Albicocche sciroppate, facili da preparare

Apricots in syrup are prepared in the summer, when the apricots are firm and fresh and can be preserved for the winter, both to enrich fresh fruit salads and to fill and garnish cakes and tarts, or to eat plain instead of seasonal fruit. Ingredients: 1.5kg of apricots 500ml of water 250g of sugar juice of 1 lemon lemon peel if organic Preparation: Let's start by preparing a syrup by bringing water and sugar to the heat with the lemon peel if untreated. When the syrup comes to the boil and the sugar has dissolved we can turn off the heat and let it cool. In the meantime, clean the apricots, cut them in half and remove the stone. Squeeze the juice of a lemon and pour it over the apricots to prevent them from blackening and to flavor the preserve. When the syrup has cooled, we put the apricots in a previously sterilized jar and wedge them together so as not to leave many empty spaces. It is advisable to use a spacer to keep the apricots blocked under the neck of the jar. Add the cold syrup and cover the apricots completely. Close with the lid. Place the jars in a pot that can contain them upside down and cover them completely with water. Bring the pot to the stove and from the moment it boils, let it cook for 5 minutes. After 5 minutes, paying close attention, lift the jars from the boiling water and wrap them in a cloth, keep them covered until they cool. Once cold, they will be ready to be stored in the pantry and preserved for 1 year. It is preferable to consume them after about a month from preparation and once the jar is opened, put it in the fridge and consume within 3 or 4 days. #apricots #fruitinsyrup #speedychef