Yellow peach jam

1. Choose fresh and ripe yellow peaches, without the need for them to be fully ripe. Wash the surface with salt, soak for a while, and rinse several times with water until the water is clear and the fruit is shiny.

2. Cut into pieces, size according to preference.

3. Take lemon juice, put it into the flesh of yellow peach, and stir evenly. Then add white sugar and rock sugar.

4. Refrigerate overnight for about 12 hours.

Boil the jam jar in boiling water for 30 minutes to disinfect.

6. Invert and dry for later use.

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

8. Cook patiently over low heat in a pot. Boil and skim off the foam.

9. The soup gradually thickens.

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

11. Put the jam into a bottle, cover it tightly, and quickly invert it.

12. Apply heat shrink film and heat it with a hair dryer to shrink and seal it.

13. Apply stickers. Refrigerate in a refrigerator.

14. The flesh particles are plump and the mouth is satisfied!