Every year, apricots always have a few bottles of apricot sauce before they go out of the market. They are sour and sweet, and their families are especially fond of them.
Wash the apricots to the stalks, cut them from the side of the apricots and cut them into small pieces.
Prepare a clean container, take half of the white sugar, a layer of apricot meat with a layer of sugar, and put it in the refrigerator for a night.
The next day, add the pickled apricots to the remaining sugar and boil them in a wok. Boil in half a lemon juice and cook for 45 minutes on low heat until thick. Turn off the heat. Stir gently during the cooking process and press the flesh.
The cooked apricot jam is filled with boiling water and sterilized bottles when warm. Allow to cool and put in the refrigerator.