Yes, you did read that right. Peach and fudge. FUDGE!
I have a little bit of a fetish when it comes to making jam. I’m not even such a big fan of jam, but I absolutely love to make it. All of my friends and family members are aware of this, as I have often gifted a batch. When the fruit is ripe and delicious, it is time to make some jam. I call that capturing sunlight in a jar.
Making jam is not an easy process. I’ve done it a zillion times, but I still have to pay attention not to burn myself in the process. If you would like to try out this recipe, be careful and make sure there are no small children around when you are making the jam.
The normal process for jam making is mixing 1kg of chopped fruit with 1kg of white sugar and let that cook for 30 minutes to an hour, depending on the fruit. But I’m letting you in on a little secret: there is a special kind of sugar that only needs 4 minutes of boiling and the jam is ready!
- 1 kg of peaches and nectarines (not chopped yet)
- 1 kg of special sugar for making jam
- 200 g of fudge
- 5 glass jars with a metal lid
- A big cooking pot for the fruit
- A cooking pot for sterilizing the glass jars
- I found some really, really cute fabric covers for the glass jars in the store of Flying Tiger. They were 2€ per package.
As you can see, this is a special kind of sugar with natural pectin in it. It speeds up the cooking process and you will only need 4 minutes of boiling.
Cute pieces of fabric for covering the glass jars.
200g of fudge. This one was “Vanilla fudge”.
Glass jars. I filled 5 glass jars with one kilo of ingredients + 1 kilo of sugar. I recycle my empty glass jars and use them again when I make my own jam. I took this picture while the glass jars were “bathing” in hot water, so the glue of the labels could come of. Once the labels are removed, give them a wash and let them dry.
Start by chopping all of the fruit into small pieces and add them to the large cooking pot. In the end, you will need about 800g of chopped fruit, 200g of fudge, and 1kg of special sugar.
Add the sugar and mix well.
Next up, the fudge!
Once chopped, add to the fruit mix and put the heat on. Once your mixture starts to boil, put your time on 4 minutes.
I was hoping the fudge would stay chunky, but sadly it all melted during the cooking process. However, it is still absolutely delicious, peachy, warm and with a rich texture.
Once the four minutes have passed, you can just turn of the heat and let the jam rest in the cooking pot. You can then start filling the glass jars with your homemade jam.
BUT: first you need to sterilise the glass jars. The reason why you do this, is to conserve the jam well. If you did a good job, you can keep the jam for about three years in a dark and cool cupboard.
Sterilizing glass jars is a whole other thing. There are different ways of doing it (for example putting them in the oven), but I sterilise them with boiling water. I put a pot filled with water on the stove and I let it reach the boiling point. Then I add the glass jars, two at a time, with their lids (but open – otherwise they burst). I let them sit in the boiling water for about one minute and then I will get them out with some giant kitchen tweezers. This part is the most difficult when jam making. There are no picture since I couldn’t do both things at the same time 😉
When the jars are sterilised, fill them with jam (all the way up to the edge) and secure with a lid. Now turn the jars upside down for the vacuum-effect and just let them cool down completely.
It is absolutely delicious!
If you are looking for another recipe, here’s a link to some cute and yummie cupcakes:
Happiness. Do it yourself!