1. Wash the apricot with edible alkali;
2. Remove the core, put it in a non-stick pan, add sugar, mix well and marinate for 20 minutes until the moisture in the apricot overflows;
3. Then bring to a boil on high heat, turn the low heat frequently and simmer for about 40 minutes until the sauce is thick;
4. Put it in a fresh-keeping box or canned bottle and put it in the refrigerator for 2-3 months.
5. Just remove one bottle when you eat, cow!
Tips:1. Making fruit jam is actually very simple, but the only thing to pay attention to is to be careful of burns. The more dangerous the sauce is at the end, it is recommended to wear long-sleeved clothes to prevent burns.
2. Try to use a non-stick pan, it is easy to paste the bottom of the pan even if it is turned frequently during the cooking process, and the non-stick pan can be operated better.
3. Try to choose yellow apricots. The sauce is golden and golden, which is very appetizing.
4. The length of cooking time has a lot to do with the shelf life of the sauce. Don't try to save energy, it will be OK after a short while, the sauce will not last.
