Peach sauce
By VicentaLakin
Peach for the fruit sauce. Save it for winter。
- sweet fragrance
- cook
- an hour
- simple
Steps for Peach sauce
1
Peaches go cut off the skin。
2
Peach plum with white sugar on top of it, squeeze half a lemon juice in and mix it evenly。
3
Covered with protective film, salted for more than four hours, preferably for 12 hours。
4
Disinfect the jam bottles before making jam. The oven is 100 degrees for 10 minutes or 5 minutes in boiling water。
5
The pickled peaches and the peach juices started cooking in the pot。6
In the course of cooking, it is sometimes mixed to prevent sticky pots. It's a little bit of fluffy, because there's air in it, and too much air affects the duration of the jam。
7
When the jam gets thicker, the temperature is 103 degrees. It doesn't matter if there is no thermometer, a plate is frozen in the fridge ahead of schedule, a drop of jam is on it, no flow of jam, and a sticky jam statement of status is done。
8
Just fill it with eight points while it's hot。
9
When bottled, the jam was rewinded until it cooled. Use the residual temperature of jam to remove the excess air from the bottle, creating a vacuum. And the remaining temperature of jam can kill bacteria left in the mouth of the bottle。
10
Peach sauce can be made of bread and bread or flush soda。