Campari Peach Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 peach (s), approx. 1.2 kg
- 100 ml Campari
- 500 g preservin suar, (2: 1, for 1000 fruit)
Print Recipe
Pin Recipe Instructions
- Scald peaches with boiling water and rinse. Skinning and pitting. Dice the peaches. Weigh out 900 g of pulp. Mix the peaches, campari and preserving sugar well in a large saucepan. Bring everything to the boil over high heat, stirring constantly. Then simmer for at least 3 minutes, stirring constantly. Immediately fill the jam to the brim in prepared twist-off glasses. Seal and let cool upside down. Shelf life 9-12 months.
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