Peach sauce(shui mi tao jiang )

Peach sauce

Introduction:

"If you like peaches, make them into jam. Seal up the flavor you like and enjoy it slowly."

Production steps:

Step 1: cut the peach into small pieces, so you don't need to add water.

Step 2: put it into the blender and break it.

Step 3: pour the puree into the pot, add sugar, bring to a boil over high heat, simmer slowly over low heat, and stir slowly throughout the process.

Step 4: cook until the sugar is melted, add 1 tablespoon maltose and continue to cook.

Step 5: cook to your favorite consistency, add a spoonful of brandy, mix well, then boil, turn off the heat and let cool.

Step 6: put the cooled jam into a clean bottle and enjoy it slowly.

Materials required:

Peaches: 3

Sugar: 200g

Maltose: 1 teaspoon

Brandy: 1 teaspoon

Note: 1. The ratio of sugar to fruit is 1:1. I think it's OK to have more or less sugar. 2. Add some brandy will add flavor, no or no. 3. Adding maltose will increase the viscosity, no or no. 4. Cook the jam over low heat and keep stirring slowly to avoid paste. 5. It's better to use the spoon with long handle. The longer the spoon is, the better. When mixing with the spoon in hand, the farther away it is from the pot mouth, the better, so as to avoid the boiling jam pop up and hurt hands.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Shui Mi Tao Jiang