Apricots in syrup for the winter

Prepared apricots in syrup for the winter will delight with their natural taste and bright color. Thanks to the short heat treatment, the fruits have retained not only their flavor characteristics but also their shape. The citric acid added to the syrup gives a slight sourness and helps to better preserve the seal.

Cooking time: 40 minutes + 10 hours for cooling.

Yield: 2 half-liter jars.

Calories: 101 kcal per 100 grams of the dish.

Ingredients

• large apricots – 14 pcs;
• purified water – 450 ml;
• white sugar – 225 g;
• citric acid – 0.25 tsp.

Preparation

1. Prepare the ingredients. The calculation is based on the formula – for 1 liter of water, 450 grams of sugar and 0.5 teaspoon of citric acid are required. Based on this, you can calculate the necessary amount of ingredients for any volume of jars.

2. Right away, you need to sterilize the glass containers. The simplest and quickest way is to pour 50 ml of water into clean jars and put them in the microwave to steam for 2 minutes at maximum power. Boil the metal lids for 3 minutes.

3. Pour the apricots with water for about 5 minutes and rinse them well, being careful not to deform the velvety skin.

4. Split the fruits in half and remove the pits.

5. Fill the jars with the prepared halves (a half-liter jar can hold 14 large halves, which is 7 apricots). If the fruits slightly protrude from the jar, it’s no problem – after heat treatment, they will settle down. Never try to force the halves inside – they will turn into mush.

6. Pour boiling water all the way to the top.

7. Tightly screw on the lid or place a small weight on top if the lids are not screw-on.

8. Cover the jars with a towel and leave them to warm up for 20 minutes.

9. Next, drain the liquid from the jars immediately into a measuring cup to know its amount. Based on the formula above, calculate how much sugar and citric acid will be needed.

10. Pour the drained liquid into a pot, add citric acid.

11. Add sugar.

12. Place the pot on the heat and after boiling, simmer the syrup for 5 minutes to let it bubble well.

13. Pour the boiling syrup over the apricots.

14. Roll up the jars and turn them over to check the reliability of the closure. Then cover the sealed jars with a warm blanket and leave them like that until completely cool.

It is best to store apricots in syrup for the winter in a cool place where they can be kept for more than a year. These firm halves can be used to decorate cakes, pies, make fruit yogurt, or simply enjoy as a treat.