Apricot jam, anhydrous version

Published Dec 5, 2020 at 10:05am ET


Apricot jam, anhydrous version

Just after the summer solstice, the tree-filled apricots on the farm bend down the branches. My own fruit tastes super good! _____________ The long-awaited apricot jam is finally ready to start.

Food Material List

  • 1 Apricot 500g
  • 2 Sugar 200g
  • 3 Lemon juice 30ml
  • 4 Gelatin powder 10g
  • 5 Sugar 15g

Operational steps

  • 1 Wash the apricots and drain them.
    Apricot jam, anhydrous
  • 2 The apricots are pitted (without peeling, which is more nutritious and tastes better) and cut into small pieces.
    Apricot jam, anhydrous
  • 3 Put lemon juice and sugar into apricot pieces, one layer of apricot, one layer of sugar, and place for 2 - 3 hours.
    Apricot jam, anhydrous
  • 4 Cook over low heat for about 20 minutes (apricots have different water content, and water can be boiled for a little longer) until they are sticky. Stir constantly in the middle to avoid scorching. Mix the gelatin powder with 15g sugar, mix it evenly in the fruit puree and continue to cook for 10 minutes.
    Apricot jam, anhydrous
  • 5 Boiled jam is separated into clean bottles that have been sterilized with boiling water before it is heated.
    Apricot jam, anhydrous
  • 6 Cover the bottle tightly and cool it upside down. This is to prevent the outside air from entering the bottle. After cooling, the bottle can be put straight and stored at room temperature for one year. Or put it in the refrigerator for longer.
    Apricot jam, anhydrous

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Healthcare food category

Spring, Great cold, Light and easy to digest


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