Apricot Jam

Apricot Jam

by Liu Dahua 266

5.0 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

I always like to make all kinds of jams by myself, one is real materials, and the other is health and safety. This apricot jam is sweet and sour. You can put a spoonful on bread, fruit salad, or even cold dishes. The taste is guaranteed to be different. If you like it, you must try it.

Ingredients

Apricot Jam

1. The apricot flesh is pitted and diced, and mixed with sugar and lemon juice malt syrup.

Apricot Jam recipe

2. I put it directly into the bread maker and follow the bread maker jam program. Those who don’t have a bread maker can cook it in a glass pot or an enamel pot: put the mango grain mixture for half an hour to produce some juice, mash it slightly, if you like pure Use a blender to mash the jam. Then simmer on a low fire. When the soup gets more and more, add the soaked gelatine slices. Continue to simmer on a low fire to make it viscous, stirring constantly during this time to avoid sticking to the pot.

Apricot Jam recipe

3. You can enjoy it when you're done~

Apricot Jam recipe

4. You can also use similar methods to make other jams~

Apricot Jam recipe

Tips:

1. Gelatine slices play a role in making the jam more viscous, you can leave it if you like to eat a little thinner.
2. If you can't eat it right away, you can put it in a sterilized glass bottle (start to scald and dry), and put it in the refrigerator for about 2 weeks after being sealed.

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