To make a preserver of fruit, we first prepare a syrup made from water and sugar, which will serve as roofing liquid. Here are the recommended proportions according to the desired sugar content:
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Slight syrup : 1 liter of water + 250 g of sugar
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Medium syrup : 1 liter of water + 400 g of sugar
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Heavy syrup : 1 liter of water + 750 g of sugar
Apricot preparation
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Choose firm and not very ripe apricots.
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Wash them carefully with several waters, then drain them (without drying them).
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Cut the fruit in half to remove the nuclei.
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Place the mumps in jars Le Parfait Great, taking care not to stack them in each other.
Jars
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Pour the syrup Boiling on the fruits, up to the level of the jar about 2 cm from the edge, so as to cover them well.
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Close the jars.
Sterilization (heat treatment)
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With a slight syrup : sterilize for 30 minutes at 100 ° C
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With a Average or heavy syrup : sterilize for 35 minutes at 100 ° C
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7 comments
Reette simple mais délicieuse. Merci
TRES TRES BIEN .SUIVRE LA RECETTE SIMPLE
Y-a-t-il une astuce pour que les abricots ne flottent pas?
Trop bien ! Recette simple et excellente comme toujours chez Le Parfait!
Réalisation parfaite comme l,bravo le parfait