Peach and grape jam
- Wash and stone the peaches and cut into quarters. Wash the grapes and remove from their stalks.
- Put the fruits into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 8. Then add the jam sugar and, with the measuring beaker in place, stir in for 8 seconds/speed setting 5.
- Then, the measuring beaker not inserted, boil the jam for 20 minutes/100 °C/speed setting 1. Use the cooking pot as a splash guard on the lid of the blender jug.
- Carry out a set test and, if necessary, the measuring beaker not inserted, boil for another 3 minutes/100 °C/speed setting 1. Use the cooking pot as a splash guard on the lid of the blender jug. Next pour the boiling hot jam into sterilised jars. If jam is left around the edge of the jar, wipe it away. Seal the jars immediately and stand them upside down for 5 minutes. Then turn upright again and allow to cool down completely.
Put a teaspoonful of the hot jam on a cold plate, then tip the plate slightly. If it runs easily, cook the jam for another minute. Then try again. If after a short time the mixture is wrinkling, it has passed the set test.
For a Christmas flavour, cut a cinnamon stick into quarters and boil with the jam. Remove before pouring the jam into jars.
Bon appétit with Monsieur Cuisine