- Wash and dry the peaches. In a large saucepan, bring clear water to a boil. Immerse the fruit and let it blanch for a few seconds, then refresh it with cold water. Peel and pit the peaches, then cut the flesh into 2mm thick slices.
- Place the fruit in a heavy-based saucepan, add the sugar and lemon juice. Bring to a simmer for 20 minutes, stirring gently. Add the saffron and leave to infuse for 2 hours or overnight in a cool place. Prepare the jars. Sterilize them in boiling water and let them dry.
- Return the jam to the pot. Bring to a simmer for 20 minutes, skimming carefully, then over high heat for 10 minutes. When there is nothing left to skim, the jam is ready, it should gel slightly on a stainless steel spoon.
- Remove the jam from the heat, then immediately put it in the sterilized jars, screw on the lids and turn them over for a minute.
Recipe proposed by BEJOYFOOD for Le Parfait
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