For the peach jam, wash jars and lids, boil and disinfect with a few drops of rum. Cut the peaches into pieces, mix with the jelling sugar and lemon juice in a saucepan and leave to infuse for 1-2 hours.
Puree finely with a blender, boil for 5 minutes, pour as hot as possible into the prepared jars and seal immediately.
Preparation Tip:
With vineyard peaches peach jam tastes particularly aromatic.
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