Yellow apricot jam

Overview

My dear bestie came from Shandong to express cherries, and by the way, she picked up a small box of yellow apricot peaches. She was originally planning to eat them herself. They were overripe, but half of them were damaged when they were sent home. It is rare to eat such big and fragrant apricots in the south. It is difficult to preserve them in hot weather. So I just made them into jam, which is very delicious when used to spread on bread and make cake fillings

Tags

• dessert
• children
• afternoon tea
• jam
• apricot
• rock sugar
• lemon juice

Ingredients

Steps

1. 1 Wash the apricots with clean water, peel and core them, and cut them into small pieces

   

2. 2 Add 180 grams of rock sugar to the apricot meat and marinate it (forgot to take a picture). The marinating time can be 2 hours or one night. The longer the marinating time, the more pectin will be released from the fruit, which can greatly shorten the cooking time. This is what it looks like after marinating overnight

   

3. 3 Put the pickled apricots into a non-stick pot and cook, add lemon juice and bring to a boil over high heat. Turn to medium to low heat and stir constantly to avoid burning the pot, until thickened, about 15 minutes. If the pickling time is 2 hours, the cooking time will be about 40 minutes (for reference)

   

4. 4 Immediately put the cooked jam into a glass bottle while it is hot and cover it. Let it cool completely before placing it in the refrigerator. ps: the glass bottle containing the jam must be boiled, sterilized and dried in advance

   

5. 5 Finished product pictures

   

6. 6 Finished product pictures

   

7. 7 Finished product pictures