Materials

500g of rhubarb apricots, 120g of granulated sugar, 0.34 lemons, 100g of maltose

Methods

1. Split rhubarb apricots down the middle and remove the core. Cut into four halves. Toss with granulated sugar and marinate in the refrigerator for 2 hours or more.

2. Put the apricots in a saucepan with the lemon juice and bring to the boil, then add the maltose.

3. Simmer on low heat for ten or twenty minutes until it becomes a paste, and the apricot pulp becomes slightly transparent. Turn off the heat.

4. To be used to fill the jam jar in advance with boiling water to soak a little dry standby. Let the whole pot cool to about 80 degrees and start bottling. Be sure to fill, then tighten the lid upside down and let cool, when the humidity is almost 40-50 degrees can be put into the refrigerator.

Tips

Taste the flavors as it simmers and increase or decrease the amount of sugar as you see fit. I did this time is squeezed too much lemon juice, and then put a lot of sugar, but in the end the flavor that is quite good oh ~ ~ ~ ~ ~ ~ ~ ~ ~