TOP 12 recipes for preparing apricot slices in syrup for the winter

Apricots preserved in slices in syrup for the winter are juicy and incredibly delicious. This aromatic dish will remind you of hot summer on cold autumn and winter evenings. The best part is that the preserves are easy to prepare and don't take much time.

Apricots in syrup: specifics of preparation

Before you begin cooking apricots in sweet syrup, you need to gather the ingredients you'll need during the cooking process. It's also important to prepare the container in which you'll store the finished dessert.

Selection and preparation of fruits

When preparing preserves, it is advisable to use slightly unripe fruits so that they do not boil over and turn into mush. Any variety can be used. The main thing is that the skin is free of mold, rot, or any other damage.

Before cooking, wash the fruit and then drain it in a colander or spread it out on a towel to dry. Carefully remove the pits so the halves remain whole and can be sliced.

But fruit can be cut in any way. Very soft fruit is best cut into large pieces. Unripe fruit should be finely chopped. If there are small areas of rot or mold on the peel, these can be trimmed off and used for further canning.

We sterilize and prepare the container

Before filling the jars with the ingredients, wash them thoroughly with soap and baking soda. Then sterilize them. You can sterilize them with steam over a kettle or in hot water after they're filled. To do this, place a towel on the bottom of a large saucepan, then place the jars so they don't touch each other. Sterilization in either case takes about 15 minutes.

How to Preserve Apricots in Syrup: The Best Recipes

There's nothing complicated about preserving apricots in syrup. Even a beginner can handle it.

The classic version of whole apricots in syrup

What you need:

• apricots;
• sweetener;
• some cold water.

Step by step cooking process:

1. Add sweetener to water. Bring to a boil.
2. While the syrup is cooking, you can prepare the fruit. Remove the seeds and cut the halves into wedges.
3. If there is rot or mold on the peel, it is cut off.
4. Place in syrup. Simmer over medium heat for about 10 minutes. The wedges shouldn't be too soft.
5. At the end, the apricots in sugar syrup are rolled up with lids.

Halves in syrup

If the fruit is soft, you can preserve the apricots in halves. This will prevent them from falling apart during cooking. You can prepare the preserves according to the classic recipe.

If unripe fruit is used in this recipe, it is placed in syrup and cooked until soft. Cooking may take slightly longer than in the classic recipe.

Slices in syrup without cooking

The first step is preparing the fruit. The pits are removed, and the halves are cut into roughly thin slices. The second step is making the syrup. Dissolve the sugar in water, place the container over the stove, and simmer for 7-9 minutes. Meanwhile, bring clean water to a boil. Place the slices in jars and pour boiling water over them. After 8 minutes, drain the water. Then pour in the syrup.

Honey syrup based recipe

To add a unique flavor to your preserves, you can use honey instead of regular sugar. Honey syrup is made in the same way as sugar syrup. Linden or flower honey is best for this recipe, as it will produce a very aromatic preserve.

Apricots in syrup without water

You can preserve fruit without using water. However, to avoid this, it's best to use very soft and overripe fruit.

Cut the fruit into quarters. Place in a saucepan and sprinkle with sugar. Let sit for 13 hours to allow the apricots to release their juices. It's best to leave the mixture overnight. After 13 hours, return the saucepan to the heat. Cooking time is 10-16 minutes.

A quick way without sterilization

This recipe requires very little sugar, so the slices will be almost like fresh apricots. For every 1 kg of apricots, you'll need 200-300 g of sweetener.

Cut the fruit into quarters. Cook the sweet syrup. Meanwhile, bring clean water to a boil. Place the quarters in jars and cover with boiling water. Drain after 8 minutes. Pour the hot syrup over the fruit.

Frozen fruits in syrup

This is an unusual way to keep apricots fresh for the winter.

Cooking process:

• cut the fruit into quarters;
• cook the syrup;
• Place the fruits in syrup and simmer for 15 minutes;
• cool the fruits a little, drain the syrup;
• Place in bags and put in the freezer.

If you want to bake an apricot pie in the winter, you won't have to mess around with the filling, as it will already be prepared in advance.

With bones

What you need:

• apricots with dense pulp;
• sweetener;
• water;
• vanilla.

How to close apricots whole:

1. Wash the fruits and lay them out on a towel.
2. While the water is drying from the peel, you can start preparing the sugar syrup.
3. Combine water and sugar and blend. Then pour into a saucepan and bring to a boil. Reduce heat to medium.
4. Without removing from the stove, place the fruit in the pan and add vanilla.
5. When the pulp becomes soft, the preparation is ready and can be transferred to jars.

With almonds

You can get an unusual jam if you add some crushed almonds to it.

What you need for cooking:

• ripe apricots;
• almond;
• water;
• sweetener.

Features of canning:

1. Remove the pits from the fruit. Cut them in any way you prefer.
2. You can leave the almonds whole or chop them. Cook the sugar syrup.
3. If using whole almonds, first place them in syrup and cook for 30 minutes.
4. Then you can add the apricots. Simmer for another 20 minutes.
5. If ground almonds are used, they are immediately mixed with the fruit and added to the boiling syrup.
6. The fire is set to minimum and the mixture is simmered for approximately 25 minutes.

Amber jam with lemon juice

What you need for cooking apricot jam with added lemon:

• apricots;
• lemon;
• water;
• sugar.

Cooking process:

1. Peel the lemons. You can use the peels with the lemon peels, but the mixture will have a slightly bitter taste.
2. Cut the lemons into slices or cubes.
3. Remove the pits from the fruit and cut into cubes. Mix the lemons and apricots together and sprinkle with sugar.
4. Let the mixture sit for several hours. If the lemon-apricot mixture has released a lot of juice, you can skip the water.
5. If there is not much juice, add a small amount of water during heat treatment (depending on the amount of the resulting mass).

Place the saucepan with the jam on the stove and reduce the heat to low. Simmer for 5 minutes. Remove from the stove and let cool. Return to the stove. Repeat this process several times. This cooking method will give the jam a beautiful amber hue.

With quince

To give ordinary apricot jam an unusual flavor, you can add various berries and fruits to it. For example, you can use quince for making jam.

What products do you need:

• apricots;
• quince;
• sweetener (you can use honey or sugar);
• cold water.

Features of jam preparation:

1. First, prepare the quince. Wash the fruit thoroughly with a sponge to remove any lint from the skin.
2. Then the core is cut out along with the seeds. The quince is cut into small cubes.
3. Place the mixture in a saucepan and pour boiling water over it. Drain after a few minutes.

Now you can begin preparing the apricots. Remove the pits and blend the halves until smooth. Boil the syrup and add the sliced ​​quince. Simmer for about 15 minutes. The cubes should be soft but not mushy. Then add the apricot puree and stir. Cook for 20 minutes, stirring constantly to prevent burning. Transfer the jam to the jars before it cools.

Recipe for the "Five-Minute" preparation

If you don't want to spend a lot of time making preserves, there's a solution: this recipe for "Five-Minute" apricot jam.

To prepare this jam, you'll need just two ingredients: ripe apricots and sweetener. Remove the pits from the fruit. Puree the pulp in a blender until smooth. Then, add sugar to the apricot puree and stir. Transfer to a saucepan, bring to a boil, and simmer, stirring, for 5 minutes. This will be enough time to make apricot jam.

Duration and storage conditions of canned food

Store the finished preserves in a cool, subzero location. Avoid exposing the jars to sunlight. The best storage location is a basement or cellar. Jars can also be stored in the refrigerator or on the balcony. The shelf life of sterilized apricots is up to two years. Unsterilized apricots should be consumed within a year.