By the way, had I already told you how fond Lluís and I are of buffet breakfasts? Yes, that thing about getting up hungry and starting to snack on everything has its point. Next week I hope to surprise my sister-in-law with a vegan breakfast buffet: bread, tomato, fresh vegan cheese, fruit, oatmeal, vegetable drinks, nuts, coffee, a cake baked with love and homemade peach jam! To all this, I have to remind you that summer is over and you have to say goodbye to seasonal fruit… run to the greengrocer before it’s too late! Buy kilos and kilos of peaches and start making jam to enjoy its flavor until next summer. If you liked the cherry jam, you will like the jam even more of peach because it is very fast to prepare.

  • 900 gr. of peach (peeled and boneless)
  • 600 gr. of sugar
  1. In a pot, heat the sugar and the chopped peach. We give strength to the fire and stir constantly to prevent the sugar from burning. Stir until the sugar becomes liquid and begins to boil. When it boils, we will lower the heat to a minimum and let it cook for 30 minutes.
  2. Meanwhile, we will sterilize the jar (or jars) where we will store the jam. It is important that the bottle is made of glass and with a screw closure. First, we will wash the boat with a dishwasher. Next, we take a pot large enough to fit the pot with the lid. We will place a folded cloth inside the pot and on top we will place the pot and its lid. We fill the pot with water, making sure that the pot is completely full. Put the pot on the fire and let the water boil for 10 minutes. After that time, turn off the heat, remove the pot and the lid with the help of tongs, and let them cool upside down on a clean cloth or kitchen paper.
  3. Remove the pot from the heat and gradually crush the peach pieces with the blender. The texture of the jam depends on taste, so we will grind more or less depending on whether we want a fine jam or a jam with pieces of fruit.
  4. We wait for the jam is tempered and we finally pour it into the canning jars.
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