Lover Li Jam

Premium imported lover peaches;

Wash the lemon, cut it in half, and squeeze the juice, taking 30g and set aside;

Wash the lover Li, remove the pit, and cut into small cubes;

Place the diced plums, lemon juice, and rock sugar into a glass bowl, stir well, cover with plastic wrap, and leave in the refrigerator for 8–12 hours.

Clean the jam jars, place them in a pot, add water to cover the jars, boil for 10 minutes, turn off the heat, put the lids into the pot, and continue sterilizing for 10 minutes.

Take out and drain the water, turn the jam jar upside down, and set aside;

Take it out of the refrigerator and pour it into the pot, continuing to simmer over medium-low heat;

Skim off the surface scum and bubbles, and stir occasionally while cooking to prevent sticking to the bottom of the pot;

In about a few minutes, when the amount of water in the pot gradually decreases by about half, the sauce thickens, and the fruit pulp becomes transparent and tender, continue cooking until the fruit puree begins to thicken, the sauce is almost reduced, and it reaches the final sugar-setting temperature of jam, 103°C. Pour the jam into jars, seal the lids tightly, then invert the jars while hot. After inverting for 30 minutes, clean the outside of the jars, and then it can be eaten or stored in the refrigerator.