[vanilla Apricot Jam] Save Time and Cook More Deliciously

[vanilla Apricot Jam] Save Time and Cook More Deliciously

1. Prepare materials. Choose ripe but still firm apricots (abricots); squeeze 1/4 fresh lemon juice, you can replace it with white vinegar or fruit vinegar; sugar can replace part of it with maltose.

2. [Day 1] Wash the apricots carefully and thoroughly with cold water to remove the stalks. Wipe off the surface moisture.

3. 1 vanilla pod, cut longitudinally.

4. Cut the apricot in half and remove the core. If it is larger, it can be cut into four pieces.

5. Put 500 grams of pitted apricots, 1 sliced vanilla pod, 10 grams of lemon juice, and 400 grams of white sugar in the jam pot. After mixing, cover and soak for 1 hour.

6. After immersing, boil over heat until slightly boiled and stir gently. Cover it and put it in the refrigerator to soak overnight.

7. [Day 2] Before cooking the jam, use tongs or chopsticks to easily remove the peel.

8. Bring to a boil and stir gently. Continue to cook for 5-10 minutes on high heat while stirring constantly. Carefully remove the floating foam. (This time cook for 8 minutes and it feels almost the same, for reference)

9. Put a few drops of jam on a cold small plate, tilt it slightly after a few seconds, and check the consistency of the jam. It should be slightly gelatinized and not easy to flow.

10. Take out the vanilla pods, cut into small pieces and put them inside the jar for decoration. (Scissors or knives and clamps or chopsticks are first ironed and disinfected)

11. When the consistency is reached, remove the jam pot from the fire. Fill the jar immediately and cap it. After cooling down completely, put it in the refrigerator.

12. TIPS: The container for jam should be sterilized in advance. It is recommended to use glassware with a metal bottle cap, and cover it immediately after pouring the hot jam. The cap will automatically suck tightly after cooling, which is more conducive to long-term storage. (Metal bottle caps processed with resin are more resistant to fruit acid. It is a good choice to keep the bottle after eating commercially available pickles or jam)

Tips:

An apricot is an apricot, not a plum or a yellow peach. Apricot jam is used in many baking recipes, and a bottle of it can be stored in the refrigerator for a long time. If there is no vanilla pod, you can leave it alone.



Although it seems to take two days, it only takes a few minutes to cook each time, which is very easy. There is no need to stay in front of the stove and sweat and make medicine for hours.



The key is to use maceration to release the pectin of the fruit itself, thereby greatly shortening the cooking time. It not only saves time and effort, but also retains the best color and flavor of the fruit to a greater extent, and will not be lost due to long-term stewing.



I rarely buy apricots to eat, and they don’t feel fragrant or sweet enough. But the jam is surprisingly sweet and sour and fragrant, and the vanilla pod has a delicious additive effect. Look carefully at the small black dots in the jam are vanilla seeds.



It can be spread on rolls or toast, as a filling in Shahe cake, or with cardamom-flavored meringue and hazelnut Fernance.