Nicky and Oliver of delicious days are hosting SHF #22. They have choosen canning and preserving as theme.

I like to experiment but at the end I prefer to spread classic jam on my erverday-morning toast. So I’m a little bit in trouble, who will eat all the exotic jam? ;-)

For this event – as I live in Andalucia – I wanted to do something with a Spanish touch. I have choosen peaches and Cava. Cava, which means cellar, is a white sparkling wine, produced mainly in the region of Catalonia.

Peach-Cava-Jam

SHF #22 - Can you can? - Peach-Cava-Jam

500 g peaches, peeled and cuted into small cubes

Cava-Syrup
400 g sugar
1,5 dl Cava

1-2 tb Cava

In a saucepan combine sugar and Cava. Cook until mixture comes to a full boil. Let boil until you have a syrup (~2 minutes). Switch off the heat, let cool it a little bit, then add the prepared peaches, cover and let it rest for 1-2 hours.

Before you give the final boil mix it with a blender (if you like pieces of fruits in your jam do not mix). Cook the mixture, stirring constantly, until it comes to another full boil. Boil ~7 minutes (do not forget to skim the foam from the top). Remove from heat, add 1-2 tb Cava. Pour jam into hot sterilized jars.

It’s delicious and not too exotic. ;-)

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