Apricot Jam

Overview

1100 grams of fresh apricots, 200 grams of sugar, and finally 700 grams of finished product (in fact, you can continue to cook and concentrate)

Select apricots
Remove the stems, clean and dry
Remove the core and place in a clean, oil-free container
Add white sugar and rock sugar
Mix well, seal with plastic wrap and marinate for two hours
After pickling, a lot of water will come out, ready to start cooking
If you are interested, you can pick out the apricot skins that automatically fall off after the fire is started. Be sure to turn them frequently to avoid burning the pot
Stir vigorously while heating, turn off the heat when thickened,
Put it into a clean container prepared in advance, cover it, let it cool and store it in the refrigerator