Peach jam

Votes: 1

Time: 35 min.

There are many varieties of peaches, but they are most often divided into those with a removable pit and those without. Both types of peaches can be used for this jam. The fruit will be cooked in the jam anyway, so it doesn't matter how you remove the pits or cut it. In this jam, the sweetness of the peaches is complemented by a spicy note of cloves, and if you want to give the jam more citrus tartness, you can add a couple of strips of lemon zest. Be sure to remove them along with the cloves before serving. If the jam seems too runny, remember that it will thicken as it cools. The finished jam can be stored without preserving for up to two weeks.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 large ripe peaches, peeled, pitted and coarsely chopped (about 1 kg)
1 cup of sugar
2 tbsp + 2 tsp freshly squeezed lemon juice
1/4 tsp vanilla extract
2 cloves

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Combine the sugar, 2 tablespoons lemon juice, vanilla extract, and cloves in a heavy-bottomed non-reactive skillet. Cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.
Add the peaches to the pan and stir once to coat with the sugar mixture. Raise the heat to medium-high and bring to a simmer. Cook, stirring occasionally, until the mixture is thick and jam-like and the peach pieces are very soft, 15-20 minutes, depending on the ripeness of the fruit. Check the jam halfway through; you may need to reduce the heat to medium if it starts to burn.

Mash the peaches with a potato masher until most of the jam is smooth and only a few large chunks remain. The longer the jam cooks, the thicker it will be once cooled. Remove from heat, stir in the remaining 2 teaspoons of lemon juice, and let cool before refrigerating. Cool completely in the refrigerator before using. Remove the cloves from the jam before serving. Peach jam can be stored in the refrigerator for up to 2 weeks.
Exit: 2 tbsp.

Categories:

recipe / Dishes for future use / Conservation / Jam, jellies, marmalade / Summer dishes / Desserts / Fruit desserts / Food Network - recipes