When I walk around my local bazaar, I fondly recall the fresh fruit I tasted in the Balkans. I especially remember the juicy peaches. That’s why I decided to enchant my travel memories in jars with peach jam.
Although they are actually like plum jam, because there is no added sugar or thickening agents in contrast to jam. The recipe is very simple, however it takes some time. But the reward is a great taste, satisfaction of the self-made delicacy and a guarantee of the content of “fruit in fruit” (I got 175%!). Remember, it is worth making a few small jars (like after mustard or tomato concentrate). You can put two or three in the top case or bac pack for the next trip as a victuals for yourself or a gift for the hosts you plan to stay.
Here’s the recipe:
1) Take ripe and fresh peaches (they cannot be broken or with mold marks). I had 14 kg but maybe less (or more) J.
2) Remove the seeds and any damage from the fruit. You have to divide them into smaller pieces and put them in a large pot. Attention, it is better to be wide than high – this will speed up the process of “jamming”.
3) Start to cook under cover, only to let the fruit release the juice. Then cook the fruit over low heat, stirring frequently. The more you evaporate the water, the more they will want to burn. Stay tuned – regular stirring is essential.
4) After a few hours of cooking and stirring, your jams should be ready. Take a saucer or small saucer and place a teaspoon of the product. If it is thick after cooling down, it is a sign that it is time to close it in jars.
5) Now you need clean jars and caps. With a small vase spoon, place the boiling jams into the jars, leaving some “space” on top, just like the thickness of your little finger. Spin firmly and put the jars aside to cool. (If you put them upside down, check if they are tightly closed.)
“Voila” – enchanted peaches for every occasion.
