Recently, I have made a lot of toast, so the demand for jam naturally increases. I am thinking about making various fruits into jam and trying out the results.
Yellow apricot is on the market. Yellow apricot pulp contains a variety of organic ingredients and vitamins and inorganic salts necessary for the human body. It is a fruit with high nutritional value.
Yellow apricot jam-sour and sweet temptation.
Yellow apricot jam
Recipe Recommendations
- white granulated sugar 300 grams
- honey 100 grams
- sweetening
- cook
- several hours
- ordinary
Steps for Yellow apricot jam
1
1000 grams of fresh yellow apricots.
2
Wash and core the yellow apricots; spread a layer of yellow apricots, sprinkle with a layer of white sugar, and marinate for 2 hours.
3
Marinated yellow apricots.
4
Marinated to make the juice.
5
Pour the yellow apricots and juice into a non-stick pan and bring to a boil.
6
The juice will become more and there will be many big bubbles. Turn to medium to medium heat and cook slowly.
7
Cook until the juice thickens, turn off the heat.
8
Allow until warm, add honey and stir well.
9
Prepare sealable bottles, disinfect them at high temperature and dry them for later use; bottle warm jam, fill it as much as possible, cover it and invert it for 10-15 minutes; after cooling, place it in the refrigerator to refrigerate and eat.Yellow apricot jam Make Tips
1. The finished product tastes sour and sweet, which is very good. If you like a sweeter one, you can make it according to the ratio of apricot to sugar + honey of 5:3. 2. Put the jam into the bottle while it is hot, fill it up as much as possible, and invert it for 10-15 minutes to let the residual temperature of the jam kill the microorganisms that may remain on the bottle cap, and try to create a vacuum environment inside the bottle to reduce bacteria breed to extend the storage period.