Recipe: Apricot sauce

Home Cooking Recipe: Apricot sauce

Notes:

In the fruit shop downstairs, I bought 4 pounds of apricots for 10 yuan, and apricot jam, 4 pounds of apricots peeled to the core after about 3 pounds of pulp, 熬 大概 大概 probably can hold 700-800ml, 熬 good sauce put The refrigerator is refrigerated, and it can be stored for about 1 month with a clean spoon. If it is not opened, it can last for 3 months. Usually wipe a loaf of bread, mix a yogurt, or make a biscuit.

Ingredients:

Steps:

  1. Home Cooking Recipe: The jammed container should be washed beforehand, boiled for 5 minutes (the water has not passed the height of the bottle), or baked in the oven for 5 minutes to kill the bacteria on the bottle.

    The jammed container should be washed beforehand, boiled for 5 minutes (the water has not passed the height of the bottle), or baked in the oven for 5 minutes to kill the bacteria on the bottle.

  2. Home Cooking Recipe: Boiled glass bottle with dry buckle

    Boiled glass bottle with dry buckle

  3. Home Cooking Recipe: Apricot peeled to go nuclear: apricot washed and peeled to go nuclear, or burn a pot of boiling water, apricots into the boiling water for 30 seconds to pick up and not to be hot after peeling, peeling and then open to the core, pay attention to if the pot is small or water Put too little (that is me) or a lot of apricots to be cooked, you have to batch it, don't pour it all into the pot at once, because it will be too slow to wait until the skin can be peeled, the whole apricot has been cooked, the amount of water is just right. Not having apricot is the best

    Apricot peeled to go nuclear: apricot washed and peeled to go nuclear, or burn a pot of boiling water, apricots into the boiling water for 30 seconds to pick up and not to be hot after peeling, peeling and then open to the core, pay attention to if the pot is small or water Put too little (that is me) or a lot of apricots to be cooked, you have to batch it, don't pour it all into the pot at once, because it will be too slow to wait until the skin can be peeled, the whole apricot has been cooked, the amount of water is just right. Not having apricot is the best

  4. Home Cooking Recipe: Pour the apricots into the pot (preferably non-stick)

    Pour the apricots into the pot (preferably non-stick)

  5. Home Cooking Recipe: Pour in white sugar, cook over high heat, stir while cooking

    Pour in white sugar, cook over high heat, stir while cooking

  6. Home Cooking Recipe: With heating and stirring, the apricot meat slowly disappears and oozes a lot of water.

    With heating and stirring, the apricot meat slowly disappears and oozes a lot of water.

  7. Home Cooking Recipe: Remove the surface of the floating foam

    Remove the surface of the floating foam

  8. Home Cooking Recipe: When you get a thicker look, you can change it to a medium-sized fire. Squeeze in the lemon juice and continue to rub for 5 minutes. Turn off the heat and put it into the bottle. Don't pack it too much High temperatures can kill bacteria on the cap.

    When you get a thicker look, you can change it to a medium-sized fire. Squeeze in the lemon juice and continue to rub for 5 minutes. Turn off the heat and put it into the bottle. Don't pack it too much High temperatures can kill bacteria on the cap.

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