Delicious apricot syrup: options for making apricot syrup at home

There are quite a few ways to make apricot syrup. Today we will try to understand the most popular technologies.

Apricot selection

For syrup, the ripest and most juicy fruits are selected. No matter how clean the apricot skin may seem, they must be washed and dried on wire racks.

Some syrup recipes call for removing the drupes and peeling the skins before cooking. The skin is removed by first scalding the apricots with boiling water. This procedure is quite troublesome, so in our selection of recipes there is no need to peel apricots during the cooking process.

Cooking options

Classic apricot syrup recipe

This method involves placing fruit in boiling sugar syrup.Amount of required products: per kilogram of peeled apricots take 1 kilogram of sugar and 300 milliliters of water.

Initially, washed apricots are cut into two parts and freed from large seeds. The fruit halves are halved again and the quarters are placed in the boiling sweet mass. The fire is immediately turned off. The fruits in the syrup are left to brew under the lid for 5-6 hours. After this, the quarters are removed with a slotted spoon, and the syrup is boiled again. Thus, apricots are placed in boiling water and allowed to cool naturally 3-4 times. It is preferable to perform four passes. This way the syrup will have the most intense taste. At the end of cooking, the fruits are placed on a sieve and allowed to drain. The finished apricot dessert is heated over high heat for five minutes and packaged in sterile bottles.

This recipe takes quite a lot of time to prepare. To save time, you can use a relatively quick recipe.

Quick apricot syrup recipe

Two kilograms of peeled and halved apricots are poured with 500 milliliters of water. Place the bowl of food on the fire and cook for 40 minutes. Keep the lid of the pan closed and stir the fruit periodically for more even cooking.

After the pieces are thoroughly softened, they begin to filter them. To do this, place a fine sieve on a small saucepan and cover it with gauze on top. Apricots along with liquid are passed through this structure, but the pulp is not ground, but is allowed to flow around on its own. This may take from 2 to 4 hours. If you start pressing the mass with a spoon, the syrup will turn out cloudy.

Sugar is added to the resulting clear broth.You will need 600 grams of it for every 400 milliliters of aromatic decoction. To bring the syrup to readiness, boil it over a fire for 15 minutes. During this time it will have time to thicken thoroughly.

Rich syrup recipe without adding water

For this recipe you only need a basic set of products: apricots and sugar. Per kilogram of ripe juicy fruits take 1.3 kilograms of granulated sugar. Apricots are cut into small pieces and covered with sugar. Cover the saucepan with a lid and refrigerate for 10-12 hours. During this time, the fruit slices will produce juice. There will not be very much of it, but it will be enough so that the mass does not burn on minimal heat. It is best to use a pan with a thick bottom and a non-stick coating for cooking.

Heat the sweet mass with fruit for no more than 5 minutes. After this, the fire is turned off, and the apricots in sugar are allowed to cool. Afterwards, cooking continues at the same pace. In total, boil apricots for 5 minutes 4-5 times. Finally, the pieces of fruit are filtered through a sieve, and the syrup is boiled for a couple more minutes before rolling into jars.

If you do not remove the apricot pieces from the finished dish, you can preserve the syrup along with them. The “Interesting Videos” channel will tell you in detail about this method of preparing apricots in syrup

Syrup from dried apricots - dried apricots

Dried apricots can also be used to make syrup. To do this, take half a kilo of sugar and half a liter of water per 100 grams of dried apricots. Dried fruits are thoroughly washed and filled with cold water. The water should be cold, not hot or warm. Apricots are left to swell for 3-4 hours. After this, the bowl of fruit is sent to the fire. The water infusion is not drained.Boil the apricots until tender for 1.5 hours, and then grind them in a blender. The homogeneous mass is allowed to brew for another couple of hours, and then it is filtered. Add sugar to the broth and bring the syrup to readiness for half an hour over low heat.

Shelf life of apricot syrup

Poured into sterile jars, apricot syrup can be stored for 12 to 24 months. To preserve the taste of the product, the dessert is stored in a cool, dark place.