Recipe: Apricot sauce

Home Cooking Recipe: Apricot sauce

Notes:

When apricots are on the market, they are more popular.

Ingredients:

Steps:

  1. Home Cooking Recipe: Cut the apricots into small pieces, add sugar and mix the lemon juice evenly, and wrap the plastic wrap. Pickled overnight, marinated for four hours.

    Cut the apricots into small pieces, add sugar and mix the lemon juice evenly, and wrap the plastic wrap. Pickled overnight, marinated for four hours.

  2. Home Cooking Recipe: Boil the fire and cook over low heat. Remove the floating foam, cook until the jam is thick, reach the ultimate temperature of the jam and boiled sugar 103 degrees, and immediately turn off the fire.

    Boil the fire and cook over low heat. Remove the floating foam, cook until the jam is thick, reach the ultimate temperature of the jam and boiled sugar 103 degrees, and immediately turn off the fire.

  3. Home Cooking Recipe: The jam is hot and placed in a sterilized jam jar, and the buckle is buckled until it cools.

    The jam is hot and placed in a sterilized jam jar, and the buckle is buckled until it cools.

Tips:

1/Apricot meat is easy to oxidize and blacken, and it is faster when cut. The cut portion can be sprinkled with white sugar in the formula to prevent oxidation. 2/This jam has a high pectin content and a sticky jam, which is easy to stick to the pan. Stir constantly after boiling to prevent the paste pot. 3/ I want to keep more sour apricots and add 380 grams of sugar. If your apricot is particularly sweet, you can properly reduce the sugar, especially sour, you can add sugar.


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