1. Wash the apricots, cut into pieces, sprinkle with sugar and pickle
2. After pickling overnight, set aside.
3. Use a masher to crush the pickled apricots and set aside.
4. Pour into a non-stick pan and heat, first boil on high heat, then change to low heat and simmer for one and a half hours, when the jam is transparent and viscous.
Tips:The ratio of apricots to sugar I made is 2:1, and the finished product will have a more sour taste. If you like sweeter ones, you can increase the ratio according to your own taste.
