● 1 kg yellow peaches
● 1 kg sugar
● juice of 1 lemon
Wash the fruit very well, cut into small pieces and discard the pits.
Put the peaches in a pot with the sugar and leave it aside for 5-6 hours for the peaches to release their juices.
Next, put the pot to boil, add the lemon juice and boil until the jam has thickened, about 40 minutes.
If the jam needs more liquid, add one half cup water.
Once the jam is ready, allow it to rest and store in glass sterilized jars.
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