Ingredients? About 1000g of large apricots, about 400g of rock sugar. How to make homemade apricot jam? Wash the apricots, drain them, break the apricots, take out the cores, and cut them into small dices with a knife (I just break them open with my hands, take out the cores, and pinch them directly.

Crushed, because they are too ripe), then add rock sugar, cover with plastic wrap, and refrigerate for more than 4 hours. Pour the pickled apricots and sugar water into the pot, bring to a boil over high heat, and then over low heat.

During the cooking process, use a shovel to press the apricots and stir constantly. This will cook faster without burning the pot. Cook for about fifteen minutes until the jam becomes thick. Take a clean, water-free and oil-free glass bottle (

I use bottles left over from canned food, boil them in water for 10 minutes over high heat to sterilize, dry and set aside) Put the jam into a sterilized glass bottle while hot, invert it until it cools, and finally put it in the refrigerator. Tips

Don't use rotten apricots. I just picked them from the tree and cooked them right away when I got home. Normally, I use fresh apricots.