Apricots in syrup

To make a fruit preserves, you should prepare first a sugar syrup with water and sugar. This syrup is used as a protective liquid and eases the heat transfer inside the mass of the product. Keep in mind: the higher the sugar content (i.e. the higher viscosity), the slower the heat penetration inside the product. That’s why we recommend different sterilization time according to your syrup sugar content. Here are 3 different sugar contents, therefore 3 type of fruit syrups: Light Fruit Syrup : 1 liter of water + 250g of sugar ; Medium Fruit Syrup : 1 liter of water + 400g of sugar; Heavy Fruit Syrup : 1 liter of water + 750g of sugar. You make the fruit syrup by heating the sugar in the water until it dissolves... then : Choose firm and unripe apricots, and wash them. Drain them without drying. Open them in half and remove the stones. Fill your Le Parfait Super jars with the fruits. Pour in the boiling syrup up to the line marked in the glass or 2 cm below the brim. The fruits should be completely covered. Seal tightly and proceed immediately to the heat treatment: 30 minutes at 100°C for light syrups; 35 minutes at 100°C for medium and heavy syrups.