Peach Jam

Ingredients

• 2 kg vineyard peaches
• 2 untreated lemons
• Peach juice (to top up)
• 500 g gelatine sugar (2:1)

Instructions

1. 1.

   Wash the peaches, halve them, pit and cut into small cubes. Boil the lemons with their peel in a spiral shape and add the peaches to 1 liter of water.

2. 2.

   Simmer for about 30 minutes until thickened. Place a muslin cloth over a sieve and strain the juice, preferably overnight, into a bowl. Squeeze the lemons and add the juice to the peach liquid. Top up to 1 liter with peach juice and stir in the gelatine sugar, bring to a boil and simmer for at least 4 minutes while bubbling.

3. 3.

   Perform a setting test; while still hot, pour into well-cooked jars up to the rim, seal tightly, and place upside down for 10 minutes. Then turn upright and let cool.