Apricot Jam 杏脯果醬

Dried Apricot 杏脯乾 150g,  water 水 360ml,  sugar 糖 200g,  lemon juice 檸檬汁 half lemon 1/2個檸檬汁

1）wash apricots thoroughly. Cut into small pieces and put into a bowl. Cover with half of the water(180ml). Leave to soak for few hours.
     杏脯乾洗淨，切成小粒，放入碗中，加入180ml 水浸過夜
2） Put Apricons into a pan,use Stick Mixer plus.Add rest of the water (180g). Bring to boil, reduce heat.Add sugar and lemon juice,simmer slowly, until thickenly.
      把浸過的杏脯連水用攪拌機打成果蓉，倒入鍋中，加入180g 水煮滾，改用中火，加入糖和檸檬汁，邊煮邊攪拌，直至半濃稠狀
3).   Ladle into jar.
        把盛載果醬的瓶經煮滾消毒處理。 把果醬裝入瓶內。
I would like to add 20g of butter with sugar and lemon juice. When I spread with jam on toast,no need to use extract butter.
我喜歡加20g  牛