How to make apricot jam Ingredients: 500g apricots, 100g sugar, 120g rock sugar Method: 1. Wash the apricots, break them apart and remove the cores. 2. Try to keep the flesh side up in a stainless steel pot, sprinkle with sugar, cover with plastic wrap and marinate

Make it for 2 hours. 3. Put the pot on the stove, sprinkle with rock sugar, and cook over medium-low heat. 4. Use a spoon to keep stirring and crush the pulp during the cooking process, and cook until the jam is thick. 5. Use a glass bottle

Boil it in boiling water and drain the water. 6. Let the cooked jam cool and pour it into a bottle. Store it sealed and refrigerated. Try to finish it within a week!

Note: When it comes to apricots, be sure to choose fresh, well-ripened types without cracks.

The jars containing apricots should be cleaned and sterilized, preferably glass jars.

Since apricots are generally sour, those who like sweetness can add more white sugar or rock sugar as appropriate.

After cooking, the canned apricots can be stored in the refrigerator when they are cool. However, since homemade canned apricots do not have preservatives, the shelf life will not be long, so it is recommended to consume them as soon as possible.

Warm reminder: Homemade apricot jam is not inferior to fresh apricots in terms of taste and nutrition. It tastes better relatively speaking. It may be worse than commercially available apricot jam, but it is also healthier.

Eating canned apricots is a healthy and nutritious way to eat them. You can also make apricots into preserved fruits or squeeze them into juice. However, juicing will cause the apricots to lose a lot of nutrients, so it is not recommended to juice them frequently.