- 1 kg of peaches
- 500 g sugar
- juice of 1 lemon
My family is not very fond of jam or jam, so it rarely happens to make them even in small portions, not to be kept over the winter. So it was with this peach jam. I did a little enough to eat a few days at breakfast and implement a cake recipe that I will show you soon! 😉
Preparation Peach jam:
Choose soft, well-ripened peaches. Wash and peel. Cut into pieces so that the seeds can be removed. Put in a saucepan, sprinkle with lemon juice and sprinkle with sugar. Refrigerate for a few hours, preferably overnight.
Pass well with the vertical blender, then put the pan on low heat and boil the jam until it reaches the desired consistency. Check by putting a little jam on a cold plate.
Stir often enough not to stick to the bottom of the pan and to avoid smoking the jam. From time to time the foam that forms is also collected.
When finished, the jam can be flavored with vanilla essence or almond essence, I preferred to leave it as such.
If you prepare peach jam for the winter, pour it hot into jars. Staple, turn the jars upside down and leave to cool covered with a towel.
Good appetite! 😉
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