Deputy Editor-in-Chief of Gastronom magazine Marianna Orlinkova shares a recipe for tender jam from juicy peaches with fragrant spices.
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.
Sprinkle the peaches with sugar and leave for 15 minutes. - Give me juice.
Add crushed cardamom pods and nutmeg (or chopped nutmeg) to the pot.
Bring to a boil over low heat and cook, stirring gently, for 15 minutes. Arrange in sterilized jars and, if you like, roll up.