Peach jam


  • Peaches 2 kg
  • Sugar 800 gr
  • Water 1 1/2 glass
  • Lemon 1 the juice
  • Cognac 1/2 shot


Wash the peaches thoroughly,put them in a big pan with their pits,cover them with water and boil until tender.Turn off the heat and let them cool.Using your hands remove the pits.Boil the peaches again and with a whisk mash them.Add the sugar and let them simmer at medium heat until the sugar dissolves and the jam thickens.Add the lemon juice and let them boil for 5 – 7 more minutes.Pour the mixture into a roasting pan and bake it at 150 degrees for 7 minutes until the liquid is all absorbed.Remove it from the oven and let it cool.Sterilize the jars and fill them with the jam.In each jar add 2 cognac drops,cover with parchment paper each jar’s mouth and seal them with their lids.Keep the jam in a cool and dark place,you can keep it for 5 – 6 months.

* Bake the jam to prevent mold in the jar.

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