Recipe: Apricot jam

Home Cooking Recipe: Apricot jam

Notes:

When the big red apricots were on the market, I missed them. I didn't see them when I remembered them. I was thinking about eating more in the coming year. When I was full of addiction, I met a big red apricot in the supermarket. It is estimated that it was picked up and stored without being familiar. It was all blushing, and it tasted a lot. I bought a lot and couldn’t bear to throw it away. I made a jam. On the toast, half of it was eaten in three days, and the other half made a snack. This is done early in the morning, this season has long disappeared the traces of the red apricot, to do, please be early next year! This year, I was fascinated by the jam. I never thought it was difficult before. It was not difficult to find the jam several times. What we are asking for is fresh and no added, not how long the shelf life can be, and it will become a habit with you!

Ingredients:

Steps:

  1. Home Cooking Recipe: Apricot is washed clean and opened to the core

    Apricot is washed clean and opened to the core

  2. Home Cooking Recipe: Try to put the simmer on the stainless steel pot, sprinkle with sugar and cover with plastic wrap for 2 hours.

    Try to put the simmer on the stainless steel pot, sprinkle with sugar and cover with plastic wrap for 2 hours.

  3. Home Cooking Recipe: Put the pot on the stove, sprinkle with rock sugar, cook with medium and small fire

    Put the pot on the stove, sprinkle with rock sugar, cook with medium and small fire

  4. Home Cooking Recipe: During the cooking process, stir with a spoon and crush the pulp, and cook until the jam is thick. The glass bottle is boiled in boiling water and drained; the cooked jam is cooled and poured into a bottle, sealed and stored in a cold, and eaten as much as possible within one week.

    During the cooking process, stir with a spoon and crush the pulp, and cook until the jam is thick. The glass bottle is boiled in boiling water and drained; the cooked jam is cooled and poured into a bottle, sealed and stored in a cold, and eaten as much as possible within one week.

Tips:

1 It is best to use a stainless steel pot to cook the jam. The cooking process should be as much as possible, especially in the later stage. 2 The flesh is pre-killed with sugar beforehand, which is more suitable for cooking. 3 The jam made by yourself is stored in a clean, dry and sealed container, and it is eaten as soon as possible. Without additives, the shelf life should not be too high.


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