Apricot jam

1. Relatives sent many apricots, but due to the long journey, there were many scratches on the apricots, making them difficult to store. However, giving them away is not aesthetically pleasing. This variety of apricot has a sweet and sour taste, but as a fresh product, apricots should not be eaten too much. Therefore, making jam is undoubtedly the best choice.

2. Clean thoroughly and remove the nucleus.

3. Remove the injured flesh.

After all the adjustments are made, marinate with 150g of white sugar.

5. Shake up and down, so that each piece of apricot flesh is coated with sugar.

6. Put it in the refrigerator and refrigerate until the juice is extracted.

7. Clean the jar containing jam, boil it in boiling water for five minutes, remove and let it dry. Remember to also boil the lid!

8. Put it into a stainless steel pot and simmer over low heat. At the beginning, cover the pot and let the apricot meat soften through high temperature. People cannot leave. After boiling, prevent overflow and stir occasionally in the middle.

After the apricot meat softens, it is necessary to constantly stir to prevent sticking to the bottom. In addition, stirring can also promote water vapor evaporation and gelatinization of the apricot meat.

10. About 20 minutes, add 150g of white sugar, keep the heat low throughout the process, and stir with a shovel tightly against the bottom of the pot to prevent sticking.

To make homemade jam with a long shelf life, you need to boil it until the jam is very, very viscous before turning off the heat. Take advantage of the heat and disinfect at high temperature for 5 minutes, then put it in a bottle with controlled dry water. After natural cooling, store it in the refrigerator for refrigeration.

12. Homemade sauces should be consumed as soon as possible, and if they cannot be eaten, they can be stored in the refrigerator for freezing. It can be used in making bread, cookies, biscuits, spreading toast, and making ice cream.