Candied apricot

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Candied apricot

Ingredients

pitted apricots 3 kilograms
sugar 2 kilograms
water 400 milliliters

Cooking method

  • It is advisable to take dense apricots. I had all sorts of falling.
  • Wash and drain.
  • Remove the pit, try not to break the apricot into halves.
  • We cook syrup from sugar and water.
  • The syrup should just boil. It's okay if the sugar is not completely dissolved.
  • Candied apricot Put the fruits in a suitable dish. Fill the apricots with syrup and leave to cool completely.
  • When the apricots have cooled, drain the syrup and bring to a boil again.
  • Fill the apricots and let cool completely again.
  • I did this procedure 12 times.
  • I could do it once a day, or I could do it two or three, as the time was.
  • When the apricots cooled down after the last pouring, I put them in a colander and left all the syrup to drain overnight.
  • Candied apricot The syrup was boiled and closed in sterile jars. There will be a good impregnation for the cakes.
  • Candied apricot I put the apricots in the trays of the dryer (I have Isidri). If there were separate halves, then I laid one on top of the other. It didn’t take too long to dry at full power. Only 9 hours. Candied fruits stopped sticking and became elastic.
  • You can dry in the oven at a temperature of 90 degrees, periodically opening it so that moisture comes out or, covered with gauze, just in the sun.
  • Ready candied fruits can be rolled in sugar.
  • Store in a container with a lid, transferring each layer with parchment paper, in the refrigerator or freezer.
  • Attention! I do not recommend trying, PatAmushta will have nothing to store))))
  • Candied apricot
  • Tasty wintering for you)

The dish is designed for

about 1 kilogram

Note

The recipe is analogous to this recipe.
Candied apricotCandied strawberry
(ang-kay)

I poured apricots more times. Everything is not as long and confusing as it might seem. You need to allocate a day, if you fill it once, literally 15 minutes. Highly recommend!

Albina
Angela, I'll take it to your bookmarks. 🔗 Who knows, maybe they are not expensive - I will
ang-kay
Albina, let them fall) I can't look at them anymore. And there are none of our own, and the neighbors are falling. I have already reworked 7 buckets. And how much rot is thrown away !!!
An4utka
Angela, please tell me, what was the output?
ang-kay
An4utka, unfortunately not weighed. Already put it in the freeze. Somehow I completely forgot. There were 4 pallets.
Weighed with containers. 1260. That means around the kilogram.
An4utka
Angela, thanks, if I can get the apricots, I'll try!
Shyrshunchik
ang-kay, Angela, I used to make such candied fruits from pumpkin when I grew it myself, I just kept it in a jar. But they did not last long, they were eaten very quickly. And with apricot so in general beauty, only they can be eaten.
ang-kay
Tanyusha, and I have never made a pumpkin. She doesn't keep her shape at all. But you have to try. And the apricots are delicious)
Crochet
Quote: ang-kay
I did this procedure 12 times.

Angela, why exactly 12?

Have you been guided by something: color, fruit consistency and other indicators?

And will the number of fillings be exactly 12 times for all varieties of apricots?

Low bow for the recipe, I really hope to try it !!!
ang-kay
I do not know. So it looked good to me. The color becomes different and the syrup becomes thick. The more you pour, the better the syrup replaces the juice. I poured strawberries 7 times, but they are more tender. And here you can and more. My apricots were not ice. They just fall from the tree. Therefore, I think, if you pick up and not ripe, then you can pour more times.
Admin
Quote: ang-kay
Fill the apricots with syrup and leave to cool completely.
When the apricots have cooled, drain the syrup and bring to a boil again.
Fill the apricots and let cool completely again.
I did this procedure 12 times.

Well, the principle of making fruits “candied fruits (glace fruits)” is applied here, they completely replaced raw apricot juice with syrup, and such fruits will be stored for a very long time. I have stored them without problems for a couple of years.Good preservation method
And about the taste ... and there is nothing to say - TASTY!

Sweet fruits "candied fruits (glace fruits)"
ang-kay
Tanyush, thanks))
Lantana
Using the same technique, we make plums, pears, apples, very tasty
Tumanchik
Anzhik hello! I think gooseberries are cooked according to this principle (or strawberry). I have a red HUGE !!!! What do you say?
ang-kay
Hi there. Need to try. It should work. It is smaller than strawberries, but denser. Do you want to mess with such a trifle?
Tumanchik
Quote: ang-kay
It's smaller than strawberries
it's smaller for you! And mine is like an apricot!
ang-kay
Clear. Then do it.

Chernobyl?

Tumanchik

Really. to take a picture of laziness and no time. huge! last year I made jam, well, such that the berries are whole. so it was impossible to distinguish from cherry. the grade is good. this is my mother's sister in the country that grows. sorry that the cottage is far away
nakapustina
Angela, and candied peaches?
ang-kay
Should.
nakapustina
Thanks, I'll try to do
Tumanchik
Quote: ang-kay
It is smaller than strawberries, but denser. Do you want to mess with such a trifle?
gee gee ...
here is my "little thing"
a very interesting taste turned out - don't get it. and not raisins, and not cherries .... very tasty !!!! this is a giant gooseberry. red!
Candied apricot
Thank you so much for the recipe and support!
ang-kay
Tumanchik, kapets large. I'm glad I liked it, although you don't understand what it looks like)
Tumanchik
Quote: ang-kay
I'm glad I liked it, although you don't understand what it looks like)
so it's more interesting. I'll think of that thread ...


Added on Tuesday 23 Aug 2016 10:07 AM

can you imagine such fertile bushes of such gooseberries in people. they are going to cut down - nowhere to go
but far from us. there is no point in going
ang-kay
And transfer by bus? Or is it inconvenient to load?
Tumanchik
Quote: ang-kay

And transfer by bus? Or is it inconvenient to load?
there is a current railway and there is still a lot to do
Marina84
ang-kay, thanks for the recipe, I did it several times, only 1.5 out of three bags remained. My son really liked 3 things on the day.
ang-kay
Marina, to your health!
Sweetheart
You can't try, really)) there is nothing left to store))
ang-kay
Sweetheart, Tanechka, I completely agree)
Gerda1
Good evening!
Is it necessary to drain? Can't bring to a boil with apricots?
Last year I made it with a prescription. The son ate already cracked behind his ears.
But this year it's hard for me to carry / drain this pan, because in position.

What happens if you don't drain?
Apricots very good dense. sales slightly greenish in places
ang-kay
Gerda1, I'm afraid that you can cook the jam. It will warm up unevenly, but you cannot stir so that the apricots in the puree do not scatter.
Tanya, you need to try. Heat very gently and do not bring to a boil. In an extreme case, the jam will come out) It will work, it will not work, sign off, pliz. Most interesting)
Gerda1
Thank you Angela!
I have 8 liters of jam, if not more
Probably enough))))

The first times while very dense apricots I will try to warm up together .. and then I will have to attract others)))
baba nata
Angela, do you need to peel the nectarine for candied fruits? I read somewhere that is necessary, but she is so thin.
ang-kay
Natalia, never did anything out of it. But I don't think so.
baba nata
Thank you for the first time I will make candied fruits!
Antonina 104
Angela, will you get candied fruits from frozen cherries?
ang-kay
I won't even tell. In theory, I think we should.
Antonina 104
Have you tried making fresh cherries?
ang-kay
Candied apricotDried cherries
(ang-kay)
Antonina 104
Angela, thanks for the recipe! I will definitely do it in the season!

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