Bonne Maman Peach Jam

To ensure that your jam is properly preserved, it is important to clean the jars and caps thoroughly. Simply dip your lids and jars in a saucepan filled with water and bring to the boil for 5 to 15 minutes. Then leave them to dry upside down on a clean cloth.

You can also put them in the dishwasher!

Preparation :

1. Choose 900g of beautiful peaches, ripe and undamaged. Choose fruits grown near you and in season, they will be tastier!
2. Remove the skin from the peaches.

3. Bonne Maman's tips To make peeling easier, microwave the peaches for 10 seconds at 700W.

4. Cut the peaches into 2 halves and remove the pits and damaged parts. Cut the peach halves into 5mm slices. Precaution: We do not recommend using the pits to flavor your homemade preparation because they can be toxic (presence of cyanide).
5. Place the fruit in a large saucepan and start cooking over medium heat, stirring regularly with a wooden spatula. Pour in 200g of water regularly so that your jam does not stick to the bottom of the saucepan. Then leave to rest for 1 hour.

6. Bonne Maman's tips You can make a less sweet jam by removing about 200g of sugar but the shelf life will be shorter!

7. When the sugar is well incorporated, cook for about 25 minutes over high heat (low boil), stirring regularly. Regularly pour in 200g of water so that your jam does not stick to the bottom of the pan.
8. Cooking is complete when the fruits become more "translucent" and are evenly distributed throughout the preparation.

9. Bonne Maman's tips To check if the jam will set, pour a drop onto a plate previously placed in the refrigerator, and tilt it: if the drop slides, the jam is not cooked enough. If it sets, it's ready!

10. At the end of cooking, add a teaspoon of lemon juice (to help preserve it and enhance the taste of the fruit!) and bring to the boil for a few seconds. Off the heat, you can remove the foam that forms on the surface.
11. Immediately pour into the jars using a ladle, filling them to the maximum. Close with the appropriate lids and turn the jars upside down on a tea towel to obtain 'self-pasterisation'.
12. Let the jars cool before labeling them. You can then store your jams in a cool, dry place for several months.
13. After opening, keep your jam in the refrigerator and consume it within the following month.