White peach Jam
homemade jam is a great way to preserve fruits while in season.
EQUIPMENT (click pictures for details)
Ingredients
- 1 kg white peach skinless wedges
- 500 gr white sugar
- 100 ml water
- 1 tbsp dried jasmine flowers
- 2 tbsp jasmine tea
- 1 lemon juice and zest
Instructions
- Make a syrup by dissolving the sugar in the water in a large pot over a high heat. Cook the sugar syrup and check with a thermometer that reaches 110˚C.
- Add the white peach wedges, the jasmine tea, the lemon juice and zest to the syrup.
- Bring to the boil and stir regularly with a spatula. Skim off any impurities that come onto the surface while cooking.
- Cook the jam until the thermometer shows 105˚C.
- Spoon the cooked jam into jars, seal the lid and place them upside down to cool down.
Notes
- The lemon is ascorbic acid (vitamin C) which stops the oxidation of the fruit. The acidic pH of citric acid makes it useful as a preservative. Lemon also contains a natural pectin which helps to jellify the mixture.
- Make sure to use very clean glass jars and lids. Soak them in boiling water for a minute and place them upside down on a wire rack.
Nutrition for 1 portion
Calories: 2357kcalCarbohydrates: 605gProtein: 10gFat: 3gSodium: 13mgFiber: 18gSugar: 586gVitamin A: 3284IUVitamin C: 123mgCalcium: 96mgIron: 3mg
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