The peach jam is particularly linked to the central and southern regions of Italy. There are two different types of peach jam, made with white or yellow fruits, with a slightly different taste. Its presence characterizes the pantry of every Italian family, being one of the preferred jams for breakfast, spread on toasted bread, or used in the making of desserts.
It is usually prepared in the summer period, when peaches reach optimal ripeness, which allows the use of very little sugar compared to other types of preserves. An exemplary case is the peach preserve of Leonforte (Slow Food presidium, also called “late” or “September“), where the fruit can represent up to 80% of the total weight of the ingredients. Its preparation is ancient in the peninsula, just think that it has always been produced also inside monasteries, for example that of Vitorchiano, and hermitages.
Its natural sweetness is often paired with soft cheeses, such as fresh goat cheese, ricotta, and raveggiolo. If you want to create a less round and decidedly fuller match, we can serve this Italian jam alongside a blue cheese and Umbrian cured meats.
