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Pitted peach jam

Author
Cookinero 10 Nov 2022
17480
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

Pitted peach jam

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

Pitted peach jam

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

Pitted peach jam

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

Pitted peach jam

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

Pitted peach jam

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

While fresh peaches are ideal for the best texture and flavor, you can use frozen peaches. Thaw them completely and drain any excess liquid before chopping and adding them to the recipe. Keep in mind that the jam might have a slightly softer consistency.
Yes, peeling the peach pits is recommended to remove any bitterness and ensure a smoother texture in your jam. Soaking them in boiling water for 15 minutes makes the skin easier to peel off.
When properly sterilized and sealed, this peach jam can last for up to 12 months in a cool, dark place. Once opened, store it in the refrigerator and consume within 2-3 weeks.
Yes, you can reduce the sugar, but keep in mind that sugar acts as a preservative. Reducing it significantly may shorten the shelf life of the jam. Consider using a sugar substitute designed for canning, following the manufacturer's instructions for quantity adjustments.
If you don't have rum, you can use brandy or bourbon as a substitute. Alternatively, you can omit the alcohol entirely; it primarily adds flavor, and the jam will still be delicious without it. Consider adding a teaspoon of vanilla extract for extra flavor if omitting alcohol.
While you can freeze peach jam, it may slightly alter the texture, making it a bit more watery when thawed. To freeze, leave some headspace in the jar (about 1/2 inch) to allow for expansion, and ensure the jar is freezer-safe.
Sterilize the jars and lids by boiling them in water for 10 minutes. Keep them in the hot water until you're ready to fill them with the hot jam. This ensures a proper seal and prevents spoilage.

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