Peach jam
6 servings
40 minutes
Peach jam is a true taste of sunshine captured in a jar. This delicate, velvety jam hails from Italian cuisine, where fruits always play a key role in desserts. Peaches, with their sweetness and juiciness, are perfect for such a treat. Their skin adds deep aroma and rich color to the jam, while cooking without water preserves the natural flavor of the fruit. The jam can be used for breakfast with toast, as a filling for pastries, or simply as an accompaniment to cheese and nuts. Its thickness is adjusted by cooking time—from flowing syrup to thick jam. The aroma of this jam invariably attracts family and friends, turning its preparation into a family tradition filled with warmth and coziness.
1
Typically, the ratio of sugar to fruit should be 1 to 1, but peaches are very sweet on their own, and if that doesn't suit you in the jam, you can use 2 kg of peaches for 1 kg of sugar. We recommend sweet lovers to stick to the classic 1 to 1 combination.
- Peaches: 1 kg
- Sugar: 1 kg
2
Wash the peaches, remove the pits, and cut them into cubes. Do not peel! This is the most delicious part!
- Peaches: 1 kg
3
Put the peaches in a blender and blend until smooth. Add sugar, mix well, and place on low heat.
- Peaches: 1 kg
- Sugar: 1 kg
4
At this moment, there will be a strong temptation to add a little water to the mass, but this should not be done under any circumstances.
5
Bring the mass to a boil, then cook for at least 30 minutes. There is no maximum cooking time – it depends on what kind of jam you like – the longer you cook, the thicker it will be. Some, on the contrary, prefer it liquid, so you can drain half after 30-40 minutes and cook the rest. This way, you will have two types of jam.
- Peaches: 1 kg
- Sugar: 1 kg
6
Everything that can be saved from relatives who will inevitably come for the aroma can be canned in sterilized jars for winter.