Yellow Peach Jam

Yellow Peach Jam

1. Choose fresh and ripe yellow peaches, which do not need to be ripe. Wash the surface with salt, then soak for a while, and rinse with water several times until the water is clear and the fruit is bright.

2. Cut into pieces, size according to preference.

3. Take the lemon juice, add it to the yellow peach pulp, and stir well. Then add white granulated sugar and rock sugar.

4. Refrigerate overnight, about 12 hours.

5. Sterilize the jam jar with boiling water for 30 minutes.

6. Dry upside down and set aside.

7. Take out the yellow peach. A large amount of fruit juice precipitated out.

8. Boil patiently in a saucepan over low heat. Skim the scum after boiling.

9. The broth gradually thickened.

10. When the juice becomes very thick and the shovel starts to move hard, the jam is successful!

11. Put the jam into the bottle, close the lid tightly, and buckle quickly.

12. Put on the heat shrinkable film and heat it with a hair dryer to shrink and seal it.

13. Attach stickers. Keep refrigerated.

14. The pulp is full and satisfying!

Tips:

The pots and pans need to be made of stainless steel or enamel products.
The sugar content is determined according to preference.