This is recipe six out of seven in my Pickles & Preserves Week.
Cinnamon brings such a glowing warmth to any sweet dish and, in my opinion, goes really well with peaches and apricots in particular.
This simple preserve has chunky pieces of peaches, but it’s really important to use flavoursome fruit as there’s not much in this recipe besides peach pulp, so floury fruit yields a less than vibrant flavour.
Peach & Cinnamon Preserve
Anna’s very own recipe. Made 2 x 250ml jars.
5 medium firm peaches, peeled and chopped
2 cups sugar
¼ cup lemon juice
1 teaspoon freshly ground cinnamon
Water, if needed
1. Preheat oven to 180’C. Place a small saucer in the freezer to cool.
2. Spread the sugar on a tray and heat it in hot oven, taking care not to burn it (approx 10 minutes).
3. In a saucepan, add the peaches, lemon juice, cinnamon and a little water if needed.
4. Bring saucepan ingredients to the boil, mashing the peaches a little with a fork
5. Remove the sugar from the oven and gently stir it into the mixture.
6. Bring to a boil again, then simmer until the jam is thick and translucent (approx. 30 min).
7. Check to see if jam is ready by dropping a small amount onto the chilled saucer and allowing to set for 30 seconds. Run your finger through the mixture. If it wrinkles rather than runs, it has reached its setting point.
8. Remove from the heat and pour into jars, tightly screw on lid and then turn jars upside down to create vacuum seals (takes 30 minutes).
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