The apricot compote

apricots

for the syrup

1 l water

550-600 g sugar

To get a good apricot compote, use apricots with firm flesh. From soft overripe apricot compote is too soft, and the filling is too muddy, and, Vice versa, from the unripe apricot compote turns bitter.

Washed apricots cut in half, remove the seeds, placing them cut side down on glass or tin banks, quickly pour hot filling (or apricots will darken and close banks. Install them in the sterilization tank with hot water and sterilized.

Sterilization time banks are warming up to 85C, 20 minutes, and sterilization at 85C: banks with a capacity of 0.7-0.9 l - 25 minutes, banks with a capacity of 0.5 l - 20 minutes.

Solid apricots sterilized for 5 minutes longer. After sterilization banks immediately cooled.

You can cook apricot compote and without skin. The washed fruit is dipped in a colander or wire basket in almost boiling water, moderately acidified with citric acid (10 g per 1 l of water), and cooled rapidly in cold water. After that, the skin can be easily removed.

Some varieties of apricots are bitter seed nuclei, which contain bitter amygdalin from which storage can be poisonous hydrogen cyanide. So, before you make juice from whole apricots, first verify sweet if they had the nucleus.