1. Wash peaches
2. Cut the mango into pieces
3. Peel the peach flesh
4. Put the peach flesh in the pot, pour in water, and the water is level with the peach flesh
5. After boiling, add sugar, stir until melted, cover and cook on low heat
6. Cook until the pulp and water merge and become thick, open the lid
7. Slightly press the peach flesh with a mud press
8. Stir while simmering until the peach flesh becomes deep and crystal clear, and it starts to thicken, then turn off the heat
9. Pour into a glass bottle after cooling and refrigerate
Tips:When pressing the peach flesh, do not press it too finely, so that the boiled jam can still eat peach pieces and taste better. Generally the refrigerator can be kept for 1 month
