Steps

• Peel, pit, and cut the peaches into pieces.

• In a non-stick pan, toast the almonds over medium-low heat until they begin to brown and release their aroma. Stir constantly to prevent burning. Once toasted, let them cool.

• In a large pot, combine the peach pieces, sugar, apple pieces, and lemon juice. If desired, you can also add a cinnamon stick for an extra touch of aroma.

• Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for about 30-40 minutes. During cooking, skim off any impurities from the surface with a slotted spoon.

• To check the consistency, you can do the cold plate test. Put a teaspoon of jam on a cold plate. If you can run your finger through the jam and it doesn’t flow back, it’s ready.

• At this point, add the toasted and chopped or blended almonds to the jam and mix well. Continue cooking for another 5-10 minutes until the almonds are well incorporated into the jam.

• Remove the pot from the heat and let the jam cool slightly. Then transfer it to sterilized glass jars and seal them tightly. Let cool completely at room temperature.

• Store the jam in a cool, dark place. It will keep for several months if stored properly.

• With the Bimby: Insert the almonds into the bowl and cook at 392°F for 7 minutes.

• Add the peach pieces, lemon juice, sugar, apple, cinnamon, and cook at 212°F speed 2 for 50 minutes, a few minutes before the end of cooking, add the almonds.

  Bon appétit

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