How to pour honey on apricots for the winter. Honey apricots for the winter

Jam has been a favorite and healthy treat for everyone since childhood. Today we are accustomed to making jam from fruits or berries with sugar. The benefit in such a jam, of course, is exclusively in the fruit and berry component, but not in sugar. Sugar in jam is used primarily as a preservative - for storage, and the function of a sweetener is in second place. And what does honey have to do with it, you ask.

Jam was prepared in antiquity, the use of cane sugar was common in India, which supplied sugar to Egypt and the Roman Empire. In Russia, however, sugar became widespread and became available to ordinary citizens only in the second half of the 19th century, when the production of sugar from sugar beets was organized. Due to the inaccessibility and high cost, in ancient Russia, jam was traditionally prepared with honey.

Natural honey has a lot of advantages over beet sugar, for example, honey not only preserves the beneficial qualities of fresh fruits, but also further enriches them with its unique enzymes, however, this is a topic for a separate article. Here it is worth adding only that different ones have different taste qualities, which gives additional creative freedom for preserving berries and fruits and creating unique flavor bouquets. Jam with honey - a double benefit! At the same time, the preserving properties of honey are impeccable.

You can cook jam with honey in different ways: cold and hot way.

The most useful will be cold-prepared jam. This is when the berries are simply ground with honey and stored in sterile jars. This option is especially good, because it retains all the benefits of not only the fresh fruits used, but also retains all the richness of the unique properties of natural honey. Most of the beneficial enzymes of natural honey are destroyed at temperatures above 50°C, so you should avoid heating the honey. You can cook jam with honey in a water bath (hot method). We will share our favorite jam recipes prepared in each of these ways.

Jam from wild berries on honey (cold way)

What do we need:
Forest berries (raspberries, blueberries, blackberries, cranberries, etc.) - 1 kg;
- 1 kg;
Convenient container for mixing and crushing berries;
Wooden spoon or pestle;
Clean jar with lid.

Cooking method:
Sort the berries from debris and mix gently. Then knead by hand with a wooden spoon or pestle. Mix the grated berries with honey in equal parts. Place the jam in clean, dry jars and close tightly (it is convenient for this). Such jam will be stored until the next season. For the best preservation of the beneficial properties of this sweet dessert, it is recommended to keep it in a cool place, in the basement, on the balcony in winter or in the refrigerator. This is not only a magical delicacy, but also a great cure for many winter ailments.

Berries on honey is a delicious and healthy dessert that goes well with many different dishes and treats: from pancakes, pies to ice cream and sweet sauces.

Apricots in honey syrup (hot)

What do we need:
apricots - 1 kg;
honey - 1 glass;
water - 2.5 cups;
a large saucepan or basin for a water bath;
kitchen knife;
clean jars and lids;
pot for honey syrup.

Cooking method:
Combine honey and water in a small saucepan and bring to a boil over medium heat. For jam, take only ripe apricots. Wash and dry the berries. Cut in half and remove the pit. Sterilize jars. Fill jars with apricot halves. Place berries skin side up. Pour the hot honey syrup into the jars, leaving about a centimeter of empty space on top of the jar. Close jars with lids.

Place the jars in a saucepan and a basin half-filled with water. Bring the water in a basin to a boil, reduce the heat and leave for 10 minutes. Then turn off the stove and remove the hot jars from the water. Store jars of chilled jam in the pantry, cellar, or refrigerator.

Such honey apricots will decorate both everyday and festive tables. Try serving them with whipped cream or ice cream. Your guests will be happy.
According to the same recipe, you can make jam from peaches, plums or pears.

Jam on honey - a sweetness that gives health and strength!!!

For a family table, choose only a trusted honey store, where you can be sure of its quality.

User comments

introduce yourself

During the New Year and Christmas holidays, we have the opportunity to spend time with children and give them more attention. The only distraction is the preparation of festive tables for the arrival of guests and the search for good gifts. Combine cooking and socializing with the kids with this recipe for magical gingerbread houses with honey, which you can hang on mugs with your favorite drinks. ...Read completely

Spring is a time of bright colors, fresh impressions and luxurious outfits. And also time to think about the figure. We offer you a recipe for an excellent salad with honey dressing, which can be safely replaced with lunch or dinner if you are trying to lose a couple of extra pounds. ...Read completely

We all want to be healthy, energetic and beautiful. Natural honey in this matter is a universal assistant. Its properties are amazing - it is a natural energy booster, immunostimulant, antiseptic, has a positive effect on the internal organs of a person and has long been used to prevent colds. ...Read completely

May Day holidays are not only days of hard work on household plots, it is also a time of relaxation with your beloved friends in nature. And outdoor recreation is always barbecue. Recipe for natural tomato sauce with honey for barbecue. A simple and very tasty sauce that will give your dish a unique zest. ...Read completely

Apricot in the gardens of the middle zone or Siberia has long been no surprise. This southern tree began to move north with the advent of new winter-hardy varieties, of which there are now many. Among them is the Honey variety, which, oddly enough, is not included in the State Register of Breeding Achievements of the Russian Federation, although it has long been described and well known to many gardeners and loved by them.

The history of the emergence of the Honey variety

Apricot Honey appeared at the end of the last century in the Urals. The variety was created by the Chelyabinsk scientist K. K. Mullaianov in the course of work with the famous variety Kichiginsky. Being engaged in free pollination of the latter, a researcher at the Research Institute of Horticulture and Potato Growing was able to obtain a new variety with very useful properties, one of which is increased frost resistance. It took more than five years for all the experiments, and in 1996 K.K. Mullaianov announced the creation of the Medovy variety.

Appearance and varietal characteristics of Honey

Apricot Honey grows in the form of a tree of medium height (about 4 meters), the crown diameter is approximately the same. The crown is characterized by high spreading. The branches are painted in a gray-brown color, the leaves are of a usual shape and color. A distinctive feature of the variety is the presence of bark cracks in adult trees, directed along the trunk. Wood withstands severe frosts: long-term temperature drops to -30 ° C and short-term - to -40 ° C. Disease resistance is above average.

Apricot fruits Honey are relatively small, have an average weight of about 15 g. The skin is of medium thickness, slightly pubescent, painted in bright yellow. The integumentary blush is most often absent. In the upper part of the fetus, a small number of red subcutaneous dots are noticeable. The stone is of the usual size, completely separated from the pulp. The pulp is medium firm, yellow, the juice content is not very high. The taste of apricots is sweet, there is no bitterness, the aroma is strong.

The taste qualities are estimated by tasters at 4.3 points out of five.

The fruits ripen in medium terms: in the center of Russia this occurs at the end of July or the beginning of August. The first fruits are brought by four-year-old trees, the next year the yield is already noticeable. However, it cannot be called high: about 20 kg of apricots are harvested annually from an adult tree, and even less in the absence of a suitable pollinator with simultaneous flowering. The fruits are consumed both fresh and for various preparations: jams, compotes, drying. Unripe apricots withstand transportation well and are stored for a long time.

The main advantages of the variety are:

• precociousness;
• annual fruiting;
• very high frost resistance;
• safety and transportability of the crop;
• versatility of use.

Among the shortcomings, gardeners note:

• low yield;
• poor self-pollination (as a pollinator, the variety from which Medovy originated, Kichiginsky, is best suited);
• relatively small fruits.

Features of growing this variety

In general, the Honey variety is considered unpretentious, it does not require the creation of any special conditions for growth, it is able to bear fruit in almost any climate. But the culture itself is not very easy to grow, therefore, both during planting and during subsequent care, the basic requirements for agricultural technology must be strictly followed.

Landing Description

Like any other apricot varieties, they try to plant Honey in open areas well lit by the sun. At the same time, trees must be protected from cold winds, so it is good if there is a high fence or a wall of ornamental shrubs on the north side. However, completely calm places are not optimal: with stagnation of air, the risk of diseases increases, and a suitable atmosphere is created for pests. Lowered areas in which rainwater and cold air accumulate are also undesirable.

The composition of the soil for apricot Honey does not matter much: only heavy clay and poor sandy soils are undesirable. Even rocky soil is fine, but it must be well fertilized. Acidic soils are limed in advance. If groundwater comes closer than one and a half meters to the surface of the earth, artificial mounds up to half a meter high are constructed for planting.

Planting is possible both in autumn and in spring: the choice is made based on the climatic characteristics of the region. So, in the middle lane and other relatively cold regions, Honey should be planted in the spring, before the buds open, but at a positive air temperature. A pit for spring planting is prepared in the fall. In the southern regions, autumn planting is more convenient, but this should be done only after the end of leaf fall. It could be October or even November, depending on the current weather.

The honey apricot pit should have dimensions of about 70 x 70 x 70 cm. It is prepared in the usual way: the bottom layer is thrown away, and the top layer, mixed with fertilizers, is returned back, having previously placed 10–12 cm of pebbles or gravel on the drainage layer. 3-4 buckets of humus and about 50 g of complex mineral fertilizer are taken as fertilizers. You can pour a lot of ash, at least three liters.

Important! The best honey apricot seedlings are two-year-olds; same-year-olds also take root well, three-year-olds - worse.

It is advisable to dip the roots in a clay mash before planting, or at least soak them in water for several hours. If an apricot is planted in a hole, the required amount of soil is taken out of it and proceeded in the usual way: the seedling is placed so that the root collar is 2-3 cm above the ground. If it is necessary to plant on a hill, the seedling is placed directly on the pit, and then the roots are covered, forming a mound. In any case, a stake is first driven in to tie up a tree.

Having planted a seedling and tied it with a “figure eight”, they water it well. A one-year-old seedling is immediately shortened by a third, in a two-year-old, only two lateral branches are left, well located, and shortened by 1/2.

tree care

In the first year, honey apricot is watered frequently, not allowing the soil to dry out, then only in dry weather. In August, in any case, watering is stopped. The trunk circle is kept clean, periodically loosen the soil. In the case of landing on a mound, it is more convenient to sow lawn grass on it. The first flowers that have appeared are almost completely cut off: they give Honey to gain strength, postpone fruiting for another year. Two years after planting, they begin to feed. In the first years, it is desirable to limit yourself to mullein, then you can use mineral fertilizers: in the spring with an emphasis on nitrogen, in the fall - on phosphorus and potassium.

Worst of all, honey apricot tolerates drought at the beginning of flowering, immediately after it and during the period of intensive fruit growth. If the rest of the time, watering can be skipped, then the lack of moisture during these periods threatens to reduce the quantity and quality of fruits. In the case of a dry autumn, pre-winter watering is also necessary.

The honey crown is prone to thickening, so pruning is carried out annually. As a rule, a tree is formed according to a sparse-tiered scheme, which takes 3-4 years, then pruning is sanitary and thinning.

This apricot does not require special preparation for winter: in the case of mature trees, only the near-stem circle is insulated, pouring a layer of mulch of 10–15 cm.

Apricot Honey differs in frost resistance and unpretentiousness. And although it does not have the largest and not the most delicious fruits, it is very popular due to its high adaptability to harsh climatic conditions.

Sep 4, 2019 Olga

I know that many housewives like to close berries without cooking: raspberries, strawberries, blueberries are ground with sugar and sent to the refrigerator, without any heat treatment. By the same principle, you can close apricots. True, it is better to get rid of their skins, so the recipe for apricots without cooking is somewhat more laborious, but still it cannot be called complicated and long.

New recipe with apricots

Last year, I was advised to prepare apricots not with sugar, but with honey. I tried to make a small jar of such a blank and was very pleased with the result. The workpiece is stored in the refrigerator perfectly, and the apricots are very bright, tasty, and look appetizing.

And how does it taste?

Such apricots with honey can be used as an addition to cereals, casseroles, pancakes and cheesecakes, especially for children. In addition, they can serve as an excellent sauce for ice cream, mousses, cheesecakes ... This year I plan to prepare more of these apricots with honey. Are you with me?

Required Ingredients

• 1 kg apricot;
• 600 g honey.

Cooking step by step

Weight of pitted apricots is given. From this amount, approximately 1 liter of preservation is obtained. The amount of preservation obtained is quite approximate, since it depends on the thoroughness of mashing the apricot. For this type of preservation, we choose soft large ripe apricots. If the apricots are dense, it will be difficult to grind them through a sieve. Wash the apricots in plenty of water and lightly dry them.

Honey for canning is taken fresh, still liquid. If you use last year's hardened honey, it will not be possible to mix it thoroughly with apricot puree. As a result, the mass will be heterogeneous.

With a sharp knife, cut the apricots along the groove and remove the seeds.

Mash the apricots with a potato masher, and then grind through a sieve or mesh colander.

A gentle puree-like mass is formed. We weigh the resulting puree. If the apricots are soft enough and you have mashed them well, you should get about 600-700 g of puree.

Add the same amount of honey (by weight) to the apricot puree and mix thoroughly.