Traditional Peach Mandarin Jam
Homemade peach jam is easy to make and delicious to enjoy in the mornings. A fresh croissant greased with some butter and top with a peach jam - what can be more enchanting for the breakfast.
- 5 lb peaches
- 1 1/3 cups sugar for sweeter jam then 2 cups
- 1/2 orange
Wash and dry 5 lb of peaches. Then remove the pits, and slice the peaches. Transfer peach slices to a heavy-bottomed large pot. Drizzle well with 1 1/3 cups of sugar. Now let peaches sit at room temperature with the sugar overnight or until the sugar is dissolved.
Next day (or once the sugar dissolved), place the pot over the stove uncovered over medium to low heat. Meanwhile cut ½ orange in small cubes and add them to the pot. Bring the mixture to a light boil, stirring occasionally. Simmer the peaches for about 10 minutes and then turn off the heat. Let the mixture stand uncovered until it reaches room temperature.
Then repeat the boiling process. Bring the peach mixture to a light boil a total of 3 times. If you desire the jam to have an even thicker consistency, then boil it 1-2 times more.
Pour in the peach jams using a clean spoon or a glass measuring cup (for less mess) in sterilized jars. Then seal the jam with a lid and transfer to a cool dark place for the best preservation. Store unopened jam for up to 1 year. After opening refrigerates jam for up to 3 weeks.
Sodium: 3mg | Calcium: 162mg | Vitamin C: 185mg | Vitamin A: 7541IU | Sugar: 463g | Fiber: 36g | Potassium: 4428mg | Calories: 1947kcal | Saturated Fat: 1g | Fat: 6g | Protein: 21g | Carbohydrates: 491g | Iron: 6mg