Peach jelly

Ingredients for 1 servings:

• 2 ½ kg peach(s)
• 150 ml white wine
• 500 g gelling sugar 3:1
• a few sprigs of mint
• some lemon slices

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

Wash the peaches, dry them, halve them, and remove the stones. Cut the flesh into large pieces. Bring to a boil with 400 ml of water and the wine in a large saucepan. Cover and simmer over low heat for about 20 minutes. Pour into a fine-mesh sieve over a saucepan, or line a coarse-mesh sieve with a suitable cloth and add the fruit. Collect the juice. I let the mixture stand for about 1-2 hours so everything can run through. The mixture can also cool down, as you will also need to juice the fruit again later. This is why the version with the cloth in the sieve is ideal. Measure out 1.25 liters of juice. If you have less, make up the missing amount with water. Pour the juice into a saucepan, add the gelling sugar, and boil gently for at least 4 minutes. Pour the jelly into prepared jars. Place a small sprig of fresh peppermint and a small slice of lemon into each jar. Close the jars tightly and turn them upside down for 5 minutes. Turn them upside down and let them cool.