Peach jam

Ingredients for 1 servings:

• 1 kg peach(s) (e.g. white, vineyard peaches), prepared and weighed
• 600 g cane sugar (raw cane sugar)
• 1 tsp berries, red
• 18 g pectin (apple pectin), pure
• some chili powder
• 1 lemon(s), the juice

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

with red berries and a hint of chili, makes about 4 glasses

Remove 2 heaped tablespoons of sugar. Sprinkle the remaining sugar over the roughly chopped peach flesh and let it steep overnight. The peaches can be used peeled or unpeeled, depending on your taste. I leave (part of) the skin on well-ripened, unsprayed peaches. However, if they are still a little green, the skin should be removed, as it will then taste slightly bitter. The next day, puree the fruit and sugar mixture and stir in the red berries and lemon juice. Let it steep briefly again. Mix the apple pectin with the 2 tablespoons of sugar and carefully stir into the fruit mixture. Then heat, stir, and boil briskly for 2-3 minutes. Season with chili powder to taste. Pour into clean, hot-rinsed jars, tightly close with screw lids, and turn upside down for 5-10 minutes. Turn over and let cool undisturbed.