Peach Preserves

Peach Preserves

Peach Preserves

1 kg (2.2 lb) ripe peaches (8 – 10 fruits)
1 kg (5 cups) jam sugar (see tip above)
the juice of 1 large lemon
20g (1 tbsp) butter
5 to 6 jam/preserve jars with lids
Check below.

  • Step one. Fill a large bowl with ice cold water and set aside. Using a sharp paring knife, cut an x-shape into the bottom of each peach. Then fill a large saucepan with water and bring to a rolling boil. Submerge the fruits for 2 – 3 minutes, until the skin around the cut bottoms starts to loosen. Use a slotted spoon to transfer the peaches to the bowl of cold water and let sit until cool enough to handle.
  • And then, Starting at the scored ends, peel away the skin with a knife. Next, divide the peaches in half, remove the pits and cut into thin slice.
  • And now, Alternate layers of peach slices and jam sugar in a large non-metallic bowl and add the lemon juice. Cover with a lid or cling film and put in the fridge for several hours or overnight. This helps to dissolve the sugar and boost the flavour of the fruits.
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