Recipes from apricot

From apricots make jam, candied fruits, marzipans, wines, liqueurs, cook jam and compotes. They can be preserved almost the same way as cherries, they are used for filling pies and vareniki. And it all tastes great.

Compote do exactly the same as from any other berries, that is, fill with berries a quarter of the capacity, and sugar take 1/3 cup for apricot jam - 1 kg of sugar, and for jam - 800 g per 1 kg of apricots.

Natural Apricots

Wash apricots, dry on a towel. Cut in half and remove the bones.

Place in sterile jars and pour boiling water. You can add 1 tablespoon water.a spoonful of sugar per 1 liter of capacity and citric acid at the tip of the knife, and for better storage - 1 tablet of aspirin. Instead of aspirin, you can pour over 1 tbsp.spoon of alcohol or vodka. Roll and cool under the blanket.

Store at room temperature or in a cool place.

Apricots in own juice

1 kg of apricots, 0.5 liters of water.

Apricots wash, cut, remove bones. Fold in a saucepan, add water and put on a weak fire under the lid. Stir to prevent the apricot from burning. As soon as the apricots are covered with juice, transfer them in a hot form to sterile cans over the hangers and tighten up. Cool under the blanket. It is convenient to use the lid "Vaks".

If you want to store jars at room temperature, you first have to cover them with lids, sterilize liter for 15 minutes and then roll up.

"Royal" apricots

1 kg of unripe apricots, 1.5 kg of sugar.

Apricots are washed, cut by "seam" and take out the stone so that the apricot does not split into halves.

Bones to break, take out the nuclei and hold in boiling water for a few minutes, remove the skins from them. Put each core back into apricot and lay the apricots tightly together, "on the barrel."

Prepare syrup from sugar, adding 1 kg of sugar to 1/4 cup of water. Make sure that sugar does not burn. Pour boiled apricots with syrup, cover with a towel and leave for 3-4 hours. Carefully drain the syrup, bring it to a boil and pour the apricots again for 3-4 hours. After that, put on a small fire and, poddevaya wooden spatula, the lower layer, do not allow it to stick( or shake the pelvis), but do not interfere with the jam. When boiling, remove the foam, boil 7-10 minutes and remove from heat. Allow to cool completely. Then carefully place a tablespoon of apricot in cans, cover with lids.

Store in a cool place.

Apricots will become transparent, and inside they will shine through the nucleolus.