Spiced peach jam
Spicy peach jam with cinnamon, star anise and cloves. You’ll have to tinker with the treatment a bit - peaches must be peeled off, but jam is prepared quite quickly.
For harvesting for the winter, choose ripe peaches without signs of spoilage and visible damage. The peel can be peeled off with an ordinary vegetable scraper or, as in this recipe, scald the fruit with boiling water. There are a lot of varieties of peaches, I think anyone will do for this recipe.
- Time for preparing: 40 minutes
- Amount: 1 can with a capacity of 0.5 l
Peach Jam Ingredients
- 700 g peaches;
- 500 g of granulated sugar;
- 1 2 lemons;
- 1 cinnamon stick
- 2 stars star anise;
- 5-6 buds of cloves;
- 3 g pectin.
A method of making spicy peach jam
Put the fruit in a deep bowl, pour boiling water, leave for a few minutes. Then we transfer peaches in a container with cold water. In a similar way, tomatoes are usually peeled.
With a sharp knife, carefully peel the skin off - it peels off very easily. For such recipes, it is better to peach the peaches, since the peel during cooking becomes stiff and may slightly bitter.
Cut the fruit in half, take out the seeds. It happens that the bones are easily separated, and sometimes you have to make an effort, it all depends on the variety, here - how lucky.
Peaches peeled from peel and seeds are cut into small cubes and placed in a wide saucepan for cooking jams or in a wide pan with a thick bottom.
Pour granulated sugar onto the fruit, mix so that the sugar grains are saturated with fruit juice and begin to melt. 1-2 tablespoons of granulated sugar are left to mix with pectin.
Squeeze juice from half a lemon, pass it through a strainer so that the lemon seeds do not fall into the stewpan.
Add a small cinnamon stick, two star anise stars, buds of cloves. You can also add a few boxes of cardamom.
The remaining sugar is mixed with pectin; if you add the pectin separately, it will stick together in a lump.
We put the stewpan on the stove, bring to a boil over high heat, reduce heat. First, the contents will foam very much, you need to monitor it so that it does not run away.
We rinse a cleanly washed jar with boiling water and put on a wire rack in a heated oven for sterilization. We sterilize the container at 130 degrees 10 minutes. Boil the lids.
Cook spicy jam from peaches for 15-20 minutes over medium heat, remove the foam with a clean spoon. 3-4 minutes before the end of cooking, add sugar and pectin in small portions, mix thoroughly, bring to a boil.
We get the jar from the oven, transfer the hot jam with spices into it. We cover the jar with a clean towel, leave it to cool completely. We twist the cooled jar with a boiled lid or tie with waxed parchment.
We clean the blanks in a dry and dark place, storage temperature up to +20 degrees Celsius. I do not recommend storing such blanks in the refrigerator, preferably in a dry pantry.