Jam: Peach Marzipan with Mead

For the jam, wash the peaches, cut them in half, stone them and cut them into cubes. Put in a large saucepan. Dice the marzipan. This works best with a cheese knife, nothing sticks. Mix the Gelfix with 4 tablespoons of sugar (of the 700g) according to the instructions on the package.

Add the marzipan, Gelfix and 100 ml mead to the peaches and stir well. Now let the juice steep for a few hours, preferably overnight. Then the marzipan has dissolved nicely. Bring the amount to the boil according to the instructions on the package (stir well, otherwise the marzipan will burn) and then stir in the remaining sugar.

Cook for 4 minutes, remove from the stove, puree the mixture. Make a gelling test, if necessary let it boil a little more. Add the last mead, stir in and then pour the jam into prepared screw-top jars. Turn upside down for 5 minutes to pull vacuum.

I hope you enjoy cooking at home.