How to make apricots with alum sugar simply, How to make apricots soaked in alum sugar

Prepare a glass jar, rinse, rinse with hot water and dry. Dry with a clean towel. Or dry completely without any standing water. You can use a clean cloth with white wine to wipe the inside of the jar.

Rinse apricots under running water. Let dry then pat dry.

Use a toothpick to gently remove the dirt and stem of the apricot tree. Do not use apricots with broken boots or damaged brown spots.

In a glass jar, lay a layer of apricots and a layer of rock sugar. Repeat until the jar is full. The last layer of apricots is covered with rock sugar. You can choose yellow alum sugar to make the water color more beautiful. If making apricot wine, at this stage will add white wine.

Close the lid tightly and write the date of making on the lid for marking. Keep in a cool place. Remember not to keep it in the refrigerator.

Every few days, gently shake and tilt the jar to evenly coat the sugar. About 2 weeks later, apricot juice begins to absorb, can be extracted for use. However, usually after a few months, when the apricot secretes out of its delicious taste, the apricot gradually becomes shriveled and wrinkled, which is the best time to use apricot juice.

In addition to distilling apricot juice gradually, you can extract apricot juice into a separate bottle for storage. Pour apricot juice into a large pot, cook for about 15 minutes on low heat, skim off the white foam floating on the surface. Pour the hot apricot syrup into the previously sterilized storage jar.

Close the lid tightly and turn the vial upside down. Let cool. This gradually extracted syrup can be stored in the refrigerator for up to 2 weeks.

When making apricot juice, just take the juice and mix it with ice or carbonated water. Add fruit if you like. Unopened, sealed jars are best stored in a cool, dark place for about 6 months, up to a maximum of 12 months. However, for so long, apricots will be strong and ferment alcohol.