Peach jam

These walnuts were bought in the winter, cheaply, every time, because the girl liked to eat the canned cucumbers, but later ate too much, and the poor walnuts were lying in the freezer room of my fridge, and yesterday they were removed from the freezer because it was hot, they were melted, they were not frozen, they were too cold, they were bought so long, I thought about making jams, which are more food than cans, and they last longer. In walnuts and other fruits, there is a natural acidity of sugar called fruit glue, which is made and heated with sugar and volatilized with water, and this is the mass of the jam that we know. The marketed jam, which is often “measuring” with chromosomes, thickenings, perfumes, etc., because of cost considerations, makes the jam, which does not appear to have much fruit, attractive. But our homemade real jam is not only absolutely natural, but also has a long shelf life。