For the peach jam, rinse the jam jars in advance with boiling water and rinse the lids with a little rum. (Disinfected) The peaches should already be ripe and soft.
Wash the peaches well, remove the pits and cut them into fine pieces. Put them in a pot with the jelling sugar and a dash of rum and bring to a boil. Roughly puree the jam with a hand blender and bring to the boil again.
If the jelly test is successful, pour the jam evenly into the jam jars and close the lid tightly. Store in a cool and dark place.
Preparation Tip:
The peach jam can also be made without rum. However, it gives the jam a subtle flavor.
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