How Does Peach Jam Work? Recipe And Ingredients

50 minutes

medium

2

Peach, which we consume as fresh and juicy in summer, adds a summery taste and color to breakfast tables with its intense scent as peach jam in winter.

No Reviews

Ingredients

Adjust Servings
1 Kilogram of Granulated Sugar
1 Kilogram Hard Peach
Half Tea Glass Lemon Juice
1 Grain Cinnamon Stick
1 Dessert Spoon Butter

Nutritional Information

2.7g Fat
76mg Sodium
20.1g Carbohydrate
1.2g Protein

Directions

1.

Preparation

Wash the peaches and peel them off.
We cut the peeled peaches into cubes and put them in a pot.
Mark as complete
2.

Refrigerator use

We pour granulated sugar over the peaches in the pan, close the lid of the pot and keep them in the refrigerator overnight.
The next day, we put the peaches that we keep in the refrigerator on the stove and let them boil over medium heat.
Mark as complete
3.

Mark as complete
4.

Cooking

After it starts to boil, we continue to cook it on low heat for a while.
We take the foams accumulated on it while it is boiling with the help of a spoon.
Mark as complete
5.

Add a teaspoon

We add a teaspoon of butter to prevent more foam.
We add a stick of cinnamon into boiling jam and let it sit for about 5-10 minutes.
Mark as complete
6.

Add lemon

Then we take the cinnamon stick out of the jam.
Add lemon juice into the thickening peach jam, boil it for five more minutes and take it from the stove.
Mark as complete
7.

Jar cool down

Fill the peach jam taken from the stove into jars while it is hot and close the lid when the jams in the jar cool down.
We keep peach jams placed in jars in a cool place.
Mark as complete

Notes

*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

Leave a Reply

Your email address will not be published. Required fields are marked *