1. The peeled and pitted apricots are pickled with sugar.
2. After pickling, apricots will have a lot of juice.
3. Puree half of the apricots.
4. Boil apricot puree and apricot meat with lemon juice in a pot.
5. Stir and cook until thick, and the traces will not disappear immediately.
Tips:The cooked apricot jam should be put in the refrigerator, and the utensils for the jam should be blanched with hot water in advance.
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