Peach jam with walnuts

Name: Peach jam with walnuts
Ingredients: 2500 g sliced peaches; 1 kg sugar; 100 ml water; juice of 1 lemon; 120 g walnuts; 1/4 teaspoon ground cinnamon; 1 sachet (8 g) vanilla sugar

Jam - Peach jam with walnuts by Ileana O. - Recipia

Peach jam with walnuts is served cold, spread on bread for breakfast. The peach slices simmer in syrup until tender, while walnuts and cinnamon stay scattered through the thick jam, with pieces of fruit still visible; vanilla gives it a warm aroma, and every spoonful catches fruit and walnut, with glossy, thickened syrup around them. I choose peaches that feel firm to the touch, so the slices don’t fall apart straight away. Preparation: 30 minutes. Cooking: 42 minutes. Total time: 72 minutes. Servings: 50. Approximately 114 kcal and 1 g protein per serving.

Ingredients

2500 g sliced peaches
1 kg sugar
100 ml water
juice of 1 lemon
120 g walnuts
1/4 teaspoon ground cinnamon
1 sachet (8 g) vanilla sugar

Preparation

1. Wash the peaches well and cut them into thin slices; preparation takes about 30 minutes. Drizzle them with half the lemon juice. 2. Put the water, sugar and a quarter of the lemon juice in a saucepan. Boil for 10 minutes, until the syrup is clear and slightly viscous. 3. Add the peaches and simmer for 20 minutes. The slices soften but remain visible. 4. Add the coarsely chopped walnuts, cinnamon and a quarter of the lemon juice. Simmer for another 2 minutes, then add the vanilla sugar. Check on a small plate whether the syrup has thickened, then take the saucepan off the heat. 5. Fill the jars with the hot jam. 6. Place the jars in an oven preheated to 100°C for 10 minutes, until they are thoroughly heated. Then put them somewhere cool.

Notes

For a nut-free version, leave them out; walnuts are the allergen in the jar. I spread it on toast and have it with black tea. Choose ripe but still firm peaches, so the slices don’t crumble when cut; very juicy ones may need a little longer for the syrup to thicken. The step I let take its time is simmering the syrup before the fruit goes in. The drop on the small plate runs slowly when the jam has thickened. Good thing I managed to get it into jars. Once opened, I keep the jar in the fridge and use it within 3 days.