Peach Jam

Today I picked the first peaches of the season from my old peach tree.

They are quite small but have that great smell of the organic fruit.

I decided to make a nice peach jam that can be used as breakfast or just as a desert for cheese or even with meat such as duck.

For 1 kg of clean peaches

500 grs of sugar
1 small glass of port wine
Lemon juice

Bring water to boil and add the peaches one by one for a couple of minutes. Remove from water and peal.

After removing the skin and the sead, it is now time to weight the peaches. Now cut into small pieces.

Put the sugar and port wine in a jam pan and cover the sugar with water. Bring to boil.

Add now the peached and cook slowly for at least one hour.

Try when it is ready by placing a spoon on a plate and after cooling dip your finger in the jam - it is ready when the finger sticks to the jam.

If it is ready, add few drops of lemon juice. Mix well.

Let it cool and put it in jam jars.

It is last for 6 months.