Red almond jam
By VicentaLakin
"The spring is full, a red almond comes out of the wall." I don't know why, looking at it yellow and red, I couldn't think of that poem, though it didn't fit. This year, there are so many apricots here, I bought them for the first time as fruit, and the second time I thought about having hair for jam, and it didn't really get started until the third time. A few sisters were then asked how to make jams, the main point being that whatever jams are made, it is best not to put water, to put sugar pickles, to allow the fruit itself to see through, and to keep the fruit, which is the most primitive jam。
Recipe Recommendations
- apricots 1000g
- water 1 bowl
- white sugar 100g
- rock sugar 100g
- sweet and sour
- cook
- ten minutes
- simple
Steps for Red almond jam
1
Clean up the almond skin
2
Go to the core. Cut the half
3
And then evenly put an apricot, and a sugar, and pick it up for one night
4
Squeeze the almonds with a juicer
5
This time the jam was made mainly for bread and juice, so the juicer came in
6
Then I'll pour back into the pot, add a bowl of water and start cooking
7
When it's boiled, make a little fire, make it sticky with ice cream
8
When it's cool, it can be bottled and stored in the fridgeRed almond jam Make Tips
1. It is recommended not to add water during the cooking process, as it negatively impacts the final result and shortens the shelf life.
2. The jam I made is a bit tart. If you prefer it sweeter, I suggest adding more sugar.
3. One jar is for spreading on bread for breakfast, and another is mixed with water to make juice. We're going through it quickly, so I should make more next time.