Apricot Jam
1.
Myolie wash
2.
Enucleated
3.
Marinated apricot meat with sugar
4.
Apricot meat is marinated for moisture
5.
Use a blender to mash the apricot meat (not too delicate, personal preference)
6.
Pour the apricot meat into a pot, add a little water, and cook slowly
7.
Cook until thick
8.
Just put the container
Tips:
As long as the jam is based on the sweetness and sourness of the fruit, add more sugar to the sour fruit, and add more lemon juice to the sweet fruit. Sugar and lemon can moderately increase the taste and antiseptic effect, and sugar can promote the precipitation of fruit pectin; there is also the water content of the fruit. If the water content of the fruit is sufficient, put less or no water (first use sugar to pickle a fruit can also produce water ), you can also add some starch or maltose (pay attention to the sweetness) to increase the consistency. For fruits with little water, add a little water; but pay attention to the whole process of stirring when cooking the fruits to prevent the pot from sticking. In addition, the pot for cooking fruit is best not to be made of iron, and the container for storing jam should be sterilized at high temperature, which is conducive to preservation. However, since there are no preservatives added in the homemade, be careful not to store it for too long.
