Cinnamon Peach Jam

Translucent and tender fruit pieces in a thick, amber syrup. The warm scent of cinnamon blends with ripe peaches to accompany grilled meats or warm bread.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 613
• Protein: 1 g
• Carbs: 150 g
• Fat: 0 g

Ingredients

• 0.7 kg Yellow peach ( peeled and diced )
• 533.3 g White sugar
• 0.7 piece Citrus limon (L.) Burm. f. ( juiced )
• 0.7 piece Cinnamon stick

Instructions

1. Fruit preparation

   Blanch the peaches in boiling water to remove the skin easily. Cut the flesh into regular cubes. Squeeze the lemon to get the juice.

2. Maceration

   In a large pan or jam pot, mix peaches, sugar, and lemon juice. Let it rest until the sugar is completely dissolved and the fruit releases its juice.

3. Cooking and reduction

   Add the cinnamon stick. Bring to a vigorous boil while stirring. Skim off the foam that rises to the surface regularly. The syrup should thicken and coat the back of the spoon.

4. The set test

   Drop a bit of syrup onto a cold plate. If it sets instantly and doesn't run, the jam is ready. Remove the cinnamon before jarring.

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Chef's tips

• Use very ripe fruit, as they are richer in natural pectin.
• Don't overcook after the plate test, or the sugar might caramelize and mask the fruit flavor.

Storage

Store in sterilized jars away from light. Once opened, keep refrigerated.