YELLOW CLING PEACHES

Lockdown day #295🇿🇦 Sliced peach jam. Calitzdorp “Oom Sarel” cling peaches 🧡

100 ml water per 1 kg of prepared fruit
1 kg sugar per 1 kg prepared fruit
20 ml lemon juice per 1 kg fruit
1 large tablespoon butter (rub the pot out, it prevents foam and boiling over)

Peaches washed and skins gently rubbed clean of all hair. I do not peel it.
Halve and remove stones.
Soak in brine solution (45 ml salt to 5 litres of water) for about an hour or 2 (this prevents discoloration)
Drain the brine solution (do not rinse the peaches) and slice the peaches 3 – 5 mm thick. I used my food processor to slice thinly.

Add layers of fruit, sugar in large pot and pour the water and lemon juice over. Stir over medium heat until the sugar dissolved then boil rapidly uncovered until the slices are shiny and the syrup still a but runny. Bottle in hot dry sterilized jars and seal immediately.

Recipe and photo: Elsabie Templeton