Peaches, Cardamom, Nutmeg, Nectarine, Jam, Peach recipes, Summer blanks, Peach jam, Jam with spices, Pieces of peach, Peaches for the winter

Peach jam with cardamom and nutmeg

Deputy Editor-in-Chief of Gastronom magazine Marianna Orlinkova shares a recipe for tender jam from juicy peaches with fragrant spices.

Ingredients

Servings 2 cans of 600 g
  • 1.3 kg peaches or nectarines
  • 1 kg of sugar
  • 8-10 cardamom pods
  • 1 nutmeg flower or 1/5 nutmeg

Cooking

Step 1

Cut the peaches/nectarines in half, twist the halves in different directions to separate them. Remove the bone. Cut the peaches into 8-12 pieces, depending on size, and put them in a saucepan.

Step 2

Sprinkle the peaches with sugar and leave for 15 minutes. - Give me juice.

Step 3

Add crushed cardamom pods and nutmeg (or chopped nutmeg) to the pot.

Step 4

Bring to a boil over low heat and cook, stirring gently, for 15 minutes. Arrange in sterilized jars and, if you like, roll up.

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