This jam is
made in 3 stages: preparation, maceration, cooking also it is necessary to go
the day before and cook the next day. Generally, I prepare fruits in the
evening, I let them macerate all night and I cook them the next day.
It is
better to cook this jam in a wide-bottomed container and not to double the
amount otherwise the cooking will be much longer, the jam less good and it may
not gel well.
I love
making jams. It's a good way to preserve the fruits. The jams make it possible
to flavor yogurts, white cheeses, to accompany a cake of semolina, rice, to
garnish a sponge cake, a slice of bread, .... A big teaspoon is enough to
sweeten a yoghurt and it is definitely better than the yogurts of the trade
especially if you make them yourself in addition to being much less expensive.
As it is a
very sweet food, it is better like anything very sweet not to abuse it.
So if you
have time, enjoy the good sun-drenched peaches to make them.
You can use
yellow peaches or even better vine peaches as well as nectarines.
This jam is
not very sweet, it is important to sterilize the pots otherwise it will not
keep long. In general, it keeps 1 year keeping all its taste qualities.
The cooking
time indicated is approximate. It depends on the heating power, the maturity of
your fruit and the material of the container used.
ingredients
1.2 kg of
peeled yellow peaches, about 1.5 kg of raw peaches
0.650 kg of
sugar
30 ml of
lemon juice
1 stick of
vanilla
Instructions
Wash and
peel the peaches. If the skin does not come off easily, boil 10 to 15 cm of
water in a pot. Dip the peaches in boiling water for 30 seconds and then, using
a skimmer, quickly put the peaches in cold water and see ice. The peaches will
peel after without problem.
As you peel
them, cut them into small pieces, remove the kernels and put the pieces of meat
in a bowl of jam or a large stainless steel pot.
Sprinkle
the fruit with lemon juice.
Cut the
vanilla stick in half lengthwise, scrape and put the small grains in the bowl
and the pods.
Add the
sugar and mix.
Cover the
pot with a clean cloth or a lid and let macerate for at least 12 hours.
The next
day, cook the jam on medium boiling.
Have your
jars and lids sterilized for 5 minutes in boiling water and put them back on a
clean cloth.
The fruits
are cooked when the peaches are transparent or if you have a sugar thermometer
or a probe when it indicates 104 ° C or 220 ° F. Another way to know if your
jam is ready is to put a little jam in a plate put in the freezer. If it flows
slowly, it is enough cooked.
Put on very
low heat and fill your pots almost to the top. Close them immediately and put
them back and let them cool. You can also sterilize your pots by putting them
once closed in a container containing boiling water and let them boil for 15
minutes.
When the
pots are cold, clean them and label them.
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