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Peach jam: sweet and hot

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During summer I've made a peach jam: into a big pan put 4 kilos of
peeled and chopped peaches with 3 1/2 kilos of white sugar. Cook for
about 3 hours, stirring often. Then put into steril vases, cap and let
it cool upside down. The peach jam is ready.
This is the normal part of the recipe.
Now comes the "advanced" and original part.
Collect the peach peels into another pan, put 4 or five spoons of sugar and 10 red hot chile peppers (the fresh ones, about 5 cm long). Cook for about 40 minutes, stirring because otherwise it burns. Then use a minipimer and reduce to a puree. You have a wonderful rich sweet and hot "sauce" - exactly it is an hot jam - that is really great with meats and seasoned cheese.
4th Sep 2008, 21:23   | tags:,,,


Helen says:

That looks sublime.

4th Sep 2008, 21:37

minkey says:

Ohh...memory of the smell of jam cooking :-) to be in a country where peaches grow...and sun...[my mum back in france usually makes peach jam with the peach from the garden: very small peaches which are white and red...] Do you make peach wine as well?

5th Sep 2008, 12:20

minushabens says:

no minkey, no peach wine. can you share?

5th Sep 2008, 12:25

minkey says:

Will do this mum coming for few days and it's a family recipe :-) she's also bringing some lemon wine with her, not a strong as limoncello but as good

5th Sep 2008, 20:08

mermaid(denizkizi2bin5-at-yahoo-dot-com) says:

Just tried the peach jam but added some vanilla powder.. Thanks for the share. It is the first time i tried peach jam and we all loved it.

10th Jul 2009, 07:51

minushabens says:

great mermaid! now try with other fruit (apricots, prunes)

10th Jul 2009, 10:16

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