peach jam and orange zest

Directions

1. Store the orange zest in the refrigerator in a container filled with cold water for about 3 days, changing the water daily. This also helps to soften bitter peels. ⏱ ≈ 2 hr
2. Wash the peaches thoroughly and peel them, removing the pits. If the peaches are already ripe, it is easier to peel them, but they can also be used at different stages of ripeness. ≈ 8 min
3. Finely chop the orange peel by passing it through a food processor several times. If the peaches are not yet ripe, blend them. To achieve a firmer consistency, you can add some diced or finely chopped apples, as well as the orange. ≈ 8 min
4. Add the juice of half a lemon (about 3g) and a teaspoon (about 5g) of ground cinnamon, or a teaspoon (about 5g) of ground cloves. ≈ 3 min
5. Thoroughly wash the glass jars and lids; sterilize them in the microwave: add a teaspoon of water to each and heat for 5 minutes on high power. Remove them with oven mitts after leaving them open for at least 5 minutes. ⏱ 5 min
6. In a steel pot, quickly cook the fruits and spices over medium-high heat for about 15 minutes after the water starts to boil, stirring constantly to prevent sticking. Gradually add the sugar during the cooking process. ⏱ 15 min
7. Using a large spoon, scoop out the still-warm jam from the pot and quickly transfer it to the jars. Then, wipe the rims with a damp paper towel and seal them tightly, immediately turning them upside down (this also sterilizes the lids). Always wear kitchen gloves to avoid burns. Once the jars have cooled, check that the lids are properly sealed. ⏱ ≈ 20 min