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Flat peach and grape jam

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Ingredients for 1 servings:

  • 500 g peach(s) (flat peaches)
  • 500 g grapes, light
  • 1 pack of gelling sugar 2:1

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

Wash and stone the peaches. Cut them into smaller pieces for weighing. Wash the grapes and remove the stems. To avoid having all the stones in the jam later, halve the grapes and remove the seeds. It’s a bit tedious, but it’s worth it for carefree jam enjoyment. Halve the grape halves again and weigh them. Place all the fruit in a tall, larger pot. Add the gelling sugar on top, mix, and set aside for about an hour so that liquid forms and the jam is less solid in the end. Bring to a boil while stirring and simmer for 10 minutes, stirring occasionally. Pour the hot jam into jars up to the rim. Put the lids on and turn upside down. Let stand until the jam has cooled.

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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.

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