Almond jam
By VicentaLakin
I've been in love with making jams, making jams for all kinds of fruits, eating them, and having real meat. The best is almond jam. Don't look at almonds. With bread, yogurt, fruit, nuts, one recipe, all-powerful mate。
Recipe Recommendations
- apricots 500 grams
- white granulated sugar 400 grams
- lemon juice 1/4 of
- sweetening
- other
- several days
- simple
Steps for Almond jam
1
Apricot washes. Better pick them up, but not bad ones。
2
Half-cut, go nuclear。
3
Plug white sugar into the apricot with squeezed lemon juice, just a little flip. Pickle for an hour。
4
After the pickle is made, the uncut cooker is boiled and softly mixed, placed in a preservation box, covered, and the fridge picks up one night。
5
The following day, the skin of the almonds could be easily torn off, all of them torn, boiled, boiled for 5 to 10 minutes, and bludgeoned while the surface was drawn。
6
Criteria for verifying whether jam is cooked: take a few drops of jam on a cold plate, and check the well done jam should be slightly gelated and not easily mobile。
7
The finished jam is stored in a pre-sterilised jam bottle, boiled with hot water for 30 minutes to dry, wriggled the lid and retort, and cooled and stored in the fridge。