The peach jam with the bread machine, this time I prepared it with the help of my Panasonic and even though I was a bit hesitant at first, I must say it’s really a great solution, it does everything by itself and in the end, at most you just have to give it a quick blend if you want it more homogeneous.
I set the machine once the ingredients were inserted, it worked for about 2 hours with the program I had set.
Once cooking was finished I blended it well with the immersion blender and in case it was still not thick enough, once blended you can pour it into a small pot and cook it for a few more minutes on low heat, stirring constantly.
I really recommend this method for making jam and I recommend purchasing this bread machine from Panasonic to make many different recipes!
Follow the recipe and if you replicate it, or replicate other recipes on my blog, send me the photos, I will post them on my fb page in your name.
Approx. 1084 total Kcal
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 medium jars
- Cooking methods: Bread machine
- Cuisine: Italian
- Seasonality: Summer
Ingredients to make Peach Jam with Bread Machine
- 25 oz peach Percoche (weight of pulp only)
- 7 oz sugar
- 1/2 packet fruit pectin 1:1 (20 g) or add one apple cut into pieces along with the peaches
Tools
- 1 Bread machine bread machine
Preparation of Peach Jam with Bread Machine
Take the yellow Percoche peaches, peel them and cut them into small pieces (I cut them a bit larger than they should have been).
Take the bread machine basket, mount the flat blade, insert half of the peaches, then half of the sugar, again the remaining half of peaches and then the sugar.
Finally add ½ packet of fruit pectin, or a chopped apple, place the basket in the machine, plug it in, program menu 32, and set the time to 2 hours.
Start it with the start button and it will do everything by itself.
Once everything is complete, turn off the machine, remove the basket, and pour the jam into a heat-resistant container and if we want it creamier, blend it with the immersion blender.
Alternatively, you could pass it through a tomato press or blend it with the immersion blender, and we will have a perfect jam to put in glass jars and once closed, let them cool upside down.
Optionally, once sealed, we can also boil them in a water bath for about 20 minutes, this way the preservation will last longer.
