[apricot jam](xing guo jiang )

[apricot jam]

Introduction:

"Apricot harvest season, she is my favorite color! The fully mature apricot meat is soft, waxy and sweet. The apricot bought these days tastes slightly sour, and the sauce is the most suitable. It's easy to eat without any additives. It's a colorful jam in the fruit season

Production steps:

Step 1: Rinse apricots and drain

Step 2: break it off, remove the core and reserve it

Step 3: cut into small pieces, easy to cook

Step 4: prepare rock sugar (fine granulated sugar is also acceptable)

Step 5: simmer over low heat and stir from time to time. After all the flesh is soft, add it to the pot and continue to simmer

Step 6: very thick, about 80 minutes

Materials required:

Kernel free apricot: 800g

Rock sugar: 150g

Note: jam detection: jam in the cold plate, light shake will not flow, semi solidified state is the freezing point or molding point to reach this standard, with the amount of sugar is not less than 1 / 2 or 3 / 4 times of the pulp, can set (coagulation) to promote the production of pectin. In a sense, if it is 800g of apricot meat, it needs 400g-600g of sugar. I don't like so much sugar, first I don't like to eat too much Second, the teeth are not comfortable recently. 1. Apricots should be selected as fresh as possible. The flesh is ripe and the skin is not soft and rotten. 2. Peeled or not. I don't think it matters here. 3. After jam is thick, it needs to be stirred constantly to avoid affecting the taste. 4. Storage: sealed in sterilized bottle, use a clean spoon every time. 5. It is suggested to store in a small bottle for the rest Storage of jam 6. Wear kitchen gloves, jam is easy to splash when thick, to prevent scalding

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet

Chinese PinYin : Xing Guo Jiang