👨‍🍳 Cooking Steps

Step 1: First, clean the apricots to make sugarwater apricots. Choose apricots with hard flesh and a bit sour flesh. Apricots that are already ripe and too soft are not suitable.

Step 2: Use a knife to score a circle on the apricot, break the apricot in half and remove the core.

Step 3: Process all the apricots like this.

Step 4: Add fine sand sugar and water to the pot, heat over medium heat, and stir constantly to dissolve all the sugar. Continue to cook until the sugarwater boils. Pour the processed apricots into the boiling sugarwater and heat over high heat until it boils again.

Step 5: After the water boils, turn to medium heat and continue cooking for 1-2 minutes (depending on the hardness of the apricots, if the apricots are very hard, you can cook them for a while). Then turn off the heat and soak the apricots in sugarwater. After cooling, put it in the refrigerator for one night and then you can eat it at any time (keep the apricots soaked in sugarwater).

Step 6: 1. To make sugarwater apricots, we need to choose hard apricots. Ripe and sweet apricots are not suitable. On the contrary, the hard, sour apricots have just the right softness and sweetness after being cooked. Sour apricots are not delicious when eaten directly, but after being made into sugarwater apricots, they are very good. 2. Do apricots need to be peeled? Actually no need. Just clean it and it’ll be fine. The apricot skin is not easy to remove (unlike peaches, which can be peeled off by boiling it). At the same time, the apricot skin is very thin and does not affect the taste. 3. Store the prepared sugarwater apricots in the refrigerator for more than 1 week (pay attention to sealing). The premise is not to lose sugar! (It is not recommended to reduce sugar. If you are afraid of sweetness, just don’t drink the last sugarwater.)

Step 7: Apricot Jam: Sweet apricot jam not only has a beautiful color and rich taste, but it can also be eaten in a variety of ways. Like many jams, it can be spread on bread, made into ice cream and mousse, and can also be diluted directly with water as a drink. While apricots are not out of the market yet, make some apricot jam and save it! Ingredients: 550 grams of fresh apricots, 300 grams of fine sand sugar, 35 grams of water.

Step 8: First, wash the apricots, break them in half, and remove the apricot cores (for making apricot jam, it is recommended to choose overripe, soft apricots, which will make it easier to make paste, which is different from making sugarwater apricots).

Step 9: Add sugar to the apricots, then add water and mix well to moisten the sugar.

Step 10: Then pour it all into the pan and heat over medium heat.

Step 11: As it is heated, the sugar will slowly melt and the apricots will gradually exude more water. Because we chose ripe and soft apricots, the apricots have already started to become soft and rotten at this time. Keep the heat on and bring the apricots to a boil.

Step 12: After boiling, continue to simmer over medium heat and stir slowly to avoid burning the bottom.

Step 13: Continue to heat until the water evaporates and the apricots turn into a sauce as they cook, then turn off the heat. Hot apricot jam will still have a thin texture after cooking, and will become thicker after cooling. In order to judge whether it is cooked enough, you can put a few drops of apricot jam in a bowl and observe whether the apricot jam becomes sticky and thick after cooling.