In short. Peaches peeled, stoned and left twelve hours under sugar, then cooked to the plate test. 600 g of sugar per kilo of fruit.

Ingredients

  • peaches
  • 600 g of sugar for every kilo of peaches

Method

1. Preparation. Peel the peaches, cut them into small pieces and take out the stones.

2. Macerating. Arrange the pieces in a pot, cover with the sugar, and leave to macerate in a cool place — not the fridge — for twelve hours.

3. Cooking. Cook over a moderate heat in a stainless steel pan; a flame diffuser helps.

4. The test. When a little dropped on a plate runs slowly, the jam is ready.

5. Potting. Pot while still hot, up to 1 cm from the rim.

More on the preserves page.