Midsummer is the season of ripe apricots, full of round and full of juice. Can't stand the sweetness of apricot, and some apricot sauce will store this taste for a long time. Lemon, vanilla and apricot sauce are added to the production.
Wash the apricots.
Open the apricot and take out the kernel.
Put the apricots in the pot into the pot and cook over low heat.
Add rock sugar. (It’s better to smash some)
Add lemon peel.
The knife digs out the vanilla seeds in the vanilla pods and puts them in the pot.
Add some lemon juice.
Stew for about an hour on low heat and stir with a spoon to avoid the bottom.
Stew into a sauce.
Put in a bottle of hot water disinfected and dry, and invert for a while to avoid air ingress.
Apricot itself has a large water content, no need to add water; vanilla seeds add apricot sauce flavor, or not. The apricot sauce made this time has a natural taste of apricot, which is more sweet and sour; if you like sweet jam, you can add more rock sugar.