for Peach and Anise Hyssop Jam

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish? for Peach and Anise Hyssop Jam could be an excellent recipe to try. One portion of this dish contains around 1g of protein, 1g of fat, and a total of 138 calories. For 93 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 10. 83 people were glad they tried this recipe. It is brought to you by Healthy Green Kitchen. From preparation to the plate, this recipe takes around 45 minutes. A mixture of anise, fruit pectin powder, peaches, and a handful of other ingredients are all it takes to make this recipe so tasty. Overall, this recipe earns a not so excellent spoonacular score of 32%. If you like this recipe, take a look at these similar recipes: Jam Maker Reduced Sugar Peach Jam, Star Anise-Scented Pluot Jam with Apple Cider Vinegar and Cointreau, and Scooped: Lavender-Hyssop Ice Cream.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Cut a small, shallow "x" in the bottom of each peach.2. Blanch peaches in a large pot of boiling water until skin loosens, 1-2 minutes. Place peaches in a colander and run cold water over them.3. Peel the peaches and cut the flesh away from the pits. Combine with sugar, lemon juice, and anise hyssop flowers in a large bowl and allow to stand for 30 minutes. Add the calcium water and the pectin.4. Transfer fruit mixture to a large heavy pot. Bring to a boil, then reduce heat to low-medium, and cook for about 20 minutes. Stir briskly to dissolve the pectin at first, then stir every now and then until the jam reduces and thickens. 5. Skim any foam from the surface of jam, then ladle into sterile 1/2 pint jars. Wipe rims, seal, and process in a boiling water bath for 10 minutes.

 

Step by step:

1. Cut a small, shallow "x" in the bottom of each peach.

2. Blanch peaches in a large pot of boiling water until skin loosens, 1-2 minutes.

3. Place peaches in a colander and run cold water over them.

4. Peel the peaches and cut the flesh away from the pits.

5. Combine with sugar, lemon juice, and anise hyssop flowers in a large bowl and allow to stand for 30 minutes.

6. Add the calcium water and the pectin.

7. Transfer fruit mixture to a large heavy pot. Bring to a boil, then reduce heat to low-medium, and cook for about 20 minutes. Stir briskly to dissolve the pectin at first, then stir every now and then until the jam reduces and thickens.

8. Skim any foam from the surface of jam, then ladle into sterile 1/2 pint jars. Wipe rims, seal, and process in a boiling water bath for 10 minutes.

Nutrition Information:

covered percent of daily need