Baked Peach Jam

Baked peach jam is a delicious variation of traditional jam cooked on the stove. The baking process allows the fruit to caramelize slightly, giving the jam a rich flavor and a unique texture. Here is the recipe:

Ingredients

• 1 kg of ripe peaches
• 200-300 g of sugar (depending on the sweetness of the peaches and personal preferences)
• The juice of 1 lemon
• Vanilla (a pod or vanilla extract, depending on preference)

Preparation

1. Cleaning the peaches: Wash the peaches, cut them in half, remove the pit and cut them further into small pieces or slices.
2. Preparing the mix: In a large bowl, mix the peach pieces with the sugar, lemon juice, and vanilla. If using a vanilla pod, slit the pod lengthwise and scrape the seeds to add to the mix. Let everything macerate for about 30 minutes, so the peaches release their juices.
3. Baking: Arrange the peach and sugar mixture in a wide baking dish so that they form a single layer and bake in the pre-heated oven at 180 °C for about 45 minutes to 1 hour, stirring occasionally. The jam is ready when the peaches have caramelized and the mixture has reached the desired consistency.
4. Bottling: While the jam is still hot, transfer the mix into sterilized jars, let cool, and then seal tightly. If you wish to preserve the jam for an extended period, it is recommended to proceed with pasteurization.

A little curiosity:

Did you know that in some areas of Italy, it is customary to add a pinch of cinnamon or anise to further flavor the peach jam? It’s a special touch that can give your preparation an even more enveloping and exotic aroma.

It is important to emphasize that the amount of sugar can vary depending on the sweetness of the peaches and personal taste. Moreover, for a less sugary version, it is possible to reduce the indicated amount and increase the concentration of fruit. For preservation, ensure that the jars are sterilized and store the jam in a cool and dry place. Have fun in the kitchen!