Peach Jam with Spices Recipe

Peel the peaches while removing any bruised spots. Cut them in half and pit them.

Finely grate the zest of the lemons using a grater or a small special knife.

Squeeze the lemons and set their juice aside.

Gather and enclose in a cotton cloth the peels of the chopped lemons, the cinnamon, the cloves, the nutmeg, and a small piece of red chili.

Place the tied pouch in the pot, the halved peaches, the lemon peels, and about 200 ml of water.

Cook for about 10 minutes over high heat, until the peaches become translucent.

Add the sugar and the lemon juice.

Bring to a boil. From this moment, count the cooking time: 7 minutes with a gelling sugar, otherwise 15 to 20 minutes. Keep the heat high and stir often. Check the consistency by pouring a few drops onto a cold plate and then tilting the plate. The jam should flow slowly.

Finally, skim off the top and immediately proceed to jar the mixture, seal the jars, and turn them upside down for 1 minute, then return them to their upright position to let them cool.