Peach and lemon jam

Traditional preparations for winter that extended from Ottoman period to each kitchen of the villages of Turkey, take place in a festival atmosphere these days. We make winter preparations with solidarity to each other that, time to time our kitchens turn to a social place. Jams or fruit syrups that cooked in season, stored in special glass jars take their places either on the shelves or in deep freezers.                                                                                                                                                                                                                                                 Before the peach season ends, I made a fast cooked peach jam with lemon. This way, the fruit maintains its natural character like its flavour, perfume and colour. It stays up to 12 months in the freezer.

It can also be used as a base for ice cream, tart or crostata.

  • 1,5 kg peach (stoned)
  • 250 gr sugar
  • 1 lemon
  • 1/2 cup  white wine (preferably young dry white wine)
  • Halve the peaches and stone them.  Peel and slice into pieces.

    Slice the lemon with rind.

    Put the sliced peaches and lemon slices in a saucepan. Add sugar and white wine.

    Close the lid of the pan and let sit at least one hour.

    Bring to a boil and cook for 25 minutes.

    Take out the peaches and lemon from the pan.

    Cook the syrup for another 10 minutes until it thickens.

    Put the peaches and lemon slices back into the syrup and let it cool.

    When cool, scrape it into a jar or a container.

    Cover and refrigerate.

    It will keep for a week in the refrigerator and a year in the deep freezer.

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