600 gr of sugar every kgs of peaches

Peel the peaches.

Cut them in small pieces taking away the stones.

Put them in a tureen with the sugar.

Then arrange the pieces in  a pot, cover them with sugar and let them

marinating in a cool place (not the fridge) for twelve hours.

Let it cooking over a moderate heat( it’s better to use a flamshed mesh) in a stainless steel saucepan.

When, purging the mixture on a plate, it run slowly, the jam will be ready.

Pot it when it is still hot till 1 cm from the board of the jar and close it with an airtight cover.

Turn upside down the jar for 5 minutes: the jam, still boiling,  soak the internal side of the cover.

In this way, we can do a sort of sterilization.

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