Usuba
Apricot Compote with Orange and Cinnamon
Fragrant compote made from ripe apricots with the addition of orange and cinnamon. Ideal for long-term storage and serving chilled. A simple home canning recipe for preserving.
- Total
- 30 min
- Standard serving
- 84.6 g
Ingredients
Total 4
Instructions
- 1
Step 1
Prepare all necessary ingredients.
- 2
Step 2
Wash the three-liter jars and sterilize them. Boil water at a rate of approximately 2.5 liters per jar.
- 3
Step 3
Thoroughly wash the apricots under running water.
- 4
Step 4
Remove the pits from the apricots.
- 5
Step 5
Arrange the apricots at the bottom of the jar.
- 6
Step 6
Pour 200 grams of sugar into the jar.
- 7
Step 7
Slice the orange into wedges and place in a jar.
- 8
Step 8
Add 1 teaspoon of cinnamon to the jar.
- 9
Step 9
Fill the jar to the brim with boiling water.
- 10
Step 10
Seal the jar with an iron lid. Turn it upside down to ensure it is airtight.
- 11
Step 11
Wrap the jar with a towel, you can cover it with a blanket. Leave it for 24 hours until completely cooled. Store the compote in a cool place.
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