Sweet, aromatic apricot compote for the winter, the best reminder of the sunny summer.
Cooking time 20 minutes
Apricots 2 kg
Sugar 1 kg
Wash and sort the apricots.
Divide into halves and remove seeds. Place in clean jars in half.
Boil syrup at the rate of 1 liter of water, 300 g of sugar. Pour syrup into jars.
Put in hot water for sterilization, liter cans for 5-7 minutes.
Wrap up in a blanket for 12 hours. You can store it at home.