Homemade apricot compote

For the homemade apricot compote, get firm but ripe fruit ready. Wash the apricots under cold water, halve them and remove the stones. Cut very large pieces into quarters and leave smaller ones in halves. Meanwhile wash the preserving jars and lids thoroughly in hot water and leave them to drain upside down on a clean towel so they are perfectly clean and grease free. Cleanliness matters.

In a large pot bring the water and sugar to a boil and cook, stirring, until the sugar dissolves completely. Stir the citric acid into the hot syrup, as it helps keep the lovely color of the fruit. Pack the prepared fruit firmly into the jars up to the shoulder. Pour the boiling syrup over them so they are fully submerged and leave a small gap under the lid. Work with care.

Close the jars tightly and stand them in a large pot lined with a cloth so they do not touch the bottom while heating. Pour in lukewarm water almost up to the lids and sterilize at around 85 °C for about twenty minutes. Carefully lift out the hot jars, turn them lid side down and let them cool completely. Patience pays off.

Store the cooled jars in a dark and cool place in the pantry, where they will keep for several months. Before opening for the first time, always check that the lid is concave and holds firmly. Once opened, keep the jar in the fridge and use the contents within a few days.