Peach Jam From the Steamer

For the peach jam, wash the peaches, remove the pits, cut into small pieces, mix with sugar, cinnamon and rum and put into an unperforated cooking dish. Cook at 100 °C for half an hour.

Let rest for 15 minutes, puree the mass and then immediately pour the still hot mass into jars and seal the peach jam airtight.

Preparation Tip:

Drizzle some high-proof alcohol over the peach jam in the jar, then light and seal immediately. This increases the shelf life of the jam.

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