Peach Jam recipe :
This peach jam canning recipe without Pectin is exceptionally straightforward – sugared peach pieces are sprinkled with lemon juice and at that point stewed until thick and at that point stick filled containers are given a bubbling water shower! The step-by-step photographs, point-by-point headings, and tips on how to peel the skin off effectively and how to check whether the Jam is cooked or not will offer the assistance you cooking idealized Peach Jam at domestic in 30 minutes
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients for peach jam :
| 3 large Ripe Peaches (approx. 2 ½ cups chopped) |
| 3/4 cup Sugar |
| 1 tablespoon Lemon Juice |
Directions for peach jam :
1. Sometime recently beginning to make the jam, put a ceramic plate in the cooler. It will require an afterward organization to check whether the jam is prepared or not.
2. To peel peaches effectively, take after this handle – fill a profound pot with water and bring it to a boil over medium warm. When it comes to rolling bubbles, include peaches and bubble them for a minute.
3. Remove them from hot water and instantly exchange them for a bowl of ice-chilled water. Keep them in it for 45 seconds.
4. Drain and wipe them clean. Presently you can effectively peel the skin. To peel them, take one peach in a hand and begin peeling from the foot upward utilizing another hand.
5. Peel all peaches in the same way. If you are not able to peel them effortlessly, rehash the hot and cold water shower process.
6. Expel the pit and cut it into little pieces. Exchange peach pieces and sugar in a profound pan and pour lemon juice over it.
7. Hurl and blend peach pieces with sugar in a skillet and cook it over medium warm. Blend always to dissolve sugar. When it begins to bubble, decrease warm to low.
8. Stew until peach gets to be delicate and blend thickens, approx. 15 minutes. Mix sometimes in between.
9. If you do not like the chunky surface of jam, squash peach pieces with potato masher in the skillet while cooking.
10. As you can see, the blend begins to turn thick.
11. Cook it for few more minutes and do the plate test to check whether the jam is prepared or not. Take out the ceramic plate from the cooler and pour a small stick over it. Put the plate in the cooler once more for a diminutive. Take out the plate once more from the cooler and run a spoon or your finger through the jam and check if it leaves the track clear, if yes, at that point, the jam is prepared something else cook it for a few more minutes.
12. Include cinnamon powder and blend well.
13. Evacuate the skillet from warm and rest it for a couple of minutes. Fill up the sterilized bump with a hot stick leaving a little head space and seal it with covers. Prepare jugs for 8-10 minutes in a bubbling water shower. Let them cool and store in a cool, dull put. If you do not need to go through the canning handle, at that point permit hand-crafted new peach jam to cool at room temperature and store it in an airtight container in the refrigerator.
Tips and Variations:
- Add ground ginger, cinnamon adhere, and ground cloves along with lemon juice for a decent fiery flavor.
- Adjust the sum of sugar agreeing to the poignancy of the peach.
Taste: Sweet and mild sour
Serving Ideas: Use this jam as a spread to make sandwiches for breakfast.