Sancho jam

To be precise, it's Sancho scum. The saloon that was squeezed away from the juice, lost its sweetness, tasted light, and left only a pile of coarse matter like chicken ribs. Make jam, hit it very thin with a cuisine machine, add enough sugar, make it hard enough, and change it to a thin, thick jam. Roll out the dusty casserole in the corner and wash it clean — the sauna iron. It keeps mixing, and the juice gets thicker and thicker, and it starts to spray around. Taste it, it's sweet, and the salsa seems to have become obnoxious. Let's make a decision, make it a starch. I'm sure it's softer, not like before, but it's still very thin. It might work better with the gum. Without it, the starch is the same. And the good work is done, and the bottle is filled with four bottles of old mother-mother, and she is full of fruit, and eats of it。