Peach Marmalade

Ingredients

• 1.2 kg ripe peaches
• 500 g gelesugar (2:1)
• 1 untreated lemon
• 1 glass white wine

Instructions

1. 1.

   Score the peaches crosswise and pour hot water over them. Let sit for 1 minute, then shock in cold water and peel. Cut the flesh from the pit and finely chop a quarter; puree the rest. Add the gelesugar to a pot. Thinly shave the lemon zest, avoiding the white pith, and squeeze half the lemon.

2. 2.

   Add the wine, 1 tbsp lemon juice, and 4 pieces of lemon zest to the pot; stir and bring to a boil, then continue cooking for 3 minutes while stirring. Remove from heat, pour the hot jam into jars with a small piece of lemon zest each, and seal immediately.