Peach Jam

Peach Jam © kvalifood.com

Peach jam takes a little patience — the fruit macerates in sugar for 12 hours before cooking. This draws out the juices and helps keep the fruit pieces intact. The method works with both fresh and frozen peaches, but fresh gives the best result.

Ingredients

Method

Preparation

Halve the peaches, remove the stones and cut the flesh into small cubes directly on a plate so the juice is collected. Transfer the fruit and juice to a pot, sprinkle the sugar over and add the lemon juice. Cover the pot and leave in a cool place for 12 hours.

Cooking

Strain the juice from the fruit and pour it into the pot. Boil the juice alone for 10 minutes. Add the peach cubes and continue cooking the jam uncovered for about 20 minutes, until the fruit is tender and the jam thickens.

Finishing

Remove the pot from the heat and skim the surface. Stir in the preserving liquid and pour the jam into clean, scalded jars. Seal immediately.

Notes

• Frozen peaches work fine: strain off the extra liquid, reduce the sugar to about 800 g and add the juice of an extra lemon if needed
• Peeled peaches give a smoother jam — blanch them briefly in boiling water so the skin slips off easily
• A vanilla pod cooked with the juice adds a good flavour variation — remove it before pouring into jars
• For a smoother consistency, give the jam a brief blitz with a stick blender before finishing
• Store in a cool place; shelf life 6 months unopened

• Classic-Danish-Recipes
• Jam
• Preserves
• Fruit
• Summer
• Vegetarian