Try this amazing homemade apricot nectar.
Preparing the recipients
- Before starting to prepare the nectar, make sure you have appropriate recipients which can be hermetically closed.
- Use recipients with a wide mouth and a screw-on cap
Preparing the fruit
- To obtain the best quality nectar, use ripe apricots, as they have the highest sugar content possible.
- Try to find apricots of the best quality. The ones purchased at marketplaces from local producers are the best choice.
- Wash apricots well in cold water; change the water 2-3 times.
- If you are afraid of residues of pesticide in the skin of the fruit, you should peel the skin off.
- Cut the apricots in half and remove the pits.
- Puree the pitted apricots in a blender.
- If you don’t have a blender, you may use a hand mixer as well.
Mixing apricots with other ingredients
- At this point, you use your culinary artistry to make your nectar unique.
- Here are a few ideas for what else to add: pineapple, peach or orange juice prepared in a blender, and several spices such as ginger.
- Attention! You should experiment with your own combinations using only small amounts of ingredients to make sure the result will be according to your taste.
- If you don’t want to use other flavors, simply add sugar syrup to the apricot puree until it reaches the desired sweetness.
- It is very important to remove air trapped in juices with pulp, as air will oxidize organic substances and the taste of the nectar will change.
- Air removal can be obtained by heating up the nectar to 40-50°C and keeping it at this temperature for 20-30 minutes.
- During this time, stir the fruit frequently with a wooden spoon.
- Remove the foam that forms on the surface.
Canning and preserving the nectar
- Pour the nectar into the prepared jars leaving a finger-wide gap under the lid.
- Close the jars hermetically.
- Sterilize the jars in the oven at 140-160°C for 30 minutes.
- Another sterilization method: place the jars in a cauldron and fill the cauldron with water to cover the jars to 2/3 in height.
- Before putting in the jars, place a kitchen towel onto the bottom of the cauldron, to cushion the jars, as they will slightly shake during the process.
- Boil up the water 3 times.
- Allow the jars to cool down in the oven or in the cauldron.
- Verify the jars; the lids that popped up won’t keep over the winter, but the nectar may be consumed for another week if kept in the fridge.
Preservation for the winter
- Label the jars, marking the content and the date of preparation.
- Keep the jars in a cool and dark place.
- You may drink the nectar mixed with mineral water, vanilla ice cream or any other way you like.
- Apricot nectar is a delicacy you may enjoy both during the winter and during hot summer days to refresh and invigorate yourself.