Sunday, 29 July 2012

Peach Jam

If you like a stiff, sweet jam, then this is not for you.  However, if you like a jam packed with fruit, that can also be drizzled over ice cream or pancakes and is not too sweet, then give this a try.

Ingredients - (makes 3 lb jars plus a small amount to pop in a dish for quality control purposes :)

1.6 kgs peaches, on the under ripe side, if possible, peeled, pip removed and cut into chunks
3 cups sugar
juice of half lemon
1/2 tsp salt

Method -

Place 3 clean jars, in the oven and heat at 100c, whilst you are making the jam.

Add the peaches, sugar, lemon juice and salt to a medium sized saucepan.

Bring to the boil, stirring often.  Continue boiling until the foam subsides, and the bubbles slow down.

Boil for around 20 to 30 mins until the liquid starts to reduce and thicken.

Carefully transfer the jam to the hot jars and seal straight away.

As I like to use this jam over ice cream etc, I keep it in the fridge.

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