Peach – Ginger – Jam
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 1 hr 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,300 peach (s)
- 500 g preservin suar, 2: 1
- 1 packet citric acid, (5 g)
- 20 g iner, fresh, possibly up to 40
Print Recipe
Pin Recipe Instructions
- Scald the peaches, rinse in cold water, peel and stone them. Dice the pulp.
- Weigh out one kilogram of this and mix it with the preserving sugar and citric acid. Let the juice steep for about an hour, cover and let stand.
- Peel the ginger, grate it finely or press it piece by piece through a garlic press. Stir into the fruit / sugar mixture. Puree the whole thing with the cutting stick so that there are still pieces of fruit.
- Bring to the boil, stirring constantly (likes to start) and let it simmer for at least three minutes. Put some jam on a plate to test the gelation. If the jam does not set, let it cook a little longer.
- Then pour into clean twist-off jars, close the lids tightly and turn them upside down for at least five minutes.
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