Sweet and sour apricot jam

Published Jan 2, 2022 at 02:10am ET

Food Material List

1 Fresh Apricots 1000g
2 Fresh lemon 1
3 vanilla bean 1 roots
4 Sugar 500g
5 salt 10g

Operational steps

1 Rinse fresh apricots in saline water for 10 minutes. Draw a circle around the apricot concave with a fruit knife. Hold the two halves of the apricot with two hands and twist them gently to remove the apricot core easily.
2 Cut out the seeds of the vanilla pod, peel the lemon (be careful not to peel the white endothelium), mix the sugar with the shell of the vanilla pod into the apricot meat after nucleation, cover it with fresh-keeping film and refrigerate for one night.
3 Pour the pickled apricot meat and juice into the pot until it boils and turns to a low heat. Stir while boiling to prevent stickiness until it is thick. Vanilla pod shell and lemon peel are removed.
4 Cook the high-temperature sealed pot for 10 minutes in the oven and dry the water at low temperature. Put the boiled apricot sauce into the sealed pot while it is hot. Turn the lid on and put it in the boiling water for 15 minutes. Cool the apricot sauce naturally after turning off the fire (in order to kill bacteria as much as possible and keep the apricot sauce longer).
5 Prepared apricot sauce is refrigerated and stored. Self-made jam does not contain preservatives, so it should be eaten as soon as possible.

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