apricot jam

1

Peel and core apricots, cut them into dices, and add white sugar.

2

Add the maltose.

3

Pour in the lemon juice.

4

After the fire has boiled, simmer over low heat (scrape the bottom with a wooden spoon and stir halfway to avoid burning the pan).

5

Put it into a disinfected sealable bottle, turn upside down until cool, and place it in the refrigerator for refrigeration.

1. Lemon juice acts as a preservative, so it must be added for preservation. 2. Most fruit pulp releases water, so personally, I think there is no need to add water during the boiling process; doing so actually prolongs the cooking time and wastes gas and time. 3. If you don't have maltose, you can replace it with granulated sugar. Since the sweetness of maltose is only one-third that of granulated sugar, substituting it with 20g of granulated sugar is fine. 4. Glass bottles need to be boiled in water for a few minutes beforehand for sterilization, and then air-dried. 5. Bottle the jam while it is still warm, seal the lid tightly, and invert the bottle to create an airtight seal; once completely cool, place it in the refrigerator.