Canning recipe
Apricot compote for canning
Fruity apricot compote with lemon juice. Great for cakes, desserts or as a sweet pantry 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 about 500 ml:
- 4.2 kg apricots, weighed after pitting
- 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 pitting
- 1.3 l water
- 500 g sugar
- 150 ml lemon juice
- 1 tsp vanilla extract, optional
- 1 pinch of salt
Preparation
1. Clean the jars and lids thoroughly and prepare them hot.
2. Wash the apricots, halve them and remove the pits.
3. Bring the water, sugar, lemon juice, optional vanilla and salt to a 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 water bath canner or preserving cooker at 90 °C for about 30 minutes.
8. Let cool and check that the lids are firmly sealed.
2. Wash the apricots, halve them and remove the pits.
3. Bring the water, sugar, lemon juice, optional vanilla and salt to a 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 water bath canner or preserving cooker at 90 °C for about 30 minutes.
8. Let cool and check that the lids are firmly sealed.
Storage
Store in a cool, dark and dry place. Keep opened jars in the refrigerator and use within 2 to 3 days.
Shelf life
Keeps for about 6 to 12 months if prepared hygienically.
Safety note
Use only fresh, sound fruit. Do not reduce the lemon juice. Discard jars with mold, fermented smell, bubbles, bulging lids or leaking seals.