Blanch the peaches in cooking water briefly; quench it in cold water, peel it, cut in half and pit it. Wash the figs carefully under flowing water, drying-dab with kitchen paper and cut off the hard stem. Puree the roughly crushed fruits with the mixer and mix it with gelling sugar. Bring to a boil while stirring. Let sparkling boil it for 6-8 minutes. Make a gelling trial. Fill it in preparing glasses and close them well.
Production tip:
Wiener Jam Sugar 2:1
2 part fruits and 1 part gelling Sugar
To produce jam or jelly. Naturally gelling is supports with apple pectin, which is mixed in the correct relationship with citric acid and cristallsugar. The ingredients cause gelation, the sugar acts as a reservative. Fruits and sugar are in the ratio 2:1 processed, the result is a lightweight, less sweet jam.
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