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Summer can be very hot and crowed with tourists, but it is also the peach season and we don’t want it to end.
Peach is definitely one of our favourite fruits.
When summer comes, I cannot miss this opportunity to indulge my family with these sweet and juicy fresh fruits: white, yellow, peach, nectarine.
Our favourites are the flat peaches, we can eat 2 kilos per day.
Too bad peach trees are difficult to maintain and require a lot of treatment.
Seen the quantity of peaches we eat we would definitely do with a large tree.
I sometimes cut a large bowl of peaches, keep it next to the pool, and with a toothpick we grab a bite while we are relaxing in the water.
For my husband and I, I make a smaller bowl adding some wine.
Peach with wine is “The” Italian way to eat fresh peaches.
But now that the peach season is almost over, I like to preserve them making peach jam, so I can use it during the winter.
To double check for health and safety procedures, I consulted my cousin Roberto Lombi, agronomist.
So here are the most important points I follow:
- I use jars made specifically for jams and preserves. I reuse them the following year but buy new seals each time (in the picture the plastic orange seal)
- I do not change the dose of fruit vs sugar from the recipe. The sugar blocks the fruit fermentation, so it is important to maintain the right quantity.
- The pectin is used to reduce the cooking time, preserving the natural vitamins from the fruit. Though I like caramelized peach jam, and I prefer to cook it for longer, despite the loss of some of the vitamins. So I don’t add pectin, only for this reason.
- I always use the jam I make within the year
Usually, I keep it for family use only.
To preserve my jam, I sterilize the jars by washing them in the dishwasher while I cook the jam.
This way, they are still hot when the jam is ready and I fill them.
I then close the cover, seal them and put them up side down until they are cold.
If I put less sugar, I wrap them in wool and keep them covered in a dark and protected place for 36 hrs.
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Canned & Jam
I use the yellow variety
- lemon zest
- Before starting with the peach jam, put all the glass containers in the dishwasher with a cycle at high temperature so they will be sterilized and ready to be filled once the jam is ready.
- Peel the peaches and cut them in small pieces. Place them in a pan to cook at medium heat and bring to boil, stirring every once in a while. Let them cook for 20 minutes.
Optional : since I had them at hand, I added some small rhubarb stems from the garden
- Add the sugar to the peaches and cook for another hour, stirring to make sure it does not stick to the bottom of the pan.
- Remove any foam with a ladle
- You will know when the jam is ready by pouring a small quantity on a dish and when you tilt the dish at 45 ° it does not move.
- Since I like it caramelized, sometime I let it cook until it becomes very dark. Not always
- Fill the jars and clean the edges of any residue. Seal them carefully.
- Turn them upside down and let them cool completely.
- Don’t forget to label them “Peach jam”, with the month and year they were made.
Store them in the pantry, or in a dark cupboard.