Apricot and Orange “Fanta” Compote

1. 1 Apricots≈ $7.00 per kg 450 g
2. 2 Oranges≈ $3.80 per kg 150 g
3. 3 Sugarpack 1 kg ≈ $1.60 300 g
4. 4 Citric acid 2 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Wash the apricots¹, halve them, and remove the pits; scrub the orange², pour boiling water over it for 1 minute, then slice it into 5 mm rounds and remove any seeds.

2. Sterilize a 3 l jar and lid: steam the jar or heat it in the oven at 120 °C for 20 minutes, and boil the lid for 5 minutes.

3. Put 450 g apricots¹ and 150 g orange² slices into the jar, then fill to the neck with boiling water (about 1.7 l water); cover with the lid and let stand for 15 minutes.

4. Drain the water into a saucepan, bring it back to a boil, and pour it over the fruit a second time for 10 minutes.

5. Drain the water into a saucepan (about 1.5 l), add 300 g sugar³ and 2 g citric acid, bring to a boil, and simmer the syrup for 3 minutes.

6. Pour the boiling syrup over the fruit all the way to the rim and immediately seal with the lid.

7. Turn the jar upside down, wrap it, and leave it to cool for 24 hours; store in a dark, cool place for up to 10 months, and keep an opened jar in the refrigerator for up to 5 days.