Peach jam: the quick and easy recipe for a doc jam

In fact, preserves, in addition to being clearly a great way to preserve food, have always been linked in the memory of many to boiling pots full of fruit, waiting for it to turn from a simple sugary ingredient into sweet compact nectar to spread on bread, with a drizzle of butter underneath and, for those with a sweet tooth, a veil of sugar on top.

Late summer preserves and jams: try making them too!

We propose below the recipe for peach jam, to perfume the house and go back in time.

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Ingredients (for about 4 250gr jars of jam)
2 kg of peaches (preferably nectarines)
800g granulated sugar
1 lemon

Preparation:
1. Wash the peaches well (if you want to peel it, but it is not mandatory). Cut them into pieces and weigh them without the stone.
2. Put the peaches in a large pot, possibly with a thick bottom to allow the heat to spread evenly, with the sugar and the juice of a lemon previously squeezed. Mix well and leave to macerate overnight (or a few hours if it is very hot and you are in a hurry).
3. Put the pot on the stove and bring to a boil for about 30 minutes. Eliminate the foam that will form on the surface.
4. Once cooked, puree it with an immersion blender.
5. Bring to a boil again. To understand if the jam is ready, just take some and try to place it on a saucer. If it remains compact it will be ready.
6. Transfer it to sterilized jars when it is still hot, filling them almost to the edge. Close with the caps, put them upside down covered with a cloth and leave to rest for at least two hours or until cool.

You can enjoy it with bread for breakfast and snack, perhaps with a little butter, or use it for pies and cakes. If you want to use very ripe and sweet peaches, reduce the sugar a little, and possibly add a pectin bag to facilitate gelation.

See also:
Orange marmalade: the recipe
Lemon marmalade, here's how it's done
Grapefruit jam with rose berries
Kiwi jam; original and greedy
Apple pie and jam