Strawberries, strawberries and apricots are the very first to hit the market. Time to get your first sweet supplies.
It is necessary
- Apricot compote with mint (for 6 liters):
- - apricot 1 kg;
- - lemon 1/2;
- - mint or lemon balm 1 bunch;
- - sugar 3 tbsp.
- Apricot jam with lemon peels (for 1-1.5 liters):
- - apricot 2 kg;
- - lemon 2 pcs;
- - sugar 1.5 kg.
Instructions
Step 1
Apricot compote with mint
Rinse apricots and mint. For mint, remove the leaves from the stems. Fill three-liter jars halfway with fruits, sprinkling with mint leaves. Pour boiling water over to the top, cover and leave for 30 minutes. Put plastic lids with holes on the jars and drain all the water into one pan, add another glass of water and sugar, stir until it dissolves completely, and cook for 5 minutes.
Step 2
From the moment it boils, squeeze the lemon juice and cook for another 20-30 seconds. Then pour hot syrup over the jars, cover with lids and leave for 20 minutes. Then roll up the cans, turn upside down and leave at room temperature for 1 day. Then put it in a cool, dark place.
Step 3
Apricot jam with lemon peels
Rinse the apricots, remove the pits, add half the sugar and leave for a day, then stir and cook for 15 minutes. Remove from heat and cool. Peel the lemons, cut the peel into small cubes. Beat the boiled apricots with a blender until smooth, add the remaining sugar, stir and cook over low heat, stirring occasionally, for about 20 minutes. Add lemon peels and cook for another 40 minutes.
Step 4
Spread the jam in sterilized jars, close with plastic jars and leave at room temperature for a day. Store in a dark place.
