Heart K Jam
1.
Prepare fresh red peach K and white sugar
2.
Soak the red peach K in water for 10 minutes and then scrub it off
3.
Take out the washed red peach K and drain it.
4.
Pick the petals of the red peach K, each has 5 petals, and then tear them into half
5.
Red peach K fruit cut into 2 halves
6.
Put it in hot water and cook for about 5 minutes
7.
After cooking the mucilage, remove the core of the fruit. The mucus in the core of the red peach K can nourish the stomach
8.
Put the red peach K stamens into the pot where the pits have just been cooked, boil the stamens until soft and turn off the heat. It doesn’t take too long, about 2-3 minutes.
9.
Put the boiled red peach K stamens into the bread machine, add white sugar to start the jam function, and cover a piece of oil paper on the bread bucket to prevent the jam from splashing out during the mixing process. If you don't have a bread machine, you can put it in a non-stick pan, and you need to keep stirring to prevent the bottom from getting muddy. The ratio of red peach K to sugar is about 3:1, red peach K itself is more acidic, so you need to add more sugar to neutralize the sourness
10.
During the process of making red peach K jam, clean the glass jar for the jam, put it in a pan without oil with the cap, and boil the glass jar with cold water over the fire for 5 minutes, remove and drain the water. Ready for disinfection
11.
The red peach K jam is simmered until it is thick. Usually, lemon juice is added to improve the taste. The red peach K has its own sour taste, so there is no need to add extra lemon juice.
12.
Bottle the red peach K jam while it's hot, upside down to form a vacuum package, and put it in the refrigerator for several months. If the glass bottle is equipped with a plastic lid, wait for the jam to cool before filling it.
Tips:
1. There is no bread machine to boil in a non-stick pan.
2. People who are pregnant cannot eat it.
