4 canning jars (250 ml) and 4 new lids
1kg yellow peaches
the juice of 1 lemon
500 gr. sugar
Fruttapec 2:1 (pectin)
Wash jars. Place jars and lids in a large pot. Cover with water. Boil both for10 minutes.
Prepare fruit; peel the paeches ad chop them (you can use a food processor). Add sugar and pectin; stir thoroughly. Bring mixture to full boil over high heat, stirring constantly for 3 minutes. When boil resumes, continue boiling 1 minute, stirring constantly. Remove from heat; skim foam with large metal spoon if needed.
Jam is ready when it sticks to a cold plate.
Fill jars; cover and close tightly. Invert jars until the jam gets cold, then turn upright.
A priceless pleasure for autumn breakfast. Yum.