Apricot juice with pulp

Category: Blanks
Apricot juice with pulp

Ingredients

Pitted apricots 5 Kg
Sugar 500 g
Water 3 - 4 l

Cooking method

  • This recipe is for pulp juice lovers.
  • Place the washed and pitted apricots in a large saucepan or cup. Pour 2 liters of water and put on fire. After boiling, cook for about 5 minutes (until the apricot is completely softened). If your apricots are soft, it will take less time.
  • Let our apricots cool to room temperature, and then rub through a sieve.
  • Apricot juice with pulp
  • Cook the syrup from sugar and the rest of the water (1 - 2 liters).
  • Mix apricot juice and sugar syrup, bring to a boil, pour into sterilized hot jars and roll up.
  • This is delicious!
  • Apricot juice with pulp

The dish is designed for

7 - 7.5 l

Note

The amount of sugar and water can be changed at your discretion, depending on the juiciness and sweetness of your apricots and personal taste preferences. I gave the approximate proportions that I use myself for my apricots.
Before rubbing the apricot, put the washed jars in a cold oven, bottom up, on medium heat for 20 minutes. Thus, I have sterile hot jars by the time the juice boils.

Anna Kolya
I love apricots, but where can I get them? In childhood, my mother made many blanks from apricots, but now it is a luxury. The recipe is bookmarked.
Rusalca
Anna, and we have heaps of apricots this year! I don't know what to do with it!
Anna Kolya
I want to be with you ...
Irgata
Anya, I didn’t wipe apricots (netuti, only from the market) - and hot ones are not easier to wipe?
I judge from my long-term experience of rubbing tomatoes and apples through a sieve - it is easier and faster to rub hotter Thick tomato (or any other) juice without equipment, we cook in the old fashioned way.
Well, the little auger would help

= one boil
Rusalca
Quote: Irsha
hotter wipe easier and faster
I have not noticed. And the pens are hot!
I don’t have any wipes, nor do I have a screw juicer, so I cook in the old fashioned way.
Ava11
Rusalca, Anna, thanks for the recipe. Such a beautiful color of the juice, summer joyful! After all, it does not matter what to do it, everyone adapts to their own set of equipment. Principle and proportions are important. I make a similar juice in Proficook MKM 1074. Everything is cooked in one bowl and grinds the blender, the beauty is that only one dish gets dirty and it turns out quickly. I make a 2-liter bowl for a couple of times to drink. Cool and put in the refrigerator. This year there are no apricots, purchased expensive ones. I pick up the apricots until a good harvest.
Irgata
Quote: Rusalca
so I cook the old fashioned way.
the old fashioned way and my way is only hot grinding

well, what is more convenient for you, it is understandable
but the handles are not at all hot - a sieve with a long handle (it is cheap, there are a lot of them in any market), lies on a saucepan, a ladle is also with a long handle, there is no contact with the hot berry


Rusalca
Quote: Irsha
ladle with a long handle, no contact with the hot berry
And I wipe it with pens. So there is less waste.
Irgata
Quote: Rusalca
And I wipe it with pens.
well kanesh ... hot
eta-007
I make it, it seems to me, easier: I grind pitted apricots with an immersion blender, add water to the desired consistency, set to boil and add sugar after boiling. Sugar to taste (I put 1 tbsp or a little more in a 3 liter jar). I pour it into sterilized jars. Roll up, cool upside down under the covers. It stands in a not very cold basement under the house for two years (our apricot bears fruit in large quantities in a year.)
Rusalca
Svetlana, yes, probably easier with a blender. But this is when the apricots are not in buckets, like mine.And personally, to my taste, mashed juice is softer or something I described my method of preparation, but everyone chooses how to cook for himself.
eta-007
Rusalca, Anya, no offense. I am not belittling your recipe in any way. And our apricots are not just buckets - we probably have boils. Just a blender, water, boil and in cans seemed to me faster. Maybe someone will find my opinion useful. Do not create a new recipe because of the cooking method
Rusalca
Svetochkawhat grudges? We discuss and express each of our opinions.
Venera007
Good recipe, it's a pity that our apricots don't grow ...
Rusalca
Quote: Venera007
it's a pity that apricots don't grow here ...
Sorry...
Zhannptica
Anna, and how many liters of the finished product?) I always buy myself apricot juice. You can't walk around with fruit in Moscow. But now I think that together with water, it will not be so expensive to marry your favorite nectar)))
Rusalca
Jeanne, output 7 - 7.5 liters.
Elya_lug
Rusalca, an interesting recipe. Now it dawned on me that you can make it orange if you add 1 apricot per kg. Now I'm going to twist the apricot-orange phantom, then jam with them, maybe I'll get to the juice.
Zhannptica
Accepted)) Thank you
Rusalca
Quote: Elya_lug
Now I'm going to twist the apricot-orange phantom, then jam with them, maybe I'll get to the juice.
Elya, Good luck!

Jeanne,
lana light
Rusalca, Anya, thanks for the recipe! It seems simple, but you can figure it out ...
I took it to bookmarks!
lettohka ttt
Rusalca, Anna thanks for the recipe! : rose: Bookmarked.
Rusalca
lana light, lettohka ttt, girls, thanks! Cook to your health!

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