Apricot halves in clear syrup

Category: Blanks
Apricot halves in clear syrup



Cooking method

  • I want to share this recipe with you, apricots are delicious in a beautiful transparent syrup, and most importantly, they do not boil and retain their shape.
  • Take the apricots and remove the seeds, put them in a saucepan and fill them with cold water so that they cover the apricots. Add to the water for each liter 1 tbsp. l. soda and leave the apricots in a soda solution overnight. In the morning we drain the water, and rinse the apricots with cold running water. Then we take jars of 1 liter for apricots and 0.5 liters for sugar. For every 1 liter of apricot, we take 0.5 liters of sugar. For example, you have got 5 jars of 1 liter apricot, which means you need 5 jars of 0.5 liter of sugar. We fill the apricots with sugar, let stand for 1 hour and send to cook. Cook like this, put it on fire and let it boil for 3-4 minutes, set it aside and let it cool. We do this 2-3 times, after the last time we put it in the banks and roll it up. All our apricots are ready.

Time for preparing:

24 hours


I will expose the photo a little later

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Apricot halves in clear syrup

A very good recipe. Abricoski look very good and beautiful when cooked like this, it can be used in a pie or a cake!
And I have been making blackcurrant and gooseberry jam in the same way for many years now. In my environment, such blackcurrant jam is called "five minutes", a recipe for such a recipe was once given to me at work by a woman, and it is also cooked in three passes, it turns out not overcooked, delicious jam, tender berries, the jam itself is slightly gelled.
and what should the use of soda in the recipe give?
We will wait for the author of the recipe, what she will answer, I am also interested, maybe there is some peculiarity in this.
But I don’t add soda, and I don’t soak it either, I divided the apricots into halves, removed the seeds, tails, rinsed it again with just water and put it on to cook immediately.
Quote: Piano
and what should the use of soda in a recipe give?
Piano, Apricots soaked in soda solution remain firm even after boiling.

Tanya, thanks, now it's clear why you need soda. It is necessary to try, although I have very few halves creeping into jam, only if individual apricots were very ripe.
Here I gave a recipe for apricots in dry wine, canned, WITHOUT SODA, whole one to one, stand for a long time and delicious https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=108444.0 can anyone be interested in this way of canning, natural

Apricot halves in clear syrup
Admin, these seemingly apricots are obtained from me, but where can I get some natural wine, everywhere it is powder, even an expensive one is not an option that natural
I don't know, for me soda (and even in such an amount) is not needed in jam at all, if you cook the apricots correctly, they remain whole and beautiful. And the proportion of 1 to 0.5 is exactly 1/1 sugar / fruit.
Quote: Tanyshka

Admin, these seemingly apricots are obtained from me, but where can I get some natural wine, everywhere it is powder, even an expensive one is not an option that natural

Since this variant of blanks is not systematic (I often prepare jam / jam with a low sugar content and in 4 approaches), then for my beloved, I make few such blanks, for a special occasion and for this I buy dry table (semi-sweet) wine France, not expensive, with a capacity of 0.75 liters, just a bottle is enough for 2 jars of apricot. Well, you can get 4-6 jars once a year - for your beloved for the holiday and your beloved guests

But, soda, so that you can rinse and soak the fruit in it - something is not at all high, sorry
I can't stand soda in such preparations, I'm sorry And my apricot recipe ... just my recipe
Actively using soda for various, but such useful and beneficial purposes, it is also necessary to remember that this substance is, first of all, a chemical product, so you should not forget about caution in its use and use.

Apricot halves in clear syrup and without soda ...

I think that before giving such recipes, you need to weigh the benefits and harms.
Admin, Tatiana, it is necessary to try to make with dry wine. And last summer I made apricots with cognac from Kroshi. Well, very tasty https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=5143.0

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