1, when making peach sauce, choose ripe fresh peaches, wash them with clear water, then peel and core them, then cut the peach pulp into pieces and put them in a big bowl.

2. Put the prepared sugar into the peach pulp, stir evenly with chopsticks, then cover the upper layer with plastic wrap and refrigerate for 24 hours.

3. After 24 hours, the peaches will marinate some soup. At this time, put the pulp and soup into the pot, squeeze out the lemon from the lemon juice, and then add the prepared white vinegar.

4. Cook slowly over low heat. After boiling, floating foam will appear on the surface. Skim the froth with a small spoon and cook. After half an hour, the peaches in the pot will turn into thick paste. Turn off the fire at this time to cool down. Take out the jam, put it in a clean glass bottle, seal it, refrigerate it, and take it out whenever you want.