Yellow peaches are ideal for making jams.

Yellow peaches are ideal for making very fragrant jams.
We at Spaghetti & Mandolino send them to you ripened on the tree on the same day they are shipped to ensure they are at the right ripeness and have the best flavor. In short, they taste like peach and not like nothing, as often happens too many times when the fruit is ripened in refrigerators.

The yellow-fleshed peaches are exceptional for a jam to use simply as a snack or in fruit tarts with a distinctive flavor. 
 

The preparation is simple. We propose a method for two kilograms. 

 

Pescantina yellow peaches 2kg

Sugar 250g

Lemon juice 50g
 

Take the peaches and wash them under running water. Remove the skin and the pit. At this point, cut them into cubes of about 2 – 3 cm. Place them in a saucepan and add the sugar. Then add the lemon juice and stir. Let them macerate for at least 8 - 10 hours.
At the end of the maceration, take the saucepan and place it over low heat. Bring to a boil while stirring. Occasionally, with a skimmer, remove the surface foam that forms. Continue cooking for 40 minutes. 

The jars. If the jars are to be sterilized, you can do this by placing them in a pot with enough water to cover them. Boil both the jars and their lids for about 30 minutes. 

Filling. Once sterilized, the jars are filled with the still hot jam. They are sealed tightly and left to rest upside down.