Article content
Canning apricots is one of those summer activities that makes sense – and gives a result that lasts. Apricots ripe just right, full of sun and juice, can with a little care be turned into a delicious apricot compote that will be a welcome companion not only in the winter months but also during chilly spring days. Whether you have it on its own or as an accompaniment to yogurt, porridge or ice cream, one thing is certain – 30 jars definitely won’t be enough.
Why preserve apricots?
Apricots are among the juiciest and tastiest summer fruits. They have a pronounced yet delicate flavor, a beautiful orange color and a high content of vitamins and antioxidants. In compote they retain their shape, aroma and taste, and if you use the right ratio of sugar and citric acid, the result will amaze you – without unnecessary cloying sweetness and with a gentle refreshing note.
What you’ll need:
- apricots – preferably firm, ripe but not overripe (quantity according to number of jars)
- sugar – approximately 400 g per 3-liter jar
- citric acid – ½ teaspoon per 3 liters of syrup
- water – boiled, for preparing the syrup
- jars with lids – ideally sterilized
Step-by-step procedure
1. Prepare the apricots
Thoroughly wash the apricots, halve them and remove the pits. If they are too large, you can cut them into quarters. Fill the jars with fruit as much as possible – apricots will “settle” a little when scalded.
2. Pre-scalding
Fill the jars with hot water directly from the kettle and let stand for about 15 minutes. This softens the fruit and begins to release its own juice, which helps the syrup penetrate better.
3. Prepare the syrup
Pour the water from the pre-scalding into a pot, add the sugar and citric acid. Bring to a boil and simmer for about 5 minutes over low heat. The syrup should be clear and fragrant.
4. Canning
Pour the hot syrup over the fruit in the jars up to the rim, close with sterilized lids, turn them upside down and let cool completely. No further sterilization is necessary – if you maintain cleanliness and temperature, everything will keep for a long time.
5. Storage
Store cooled jars in a dark, dry and cool place – for example in a pantry, cellar or larder. With proper storage they can last for several years without losing flavor or color.
Why we love this recipe?
- No chemicals – no preservatives, colorings or additives
- No sterilization – saves time and energy
- Full fruit flavor – apricots retain their natural sweetness and gentle tartness
- Versatile uses – suitable for pies, desserts, breakfast porridges or just by the spoonful
Tips for a perfect result
- You can add a cinnamon stick, a couple of cloves or vanilla to each jar for a more aromatic flavor.
- If you want the compote to be really “pretty,” choose smaller apricots and arrange them with the cut side out.
- Add a few whole dried plums – they will enhance the flavor and add color.
- After canning, let the jars cool under a cloth – slower cooling helps the lid seal better.
Conclusion: Apricot compote that lasts for years – but disappears in days
Canning apricots is a love for life. The recipe is simple, the result stunning and each opening of a jar in winter is like a small return to a summer day. If you’re canning for the first time, start with ten jars. If you have experience, you know that 30 jars still won’t be enough.
