Description
A delightful way to preserve the summer.
Ingredients
- Ripe yellow freestone peaches
- Granulated sugar
- pinch of salt
Instructions
- Wash the jars with boiling water or put them in the dishwasher.
- Wash and dry the peaches. Chop the peaches into small pieces, discarding the pits.
- Weigh the chopped peaches. Add half their weight in granulated sugar, stir, and let it rest refrigerated overnight, stirring occasionally.
- The next day, cook the peaches, sugar, all the juices, and a pinch of salt in a pot (I use a pasta pot) over high heat until they boil.
- Reduce the heat to a gentle boil. It will foam quite a bit; stir occasionally and continue cooking.
- Once it stops foaming, cook for 10-20 minutes until it reaches the desired consistency. Do not cover the pan.
- To test, remove a teaspoon to a plate and refrigerate it for a few minutes. Test it cold.
Notes
This jam can't be stored outside the refrigerator because it has little sugar. If you want to store it in the pantry, increase the sugar content to a minimum of 800 grams per kilo of fruit.