Jam from vineyard peaches.
Vineyard peach jam, ingredients:
- 1 kg vineyard peaches (peeled)
- 500 g of sugar
- 1 bag of vanilla sugar
Jam from vineyard peaches, preparation:
- Wash the peaches, clean them, weigh them and put them in a pan, one peach row, one sugar row. Cover and let it rest for several hours in the refrigerator, so that the peaches release their juice.
- Put it on the stove and turn on to maximum. When it starts boiling and foaming, reduce the temperature, skim off the foam and cook, stirring occasionally, so that the liquid boils a little.
- Remove from the stove, mix with a stick blender or mixer. Return to the stove and cook at a moderate temperature, stirring constantly, until the desired thickness is obtained. Take out a spoonful of jam, put it on a tray, cool it down, make a line with the spoon and if the line remains, the jam is cooked. Towards the end of cooking, add vanilla sugar.
- Put the washed and dry jars in the oven, turn it on at 100 C, after about half an hour, take out the jars, let them cool a little, for a few minutes.
- Pour the warm jam into hot jars. Return the jars to the switched off (and still warm) oven to stand for about half an hour. Take them out, close them well, wrap them in a towel and leave them to cool completely.
- Sew in taste!
Note: I cook jam from 2-3 kg of peaches.
Jelena Nikolić
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