How to make apricot compote for the winter, recipes with and without pits, for a 3-liter jar

Apricots are an incredibly healthy and delicious, sunny-colored fruit that you'll want to preserve for the winter. Among the many preservation methods, making apricot compote for the winter is the quickest and most economical. It's a great alternative to carbonated drinks and helps develop healthy eating habits in children.

Cooking Features

To make an amber drink, use fully ripe fruit with firm flesh. Overripe fruit will fall apart during cooking, imparting an unattractive cloudiness. Green fruit lacks aroma and is overly sour.

It is recommended not to boil apricots, but to pour boiling liquid over them. The destruction of vitamins in a product depends on the cooking time and the degree of heating. The longer it is kept at boiling temperature, the fewer beneficial properties it retains. The optimal container for canning is 3-liter jars.

The sequence of actions in preparing compote:

1. Preparation of plant materials.
2. Sterilization of glass containers and lids.
3. Preparation of a drink with or without sterilization.
4. Hermetically sealed.

Preparing apricots

Sun-kissed fruits can be preserved whole or in halves. Sort and discard any soft, bruised, rotten, or wormy ones. Remove any plant debris, such as leaves, twigs, and stems. Rinse under running water and let drain. If the recipe calls for it, cut the fruit and remove the pits.

Sterilization of canning equipment

All equipment to be used must be thoroughly washed. Glass containers must be dried and sterilized after washing. Every housewife has her own favorite method for cleaning glassware:

• The most common method is steam heating. The container is placed on the spout of a kettle filled with boiling water, or on its neck (if it's a 3-liter jar). There's also a special device—a disk with a hole for the jar's neck, which is placed on the pot. The process is quite lengthy, as each container must be heated for 10 minutes, one at a time.
• Oven sterilization is much faster. Place the maximum number of dishes in a cold oven, upside down or lying flat. The only requirement is that the items should not touch. Heat to 120 C, leave for 20 minutes, turn off the heat, wait until it cools.

• Microwave sterilization. Pour 100 ml of water into the container, microwave for 3 minutes, remove, pour out the water, and place upside down on a dry towel to cool.
• You can place both dry jars and jars with a small amount of water in the air fryer. They should be kept at a temperature of 120°C for 15 minutes. WITH.
• It is recommended to treat the lids the old-fashioned way - by boiling them.

Making compote

There are two ways to preserve the drink for the winter – with and without sterilization:

• Making compote with sterilization. Place apricots in a jar, pour boiling syrup over them, let them sit for 20 minutes, and then sterilize for the same amount of time. After sealing, turn the jars upside down, cover warmly, and let them cool slowly. Compote can also be boiled in a saucepan, then poured into hot jars and sealed with lids. Air-cooling is used.
• Infusing compote without sterilization. Place the fruit and sugar in a glass container, fill it to the brim with boiling water, and let it steep for 15 minutes. Alternatively, make sugar syrup according to the recipe and pour it into a jar. Then drain the liquid, boil it, and return it to the jar twice more. Seal tightly, turn it upside down, and wrap it up to cool slowly.

Hermetic sealing

Jars with hot products are placed on a tray, covered with tin lids and rolled up using a special key.

The quality of the seal is checked by tilting and turning the jar over: if liquid leaks, or you can hear the jar sucking in air, you need to roll it again.

How to make apricot compote at home

First, you need to purchase the appropriate fruit variety. Triumph Severny, Iceberg, Orlovchanin, Krasnoshchyok, Cherny Velvet, Lel, Tsarsky, Ananasny, Rossiyanin, Saratovsky Rubin, and Korolevsky have excellent canning qualities. Their firm fruit won't fall apart during processing.

A simple step-by-step recipe for winter

If you're new to canning, it's worth starting with the easiest and quickest way to make compote for the winter. It doesn't require any special weighing or measuring:

1. You need to take apricots at the rate of 0.5 kg per jar and half as much granulated sugar.
2. Wash and sterilize a sufficient number of glass containers (1 kg of plant material is divided into two 3-liter jars) and a saucepan for water.
3. Wash the fruits thoroughly, cut them, remove the seeds, and place them in jars.
4. Pour boiling water over it - you will need 2.5 liters per bottle - let it brew for 15 minutes.
5. Drain the liquid into a stainless steel container, add sugar, and cook the sweet mixture for 10 minutes.
6. Pour the syrup back into the jar, screw it on tightly, and check the seal for leaks.
7. Place the cylinders upside down, wrap them warmly, and leave for half a day.

Seedless "Five Minutes"

If you're pressed for time, this recipe is perfect. You'll need the following ingredients:

• 0.5 kg apricots;
• 250 g sugar;
• water -2.5 l.

Wash the fruit and remove the pits. Prepare sugar syrup and add the fruit. Boil for 3 minutes, carefully pour into a jar, and seal.

With bones

Apricots can be preserved whole for the winter. Place the prepared fruit in jars, filling them halfway, and pour boiling syrup over them, using a ratio of 100 g of sugar per liter of water. To preserve them in a 3-liter jar, you'll need:

• 800 g of fruit;
• 250 g sugar;
• 2.5 liters of water.

Place the product in a sterilization container and fill it with hot water up to the shoulders. Sterilization time is 20 minutes. Close the lid, filling the container to the brim. If there isn't enough, you can add boiling water prepared separately in a kettle.

Without sterilization

To preserve the maximum amount of vitamins contained in apricots, the compote should be prepared using the double-soaking method. Ingredients:

• 300 g apricots;
• 200 g granulated sugar;
• water.

Fruit can be preserved without sterilization, either in halves or whole. Fill glass jars 1/3 full with the prepared fruit, add sweetener, and top with boiling water. After 15 minutes, drain the liquid, bring to a boil, and refill the jars. Can be sealed.

With citric acid

Citric acid is a good preservative; you can use it to preserve apricot compote after one steeping. To make a high-quality drink that will keep well, you need to carefully prepare the container and ingredients. You'll need the following ingredients:

• Apricots - 0.3 kg.
• Granulated sugar - 0.2 kg.
• Citric acid - 0.5 tsp.
• Water - 2.5 l.

Place all ingredients in a 3-liter bottle and pour boiling water over it. Seal, turn upside down, cover warmly, and let cool completely.

Apricot Mojito Compote

Lovers of exotic flavors will surely appreciate the unusual combination of flavors in this drink. Preserving an apricot mojito requires the following ingredients:

• 300 g of fruit.
• Half a lemon.
• A sprig of fresh mint.
• A glass of granulated sugar.
• Half a teaspoon of citric acid.
• Vermouth - 1 glass.
• Water - 2 l.

Remove the pits from the fruit, place in a jar, add mint leaves and half a lemon sliced ​​into rings. Make a sweet filling using water, sugar, citric acid, and vermouth. Fill the jar to the brim and seal.

With grapes

Fruit platters are always interesting, offering a multifaceted flavor and aroma. Grapes and apricots pair beautifully in drinks, complementing each other. For one canister, you'll need:

• 300 g of fruit;
• 300 g berries;
• 250 g sugar;
• 2.5 liters of water.

Remove the pits from the apricots and destem the grapes. Place the fruit and berry mixture in a glass bottle. Prepare the syrup for the filling, steep the grapes in it, and let cool. Drain the liquid, bring to a boil, and return it to the jar. Close the lid tightly, wrap it up, and let it sit for 12 hours.

Sugar free

For those with mild diabetes, this recipe for apricot compote without the harmful carbohydrate is a good choice. Despite the omission of this essential ingredient, the resulting drink is still delicious. The infusion consists of fruit, water, and citric acid. Here's how to proceed:

1. Place seedless fruits tightly into jars to fill half the volume, add citric acid: 0.5 teaspoon in a liter container, 1 teaspoon without a slide in a 3-liter container.
2. Brew twice with boiling water and close.

With rum

This original compote with rum and spices is great to drink hot in winter. It'll warm you up at the end of the workday and help prevent a cold. Ingredients:

• Apricots - 2 kg.
• Rum - 500 g.
• Granulated sugar - 0.5 kg.
• Ground cinnamon - 0.5 tsp.
• Vanillin - 1 packet.
• 1 lemon.
• Water - 1 l.

Make a syrup from water, sugar, rum, cinnamon, and vanilla. Halve the fruit, remove the seeds, and drop them into the boiling liquid, letting it simmer for 10 minutes. Grate the lemon zest, squeeze out the juice, and stir it into the almost finished drink. Let it simmer for a bit longer, then pour into jars and seal.

With mint

Apricot and mint compote has refreshing, invigorating, and calming properties. For a liter of compote, you'll need:

• 200 g of fruit.
• A few mint leaves.
• 100 g of sugar.
• Citric acid on the tip of a teaspoon.

Wash the fruit, remove the seeds, place in a jar, and cover with sugar. Pour in boiling water and let stand. Drain the liquid, bring back to a boil, and add citric acid. Before pouring, add mint. Then seal.

With raspberries

This fruit and berry drink is incredibly aromatic, delicious, and has a beautiful color. And it's ready in no time. Ingredients:

• 100 g pitted apricots.
• 100 g raspberries.
• 100 g of sugar.
• Water.

Place all ingredients in a half-liter jar and pour boiling water over it. After 15 minutes, drain the water, bring it back to a boil, and pour it back in. Seal, wrap, and let cool slowly.

With cherries

This sweet drink has a delicate taste and is practically without sourness; children will really like it. To enhance the aroma, you can add a little vanilla. Ingredients:

• Apricots - 2 kg.
• Cherries - 2 kg.
• Sugar - 2 kg.
• Water.

Fill a sterilized 3-liter jar 1/3 full with whole apricots and cherries, add a cup of sugar. Pour boiling water over the jar twice and seal. Cover warmly.

Concentrated apricot compote

For this recipe, it is better to choose a small container - half a liter, a liter.

Ingredients:

• Fruits - 700 g.
• Sugar - 400 g.
• Water - 1 liter.

Blanch the apricots and cool in cold water. Carefully peel, cut, remove the pits, and fill jars with the halves to the top. Mix the sugar and water, bring to a boil, and pour into the jars. Sterilize for 20 minutes and seal.

Storing compote

Canned apricot compote for the winter should be stored in a cool, dark place. If the fruit is pitted, it will keep for 2-3 years; if not, it should be consumed within 12 months of preparation.