- Peache - 2150 g (4.7 lbs)
- Cinnamon - 3 tsp
- Balsamic Vinegar - 1.5 tsp
- Lemon - Juice of 1
- Sugar Caramel - 150 g (0.3 lbs)
- Sugar - 150 g of (0.3 lbs)
- Gelatin - 2
Cut up peaches as desired and pour in a pan.
Mix in the gelatin and begin to cook.
Stir in the balsamic vinegar, lemon juice and cinnamon.
In a skillet over medium heat caramelize the sugar, then pour in the gelatin along with the sugar into a prepared canning jar. Let cool for 15 minutes before putting on the lid.
Also known as: Peach Jam, Peach Jam With Caramel