1. Relatives sent a lot of apricots. Because of the long distance, there were a lot of scratches on the apricots. It was not easy to store them, but they were not good-looking as gifts. This variety of apricots is sweet and sour and delicious, but as a fresh product, apricots cannot be eaten too much, so it is undoubtedly the best choice to make jam.
2. Clean and de-nucleate.
3. Remove the injured pulp.
4. After trimming everything, marinate with 150g white sugar.
5. Bump up and down so that each slice of apricot is covered with sugar.
6. Put it in the refrigerator and refrigerate until the juice is soaked.
7. Wash the jam jar, boil it in boiling water for five minutes, remove the dry water, remember to boil the lid as well!
8. Put it in a stainless steel pot and boil it over a low heat. At first, cover the pot and let the apricot meat soften through high temperature. People can't leave, prevent overflow after boiling, and stir from time to time in the middle.
9. After the apricot flesh is softened, it is necessary to keep stirring to prevent the bottom from sticking. In addition, stirring can also promote the evaporation of water vapor and the gelatinization of the apricot flesh.
10. About 20 minutes or so, add 150g white sugar, low heat throughout the process, and stir with the shovel close to the bottom of the pan to prevent sticking.
11. If you want to keep the homemade jam for a long time, you have to boil it until the jam is very, very viscous and then turn off the heat. Sterilize it at high temperature for 5 minutes while it is hot, and put it in a bottle with dry water, cool it naturally, and put it in the refrigerator for storage.
12. The homemade sauce should be eaten as soon as possible. If you can't eat it, you can keep it in the refrigerator. It can be used when making bread, making biscuits, biscuits, spreading toast, and making ice cream.
Tips:The mushy puree is very easy to stick to the bottom, so keep stirring against the bottom of the pan.
