Our second jam this season has a twist. We wanted to add some acidity to the extreme sweetness of the peaches. Rather than go for the default lemon acid we decided to use pineapple instead. Not enough to actually taste it, but enough to give the jam an amazing exotic acidity.

Ingredients

• 2.5kg ripe peaches (ca 2.2kg without stones and skin)
• 750g 3:1 sugar
• 1/4 pineapple (for ca 120g pineapple puree)
• some neutral tasting high percentage alcohol (to disinfect the jars tops)

Instructions

Start by blanching the peaches. To do so heat up water in a big pot. Once it boils add a few peaches. Let them sit in the water for about 1 minute before removing them. Wait until the water boils again before adding the next ones.

Remove the stem as well as the skin from the pineapple. Be careful that you only use fruit flesh and no hard parts at all! Blend the flesh creamy and put it aside. You will need 120g of this pineapple smoothy for the listed amount of peaches to reach a good level of acidity but without tasting the pineapple in the end product.

Once done, remove the peaches skin as well as their stones. I do like fruit parts in my jam, so I did not cut the peaches very finely. I only squashed them with my hands, ending up with about bite size pieces. Now weight the fruit flesh and add the required amount of sugar accordingly.

Heat the fruits while stirring from time to time. Once the jam starts to bubble aggressively, remove the jars from the oven (to let them cool down a bit). Let the jam cook on full heat for 4 more minutes under constant stirring. Remove the pot from the heat afterward.

Now fill the jam into the hot jars. Disinfect the tops with alcohol, close the jars and let them fully cool down up side down.