1. Wash the glass bottle with cold water, boil it in a pot for ten minutes, remove it and set aside.
2. Wash and peel the yellow peaches.
3. Cut into pieces.
4. Put it in a saucepan, add rock sugar, add water that can cover most of the peaches, and bring to a boil on high heat.
5. When there is foam, use a spoon to remove it and throw it away.
6. When the peaches become soft, turn off the heat, scoop the hot peaches and soup into the bottle 80% full, tighten the lid while it is hot, and place it upside down immediately. If there is no running water, it means that the seal is good.
7. Fill it all.
8. After it has cooled down, the lid will face up, and the soup will thicken in a few days before you can eat it.
Tips:It can be stored for half a year. The rock sugar can be tasted after being melted. If it is sweet enough, you don't need to add it again. The rock sugar can't be too little. The sourness of the yellow peach has to be slowly entered by the sweetness.
