Yellow peach jam

Yellow peach jam

Introduction:

"These yellow peaches were bought in winter. They were very cheap at that time. I bought a lot of them every time, because my younger sister liked to eat canned yellow peaches, but later she didn't like them when she ate too much. These poor yellow peaches have been lying in the freezer of my refrigerator. I defrosted the refrigerator yesterday and took them out. Because of the hot weather, they melted. No matter how cold they were, I bought them for such a long time. I thought about making fruit Sauce, there are many ways to eat it, and it's longer than can. In yellow peach and other fruits, there is a kind of acidic polysaccharide called "pectin", which is fried and heated together with sugar. After the water volatilizes, it will present a thick gelatinous texture, which is the texture of jam we are familiar with. Market jams, because of cost considerations, often use gelatin, thickeners, flavors and other ingredients to "make up", making it very clear that not much fruit jam, still looks very thick and tempting. But our homemade jam is not only absolutely natural, but also has a long shelf life. "

Production steps:

Step 1: huangtao 900g

Step 2: cut the yellow peach, add 500g sugar, stir well, refrigerate for 3 to 24 hours

Step 3: Lemon one and a half, squeeze out about 60g juice, set aside

Step 4: don't waste the lemon pulp, remove the white and yellow skin, and chop it up

Step 5: put the yellow peach together with the marinated juice into the pot, and add the chopped lemon pulp

Step 6: This is the pickled yellow peach

Step 7: first boil with high heat, then turn to medium and low heat, keep stirring in the middle to prevent sticking

Step 8: boil until thick

Step 9: after that, add the lemon juice and boil for a while until you like the concentration

Step 10: put the canned jam in the refrigerator to cool

Materials required:

Yellow peach: 900g

Sugar: 500g

Lemon: 1.5

Note: 1, yellow peach need to be chopped first, and pickled with sugar until water exudes, and then stir fry to make a good jam. Pickling time if you can reach 24 hours, the effect will be better, if you can't wait, three hours is OK. 2. Yellow peach jam is rich in sugar and has a long shelf life. As long as the container of yellow peach is clean and sealed, it can be kept in refrigerator for several months. 3. Lemon juice is helpful for pectin extraction and function, so add a little lemon juice into the formula. 4. The container of jam can be boiled with boiling water and dried naturally, which can keep jam for a long time. 5. If you reduce the sugar in the formula, it will also reduce the shelf life of the jam.

Production difficulty: simple

Process: boiling

Production time: one day

Taste: sweet