Peach jam is a jam made of peach, maltose, sugar, lemon and other materials.

The materials are peach 600g, maltose 100g, sugar 50g, lemon 1 piece (if there is no lemon, the sweetness and sourness of peach is enough) and water 100 ml.

Chinese name

Peach jam

primary raw materials

peach

Does it contain preservatives?

no

Main edible efficacy

It has the effects of nourishing, strengthening heart, promoting fluid production to quench thirst, promoting digestion, moistening intestines and relieving fatigue.

Storage method

cold store

quick

navigate by water/air

Exercise 2

Exercise 1

food

Peach 600g, maltose 100g, sugar 50g, lemon 1 piece (if there is no lemon, the sweet and sour of peach itself is enough), and water 100ml. The amount of sugar has decreased. Parents can increase or decrease the amount of sugar according to their own preferences. )

working methods

1, wash lemon and squeeze out lemon juice for later use; Wash peaches, peel and core, cut into pieces and put them in an acid-proof pot.

Peach jam

2. Add lemon juice and water to the pot.

3. When cooked in medium fire, peaches will also produce a lot of water.

4. Cover and boil over medium heat. 5. Turn to low heat and add maltose to continue cooking. When cooking, gently stir with a wooden spoon or an acid-resistant spoon.

6. After maltose is completely dissolved, sugar can be added. Also, pay attention to stirring, don't paste the bottom.

7. The jam can be cooked if it is a little thicker.

8. Rinse the container, wipe off the water, and put it in a container for sealed preservation.

Intimate reminder:

1, this paper is made of Huang Jintao, and the pulp is golden yellow, so the color of jam is dark. If you use peaches, the color may be lighter.

It's best to make it with softer peaches. One is easy to peel and the other is easy to cook.

Huang Jintao's flesh is hard and hard to peel, so pigs have to omit this step. Fortunately, it doesn't affect the taste of jam, but peeling is better. In addition, if the peach is hard, it must be cut into pieces, which is easier to cook.

3. Because there are natural fruit acids in fruits, you must choose acid-resistant pots and stirring tools when cooking. Similarly, the container for storing jam must also be acid-resistant, and glass bottles are a good choice. At the same time, we should also pay attention to whether the bottle cap is also acid-resistant.

4. Lemon juice in jam is used to adjust the acidity and consistency of jam, and it can also make the color of jam look more beautiful.

5. In the process of boiling jam, keep stirring slowly with a spoon to avoid jam getting stuck in the pot. But not too fast, or the small bubbles will be difficult to eliminate.

6. When the jam begins to thicken, you can take 1-2 drops of jam and drop it into cold water. If the jam doesn't spread and sink, it means it's cooked. Don't cook it too thick, or the jam will harden.

7. Immediately after bottling, seal the bottle upside down 10 minute, and let the residual temperature of jam kill the bacteria on the bottle cap.

8. The jam can be put into the refrigerator after cooling, and can generally be kept for about 1 month. However, because it is homemade and has no preservatives, it is recommended to eat it quickly. When taking jam, be sure to use a clean spoon, and there can be no water on it, otherwise the jam will be moldy.

Exercise 2

food

condiments

Two peaches

condiments

Appropriate amount of sugar or rock sugar, appropriate amount of honey, 1 storage tank 1 lemon, and appropriate amount of water.

working methods

1. Get all the materials ready.

2. Peel and core the peach and put it aside.

3. Cut half of the peaches into slightly larger pieces, and chop the remaining one and a half peaches as much as possible. If you have a cooking machine, you can also use it.

4. Boil the tiny peach particles and sugar in the milk pot, and try not to drain the water, because the peach itself will produce water, so it must be boiled over low heat and kept stirring, otherwise it will paste the bottom of the pot.

5. Put the big particles in the cooked jam and continue to cook.

6. This is the finished product after boiling. Finally, squeeze a lemon lemonade into it, which will make it slightly sour and extend the shelf life. After cooling, add some honey, and then put it in an oil-free and water-free jar.