Recipe: Vanilla apricot jam

Home Cooking Recipe: Vanilla apricot jam

Notes:

The sauce made last year was quite popular. Everyone went to the mature season of apricots this year. I couldn’t help but make a big pot. I used the @兔happy party last year and poke it here https://www.xiachufang.com/recipe/1101685 / Record your own process map for easy access

Ingredients:

Steps:

  1. Home Cooking Recipe: Sweet apricots are washed and dried to remove moisture. To choose a mature but not soft rotten apricot, easy to peel, use the knife to cut the half position and gently pry open to remove the apricot kernel

    Sweet apricots are washed and dried to remove moisture. To choose a mature but not soft rotten apricot, easy to peel, use the knife to cut the half position and gently pry open to remove the apricot kernel

  2. Home Cooking Recipe: Put a layer of sugar and apricot meat into a clean container and add lemon juice. Mix the vanilla pods slightly into the container, cover with plastic wrap, and garnish in the refrigerator to make the flesh full of candied fruit.

    Put a layer of sugar and apricot meat into a clean container and add lemon juice. Mix the vanilla pods slightly into the container, cover with plastic wrap, and garnish in the refrigerator to make the flesh full of candied fruit.

  3. Home Cooking Recipe: Take out after a few hours

    Take out after a few hours

  4. Home Cooking Recipe: Pour all into the casserole or non-stick pan

    Pour all into the casserole or non-stick pan

  5. Home Cooking Recipe: Bring to a boil and stir gently. Continue to cook for about 5 minutes, and carefully remove the floating foam while stirring from time to time.

    Bring to a boil and stir gently. Continue to cook for about 5 minutes, and carefully remove the floating foam while stirring from time to time.

  6. Home Cooking Recipe: After removing the floating foam, turn to medium heat and boil, pay attention to stir to avoid the bottom. When it is getting thicker, take a few drops of jam on a cold plate and cool it to see the fluidity. Check the consistency of the jam. It should be slightly gelatinized and not easy to flow.

    After removing the floating foam, turn to medium heat and boil, pay attention to stir to avoid the bottom. When it is getting thicker, take a few drops of jam on a cold plate and cool it to see the fluidity. Check the consistency of the jam. It should be slightly gelatinized and not easy to flow.

  7. Home Cooking Recipe: After the consistency is reached, the fire is turned off.

    After the consistency is reached, the fire is turned off.

  8. Home Cooking Recipe: That is to fill the sterilized jar and cover the inverted buckle. After being completely cooled, put it in the refrigerator to save

    That is to fill the sterilized jar and cover the inverted buckle. After being completely cooled, put it in the refrigerator to save

Tips:

Tips: 1. The amount of sugar can be adjusted according to the sweetness and sweetness of apricot. In general, the shelf life of jams with a sugar content of more than 70% can reach 10-12 months. If you plan to eat in a short period of time, the amount of sugar can be reduced to less than 50%. 2. Lemon juice is not recommended to be omitted. It not only makes the jam brighter but also helps preserve the jam. Not afraid of acid, it is not recommended to reduce sugar 3, glass bottles should be disinfected and dried in advance.


Look around:

ming taizi tofu watermelon huanren pandan noodles red dates chaoshan tofu cakes pumpkin duck breasts tofu cake aca bread machine aca whole wheat porridge papaya salad millet zongzi sand ginger pizza kimchi enzyme walnut cake pilaf fish oatmeal snow swallow pie keto