Recipe: Apricot jam

Home Cooking Recipe: Apricot jam

Notes:

I have eaten this apricot in Kazakhstan a few years ago and share it with my friends today. I believe you will love it too! In the prompt, there is a method of dispensing and remedying that there is no vacuum, you can look at it.

Ingredients:

Steps:

  1. Home Cooking Recipe: Because I like the feeling of eating flesh, I chose this small and hard apricot, specifically what kind of variety is not remembered.

    Because I like the feeling of eating flesh, I chose this small and hard apricot, specifically what kind of variety is not remembered.

  2. Home Cooking Recipe: Washed to remove the insects, I put the soft and hard apricots in two pots, the purpose is to soften the jam and not become early in the morning, the hard is still hard

    Washed to remove the insects, I put the soft and hard apricots in two pots, the purpose is to soften the jam and not become early in the morning, the hard is still hard

  3. Home Cooking Recipe: Put a little water in the pot to dilute the sugar, add the hard apricot and boil it for another 20 minutes, then add the soft apricot.

    Put a little water in the pot to dilute the sugar, add the hard apricot and boil it for another 20 minutes, then add the soft apricot.

  4. Home Cooking Recipe: Continue to cook slowly on a small fire, pay attention to the floating foam during the cooking process.

    Continue to cook slowly on a small fire, pay attention to the floating foam during the cooking process.

  5. Home Cooking Recipe: The cooked jam is thick and shiny, and it is cooked in a hot bottle. I am the smallest fire-cooking bottle. In order to reduce the temperature of the jam during the bottling process, quickly fill the bottle and tighten the lid. Wait for the jam to cool naturally. In the process of boiling the jam, the bottle is also cooked here. If you want to keep it for a long time, you should use this kind of sealable bottle.

    The cooked jam is thick and shiny, and it is cooked in a hot bottle. I am the smallest fire-cooking bottle. In order to reduce the temperature of the jam during the bottling process, quickly fill the bottle and tighten the lid. Wait for the jam to cool naturally. In the process of boiling the jam, the bottle is also cooked here. If you want to keep it for a long time, you should use this kind of sealable bottle.

  6. Home Cooking Recipe: If the jam is ready, can it be saved? No, there is still a key thing not done, don't worry about collecting your results. The jam bottle is coming over, and the finger presses the lid to see if it can be pressed. If it is pressed, the vacuum fails. Put it in the refrigerator and eat it as soon as possible. Pressing the cover and the concave cover proves that it is already vacuumed. You can find it in a cool place and store it. You don't need to put the refrigerator, it won't deteriorate without exposure.

    If the jam is ready, can it be saved? No, there is still a key thing not done, don't worry about collecting your results. The jam bottle is coming over, and the finger presses the lid to see if it can be pressed. If it is pressed, the vacuum fails. Put it in the refrigerator and eat it as soon as possible. Pressing the cover and the concave cover proves that it is already vacuumed. You can find it in a cool place and store it. You don't need to put the refrigerator, it won't deteriorate without exposure.

  7. Home Cooking Recipe: Look at a lot of flesh.

    Look at a lot of flesh.

Tips:

1, the amount of sugar is adjusted according to the sweetness and sweetness of your apricots, I don't like too sweet, like this palatable, sugar is not recommended to reduce, because sugar itself is also a natural preservative, if the jam is too acidic, it is not good 2, if the jam is not vacuum, it does not matter, the amount can be placed in the refrigerator, eat slowly. If you want to save it, replace the previous bottle, re-cook it and repeat it, repeat step 5. I sometimes do a lot. I don't have so many small bottles. I put them in a big bottle. After eating a small bottle, I open the big bottle and pour it into the pot. If the jam is too thick, add some water. Don't cook it. ), the smallest fire after boiling, put into the vial, this is called 分 ???? 3, really if the jam, can be put into the refrigerator for a period of time, the paste is gone (I tried), slightly Can you paste it, too serious or throw it?

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