Peach jam with almonds and lemon
4 servings
90 minutes
Peach jam with almond and lemon is a delicate, sunny treat that combines the sweetness of ripe peaches, the refreshing tartness of lemon, and the nutty depth of almond. British cuisine is famous for its jams, and this recipe is a bright example of flavor harmony. The lemon enhances the fruity freshness of peaches while the almond adds a light crunch and aromatic aftertaste. The jam turns out velvety and thick, perfect for morning toast, desserts, or even pairing with cheeses. This recipe allows you to preserve summer sweetness in a jar, turning an ordinary breakfast into a little gastronomic celebration.
1
Remove the pit from the peaches, slice them (you can do half peaches and half apricots), and place them in a pot. Squeeze in lemon juice (for those who fear it will be too sour, you can use half orange and half lemon juice). Stir and place on high heat, covering with a lid.
- Peaches: 2 kg
- Lemon: 2 pieces
2
When the peaches boil, reduce the temperature to medium and cook for 20 minutes, stirring occasionally.
3
Remove from heat and blend into a puree directly in the pot. If you want the jam to be thicker, drain some syrup before blending.
4
Add sugar, stir, and cover to simmer for another hour at medium heat, stirring occasionally to prevent burning. Add nuts 15 minutes before the end.
- Sugar: 750 g
- Almond: 200 g
5
At this time, sterilize the jars and lids.
6
Pour the hot jam into jars.