Peach and jam

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- cleaning of lemons, extracting after cutting and extracting 30 g

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# The monkeys are washed and the monkeys are skinned #

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切

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(b) The cutting of the meat after cutting, and its placement in the glass basin, with the addition of glucose, lemonade and the freezing of pickles for 10-12 hours or more

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(a) When it is removed, it is poured into a copper pot and placed on a fireplace, which is boiled with a fire and then continues with a small fire

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The surface floats and bubbles are removed and the cooking is constantly mixed so as not to bind to the bottom of the pot。

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When the jam has a viscosity and continues to evaporate for five minutes, until the jam begins to feel viscosity, reaching the end temperature of 103°C for the curing of the cuddly jam, with the view that the jam is thick and burning

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(b) Placing jams in jam bottles in the heat (30 minutes of pre-cleaning of jam bottles and evaporation with boiling water and extraction of asphalt reserves) with tight caps and retort in the heat; cleaning of bottles after 30 minutes of retort, before being placed in freezers at room temperature 3-7 days

1. When selecting kiwis, choose those with neatly and densely distributed fuzz; they should be intact and undamaged, with a natural sheen and no spots on the skin; the fruit should be plump and slightly elastic when held in the hand; 2. Ripeness can be judged by the aroma and the stem; if the fragrance is aromatic and the stem is soft, it indicates that the fruit is fully ripe and ready to eat; 3. Method for peeling a kiwi: First, cut off both ends, use a small knife to peel from top to bottom, and then remove the white core in the center for the best visual effect;