How To Cook Homemade Peach Jam - Recipe

Summer is the season of one of the juiciest and fragrant fruits - peaches. They can be used to prepare an amazing number of desserts - sandwiches, cakes, muffins and more. And the peach jam is a favorite when it comes to pancakes. It has an unforgettable aroma and taste, always reminiscent of summer. The perfect jam is homemade. It is also tastier because we have prepared it ourselves and because we know what it contains. Here's how to make homemade peach jam by adding various flavoring ingredients like cinnamon, anise, and crispy walnuts.

Necessary products for the preparation of homemade peach jam:

• 1.5 kg of peaches or nectarines
• 1 kg of sugar
• 2 teaspoons water
• 1 lemon

• 100 grams of walnuts (or 70 grams of almonds)
• 2 stars anise
• 1 cinnamon stick

* You can cut the amount of sugar in half and add 4 tablespoons of honey.

How to make peach jam with cinnamon and anise

Divide the peaches into two parts and remove the stones. Dry the fruits and cut them into 2 or 4 parts. Pour them into a saucepan, put the aniseed stars and the cinnamon stick. Pour freshly squeezed juice of 1 lemon and sprinkle with sugar.

Let the peaches stand for 3 hours to release their juice. Then put them in a pot on the stove, bring to a boil and cook for 2-3 minutes, stirring constantly. Remove the foam that has formed.

Remove the pan from the heat and let the jam stand for 10-12 hours.

Repeat the cooking procedure two more times in 10-12 hours, the third time the fruits should be boiled for 3-5 minutes.

Remove the spices, distribute the finished jam in pre-prepared jars and close them while still hot.

Turn the jars upside down, wrap with a blanket and leave to cool completely.

Store peach jam in a dark and cool place.

How to make peach jam with walnuts

Wash the fruit well and be sure to clean the stones. You can peel them if you want. Cut each of the peaches into 4 or 8 pieces (depending on the size) and place in a suitable container.

Separately make sugar and water syrup. Pour the prepared sweet liquid over the prepared fruits, close the container with a lid and leave it for 24 hours.

The next day, carefully drain the syrup, bring to a boil and pour over the peaches again. Leave it like this for another day. Then put on low heat and add the walnuts (better not use old walnuts). If you decide to replace it with almonds, before adding them to the syrup, scald, and peel.

Boil the jam until ready, remove the foam. Amber transparent color is obtained.

While still hot, distribute it in pre-sterilized jars and close.

Tips for making homemade peach jam

• Use ripe peaches, not overripe ones. The fruit should not be too soft and can be easily peeled.
• If the peaches do not peel easily, you can blanch them by putting them in a bowl of boiling water for 1 minute (no more). Remove them from the hot water and immediately put them in cold water for 1 minute, after which the peel should come off easily.
• Peach jam is ready when the mixture is thick enough to leave a mark on the back of the spoon.
• You can store the jam in the refrigerator for up to 4 weeks without sealing it.