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Apricot compote and plums without sterilization for the winter

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Kitchen World
Calorie content 48.9 kcal
Portions 3 l.
Cooking time 40 minutes
Proteins * 0.2 g
Fats * 0.1 g
Carbohydrates* 11.9 gr.
* per 100 gr. product
Apricot compote and plums without sterilization for the winter
Content

Apricot and plum are close "relatives" if viewed from the side of botany. And some varieties of these fruits are very similar in taste. Apricots are usually sweet and sour, but plums can be completely different. From honey and sugary sweet to very sour. Choose according to your taste.

Ingredients

Cooking process

step 1 out of 7
Prepare all ingredients. Sort out plums and apricots. Leave only ripe and unspoiled fruits. Wash them and dry them a little. When rolling this compote, you can use fruits, both with seeds, and without them. This will not affect the taste in any way, but it will shorten the shelf life of the compote (with the seeds, the compote is stored for less time).
step 2 out of 7
Prepare compote jars. Wash them with baking soda and dry. Put the plum in the jar. At the same time, in each piece, make punctures with a toothpick. Thanks to this, the plums will not burst the moment they are flooded with boiling water.
step 3 out of 7
Send apricots to the jar for the plums.
step 4 out of 7
Pour sugar next to the apricots. Depending on your taste preferences and the type of plum that you use to make the compote, the amount of sugar can be varied either up or down.
step 5 out of 7
In a saucepan, bring water to a boil and immediately pour over the fruit in the jar. Pour water up to the very edge of the neck.
step 6 out of 7
Roll up the cover with a special machine or tighten the screw tightly.
step 7 out of 7
Turn the jar upside down and back several times to help dissolve the sugar. Then put the jars of ready-made compote to cool by wrapping them in a towel or blanket. It is necessary to store jars with apricot-plum compote in a pantry or cellar.
Bon Appetit!

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