Honey Peach Jam
1.
Wash the jam jar, put it in the pot, add water to soak the jar, boil for 20 minutes, turn off the heat, put the lid in the pot, and continue to sterilize for 10 minutes
2.
Take out the drained water and invert the jam jar;
3.
Wash lemon, cut in half and squeeze, set aside;
4.
Wash the peaches;
5.
Peel and pit the peach, cut into small cubes, set aside;
6.
Put the diced peaches, lemon juice and rock sugar in a glass bowl and mix well, seal it with plastic wrap, and put it in the refrigerator for 10 to 12 hours. It needs to be taken out and stirred every 3 to 4 hours;
7.
Pour the pickled peaches into the pot, boil over high heat, continue to cook on low heat;
8.
After boiling, remove the floating matter and bubbles on the surface, stir it from time to time when boiling, so as not to stick to the bottom of the pot;
9.
When the jam has a consistency, add honey and cook for 5 minutes;
10.
Continue to cook until the jam thickens and then turn off the heat;
11.
Put the jam into the bottle, close the bottle cap and buckle while it is hot. After buckling for 30 minutes, wash the bottle body, keep it at room temperature for 3-7 days and then put it in the refrigerator.
12.
Sweet and sour, pleasant fragrance~
Tips:
1. The amount of sugar in this jam is very low. Honey and peaches are a perfect match. Honey can increase the color and bring out the aroma of peaches, adding a lot of points to this jam;
2. If there are no peaches, ordinary peaches can be used. To turn crispy peaches into peaches, you need to boil a pot of boiling water. After the water boils, put the peaches in and boil until the peaches become soft, take out the peaches, and wait for them to cool. , And then go to the nucleus and peel off the skin. After the peach is steamed, the pink on the skin also dyes the flesh pink. Pickled overnight, it will be as sweet, soft and juicy as a peach the next day.