Made about 1,75 litre of excellent sweet and spicy stuff.. The peaches did not fall apart. Maybe i should cook longer? but it already took forever to simmer and shorten (almost 3 hours?).
- 2 kg peaches (raw material, no stones (pits?), no skin)
- 800 g granulated sugar
- 100 ml lemon juice
- 2-3 jalapeños, seeds and stems removed, diced
- Bring a pot of water to a boil.
- Cut an X at the top and the base of the fruit and then boil the peaches for 1 minute.
- Remove the peaches with a slotted spoon from the water and transfer to a bowl filled with ice water to stop them from cooking.
- Once cool enough to handle, gently rub off the skins.
- into into 1 cm thick slices, discarding the pit.
- Toss the peach slices in a non-reactive pot with the sugar and macerate for 1-2 hours or until the sugar has dissolved and the peaches are soft and juicy.
- Meanwhile, sterilize the jars and lids in either a pot of boiling water or the dishwasher.
Once all sugar has disappeared
- Place a plate in the freezer.
- Stir in the lemon juice and the diced jalapeño to the peaches.
- Place the pot on the stove and turn the heat to high.
- Bring the pot to a boil and then turn the heat down to low, stirring occasionally.
- After 1 hour take the plate out of the freezer and place a spoonful of the jam on the plate. After a minute, tilt the plate and if the jam doesn’t run then it’s ready. If it does run, continue to cook it while occasionally stirring for 5 more minutes and then check again.
- Continue to cook and test until it doesn’t run.
- Pour jam into hot, sterile jars leaving a bit of space.
- Cover with lid and rings.
- Place the covered jars in a canning pot or stockpot, cover the jars with water, bring to a boil and then cook on high for 10 minutes. Remove the jars with tongs and then allow to cool. Alternative: place lightly covered jars in the warm oven (225F/110C) and watch them bubble – after they start to bubble take them out, tighten the lids, let them cool. Store in cool and dry place.
