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Cabbage soup with pork
Pitted peach jam
Our pitted peach jam could well claim to belong to the “haute cuisine” in the field of preparations, if such a thing existed. Judge for yourself! Firstly, instead of sugar, we add wonderful fragrant meadow honey. Secondly, pour a little rum into jars with ready-made jam. Thirdly, we put the seeds of the fruit - their inner part, which tastes a bit like almonds, which makes the texture of the jam more interesting, unusual. And fourthly, if you ask your friends if they have tried something similar, then most likely the answer will be no. Therefore, it is definitely worth preparing such an exclusive as peach jam with stones!
How to cook Pitted peach jam
Step 1
Wash peaches for jam. Then dip each fruit for 4-5 minutes in boiling water and put it on a sieve with a slotted spoon. Let cool and peel off the skin.
Step 2
Cut the peaches in half, remove the pits and chop them. Take out the kernels. Set aside until use. Arrange prepared peaches in clean and dry liter jars.
Step 3
Prepare the syrup for pitted peach jam. Bring water, sugar and honey to a boil. Boil 5 min. Cool the syrup to room temperature and pour over the peaches.
Step 4
In each jar of peaches, put 3-4 pitted pits, previously peeled (for this, they can be pre-filled with boiling water and left for 15 minutes) Add 40-50 ml of rum.
Step 5
Jars with pitted peach jam cover with lids and sterilize in boiling water for 10 minutes. Then seal, invert on a towel and let cool completely.
Pitted peach jam - FAQ About Ingredients, Baking Time and Storage
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