Sour and sweet is me --- apricot jam

Sour and sweet is me --- apricot jam

Introduction:

"The simple in the simple, actually made so many times jam, that is, add sugar, add lemon juice, boil, even water do not need to add, simple and convenient."

Production steps:

Step 1: peel and core apricots, dice them and add sugar.

Step 2: add maltose.

Step 3: pour in the lemon juice.

Step 4: bring to a boil over a high heat, then cook over a low heat (scrape the bottom with a wooden spoon to avoid pasting the pot).

Step 5: put the sealed bottle into the refrigerator to cool.

Materials required:

Apricot pulp: 400g

Sugar: 140g

Maltose: 60g

Lemon juice: half

Note: 1, lemon juice has antiseptic effect, so in order to save must add. 2. Most of the pulp needs water, so I don't think it's necessary to add water when boiling across the river, which will prolong the time and waste gas and time. 3. No maltose can be replaced by granulated sugar. The sweetness of maltose is only 1 / 3 of that of granulated sugar, so it's OK to replace it with 20g granulated sugar. 4. Glass bottles need to be boiled in water for a few minutes, disinfected and dried. 5. The cooked jam should be bottled when it is 80% hot in the air. Cover tightly and stand upside down to isolate the air. Put it in the refrigerator after it is completely cool.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: Original