Peach Jam 蜜桃果醬

Peach Jam 蜜桃果醬 Serving: approx 450g 份量：約 450克 Ingredients材料: Peach 桃 500g 克 Raw sugar 糖 200g 克 Butter牛油 15g克 Fresh lemon juice 鮮檸檬汁 2 teaspoons茶匙 Water水 1 tablespoon湯匙 1. Wash, pit and chop the peaches into small pieces. (I used the French fry cutter in a processor as I like chunky jams. Those who prefer smooth jams may use a blender.) 將桃洗淨﹑去核﹑切碎。(果粒大小按個人喜好, 我較喜歡多果肉的果醬,所以用攪拌機切碎時,選 了切薯條的刀。) 2. Put all ingredients together and let sit for an hour. 將所有材料放進煲內,靜置 1小時。 3. Bring the pot to full boil. 猛火煲滾。 © Cecilia Chiu 2007, www.ceciliachiu.com/recipe.html 1 4. Boil for approx 25 minutes. Stir often and then constantly as the mixture reaches the jell point. 煲約 25分鐘,不時攪動,至差不多成啫喱狀時,須 不停攪動。 5. To test if the jam is done, drop a bit of jam on a plate. If it coagulates, the jam is ready for bottling. Remove from heat and ladle into a clean hot jam jar leaving 5mm head space. 果醬瓶用滾水洗淨。測試果醬是否煮好,可以倒一 點果醬在瓷碟上,如馬上成凝結狀,便表示可入 瓶。熄火將果醬倒入瓶內,瓶頂留 5毫米空間。 6. Process in a boiling hot water bath for 10 minutes. 將果醬連瓶放入一煲熱水內,再滾 10分鐘。 Remarks註: You may substitute peaches with apricots or plums. 如不用蜜桃,也可選用杏桃或李(布冧)。 The lemon juice is a must ingredient or the jam will not jell. 必須要加檸檬汁,否則難成果醬。 © Cecilia Chiu 2007, www.ceciliachiu.com/recipe.html 2