2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Nothing can compare to the taste of summer fruits - sweet, juicy and fragrant. In winter, as much as we want, we can not find fruits whose season is summer to be delicious. They usually have a beautiful appearance, but they lack the aroma and sweetness.
Apricots and peaches can be canned - they make wonderful compotes, which in the cold months you can use for direct consumption, and can also be used to irrigate marshmallows or to fill a delicious homemade cake.
Peach compote can also be made with peeled fruit. You should know that unpeeled peach compote is more fragrant. Here's what you need to make peach or apricot compote:
Necessary products: Fruits (peaches or apricots), sugar and water
Method of preparation: If you still decide to peel the peaches, the easiest option is to put them in boiling water and remove them almost immediately, then wash them with cold water.
Separate the fruit in halves and, if you want the peaches in quarters, remove the stones. Arrange the fruit in jars. Sprinkle each jar with 5-6 tablespoons of sugar. Pour cold water - the fruit should be covered and the water should reach the narrow ring of the jar. Seal with caps and bring to a boil for no more than 15 minutes, then allow to cool in a cool place.
Apricot jam
Necessary products: 1 kg of apricots, sugar 800 g, 3 lemons
Method of preparation: According to the technology above, peel the fruits, then put them in a bowl with the sugar and add the juice of 2 lemons and the peel of the third. Wrap the mixture well and put it in the refrigerator, it should stand for about 12 - 13 hours. The next day, cook the mixture for about half an hour over medium heat, stirring constantly, because there is a danger of burning. While the mixture is hot, pour into jars and close. The jam is ready for winter.
Peach jam:
Necessary products: 1 kg of peaches, 1 kg of sugar, water
Preparation: Cut the peaches that you have previously peeled into quarters and put them in water on the hob until they soften, then add the sugar and stir until completely melted. Leave for a quarter of an hour, then turn up the heat to boil the jam. After boiling, fill jars and close them immediately while hot.
It is possible to dry peaches and apricots, but it is better to make them into compote or jam - dried peaches and apricots will turn brown (unlike those sold because they are treated with different chemicals) and there are many high probability of mold.
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