Description
Apricots I just love, so in a period of blanks they have me in a jam, and jam, and stewed fruit, even dried and cured. And, of course, in its own juice.
Ingredients
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Apricot
1 kg
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Sugar
300 g
Cooking
Wash the apricots and remove the stones. The fruit is better to take ripe, but not soft, otherwise, "razlagalsa" and get porridge.
Arrange the apricots in the jars, in layers, sprinkling them with sugar. It is better to leave some amount (approximately 0.25 volume) in stock, as when they start to let the juice, you will have to report to the banks.
Reserve banks for the night (it turned out that I have stood longer, but that only juice was more:)) the photo just show you how much juice did it. The next day, sterilize cans (1 liter jar 15 minutes) and close.
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