- 500g apricots;
- 500g drains;
- 1l water;
- 200-400g sugar.
Take away for canning slightly immature apricots: soft fruits when sterilized are brewed and shriveled, and syrup mutnates, and in general the compote looks unconsumable. But quite unripe fruit with greens is also not worth taking, as the compote will not get proper taste and aroma. The flesh should be dense, but not rough.
Choose for the compote fleshy, large or medium-sized plums with a small easily separable bone. It is desirable that the fruit be of the same size and coloration, as well as the same degree of maturity.
Rinse the apricots thoroughly in running water and divide into halves, removing the pitted. Lest they go dark in the air, keep them in cold water all the way to stacking in jars. Wash the plums, cut each in half and remove the pitted.
Then prepare cans for canning compote: rinse with baking soda and rinse. Sterilizing them over steam or in a preheated oven in this case is not necessary.
Stow the halves of the apricots and drain the slices down into jars about across the shoulders. Then split 5-8 pitted apricot, extract the kernels and add them to the fruit jars. It is necessary to give the compote a special fragrance.
Prepare the pour for the compote: heat the water in the pan, pour the sugar in and over a low heat stir it until completely dissolved. Bring the syrup to a boil, remove from the heat and strain through gauze or a fine sieve to peel it of the fine suspensions that are sometimes found in sugar sand. Pour the apricots and plums into jars with syrup so that it completely covers them. Otherwise, when sterilized, the apricots will go dark and become unkempt.
Cover the cans with lids and sterilize for the next time: with a capacity of ½ liters — 10 minutes, 1 liter — 12-15 minutes, 2-3 liters — 30-35 minutes. Then hermetically cap the cans and put the neck down. If possible, try to cool the compote quickly so that the fruit does not soften and lose its elasticity, and remove it to a cool place.