Classic peach jam (mermelada clasica de duraznos)

While I am writing this text I think what to say because I try to leave the bad things aside, the protests continue, the immutable government,  Coronavirus here and everywhere and March agitated of course.

Of course I do not stop cooking or baking (in this house it is important) but I have had a lot to do in this time with summer and going to the kinesiologist. Now I'm not going to the kinesiologist I hope to return it but I don't know when.

I have dedicated myself to cleaning and ordering to be better for Autumn. And find all these little blessings that sometimes we forget. 

My books (reading again)
my home
garden (roses are blooming again)
my dogs ( aw the dogs always love us)
cook and baking


Well, in the middle of everything I made peach jam again and decided to post it because it was beautiful and delicious  and thanks to my friend Paulina Gomez who gave me some peaches.



There is something special about homemade jam.The smell of fruit  cooking is sweet and delicious and the aroma wonderful.
Made me remember my grand mom!!

Thank you for coming, for your words and your support, thank you!


Source : Fountain Avenue kitchen

Nota: 
He querido agregar algo en español porque igual hay mucha gente de mi pais que me lee las recetas.
Las recetas vienen de mis abuelas, mi mamá (que murio hace poco) y de mi busqueda e investigacion por 10 años.
Por que digo esto porque hay mucha receta en ingles que las he traducido para prepararlas o sea son algo especial.
Cualquier consulta preguntenme.(Estare aqui)
Hay recetas desde los basico hasta cosas mas esmeradas pero todas con productos que se encuentran aca en Chile.
Vivimos tiempos dificiles y es complicado cocinar algo distinto todos los dias. Ademas hay mucha receta vegetariana y algunas veganas .
Un abrazo a todos 

Ingredients

2 kilogramos(4 pounds)  peaches  peeled pitted and finely chopped  (about 4 cups finely chopped )
5 cups sugar
2 tablespoons fresh lemon juice
1/2 teaspoon butter
1  box or envelope of  fruit pectin ( powdered pectin)

(Note ( I hear Sure jell  powdered pectin is really good )

Nota : Aqui en Chile el Jumbo tiene unas cajas con tres sobres de pectina. ( en sector mermeladas)



Method

Place the peaches and lemon juice into a heavy based pan.
At this point you can mash the peaches a bit . (I dont need it, I love some beauty pieces in my toasts)

Measure the sugar into a separate bowl and set aside . Stir the package of pectin into the peaches and add butter.

Stirring frequently bring the peach to a full rolling boil. then add the sugar. Stir to fully incorporate.

Cook down for about 20 minutes and skim off any scum that settles on surface.
To test if the jam is the correct  consistency put a little jam onto a cold plate. Set aside. If the jam forms a skin and sets it is ready to jar, If not return to heat and continue cooking about 10 minutes,

Leave to sit for 20 minutes to cool slightly this allows the fruit to settle evenly instead of floating to the top when you transfer to the jars.

Spoon the jam into the jars, seal later. 

Let stand at room temperature for 24 hours. Store them in refrigerator.




print recipe here