Peach Jamwith Elderberry Syrup

Name: Peach Jam
Total time: 45 min
Yield: 4
Ingredients: 1400 grams Peaches; 1 small package Gelling powder; 250 grams Cane sugar (3:1 ratio); 0.5 Lemons; 150 milliliters Elderberry syrup (or currant or cranberry)

Peach Jam - Peach Jam - Imaginative and playful flavors — Peach Jam - Imaginative and playful flavors

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Difficulty:	easy
Preparation:	45 min
Ready in:	45 min

Low-sugar

Low-fat

Vegetarian

lactose-free

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	20 kcal	(1%)
Protein	0 g	(0%)
Fat	0 g	(0%)
Carbohydrates	5 g	(2%)
Added Sugar	4 g	(4%)
Roughage	1 g	(3%)
Vitamin A	0 µg	(0%)
Vitamin D	0 µg	(0%)
Vitamin E	0.1 mg	(1%)
Vitamin B1	0 mg	(0%)
Vitamin B2	0 mg	(0%)
Niacin	0.1 mg	(1%)
Vitamin B6	0 mg	(0%)
Folate	0 µg	(0%)
Pantothenic Acid	0 mg	(0%)
Biotin	0.2 µg	(0%)
Vitamin B12	0 µg	(0%)
Vitamin C	1 mg	(1%)
Potassium	19 mg	(1%)
Calcium	2 mg	(0%)
Magnesium	1 mg	(0%)
Iron	0.1 mg	(1%)
Iodine	0 µg	(0%)
Zinc	0 mg	(0%)
Saturates	0 g
Uric Acid	2 g
Cholesterol	0 mg

Recipe Development: EAT SMARTER

Ingredients

For glasses

1400 grams	Peaches
1 small package	Gelling powder
250 grams	Cane sugar (3:1 ratio)
½	Lemons
150 milliliters	Elderberry syrup (or currant or cranberry)

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Kitchen Utensils

1 Pot, 1 Small pot, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Slotted spoon, 1 Ladle, 4 canning jars, 1 Wooden spoon, 1 Citrus juicer, 1 Kitchen towel

Directions

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1 Cut an X in bottom of each peach.

2 Punge peaches into a pot of boiling water for 30 seconds. Remove and plunge into a bowl of cold water.

3 Peel peaches, halve and remove pits.

4 Measure out 1 kg (approximately 2 1/4 pounds) of peaches and cut into very small pieces.

5 Mix jelling sugar and granulated sugar in a small pot and add peaches.

6 Bring peach mixture to boil, stirring constantly, and cook for 3 minutes. Squeeze juice from lemon and measure out 2 tablespoons of juice.

7 Add elderflower syrup and the lemon juice to the peaches. Bring to a boil and cook for 1 more minute.

8 Ladle into jars, cover with lids and refrigerate for up to 2 weeks. Tip: To preserve for longer, process the jars according to manufacturer's instructions (or visit http://nchfp.uga.edu/).

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