The peach jam with the bread maker, this time I prepared it with the help of my Panasonic machine 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 at the end, at most, you just need to give it a quick blend if you want it more homogeneous.
I set the machine once the ingredients were added, it worked for about 2 hours with the program I selected.
Once the cooking was finished, I blended it well with an immersion blender, and if it was still not thick enough, after blending 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 suggest purchasing this Panasonic bread machine to create a variety of recipes!
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Follow the recipe and if you replicate it, or replicate other recipes on my blog, send me the photos, and I will post them on my Facebook page in your name.
Approx. 1084 total Kcal
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2 medium jars
- Cooking methods: Bread Maker
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Making Peach Jam with Bread Maker
- 1.54 lbs Percoche peaches (weight of pulp only)
- 1 cup sugar
- 1/2 packet fruit pectin 1:1 (20 g) or add an apple in pieces with the peaches
Tools
- 1 Bread Maker bread machine
Preparation of Peach Jam with Bread Maker
Take the Percoche yellow peaches, peel them, and cut them into small pieces (I cut them a bit larger than they should have been).
Take the bread maker’s basket, attach the flat blade, add half of the peaches, then half of the sugar, the remaining half of the peaches, and then the sugar.
Finally, add ½ packet of fruit pectin or an apple in pieces, place the basket in the machine, plug it in, program it to menu 32, and set the time to 2 hours.
Start with the start button, and it will do everything by itself.
Once everything is done, 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 an immersion blender.
The alternative would be to pass it through a tomato press or blend it with an 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 preservation will be longer.
