Yellow apricot jam
Recently, I have made a lot of toast, so I naturally have more demand for jam. I am thinking of making all kinds of fruits into jam to try the effect.Yellow apricots are on the market. Yellow apricot pulp contains a variety of organic components and essential vitamins and inorganic salts for human body. It is a fruit with high nutritional value.Yellow apricot jam - the temptation of sour and sweet.1. The finished product tastes sour and sweet, very good. If you prefer something sweeter, you can make it according to the ratio of apricot and sugar + honey of 5:3.2. The jam should be put into the bottle while it is hot, and it should be filled as much as possible. After 10-15 minutes, the remaining temperature of the jam can kill the microorganisms that may be attached to the bottle cap, and create a vacuum environment in the bottle as much as possible to reduce the breeding of bacteria, so as to extend the storage period.
Step 1 . 1000 grams of fresh yellow apricots.
Step 2 . Wash the Yellow apricots and remove the stones; Spread a layer of yellow apricots, sprinkle a layer of white granulated sugar, and marinate for 2 hours.
Step 3 . Pickled yellow apricots.
Step 4 . Pickled out juice.
Step 5 . Pour apricots and juice into a nonstick pot and bring to a boil.
Step 6 . The juice will become more and there will be many big bubbles. Turn to low heat and cook slowly.
Step 7 . Turn off the heat when the juice is thick.
Step 8 . When it is warm, add honey and stir well.
Step 9 . Prepare sealable bottles and wipe them dry after high-temperature disinfection for standby; Bottle the warm jam, fill it up as much as possible, and turn it back for 10-15 minutes after covering it; After cooling, put it into the refrigerator for cold storage.
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