Peach Jam with Almonds
A sunny summer jam in which juicy cubes of peach hold their shape in a thick syrup, while blanched almonds add a pleasant crunch and a faint marzipan note. The juice and zest of two lemons freshen the overly sweet peach and keep the jam from running, since the acidity works here for both flavor and consistency.
Worth knowing: Use ripe but firm peaches; overripe ones will cook down and the jam will turn out more like a puree than a chunky preserve. For a fuller aroma, the almonds can be lightly toasted in a dry skillet before adding. Peel the peaches (scald with boiling water and plunge into ice water) if you want a smoother texture. Pistachios or pine nuts can stand in for the almonds, but the flavor will change.
Stir constantly during the 40-minute cooking so the thick mass does not scorch. Poured hot into sterile jars, the jam keeps all winter; serve it with toast, pancakes, or ice cream.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Cut the peaches, remove the pits, and chop the fruit into small cubes.
Bring the water to a boil in a pot and add the sugar. Bring back to a boil and cook over medium heat for 5 minutes.
Add the peaches, almonds, the juice of two lemons, and the grated zest. Bring back to a boil and reduce the heat.
Cook for 40 minutes, stirring constantly.
Pour the hot jam into sterilized jars and seal airtight.
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