If you have a good crop of apricots, do not be too lazy and prepare them for future use. And we will help you in this and tell you how to make apricot juice at home in the winter.
Apricot juice with pulp for the winter
Ingredients:
- apricots - 10 kg;
- sugar.
Preparation
Apricots are halved, bones removed, and the flesh is added to a large container. You can use absolutely any apricots - suitable and ripe, and slightly greenish. So, when all the apricots are cleaned, pour in cold water, the level of which will be 2-3 cm above the level of the apricot themselves, and put it on the stove. Periodically mix a long wooden spoon, so that nothing sticks. Stir can be safely, without fear of damaging the halves. Closer to the very moment of boiling formed foam, which is not necessary to remove. So, our apricots have begun to boil, we diminish the fire and cook them for 5-7 minutes. If the apricots are ripe and soft, then the cooking time in general can be reduced to 3-4 minutes. Our main task is to bring the fruit to a soft state in order to simplify the process of rubbing. When the time has expired, the fire is turned off and the mass is allowed to cool. And now we proceed to the process of rubbing. To do this, we take a colander with not very small holes, we collect apricots along with water, pour into a colander and as soon as the water drains, hands grind the fruit. The resulting mass is mixed. It turns out pretty thick. We pour water into it, bringing the juice with the pulp to the desired density. We bring it to a boil on high fire. Now we pour sugar, and if the used apricots were very ripe and sweet, then you can slightly acidify it with lemon juice. After boiling, boil the juice for 10 minutes. After that, pour it over sterilized hot jars. In this case, you need to collect the juice so that the flesh is evenly distributed among the cans. Immediately roll, turn, cover and leave to cool. Store such apricot juice with pulp better in a cool place.
Apple-apricot juice for the winter
Ingredients:
- apples - 5 kg;
- apricots - 3 kg;
- sugar - 700 g.
Preparation
Apples are cleaned from the core, in apricots we remove bones. Squeeze out the juice from the fruit. Pour it into a saucepan and put it on the fire. Bring to a boil, but do not boil, but then turn it off. Then add sugar, stir, again bring the juice to a boil and immediately pour it over the prepared sterile jars. We roll them up, turn them over, wrap them around and leave them till the complete cooling. And when they completely cool down, we put them in storage in a cool place - a cellar or a cellar.
Apricot juice for the winter - recipe
Ingredients:
- fresh ripe apricots - 8 kg;
- citric acid - 3 g;
- water - 1 liter;
- sugar - 400 g.
Preparation
Fresh ripe apricots are passed through the juicer, after removing the bones from them. Now boil the water, pour sugar into it and boil the syrup until it dissolves. Then pour it into the juice and stir. Bring to a boil and remove the foam. We boil for about 5 minutes. We pour out the apricot juice on the prepared banks and roll them up. Then turn them upside down, cover and leave so until the cooling.