Summer is the season of fresh berries and fruits, which not only give a palette of tastes and aromas, but also contain many vitamins and other useful substances. You can save them for the long winter using various canning methods. In particular, apricots and plums will make a delicious compote.
It is necessary
-
- 500 g apricots;
- 500 g plums;
- 1 liter of water;
- 200-400 g of sugar.
Instructions
Step 1
Select slightly unripe apricots for canning: soft fruits boil and shrink during sterilization, and the syrup becomes cloudy, and in general the compote looks unpresentable. But completely unripe fruits with greenery are also not worth taking, since the compote will not receive the proper taste and aroma. The flesh should be firm, but not coarse.
Step 2
Choose fleshy, large or medium-sized plums for compote with a small, easily separating stone. It is desirable that the fruits are of the same size and color, as well as the same degree of maturity.
Step 3
Rinse the apricots thoroughly in running water and divide into halves, removing the pits. To prevent them from darkening in the air, keep them in cold water until you put them in jars. Wash the plums, cut each in half and remove the pits.
Step 4
Then prepare the compote cans: rinse with baking soda and rinse. In this case, sterilizing them over steam or in a preheated oven is not necessary.
Step 5
Place the apricot halves and plums, cut side down, into jars about shoulder length. Then split 5-8 apricot kernels, remove the kernels and add them to the fruit jars. This is necessary to give the compote a special aroma.
Step 6
Prepare the filling for the compote: heat the water in a saucepan, add sugar and stir it over low heat until it is completely dissolved. Bring the syrup to a boil, remove from heat, and strain through cheesecloth or a fine sieve to remove the fine suspensions sometimes found in granulated sugar. Pour the syrup over the apricots and plums in the jars so that they are completely covered. Otherwise, during sterilization, the apricots will darken and take on an unkempt appearance.
Step 7
Cover the jars with lids and sterilize for the following time: with a capacity of ½ liter - 10 minutes, 1 liter - 12-15 minutes, 2-3 liters - 30-35 minutes. Then seal the cans tightly and place with the neck down. If possible, try to cool the compote quickly so that the fruits do not soften and lose their elasticity, and store in a cool place.
