Saturday, 5 September 2015

Peach jam

Peaches and nectarines are still at their best in Italy in these days, and their smell is all over my kitchen.
The ripe very fast, and I take advantage of the low prices to make this traditional jam.
The taste of amaretto, same name for the liquor and the cookies, perfectly matches and enriches the sweet taste of the peaches. I usually peel them, but you can leave the pectin-rich skin and cook until it dissolves. The skin will give an extra hint of color.

Serve this jam on bread and butter, but also on your ice cream or yoghourt, it is so heavenly sunny, and sweet!

As I always recommend when canning, take particular care of the containers and of the utensils, which MUST BE all STERILE.
Wash your jars well in your dishwasher or by soapy water, and dry them in your oven 100° C/ 210° F for at least 15 minutes.
If glass containers can be re-cycled, lids must be new, to avoid contamination with the previous contents. The new lids can be washed and dried in the same way you do for the jars.

Ingredients for approx 5 jars (314 ml/11 oz) 

1 kg /2.2 lb Nectarines/peaches
200 Gr./ 7.1 oz. amaretti (cookies) broken into small pieces ( I recommend Matilde Vicenzi’s- their taste is the best)
Juice of half a lemon
4 table spoons Amaretto (liquor like Amaretto di Saronno)
800 grs./ 1.75 lb sugar -  the weight of the cleaned peaches

Wash and peel the fruit.

Cut them into chunks and remove the stone.

Put the nectarines in a suitable, deep pan, add the lemon juicea nd let cook over a medium heat for about half an hour, stirring frequently. The fruit will melt, help this process by pushing the fruit with a fork.

Add the sugar and stir until it dissolves, get it to the boil again and in the meanwhile, break the amaretti. 

Add the cookies and stir well.

   Let it boil until the jam reaches the right texture, try it frequently on a cold dish, it must not be runny! 

The drop should keep the shape.
Add the amaretto (liquor) and stir it in.

   Let it all boil for 2-3 minutes, then put the jam in the jars, seal with the lid immediately and put them up-side down, so the hot jam sterilizes the lids
  When completely cold, put a label with content and expiry date on the jars and store in a cool, dark place. 

The jam will keep well for about 1 year.

Refrigerate after opening.

Tip: Design your own style labels, creating something personal. Jams and preserves can also be a nice present for anybody at Christmas, and if you make a nice basket they will be even more appreciated!
I think that mine are very modern, my daughter designed them for me, and the yellow paper on which I print them  makes a very nice contrast with the brownish/dark content.
Anyway, if you look for some suggestions, you can have a look at:

But feel free to suggest your favourite, your suggestions are interesting for all of us!

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