Peach preserves

Name: Peach preserves
Ingredients: 1 kg peaches; 500 g sugar; 200 ml water

Jam - Peach preserves by Agripina C. - Recipia

Ripe peaches soften quickly, and peach preserves simmer over low heat until the syrup thickens. The sugar melted with water turns into a glossy syrup, while the cubes stay soft and distinct, with a clean fruit flavor, without turning into purée. I eat it cold, straight from the fridge. Prep: 15 minutes. Cook: 47 minutes. Rest: 2 hours. Total time: 182 minutes. Servings: 20. Approximately 120 kcal and 0.5 g protein per serving.

Ingredients

1 kg peaches
500 g sugar
200 ml water

Preparation

1. Wash the peaches and cut them into small cubes. 2. Put the sugar in a small saucepan over the heat and stir continuously for 5 minutes, until it becomes liquid. 3. Gradually pour in the water, stirring continuously for another 2 minutes, until the sugar dissolves. 4. Add the peaches and simmer over low heat for 40 minutes, stirring now and then. The syrup is ready when a drop on a cold saucer gathers into a bead. 5. Leave the preserves to cool for 2 hours, then pour them into jars.

Notes

Once cool, I keep the jars in the fridge and eat the preserves within 3 days at most. For preserves with pieces of fruit, choose ripe, fragrant peaches with no bruised spots; very soft ones break down more easily. Juicy fruit may leave more liquid in the saucepan, while firm fruit may need a few extra minutes for the syrup to thicken. I cut the cubes to about 2 cm and take my time melting the sugar, stirring continuously until it liquefies. Sometimes the hot syrup seems thick, but the drop spreads once it cools. If that happens, simmer for a few more minutes over low heat and test it again on the cold saucer. Peaches have delicate skin, but if you don't like its texture in the preserves, peel them before cutting. A spoonful over plain pancakes makes a good serving, and plain yogurt keeps it from being too sweet.