Apricot compote from apricots for a 3 liter jar for winter

Step-by-step cooking

1. Step 1:

   

   Apricots for compote should be selected dense, without damage and rot, but ripe, unripe fruits can make the drink bitter. Fruits are carefully washed, but carefully, so as not to damage the skin, we throw the apricots into a colander, let the water drain from the apricots.

2. Step 2:

   

   It is better to take three-liter cans for harvesting. Cans and lids are well washed with soda, cans are sterilized in one of the usual and reliable ways, for example, in the oven. We put wet cans in a cold oven on the grill with the neck, turn it on at 150 degrees, keep the cans in the oven for 20 minutes. Boil the lids and dry them.

3. Step 3:

   

   Fill the jars with apricots so that they exceed the entire volume of the container by one third. Boil water in a kettle, pour boiling water over apricots in jars. Pour boiling water into the jars in small parts, for example, with a ladle, so that the jar does not burst from a sharp temperature drop. Cover the jars with lids. Leave for 20 minutes.

5. Step 4:

   

   Then we drain the water from the cans into a saucepan, it is better to use a special lid with holes so that the apricots do not fall out of the jar. Pour sugar into a saucepan with water. If desired, the amount of sugar can be increased to be sure that the workpiece will not deteriorate and will be stored for a long time, and the finished compote can simply be diluted with boiled cold water before serving. Bring the syrup to a boil, stirring with a spoon so that the sugar completely dissolves.

6. Step 5:

   

   Pour boiling syrup over apricots in jars, up to the shoulders of cans. Immediately roll up the lids of the jar. Turn the jars upside down, wrap them with a warm blanket and leave them overnight until completely cooled at room temperature.

7. Step 6:

   

   We remove the jars of compote for storage in a cool pantry until winter. Enjoy your meal!