Apricot Juice Ingredients
- Apricots 4 kilograms
- Sugar sand 1 kilogram (or to taste)
- Clean water as needed
- Main ingredients: Peach, Sugar
- Serving 12 Servings
- World Cuisine
Deep pan, Stove, Skimmer, Deep bowl - 2 pieces, Deep plate, Tablespoon, Knife, Kitchen towel - 2 pieces, Half-liter glass jar with a screw cap (from under the juice) - 11 - 15 pieces, Watering can, Ladle, Blender , Blanket
Making apricot juice:
Step 1: prepare the apricots.
For the preparation of apricot juice, you need to choose ripe, soft and very juicy fruits. We throw them into a clean sink and thoroughly rinse under cold running water from sand and any other contaminants. After we put the fruits in a deep 5 liter pan and fill them with clean water so that the liquid is higher by 2 - 3 centimeter.
Step 2: boil the apricots.
We put the container with fruits on the plate, turned on a strong level, bring the liquid to a boil, reduce the temperature of the plate to an average level and boil the apricots for 5 - 7 minutes. During cooking, white foam will collect on the surface of the water, ignore it, it will subside, just occasionally stir the boiled apricots with a slotted spoon so that the water does not boil and fill the stove.
After the required time has passed, turn off the fire, remove the apricots from the pan using the same slotted spoon, transfer them to a deep clean bowl and cool to room temperature. We do not drain the water in which the fruits were boiled.
Step 3: Peel and chop the apricots.
After the fruit has cooled, alternately break each apricot into 2 halves and remove the seeds from them. Carefully remove from the peel, after cooking it will easily lag behind the pulp. Peeled fruits are put in a separate deep bowl.
Then we transfer the apricot pulp into a clean bowl of the blender and grind at high speed to a liquid consistency. We devote to this process 1 - 2 minutes, the result should be a mass resembling liquid fruit puree.
Step 4: Cook Apricot Juice
We put the pot with water in which the apricots were boiled, put it on the stove, which is turned on at a strong level, and let the liquid boil. Then we reduce the temperature of the plate to an average level, with the help of a tablespoon, pour the chopped apricots and determine the density of the desired product. If you want thick concentrated nectar, which can later be diluted, then leave it as it is, and if you want a more liquid juice, then you can add clean water to the pan.
After pouring into a container with 1 kilogram of granulated sugar, its amount can also be adjusted to taste. Cook juice for 15 - 20 minutes periodically removing foam from the surface of the liquid mass.
Step 5: preserve the apricot juice.
After 15 - 20 minutes we spread a towel on the kitchen table, put on it sterilized cans and a bowl with sterilized metal covers. You can use any capacity for preservation, in my case these are ordinary half-liter and liter jars from under children's juices. Alternately, we place a watering can on each container and pour apricot juice on them with the help of a ladle, make it so that the drink slightly overflows over the side of the neck.
Then we cover the jars with screw caps and also close them carefully, helping ourselves with a kitchen towel. We put containers with ready-made, but still hot juice on the floor, wrap them in a woolen blanket and cool the workpiece for 1 to 2 days without sudden temperature changes. After we wipe the jars with a damp kitchen towel from stickiness and put them in a cool, well-ventilated place, for example, in the pantry, in the cellar or basement.
Step 6: serve the juice from the apricots.
Apricot juice is served chilled or at room temperature. If you have prepared a very thick drink before serving, you can dilute it with a light sugar syrup. Optionally, in each serving of juice, you can add a couple of cubes of regular or fruit ice, as well as several leaves of mint. This drink will bring you a lot of pleasure and remind your taste of the sunny warm summer!
Enjoy your meal!
- In the same way, you can prepare juice from peaches, nectarines and plums.
- Juice can be preserved in ordinary bottles and closed with ordinary metal caps with an elastic band using a preservation key.
- Apricot pulp can be grated through a sieve with a fine mesh.
- If you bought too sweet apricots and they lack acidity, you can add lemon juice to the apricot juice during repeated cooking.
- Before proceeding with conservation, do not forget to thoroughly wash and sterilize all the inventory with which the whole process will be carried out. For dishwashing, choose products that contain a smaller amount of chemicals, the ideal option is baking soda, it is washed out even the heaviest dirt. And the method of sterilization depends on your desire, it can be boiling, heat treatment in a microwave or oven, you can find out more detailed information by clicking on this link.