Composition / ingredients
Cooking method
1. Wash the apricots and apples and arrange them in three-liter jars, filling them by one-third. Put the apricots whole, apples can be either put whole or cut into quarters, while removing the cores.
2. Fill the jars with boiling water to the top. Do this carefully and in small portions so that the glass does not crack. Cover the jars filled with boiling water with lids and leave until completely cooled.
3. Drain the liquid from the jars into a large saucepan, add sugar and bring to a boil.
4. Pour boiling syrup over the jars - again in parts so that the jars do not burst. Fill to the top, after which the jars need to be rolled up with sterilized lids.
5. Wrap the jars with a blanket upside down until completely cooled.
The compote is ready and you can put it away for storage.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Apricots - 46 kcal/100g
- Canned apricots - 50 kcal/100g
