Apricot halves jam for winter is a fragrant, amber-translucent and remarkably beautiful homemade preserve in which pieces of ripe apricots keep their shape and don't break down into mush, while the syrup turns out rich, thick and aromatic. The main secrets of perfect jam are using firm, not overripe apricots, an obligatory multi-stage cooking in short bursts with rest periods for cooling, and precise sugar ratios. Thanks to this technique the fruit halves become translucent, almost candied, and keep for a long time. Wash ripe but firm apricots, gently halve them and remove the pits. Layer with sugar and let rest for 6-8 hours until the juice releases. Then cook in 3 stages of 5-7 minutes each with 3-4 hour rest periods for complete cooling. Ladle hot into sterilized jars and seal. Proportions for 2 kg of apricots inside.
Pickled cucumbers in 1-liter jars are the most popular and reliable winter preserve in any Russian kitchen — never failing and always crisp. The 1-liter size is convenient because you can use up a jar quickly after opening and they take less space in the pantry. I use the double-pour method without prolonged sterilization: layer dill umbels, blackcurrant and horseradish leaves, garlic and peppercorns into the jar, pack cucumbers tightly, pour over boiling water for 15 minutes, drain and refill with a hot marinade of water, salt, sugar and 9% vinegar. Seal and flip to cool. Proven marinade proportions per 1-liter jar inside.
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