Recipes from apricot

August 12, 2017 17:52 | Fruit Plants

From apricots make jam, candied fruits, marzipan, wine, liqueurs, jam and compote cook.Their canned virtually the same as cherry, used for filling pies and dumplings.And it tastes great.

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

Apricots natural

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

Lay in sterile jars and fill with boiling water.You can add water 1 tbsp.spoonful of sugar to 1 liter of capacity, and citric acid at the tip of the knife, and for better storage - one aspirin tablet.Instead of aspirin can be poured on top of 1 st.a spoonful of alcohol or vodka.Roll up and cool under a blanket.

Store at room temperature or in a cool place.

Apricots in juice

1 kg of apricots, 0.5 liters of water.

Apricots Wash, cut, remove pits.Fold in the pan, cover with water and put on low heat, covered.Stir to apricots is not burnt.

Once covered with apricot juice, to shift them into hot sterile jars on the shoulders and the tug roll.Cool under a blanket."Wax" is convenient to use the cover.

If you want to store the jars at room temperature, they first need to only cover lids, sterilized liter 15 minutes, and only then roll up.

«Royal» apricots

1 kg of unripe apricots, 1.5 kg of sugar.

apricots wash, make an incision along the "seam" and remove the bone so that the apricot is not divided into halves.

Bones break, remove the core and hold it in boiling water for a few minutes, remove their skins.Attach each core back into the apricot apricots and put close to each other, "on the flank."

Prepare the syrup with sugar, add 1 kg of sugar 1/4 cup of water.Ensure that the sugar is not burnt.Pour the syrup boil apricots, cover with a towel and leave for 3-4 hours.Carefully drain the syrup, bring it to a boil and pour over the apricots for 3-4 hours.After that, put on a small fire and a wooden spatula hooking the lower layer, to prevent it from sticking (or shake the hips), but not to interfere with the jam.When boiling, remove the foam, boil for 7 to 10 minutes and remove from heat.Give cool completely.Then, gently shift tablespoon each apricot in the banks, close lid.

Store in a cool place.

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