Preserved apricots
Keep the taste of summer well into the winter months with homemade preserved apricots, which any beginner can make. Prepared according to this recipe, they are perfect for cakes, muffins and other pastries, or you can enjoy them on their own as a sweet dessert after lunch.
Ingredients · Servings 1 dose
- 3 kg apricots
- 1 liter of water
- 400-500 g caster sugar
- 1 pinch of citric acid
Method · 1 h 5 min
- Wash the apricots thoroughly, cut them in half and remove the pits.
- Prepare the marinade. Bring the water to a boil and add sugar and a pinch of citric acid, which will prevent the apricots from turning brown. Bring the marinade to a boil and stir to dissolve the sugar. Then let it cool slightly.
- Place the halved apricots in jars with the cut side down and pour over the hot sugar syrup.
- Sterilize filled and capped jars in a preserving pot for about 15-25 minutes at 85 °C. It depends on the degree of ripeness of the fruit.
