Bags from apricots for the winter - photo cooking recipes

Apricot - one of the most favorite housewivesfruit. Wonderful yellow, orange and red velvety fruits with ruddy sides are fragrant and seemingly store the warmth of the summer sun, and their flesh is full of delicious sweet nectar.

Apricot trees give a generous harvest, andit is not surprising that this particular fruit occupies one of the top lines in the hit parade of home preparations for the winter. We share with you the popular recipes for sunsets from apricots, tested by us in practice and received the maximum scores for excellent taste qualities of the results of our work!

Apricot jam

This is the most common recipe forpreparation of preparations from apricots. We very much like to spread apricot jam on toasts, use it as a filling for buns and even eat it in its pure form (in reasonable quantities, of course).

Ingredients:

• 1 kg of fresh apricots;


• 0,5 glasses of water;


• 6 cups of sugar;


• 1 vanilla pod;


• One lemon cut in half.

Preparation:

Divide each apricot in half, removebones and cut into quarters. Place them in a large saucepan with water and cook over medium heat until the fruit becomes soft. Pour into the pan lemon juice and throw out the crusts from the lemon.

From vanilla, scrape the seeds and also discard them,and the vanilla itself, along with the sugar, add to the pan. Place a small saucer in the freezer. Wait for the mixture to boil and cook it after that for another 5 minutes.

To check the availability of jam, typea small amount of it on a teaspoon and drip onto a chilled saucer. Leave it for a minute, then press down into the center of the drop with your finger. If it does not spread, but remains thick and slightly springs under the finger - the jam is ready.

Apricot jelly

Another recipe for sweet tooth. We are sure that the rich caramel taste and wonderful aroma of apricot marmalade will win your hearts. Dried marmalade can be cut into cubes and served for tea, or you can use it as an additive during preparation of muffins, cookies, home-made ice cream and other sweets. By the way, an excellent dessert is marmalade plates, poured with chocolate icing.

Ingredients:

• 1-1,2 kg of apricots (halves, pitted);


• 3.75 cups of sugar;


• Juice one lemon or ¼ cup apple cider vinegar.

Preparation:

Place apricots, sugar and lemon juice(apple cider vinegar) in a saucepan with a heavy base or a double bottom. Bring to a boil and simmer, stirring constantly until you get the weight you need. The longer you cook - the thicker the mass becomes and the denser the marmalade will turn out.

If you stop cooking early - you will getApricot sauce, ideal for pancakes and ice cream. If you cook longer - you will get a jam, which can be spread on morning toasts.

And, finally, jam, laid out on the baking sheet by layers anddried in an electric dryer or oven, turns into marmalade. For preservation, spread the mass from the pan into sterilized jars, so that to the top of them there remains 0.5-1cm. Keep the sealed cans in a water bath for another 10 minutes.

Apricot sauce with basil

If you have a barbecue, trycook an unusual recipe of apricot sauce with the addition of basil. It perfectly complements any dishes in which roasted meat is present. The sauce is perfectly stored for a long time in hermetically sealed dishes, so if you want, you can prepare it for future use. We liked his taste so much that we decided to preserve a whole can (see photo).

Ingredients (for making one cup of sauce):

• 2 apricots;


• 2 tablespoons of white wine vinegar;


• A tablespoon of sugar;


• A tablespoon of fresh basil (or a teaspoon of dried basil);


• ¼ cup vegetable oil.

Preparation:

Place 2 ripe fresh apricots (withoutbones), 2 tablespoons of white wine vinegar and a tablespoon of sugar in the thicket of the blender. Stir until homogeneous. Without turning off the blender, gradually pour a quarter cup of vegetable oil into the bowl.

Continue to beat until the weight isthickens. Then add a tablespoon of fresh (or a teaspoon of dried) basil. Stir until the basil is evenly distributed over the apricot mass. The sauce is ready.

Author: Katerina Sergeenko