Peach Iced Tea

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We’ve kept this recipe a little behind the scenes, but as we were recently given all those delicious trắng peaches, we chose to lớn make some jam. It is easy khổng lồ keep for later use and homemade jam is a great way to preserve fruits while in season.

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Do you know the difference between jam, jelly & marmalade? It all tastes great but there are significant variants when it comes lớn identifying these dishes. Jam is made with whole fruits, while the base for jelly is fruit juice & marmalades are made with whole citrus fruits including the rind.


Another interesting fact is that the concentration of the sugar for jam or marmalade is 1/2 up khổng lồ 75% per kilo of fruit! You can always choose to lớn make it less sweet, but the jam will be more liquid.

Those of you who are used khổng lồ making jam, might be surprised khổng lồ see that we are not using pectin in our recipe. Adding pectin lớn jam or jelly means it will spread thickly. It affects the gelling of the ingredients and without it your product will be thinner in consistency.

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To infuse the tea or any other ingredients into the peach jam, use a tea ball infuser as you want the flavour và not the dried leaves in the mixture.


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Make a syrup by dissolving the sugar in the water in a large pot over a high heat. Cook the sugar syrup and kiểm tra with a thermometer that reaches 110˚C.
Bring to lớn the boil và stir regularly with a spatula. Skim off any impurities that come onto the surface while cooking.