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Apricot Jam (Apricot Jam) | Coris Cooking Channel's Recipe Transcription

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Ingredients

Apricot pulp : About 900g
Granulated sugar : 540g (60% of apricot pulp)
Lemon juice : 1/2 piece

Time required

55minutes

Procedure

1) Prepare apricots 00:20
Rinse the apricots lightly with water and cut off the damaged parts. Make a notch along the seed and remove the seed. Cut the flesh into small pieces, put them in a pan, and weigh the flesh. (900g this time)
2) Mix granulated sugar 02:06
Sprinkle granulated sugar, mix with a rubber spatula, cover the pot and leave at room temperature for 1 hour.
3) Add lemon juice and heat 02:38
Add lemon juice and heat over medium heat while mixing well with a rubber spatula until boiling.
4) Adjust the heat and take the lye 03:23
When it comes to a boil, scoop up the floating lye while adjusting the heat to low to medium heat so that it does not boil over. When the jam is shiny and fluffy, it's cooked.
5) Place in a storage jar and cool 12:05
Place in a storage bottle, wrap it so that it adheres to the surface, and cool at room temperature. When it cools, put it in the refrigerator to cool it.

Point

・ If it is difficult to remove the seeds with a kitchen knife, use a spoon to remove them.
・ By mixing granulated sugar with apricots and leaving it for 1 hour, the granulated sugar dissolves in the apricot juice and becomes slightly syrup-like. The syrup makes it harder to burn when cooking apricot jam.
・ The finish will be delicious if you take the time to cook the lye carefully and carefully.
・ The amount of lye is very large, and you have to keep taking lye for about 5 to 7 minutes. The bottom of the pot is easy to burn even during the removal of lye, so occasionally mix it while gently rubbing the bottom of the pot with a spatula.
・ When the jam is cooked, it becomes a little loose and thick, but when it is cooled, the toromi becomes stronger, so be careful as it will become a hard jam if it is cooked like a commercially available jam at the stage of cooking.