🍑 Peach Jam 水蜜桃果醬：果肉滑順、簡單美味，初學者也可以輕鬆成功！
這款果醬，是我一直最愛推薦給新手的入門食譜。
香桃本身夠甜，質地柔軟，而且用熱水燙一下就能輕鬆去皮，不但製作過程不複雜，完成後果肉仍然保留完整感，加上一點檸檬汁帶出果香，甜度平衡得剛剛好。
我特別喜歡在果醬完成後拌入一點蜜糖，讓口感更溫潤，風味層次自然又討喜。抹在 sourdough 上，加一點 ricotta 起司，甚至加入乳酪，美味又健康。
果醬 x 配搭
- 塗麵包及多士
- 取代砂糖調配水果茶
- 拌入乳酪增加水果香氣
水蜜桃果醬 Peach Jam
這款果醬，是我一直最愛推薦給新手的入門食譜。香桃本身夠甜，質地柔軟，而且用熱水燙一下就能輕鬆去皮，不但製作過程不複雜，完成後果肉仍然保留完整感，加上一點檸檬汁帶出果香，甜度平衡得剛剛好。
Ingredients
材料 Ingredients
- 200 g 香桃 ripe peaches
- 60 g 碎冰糖 crushed rock sugar
- 1 tablespoon 檸檬汁 lemon juice
- 2 tablespoon 蜜糖 honey to mix in at end
Instructions
- 燒一鍋熱水，香桃底部劃十字，略煮約 10 分鐘。
- 放入冷水中立即冷卻，然後去皮。
- 將桃子切成小粒狀，加入碎冰糖及檸檬汁拌勻，以中火加熱。
- 煮至果肉變軟、糖完全溶解，表面開始呈現光澤。可用薯蓉壓壓碎果肉。
- 熄火後加入蜜糖拌勻即可。
- Boil a pot of water. Score a cross at the bottom of each peach and blanch for about 10 minutes.
- Transfer peaches to cold water to cool quickly, then peel off the skin.
- Dice the peaches. Mix with rock sugar and lemon juice. Heat over medium heat.
- Simmer until fruit is tender and sugar is dissolved. Use a potato masher to gently crush if desired. Cook until mixture becomes glossy.
- Turn off the heat and stir in the honey. Ready to serve.
Video
Notes
Yves Tips
- 熟透的香桃更易去皮，燙煮時間可視情況調整
Fully ripe peaches peel more easily. Adjust blanching time accordingly. - 碎冰糖甜味較柔和，口感更圓潤自然
Crushed rock sugar gives a rounder, more delicate sweetness than granulated sugar. - 蜜糖最後才加，可保留香氣與營養
Add honey at the end to preserve its aroma and nutrients. - 此配方果膠含量低至中等，適合保留果肉與少許流動感
This has medium natural pectin content. Texture will be soft-set with fruit pieces.
Video Credit ： MyCookey
延伸閱讀
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