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Peach jam with liqueur

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Ingredients for 6 servings:

  • 1,000 g peach(s)
  • 2 lemons
  • 500 g gelling sugar, 2:1
  • 2 tbsp peach liqueur or apricot liqueur

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Briefly blanch the peaches in boiling water, rinse, peel, halve and stone. Finely chop the flesh. Squeeze the lemons and mix the juice with the peach pieces. Weigh the fruit and place it in a tall saucepan. Weigh the gelling sugar in a 2:1 ratio (500g gelling sugar for 1kg of fruit), add it to the fruit mixture and mix. Leave to stand at room temperature for about 3 hours. Bring the mixture to the boil while stirring and simmer for about 4 minutes. Stir the peach or apricot liqueur into the jam. Pour into jars while still hot.

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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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