For the compote take the Mature large fruit with firm flesh. Apricots cut at the notch and remove the bone. Halves of apricots put in the banks series, pretty tight.

I didn't have enough apricots – added peaches. Prepare syrup. Its concentration will depend on the acid fruit: for more acid to 1 liter of water take 500 g of sugar, for sweet – 300-400 g. Apricots, I was a little sour and I was taking 400 g of sugar per 1 liter of water –the result is excellent!

Packed in tins apricots pour the hot syrup, put in a pan of warm water ( about 30 degrees) and sterilize 10 min after boiling water. Banks covered with lids, but do not fully tighten. On the bottom of the pan don't forget to put a towel folded four times – otherwise, banks may burst. I have a banks 600-gram. We must sterilize liter jars for 15 minutes and the 3-litre – 25.

After sterilization completely tighten the cap, the banks turn them over to cover and let cool under the "fur coat".

Here are my solar jars turned out!