Apricot Compote

Preface !!

1. Wash compote jars with screw caps VERY clean – the shelf life depends on the fact that you work here exactly and cleanly

preparation

1. Wash, halve and remove the apricots – ripe but firm, perfect fruits should be without damage – every pressure point should be removed
2. Fill a high baking sheet (approx. 2 cm high) with hot water – preheat the oven to 100 degrees
3. Boil the water together with the sugar and citric acid until the sugar is dissolved

preparation

1. While the water is boiling, the apricot halves are placed in the glasses – then immediately pour the sugar water over the fruit in the glasses – leave a 2 cm wide rim at the top of the glass – put a tablespoon of apricot schnapps on each glass and screw the glasses tightly – then put the glasses in the prepared water bath in the oven – sterilize for about 30 – 45 min at 100 degrees – when the sugar water in the glasses shows small air bubbles then you are done
2. then switch off the oven and open the oven door 1/3 – leave the glasses in the oven for a while with the oven door OPEN so that they can cool down slowly – after a while you can hear the glass lid crack when the vacuum is created – recognizes whether a glass is hermetically sealed you think that the lid, which was arched upwards when it was hot, now arches downwards and no longer cracks when you press on it

tip

1. It can happen that the top half of the apricot fruit in the glass protrudes from the sugar water and after a long period of storage it turns a little brownish due to contact with oxygen – THAT DOES NOT AFFECT THE QUALITY OF THE REMAINING FRUITS !!! In this case, I personally dispose of the top brownish fruit, the remaining fruits are perfect.

Quantity advice for MY Bormioli jars

1. approx. 600 g apricots and 400 ml sugar water for a large glass (1 liter capacity) – approx. 300 g apricots and 240 ml sugar water for a medium glass (500 ml capacity) – approx. 180 g apricots and 160 ml sugar water for one small glass (250 ml capacity)

durability

1. Provided you have worked cleanly and the jars are sealed vacuum-tight, the compote jars can be stored in the cellar for up to 2 years without damage ….