Apricots in syrup for the winter. Such summer blanks in the cellar do not stagnate for a long time.
Cooking time 50 minutes
Apricots 2 kg
Sugar 700 g
Water 1 l
Citric acid 5 g
Sort the apricots and wash well.
Divide into halves and remove seeds. Fill clean jars with apricot halves to the top.
Boil the syrup and add citric acid. Based on 1 liter of water, 700 grams of sugar and 5 grams of citric acid.
Pour the syrup into jars and let stand for 10-15 minutes.
Put the jars for sterilization in hot water, cook 1 liter jars from the moment of boiling - 30-35 minutes.
Tighten with lids and put in heat until it cools completely.
Apricots in syrup are ready for the winter. Store in a cool place.
Bon appetit! Delicious blanks!