Peach jam with rosewater and cardamon

Lovely in colour and in taste.

Peaches have a very light flavour that tends to wane as they cook. So to make a flavourful jam, some ingredients should be added. I sometimes mix strawberries or mangos with the peaches. Here I turned them into a Persian delight by adding rosewater from Iran and cardamon from Afghanistan.


1- Wash and cut one kilogram of organic peaches in half, taking out the seed. I used very small peaches. If you use large ones, cut them in quarters. Do not cut them too small as the pieces might dissolve while cooking.
2- Place the peach pieces in a large pot with 800 gr. of sugar and the seeds of seven cardamon pods. Bring the mixture to a boil stirring with a wooden spoon from time to time, then lower the fire. Let it simmer for about 30 minutes.
3- Add a tablespoon of pure rosewater and mix. Place the jam in a sterilised jar. When the jar has cooled, place it in the fridge. The jam is ready 24 hours later.


2 thoughts on “Peach jam with rosewater and cardamon

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