Apricot jam

Apricot jam

Introduction:

"Recently, there's more toast, so there's more demand for jam. I'm thinking about making jam from all kinds of fruits to try the effect. Huangxing is on the market. The flesh of apricot is a kind of fruit with high nutritional value, which contains many organic components, vitamins and inorganic salts. Yellow apricot jam -- the temptation of sweet and sour

Production steps:

Step 1: 1000 grams of fresh apricot.

Step 2: wash the apricot and remove the core; spread a layer of apricot, sprinkle a layer of sugar, marinate for 2 hours.

Step 3: pickled apricot.

Step 4: marinate the juice.

Step 5: pour the apricot and juice into the non stick pot and bring to a boil.

Step 6: juice will become more, and there are many big bubbles, turn to low heat and cook slowly.

Step 7: turn off the heat when the juice is thick.

Step 8: when the air is warm, add honey and mix well.

Step 9: prepare the sealable bottle, wipe it dry after high temperature disinfection; bottle the warm jam, fill it up as much as possible, cover it well and turn it upside down for 10-15 minutes; refrigerate it in the refrigerator after cooling.

Materials required:

Apricot: 1000g

White granulated sugar: 300g

Honey: 100g

Note: 1. The finished product tastes sour and sweet, very good. If you like sweeter, you can make it according to the ratio of apricot and sugar + honey of 5:3. 2. Jam should be put into the bottle while it is hot. Try to fill the bottle as much as possible and turn it upside down for 10-15 minutes. Let the remaining temperature of jam kill the microorganisms that may be attached to the bottle cap, and try to create a vacuum environment in the bottle to reduce bacteria breeding and prolong the shelf life.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: sweet