Peach Jam Flavored With Rose and Cinnamon

READY IN: 40mins


  • 600
    g peaches (weighted after pitting)
  • 200
    g super gelling sugar (Dr. Oetker 3 to 1, see note)
  • 1
    tablespoon lemon juice
  • 1
    cinnamon stick (about 1 to 1.5 inches long)
  • 1
    teaspoon rose water


  • Pit the peaches and weight 600 grams. Puree them in the food processor.
  • Put into suited pot. Add super gelling sugar and cinnamon stick.
  • Bring to a boil over medium high heat stirring it to prevent from sticking.
  • Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the cinnamon stick.
  • Add lemon juice and rose water. Mix.
  • Fill into prepared twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
  • NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar.
  • NOTE on "Custom Yield": this is always a guess. It depends mainly how much water evaporates during cooking. Sometimes I get more glasses, sometimes less. Have enough preserving jars at hand.