Rustic fishing jam

A taste to spread : Mature peaches, a hint of lemon, and sweet cooking... for a homemade jam full of pieces and sun. A simple and natural recipe to prepare in August, when the peaches embalm the market.

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Ingredients

• 1000 g of ripe peaches
• 700 g sugar (ideally special jam)
• 1 lemon juice yellow

Equipment

• Jam cocott or bowl
• Wood spoon
• Sterilized jars
• Wide funnel (optional)

Step by step preparation

1. Wash and cut peaches Rinse, cut into pieces (without peeling), remove cores. (10 min)
2. Mix with sugar and lemon : Pour into a casserole with sugar and lemon juice. Mix. (5 min)
3. Cooking : Bring to a boil and then cook over low heat 20–25 min. The pieces must be tender but visible.
4. Potting : Pour hot into sterilized pots. Close, turn the pots 2 min, then let cool.

Tips & Tips

• No need to peel : The skin melts when cooked and adds taste.
• Conservation : Up to 1 year in a cool and dark place.
• Less sweet? Reduce to 600 g of sugar, but consume faster.

Recommended wines

For pleasure : A glass of Muscat or soft wine (Loupiac, Jurançon) will perfectly accompany a spread of jam to the snack. Alcohol-free: An iced tea with verbena or an infusion of orange flowers.

Use of remains

• In a wild yogurt : For an express dessert.
• In pie background : Under fresh fruit, for a fragrant base.
• Freezing : Possible in small pots, to consume within 6 months.

Nutritional values (estimate)

For 100 g — Energy: 200 kcal • Carbohydrates: 52 g • Protein: 0.5 g • Lipids: 0.2 g • Of which saturated: 0.02 g • Fibres: 1.4 g • Salt: 0 g