Strawberry, wild strawberry and apricots very first appear in the market. Time to prepare the first sweet stocks.
It is required to you
- Compote apricot with mint (on 6 liters):
- - apricot of 1 kg;
- - lemon 1/2;
- - mint or melissa 1 bunch;
- - sugar of 3 St.
- Apricot jam with lemon crusts (on 1-1.5 liters):
- - apricot of 2 kg;
- - lemon of 2 pieces;
- - sugar of 1.5 kg.
Instruction
1. Apricot with mint Apricots and mint wash out compote. At mint remove leaflets from stalks. Half fill 3-liter jars with fruits, pouring mint leaflets. Fill in up to the top with boiled water, cover with covers and leave for 30 minutes. Put on plastic covers with holes banks and drain all water in one pan, add one more glass of water and sugar, mix that it was up to the end dissolved, and you cook 5 minutes.
2. From the moment of boiling, squeeze out juice of a lemon and you cook 20-30 more seconds. Then fill in with hot syrup banks up to the top, cover with covers and leave for 20 minutes. Later roll up banks, turn upside down and leave so at the room temperature at 1 day. Later remove to the dark cool place.
3. Apricots wash out apricot jam with lemon crusts, remove stones, fill up with a half of sugar and leave for day, then mix and you cook 15 minutes. Remove from fire and cool. Clean lemons, cut a peel in small cubes. Shake up the boiled thoroughly apricots the blender in homogeneous mass, add the remained sugar, mix and you cook on small fire, periodically stirring slowly, about 20 minutes. Add a crust of a lemon and you cook 40 more minutes.
4. Spread out jam on the sterilized jars, close plastic jars and leave at the room temperature for day. On storage remove to the dark place.