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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.
How to cook Peach jam with cardamom and nutmeg
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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