Wash the peaches, peel them and cut them into small pieces, and use a blender to break the peaches. But I like to eat some fruit jams, so cut them into small pieces. If they are very soft peaches, crush them by hand. Also
Put the chopped peaches in the pot, add the white sugar and lemon juice to boil
After boiling, the peach will have a lot of water. Add the maltose and continue to cook. Turn it on and turn it to a small fire. Stir in the middle to avoid sticking.
Always pick up the peach sauce and become sticky. In advance, seal the jam jar with boiling water, dry it, put the peach sauce in the bottle, screw it tightly, put it in the refrigerator, and eat it as soon as possible.
1, the amount of sugar can be adjusted according to their own taste, but it is best not to be less than 1/3 of the fruit, too little sugar is not conducive to the preservation of jam, maltose can not only increase the viscosity of the jam, but also more than white sugar It is nutritious and sweeter than white sugar. The ratio of maltose to white sugar is usually 1:1. It is also possible to use only white sugar without maltose, but the viscosity of the jam will be different. 2, the process of making jam is to mash the syrup into syrup, so that the jam will become sticky. If the proportion of sugar is too small, it is not easy to poke it out. You can also use gelatin, gelatin tablets, etc. to make the jam sticky. thick. 3. Adding the right amount of lemon juice to the jam is to adjust the sweet and sour. If it doesn't, it doesn't matter. The sweet and sour taste of the peach itself is very good.