Peach jam
- 1 Galia melon (approx. 700 g)
- 5 Peaches (approx. 125 g each)
- 900 g Sugar
- 1 bag of Gelfix (gelling agent for the quick preparation of very fine jams)
- 100 ml dry sparkling wine
- 2 (à 5 g) Bags of citric acid
30 minutes
easy
- 1.
- Quarter and core the melon. Remove the pulp from the skin and dice. Weigh 500 g. Scald peaches with hot water and rinse with cold. Peel off the skin. Halve the fruit, core, Cut into wedges. Mix 2 tablespoons of sugar, gelling agent, fruits, sparkling wine and citric acid in a large saucepan. Bring to the boil, stirring constantly. Add the remaining sugar. Bring to the boil again and boil for 1 minute
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