Peach jam is not something I usually make, but yesterday I had a few peaches that turned out to be a bit on the dry side. I didn't feel like eating them, and I don't like throwing food away, so I made some quick jam for today's breakfast. I'd already thought of making some peach jam for this winter, so this came as a nice experiment. It turned out perfect and it didn't require much work. I cooked it for about 40 minutes, but as it was in a nonstick skillet, it didn't need much stirring.
Ingredients
1kg peaches
150 g/5 oz sugar
2 tbsp vanilla sugar
yield: 1 cup jam
Peel the peaches, remove the pits, and chop up roughly (the peach pieces will melt as they release juice and will quickly lose shape so you don't need to chop them too finely), add the sugar and vanilla sugar and cook on medium heat for around 40 minutes. Serve hot over vanilla ice cream or cold on buttered toast.
1 comments:
Peach jam sounds good. I like the use of the vanilla sugar.
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