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Peach and apricot jam with whiskey

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Ingredients for 4 servings:

  • 500 g peach(s) (vineyard peaches), peeled
  • 500 g apricot(s), peeled
  • 500 g gelling sugar 2:1
  • 5 g citric acid
  • 4 cl whiskey

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Puree the peeled peaches and apricots with a hand blender. Stir in the gelling sugar and citric acid. Bring to a boil, stirring constantly, and simmer for 3-4 minutes. Test for settling and boil a little longer if necessary. Add the whiskey. Immediately pour into hot, rinsed jam jars. Seal the jars and turn them upside down until cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Peach and apricot jam with whiskey

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