Greek Recipes

Greek and Cypriot recipes

Homemade Peach Jam – Marmelatha Rothakino


  • 3 kilo of peaches
  • 1 1/2 kilo of sugar
  • 1/2 a cup of lemon juice
Homemade Peach Jam - Marmelatha Rothakino

Homemade Peach Jam – Marmelatha Rothakino


  • Wash the peaches well under plenty of running water.
  • With a knife separate them in two and remove their pit.
  • Cut the peaches in small pieces.
  • Place the cut peaches lemon juice and the sugar in a large enough pot and set it aside for about an hour or two.
  • Turn the heat to high and bring it to a boil.
  • Stir occasionally making sure that all the sugar is melted.
  • It may be needed to be skimmed but not after the first boil because the foam is just sugar.
  • Boil the jam for about half an hour after the first boil.
  • As soon as you see that the syrup is getting thicker, you can try it by taking some of the syrup with a spoon, pour it in a small plate, tilt it a little bit and if the syrup is runny and sticky, the peach marmalade is ready.
  • If you want your jam to be thicker, just let it boil for a few more minutes.
  • Remove the pot from the heat and set aside to cool down completely.
  • When it cools down it will thicken even more.
  • Place the Marmelatha Rothakino (Homemade Peach Jam) in jars and keep in the refrigerator.
  • Change amounts in the ingredient list for more or less jam.

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