Delicious Apricot Jam-healthier without Additives
1.
Wash the apricots thoroughly and carefully with cold water to remove the stalks.
2.
After removing the apricot kernels, I weighed it and made 774 grams this time. At least 465 grams of sugar will be added later.
3.
Cut the cored apricots into half and divide an apricot into four. Evenly put the chopped apricots in a large bowl and sprinkle layer by layer with sugar.
4.
I broke a part with a blender. Pour into the bowl together.
5.
Stir evenly and stand still for two hours. The apricots slowly ooze out of the soup. Pour into the pot and start cooking.
6.
Stir constantly. After simmering for a while, the apricots will produce more soup, continue to stir, and the apricots will become softer and softer.
7.
Add lemon juice. I put 20 grams. Until it becomes thicker and thicker. That's it.
8.
Wash the jam jar and boil it in hot water. Wipe dry and pour in the jam while it's hot. Buckle upside down, so as not to enter the air. Can be placed in the refrigerator after room temperature
Tips:
1. The ratio of apricot and sugar is 1:0.6. Sugar is antiseptic and easy to store for a long time. The second is to use granulated sugar to fully penetrate into the pulp to release the water content, so that the pectin and organic acid contained in the fruit will have a gelation effect.
2. The less sugar, the shorter the shelf life. According to the ripeness, sourness and moisture of the fruit, the amount of sugar in the jam should be 60% to 100% of the net weight of the fruit. Usually the sugar content is not less than 45%. Sugar content above 80% can be stored for about 12 months. If the sugar content is less than 50% of the net weight of the fruit, it is recommended to eat it within 15-30 days. In addition, fruits with low pectin content need more sugar or additional pectin to make jam.
3. If you don't plan to store it and eat it in a short time, you can reduce the amount of sugar. You can also use honey or maltose to replace part of the sugar.
The role of lemon juice in jam is to adjust the sweetness and consistency of jam, while also keeping the color of jam bright. Conducive to the coagulation and preservation of jam, while avoiding the formation of crystallization of sugar contained in jam.
