Peach Jam Flavored With Rose And Cinnamon

• 600 g peaches (weighted after pitting)
• 200 g super gelling sugar (Dr. Oetker 3 to 1, see note)
• 1 tablespoon lemon juice
• 1 cinnamon stick (about 1 to 1.5 inches long)
• 1 teaspoon rose water

1. Pit the peaches and weight 600 grams. Puree them in the food processor.
2. Put into suited pot. Add super gelling sugar and cinnamon stick.
3. Bring to a boil over medium high heat stirring it to prevent from sticking.
4. Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the cinnamon stick.
5. Add lemon juice and rose water. Mix.
6. Fill into prepared twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
7. NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar.
8. NOTE on "Custom Yield": this is always a guess. It depends mainly how much water evaporates during cooking. Sometimes I get more glasses, sometimes less. Have enough preserving jars at hand.

peaches, super gelling sugar, lemon juice, cinnamon, water

Taken from www.food.com/recipe/peach-jam-flavored-with-rose-and-cinnamon-247086 (may not work)