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Peach jam with ginger

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Ingredients for 1 servings:

  • 1 kg peach(s)
  • 500 g gelling sugar 2:1
  • 1 pack of citric acid
  • 30 g fresh ginger
  • 1 bottle of rum flavoring

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

Score the peach skin crosswise and place the fruit in boiling water for about 10 seconds. Remove and immediately refresh with cold water. It’s best to peel off the skin with a small, sharp kitchen knife, then halve the peaches and cut the flesh into small pieces. Mix in a saucepan with 100 ml of water, gelling sugar, and citric acid. Peel the ginger, finely grate it, and add it to the fruit. Let it steep for 3-4 hours, then bring to a boil and simmer for 4 minutes, stirring frequently. Finally, stir in the rum flavoring. Test the setting by skimming off the jam, then immediately pour into clean jars (6 x 200 ml), and seal tightly.

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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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