Dessert, canned apricot filling (plums) in its own juice

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Dessert, canned apricot filling (plums) in its own juice

Ingredients

apricots or plums 2kg
sugar 1.7-2 kg

Cooking method

  • the apricots should be firm and slightly unripe. Cut the apricots into halves, remove the seeds and cover with sugar for 8-10 hours to let the juice start. The amount of sugar depends on how sweet the frkuts you like in the filling.
  • Put apricots without juice into prepared 1l or 0.5l jars with a slotted spoon or spoon. Heat the remaining juice and unmelted sugar and pour the apricots into jars. We do not add the juice to the cans, since during sterilization it will leak out, we leave a little juice to add to the cans before rolling. We sterilize the jars in hot water after boiling 0.5 l 10-15 min 1 l 20-25 min. apricots should not be boiled. Bring the remaining juice to a boil, pour into jars and roll. Very tasty pies with such a filling are obtained, it seems that there is a fresh apricot inside. And just like that, straight from the can, they are very tasty. According to the same recipe, you can cook Hungarian plums.

Note

Dessert, canned apricot filling (plums) in its own juiceDessert, canned apricot filling (plums) in its own juiceDessert, canned apricot filling (plums) in its own juice

laxy
And if you put 300-500 grams of sugar per 1 kg of apricot, will this affect the shelf life?
pushan
Sorry that I'm late to answer, reducing the amount of sugar will make the fruit soft like in a compote, at the expense of storage I don't know I have not tried to reduce sugar probably depends on the degree of sterilization
,

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