杏脯菓酱好多時可以用於其他烘焙時做glaze.今日在supermarket 看到杏脯又上市了。所以買了一些做了少甜的杏脯菓醬。一般超市的菓醬含起碼50%精糖，防腐劑，色素和潻加劑等，我今次只用了1/3的原糖。做法簡單又易做。
Apricot jam can be used in many baking goods as a glaze. Today the new season apricot has arrived at our local supermarket. So I bought some to make some low sweet jam. The store bought jam contain at least 50% refine sugar and other preservatives, colour and additives. I have only used 1/3 of raw sugar this time. This is actually so easy and simple to make.
材料：
600g 杏脯（去核）
200g 原糖
1個約500g容量玻璃瓶
做法：
杏脯去核。把糖和杏脯放一宽口煱裏。
用中火慢慢把糖煮滾後收至最小火。
约1小时後所有菓肉已煮爛。用膠匙輕輕於煲底一劃，可以看到煲底已差不多。
用一滴菓醬滴在小碟子上不流下即成。
把已放熱水蒸10分钟消毒的玻璃瓶子取出，把熱的菓酱倒入瓶中蓋上蓋反轉待完全冷却。未開蓋的菓醬可存陰涼架子6個月。
感謝 Morning Tea 提供以上資料
Morning Tea的網誌:http://morningteasydney.blogspot.hk/
