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Ingredients
- 1,5 kg Peaches, you only need 1 kg of pulp
- 1 kg Preserving sugar 1: 1
- Vanilla sugar brown
Instructions
- Put the peaches in boiling water for 30 seconds, remove them and peel them. Remove the seeds. Put in a large saucepan and chop up with the hand blender. The pot should only be half full, as the mixture will boil up later.
- Add the preserving sugar and vanilla sugar and stir in. Bring the mass to the boil. Let cook for 4 minutes, then do the "plate test". To do this, put a tablespoon of the jam on the plate, chill briefly and then swirl the plate a little. This is how you check the consistency, if the jam is still too runny for you, boil it for another 2 minutes. The jam foams on the surface, if this bothers you can skim off this foam. But you can eat it without hesitation.
- Fill the cooked mass hot into clean, dry glasses. I fill it up to the brim, clean it with a paper towel and seal the glasses. Then I turn them upside down until they are cold. It is best to let it stand overnight.
- I usually cook twice the amount of the ingredients and get 10 glasses (300g).
Nutrition
Serving: 100gCalories: 405kcalCarbohydrates: 99.8g