Peach and jasmine jam
Ingredients:
  • 200g peaches
  • 200g sugar
  • Juice of 2 lemons
  • 1.2g pectin
  • 150g jasmine flower petals
Preparation:

Peel and cut the peaches into cubes.
Cook on medium heat with the sugar and lemon juice for 45 min stirring all regularly. 5 min before it is cooked, add the crushed jasmine flowers, and add the pectin which has first been mixed with hot water.
Skim and pour the still hot preparation into sterilized (around 15 minutes in boiling water) glass jars with hermetic lids and close immediately.
 
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