Peach Marmalade
Winery peach preserves with elderflower syrup: The fruits are naturally sweet and much more aromatic than regular peaches.
Ingredients
- 1400 g winery peaches
- 1 packet powdered gelatin (3:1)
- 250 g raw cane sugar
- 0.5 lemon
- 150 ml elderflower syrup (homemade or purchased)
Instructions
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1.
Rinse 4 screw-top jars (400 ml each) with boiling water and let them drip upside down on a kitchen towel. Score the peach skins crosswise.
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2.
Place peaches in boiling water for 30 seconds, then remove and shock with cold water.
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3.
Peel peaches, halve them, and remove the pits.
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4.
Weigh out 1 kg of fruit flesh and cut into very small pieces.
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5.
Mix gelatin powder and sugar, then add the peach pieces to a pot.
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6.
Bring everything to a boil while stirring constantly; simmer for at least 3 minutes. Meanwhile, squeeze the lemon and measure 2 Tbsp juice.
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7.
Add elderflower syrup and lemon juice to the peaches, bring back to a boil, and cook for another minute.
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8.
Pour the hot liquid into the prepared jars, seal with lids, let stand upside down for 5 minutes, then set upright. (When sealed and stored darkly, the marmalade keeps for about six months.)
