Double peach granules pulp jam......
Today, use yellow peaches and peaches to make a double peach granular pulp jam, just put some white sugar to neutralize the sourness, turn around gorgeously, and immediately change from an unpopular fruit to a jam that everyone loves, let's take a look:
Double peach granules pulp jam: yellow peaches, peaches, white sugar.
Here's how:
Put a little salt and baking soda in the water to dissolve thoroughly, soak the yellow peaches and peaches for a while, and rinse them.
Cut the yellow peach into small pieces and place it in a pot.
Add an appropriate amount of white sugar to marinate for an hour, look at the edge of the basin, there is already water coming out.
In the same way, the peaches are also cleaned.
Cut into small pieces, put in a basin, add an appropriate amount of white sugar and marinate for an hour.
Pour the pickled peaches into a non-stick pan along with the water, the water is enough to marinate and there is no need to add additional water.
Bring the heat to a boil and change to medium-low heat. Look at the edge of the pan, this is what it looks like when it has just been boiled. At first, there is a lot of water, and the non-stick pan is used, so you don't need to stir too often.
This is what it looks like after about twenty minutes of boiling, the flesh softens and the juice thickens. The yellow peaches are still yellow, and the red of the peaches is fading, so be careful to shorten the interval between stirring.
It was about fifty minutes of boiling, the flesh and juice fused together, and the red color of the peach had completely faded into a pale pink. At this time, keep stirring while cooking.
After cooling, it will become thicker, and the double peach granule pulp jam is sweet and sour with a soft grainy feeling, which is really delicious. There are exactly two kinds of peaches at home, and it is okay to use only one. Eat it directly, refrigerate it to taste better, wipe the toast, make bread with a great taste, you can also make it if you want to eat.