Cooking Steps

1. 

   Step1:Prepare raw material

2. 

   Step2:Wash the apricot with salt water, soak it for 10 minutes, take it out and drain it, then split it and take out the core

3. 

   Step3:Enter the curing stage. Sprinkle 50g white sugar. Mix well. Let stand for 5 minute

4. 

   Step4:Squeeze in half lemon juice. Mix well. Wrap with plastic wrap. Marinate for 1 hour (room temperature for 1 hour in summer, or 2 hours in refrigerator

5. 

   Step5:Change the apricot to the size you like (it will be easier to boil if you change the knife, or not. The taste will be better after the sauce is made

6. 

   Step6:Use the milk pot. Add the pickled apricot. 100g of ice sugar. Squeeze the remaining half of the lemon juice

7. 

   Step7:Let the little fire go. Let the floating end g

8. 

   Step8:Continue to cook with minimum heat. Keep stirring until the sauce is slightly thick and the pulp is completely softened

9. 

   Step9:Turn off the fire. Put it into a glass bottle that is sterilized and air dried in advance. Turn it upside down immediately after it is put into the bottle. When the jam recovers to room temperature, put it into the refrigerator and keep it cold. It can spread bread, mix yogurt and make various salad dressings