Apricot compote with pits: recipes for the winter in 3-liter and liter jars

Selection and preparation of ingredients

Apricots are one of the most popular and sought after fruits used in home canning. Paired with oranges, they allow you to get not just a tasty, but a refreshing and invigorating drink, characterized by an attractive appearance and a refined, delicate aroma.

Before preparing compote, you need to first select and prepare the main ingredients:

for the drink you need to choose ripe, dense structure, medium-sized apricots, without signs of damage, rot, or dents with a well-defined apricot aroma;
you can use whole fruits or cut them into two or four parts;
It is recommended to choose oranges that are heavy in weight, since oranges that are too light may indicate that the citrus inside is dry;
one of the main factors of a high-quality orange is its pronounced citrus aroma, these are the fruits that should be given preference;
ripe citrus fruits have a smooth, rich orange peel. Dents and characteristic bumps indicate that the orange is unripe.

There are two methods for preparing compote for the winter: with and without sterilization.

In the first case, the containers must be kept in boiling water for a certain time in order to disinfect the container and prevent the product from souring. In the second, the cans are rolled up with metal lids immediately after the first filling.

Compote of whole apricots with pits

Apricot compote is a very aromatic drink. It is so inviting and reminiscent of sunny summer weather. Which you always want in winter.

Ingredients:

Apricots - how many will fit into 1.5 liters. jar
Sugar – 600 g
Citric acid – 1 tsp
The amount of ingredients is calculated for containers with a volume of 1.5 liters.

Preparation:

Sterilize the jars in the way that is familiar to you. Rinse apricots thoroughly in warm water. Divide into prepared jars
Heat water to boiling. Pour the fruits into the jars. Cover containers with sterilized lids. Let stand for about ten minutes.
Drain the liquid from the jars into an enamel pan. Pour in the required amount of sugar. Place on the fire and heat to a boil. Pour citric acid into sugar syrup, stir until completely dissolved
Pour hot syrup over apricots in jars. Place a cloth napkin or towel on the bottom of a pan with clean water. Place jars, covered with lids, in this pan and sterilize for 10 minutes. Roll up and the juicy fruit drink is ready for winter!

If you do not have the opportunity to sterilize compote in jars, then you can pour boiling water over whole apricots in jars twice. Then pour in the syrup and roll up.

Apricot compote for the winter with pits

If you don’t have time to pit apricots, there can be many reasons for this. For example, you don't have time. Or you plan to close a large number of jars of compote. Or you are just lazy, then this recipe is just for you.

It turns out no less tasty and healthy, and it takes much less time to prepare. So, take the recipe into service, perhaps it will be useful to you. We will take the quantity of products based on two three-liter jars.

Ingredients:

Apricots - 1.2 kg.
Sugar - 0.5 kg.
Water

Preparation:

We sort and wash the fruits thoroughly.
Remember! Apricot compote is very capricious. To ensure that the jars do not open and are guaranteed to last until winter, you should carefully sort out the fruits. They should not have rotten areas or darkened skin. It is better to remove such fruits and not use them for preparations.
Place apricots in sterilized jars.
Pour boiling water over them and leave for 15 - 20 minutes.
After this, pour all the liquid into the pan and put it on the fire.
Pour sugar into water and bring to a boil.
Fill the jars with boiled syrup and roll up the sterilized lids.
Read also: TOP 5 simple recipes for making compote from frozen and fresh strawberries for the winter
Turn it over and place it upside down on a flat surface.
We wrap it in a warm blanket so that the cooling is slow.

If you do everything as described above, then you will have jars of compote for a very long time and are guaranteed not to open until you open them yourself. Good luck with your preparations! I am sure that everything will work out for you.

Compote of apricots with apples

Ingredients:

For one 3-liter jar:

300 g apricots,
300 g apples,
500 g sugar.

Preparation:

Place thoroughly washed whole apricots and apples into sterilized jars, which need to be cut into four parts, removing the core.
Pour in boiling water, cover the jars with sterilized lids and let stand for 15-20 minutes, covering the jars with a blanket.
Then drain the liquid from the jars into a saucepan and heat, adding sugar before boiling.
Boil for a few minutes until the sugar dissolves.
Pour sugar syrup into jars and seal.
Turn the jars upside down and let cool under a blanket, then store the compote.

Apricot compote for 1 liter jar in syrup

Required for 1 liter:

apricots;
water;
130 gr. Sahara;
citric acid on the tip of a teaspoon.

Preparation:

Wash the fruits thoroughly, divide them into halves, and remove the seeds.
Place apricots in jars.
Place them in sterilized jars, fill with boiling water, cover with sterilized lids and let stand for 10 minutes.
After that, pour the water into a saucepan, add sugar to it, and stirring it in the water, bring the syrup to a boil.
Add a little citric acid and boil until the sugar is completely dissolved.
Pour in the syrup.
Pour the boiling syrup into jars and cover with lids.
Lay the bottom of a large container with a cloth, place the jars, fill it with water, and put it on the fire.
From the moment the water boils in the container, we sterilize our compote for 10 minutes.
We roll up the jars and let them cool completely.

Concentrated apricot compote

Since the compote will taste very sweet and rich, you can roll it into liter jars and dilute it with water to taste before use. The amount of sugar for making syrup depends on the amount of water. On average, one liter jar will require 350 g of finished syrup.

Ingredients for 1 liter jar:

apricots – 600 g;
sugar - at the rate of 500 g per liter of water;
water - in the amount necessary to completely fill the jar.

Cooking steps:

Wash the ripe apricots, cut them and remove the pits. Place cut side down into quart jars.
Boil sugar syrup, pour it into jars with apricots and cover them with lids.
Place an old towel on the bottom of a wide pan. Place jars of compote on top, pour warm water into the pan and let it boil.
Next, reduce the heat and sterilize the compote for 20 minutes.
Carefully remove the cans, close them with a seaming key, and place them upside down. Cover with a blanket and leave to cool.

Compote fruit mix with apricots

Ingredients:

plum - 7 pcs.;
apricot - 8-12 pcs. (I had little ones);
apple (sweet red) - 2 large;
mint (fresh) - 1-2 leaves;
sugar - to taste;
water - 3 liters.

Cooking method:

Wash the berries and fruits, remove the pits from apricots and plums.
Remove the center of the apples.
Place everything in a saucepan, fill with cold water and place on medium heat.
Bring to a boil, adding sugar to taste and boil for another 20 minutes.
Let it cool down and enjoy it, it quenches your thirst very well

Bon appetit!

A simple recipe for the winter step by step

You can quickly prepare compote without spending a lot of time and effort. For a 3-liter jar of treats you will need:

apricots – 20 pcs.;
sugar – 0.3 kg;
water.

Cooking method:

Prepare the containers: wash with soda, rinse and pour boiling water over them, boil the lids.
Fill jars with whole or halved fruits.
Pour boiling water into the jar and leave for 15-20 minutes.
Drain the liquid and boil again.
There is no need to boil the syrup, just pour the sugar into a jar of fruit and pour boiling liquid over it.

The containers can be rolled up or screwed and placed upside down.

Seedless “Five Minute”

You don't have to spend a lot of time to prepare a delicious treat.

Components:

apricots – 0.6 kg;
sugar – 1.5 tbsp;
water – 6 tbsp.;
citric acid – 1.5-2 g.

Preparations:

Mix water and sugar and place over low heat.
Add fruit halves and citric acid to the syrup, boil everything for 5 minutes.
Remove the container from the heat, cover with a lid and leave for 2-3 hours.
Add a little wine - 10-15 ml per glass.

The drink can be poured into sterilized containers and sealed.

With lemon

Ingredients:

fresh apricots – 250 grams,
one medium sized lemon
granulated sugar – 130-150 grams,
water – 700 ml.

It is better to choose a lemon with a thin peel for making compote, as a thick peel can give the drink an unpleasant bitter taste.

Lemon cut into small pieces is placed on the bottom of the jar, apricots are laid on top.

Fanta with mint

For the recipe prepare:

apricots – 500 g;
orange – ½ pcs.;
citric acid – 1 tsp;
mint – 2 branches;
sugar – 210 g.

Fruits must be washed, seeds removed, and placed in a jar to fill 1/3 of the volume. Citrus is cut into rings and placed in a container. Then sugar, citric acid, and mint are added. Fill the container with boiling water and close the lids.

Recipe for compote with apricot and citric acid

We will need:

apricots – 1 kg;
orange – 2 pcs.;
sugar – 200 g;
citric acid – 1 tsp.

Apricots are washed and pits removed. Halves of fruits are placed in a container at 1/3 level. Pieces of citrus are also added. Sugar and citric acid are added. The container is filled with boiling water, covered with a lid, and sterilized for 10 minutes.

Compote with honey and orange

This recipe contains honey, which gives the compote the taste and sweetness no less than regular sugar.

Ingredients for cooking:

three kilograms of fruit;
two liters of water;
orange;
half a kilogram of honey.

Washed and chopped pitted apricots are placed in sterilized jars. A syrup is prepared from water and honey, which should boil for five minutes. It is poured over the fruits and the zest is placed on top. Next, the compote is sterilized in hot water, rolled up and turned over until the contents cool completely.

Apricot compote recipe without sugar

The drink can be prepared by replacing sugar with honey; it will also be tasty and rich. The following products will be required:

apricots – 3 kg;
natural honey – 750 g;
water – 2 l.

Preparation of the workpiece:

Fill sterilized jars 1/3 full with fruit halves.
Add water to honey and prepare syrup over low heat.
Pour hot liquid over the fruit.

The jar should be rolled up and sent for 10-minute sterilization.

Simple options for preparing compote

Options for preparing a drink from fresh apricots can be very diverse. You don't have to limit yourself to just one component. Juicy and tender fruits go well with most berries and fruits. To enhance the taste and aroma, spices are allowed to be added to the compositions.

A spicy drink with cloves. In addition to apricots, we only need water, sugar and a few cloves. We select the volumes of components ourselves, based on personal preferences. Place the fruit halves in a saucepan, add sugar and add water. Place the mixture on the fire and bring to a boil. After that, with medium boiling, the composition must be boiled for 3 minutes, removed from the stove and left under the lid for 10 minutes. It is at the moment when the product is removed from the stove that cloves are added to it. It is better to remove this component before use.

Tip: If it so happens that only fruits that are not very ripe or not the most aromatic are available, you can cook a delicious compote from them. Just before starting processing, it is recommended to remove the skins from the fruits, scald them with boiling water, drain the water and repeat the manipulation again.

Vitamin compote. We will need 6-7 fresh apricots, a couple of small apples, a handful of pitted cherries or any other berries, 5 tablespoons of sugar. Grind all components to the required degree and place in a cooking container. Pour in 3 liters of water and bring the mixture to a boil. After this, add sugar, mix the mixture and cook it for no more than 5 minutes over low heat under the lid. Let the compote sit for 15 minutes and consume.

If you wish, you can completely exclude sugar from the given recipes or decide for yourself how much you need to use this product. Considering the fact that here it does not act as a preservative, this nuance will not affect the storage features in any way.

Apricot compote without pits with rum

Ingredients:

Ripe apricots – about 3 kg
Sugar – about 1 kg
Water – 2.5 l
Rum – 3 tsp

Preparation:

First of all, it is necessary to select ripe, but not very soft fruits. Which will later be used for compote.
Place them in small parts in a colander and place them in boiling water. Then quickly pour cold water over them and remove the skin from the fruit.
Divide the apricots into two equal parts, remove the pits. Place the prepared product in jars.
Boil water with sugar, fill the container with the resulting syrup to the top. Add 0.5 tsp to each jar. Roma
Screw under the lids using a special seaming machine. Turn upside down. Cover them well with a blanket or any thick thick fabric. When the drink has cooled completely, after about a day, send it to the cellar or any cool place for storage!

Apricot compote with kernels

For 6 three-liter jars:

apricots (with pits) - 3 kg;
sugar - 0.3 kg;
water - 6 l.

Fill the jars with well-washed and dried fruits to about ?. Pour boiling water, cover with sterilized lids and leave for 20 minutes. Next, drain the liquid, add sugar to it and boil the syrup, then pour it into containers.

Dried apricot compote

Ingredients:

dried apples,
pears,
apricots,
cherry plum,
peaches,
cherry,
raisin,
quince 400 grams.
water 3 liters.

Cooking method:

Sugar to taste and depending on the composition and sugar content of dried fruits (approximately 2-4 tablespoons, but you can not use sugar at all) additives to taste: lemon, orange peel, mint (one sprig), cloves (several buds), cinnamon ( on the tip of the knife).
Pour the washed mixture of dried fruits with cold water (3 liters per 400 grams), bring to a boil, cook a little over low heat, close the lid and let it brew (you can wrap the pan with an old blanket).
If you don’t like to eat fruit in compote, then pour the compote through a colander into another pan, adding sugar after separating the drink from the boiled fruit (so as not to waste some of the sugar on unnecessary fruit).
From boiled dried fruits, you can cook compote again, reducing the amount of water.
If the dried fruits are not mixed initially, you can first boil apples and pears for 15-20 minutes (since they take longer to boil compared to other fruits), and only then add other fruits.
For additional flavor, you can add half a lemon, orange peels or a sprig of mint. But you shouldn’t get too carried away with adding aromas and spices, because they can drown out the aroma of the fruit.
The cooking time can be varied, but the compote becomes more saturated, but the vitamins are partially destroyed.
Instead of boiling, you can pour boiling water over the dried fruits for several hours in a thermos with a wide neck.

Bon appetit!

Compote of plums, apricots and nuts

Ingredients:

one and a half kilograms of plums;
nuts (any to taste, but not too small);
apricots – 2-3 pieces;
granulated sugar – 800 grams;
water.

Cooking method:

We sort and wash the fruits.
We make a longitudinal cut in the fruit and carefully remove the seeds.
The fruits must remain intact, without damage (other than the cut).
The nuts need to be washed and soaked in boiling water for 5 minutes.
Then peel thoroughly.
We insert the nuts into the place where the plum pit was.
Sterilize containers.
Place the stuffed fruits on the bottom.
Remove the pits from the apricots and cut the fruit into rings.
Place apricot rings on top of the plums.
Pour boiling water over everything (carefully so as not to crack the jars).
Close the lid and leave for 1-15 minutes.
Pour water into a saucepan and put it on fire.
Slowly add granulated sugar, stirring constantly.
Cook until completely dissolved.
When the syrup boils, cook it for another 5 minutes.
Pour syrup into jars with fruits.
Roll up and wrap in a blanket until completely cool.
If you still have apricots after cooking, you can use them to make apricot juice, instructions for making which we have also included in our collection of recipes on the site.

Bon appetit!

Apricot mojito

Mojito is a rum cocktail, but what it has in common with conservation is the freshness that mint gives to the drink . You can make a refreshing compote from the following ingredients:

apricots – 20 pcs.;
lemon – 1 ring, 1.5 cm thick;
mint – up to 10 leaves;
sugar – 1 tbsp.

Cooking method:

Prepare all ingredients and place in a 3-liter jar.
Pour boiling water over it, turn it over and cover with a blanket.

Cooking compote from frozen apricots

To carry out a very simple manipulation, take 20 medium-sized apricots, 5 tablespoons of sugar, the zest of one lemon and water (based on a 3-liter jar).

Bring 3 liters of water to a boil in a saucepan. Immediately after it boils, add apricots. You don’t even need to defrost them, just rinse them thoroughly under cold water.
We wait as long as necessary until the mass boils a second time (at medium intensity of fire, there is no need to increase it).
Then add sugar and reduce heat to low. You only need to cook the mixture for 3 minutes with the lid closed.
After this, remove the pan from the stove, but do not remove the lid. Infuse the compote for a quarter of an hour. It can be consumed hot, warm or chilled.

When boiling apricot compote, some housewives, especially if they plan to close it for the winter, use more sugar than recommended in recipes. This allows you to obtain a concentrated product that is not consumed in its pure form. If necessary, it is diluted with water or tea, achieving the optimal degree of sweetness. The main thing is that the liquid used is boiled, otherwise you may get an upset stomach.

With grapes

We will need:

apricots – 0.35 kg;
grapes – 0.15 kg;
water – 2 l;
sugar – 150 g.

Preparations:

Peel the fruit, remove the seeds and place in a jar.
Wash the berries, sort them, remove them from the bunches and place them on top of the apricots.
Prepare syrup from water and sugar.
Pour boiling syrup over the fruit and cover with a lid.
Infuse the compote for 24 hours.
Drain the syrup and boil again.

Pour the hot sweet liquid over the fruit again, after which the container can be closed.
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Double Fill Recipe

This method is especially popular among housewives, as it does not require sterilizing cans and lids before sealing containers with drinks. There is also no need to prepare the syrup in advance, because the sugar is simply poured into a jar where fermentation occurs.

Ingredients:

apricots - half a kilogram;
sugar - 150 grams;
boiled water - 2 liters.

Preparation:

Apricots are washed and the pits are removed. Next, they fill the jars to one third of their volume. Sugar is poured on top of the fruit. You need to boil water in advance and pour it into half the container. You need to let it brew for twenty minutes, but no more, so that the glass container does not have time to cool.

Next, put a pan of water on the fire to refill. When it boils, pour it into the jars again, but this time to the very top. Now they can be rolled up with tin lids and turned upside down. You need to store it wrapped in a towel or blanket, and after cooling, send it to a cool, dark place until winter.