Recipe: Apricot jam

Home Cooking Recipe: Apricot jam

Notes:

Summer begins. Various fruits are on the market. Soon after the mango came up, the apricot began to exist. On the weekend market, I saw a large golden apricot in the basket, and I couldn’t help but buy it. Made a jam.

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash and dry the apricots, knead them in half, and cut the noodles into the bottom of the pot, sprinkle with sugar (see personal preference, put more), then order a layer of apricot and put a layer of sugar. Put it in the refrigerator for one hour (better overnight).

    Wash and dry the apricots, knead them in half, and cut the noodles into the bottom of the pot, sprinkle with sugar (see personal preference, put more), then order a layer of apricot and put a layer of sugar. Put it in the refrigerator for one hour (better overnight).

  2. Together with the juice and pulp that is precipitated, boil over medium heat (if you have less water, you can add some water, you can add sugar), cook over low heat until the flesh is soft and rotten, smash the flesh with a wooden spoon, simmer until thick thick.

  3. If you want a delicate taste, you can sift the puree. Even lazy, the flesh is still relatively large, but it is more refreshing to eat. .


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