Pickled Peach Jam

Overview

When peaches are in bloom...if you can’t finish them all, make peach jam.

Pinch the peaches clean with salt and soak them in salt water for one hour.
Peel each peach.
First slice, then shred, then cut into small dices.
Place in a basin and marinate with plenty of marshmallow.
Cover with plastic wrap and marinate overnight in the refrigerator.
The next day, cook it in a small pot until it reaches your preferred softness and particle size. Store in a glass bottle and refrigerate.
It can be used to make breakfast jam, which is great.