Actually this is a belated post because although peaches are still available on the market, peach season is officially over in Turkey. Yet I still wanted to share this recipe on here since it might come in handy in some other part of the world where peaches are in full season these days and also because I know I will definitely be referring to it next year! Note that this is a relatively low-sugar jam recipe for us Turks so it may not keep for too long and must be kept in the refrigerator.
- 1 kilo (2 ¼ pounds) peaches, peeled and pitted
- 180 g (¾ cup + 1 tbsp) caster sugar
- pinch of salt
- 3 tbsp freshly squeezed lemon juice
Step by step method
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- Cut the fruit into about 1 inch cubes and place preferably in a thick base stainless steel pot. Add lemon juice and pinch of salt. Place pot over high heat and bring to boil. Once the fruit has released its juices and the mixture starts boiling lower the heat and leave to gently cook (without lid) for about 20-25 minutes, stirring every now and then.
- Add sugar and bring to high heat again, stirring until sugar melts and mixture starts boiling again. Now lower heat once more and leave to gently cook for a further 20-25 minutes.
- The fruit should be tender by now. Use a wooden spoon to mash any larger bits remaining. It may look a bit loose at this point but it will gain a perfect consistency as it cools. Transfer to a sterilized jar. Leave to cool thoroughly without lid. Then close the lid and keep in the refrigerator.
- Note that the cooking time may vary according to the ripeness of the fruit and the kind of peaches you use. This recipe yields approximately 1 pound of jam. You can easily double or triple the amount as needed.