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
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. ;-)
Yum! Peaches and champagne (since Spanish cava is usually methode champenoise) – that makes bellini jam! :)
I love the color… will have to try this recipe next year!
REPLY:
Yes a kind of Champagne, but cheaper, which of course does not mean poor quality. ;-)
I bet it was delicious in the jam too.
Hi i want to try this jam and can it as gifts for this christmas (i know it’s past the season but i found some really tasty peaches anyway). I’m new to the whole canning thing and was wondering if this recipe can be processed in a water bath, and if so for how long? thanks for the help!
REPLY:
Sorry I’m not familiar with the process in water bath. To sterilize the jars I cook them (including lid) in boiling water for some minutes.