Apricot halves in syrup for the winter without sterilization

Apricot halves in syrup for the winter without sterilization

I use canned apricots in winter for fruit salads, baked goods and even breakfast cereals. For this preparation, it is better to choose slightly greenish, unripe apricots, so that in the process the fruits do not boil and turn into sweet puree.

Step by step cooking recipe

Boil the syrup over low heat by combining sugar, water and citric acid and adding spices.

Rinse the apricots, cut them in half and remove the pits.

When the syrup boils, dip the apricot halves into it, mix gently and bring to a boil again.

Arrange boiling apricots in syrup in pre-prepared sterile jars, place spices there, cover with sterile lids.

Pour the remaining syrup back into the saucepan and boil again. Pour boiling syrup over apricots to the top of the jars, roll up. Turn jars of canned apricots upside down, wrap and leave to cool for a day. You can store the workpiece at room temperature.

Photo: tycoon101, stock.adobe.com

Ekaterina Parshina

Recipe added:

Ekaterina Parshina

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