Peach Jam

 Ingredients: 1. 300 kg of peeled, ground peaches drained of their juice (approx. 5 kg) 1.5-2 cups of sugar (depends on the sweetness of the fruit) 1 teaspoon ground cinnamon a few cloves a good handful of yellow raisins rum to cover the dried fruit

To prepare a delicious and aromatic fruit jam, it is essential to carefully follow each step of the recipe. Start by washing the chosen fruits thoroughly, ensuring that you remove any impurities. After washing, peel and pit the fruits, preparing them for the grinding process. Use a blender or a food processor to turn the fruits into fine pulp. This will be the base of your jam, and the texture is crucial for the final result.

Once you have obtained the pulp, place it in a strainer and let it drain. It is essential that the juice is completely extracted, as this step will influence the consistency of the jam. If you want to speed up the process, you can stir the pulp with a wooden spoon, helping to release the juice. When you have about 1.3 kg of drained pulp, you can continue. It is good to know that if you haven't weighed the fruits beforehand, it is normal not to have an exact idea of their initial weight, but you can estimate that they were around 5 kg.

After you have the correct amount of pulp, you can adjust the sugar and other ingredients according to taste. If you have less pulp, reduce the amounts of sugar and spices, and if you have more pulp, add sugar, cloves, cinnamon, and raisins in rum, according to your preferences. In a jam pot, combine the pulp with the sugar, mixing well, then place the pot over low heat.

Meanwhile, soak the raisins in rum and let them steep for 30 minutes to release their flavor. Add the raisins to the pulp and sugar mixture, along with the cinnamon and cloves. Simmer the mixture over low heat, stirring constantly to prevent sticking. The boiling process should last between 45 minutes to an hour, depending on the amount of juice remaining.

If you prefer a thicker jam without liquid, you will need to boil it longer, but this requires patience. Once you believe the jam has thickened, turn off the heat and let it cool until the next day. In the morning, check the consistency of the jam; if you still see liquid, you can boil it again for a few minutes. When ready, pour the jam into well-washed and dried jars, then place them between blankets to cool slowly for two days. This step is important to ensure optimal preservation. Thus, you will obtain a savory jam, perfect for enjoying on toast or as a filling for pastries.

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