Apricot Compote

Apricot compote – recipe with photo, food preservation for the winter
rating: 4
wotes: 1

Cooking time: 1 h

Difficulty: Simple recipe

Recipe yield: 1,5 l

Apricot compote – food preservation recipe for the winter. Apricots for compote are best chosen with green, firm. Having divided into halves and removed the seeds, the apricots must be very tightly packed in jars. This compote is further used for making fillings in pies, for preparing various desserts and drinks.

Apricot compote ingredients

Apricot compote recipe

Pitted apricots for compote
1

To cook an apricot compote recipe, sort the fruits, rinse and halve, removing the seeds.

Pouring sugar syrup on apricots
2

Place the apricot wedges tightly in jars and pour over the hot syrup of water and sugar.

Rolling up jars of apricot compote
3

Cover the jars with apricots and syrup with lids and sterilize. Sterilize 0.5 L – 10 minutes, 1 L – 12 minutes, 3 L – 25 minutes. After sterilization, the jars with apricot compote immediately seal.

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