Fruit preservation in its own juice has been known since ancient times and from time immemorial was the most gentle and at the same time the most natural and healthy type of preservation, even before the invention of freezers.
Apricots harvested in this way retain the maximum amount of nutrients and taste of the original product, are universal in subsequent use, and can be eaten even by diabetics, since some recipes are completely free of sugar.
The best recipes for apricots in their own juice
In this article, you can find and evaluate a wide variety of recipes used for cooking apricots in your own juice.
The most traditional and at the same time popular recipe for obtaining apricots in your own juice is the following.
For 1 kg of pitted apricots, 300-400 grams of sugar are taken.
First, the seeds should be removed from the prepared fruits. This is done in the usual way, cutting or even breaking the fruit into halves. Depending on your aesthetic preferences, you can leave the halves of the apricots for preservation, or you can cut them into two more parts, getting quartered slices.
Then they take dry, sterilized ahead of time jars, and fill them with apricot slices, while sprinkling them with sugar.
Advice! In order for the sugar to be evenly distributed across all the jars, it is best to do this at the same time (one spoonful of sugar in all the jars, the other in all the jars, etc.), given that one half-liter jar contains about 300 grams of fruit.
When stacking apricots, it is advisable to gently shake the jars periodically so that the fruits fit with maximum density. The filled cans are covered with a light cloth and placed in a cool place for 12-24 hours.
Since in the process of infusion with sugar, the apricots will let the juice out, and free space will be freed up in the jars, two methods are used to fill it:
- Or, use the contents of one of the cans to fill the free space in other banks.
- Or, in advance, in a small bowl, leave additional apricot slices with sugar for infusion, and use them the next day to fill the empty space in the jars.
After the required time has elapsed, fill the jars with fruits with sugar almost to the brim and place them in a pot of water for sterilization. Sterilization, if desired, can also be carried out in the airfryer, in the oven, and in the microwave - as it is more convenient for anyone. It is enough to sterilize half-liter jars for 10 minutes, and liter jars - 15 minutes. Immediately after the end of sterilization, roll up the jars with the lids and allow to cool at room temperature.
If you don't feel like fiddling with sterilizing cans filled with apricots, you can do otherwise. After freeing from the seeds, the apricots are cut into slices convenient for you (you can also leave the halves) and put in a suitable sized saucepan or bowl, at the same time sprinkling with sugar. For 1 kg of peeled fruits, 300 grams of sugar is taken. The saucepan is closed with a lid and everything is set aside overnight or for 12 hours in a cool place.
In the morning, a saucepan with apricots is put on low heat and after boiling 200 g of orange pulp are added to it. With constant stirring, the mixture of apricots, sugar and orange is boiled for about 5 minutes. When hot, the fruit mixture is laid out in sterile jars, a scalded mint leaf is added to each jar for aroma and the jars are closed with lids. They are stored in a cellar or refrigerator.
The resulting blank is ideal for use in Christmas or New Year's dishes.
This recipe produces apricots that taste as natural as possible, which can be eaten even by those who cannot tolerate sugar for various reasons.
Take 200 grams of water for 1 kg of apricots.
The fruits are traditionally cut into halves and the seeds are removed. The fruit is placed in a saucepan and cold water is added. Everything is put on heating until boiling. Reduce heat to a minimum, cover and periodically look into the pan, expecting the juice to begin to stand out. As soon as the juice starts to stand out, the product is considered ready. Then the choice is yours: either immediately put the apricots in the jars and begin sterilization, or try to boil the fruits until they soften.
With this method of making apricots in their own juice, sterilization is indispensable. It is traditionally held for 10 or 15 minutes, depending on the volume of the cans.
If you do not have the opportunity to insist fruit with sugar for a long time, then there is a recipe for quick preparation of apricots in your own juice. All production time in total will take you no more than 20-30 minutes. For 1 kg of peeled apricots, 200 g of icing sugar must be prepared.
The halves of apricots are placed in jars with cuts down as tightly as possible, covered with sugar and such an amount of boiled cold water is added to each jar that the total level of liquid does not reach 1-1.5 cm to the neck. After that, the jars are covered with lids and sterilized in boiling water, the level of which should reach from the outside to the jar shoulders, for about 10 minutes.
The jars are immediately screwed on with lids and cooled in a large container of water, into which cold water should be periodically poured.
Without heat treatment
This recipe should appeal to those who like quick and original solutions. In addition, apricots prepared according to this recipe in their own juice are practically indistinguishable from fresh fruits, with the exception of added sugar.
According to the recipe, you should prepare:
- 1 kg pitted apricots
- 250 g sugar
- A tablespoon of vodka
Rinse the apricots, dry them, remove the seeds, cut them into quarters if desired. Then put on sterile dry jars, sprinkle with sugar. Keep the cans cool for at least 12 hours. The next day, cut out circles from paper, 1 cm in diameter more than the diameter of the cans. Saturate these circles with vodka. Place them on top of the neck of the cans, close the top with a boiled polyethylene lid. Store the workpiece in a cool place.
Canning apricots in your own juice will give you a lot of joy if you remember to follow these helpful tips:
- Apricots for this harvesting method can be of any type and size. But if you use sugar for preservation, it is better to take harder fruits, even slightly unripe fruits are allowed. If you are making sugar-free blanks, try to use the most ripe, juicy and sweet apricots.
- Harvesting will not require a large amount of sugar from you, or it will please you with its complete absence - all the more scrupulously it is necessary to treat the procedures for cleaning fruits and jars from contamination and sterilizing them.
- Use only enamelled or stainless steel cookware. The use of aluminum containers for fruit preparation is excluded.
- To make the finished apricots look as attractive as possible, do not be lazy to cut the fruits into halves to remove the seeds, and do not break them.
From a variety of the best recipes for making apricots in their own juice, even a picky gourmet will be able to choose something suitable for himself.