Peach Jam
This traditional Parsi-style peach preserve captures the essence of ripe summer fruit by cooking the peaches with their pits to impart a subtle, almond-like depth of flavor. The slow maceration process draws out natural juices, creating a rich, golden syrup that suspends tender chunks of fruit in a glossy spread. Perfect for enjoying on buttered toast or as a sophisticated topping for desserts, this jam balances sweetness with the authentic taste of fresh peaches.
Ingredients
- 1 1/4 pounds Ripe peaches (Select good quality peaches that are red near the pit. Originally 'sava ratal'.)
- 1 1/4 pounds Granulated sugar (Originally 'sava ratal'.)
- 1 1/4 cups Cold water (Originally 'sava pasher' (approx 1.25 cups).)
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Instructions
- 1Peel the peaches carefully by hand or with a knife. Cut the flesh into four pieces (quarters), but save the pits (stones). Place the peach quarters and the pits together in a non-reactive ceramic or glass bowl.
- 2Add the sugar to the bowl with the peaches and pits. Mix gently, cover the bowl, and let it stand for 4 to 5 hours to allow the juices to release.
- 3Transfer the macerated peach mixture into a heavy-bottomed pot (traditionally a tinned vessel). Pour in the cold water. Place over high heat uncovered until the mixture comes to a rolling boil.
- 4Once boiling, reduce the heat to low. Skim off any foam or scum that rises to the surface using a wooden spoon or small ladle, being careful not to remove the syrup. Stir occasionally to prevent sticking.
- 5When the peaches are completely soft, remove the pits. Do not mash the fruit into a smooth paste; keep it slightly chunky. Continue cooking until the syrup thickens to a jam consistency, keeping in mind it will harden further as it cools. Remove from heat while it is still slightly fluid. Pour into sterilized jars and seal.
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This clear, ruby-hued peach jelly captures the essence of ripe, fragrant peaches in a shimmering preserve. Whole peaches are gently simmered in a sugar syrup until their flavor infuses the liquid, creating a delicate spread with a beautiful red tint derived from the fruit's core. The process yields both a refined jelly and tender, sweet poached peaches that can be enjoyed separately or turned into a rustic jam.
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