Skin peaches. To do this, dip briefly (1-3 min.) In boiling water, then it is easier. Cut the peaches into pieces and puree. Place in a large saucepan with the preserving sugar and lilacberry juice. Mix well and bring to the boil. Skim off the foam. Cook for 3 - 4 min., Then fill to the brim in glasses that have been rinsed with hot water. Turn the glasses upside down for a few minutes.
A recipe from Maya`s grandma. My goal is a jam that is as fresh and fruity as possible. This variant is peach-heavy. The original from Maya`s grandma is more lilac-heavy. It`s always delicious. I`ll try to find a balance of flavors, but that depends a lot on the lilacberry juice used.
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