Water-bath apricot compote

Name: Water-bath apricot compote
Ingredients: 20 ripe; firm apricots; 7 tablespoons sugar; 2500 ml water for the jars; 6000 ml water for the water bath

Syrup - Water-bath apricot compote by Florina E. - Recipia

Most jars hold three apricots, and water-bath apricot compote is sealed with sugar and water before being boiled in a water bath. Once cooled, the fruit stays in the syrup and keeps for winter, ready to serve cold. I choose apricots that are ripe but still firm, so I can arrange them without crushing them. Preparation: 20 minutes. Cooking: 25 minutes. Resting: 12 hours. Total time: 12 hours and 45 minutes. Servings: 7 jars. About 100 kcal and 2 g of protein per serving.

Ingredients

20 ripe
firm apricots
7 tablespoons sugar
2500 ml water for the jars
6000 ml water for the water bath

Preparation

1. Wash and dry 20 ripe apricots, then prepare 7 clean 500 ml jars. 2. Put 3 apricots in each of 6 jars and 2 apricots in the last one. Add 1 tablespoon of sugar to each jar and divide 2500 ml of water among them, filling almost to the rim. 3. Seal the jars tightly and shake them until the sugar dissolves. 4. Set the jars in a large pot on a folded towel. Pour 6000 ml of water into the pot, enough to cover the jars, bring the water to a boil and boil for 25 minutes. 5. Leave the jars to cool completely for 12 hours without opening them.

Notes

Apricots that are ripe but still firm hold their shape better; soft ones may come apart by the end of cooking. Unbruised fruit is best, and with large apricots, take care not to force the lid when arranging them. Sometimes the skins crack in the water bath; the compote is still fine to drink, though the escaped flesh makes the syrup a little cloudy. A quick shake is easy enough, but keep going until you can no longer hear the sugar hitting the glass. I serve it cold over semolina pudding, with an apricot and a little syrup in each serving. Before putting the jars away, check that the center of each lid is pulled down and does not pop when pressed. Store the sealed jars in a cool, dark place; once opened, keep the compote in the fridge and use it within 3 days.