- My recipe is executed with Byzantine finesse: in the Byzantine cuisine one of the most favoured aromatic used in baking is mastic.
- Brown sugar can be substituted for white sugar; as a result, brown sugar gives a crimson colour to the jam. The jam made with white sugar has a golden orange colour. My photo will help you observe the difference in colour.
- It is quite easy to make a jam; the process of making a jam requires one's full and undivided attention. It is advised to remove the saucepan with the jam from heat, if one is busy doing something else.
- Store your white peach and Chios mastic jam in the refrigerator.
Jars sterilisation process
You should make sure that your jars are clean to maintain the freshness of the jam. Sterilise your jars by washing them (and their lids) thoroughly in hot soapy water. Rinse them well. Heat oven to 100°C. Place the jars and their lids on a baking sheet and put them in the oven for 20'. Using a funnel, ladle the white peach and Chios mastic jam into the hot jars, filling to just below the rim. White peach and Chios mastic jam should be stored in the refrigerator.
You may also like:
Retro Peach Preserves
Ancient Greek Pelanos Bread