Apricots In Syrup

Introduce

Chef :

cookpad.japan

Apricots In Syrup

I happened to find some fresh apricots at the supermarket one day and challenged myself to preserve them in syrup. It's been 4 years since my first attempt. The first year I just made a small amount, and perhaps because of that it was a big success. The next year I reduced the sugar, but that version wasn't sweet enough, so I took the syrup out of the jar and added more sugar. On the 3rd year I wasn't able to seal the top on properly, so I had to throw away half of the 5 kilos I'd preserved.

Ingredient

1 kg

Apricots (fresh)

250 grams

Sugar

250 grams

Water

2 tbsp

White liquor (high-alcohol content flavorless liquor)

Cooking instructions

* Step 1

Sterlize the jars and lids in boiling water.

* Step 2

Invert the jars on a clean kitchen towel.

* Step 3

Wash the apricots. Cut them into half following the peach-like line that runs lengthwise on the fruit. Take out the pits.

* Step 4

* Step 5

* Step 6

Make the syrup. Bring the water to a boil, and dissolve the sugar.

* Step 7

Bring plenty of water to a boil in a pot, and put the apricots as well as the pits in. Boil the fruit on high heat for about a minute and a half.

* Step 8

Drain the apricots into a colander. Pack the apricots and pits into storage jars, leaving no gaps.

* Step 9

Put a little white liquor into the jar. Bring the sugar syrup back to a boil, and pour it into the jars up to the rims. Screw the lids on loosely.

* Step 10

Put the jars in a hot water bath with the lids still loosely screwed on, and boil the jars for 7 minutes to eliminate the air in them. Screw the lids on tightly and boil the jars for another 5 minutes.