Peach and Clove Jam
Preparation time: 5 to 6 hours
Serves: 7-8 small jars
- 4 kg ripe peaches
- 1 liter of water
- 1 kg sugar
- 1tsp citric acid
- Juice of one lemon
Deep the peaches in a boiling water. After that peel and clean them carefully. In a deep bowl mix half of the lemon juice with plenty of cold water and drop the peach pieces there.
When you are done with peeling, cut the peaches into smaller pieces and placed again in cold water with the other half of the lemon juice. Lemon juice is used to preserve the natural color of the peaches.
Boil syrup from the water and the sugar. Put the peaches in a shallow, wide pan. Pour the sugar syrup over them and put to a boil. Boil at low heat. From time to time, with a spoon remove the foam formed on the surface.
I would recommend boiling to be done two times. In this way, it will be easier to find out when jam consistency is thick enough.
First, boil the jam until it is slightly thickened. Then remove it from the heat and leave to cool. Before returning it back to the heat, take a chilled plate and pour a tablespoon of jam on the surface. Run your finger through the middle. If the two halves come together, the jam should be cooked a little longer.
Bring it back to the stove and start boiling it again. In 5 to 10 minutes, take a new clean plate and perform a second check.
Pour the citric acid and mix well a few minutes before it is completely ready.
Citric acid is used to prevent sugar crystallization process.
Split the jam in small jars. Be careful not to overfill them. Put 2-3 cloves on the top of each jar. Close tightly.
Put the jars in a deep saucepan. Pour in water so as to cover the jar caps. Place the pan on the stove and bring to a boil. Boil for 5 minutes. Then carefully, take out the jars and placed them turned upside-down on a towel.
fruits » peaches
sugar » white
sugar » brown
spices » cloves