If you look through old Italian cookbooks you'll realize that almond was by far the most popular flavoring for sweets of all kinds, from cakes through puddings and cookies -- much as vanilla is the most popular flavoring in American desserts. The popularity of almonds comes as no surprise, because there are spectacular stands of almond trees in many parts of the peninsula, and it makes perfect sense to find them in this peach and almond jam.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 2 ounces (60 g) sliced almonds
- 2 1/4 pounds (1 k) peaches or nectarines
- The juice of a lemon
- A packet of pectin sufficient for this weight of fruit
- About 2 1/4 pounds (1 k) sugar
Preparation:
Preheat your oven to 240 F (120 C) and toast the almonds: spread them out on a cookie sheet roast them for about 10 minutes.
In the meantime pit and chop the peaches, and put them in a high-sided pot with the lemon juice and the pectin. Bring the mixture to a boil, stirring often lest it scorch, and when it reaches a boil stir for a minute.
Slowly add the sugar and continue cooking, stirring; when the jam returns to a boil cook it for 3 minutes, stirring constantly. Remove the pot from the fire, add the almonds, and stir for a minute, or until the foam is reabsorbed. Check the consistency of the jam (a drop on an inclined plate should run slowly) and transfer it into sterile jars.
Cap them, and stand them upside down for 5 minutes. Check the seals by tapping the lids with a knife blade (they should ring), and store the jam in a cool dark place.
Yield: Several jars of peach and almond jam.
In the meantime pit and chop the peaches, and put them in a high-sided pot with the lemon juice and the pectin. Bring the mixture to a boil, stirring often lest it scorch, and when it reaches a boil stir for a minute.
Slowly add the sugar and continue cooking, stirring; when the jam returns to a boil cook it for 3 minutes, stirring constantly. Remove the pot from the fire, add the almonds, and stir for a minute, or until the foam is reabsorbed. Check the consistency of the jam (a drop on an inclined plate should run slowly) and transfer it into sterile jars.
Cap them, and stand them upside down for 5 minutes. Check the seals by tapping the lids with a knife blade (they should ring), and store the jam in a cool dark place.
Yield: Several jars of peach and almond jam.
