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Blueberry-peach jam with coconut milk

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Ingredients for 1 servings:

  • 190 g blueberries
  • 510 g peach(s), weighed without stone
  • 1 lemon(s)
  • 8 g organic Bourbon vanilla sugar
  • 8 tbsp coconut milk, with 60% coconut content
  • 200 g gelling sugar 3 : 1

Instructions

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

Wash and pit the peaches, then place them in a blender along with the blueberries. Add the juice of one lemon, the coconut milk, and the vanilla sugar, and blend on high for 2 minutes. Empty the blender contents into a saucepan, add the gelling sugar, and stir in. Bring to a boil while stirring occasionally and cook for 4 minutes. Immediately ladle the hot jam into jars, seal immediately, and turn upside down. Let 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.

Blueberry-peach jam with coconut milk

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