A delicious tonic compote of apricots with red currants for the winter without sterilization is prepared quickly and stored for 2 years. The drink is moderately sweet, fragrant, invigorating. The fruits in it, unfortunately, lose most of the vitamins, but this does not prevent them from enjoying their taste and remembering the summer for the rest of the year.
- Apricots – 1 kg.
- Redcurrant – 500 g.
- Sugar – 500 g.
- Water – 5.5 liters.
Yield: 2 cans of 3 liters.
How to cook:
1. From this amount of products, two 3-liter jars of apricot and currant compote are obtained for the winter without sterilization.
For canning, you need to choose a ripe, not rumpled, healthy red currant. The berries must be carefully, trying not to damage the skin, separated from the twigs, remove the leaves, discard the crushed fruits. Pour currants into a convenient container and rinse under a diffuse stream of cold water. Let the water drain.
2. Apricots for compote need juicy, ripe, but with strong, undamaged pulp. Each fruit should be washed by hand, cut in half along the groove and the stones removed. Let the water drain.
You can make compote with whole apricots, but in this case, its shelf life will be halved.
3. Prepare jars for canning. They must be sterilized over steam or in the oven, dried. Distribute berries and fruits equally among two three-liter jars. Fruits should occupy at least a third of the total volume.
4. Boil 5.5 liters of water. Slowly pour water into jars of apricots and red currants. Cover jars with lids and wrap in a blanket. The fruits should warm up well.
5. After 15 minutes, carefully drain the water into the pan. Wrap the banks again so that they do not cool down. Pour granulated sugar into a saucepan with fruit infusion. Mix and put on fire. Bring to a boil and cook for 5 minutes. Make sure all the sugar has dissolved.
6. Carefully pour hot syrup into jars. Roll up immediately.
7. Banks turn over and wrap with a blanket for a day. Long cooling replaces sterilization.
A day later, a compote of apricots with red currants for the winter without sterilization can be turned over and put away for storage. Homemade blanks must be stored away from heating devices in a dark, dry place.
Enjoy your meal!