Preserving recipe
Apricot compote for preserving
Fruity apricot compote with lemon juice. Ideal for cakes, desserts or as a sweet store-cupboard supply.
Preparation
40 min.
40 min.
Cooking time
30 min.
30 min.
Servings
32
32
Jars
8
8
Difficulty
Easy
Easy
Ingredients
For 8 jars of approx. 500 ml:
- 4.2 kg apricots, weighed after stoning
- 1.3 l water
- 500 g sugar
- 150 ml lemon juice
- 1 tsp vanilla extract, optional
- 1 pinch of salt
- 4.2 kg apricots, weighed after stoning
- 1.3 l water
- 500 g sugar
- 150 ml lemon juice
- 1 tsp vanilla extract, optional
- 1 pinch of salt
Method
1. Clean the jars and lids thoroughly and prepare them hot.
2. Wash the apricots, halve them and remove the stones.
3. Bring the water, sugar, lemon juice, optional vanilla and salt to the boil.
4. Add the apricot halves and heat gently for 3 to 4 minutes.
5. Fill the hot compote into the prepared jars. Leave about 2 cm headspace.
6. Wipe the jar rims clean, place the lids on top and close tightly.
7. Process in a preserving cooker or water bath at 90 °C for about 30 minutes.
8. Leave to cool and check that the lids are firmly sealed.
2. Wash the apricots, halve them and remove the stones.
3. Bring the water, sugar, lemon juice, optional vanilla and salt to the boil.
4. Add the apricot halves and heat gently for 3 to 4 minutes.
5. Fill the hot compote into the prepared jars. Leave about 2 cm headspace.
6. Wipe the jar rims clean, place the lids on top and close tightly.
7. Process in a preserving cooker or water bath at 90 °C for about 30 minutes.
8. Leave to cool and check that the lids are firmly sealed.
Storage
Store in a cool, dark and dry place. Keep opened jars in the fridge and use within 2 to 3 days.
Shelf life
Keeps for approx. 6 to 12 months if prepared hygienically.
Safety note
Use only fresh, sound fruit. Do not reduce the lemon juice. Discard jars with mould, fermented smell, bubbles, bulging lids or leaking seals.