How to make apricot compote in a 3-liter jar

Prepare the necessary ingredients for apricot compote. There won't be many of them. When choosing apricots for compote, pay attention to their integrity. Also, make sure they retain their shape as much as possible in the compote, so do not take overly ripe ones.

Sterilize the compote jar along with the lid using any convenient method for you. I prefer to boil the lid and hold the large jar over steam. Read here how to quickly and easily sterilize jars in a saucepan, teakettle, oven, microwave, steamer, multicooker, or dishwasher.

Using a small vegetable knife, carefully remove all the pits from the apricots, checking all the fruits for imperfections or worms.

Apricots are peeled and ready for further work. You can use the pits instead of throwing them away. For example, remove the outer shell of the pits and grind them in a coffee grinder or blender until they turn into flour. This flour can be used in baking, added to dough for bread, cakes, cookies, or other desserts. The apricot pits will add a delicate nutty flavor to your dishes.

Prepare a sterilized jar and the peeled apricots for making the compote.

Bring water to a boil in a pot. Place the apricots in the jar and start pouring boiling water over them. To prevent the jar from breaking due to sudden heating, this should be done gradually. Pour a quarter, let it sit for a minute, then pour over half, let it rest, and finally fill it up to the brim.

Close the jar with the boiling water and apricots with a lid.

Cover the top of the jar with a towel or blanket and let it steep for 20-30 minutes. This is necessary for the apricots to release their juice for the future syrup.

After half an hour, pour the water from the jar into a saucepan, while the apricots should remain in the jar. Add sugar to the water to make a syrup.

Close the jar with apricots with a lid and cover it again with a towel to keep it warm while the syrup is boiling.

Bring the syrup to a boil and simmer for 5 minutes. You can use not only sugar to make the syrup, but also add some flavorings, such as vanilla extract, cinnamon, lemon or orange zest. This will give the compote an additional flavor. Additionally, the lemon will act as a preservative.

Carefully pour the hot syrup into the jar up to the brim and close it with a hot lid. Flip the jar and place it upside down. It should be kept this way for a day, then transfer it to a cool place. If you notice that the jar leaks overnight, you will have to either eat the apricots from it or recook the syrup and pour it again into a clean jar with a new lid. Otherwise, mold will appear in the compote during long-term storage or the lid will swell, and it will have to be thrown away.

The apricot compote in a 3-liter jar is ready. It can be stored for up to six months, but if you open the jar, be sure to keep it in the refrigerator for no more than three days. Be sure to label the jars with the date of making the compote. Enjoy your preserves.