In late summer, we eagerly eat peaches straight from the tree, but we also make them and add them to porridge or yogurt. However, it is worth closing this summer taste in a jar and preparing an insane jam of these seasonal fruits. Make a double portion immediately – the children would eat it all the time.
I choose ripe peaches to jam, which are more aromatic and sweeter. Thanks to this, I don’t have to use a lot of sugar. Unripe fruits will make the lubricant out acidic and overripe can cause fermentation.
I use natural thickeners, i.e. lemon juice and grated apple with skin. They contain natural pectins. The first ingredient further fixes the color, and the second helps in obtaining the perfect consistency.
What ingredients do we need to make peaches? Here is the exact list:
- 1.5 kg of peaches;
- 1 apple;
- 600 g cukru;
- 1 lemon juice;
- 0.5 cups of water.
At the beginning I wash and brew peaches, and then peel them, get rid of the stones and cut them into smaller pieces. I put the fruits prepared in this way into a pot with a thick bottom and add lemon juice, water and add an apple with skin grated on a grater with fine meshes.
I fill the whole with sugar and set aside for 30 minutes. At this time, the fruit releases juice.
Then I cook everything on low heat for about an hour, stirring often. I check the jam by dragging the bottom of the pot with a spoon. If it is revealed for a moment, the lubricant is ready. At this point, you can blend them so that it has a smooth consistency.
Transfer the jam prepared in this way to scalded and dry jars. I tighten the dishes hard and put them on the cloth on the counter upper. In addition, I cover with a blanket and wait for them to cool. Then I transfer preparations to the pantry.
See also:
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That’s how you will do chokeberry juice without a gram of bitterness. All thanks to my mother’s trick
My mother made such preparations for the winter. Wachowicz recreates the recipe from the PRL
