Apricots halves in syrup for the winter without sterilization
I use canned apricots in winter for fruit salads, pastries and even porridge for breakfast. For this preparation, it is better to choose slightly greenish, unripe apricots, so that in the process the fruits do not boil and turn into a sweet puree.
Ingredients
- Apricots - 1,5 kg
- Sugar - 200 g
- Water - 1 l
- Citric acid - 1 tsp.
- Cinnamon - 2 sticks
- Cardamom - 6 pcs.
- Star anise - 2 pcs.
Step-by-step cooking recipe
Cook the syrup over low heat, combining sugar, water and citric acid and adding spices.
Wash the apricots, divide into halves, remove the seeds.
When the syrup boils, dip the apricot halves into it, mix gently and bring to a boil again.
Put boiling apricots in syrup into pre-prepared sterile jars, put spices there, cover with sterile lids.
Drain the remaining syrup back into the pan and boil again. Pour boiling syrup over the apricots to the top of the jars, roll up. Turn the cans of canned apricots upside down, wrap them up and leave them to cool for a day. The workpiece can be stored at room temperature.
