Заготовки из абрикосов на зимуApproaching harvest season and with him – season preparations and preservation of vegetables and fruits for the winter. Residents of the southern part of the country remove the crop from their own trees, inhabitants of the Northern – buy cheap vegetables on the markets, but all they are concerned about in this period, maximum preservation of delicious vitamin gifts of nature to the onset of cold weather.

Apricot is one of the most popular Housewives fruit. Wonderful yellow, orange and red velvet fruits with ruddy sides are fragrant, and seemed to carry the warmth of the summer sun, and their pulp is full of delightful sweet nectar.

Apricot trees provide a rich harvest, and it is no surprise that this fruit is one of the top lines in the hit parade of domestic preparations for the winter. We share with you popular recipes закаток apricots, tested by us in practice and have received maximum points for the excellent taste of the results of our work!

Apricot jam

This is the most common recipe for making blanks of apricots. We love to smear apricot jam on toast, use it as a filling for cakes and even have it in its pure form (in moderation, of course).


  • 1 kg fresh apricots;
  • 0.5 cups of water;
  • 6 cups of sugar;
  • 1 vanilla pod;
  • One lemon, cut in half.


Separate each apricot in half, remove the seeds and cut into quarters. Place them in a large pot of water and cook on medium heat until fruit is tender. Squeeze the lemon juice in a saucepan and then discard the crust from a lemon.

Заготовки из абрикосов на зиму

From vanilla выскребите seeds and also discard them, and the vanilla together with the sugar, add it to the pot. Place a small saucer in the freezer. Wait until boiling fruit mixture and cook it after that for another 5 minutes.

Заготовки из абрикосов на зиму

To test the readiness of the jam, dial a small amount of the teaspoon and put on cooled saucer. Leave it on for a minute, and then push in the centre drops finger. If it does not spread, and remains thick and slightly springy under the finger – jam ready.

Заготовки из абрикосов на зиму

Apricot marmalade

Another recipe for a sweet tooth. We are sure that the rich caramel taste and wonderful aroma of apricot marmalade conquer your heart. Dried fruit jelly can be cut into cubes and submit to the tea, and can be used as an additive in the time of the preparation of cakes, cookies and homemade ice cream and other sweets. By the way, a great dessert – plates jelly, covered with chocolate glaze.


  • 1-1,2 kg apricots (halves, without stones);
  • 3,75 Cup sugar;
  • The juice of one lemon or one-fourth Cup of Apple cider vinegar.


Place the apricots, sugar and lemon juice (Apple cider vinegar) in a pot with a heavy base or double bottom. Bring to a boil and boil, stirring constantly until not get mass desired thickness. The longer you cook – the stronger becomes the mass and the denser get marmalade.

If you stop cooking sooner – you’ll apricot sauce, ideal for pancakes and ice cream. If поварите longer – you’ll have a jam that can be spread on the morning toast.

And, finally, jam, laid out on the cake layers and dried in электросушилке or oven turns into a jelly. For conservation lay a lot of pots in sterilized jars, so that the upper part of them remained 0,5-1see Sealed banks keep on a water bath for 10 minutes.

Заготовки из абрикосов на зиму

Apricot sauce with Basil

If you are planning a BBQ facilities, try to cook this recipe sauce made of apricots with the addition of the Basilica. He perfectly complement any meal, in which there is roasted meat. The sauce is excellent long time is stored in a tightly closed container, so you can prepare it for the future. We liked his taste, that we decided to preserve the whole Bank (see photo).

Ingredients (for preparation of one Cup of sauce):

  • 2 apricot;
  • 2 tablespoons white wine vinegar;
  • Spoonful of sugar
  • Tablespoon fresh Basil (or a teaspoon dried Basil);
  • fourth Cup of vegetable oil.


Place 2 ripe fresh apricots without stones), 2 tablespoons white wine vinegar and a tablespoon of sugar into the blender. Stir until smooth. Without turning off the blender, gradually pour in a Cup quarter Cup of vegetable oil.

Continue whisking until the mixture thickens. Then add a tablespoon fresh (or teaspoon dried) Basilica. Stir to distribute the Basilica of the apricot mass. The sauce is ready.


Author: Kateryna Sergeenko

Tags: procurement of apricots for the winter,
how to close the apricots for the winter,
what to cook from apricots for the winter

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