Red garden peach jam

Name: Red garden peach jam
Ingredients: 4 kg red peaches peeled and sliced; 2 kg sugar

Jam - Red garden peach jam by Ludmila J. - Recipia

Red garden peach jam simmers with sugar and is served for breakfast, with the slices still soft. If you have a tree, pick the peaches when they’re ripe; I had one, and this year they turned out especially lovely. The jam lands somewhere between jam and preserves. I spread it on toast, alongside tea. Preparation: 60 minutes. Cooking: 90 minutes. Resting: 14 hours. Total time: 16 hours and 30 minutes. Servings: 240. About 40 kcal and 0.2 g protein per serving.

Ingredients

4 kg red peaches peeled and sliced
2 kg sugar

Preparation

1. Peel the peaches and cut them into slices about 1 cm thick. Allow 60 minutes for preparation. 2. Put the slices in a large pot, add the sugar and mix well. Leave them for 2 hours, until they release their juice. 3. Set the pot over medium heat and cook for 90 minutes. Skim off the foam from time to time; the jam is ready when it has thickened but still slides off the spoon. 4. Fill the jars, close the lids and wrap them in a blanket. Leave them for 12 hours, until the next day, to cool, then put them in the pantry.

Notes

Yellow peaches can replace the red peaches in the same quantity, but the color will be different. Choose ripe but still firm fruit; very soft peaches break down quickly and shorten the cooking time. A wide pot lets the juice evaporate more easily than a narrow one, which can prolong the cooking time. Unopened jars keep in the pantry; once opened, store the jam in the refrigerator and use it within 3 days. Serve it on buttered bread or with plain pancakes.