Vanilla apricot jam
By VicentaLakin
Preparation materials: fresh almonds 500 grams (net weight after nucleation), quality white sugar 400 grams, vanilla mackerel 1 and small lemon juice 1/4 units (approximately 10 grams) using tools: stoves, deep pots (stainless steel/glass/polymer), wooden spoons (or chopsticks), knife production: 300 ML capacity tanks around two bottles of square reference: Queen Christine Ferber of jam
Recipe Recommendations
- apricot 500 grams
- white granulated sugar 400 grams
- vanilla pod 1 piece
- lemon juice 1/4 of
- sweetening
- cook
- ten minutes
- simple
Steps for Vanilla apricot jam
1
preparation material. the selection of mature but hard almonds (brecots); one quarter of fresh lemon juice, which can be replaced by white or vinegar; and a portion of sugar that can be replaced by malt sugar。
2
First day, clean up the apricot with cold water. Dry the surface moisture。
3
Vanilla one, vertically。
4
The apricot is half-cut, removing the core. If it's bigger, it can cut into four petals。
5
In the jam pot, 500 grams of walnuts, 1 vanilla acreage, 10 grams of lemon juice, 400 grams of white sugar, slightly mixed, impregnated for an hour。
6
When impregnated, the fire was boiled to a low roll and slightly mixed. Put it in the fridge for one night。
7
The next day, before cooking jam, you can easily remove the bark with a clamp or a chopstick。
8
Fire boiled and gently mixed. Boiled with fire for 5 to 10 minutes while mixing. Take care of the foam. This time, it feels like it's been cooked for eight minutes
9
A few drops of jam are on a cold plate, a little tilted in seconds, and the detection of jam density should be slightly gelated and not easy to move。
10
The vanilla is extracted and trimped into small sections of the jar for decoration. (Scissors or knives, and clamps or chopsticks first.)
11
When the density is reached, the jam pot is removed from the fire. Fill the cans and cover them immediately. Once completely cooled, it was stored in the fridge。
12
TIPS: PACKAGES WITH JAM SHOULD HAVE BEEN DISINFECTED WITH HIGH TEMPERATURES. IT IS RECOMMENDED THAT GLASS VESSELS WITH METAL BOTTLE CAPS BE ADDED AS SOON AS THEY ARE POURED INTO THE HOT JAM, AND THAT THE CAPS BE AUTOMATICALLY TIGHTENED WHEN COOLED, WHICH WOULD BE MORE CONDUCIVE TO LONG-TERM PRESERVATION. THE RESIN-PROCESSED METALLIC CAPS ARE MORE ACRYLIC