Peach Jam Tutorial

Material Preparation

Peach Pulp 2500g

Icing Sugar 1000g

Lemon 3

Making Methods

1. Peaches scrubbed and dried in brine, peeled and cut into chunks and put in a clean container for spare, Peach Skin Spare

2. A layer of peaches and a layer of icing sugar laid in a Container, sealed refrigerated overnight, peach skin alone put some icing sugar sealed refrigerated

3. The next day the peach block and precipitation of liquid and peach skin cloth bag poured into a thick-bottomed pot, squeezed into the lemon juice and stirred well boiled skimmed foam to medium-low heat simmering, peach skin fish out don't.

3. Wash, sterilize and dry glass jars and lids.

4. Stirring while simmering, cook until thickened, drop in cool water can be frozen on the good. The first thing you need to do is to put it into a sterilized and dried container while it is still hot, and then tightly seal it and invert it and let it cool down before refrigerating it.

Tips

1. Cook the peach skin out of the color before throwing oh. Peaches cut into pieces according to their own favorite size.

2. Glass jars sterilized and air dry/dry, do not wipe with paper.

3. Boil skimmed floating did not turn to medium-low heat simmering, floating did not skim clean, otherwise it will be astringent.

4. Use a thick-bottomed pot, do not use an iron pot to simmer will have a rusty flavor.