Aug 22, 2012

Peach with Balsamic Vinegar Jam Recipe
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Ingredients

  • 6 cups fresh peaches, cleaned, peeled, sliced or chopped
  • 4 cups sugar – separated
  • 1 envelope + 20% more low-sugar pectin (60 g total pectin)
  • 1 tsp butter (optional)
  • pinch of salt
  • juice & zest of one medium-sized lemon
  • 1/2 cup white balsamic vinegar

Directions

To Prepare

  1. Sterilize the jars and wash the jar lids and bands in hot, soapy water. Place lids and bands in a deep bowl and pour near-boiling water over them.
  2. Start bringing to boil a large, deep canning kettle of water to be used for the canning process and a second, smaller pot of water to be used to replenish water that may boil away during the canning process.
  3. Mix the pectin with 1/4 cup of the sugar. Set aside.
  4. Working in batches, add sliced/chopped peaches into a large bowl and use a potato masher to smash them as much as you like. I skipped this step; my slices were thin and needed no further handling.

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Mariano Pallottini

I am what I do: Curation, Social Media Marketing, Triathlon, Travelling, Real Estate.
I am passionate about Le Marche Region in Italy, follow me to discover it.
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Mariano Pallottini

I am what I do: Curation, Social Media Marketing, Triathlon, Travelling, Real Estate. I am passionate about Le Marche Region in Italy, follow me to discover it.

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