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Peach Jam - click to see and add comments Printable version

Cuisine : European

Peach Jam

1.4kg (2lb 13oz) peaches
Juice and zest of 2 lemons
kg (2lb) sugar
1 vanilla pod (optional - see below)

1. Rinse the peaches, halve them and remove the stones. Dice the fruit.
2. Place the diced peaches, lemon juice and zest in a large pan and bring slowly to the boil. Simmer for about 20 minutes, stirring frequently.
3. Add the sugar and stir until dissolved. Boil rapidly for about 15 minutes or until the jam has reached setting point.
4. Remove the saucepan from the heat and set aside to cool for about 15 minutes before spooning into sterilised jars.

Variation - Peach and Vanilla Jam

Add the seeds of 1 vanilla pod to the jam, once it has finished cooking and is cooling. Stir well.

Apricots or nectarines also make delicious jams and work well with this recipe - simply substitute them for the peaches.