For 7 jars of 225g
- 7 kg of Georgian (USA) ripe peaches
- 255g Crémant
- 956g sugar
- 10 leaves of lemon verbena
Rinse the peaches in cold water and cut them in half. Take away the stone and cut the halves in two.
Skin the peaches and put them in a large saucepan with the crémant, the sugar and the leaves of lemon verbena.
Bake at high heat to bring to a boil for approximately 10 minutes.
Leave to cool before putting away in the cold for a whole night. The preparation can stay in the refrigerator for up to five days.
The next day, take the juice and put away the peaches after dripping them thoroughly.
Take away the lemon verbena and bake the juice at high heat in a saucepan to reach 101°C for approximately 20 minutes.
Add the peaches and bake again at high heat, skimming and stirring frequently.
Bake the jam to 64°C for about 8 minutes.
Prepare seven 225g jars and their tops by dipping them for 5 minutes in boiling water to sterilise them.
Put them upside down on a clean grate to drip-dry them.
Fill the jars to the top with a ladle and a funnel; the volume of the jam decreases when cooling.
Wipe the edges and the sides carefully with a wet cloth to take away any trace of syrup and close the jar without strain.
To finish, place a grid at the bottom of a saucepan filled with water and place the jars in the saucepan.
Bring to a boil for 10 minutes.
Cut the heat and leave to rest for a few minutes.
To finish, take the jars out of the saucepan and leave to cool at room temperature.
To be tasted within 6 months.
John Kraus grew up in Kentucky, surrounded by tobacco and maize fields as well as apple orchards. He has worked in Michelin starred places but likes rustic cuisine. His style combines elegance and simplicity. He works regional products according to each season, particularly when it comes to fruits, [...]Read more