Sunday, August 25, 2013

Apricot jam

Apricot jam made with sugar and apricot and salt

The making
Time to make apricot before the season is over.
Today I went to store, the apricot sold for $1.50 per pound comparing to the peek season of $0.50 per pound. But today's ones were mature and firm, perfect for making jam.

2 pounds of jam,
1/2 pound of sugar,
a pinch of salt.

Heat pot,
open apricot with hand, take out seed, put into pot,
add salt, sugar,
cook in slow fire for 3 hours or until the water evaporated enough.

Keep stirring from time to time. It avoids burnt bottom and accelerate the evaporation.

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