Strawberry-peach Jam with Schwips
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 6 mins |
| Total Time | 26 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g peach (s), (mountain peaches), rouhly diced
- 250 g strawberries, rouhly diced
- 30 g strawberries, quartered
- 3 cl schnapps, (fruit schnapps) or fruit liqueur (e.g. Berenzen sour fruits
- 200 g preservin suar (2: 1)
Print Recipe
Pin Recipe Instructions
- The diced fruits are put in a larger pot, along with the schnapps or liqueurs and the preserving sugar. Let it boil briefly once.
- The fruits begin to crumble, now puree. Simmer for about 4 minutes while stirring. Meanwhile add the quartered strawberries, they should still be recognizable as strawberries.
- If the jam is too firm during the jelly test, just add a shot of schnapps, if it is too soft, add 1 - 2 tablespoons of jam sugar and cook for another 4 minutes.
- When the consistency is as desired, pour the jam into jars that have been rinsed with hot water and turn the closed jars upside down.
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