another 5 minutes, spoon into jars, and seal.
10. Apricot Preserve
Source: spmguild.ruWe recommend using ripe and slightly soft apricots for this.
You will need: 4 kg apricots, 2 kg sugar, 0.5 tsp citric acid, 450 ml boiled water.
Preparation: Halve the apricots, remove the pits, and pass through a meat grinder. Add water, sugar, citric acid, and cook over minimal heat for 30 minutes. Spoon the preserve into sterilized jars, seal, and wrap in a thick towel for 24 hours.
11. Amber Apricot Jam with Oranges and Lemon
Source: spmguild.ruAn ideal filling for pies, rolls, and gingerbread.
You will need: 3 kg apricots, 1 kg oranges, 3 lemons, 1.5 kg granulated sugar.
Preparation: Rinse the citrus fruits with boiling water, peel, and separate into segments. Halve the apricots and remove the pits. Pass all fruits through a meat grinder. Add granulated sugar, mix, and set aside for 1 hour. Place the pot with jam over low heat, boil for 10 minutes, and seal in jars.
12. Apricot Puree for Winter
Source: svoimi-rukami2.ruAdults and children adore this puree!
You will need: 2 kg apricots, 300 g sugar, 1 l boiled water.
Preparation: Halve the apricots, remove the pits, and place in a pot. Add water, sugar, and boil for 10 minutes. Puree with an immersion blender, cook for another 5 minutes, spoon into prepared jars, and seal.
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13. Frozen Apricot Halves
Source: dzen.ruThis fruit preparation can be used for baking, desserts, compotes, and many other dishes.
You will need: 1 kg apricots.
Preparation: Halve the apricots, remove the pits, arrange on a board, and let them dry slightly. Then place the apricots in the freezer for 1 hour, gather into a zip-lock bag, and return to the freezer for storage.
14. Frozen Apricot Puree
Source: bee-master.ruSimilarly, it can be prepared without sugar.
You will need: 3 kg apricots, 1.5 kg sugar.
Preparation: Halve the apricots, remove the pits, and puree in a blender. Add sugar, mix, and let stand for 30 minutes. Mix again, spoon into ice cube trays, and place in the freezer for 2 hours. Remove the fruit ice from the molds, place in a zip-lock bag, and return to the freezer for storage.
15. Homemade Dried Apricots (Kuraga)
Source: omtea.ruDon't overdry the apricots in the oven for too long, or they will darken.
You will need: 2 kg apricots, 1 kg sugar, juice of half a lemon, 2 l water.
Preparation: Halve the apricots and remove the pits. Boil water, add sugar, lemon juice, and cook for 7 minutes. Add the apricot halves, boil for 5 minutes, turn off the heat, and leave covered for 1 hour. Remove the fruits with a slotted spoon, spread on paper towels to remove excess moisture. Line a baking sheet with parchment paper, arrange the apricot halves, and bake for 3-4 hours in an oven preheated to 60 degrees Celsius. Cool the finished dried apricots, place in clean dry jars, and seal tightly.
16. Whole Canned Apricots
Source: bee-master.ruApricots should be small enough to fit easily into jars.
You will need: 3 kg apricots, 500 g sugar, 2 g citric acid, 3 l water.
Preparation: Place whole apricots in clean jars. Boil water, add sugar, citric acid, and cook for 5 minutes. Pour the boiling syrup into the jars, sterilize for 15 minutes, and seal.
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17. Apricot Fruit Leather in an Electric Dehydrator
Source: nabahche.ruThe finished fruit leather can be dusted with powdered sugar.
You will need: 2 kg ripe apricots, 500 g sugar, a pinch of citric acid, 300 ml water.
Preparation: Halve the apricots, remove the pits, and blend until smooth. Add sugar, water, citric acid, and cook over low heat for 20 minutes. Line the trays of an electric dehydrator with parchment paper, spread the apricot puree in a layer about 5 mm thick, and dry for 3 hours at 50 degrees Celsius. Separate the fruit leather from the paper, cut, roll into tubes, and place in clean dry jars. Seal tightly and store in a dry place.
18. Apricot Fruit Leather in the Oven
Source: koptil.ruA great alternative to candy!
You will need: 2 kg apricots, 1 kg sugar, 3 tbsp lemon juice, 400 ml water.
Preparation: Halve the apricots and remove the pits. Boil water, add sugar, and cook for 7 minutes. Add the fruit halves, cook for 15 minutes, and puree with a blender until smooth. Reduce heat to minimum, pour in lemon juice, and simmer for 20 minutes, stirring frequently. Pour the apricot puree onto a baking sheet lined with parchment paper. The layer thickness should not exceed 5 mm. Place in the oven for 4 hours and dry at 50 degrees Celsius. Separate the fruit leather from the paper, cut, and roll into tubes. Place in jars and seal tightly.
19. Apricot and Carrot Juice for Winter
Source: pinterest.comApricots should be ripe, and carrots as juicy as possible.
You will need: 3 kg apricots, 1 kg carrots, 600 g sugar, 2 g citric acid.
Preparation: Cut carrots into small pieces, and halve apricots and remove pits. Pass the prepared ingredients through a meat grinder, add sugar and citric acid. Cook for 30 minutes, pour the juice into prepared jars, and seal.
20. Apricot Compote for Winter
Source: timeshare-ok.ruIn winter, this delicious compote will remind you of warm summer days!
You will need: 1 kg apricots, 250 g sugar, 0.5 tsp citric acid, 3 l water.
Preparation: Halve the apricots, remove the pits, and cut into small pieces. Place them in sterilized jars, filling no more than one-third, and pour boiling water to the top. Cover with lids and leave for 30 minutes. Pour the water into a pot and boil for 2 minutes. Add sugar and citric acid to the jars. Pour in the boiling syrup, seal, and wrap in a thick towel for 24 hours.