Peach Jam
(Seftali Receli)
750 g hard peaches, peeled, seeds discarded, cut in medium sized chunks
750 g (3 1/3 cup) sugar
2 cups water
1/2 lemon rind
Juice of one lemon
Place the peaches, sugar and water in a large cooking pot. Cover the lid and leave overnight. The following morning cook until the sugar dissolves at medium heat. Take the peaches out with a perforated spoon and place on a plate. Lower the heat to under medium heat and cook for about 25-30 minutes until the syrup becomes heavy. Add the peaches, lemon rind and lemon juice, stir. Cook for about 7-8 more minutes.
Take the pot from the heat, remove the lemon rind and discard. Pour Peach Jam into a clean, dry and warm jar while still hot, then close the lid. Store in a dark and cool place.
Labels: Jam-Marmalade
7 Comments:
Merhaba Binnur,
Do you have any advice on "canning safety" regarding this recel recipe? I hear so many people talking about boiling jars, etc., and it makes me worried about making recel.
Thanks!
Merhaba,
I don't recall that my grandmother or my mother boiling the jars:) I have jams cooked like 2 years ago, nothing happened:) Just wash them in the dishwasher then pour the jam in them.
Hi Binnur,
When you leave it overnight, before cooking, do you put itinthe fridge?
Thanks
You can leave it on the counter:)
I wonder why your receive adds water. I noticed that other people's recipes do not add water to peach jam.
Would cooking 40 minutes make the jam thick enough?
What would happen if I cook longer period?
Thank you!
Hi .m
I used hard peaches that don't leave much water. Everyone has their own way to cook. I don't check how the others cook their own meals, all the recipes I used worked for me...
If you cook longer it may get thickerin which case you can add a little bit of hot water to dilute it.
Thank you Binnur for your quick response!
I think I bought soft peaches so it created more juice.
I cooked sherbet longer and it came out fine.
Thank you!
Motoko
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