Time saving and delicious

Time saving and delicious

Introduction:

"Preparation materials: fresh apricot 500g (net weight after enucleation), high-quality white granulated sugar 400g, vanilla pod 1, small lemon juice 1 / 4 (about 10g) tools: stove, deep pot (stainless steel / glass / enamel), wooden spoon (or long chopsticks), knife, finished product output: 300ml, can about 2 bottles, square reference: Queen of jam Christine Ferber"

Production steps:

Step 1: prepare materials. Apricots, ripe but still hard, 1 / 4 fresh lemon juice, can be replaced by white vinegar or fruit vinegar, and maltose can be used to replace part of sugar.

Step 2: [the first day] clean the apricots thoroughly and carefully with cold water to remove the pedicels. Dry the surface.

Step 3: 1 vanilla pod, cut longitudinally.

Step 4: cut the apricot in half and remove the core. If the head is large, it can be cut into four pieces.

Step 5: in the jam pot, add 500g of almond, 1 cut vanilla pod, 10g of lemon juice and 400g of sugar, mix slightly, cover and soak for 1 hour.

Step 6: after impregnation, open fire and bring to a boil and stir gently. Cover and soak in the refrigerator overnight.

Step 7: [next day] before cooking jam, peel can be easily removed with forceps or chopsticks.

Step 8: open fire, boil and stir gently. Cook over high heat for 5-10 minutes while stirring. Carefully remove the foam. (it's almost the same after 8 minutes, for reference)

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

Step 10: take out the vanilla pods, cut them into small pieces and put them inside the jar for decoration. (iron and disinfect scissors or knives, clamps or chopsticks first)

Step 11: when the consistency is reached, remove the jam pan from the heat. Fill and cap the jar immediately. After cooling completely, store in refrigerator.

Step 12: Tips: the containers for jam should be disinfected with high temperature in advance. It is recommended to use glassware with a metal cap. After hot jam is poured in, the cap should be immediately covered. After cooling, the cap will automatically absorb, which is more conducive to long-term storage. (the metal bottle cap processed with resin is more resistant to fruit acid. It is a good choice to keep the bottle after eating pickles or jam on the market.)

Materials required:

Apricot: 500g (net weight after enucleation)

White granulated sugar: 400g

Vanilla pod: 1 root

Lemon juice: 1 / 4

Note: apricot peach is apricot, not plum or yellow peach. Apricot jam is used in many baking recipes. A bottle can be kept in the refrigerator for a long time. If there is no vanilla pods can not put, that is, ordinary pure apricot jam. Although it seems to take two days, it only takes a few minutes to cook each time, which is very easy. You don't have to stay in front of the stove and sweat like rain to make pills for an hour. The key is to release pectin from the fruit itself by dipping, so as to greatly shorten the cooking time. It not only saves time and effort, but also retains the best color and flavor of fruit to a greater extent, and will not be lost due to long time stewing. Usually seldom buy apricots to eat, feel not sweet enough. But after making the fruit sauce, it is very unexpected, sour and sweet, delicious and fragrant. Vanilla pods have a delicious addition effect. Take a closer look at the small black spots in the jam. They are vanilla seeds. It can be spread on rolls or toast, or used as the filling of Shahe cake, or with cardamom flavored protein cream and hazelnut fernander.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sweet