The method of making apricot jam is as follows:

Tools and materials: fruit knife, basin, drain basin, plastic wrap, refrigerator, pot, shovel, apricot, clear water and yellow rock sugar.

1. Clean the ripe apricots.

2. Peel the apricot, cut it in half, remove the apricot pit, and leave only the apricot meat in a small pot.

3. Put the processed apricot meat and yellow rock sugar together, mix them evenly, cover them with plastic wrap, and put them in the refrigerator for one night.

4. When I took it out the next morning, the crystal sugar in the bowl had melted, and a lot of water was released from the apricot meat, which itself shrank and became softer.

5. Put the apricot meat and juice in a bowl in a small pot, and cook it on a medium-small fire. Turn it from time to time during the cooking process, and press the apricot meat with a spatula, which can also make the apricot meat smaller. It won't stick to the bottom at the beginning of cooking, and the number of turns can be less, because there are more soup, but the more you cook later, the thicker the pectin is, and you need to keep turning it to prevent it from sticking to the pot.

6. Finally, boil the thick jam as shown in the figure, and then turn off the heat and take out the pot.