Recipe: Sweet apricot jam

Home Cooking Recipe: Sweet apricot jam

Notes:

Apricot is one of my favorite fruits, because the maturity of apricot symbolizes the coming of summer, sour and sweet, bringing a fresh taste to the early summer~ This acid will be in the form of sweet apricot jam Cool and sweet continuation, always reminiscent of the taste of love in the early summer ~ like to touch the apricot jam on the bread, enjoy the wonderful blend of cereal and sweet apricot fruit, recalling the time of the lush years Sweet and sour ~

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the apricots, drain them, cut them in half, remove them, and place them in an enamel pot.

    Wash the apricots, drain them, cut them in half, remove them, and place them in an enamel pot.

  2. Home Cooking Recipe: Add the sugar, stir evenly with a spatula, seal the plastic wrap, and put it in the refrigerator for more than 3 hours (preferably overnight).

    Add the sugar, stir evenly with a spatula, seal the plastic wrap, and put it in the refrigerator for more than 3 hours (preferably overnight).

  3. Home Cooking Recipe: Take out the pickled raw materials, I personally like the delicate taste, so use the cooking machine to break the raw materials into mud, and then tanning. If you prefer to bring fruit, you can ignore this step.

    Take out the pickled raw materials, I personally like the delicate taste, so use the cooking machine to break the raw materials into mud, and then tanning. If you prefer to bring fruit, you can ignore this step.

  4. Home Cooking Recipe: Lemon juice is ready for use, and this manual juicer from IKEA is very easy to use.

    Lemon juice is ready for use, and this manual juicer from IKEA is very easy to use.

  5. Home Cooking Recipe: First boil it with a large fire, there will be floating foam during the period, you can use a spoon to smash it, but I found that the back of the sputum will naturally evaporate. After boiling, turn to a small fire, slowly tanning, add lemon juice, and continue to stir with a scraper or wooden shovel, otherwise it will paste.

    First boil it with a large fire, there will be floating foam during the period, you can use a spoon to smash it, but I found that the back of the sputum will naturally evaporate. After boiling, turn to a small fire, slowly tanning, add lemon juice, and continue to stir with a scraper or wooden shovel, otherwise it will paste.

  6. Home Cooking Recipe: It is almost the same as the original 1/2---3/5. You can drop the sauce onto the plate and tilt the plate over a few seconds. The sauce will not flow, and the consistency of the sauce can be pressed. Your own preferences come.

    It is almost the same as the original 1/2---3/5. You can drop the sauce onto the plate and tilt the plate over a few seconds. The sauce will not flow, and the consistency of the sauce can be pressed. Your own preferences come.

  7. Home Cooking Recipe: Bottling (the bottle is disinfected with boiling water beforehand), cover the lid and invert it to discharge the air, cool it at room temperature and put it in the refrigerator.

    Bottling (the bottle is disinfected with boiling water beforehand), cover the lid and invert it to discharge the air, cool it at room temperature and put it in the refrigerator.

Tips:

1. I only use 28% of the sugar in this sweet apricot sauce. Because the fruits of Xinjiang are generally high in sugar, I have tried 50%-80% of the sugar of other baking friends. It is really sweet. Hou 嗓子. Everyone increases or decreases the amount of sugar according to the amount of sugar in the local fruit. 2. I basically use this sauce to wipe bread and steamed buns. I once used it for water, and it tastes great. 3. Try to use lemon juice. I have tried some recipes to cook the lemons, which will have a bitter taste.


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