Recipe Fishing and saffron jam
Preparation time:
30 min
Ingredients
Number of persons: Plusieurs
Preparation
- Wash and dry the peaches. In a large saucepan, bring clear water to a boil. Dip the fruits and let them blanch for a few seconds, then refresh them with cold water. Peel and pit the peaches, then cut the flesh into 2 mm thick slices.
- Place the fruits in a thick -bottomed saucepan, add the sugar and lemon juice. Put to shudder for 20 minutes, stirring gently. Add the saffron and let infuse 2 hours or one night in the fridge. Prepare the pots. Sterilize them with boiling water and let them dry.
- Put the jam in the pot. Put to shudder for 20min, skimming carefully, then over high heat for 10 minutes. When there is nothing more to skim, the jam is ready, it must be gelled slightly on a stainless steel spoon.
- Remove the jam from the fire, then immediately put it in the sterilized pots, screw the lids and turn them over for a minute.
Recipe offered by Bejoyfood for Le Parfait