Peach jam

1 serving


Rinse the ripe peaches thoroughly in running water, put in a colander and dip in boiling water. Peach scalded peaches to peel, cut in half, remove the bones and weigh. Put the peaches and sugar in a large enameled saucepan in layers: sprinkle each layer of fruit with icing sugar. For this purpose, weigh about 1/4 part of the total sugar. Keep the pan of peaches in a cool place for 12 hours, and then put on a heat and boil for 15 minutes, then add the rest of the sugar and boil again for 10 minutes. Arrange the hot jam in jars, close them tightly and put them on the 3 - 4 hours in pillows