In the summer when peaches are inundated, seal them into jars and make a handmade peach jam without added preservatives and pigments~
Wash the peaches into the boiling water and cook until the peaches are soft and the skin is lighter.
Pour the cooked peaches into cold water to cool down
Go to peach skin
Cut the peaches into small diced pieces, and the small diced pieces should be cut as much as possible. The peach jam that comes out of this way preserves the texture of the flesh. (If you want the texture of the special smooth jam, you can put the peach meat into the blender. Playing fine)
Half a lemon juice
Pour half of the squeezed lemon juice into the chopped peach meat, then add the appropriate amount of white sugar, stir and marinate for a few hours (how much white sugar can be adjusted according to personal taste, sugar can promote fruit when cooking The moisture in the water is soaked out, so that the effect of sterilization can be more thorough, and the effect of prolonging the shelf life of the jam is extended. Therefore, the more sugar is stored, the longer it is preserved, but the excessive amount will destroy the taste of the jam, so in principle, it cannot exceed half the weight of the jam. It will be too sweet)
Pour the marinated peach into the open pan and cook it thoroughly. It is very important to make the handmade jam. It is very important to cook the pectin and taste in the fruit for a long time to make the jam taste and taste better. At the same time, it has sufficient sterilization to prevent internal spoilage or fermentation during the preservation of the jam, and prolong the shelf life of the jam. Fresh fruit has a high acid content, so when cooking, you should choose an acid-proof pot.
When the jam has a consistency, add maltose and mix well (maltose is less sweet than white sugar, more nutritious and can increase the sticky texture of the jam)
Keep the medium and small fires boiled, pay attention to stir to avoid the bottom of the paste, and turn off the fire when the jam is very thick and boil the big bubbles.
The cooked jam is placed in a small bottle filled with hot water and dried in an oil-free water. The hot-filled cans are also used to better isolate bacteria. It is best to cook while filling the cans. After the cans are sealed, they are cooled at room temperature and then stored in a refrigerator. The hand-made jams can be stored for about one month because they do not contain additives such as preservatives, but they should be eaten as soon as possible.
The jam with fleshy texture is better, and the full hand-made real jam is definitely better than the one bought outside.
In addition to the bread spread on breakfast, I think it is superb with the original yogurt. In fact, I learned that the method is not only peach sauce, but other fruits can also be made into jam according to this method!
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