Apricot preserves
Overview
No sulfur fumigation, no pigment, no preservatives, no sodium bisulfite, no fragrance, no hardener. Bright color, sweet taste
Tags
Ingredients
Steps
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Use fresh red apricots
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The color is bright red and the maturity level is 7-8 points
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It is best to make it on the same day. After two or three days, the apricots will become soft and fall apart during the subsequent production process, which will affect the effect and taste
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Clean
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Core and hand broadcast the two halves
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Press with white sugar for about 2 hours, turn it over with your hands, and apply it evenly on each apricot flesh. It is recommended to add more sugar according to your preference. First, it will not go bad after making it. Second, it has a good taste and can extract more juice
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Squeeze lemon juice from half a lemon. Do not add water because the juice of the apricot flesh has already been leached out and the juice will also come out during the cooking process. Boil over medium to low heat for 10 minutes. Do not boil for too long or it will fall apart
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After boiling, soak it overnight. If you are in a hurry, soak it for at least an hour to fully absorb the flavors. The soup will be sweet and thick
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Place the plate into the oven and bake at 150 degrees for 10-15 minutes. Depending on your oven, I adjust my oven to be small or for single-tube heating, so I baked it for 15 minutes
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After baking, take it out and place it in a cool place to air dry. It is best to use a container with top and bottom ventilation to air dry for 1-2 days
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My own talk is that the pulp juice is mixed with honey and lemon water. It is a very refreshing and sweet juice drink. I can make two flavors using apricots and apricot preserves. The preserved apricots are more fragrant
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Here are some photos of the finished product
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No water, no additives, healthier
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Bright color, sweet and sour taste
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Pure natural pulp
