Table of contents:
Spicy peach jam with cinnamon, star anise and cloves. The jam is very thick, aromatic, with transparent pieces of fruit. You will have to tinker a little with the processing - you definitely need to peel off the peels from the peaches, but the jam is prepared quite quickly.
For harvesting for the winter, choose ripe peaches without signs of spoilage and visible damage. The peel can be peeled off with a regular vegetable scraper or, as in this recipe, scalded with boiling water. There are a lot of varieties of peaches, I think any one will do for this recipe.
- Cooking time: 40 minutes
- Quantity: 1 can with a capacity of 0.5 l
Ingredients for Spicy Peach Jam
- 700 g peaches;
- 500 g granulated sugar;
- 1 / 2 lemons;
- 1 cinnamon stick;
- 2 star anise;
- 5-6 carnation buds;
- 3 g of pectin.
Method of making spicy peach jam
Put fruit in a deep container, pour boiling water, leave for a few minutes. Then we transfer the peaches to a container of cold water. Tomatoes are usually peeled in this way.
Carefully remove the skin with a sharp knife - it comes off very easily. For such recipes, it is better to peel the peaches, as the skin becomes tough during cooking and may taste a little bitter.
We cut the fruit in half, take out the seeds. It happens that the bones are easily separated, and sometimes you have to make an effort, it all depends on the variety, here - how lucky you are.
Cut the peaches, peeled and pitted, into small cubes and place in a wide saucepan for cooking jams or in a wide saucepan with a thick bottom.
Pour granulated sugar on the fruit, stir so that the sugar grains are saturated with fruit juice and begin to melt. Leave 1-2 tablespoons of granulated sugar to mix with pectin.
Squeeze juice from half a lemon, pass it through a strainer so that the lemon seeds do not fall into the stewpan.
Add a small cinnamon stick, two star anise stars, and clove buds. You can also add some boxes of cardamom.
Mix the remaining sugar with pectin, if you add pectin separately, it will stick together into a lump.
We put the saucepan on the stove, bring to a boil over high heat, reduce the heat. At first, the contents will foam heavily, you need to monitor it so that it does not run away.
Rinse a cleanly washed jar with boiling water and put it on a wire rack in a heated oven for sterilization. We sterilize the container at 130 degrees for 10 minutes. Boil the lids.
Cook the spicy peach jam for 15-20 minutes over medium heat, remove the foam with a clean spoon. 3-4 minutes before the end of cooking, add granulated sugar with pectin in small portions, mix thoroughly, bring to a boil.
We take out a jar from the oven, put hot jam along with spices into it. Cover the jar with a clean towel, leave it to cool completely. Twist the cooled jar with a boiled lid or tie it with waxed parchment.
We remove the workpieces in a dry and dark place, storage temperature up to +20 degrees Celsius. I do not recommend storing such blanks in the refrigerator, it is better in a dry closet.
