This year, the family apricot disaster, eat a little, send a batch, and finally a lot of rotten a simmered sauce, praised so... then one after another, the sizzling taste is particularly good ~ may wish
Wash the apricots cleanly, cross the knife, put in the boiled hot water for 1 minute, put it out and put it in cold water, peel it, spare
Weighing, the ratio of apricot sugar is preferably 1:0.6
Stir the sugar into a powder, stir the apricot and lemon juice, stir for a while, let the water and pectin precipitate.
Take a jam program and put the vanilla extract at the end of the program. Because the apricot meat has more water, this time the jam is thin, so put it in the pan to collect the juice.
The jam will not flow, and the thick layer on the shovel can be bottled. I made four bottles of this amount.
The bottle is first boiled with boiling water
1. Peeling personally thinks that although there is such a trouble, it directly affects the beauty of the jam. 2. First use the bread machine to reduce a lot of manpower and allow the apricot to melt completely. 3. Sixty percent of the sugar percentage can be stored in the refrigerator for three months. The less sugar, the more difficult it is to preserve, the sugar is up to 80, and it can be kept for one year.