Peach jam with Madeira

Ingredients for 1 servings:

• 4 kg peach(s)
• 3 lemon(s), peel and juice, untreated
• 2 limes, peel and juice, untreated
• 100 ml Madeira
• 1 tbsp, levelled white pepper, finely ground
• 1 tsp, leveled salt
• 2 kg gelling sugar 2:1

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Blanch half of the peaches briefly, then peel, stone, and cut into small cubes, and set aside. Wash the other half, remove the stones, and cut into large cubes, then place them in a large saucepan. Wash the lemons and limes, then extract the zest and juice. Add the zest and juice of the five peaches to the roughly chopped peaches in the saucepan, stir in the salt and pepper, and slowly bring the mixture to a boil. While simmering gently, some of the liquid should be reduced. After about 20 minutes, finely puree the mixture with a hand blender. Then add the peeled peaches and the Madeira wine and mix in. Reduce the mixture for another 20 minutes. Then whisk in the gelling sugar, increase the heat, and bring the mixture to a boil while stirring. The mixture should boil for about 3-4 minutes. Stir constantly and be careful not to splash, as the mixture will be extremely hot. The jam is now ready to be filled into twist-off jars. Fill them, seal tightly, and set aside, covered, until the jars have cooled. Stored in a cool place, the jam will keep for many months.