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.
500 g peaches, peeled and cuted into small cubes
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. ;-)