Delicious recipes for harvesting apricots for the winter. Canning apricot halves Apricots for the winter recipes without sterilization

On hot summer days, you need not only to relax, but also to think about winter. Conservation: a lot of things need to be done in order to make healthy and tasty stocks for your family. And the lion's share in this process can be taken by canning apricots. This amazing and sunny fruit is not only tasty, but also healthy. Not surprisingly, housewives have found many ways to stock up on them for the winter.

Jam "Inseparable couple"

It is best to shade and diversify the taste of apricot can orange. Two "suns" will be swept off your table in the blink of an eye. And even a novice hostess can cook it.

What will be needed for it:

ripe apricots;
ripe orange;
sugar;
vanilla;
banks;
covers;
a large aluminum basin or other large container for cooking;
closing key.

How to do:

First you need to decide on the proportions of the components. The standard proportions of apricot, orange and sugar look like this: 1 kg / 1 piece / 0.5 kg, respectively. But the quantity of products can be varied to your taste.
The proportions are selected, it's time to prepare the apricots. To do this, they are carefully sorted and rotten, broken or deformed are removed. We will close them in half. Carefully divide them into two parts and remove the bone.
We put the prepared fruit in a basin and fall asleep with sugar. Leave for a few hours so that the juice begins to stand out from them.
While the process of extracting juice is in progress, you need to take care of the container for jam. It is thoroughly washed not only with detergent, but also with soda. After that it is sterilized. This can be done over steam by placing a special nozzle on the pan for sterilization. And you can fry in the oven at a high temperature.
When all the sugar becomes wet from the juice, it's time to put the future jam on the fire. The temperature does not need to be made high, it is best to simmer the fruit for a couple of hours on low heat. But first you need to let them boil. And remove the foam from the jam with a slotted spoon.
After half an hour from the moment of boiling, put an orange in the jam. It is first poured over with boiling water, dried and cut into either halves or quarters. Add vanilla.
The duration of cooking depends on what consistency you want to get the final product. The most commonly used test is the "soft ball". To do this, you need to drop a drop of hot syrup into a glass of cold water, and if you can get it out and form a soft ball with your fingers, then you can finish cooking. For a more viscous jam - boil until a solid ball consistency.
Pour hot jam into jars. Cover with lids and order with a special key. You can turn them upside down and put them to cool under the covers.

Recipe with quince

This is an amazing tandem of apricot and quince. Moreover, it can be used as an independent dish, as a decoration for desserts and cakes, and also as a basis for a drink. Moreover, it can be both simple drinks and alcoholic ones.

What is needed for this:

apricots (washed, divided into halves);
quince (washed, skinned, cut into pieces);
sugar;
water;
banks;
container for sterilization;
seaming key;
saucepan for boiling syrup.

How to do:

It is advisable to cut the quince into small cubes.
First you need to boil the syrup. To do this, for 1 kg of sugar you need to add 200 ml of water. We put on fire.
When it boils, you need to remove the foam with a slotted spoon and reduce the temperature to a minimum.
We put the quince in the syrup and cook until the bubbles on the syrup become heavy.
While the quince syrup is cooking, prepare the apricots. To do this, put the halves of apricots in clean and dry jars up to half the volume of the container.
Fill with hot syrup with quince. Do not add to the shoulders of the cans on the finger. This is important, otherwise, when boiling, the liquid will overflow over the edges, violating the integrity of the container.
We put in a container for sterilization. Procedure time - 20 minutes from the moment of boiling water. This is for a half-liter container, if the capacity is larger, we increase the sterilization time.
Carefully remove from the water, roll up and send to a blanket to cool.

"Crazy Apricot"

This is the recipe according to which you will get not only a tasty and healthy independent dish for the winter, but also a wonderful layer for a cake or pastries. As well as syrup for impregnation or for a drink.

What will be needed for it:

halves of ripe, tight apricots;
sugar;
water;
lemon acid;
banks;
covers;
closing key.

How to do:

We cook a thick syrup from sugar, water and citric acid. Cooking ends with a successful test for a "soft ball".
In the hot syrup, removed from the heat, put the apricot halves, without interfering with them, but slightly pressing them into the syrup.
We leave it like that for 30 minutes.
Carefully remove the apricots from the syrup and place in a container prepared for preservation.
Fill jars tightly with apricots.
We heat the syrup to a boil and fill it with jars of fruit.
Cover with lids and roll up.
Leave to cool upside down under a blanket.

The remaining syrup is closed in separate jars.

Apricots, canned: sunny halves without sterilization

One of the best fruits for canning is, of course, the apricot. In cold winter, it is a joy to get a jar of sunny halves out of the refrigerator and brew good tea. The main advantage of preserving apricots is their simplicity. The main thing is not to deviate from the technology specified in the recipe.

What will be required:

apricots (not crushed, not overripe) - 2.0 - 2.5 kg;
sugar - 0.400 kg;
boiling water for syrup - 1.2 liters.

What to do:

Prepare 3 liter jars. Wash them thoroughly, preferably with detergent. Steam 3 lids.
Wash apricots. Carefully inspect for wrinkled, spoiled or overripe. Overripe apricots are very steamed and good halves of them will not work. It makes sense to sell overripe apricots in jam. And for preservation in halves, it would be better even if the apricots are slightly unripe.
Cut the processed apricots into halves. Remove bones. Place apricot halves in prepared containers.
Fill containers with boiling water. Let stand 2 minutes. Remove water.
Prepare syrup. Boil 1.2 liters of distilled water with the addition of sugar.
Pour the finished syrup into containers with steamed apricots. Close.
Place jars on lids. Wrap up for at least 6 hours. During this time, the apricots will steam well.

In own juice (no sugar)

This is a laborious, but very tasty and healthy dish. It will be an excellent solution for those who follow their figure, because it does not contain a drop of sugar or preservatives. You can add sugar to it if you like. This can be done in the process of brewing juice or in winter in a mug.

What is needed for this:

apricots;
water;
container for sterilization;
banks;
covers;
closing key.

How to do:

First you need to prepare the juice. To do this, you can use a juicer or juicer. And you can do it manually. We put the peeled apricots in a large saucepan and fill with water so as to just cover them. The water must be cold. We put on fire and cook until the fruit is completely boiled. Be sure to mix.
Then drain the drink through a sieve. Through it, we grind the pulp of fruit with a mallet.
The juice needs to be boiled and can be used further, or you can roll it up like this.
In clean, preferably liter jars, put apricot halves.
Fill them with juice. You need to pour, not reaching the shoulders of the can at least a centimeter.
Set to sterilize for 25 minutes.
Then we roll up and leave them to cool, well wrapped.

Sweet drink: a very simple recipe

This is a very simple recipe that will delight you with a delicious and fragrant drink in winter. And it's easy to prepare.

What is needed for this:

elastic halves of apricot;
water;
lemon acid;
sugar;
3 liter jars;
covers;
conservation key.

How to do:

For such purposes, it is desirable to have a 3-liter kettle. We fill it with water and set it to boil.
While the water is heating, put the clean apricot halves in jars. The amount of fruit is optional, but not less than a third of the volume of the container. Banks must be washed and sterilized in advance.
Pour a glass of sugar and a teaspoon of citric acid into each jar.
Fill with boiling water, roll up.
Shake until the sugar grains are completely dissolved. Let cool upside down.

If you want a sweeter drink, add more sugar.

Delicious apricots for the winter in syrup (video)

It's so easy and simple to stock up on delicious apricots for the winter. And your family will be grateful to you for such delicacies and the work that you put into preparing it. And if you experiment, then from the basic recipes you can get amazing new, exclusive dishes. For example, add to the drink not only an apricot, but some other fruit or berry. And that's it, its aroma and taste will immediately change. It will only get richer and more useful. So experiment - it's useful!

This season is incredibly rich in apricots. It seems to me that I have never made as many blanks out of them as I did this season. At first I rolled compotes with different berries, but I quickly realized that I would run out of jars very quickly, but apricots would still remain. I decided to close the apricots in syrup. Firstly, such apricots themselves are already a delicious delicacy, secondly, concentrated syrup can be diluted with boiled water and get compote, and thirdly, apricots do not need to be sterilized. I give the calculation for 5 liters of workpiece.

To prepare apricots in syrup for the winter without sterilization, we will prepare the necessary products from the list.

Wash the apricots well, break them in half and remove the pits. The weight of apricots in the ingredients is without pits. We take dense fruits for harvesting, soft apricots will boil and lose their shape.

Pour water into a wide saucepan, bring to a boil, add sugar and lemon juice. Wait for the sugar to dissolve. Put the apricots into the boiling syrup. Cook the apricots for exactly 1 minute.

Pre-sterilize jars over steam or in another way convenient for you. Immediately after cooking, put the apricots in jars and cover with sterile lids. Fill jars about 2/3 full.

Bring the syrup to a boil again and immediately pour over the apricots in jars. Roll up the cans with a key.

Turn the jars upside down, wrap them in something warm and leave them to reach the desired condition.

Apricots prepared for the winter in syrup (without sterilization) are perfectly stored at room temperature.

Delicious preparations for you!

Prepare syrup for apricots. Use honey or sugar to make a light to medium syrup that will keep your apricots safe inside the jar. The syrup for raw canning is the same as for hot canning.

Add 2 cups of sugar (500 ml) for every liter of water for a light syrup and 3 cups of sugar (750 ml) for a medium syrup.
If you are using honey: for a light syrup for every liter of water - 1.5 cups (375 ml) of honey, for a medium syrup - 2 cups (500 ml).
Boil the water and sweetener together in a saucepan until the sugar or honey has dissolved. Once the syrup has thickened, remove the saucepan from the heat.
Alternatively, you can use apple or white grape juice instead of syrup.

Cut apricots in half. Cut each apricot in half with a kitchen knife. Remove the pits and, if you like, cut the apricots into manageable sized pieces.

You can momentarily dip each half or piece of apricot in diluted lemon juice to keep the fruit from discoloring and browning.
To prepare 7 liters of preservation, you need 7.2 kg of fruit. To prepare 4.2 liters of preservation - about 4.5 kg of apricots.
Note that for raw preservation, you do not need to remove the skin. Just make sure that each piece of fruit is pre-washed well under running water.

Put the apricots in a jar. Fill the jar with apricot halves or pieces, leaving about an inch of space under the lid of each jar.

Place the fruit in a jar, cut side down. This will make it easier for you to fit more fruit into the jar.
Be sure to sterilize each jar. Lids should also be sterilized.

Pour syrup into jars. Pour the syrup into the jar over the apricots. Gently shake the jar from side to side so that the syrup completely fills the space, reaching the very bottom of the jar. When you pour the syrup, leave one and a half centimeters of free space under the lid of the jar.

As the apricots are canned, the contents of the jars will expand. If you do not leave space under the cover, it may lose its seal or the glass may crack.
Screw on the lids after pouring the syrup. Make sure they are as tight as possible so that the jars will close properly throughout the canning process.

Process banks. Using tongs, carefully lower each jar into the pressure cooker. When you arrange the jars, make sure they don't touch each other or they may burst. You can boil the jars in a saucepan with a special stand (if the glass touches the bottom, it may break) or do it in a pressure cooker (with dial or weight adjustment), however, the duration of processing will depend on the method you choose.

Note that the processing time for cold preservation will be different from hot preservation if you use a pot of boiling water (with a jar holder), but will remain the same when using pressure cookers.
If you are using a saucepan with a base and boiling water:
- Half-liter jars need to be processed for 25 minutes at an altitude of 0-300 m above sea level, 30 minutes at an altitude of 300-900 m, 35 minutes at an altitude of 900-1800 m, 40 minutes at an altitude of over 1800 m.
- Liter cans need to be processed for 30 minutes at 0-300m above sea level, 35 minutes at 300-900m, 40 minutes between 900 and 1800m, and 45 minutes above 1800m.
When using a pressure cooker with a dial, both half-liter and liter jars need to be processed for 10 minutes. At altitude 0-600 m, set the pressure to 0.42 kg/cm2 (42 kPa, 6 PSI), 600-1200 m - 0.49 kg/cm2 (49 kPa, 7 PSI), 1200-1800 m - 0.56 kg / cm2 (56 kPa, 8 PSI), 1800-2400 m - 0.63 kg / cm2 (63 kPa, 9 PSI).
If you are using a pressure cooker with weight adjustment, both half-liter and one-liter jars need to be cooked for 10 minutes. From 0-300 m above sea level, use a pressure of 0.35 kg/cm2 (35 kPa, 5 PSI), and above 300 m, use 0.7 kg/cm2 (70 kPa, 10 PSI).

The fruits of apricots bring the greatest benefit in the prevention of cardiovascular diseases. In order for the heart to work without interruption, it is recommended to eat 5-7 apricots a day.

You can prepare canned apricots for the winter at home. Compotes, jam, puree, berries in syrup and jelly are cooked from them. Use stainless steel or non-stick cookware to cook jam.

In most recipes, all the benefits of apricots are retained. Read more about it in.

We offer five proven golden recipes for preserving apricots, according to which mothers and grandmothers used to cook.

For this recipe, choose ripe but firm fruits. The proportion of sugar for fruit jam is 50-100% by weight of peeled fruits. In the winter season, jam is suitable for filling pies, adding to creams and other pastries.

Cooking time 1 day. Yield 5-6 jars of 500 ml.

Ingredients:

apricots - 4 kg;
sugar - 2-3 kg;
cinnamon - 1 tsp;
mint - 6 leaves.

Cooking method:

Wash the apricots, cut in half and remove the pits.
Cut the resulting slices into 2-3 parts, sprinkle with sugar in a deep basin. Cover with a towel and leave overnight.
Before cooking, with a wooden spatula, gently mix the fruits that have let the juice in. Put on the fire, let it boil, reduce the heat and simmer for 10-15 minutes, stirring constantly. Cool the jam completely.
Boil again, let cool again. Pour the jam that has boiled for the third time into clean jars, place a mint leaf on top and sprinkle with cinnamon on the tip of a knife.
Roll up tightly, place under a warm blanket with lids down and soak for 10-12 hours until completely cooled.

Preparation of mashed apricots for the winter without sugar

Such canned food is suitable for people with diabetes and those who control their weight. Optionally, you can add 1 tbsp to each jar. l. honey or just before use.

Ingredients:

sweet apricots, pitted - 3 kg.
mint - 1 sprig.

Cooking method:

Twist the prepared apricot halves with a meat grinder or use an immersion blender.
Boil the mixture over low heat for 5 minutes, stirring constantly.
Place a washed mint leaf on the bottom of the steamed jars, fill with apricot puree, tightly close with sterilized lids.
Store in the refrigerator or in a cool basement.

Apricots in their own juice for the winter

There are many recipes for apricot blanks for the winter, but the best amber berries are obtained precisely according to this recipe. Lay a towel at the bottom of the sterilization container so that the jars do not burst when boiling. Half-liter jars - sterilize for 30 minutes, liter - 50 minutes. Place canning jars cooling under a blanket away from drafts.

Cooking time 1.5 hours. Yield 3-4 jars of 500 ml.

Ingredients:

apricots - 2 kg;
sugar - 1.5 kg.

Cooking method:

Wash the fruits, cut each apricot in half with a knife and remove the stone.
Arrange the apricot slices skin side up in dense layers in jars, sprinkling them with sugar. Lightly press the layers to release the juice, cover with lids.
Place the filled jars in a sterilization pan. Fill it with warm water so that 0.5-1 cm is left to the top of the jars.
Bring to a boil and simmer on low heat for half an hour.
Seal with lids, turn upside down, cover with a warm blanket. Leave for a day, then transfer to a room with a temperature not higher than + 10 °.

Apricot confiture for the winter

Be sure to sterilize lids and jars before filling. Wash the fruits thoroughly, preferably in warm water with a brush. Preparation time 30 minutes + overnight for steeping. Yield 700 ml.

Orange fruits with velvet skin and mischievous freckles, carpeting the ground under a green tree - such mental associations arise at the mention of the word "apricot".

"Plant an apricot tree - and may your years last!" - so they said in ancient times, believing that the abundant use of apricot fruits contributes to longevity.

In the apricot season, which lasts two weeks at most, you really want to close more tasty and fragrant preparations. And I dedicate this collection of recipes to all apricot lovers.

Apricot Confiture with Gelfix 2:1

Apricot compote for the winter with mint

Very tasty, very beautiful and fragrant apricot compote for the winter with mint is obtained. I close it immediately and three-liter jars - because I'm sure that he will drink all of it and pretty quickly. Don't let the volume scare you - the easiest way is to close such an apricot compote for the winter without sterilization, so it will not be difficult to deal with three-liter jars.

Apricot jam with orange

I want to show you the subject of my culinary pride - apricot jam with orange. Its taste is simply magical: the tenderness and sweetness of apricot and citrus notes of orange form such a chic combination that you want to try jam again and again to enjoy it to the fullest. See how to cook.

Apricots in syrup for the winter

Apricots in syrup for the winter are very tasty and beautiful: neat fruit halves look very appetizing! Every year I definitely prepare such preservation, along with apricot jam and compote: jars of apricots in syrup end up among the first in the cold season. See the recipe with step by step photos

Apricot jam with almonds

This is not just apricot jam, but apricot jam with almonds. The apricot pit is carefully removed, almonds are put in its place, and the jam is prepared so that the apricots remain intact, do not spread, do not separate into pieces. It turns out not only tasty, but also very beautiful, believe me! See recipe with photo.

Apricot compote with lemon

Citrus notes emphasize the sweetness of apricots, make their taste bright and expressive. But at the same time, such a compote will definitely never turn out cloying for you - a lemon simply will not give it such an opportunity. Well, you will like the process of making apricot compote with lemon for its simplicity. It involves sterilization, and this is perhaps the most time-consuming moment in the recipe. Everything else will require a minimum of your efforts. Recipe with photo.

Apricot jam with cinnamon

I want to invite you to cook apricot jam with cinnamon with me. It turns out an amber color, darker than usual. But most importantly, this jam is very tasty and fragrant. I love thick jam, but I don't like to cook it for a long time, so I added pectin, and it turned out exactly what I needed. So I am pleased to present you a recipe for apricot jam with cinnamon - simple, quick, but very successful! See how to cook.

Apricots with honey without boiling

Last year, I was advised to prepare apricots not with sugar, but with honey. I tried to make a small jar of such a blank and was very pleased with the result. The workpiece is stored in the refrigerator perfectly, and the apricots are very bright, tasty, and look appetizing. Recipe with photo.

Apricot jam with banana and lemon

I don’t even know where to start, my dear readers, to tell you about this apricot jam with banana and lemon ... I just really want you to cook it by all means - I liked it so much. It seems to be nothing special - apricot jam, to which they also added a banana and lemon zest, but ... how delicious it is! Recipe with photo.

Apricot jam with poppy seeds

I suggest you try to cook apricot jam, but not simple, but with poppy seeds. Yes, yes, with poppy. The first thing I want to mention is color. The jam is dark amber in color, with noticeable poppy seeds, very unusual and very appetizing. Well, the second is the taste. Poppy crunches slightly, which makes the jam even more original, and the combination itself - poppy seeds and apricots - is successful and interesting. Well, and third, my favorite is the ease of preparation. You don't have to spend much time in the kitchen to make this jam, except maybe spend some time grinding the apricot, but these are standard steps for any apricot jam - with or without poppy seeds. Recipe with photo.

Apricot jam with lemon zest

One of my favorites is apricot jam with lemon zest: thick, very fragrant, with a subtle citrus note. Be sure to try this jam! Recipe with photo.

Apricot jam "15 minutes"

Such a jam is prepared very quickly - in order for it to be thick enough, it does not need to be cooked for a long time, because apricots contain pectin, thanks to which the jam gets the desired consistency without additives or tedious and lengthy cooking. Recipe with photo.

Chocolate jam from apricots "Mulatka-chocolate"

Oh, what a wonderful recipe I have in store for you! You can't even imagine! Apricot jam, but ... with chocolate flavor. It turns out just magically - moderately sweet, with a slight bitterness (as befits chocolate), but also with apricot notes. Recipe .

Apricot jam with gooseberries

Very tasty, very fragrant and beautiful jam is obtained from apricots and gooseberries. Gooseberries in this recipe not only give the desired shade, but also act as a thickener - a source of natural pectin. Recipe with photo.

Apricot jam "Solnechny"

Apricot jam is the dream of a sweet tooth. It is hard to imagine any other jam that tastes better than this wonderful delicacy. For "Sunny" apricot jam, only very ripe and soft apricots are needed.

Apricot juice for the winter

One of our family's favorite recipes is apricot juice. It is not difficult to prepare it: it is not laborious and takes very little time. The resulting juice is very concentrated.

Having opened the jar, you can dilute it to taste with cold boiled water (1: 1) - you get a wonderful fragrant apricot drink.