Peaches

Last year I made a few jars of peach jam and it was such a success with my family that this year I'm making it on an industrial scale :)))
Here's the recipe I'm following this year for a batch of 4 small jars:

• 1 kg of peaches, cut into small pieces
• 250 g of plums, cut into small pieces
• 650 g of sugar
• 1 teaspoon of citric acid.

Cut the fruit in a saucepan and cover with sugar. Leave in the refrigerator for 12+ hours. I usually prepare it in the afternoon and leave it for the night. Then (on the following morning) bring the fruit and sugar mixture to boil and leave for 3-4 hours covered with the lid to cool. Add 100 ml water and smash slightly with a hand blender (this is the new element I introduced this year - it gives the jam a smoother texture, which is preferred by the children, who love to spread their bread with butter and jam). Boil the jam until thick enough, add a teaspoon of citric acid and boil for 2-3 more minutes. Pour into clean dry jars while the jam is hot.

These are the jars with peaches only

and these are with peaches and plums. I've got another batch with peaches and plums already I made last night. I'm wondering what else I could try to mix with peaches, as the plums turned such a perfect addition.

The jam is very delicious with the home-made bread I've been baking lately - these small loafs were made following the recipe in Eva Toneva's blog:

And we also tried this a bit eccentric dessert - roasted peaches with oats, served with vanilla ice cream. We should've waited for the peaches to cool more, the warmth of the pulp accentuated the acidity of the fruit and contradicted the sweetness of the oats and the ice cream. Hubby didn't like it, Gaby and I did and Alex didn't even taste it. I'll make another try at it today, replacing the olive oil with butter for better taste and refrigerating the peaches a little before serving.