Apricot preparations for the winter

From ripe, soft apricots of bright orange color you can prepare an appetizing and aromatic jam. The highlight of my homemade recipe is the nice smooth consistency of the jam.In the final product you will not see any apricot skins or coarse veins, only a delicate thick orange mass.

This delicacy, or rather sweetness, like candied apricots is easy to prepare at home. We invite you to try a simple recipe and master the preparation of candied fruits at home.

This fruit jelly will appeal to children and adults. The most important advantage of this preparation is that it is prepared without the addition of gelatin and is a natural product, which means that apricot jelly prepared according to the proposed recipe is much healthier than jelly prepared using gelatin or other artificial thickeners.

This recipe for making apricot jam without sugar is very convenient to prepare for the winter because... in the midst of canning, you need a lot of sugar to make compotes and jams... and cooking according to this recipe will save the family budget and the quality of the prepared product will not suffer. On the contrary, the result is a delicious natural product.

We suggest you try making dried apricots at home.Despite the fact that we are all very familiar with store-bought dried apricots, apricots or kaisa, if you have a lot of apricots, then it’s worth taking the time to wither them for the winter. Their taste will be more intense, and many times more vitamins will be retained! Although cooking itself at home, of course, the process is not so simple. But, as they say, the game is worth the candle!

Warm summer pampers us all with a wide variety of fruits and berries, which more than satisfy the body's need for vitamins.

Surprisingly not tasty, but aromatic melon, became the inspiration for the creation of the marshmallow recipe presented here. It was a pity to throw it away and the idea came to process it into marshmallow, adding other fruits. The raspberries were only frozen, but this did not in any way affect the quality or the resulting color of the finished leaf of our delicious oriental delicacy.

I offer housewives a simple homemade recipe on how to prepare aromatic and tasty apricot jam in slices or, more precisely, whole halves for the winter. The process of making jam is long, but extremely simple.

Apricot is a unique sweet fruit from which you can make many different kinds of delicious preparations for the winter. Our offer today is apricot compote with mint leaves. We will close such a workpiece without sterilization, therefore, it will not take much of your time, and the result will definitely receive the highest mark.

Amber apricot jam with kernels is the most favorite jam in our family. We cook it every year in large quantities. We keep some of it for ourselves and also give it away to family and friends.

Apricots require special attention during storage. Therefore, it is important to follow all recommendations from experienced housewives.

Today we offer you a selection of recipes for making fruit and berry jelly from juices. The main difference between jelly and preserves is its transparency. This dish is used as an independent dessert, as well as for decorating confectionery masterpieces. Also, jelly made from cranberry and lingonberry juice is ideal for meat and game dishes. The transparent delicate texture of the dessert does not leave children indifferent. They enjoy eating jelly, spreading it on toast or cookies.

Fragrant and very tasty apricots are an excellent base for making homemade syrup. This dessert dish has become increasingly popular lately, which is not surprising. The use of apricot syrup is quite wide - it is a grease for cake layers, an additive for pancakes or ice cream, and a filler for homemade cocktails.

If you don't make apricot jam because the veins are tough or you don't like straining the mixture through a sieve, then this method of making apricot jam is for you. I will tell you how to make thick and smooth, tender and tasty apple-apricot jam quickly and easily.

Apricot grows well and bears fruit in the southern regions. However, the cultivated varietal is too demanding on the climate, unlike its wild relative - zherdely. Yes, zherdela is the same apricot, but it differs from its cultivated counterpart in the smaller size of the fruit, less sugar and a non-edible seed. In principle, it is edible, but it is so bitter that it has no use in cooking. In all other respects, the pole can be used in exactly the same way as an apricot.

The topic of sweet preparations for the winter is always relevant. Red currants make us especially happy in cold weather and slush. And not only with its optimistic, positive-only color. Vitamins served on the table in the form of aromatic marshmallows with a slight sourness are a miracle! Well, we can’t help but say that this yummy can be prepared in combination with other berries or fruits. The main thing is to want and have a great recipe on hand!

Apricot marshmallow is an incredibly tasty delicacy. In addition, the main advantages of preparing this preparation include the use of a very small amount of sugar and the speed of preparation. You can prepare apricot pastille in various ways. In this article we suggest familiarizing yourself with the most popular recipes for making this dessert.

Harvesting homemade dried apricots is the best way to preserve apricots for the winter. After the process is completed, up to 30% of vitamins and up to 80% of microelements remain in the dried fruit, which makes it indispensable in the cold season. In addition, dried apricots are very tasty; they are perfect for adding to desserts and as an independent treat for tea.

Dried apricots are divided into three types: apricots, dried apricots and kaisa.They differ in the method of drying and in what form this apricot is dried.

In the summer it’s so nice to enjoy delicious fresh and sweet apricots, but how can you please yourself with these fruits in the winter? Of course, you can buy them in the supermarket, but there will be nothing healthy in them, and the taste leaves much to be desired. In this case, frozen apricots come to the rescue.

To prepare apricot juice with pulp, you will need ripe fruits. Overripe ones are also suitable, but without mold, rotten areas or other signs of product deterioration.

Apricot sauce is a universal apricot seasoning that is easy to prepare for the winter at home. After all, juicy, velvety, aromatic apricots are good in any homemade preparations. And the carotene contained in fruits remains even after heat treatment and improves metabolism, is a pigment that removes toxins.