Husband went to a colleague's house to eat, picked a lot of raised apricots back, did not fight drugs, although the insects licked a little more, but won in natural green. Apricots can't be eaten more, made into sauce, and served with bread and squid are good choices.
The apricots are rinsed clean.
Open the apricots, remove the apricot kernels, throw away the apricots with insects, and then use a paring knife to dispose of the apricot's epidermis. Patience, sour apricots, affecting the taste of the final jam.
This is very important. Let's first pick up apricots and a layer of apricots with a layer of sugar. The purpose is to precipitate the natural gum of apricots, making the jam more viscous and shiny.
The container of sugar-coated apricots is kept in the refrigerator for three hours.
Start to knead the jam, pour the apricots into the pot, and slowly simmer in the medium and small fire.
The apricots are slowly softened and slowly crushed with a silicone knife and squeezed into the lemon juice. Become a small fire.
Slowly simmer slowly, stirring in the middle to prevent sticking.
Turn off the fire after a little thick. Bright orange, sweet apricot sauce is ready.
Choose a jam jar. The bottle should be boiled, dried naturally, and not exposed to raw water. Such a sealed bottle can be put on the jam for a long time.