Cinnamon Peach Jam
Ingredients
- 0.7 kgYellow peach (peeled and diced)
- 533.3 gWhite sugar
- 0.7 pcCitrus limon (L.) Burm. f. (juiced)
- 0.7 pcCinnamon stick
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in sterilized jars away from light. Once opened, keep refrigerated.
