Breakfast & Brunch
This recipe transforms fresh peaches into a concentrated, silky puree. The key step is using an immersion blender midway through cooking, which breaks down the fruit completely before thickening the mixture. Finished with a touch of lemon juice to keep the color bright, it offers a pure, intense peach flavor.
Ingredients :
- 2 kg ripe peaches (sweet & juicy variety)
- 2.5 cups sugar
- 1/2 tbsp fresh lemon juice
- Optional: 1 cinnamon stick or 2-3 cloves for aroma
Preparation :
- Wash and peel the peaches. Remove the pits and cut the flesh into random chunks (shape doesn't matter as we will blend them).
- Place the peach chunks in a large, deep pot. Pour the sugar over them.
- Cook over medium-low heat with the lid slightly ajar (to allow steam to escape) for about 60 minutes, stirring occasionally until the peaches are completely soft and mushy.
- Remove the pot from the heat. Carefully blend the mixture using an immersion blender (hand mixer) until perfectly smooth and silky.
- Return the pot to the stove. Cook for another 20 minutes on medium-low heat to thicken the consistency. BE CAREFUL: Pureed jam splashes like hot lava, so stir frequently and use a splatter screen if possible.
- Add the lemon juice and cook for a final 5-10 minutes. The lemon juice prevents crystallization and brightens the color.
- Pour the hot marmalade directly into sterilized glass jars. Screw the lids on tightly.
- Turn the jars upside down and let them cool completely. This creates a vacuum seal for long-term storage.
- Store in a cool, dark place. Once opened, keep refrigerated.
