Recipe: Apricot jam
Notes:
I still remember the various fruits and vegetables grown in the backyard of my grandmother's house, including apricot, peach, plum, apple, pear, hawthorn and watermelon. Of course there are also a variety of vegetables. Among them, the highest apricot tree. Here we can eat apricot every year around June. When I was a child, I ran to my grandmother's house on the weekend. When I was tired, I ran to the backyard and stepped on the ladder to pick it up. At that time, I really didn't wrestle. So now I saw the apricot and thought of the apricot tree of the grandmother. Always feeling a special feeling. ????
Ingredients:
- Apricot meat net weight 500g
- White sugar 500g
- One quarter of a lemon
- Vanilla extract adds better taste
Steps:
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The required raw materials. The dosage is prepared according to the formula. The ratio of apricot meat to sugar is 1:1.
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Wash the apricots and dry them.
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Apricot kernel removal
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Spread a layer of apricot meat and pour a thick layer of white sugar, then lay a layer and then sprinkle a layer of white sugar.
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Lemon juice is squeezed into the filter
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A few drops of vanilla extract, the taste is better ~ (you can omit the class without vanilla)
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Mix well and let it sit for one hour.
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Put it into the pot, open the medium and small fire, the flame area should not exceed the bottom of the pot. Use a wooden shovel to stir the bottom of the pot. Be cautious
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If you mind, you can take out the apricot skin.
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It is not easy to flow into the apricot sauce, you can drop it on the plate and observe it. Then put it in a sterile bottle
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Tighten the cover upside down and it is not easy to break. Put it in the refrigerator after cooling it.
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The sweet jam is finished. Breakfast with toast, cake can be oh ~ ????
Tips:
Apricot selection: color yellow, full fleshy, fresh and not easy to squeeze the ratio of apricot meat and sugar is almost 1:1. It can be adjusted slightly according to your own taste. But the sugar can not be too little, otherwise it is not easy to effluent and pectin stirring: be sure to keep stirring along the bottom of the pot, because sugary is easier to choose the bottom pot: choose a pot that is evenly heated, stainless steel or iron pot is easy to paste bottom
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