mulberry jam

Directions

1. Peel the peaches and remove the outer skin from each one. ≈ 8 min
2. Carefully peel the peaches using a small knife, being careful not to damage the flesh. ≈ 8 min
3. Pierce each peach with a thick needle at 2 or 3 spots. ≈ 3 min
4. The peaches should be placed in a pot of water and cooked until the water begins to boil. ⏱ ≈ 10 min
5. As soon as the water boils, remove the pot from the heat and let the peaches rest in the hot water for 1 to 2 minutes. ⏱ 2 min
6. You need to press the peaches through a fine-mesh sieve. ≈ 3 min
7. You shouldn’t try to suppress them, but simply let them pass through, so that they completely disappear. ≈ 4 min
8. In a saucepan, combine sugar and 250 ml of water, and cook over low heat for about 10 minutes. ⏱ 10 min
9. Once the sugar is completely dissolved and the mixture becomes smooth and thick like honey, add the crushed peaches, stir, and cook for another 2-3 minutes. ⏱ 3 min
10. Remove the sherbet from the container and immediately add vanilla sugar and half a lemon’s worth of juice. ≈ 3 min
11. Gradually add the vinegar, stirring gently so that the vanilla sugar and lemon juice dissolve and combine well with the apricots. ≈ 3 min
12. Pour une meilleure résultat, generously pour the sweet mixture into dry, warm containers that have been pre-heated in the oven. ⏱ ≈ 35 min
13. Place a slice of lemon in each container, close it tightly with a lid, and seal it. ≈ 3 min
14. As soon as the containers are closed, the lids are positioned to create a tight seal, which ensures better preservation. ≈ 3 min
15. Next, cover these containers with a thick cloth and let them rest overnight to allow them to cool completely. ⏱ 8 hr
16. Tomorrow, they need to be returned and placed on a cold surface. ≈ 3 min
17. Category: Sweetened preserve ≈ 3 min
18. Category: Ski Resort ≈ 3 min