For a really thick jam, you have to carefully boil even those fruits that are rich in pectin and thicken well by themselves. But you can solve the problem easier, and add a little gelatin. Significant time and effort savings!
Step-by-step cooking recipe
Scald the peaches with boiling water, peel and remove the seeds.
Finely chop them and mix with sugar and rosemary. Leave it for a couple of hours.
Soak the gelatin in water according to the instructions.
Add lemon juice to the peaches, bring to a boil and cook for 20 minutes on low heat.
Remove the rosemary, remove from the heat, pour in the gelatin and mix.
Pour the jam into sterile jars.
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