Recipe: Apricot jam

Home Cooking Recipe: Apricot jam


Chinese folks have the saying "eat apricot in the Dragon Boat Festival, to the old and no disease", although the words are exaggerated, but it shows that the apricot has therapeutic value. Apricot is rich in vitamins A and C. Bananas contain a lot of minerals. Grapes contain vitamins A, C and B vitamins. Orange, mandarin and orange are rich in vitamin C. Pineapple also contains a lot of vitamin C and trace elements. Cabbage contains a lot of B. Vitamins, such fruits and vegetables can improve blood circulation in the brain, promote brain function, and help improve memory; eating carrots often helps strengthen the brain's metabolism. In recent years, medical research has found that apricot is rich in anti-cancer substance vitamin B17. Eating apricots often improves the body's immune function, thereby inhibiting cell cancer and is highly effective in treating cancer. Although apricot is good, it can't be eaten too much at a time. As the old saying goes, eating too much apricot will hurt the body, and basically no more than five apricots per person per day. Apricot jam, sweet and sour, very appetizing, can be coated with bread, washed into a drink, can also be used as a variety of dessert West Point ingredients.



  1. Wash the apricots, peel off the skin with a knife, and then cut the flesh. I used apricot 700g, and the net weight of the apricot pulp was about 500g.

  2. Take an acid-resistant pot and put the apricot pulp in, while putting 100g of sugar

  3. Cook slowly on a small fire, mash the apricot pulp with a wooden spat.

  4. When the sugar in the pot is completely melted, put the maltose 150g into it.

  5. Keep a small fire, while stirring, stir with a wooden spatula, cook for about twenty or thirty minutes, and see that the jam is slowly thicker, and it is slightly thinner than the one you want. Slightly cool for a while, heat into a dry heat-resistant container, cover, cover at room temperature until completely cool, then refrigerate in the refrigerator


1. The pot used should be acid resistant. For example, the stainless steel pot I used can also use an enamel pot. The pot should be a bit deep, because the jam will splash out during the process of boiling the jam. 2. The whole process does not need to release water, because the pulp itself has water, and when it is cooked with white sugar, the water will come out into a sparse state. 3. Putting maltose can increase the sticky feeling of jam. If you can't buy maltose, you can put four or five jelly together to cook. Jelly can also increase the sticky feeling. You can also use gelatin or fish gelatin powder. Instead, anyway, it plays a role. 4. The whole process needs to be stirred with a wooden shovel, so as not to scorch the stick. If you cook it to a little consistency, you can turn off the fire, because the viscosity will increase after the jam is cool. 5. Do a good job of putting the jam in the refrigerator and store it for about two or three months. 6. If you want to save for a long time, please refer to the last step of my previous green plum sauce: the cooked jam is filled into a sealable glass bottle at a temperature higher than 85 degrees, and the lid is placed. After steaming for 20 minutes in the pot, remove the water from the bottle and leave it in the refrigerator until it is completely cool. In a vacuum bottle, (I will wash the jam jar bought by the supermarket) to extend the storage time. If I want to operate it properly, it will be fine for a month or two. 7. Someone asked if you want to operate the sixth step, the bottle problem, answer the following: bottle, go to the supermarket to buy a bottle of jam, such as the glass bottle of Chubby, metal cover, this bottle is heat-resistant and explosion-proof, it is also passed before leaving the factory. High temperature treatment. The jam inside is not to be thrown after eating the bottle. It can be used after washing. 8. The amount of white sugar and maltose in the jam can be adjusted according to the sweet and sour taste of the fruit. However, the amount of white sugar is not recommended, because the sugar itself has antiseptic effect. 9. I used 700g of apricots and took about 500g of flesh. The net weight of the finished jam was about 380g. This serving is for your reference only.

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