Bûche de Noël cinnamon scented peach jam with marrons glacés and chocolate

Preparing jam at home is always a source of great satisfaction and is a delicious way to preserve it for a long time seasonal fruit, extremely good and fragrant, and also to make welcome “home made” gifts with your own hands.
The recipe that we propose, which provides for macerate the fruit with sugar for many hours, allows to reduce cooking times and maintain the bright color of peaches.

If you want to prepare this jam so more traditional here is the recipe for classic peach jam. If you use the pressure cooker you can shorten the time with the recipe for peach jam in a pressure cooker.

OTHER TASTY RECIPES: Peaches in syrup, Peaches and wild plums jam

Execution
easy
Preparation time
20 min
Cooking time

40 min

Resting place
fridge
Rest time

12h

How to prepare: Peach jam flavored with cinnamon

Preparation Cinnamon scented peach jam - Phase 1

Preparation Cinnamon scented peach jam - Phase 1

Peel the peaches, remove the stone and cut them into small pieces. Weigh the pulp obtained and collect it in a bowl. Add half the quantity of sugar (e.g. 1 kg of pulp = 500 g of sugar) and mix.

Preparation Cinnamon scented peach jam - Phase 2

Preparation Cinnamon scented peach jam - Phase 2

Also add the ½ lemon peel, taking care to remove only the yellow part, 3 apple wedges, well washed and still with its peel, and a cinnamon stick. Stir, transfer to a container with a lid and leave to macerate in a cool place, for example in the refrigerator, for about 12 hours. After the resting time, collect the juice released by the fruit in a large pan with high sides. Bring it to a boil and let it reduce.

Preparation Cinnamon scented peach jam - Step 3

Preparation Cinnamon scented peach jam - Step 3

Add the chopped fruit and cook over medium heat, stirring. Halfway through cooking, remove the apple wedges – useful until now for the pectin – together with the cinnamon and lemon zest. Stir and reduce until the jam has a thick and honeyy consistency (after about 40 minutes or more, depending on the amount of water contained in the fruit). Transfer the still boiling jam into clean jars, seal tightly and let it cool upside down.

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