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
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
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.
Take out after a few hours
Pour all into the casserole or non-stick pan
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.
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 the consistency is reached, the fire is turned off.
That is to fill the sterilized jar and cover the inverted buckle. After being completely cooled, put it in the refrigerator to save
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.