Hi, well this is one of my favorite summer fruits, nothing worth than a cold peach on a hot day in summer LOL. The peach is a deciduous tree native to the region of Northwest China between the Tarim Basin and the north slopes of the Kunlun Shan mountains, where it was first domesticated and cultivated. The specific epithet persica refers to its widespread cultivation in Persia, whence it was transplanted to Europe. It belongs to the genus Prunus which includes the cherryapricotalmond, and plum, in the rose family. Peaches filled with nutrients such as vitamin A, vitamin C, carotenoids, vitamin E, vitamin B1, vitamin B2, vitamin B3, vitamin B6, folate, pantothenic acid, calcium, potassium, magnesium, iron, manganese, phosphorous, zinc, copper and are a good source of dietary fiber. Following is the way that Mediterranean people follow to make some fresh peach jam to use it over a long time.

Preparation time: 1:15 minutes

Serving: 5 persons


  1. Around 4.5 pounds (2 kg) of fresh organic peaches, pitted and peeled.
  2. Four cups sugar (you can increase or decrease this amount).
  3. One and a half tablespoons lemon juice.



  • Cut the peaches into small cubes
  • transfer to a pan and add some water, heat on low for about 15 minutes.
  • Add the lemon juice and stir.
  • After that add all the sugar and stir until all dissolved.
  • Leave at a low temperature to reach jell point.
  • Transfer to a dry clean jar and keep for future usage.

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