- 3.5 kg apricots, washed and pitted
- 500 g sugar (adjust based on the sweetness of the apricots)
- 1 l of water
- Juice of half a lemon
- 1
Prepare the Apricots:
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- Wash the 3.5 kg of apricots thoroughly and remove the seeds.
- Place all the apricots in a large bowl.
- 2
Cook the Apricots:
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- Add 500 g of sugar to the apricots. (Adjust the sugar according to the ripeness of the apricots and personal taste.)
- Pour 1 liter of water and add the juice of half a lemon.
- Bring everything to a boil and let it cook for about 30 minutes.
- 3
Blend the Mixture:
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- After cooking, use a blender to process the mixture until it becomes a smooth paste.
- 4
Strain the Mixture:
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- Pass the mixture through a strainer to remove any remaining water or pulp, achieving a fine consistency.
- 5
Sterilize the Jars:
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- If you want to store the soup for a longer period, sterilize your jars by placing them in the oven for 15 minutes at 150°C.
- 6
Store the Soup:
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- Pour the hot apricot mixture into the sterilized jars while still hot.
- Close the jars tightly with lids. Press your finger on the lid, and if you hear a popping sound, it means the jar is sealed. If the lid does not return to its original shape when pressed, the jar is sealed properly.
- Let the jars sit for about 1-2 hours to ensure they are properly sealed.
