Mirisni džem od bresaka / Preserving the last of summer: Flavorful peach jam

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Pravo je vrijeme za sačuvati mirisne ljetne breskve, a za ovaj džem možete koristiti i one malene simpatične tzv. vinogradarske breskvice koje tako često viđam po dvorištima.
Nisam željela završiti ljeto bez da sam sačuvala ovo nježno ljetno voće koje obožavam. Breskve su mi najdraže svježe, tada se najbolje osjeti miris i divota njihovog okusa, no ovo ljeto sam otkrila još jedan izvrtsan način za uživati u njima u sklopu deserta, više o njemu ovdje. I na kraju, jedan dio sačuvali smo u staklenci.
Ovaj put maleni odmak od klasike u smislu dodatka kardamoma koji se često dodaje u "breskvaste" deserte, ali slobodno ga zamijenite cimetom. Tu je još i rum koji čini ovaj džem vrhunskim mirisnim zadovoljstvom!

Recept je objavljen u najnovijem broju časopisa Repete.

                                                                 Flavorful peach jam


Now would be the right time to preserve the last of he beautiful summer peaches. They are probably my favorite summer fruit, best when eaten fresh. This summer I have discovered another great way to make peaches a dessert without baking them in cakes, you can read about it here.
Since summer is almost over, it's the perfect time to preserve beautiful scent and color of peaches in order to enjoy them during cold winter days. So, let's make us some flavorful peach jam! This time I twisted it a bit and added cardamom, which pairs perfectly with peaches, plus some rum. The smell is heavenly. Of course, you can use cinnamon instead of cardamom, but I hope you'll try this combination!
This recipe was published in the latest issue of Repete magazine.

• 1 kg fresh peaches
• 500 g sugar
• 2 tsp vanilla extract
• 1/2 tsp powdered cardamom
• 1 tbsp rum
• 25 g powdered pectin

1. Sterilize jars-wash them and heat in oven for 10 minutes at 160 Celsius. Do the same with the lids.

2. Wash peaches and sink them in boiling water for a minute. Remove them, put into cold water and peel the skin off. Finely chop them.

3. Add sugar, vanilla extract, cardamom and rum. Combine, put everything into a pot and cook over medium heat. When it boils, cook for 15 more minutes, stirring constantly. Then add pectin and cook for 3 more minutes. Remove from heat.

4. Pour hot jam into hot sterilized jars, seal well.

Keep in dark and cool place.