You can make your own peach jam, which goes well with almost anything. You can even have fun making this jam with family and friends!
Ingredients
Once the water in the large pot is boiling, blanch the peaches for one minute. Place the saucepan over medium-high heat and bring the water to a boil.
After one minute, immediately place them in a bath of cold water for one more minute, but only for that one minute. It is no longer the case.
Following the removal of the peaches from their skins, the peaches should be placed in a separate location.
It is recommended that you begin by removing the pit from the peaches, and then proceed to slice the peaches after the pit has been removed.
A big pot with a heavy bottom should be heated over medium-low heat. Add the peach slices, lemon zest, lemon juice, and vanilla extract to the pot.
Cook the peaches for around fifteen minutes, or until they have become tender and the juices have been released.
In order to ensure that the sugar is completely dissolved, whisk it into the liquid once it has been added.
The mixture should be brought to a boil after the heating is raised to a medium-high level. Even though it is still cooking, you should continue to stir it often for the next five minutes.
Once the first five minutes have passed, reduce the heat to low-medium and continue to cook the mixture in a steady manner for another forty to sixty minutes, being sure that it does not boil.
The jam is ready to be served once the mixture has achieved a consistency where it leaves a trail behind the spoon. This indicates that the jam is ready to be served.
The jam should be served when it has been removed from the heat and allowed to completely cool down before being served.After placing them in mason jars, place them in the refrigerator to chill them.
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